Features:

  • Pre-seasoned cast iron is easy to clean and adds unique flavor to food
  • Hand wash only-not safe for the dishwasher
  • Overall Dimensions: 9-in. W x 13-3/4 in. D 1-3/4 in. H
  • The Lodge Hot Handle Holder provides safe handling of your Lodge skillet. The hot handle holder is designed to fit snugly on Lodge traditional-style handles and provides heat protection of up to 450 degrees Fahrenheit.
  • Made in USA
Fabulous!

I am more than thrilled to have received this skillet so quickly. I ordered the 15" lodge cast iron with the leather handle holder. This is top quality and worth every penny. It reads that it is preseasoned. However, I seasoned it again and it now how a dark beautiful glaze. Cooks beautifully as though it have owned it for years. I first fried bacon in it as the animal fat helps with seasoning too. I have made white chili in it today. Big enough to feed an entire family. This skillet is heavy but I am able to use both handles to move it. It weighs about 10 lbs. Maybe not for everyone but it was a great investment/addition for this kitchen! This pan will see many meals for years to come.

High quality but suggest re-seasoning

We bought both the larger and smaller sizes. We've had other iron skillets in the past and have to say these are very high quality. Beware, they are heavy. My wife and I were not all that impressed with the manufacturer's pre-seasoning and suggest that you season yourself with a high temperature vegetable oil. Place a thin coating of the oil on the inside of the skillet, heat oven to 350, place skillet in the oven for 1 hour. Turn oven off after 1 hour but leave skillet in the oven until it has cooled. You're ready to go!

I use it everyday now!

I am a college student and I bought this to use for camping and then I just started using it in the kitchen and now I use it everyday. I am also looking at getting another one. I did not season this skillet in the oven as other reviewers mentioned. Food did stick to it for the first couple uses, but it scraped off with no particular difficulty. After a few uses I could cook an egg without it sticking at all, with some oil. I now cook everything in this skillet. I even put it right on the table to serve the food in. It looks great and stays hot for a very long time relative to cookware of other materials. I have been using it for about a month and a layer of polymerized oil has build up on the bottom. There is a 1/2 inch ring near the wall of the skillet where there is no built up seasoning yet but it does not seem to affect the nonstick quality. I just use this on an old style heating element on my kitchen stove. It takes 3-4 minutes to heat up. I usually leave it on medium heat to heat up and just leave it on medium. I have researched extensively and I have concluded that soap does not really hurt cast iron. I wash mine with soap and it is still nonstick. I also purchased the Lodge plastic scrapers that I really like. I also like frying things in cast iron. The oil seems to hold its temperature really well which may be why things turn out more crispy than in a regular skillet.

Great Pan, Great Price for the Quality

This is a fantastic pan, well priced for the quality. My wife and I love to cook and we plan to have this in our growing repertoire of cooking equipment for many years to come! I posted the picture of our first roasted chicken using the pan, came out great! No fuss, and delicious!

Wonderful pan, 12" is perfect!

I have wanted a cast iron skillet for some time. I carefully read about each one before choosing and am so glad I went with Lodge. After reading about the history of it, I knew it had to be the right one. It's a great pan, I am still working on getting it seasoned but I am really enjoying it. Even thought I read that most recipes are for 10" I felt the 12" would be best for me since I often have guests. I really don't think it will be difficult to adjust the recipes, just a change in length of cooking time.

Great buy!

Awesome skillet! No complaints. It's a larger pan so if you're looking to cook two eggs it might be a little overkill. Two 1lb New York strips fit perfectly with room to spare for some aromatics. There's some reviews talking about food sticking and sending the pan back because of that. I took the time to season this pan twice before I ever attempted to put food into it. The steaks didn't stick and cooked just fine. The mashed potatoes stuck some but I fully expected that to happen. Afterwards during cleaning it flaked right off and barely required any scrubbing. I fully expect this pan to last well beyond my life time and will be given to my kids who will probably throw them in the back of the cupboard, oh well. For $40 it's a helluva deal for a brand new piece. Without a doubt I'll be buying a smaller size for smaller breakfast type stuff. Again take the time to understand how to use cast iron and how to care for it and you won't be disappointed. If you're looking for instant gratification, stick with something teflon coated.

