I wanted to use this pan for a while before writing a review so that I would have some experience to speak on. I bought this skillet about 3 months ago, after much reading and research on how to use and care for it. As everyone else has already said, this skillet turns out a far better meal than any Teflon coated pan. Searing and deglazing work beautifully in cast iron. I've cooked all kinds of things in this skillet by now, including frying foods that normally require a deep fryer. I've also made meals that start on the stove and finish in the oven, which is one of the great benefits of cast iron. Even though the Lodge products come read-to-use (pre-seasoned), I washed and seasoned mine anyway. I brushed on a light coating of canola oil (inside and out) and put it upside down on the oven rack with a cookie sheet on a lower rack to catch any drips, in a 350 degree oven for an hour, then left it to sit in there until it was cooled. As for continued maintenance, instead of washing it last like I used to do with other pans, I wash it first. I towel dry it, then set it back on a low-medium burner to heat/dry completely for about 10 mins while doing the other dishes. Thorough drying is critical to prevent rusting. Then a little canola oil on a paper towel, give it a real light coat inside, leave it on the burner another 15 mins while I finish the rest of the kitchen clean up. Really isn't that much extra work, honest. Just a minor adjustment to your clean-up routine. Definitely worth it! I love this skillet, I won't ever be without one now. I also bought the smaller 8" skillet and recently the double dutch oven. Cast iron cooks differently than Teflon, so take a little time to learn the techniques (lower heat is needed with cast iron, I over cooked a few things in the beginning). Don't be discouraged the first time or two if your food sticks just a little, the non-stick surface takes a few meals to really develop nicely, but it will. So cook a batch of bacon, maybe some burgers, and wait a few times before doing delicate things like eggs. I couldn't be happier with the Lodge product in general, Kudos to Walmart for a GREAT price and nice quality for that price. And thumbs up for the Site-To-Store service!
Lodge Pre-Seasoned 12 Inch. Cast Iron Skillet with Assist Handle
Arrives by Thu, Feb 20
In stock at San Leandro, 15555 Hesperian Blvd
- One Lodge Pre-Seasoned 12 in. Cast Iron Skillet
- Assist handle for better control
- Unparalleled heat retention and even heating
- Pre-seasoned with 100% natural vegetable oil
- Use to sear, sauté, bake, broil, braise, fry, or grill
- Use in the oven, on the stove, on the grill, or over a campfire
- Great for induction cooktops
About This Item
Care Instructions for Cast Iron:
- Wash with warm water. Add a mild soap, if desired.
- Dry thoroughly with a lint-free cloth or paper towel.
- Oil the surface of the pan with a very light layer of cooking oil while warm.
- Hang or store the cookware in a dry place.
Fabric Care Instructions: Hand Wash
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I have many older collectable skillets and several lodge cast iron items. I enjoy cooking with my older cookware because it gives me a sense of familial and national history. But, deep in the back of my mind I am concerned about damaging them, so I bought this skillet. I received it almost a week before it was expected; washed it and fried some chicken, and boy was it good! And, there was absolutely no concern about damaging the skillet, which made the experience even more pleasurable. The 12 inch skillet is heavier than most vintage and antique cast iron and it is not as smooth as the oldies. However, this finish is definitely not as rough as many of the competitors, especially some of the imported stuff. The skillet heated evenly and it was roomy enough for three large thighs. The 12 inch Lodge skillet was flat and sat evenly on the burner - some other brand new imports that I have seen, and damaged oldies, will wobble on the burner because the base is not flat - it is a keeper. Now, go on out and get yours before inflation makes the price of this skillet more expensive.
enjoying the heck out of it!
got it on 2/16 and have used it every day. It is so much fun and so cool! I just started cooking more and have had difficulty getting used to stainless steel and non-stick (the temperatures can't be too high with those things). I was nervous foods will stick and they have just a little so far. I gather this is a little bit of a fine art, but "season" it after each use, that means paper towel a lil oil on it; Vegetable Oil. I see it is already forming a coating of it's own! It comes w some instructions, oil it a little more heavily at first. God it is cheap- $20! It is heavy, but strong and they say built to last a lifetimes. I believe it. But it heats hot and evenly and I think food tastes better coming off it. I hope to stay with it and see it through. I feel more like I am cooking the right way with it. I wasn't really concerned with the health hazards that are sometimes suggested w stainless steel and non-stick, though maybe a little in the back of my mind. The original way to go, and cheap!
