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Lodge - 10" Pre-Seasoned Cast Iron Skillet

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Brand: Lodge
Brand: Lodge
Was: $57.00
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Lodge - 10" Pre-Seasoned Cast Iron Skillet Description

Hailed as an "essential kitchen tool" (Martha Stewart 2008), the 10.25 Inch Skillet will be your favorite go-to skillet for years to come. Featuring both an assist handle and an easy-grip handle for great control and hanging storage when not in use, it provides excellent heat distribution and retention for consistent, even cooking. Use this to cook memorable meals for generations. Seasoned and ready to use.

  • Seasoned with 100% natural vegetable oil
  • Unparalleled heat retention and even heating
  • Use in the oven, on the stove, on the grill, or over a campfire
  • Use to sear, sauté, bake, broil, braise, fry, or grill
  • Great for induction cooktops
  • Made in the USA
  • Foundry seasoned, ready to use upon purchase.
  • Use on all cooking surfaces, grills and campfires.
  • Oven safe.
  • Sauté, sear, fry, bake and stir fry to heart’s content.
  • Made in USA.

If you do nothing else...

  1. Hand wash. Dry immediately—even before first use.
  2. Rub with a light coat of vegetable oil after every wash.
  3. How much oil? Enough to restore the sheen, without being “sticky”.
  4. Why? To keep the iron “seasoned” and protected from moisture.

Seasoning - it isn't salt and pepper

  • “Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.
  • Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.
  • Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.


Product Specifications
Brand Lodge
Type Fry Pan
Series Classic
Material Cast Iron
Diameter 10 Inch
Induction Ready Yes
Warranty Limited Lifetime
Heat Source Broiler, Electirc, Gas, Halogen, Induction, Oven
Cleaning Handwash Only
Country of Origin USA
  • 5

    Reviewed by Matt on 2016 Jun 8th

    Simply Wicked - this skillet worked so much better than i thought it would. i have of course heard all the wonderful things about cast iron but seeing is believing, and i do indeed believe. i thought there was going to be a little bit of a learning curve involved with getting the great results i was expecting(i mean really, it does look like things would just stick to it), there was not. learning included 1, wait until it is hot before putting food in it, and 2, the handle is hot - luckily i realized thing before i started and got myself a silicnone handle cover, which i suggest. once you realize that brown tastes good, you need cast iron, and as skillets go this one seems pretty wicked to me. and, to me anyway, it is beautiful in its own way, not like the le creuset, but still beautiful; its beauty is what it can do for your food, and if you love food that is really all you need.