Big and heavy

I was worried the rough surface would cause sticking, but i have found it to be a non-issue. The pre-seasoning has some issues though. Its not hard to fix, but I don't think anyone should uses these pans as is. If you wipe a clean towel across it you will notice there is a black film. This is not how cast iron cookware should be. What you really need to do is: 1) Scrub the pan thoroughly in hot soapy water with a green scrubby or steel wool to wash off any residual oil and black film 2) Wipe the pan dry with a dry towel. 3) Heat the pan on your stove top to warm it up and make sure its totally dry. 3) Wipe a thin coat of oil all over the pan. (any cooking oil is fine) 4) Wipe as much of the oil off as you can with a dry paper towel. What you want is an ultra thin coat of oil. 5) Bake the pan at 400-450 degrees for at least an hour, then let the pan cool inside the oven. You should now have a well seasoned pan. If there is any black residue when you wipe it with a clean towel repeat the steps above, but it should be good to go after just one seasoning.

Awesome! Love it.

I love this thing! I'm a recent convert to cast iron cooking. As everyone said if you don't over clean it and just cook crap off it before you use it they work well and non-stick. I'm really impressed with how much better the food tastes. Shocked really. All my cooking is now cast iron. Somebody needs to make a cast iron Foreman style grill! I'll buy that in a second. Anyway, weighs a ton like it should. Cooks great. The rubber pad thing is helpful but collects grease inside so wash that out a lot. Don't wash the pan a lot though. Just heat and spatula scraping and it is more non-stick than the non stick pans they sell.

If you are Lazy & unfamiliar with ironware, look elsewhere.

After reading some ignorant, ill-educated reviews. I had to give mine. I have cooked on. Ironware for over 40yrs. Several of my pieces ore over 100 yrs old. I recently decided to purchase the Lodge 8" skillet. First off. If you are unfamiliar with cooking,cleaning & maintaining the finish of your lodge ironware; read the yellow care card that is attached. Don't use harsh degreaser type detergents! Doing so removes your seasoning and you will have to start seasoning all over. I use bacon grease to season my ironware. Do Not Use in Dishwasher!!! They should be hand washed & immediately dryed!! If you are lazy,only use a dishwasher & are looking for a convenience type of cookware; ironware Is NOT for You! Find some toxic Non-Stick. Ironware is a versatile,very Healthy labor of Love. Oh, did I mention it lasts a lifetime?! I use mine in home,camping & on my BBQ. There are several videos on YouTube showing care,cleaning & using your Lodge ironware. Several recipes as well. Lodge goes out of their way to explain the issues/problems some folks have with scorching/sticking and why. 99.5% is completely user error. Bacon Grease & Time is your friend when it comes to ironware.

Excellent skillet

I figured out the joys of cast iron cooking way too late in my life. I bought my first cast iron skillet over 30 years ago (Wagner's) and that thing never could get seasoned -- so I never used it and thought I'd never figured out the magic of cast iron. On a lark, though, I bought a small 6" Lodge skillet on clearance at a local store. I fell in love with it and have been scooping up every Lodge skillet that I can find ever since. This is the latest addition to my collection. I now have 5 Lodge skillets of varying sizes and I absolutely love every one of them. Love the grip handle that comes with this one, too. I've seasoned all of these pans. Others have said it and I will chime in: do not use harsh soap or abrasives on these pans. Wash in warm/hot water with a nylon scrubbie and just a squirt of mild dish soap and it's clean. Sprinkle a bit of oil on it and wipe with a paper towel to keep it seasoned. FYI: I've found that if you sprinkle with the oil that you normally cook with, it picks up that oil flavoring in your cooking. That is, if you normally use the pan with olive oil, use olive oil to rub it with after cleaning; if you normally use canola or peanut oil, use those oils instead. These are the only skillets I use. I had a full set of Revere Ware copper bottom skillets (with lids) in multiple sizes that I gave away because I never used them. Lodge skillets are THAT good!

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