Lodge Pre-Seasoned Cast Iron Skillet for Indoor and Outdoor Use. Induction Frying Pan. Oven, Grill and Metal Utensil Safe Skillet Frying Pan with Pouring Lips. Made in The USA. 26 cm/10.25 inch

The quality is good—it's heavy, sturdy, and built to last. It offers great heat distribution and retains heat superbly, making it perfect for searing and achieving an even cook. I find it easy to clean, and by making sure to oil it after cleaning, I’ve had no issues with rust. This skillet is absolutely a good long-term investment and will only get better with age and use. A perfect 5-star product!

I have been through a lot of pans from different makes for cooking dosas and rotis which need very high heat and retain heat on my ceramic hob. Traditionally, cast iron pans are used for making dosas due to their heat retaining capacity. Having read several reviews of different pans, Lodge had some of the best reviews but I was prepared to be disappointed. The package was delivered within couple of days and protected well with bubblewrap and box. After a quick wash and a few rounds of oiling/heating/cooling, I made an omelette which came out okish but the dosas would get stuck. For the next few days, I used the pan to warm scones, toast sandwiches and anything that would need butter/oil and heat. If food got stuck, I would let it cool, gently scrape it off, wash with plain warm water, season and cook again. After many trial and errors, realised that the pan worked best if heated gently to the desired temperature and then reduce the heat by one setting for ceramic glass hob. In the beginning it would need a lot of oil but now that the pan is well seasoned, it hardly takes a few drops. Within a few days, the pan was well seasoned and it was a breeze to cook omelettes which fluff up. The pan has been used to cook sabzis, curries, dosas, rotis, pancakes and anything Indian that needs a pan and it has not gone wrong yet. For past 5 months, this pan has been used everyday and it is a joy to watch the dosas come out crispy or soft, depending on the batter. It is not washed often, just wiped clean after use and rub some oil while its still warm. The pan itself is really heavy and gets really hot while cooking. As it is used everyday and heavy, it has not moved from the hob to avoid dropping it or scratching the glass hob. There are several makes available for much lesser price but not sure of their performance. Lodge comes with very high standards and it is worth investing in a good pan as cast iron cookware is a one off investment if cared for well.

I've been very impressed with this product, I can imagine that provided it's looked after well it's going to last a very long time. As you'd expect, it's worth seasoning the pan when you get it and after that just a bit of oil after each use should keep it in good shape. I've mostly used it for cooking steaks and have had very good results, at this price point (~£50) I'm happy with the quality and the way it cooks. Works just fine on my induction hob.

Like most people I've gone through my fair share of non stick pans and skillets in the past and really wanted a long term option that was going to improve the taste of food and the way it was cooked. I wasn't too concerned about cost due to spending a lot of money on pans in the past, then having to replace them after a while, which is really a false economy. Lodge, a US brand, have a great name for quality and you can literally use them on anything from camp fire to barbecue to stove. I've had mine for about 6 months now, enough time for a decent review and have to say it's been excellent and somehow it seems to make the food taste better (could just be in my head !) A couple of points to be aware of though, the pan is heavy! I'm 6 foot 2, average build and it can get difficult to manoeuvre when dishing out of it. Not a major problem as you can bring your plate to it instead but that might not work for you all the time. My wife who is 5 foot 3 and quite petit, cannot realistically dish up with this pan. Another point is, make sure you keep this pan well seasoned. Using oil to cook with it all the time kind of defeats the point, when it is seasoned well you need very little oil, if any to cook even the trickiest of foods, like fried eggs. Seasoning the pan is straight forward enough, a little olive oil on kitchen towel, rub all over the inside and outside of the pan, then put in the oven on 200c for an hour. Job done. If you don't do this, food will stick or you will have to use a lot of oil. Both of these reasons means you won't get the most out of the pan and defeats the object of having it in the first place. Lastly, it gets hot, really hot. I currently have the recommended silicone handle on it (see Silicone Handle review) and this is okay but definitely doesn't allow you to pick the pan up without an oven glove after half an hour of using it, which again isn't a problem but there could be a better solution. I have recently looked into the leather 'Lodge' handle cover which is supposed to be absolutely brilliant for the heat distribution but also about £20. That would however be worth it for a life time of oven gloveless pan use, with no burnt hands ! I'll review this when I get it. I have concentrated on the more negative points but only because these are the niggles that stop it from being the best utensil in your kitchen, ever! However, from a positive perspective I will say that it's the best pan/skillet I have ever owned. The heat distribution gives you the consistency and control you realise you need to get the food cooked thoroughly and as said above, it just seems to make everything taste that much better. Especially when cooking Steak, the quality immediately becomes evident, being able to get from rare to well done with accurate consistency, making the pan well worth the money alone for that reason in my eyes.

Excellent pan, pre seasoned and easy to maintain. No rust has formed as of yet. I ensure I dry it thoroughly after washing. I could probably cook two 8oz steaks comfortably in it at the same time.

