Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder.
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- Cast iron provides superior heat retention and is unparalleled for even cooking
- Cast Iron Skillet is seasoned with vegetable oil for a natural, easy-release finish that improves with use
- Easy care: Hand wash, dry, rub with cooking oil
- Skillet is 10.25 inches in diameter and includes red silicone hot handle holder
- Made in USA, Lodge Cast Iron Skillets are at home in the oven, on the stove, on the grill or over the campfire. Works great with induction cooktops.
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From the manufacturer
Seasoned Cast Iron Skillet with Silicone Pot Holder
An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come. The Lodge Silicone Hot Handle Holders keep your hands safe without compromising style.
Product at a Glance:
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
- Silicone handle holder protects hands from heat up to 500° F
- Silicone handle holder is dishwasher safe. No direct flame
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
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24 customer reviews
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I added further seasoning just by cooking fatty steaks. I would usually use Linseed oil as with my Aus-Ion pan.
When compared to an aus-ion pan, which in my opinion is ridiculously expensive now, this pan does have some differences.
- the handle will get very hot very quickly. Aus-ion may after extended use.
- the pan has huge mass so isn't particularly responsive to temperature changes which may be good for electric cooking, but I find a downside when cooking with gas
- the finish out of the box is better than the aus-ion
- these weigh in heavier, but not by much
- the handle is extremely short, I don't even pick this thing up anymore except to clean it
- the sides are steeper, and marginally higher. I actually see this as a positive
The red silicon handle is a gimmick. It cannot be left on while cooking on high heat, mine smoked and rendered a dusty white film where heat was excessive. The handle seems baggy like an old sock, but is difficult to get on and off. This is annoying, I can't quickly cover the handle or pull this off without the pan sliding about the place. For me the sliding is fine, we have cast iron brackets over gas, but a nice induction cooktop or glass hob would suffer greatly.
As with all cast iron cookware; metal tools are great, a little dish soap is fine, applying excessive heat at the end of cooking something which leaves a thin layer of fats - enough to smoke - is a great idea, I use a thick flat plastic spatula to clean stubborn muck from the pan, rarely use oil to cook, and dry the pan with heat rather than paper towels to ensure water is removed from the porous surface.
I'd give the pan