A life-time purchase
This is for my daughter to replace her non-stick frying pans that don't last. I love cooking with cast iron! It's as easy if not easier to care for than teflon or other non-sticks. If you 'over-brown' food, it might taste just a little 'over-browned' but the food won't have that chemical taste of burned teflon! You can use metal spatulas without worry! It heats evenly and it's been proven to be a health benefit because of the iron. I'm going to get another for myself so I'll have two.
After comparing similar sized skillets, I choose the Lodge based on the many positive reviews. I couldn't be happier! Heats up quickly and evenly. I use it daily for bacon, potatoes and eggs. Absolutely no sticking and easy cleanup. Steaks come out perfectly seared and juicy. Grandkids love visiting when we make homemade skillet pizzas. So easy and delicious. The crust comes out with a wonderful crispy texture that you normally only get from fancy pizzerias. I just ordered a second pan so we can bake two pizzas at once.
LODGE CAST IRON
Compared to more expensive cast iron, LODGE is a bit rougher where pan texture is concerned. It advertises that it is pre-seasoned, but LODGE said it is NOT. Therefore, many hours of prepping were involved before I fried the first egg - that stuck. I knew I would need to season more aggressively due to the roughness of the cast iron. Do not expect a smooth, mirrored finish as comes on high end cast iron. This is more rustic. After heating it to smoking on my stove, I applied olive oil sparingly then rubbed it in using a paper towel. I did this at least 20 times and the paper towel would shred due to the coarseness of the pan. After scraping it down with a metal spatula (many times) and re-seasoning many MORE times, I finally had the skillet of my dreams. Eggs might not slide around like they are on ice, but they do not stick now. Clean-up (unless you make gravy) requires a wipe-down with a dry cloth (since I stopped using paper towels) lol
My only adverse observation is it claims it comes "pre-seasoned". being a 7th generation native Texan, found it not to be seasoned proper. My advice, buy it, before you even try to use it, get some bacon grease, smear it all around inside the skillet, add a little pepper if you truly like flavor in your fried foods, then bake it at 400° for 45 minutes or so, let it air cool on stove top before using. If you wash it after use, don't let it air dry, immediately put on the stove top on low heat and leave it until it's fully dried, that way the soap won't get into the seasoning. Every so often you'll need to re-season it. You can bake fantastic cornbread in this thing.
This is a really affordable cast iron skillet. Word of caution, the heat distribution doesn't seem to be even -- it gets really hot in the center of the pan. However, I'm cooking on an electric stove and would probably have better results with gas. I tried to fry an egg in it this weekend and it stuck pretty bad, but I think the pan just needs to be seasoned more. Overall, I think it will meet my needs, I love the price, and I'm looking forward to "breaking it in"! :)
Not quite sure yet.
It seems like a good product. I wanted a preseasoned pan because I had such a hard time seasoning a pan the last time I tried. It said it might need some extra oil the first few times and it might need more seasoning. I figured bacon would be a good first product because it's so greasy. The bacon stuck really bad to the pan, I had to scrape it off the bottom and those spots where it stuck were terribly sticky. After the bacon I fried a couple burgers in the pan, they got that nice crusty outside like you only get from a skillet like this or from a really nice restaurant grill. The burgers stuck a little bit but nothing serious. Then I fried up the rest of the hamburger to use in other dishes, that fried up nicely no sticking. I think it cleaned up nicely, I poured out the grease and wiped it out with paper towel, I didn't want to use water on it again afraid it will set me back. I'll have to see how it goes on the use.
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