I bought this for cooking taleggio mushrooms in our Gozney Roccbox and it works a treat. We already have Le Creuset skillets and whilst they're fabulous, too, unless they're uncoated they're no good for an extremely hot pizza oven as the flame and heat will damage the enamel. This is a strong, heavy, solid alternative which worked a treat. Very well made.

These are great frying pans, have been using them for several years now, indestructable and non stick once full seasoned. Would never go back to Teflon!! Can recommend

Sartén de hierro fundido de excelente calidad, vienen pretratada para empezar a cocinar desde el principio pero yo recomiendo hacerle un curado para mejorar la antihaderencia de la sartén. Las sartenes de hierro fundido son pesadas, básicamente porque son una plancha de hierro, si no te sientes cómodo con el peso no te gustará pero vale la pena probarlas, con un mínimo cuidado te olvidarás de comprar sartenes de por vida,las puedes meter en el horno sin problema, eso sí, la sartén tanto en el horno como en la vitro coge mucha temperatura por lo que se aconseja un trapo o un mango de goma para no quemarte. El curado de la sartén se debe hacer antes del primer uso para optimizar la antihaderencia de la misma, es tan fácil como calentar el horno a 200 grados y embadurnar la sartén con un papel de cocina con aceite y meter la sartén en el boca abajo durante una hora y dejarla enfriar en el horno, este proceso se puede repetir tantas veces como sea necesario. La antihaderencia irá mejorando con el uso de la sarten ten en cuenta que el primer día no vas a poder hacer un hueco frito sin que se pegue nada pero enseguida lo conseguirás, es indispensable el uso de una pequeña cantidad de aceite para cocinar en el caso de huevos o tortillas, el resto de alimentos como carnes o verduras no se necesita, ya que no se pegarán. El uso de la sartén es un poco especial pero nada complicado, hay que dejar calentar bastante la sartén y echar un chorrito de aceite o con un papel mojado de aceite y ya se puede cocinar sin miedo a que se pegue, muy muy importante, no se limpia con detergentes ni lavavajillas, si no se elimina la capa antihaderente de la sartén, para limpiarla déjala enfriar y con agua y un cepillo de limpia estupendamente

An absolutely incredible pan! Works fabulously for: ▪︎ eggs (prepared ANY WAY) ▪︎ crepes and pancakes ▪︎ stir fry ▪︎ meat! Chicken breast, pork chips, salmon, shrimp, and tofu And I will be using it on many more foods! It comes pre-seasoned but they reccomend cooking something in oil on the first use. It's truly non stick pan and I adore that the handout it ships with informs you of all materials used to make the pan. Very transparent with their practices and clean materials. Tips they share on the handout/their site ● slowly heat the pan to your desired temperature to ensure you don't crack the seasoning. I like to chop veggies while I wait. ● the pan will release eggs/protein once it has cooked enough, don't flip too early! ● I purchased the pan scrapers to get off any food debris. It's reccomended to clean this pan with a bit of soap or salt, then dry it completely and season it with oil. Easy to clean. This pan is something that will last a LONG time. It needs a bit more bit of care than a traditional non-stick, but it is SO WORTH IT!

I had never tried Cast Iron pans before, so tried this on my induction cooktop and WOW it works great! It has excellent non-stick properties, it cooks a steak to perfection, and is a joy to use. On the downside, you need to be aware that cast iron pans are very heavy - like really heavy. So take that into consideration. Also, while they clean up pretty well, they do require a bit of looking after to keep in top shape. IE don't leave them wet/submerged in your sink, avoid harsh soaps (you usually don't need any soap at all), keep an extremely thin layer of oil wiped onto the pan surface to aid in seasoning and rust prevention. I baby my pan a fair bit so after use I usually: Wait till pan is in the 100 degree celsius mark then pour hot water into it and scrub with a brush, rinse with hot water and keep scrubbing as you rinse. For scrubbing I use a plastic scrubbing brush, usually that is enough. If there is lots of oil on the surface, I might add a small amount of dish soap and very gently wipe that around with a sponge and then rinse it off as fast as I can with hot water - but I rarely use any soap. For stubborn burnt on stains I use salt grains as an abrasive and scrub with a cloth, and then rinse really well afterwards. Once rinsed clean, I wipe dry with a paper towel, then put it back on the stove to get it warm again to ensure all water is evaporated, then I get a piece of paper towel and dab some cooking oil on it and wipe onto pan - I then use a dry bit of the paper towel to wipe off excess oil - it needs to be just the slightest smear of oil - not much. And that's it. So it's a bit more work to look after, but MAN the cooking results are excellent.

Je cherchais à arrêter de m'empoisonné avec toute les poêles antiadhésif pratique mais toutes plus cancérigènes les unes que les autres, je me suis donc tourné vers cette poêle en fonte naturelle qui demande un minimum d'entretien c'est-à-dire un bon petit huilage avant utilisation, et un nettoyage doux après utilisation, c'est un coup à prendre mais pour la santé il n'y a pas mieux, de plus la marque lodge est réputé dans le monde entier où acheter une fois que vous pourrez transmettre à votre descendance 👌🏻

I like the quality But the package was Ripped and damaged