We use this pan for everything except eggs. We've had this one for quite a while now so I feel like i can give a longer term review. The biggest thing I don't like about this pan is that it didn't feel like it came sufficiently pre- seasoned, so we looked up some videos and instructions and did it. Now it feels like the more we use the pan the better it gets. My husband and I both just Love this thing. The only thing it doesn't seem to cook right is eggs. There seems to be a bit of a learning curve when it comes to cast iron, but once you figure it out, it's very enjoyable to cook on and the food comes out delicious.
Tips on how we seasoned it: there are lots of opinions on which oil to use but we just went with plain ole vegetable oil. We made sure the pan was clean, then covered it with a thin layer of oil. We put it in the oven as preheated it until 475 degrees. Once it came to temperature, we turned it off and just let the pan sit in there until it cooled. The goal is to "burn off" the oil, so bring it past the smoking point until it gets dry and hard on the pan. That's what makes it coat well. We did this 3 or 4 times, but the more you use it the better nonstick surface you'll have.
Tips: Don't wash with soap, it'll strip it. We purchased a chainmail scrubber that we love to use. Seems to help smooth it out a little too, but that might be in my head. When I clean it I only use the scrubber and hot water. The more I use the pan the easier it gets to clean.
When you finish cleaning it, don't leave it wet. It'll rust. We just put it back on the stove with the burner on until it's dry. Easy.
Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well. This just means that you have to sufficiently preheat the pan before you use to ensure even cooking.
Overall I love this pan! It just gets better every time I use it.
I really love this cast iron 10 inch skillet from Lodge! I debated for a long time whether or not purchase one, For me, a purchase like this is about an investment, and I want my investment to last a long time.. I also really like the fact that this is made in the USA. American made products are just not easy to find anymore. But really, the proof in the quality of this cast iron was obvious when i made sweet potato corn bread and baked it in the oven in this skillet. It came out so nice and brown and moist. I'm enclosing pictures, so you can see the nice way it cooked the corn bread on both the top and bottom of the bread. Sorry, the pan in the first picture is a bit oily looking....I had cooked in the pan and then washed and oiled it. If you like this review, please click the helpful button under the review. It helps me to know if my reviews help people.
I know there's a gazillion reviews already, but having used Lodge cast iron cookware a gazillion times, I can't resist weighing in. If you're newly getting into cast iron, read a bunch of the negative reviews first ... and discover people who are truly (often innocently) clueless about the preparation, care and usage of timeless cast iron cookware.
I have a bunch of Lodge skillets, a griddle, two Dutch ovens and a pot with a self-basting lid which happens to also fit one of my skillets as well as my new chef's skillet. I really wanted a skillet with rounded sides, mostly for an egg and omelette pan. At $15, the LCS3 is a steal, considering I can neither find nor afford vintage Griswold.
Like all Lodge, it comes pre-seasoned, which simply means it has a coating of oil that prevents oxidation. This seasoning is not what makes it non-stick. How you cook with it does. Out of the box, I enjoyed the cathartic ritual of baking four more coats of oil onto the seasoning which turned it a lovely, shiny black. Then, I pressed it into service as a non-stick wonder.
Some people complain about the "pebbly" texture of the pan, some even testifying that this is the reason food sticks ... wrong. Proper temperature and proper amounts of fats are the keys to cooking non-stick. The "pebbly" texture means nothing. Besides, with continued use, the "pebbly" texture will turn into a smooth-as-silk surface. All my Lodge has been used enough to reach this point (except, of course, this brand new piece.)
There are a lot of great videos on Youtube that can teach you how to cook with and care for your cast iron, but I can sum it up in a jiffy. Always preheat your cast iron over medium / low heat first, until it lightly smokes. Lower the heat slightly. Add butter, oil or other fats that are room temperature or cold. Coat the bottom and sides. Add your food and watch it slide around. When finished, rinse with hot water; if you have fond in the pan, scrape with a nylon scraper and rinse away. Dry the cast iron on the stove top burner and then wipe down with a very light coating of oil. You're ready for the next use. (This coating will lightly smoke when it reaches proper temperature, indicating when to add your cooking fats.)
Other than the initial wash-down out of the box, I personally do not use soap on my cast iron. Some people do. Avoid cooking with acidic foods and liquids like tomatoes or vinegars or you'll surely be re-seasoning your pan before you know it. Good luck, and good cooking. And remember the chef's maxim: "Hot pan, cold fat."
I love this skillet! I've used it on the stove:gas and electric(on glass tops do not drag this skillet on it, it will scratch the glass) as well as over fire outdoors. I've owned it for 8 months now and it still looks as new as it did 8 months ago. Make sure to research how to clean your cast iron cookware and always heat them up to evaporate any surface moisture after cleaning before oiling. I've made many different foods in this, Utica Greens, bacon, eggs, steak, pizza...etc. All have come out perfect. Be aware this skillet is huge so make sure you have room to store it and it is also heavy...About 12 pounds I think, so my wife does have trouble moving it, I also need 2 hands to carry the sucker especially when its loaded with food! I would say I would buy this again, but I see this skillet lasting for ever!
This is my third lodge skillet. I typically use my 12 inch for everything, but I live alone, and this is perfect for eggs or grilled cheese. My biggest tip that I can give for lodge preseasoned cast iron---"wash it" first. I don't use soap, but I use a stainless steel scrubber and hot water and thoroughly scrub the whole thing inside and out. I then dry it over medium heat on the stove, put a thin layer of oil all over the pan with a paper towel and then "bake" the cast iron in the oven at 450 degrees until it starts to smoke and stink. It kind of smells chemically. Once I smell it, I turn the stove off, let the cast iron cool in the oven, take it out, and it's ready to use. It may take a couple times before it's perfectly nonstick. Between each use I scrub it with the stainless steel scrubber and hot water and dry over medium heat on the stove. I rub more oil on it after drying about every 10th time I use it, or when it looks dry. I have never had to rebake it. My twelve inch has been perfect for years and this one is well on its way. So low maintenance. Great, heavy quality.
Feature Product
- 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. Gas flames should not extend up the sides of cookware.Match pan size to burner size.Don't use in the microwave.When deep frying, fill cookware only to 1/3 of capacity
- Skillet is 3.5 inches in diameter
- 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.
- NOTE: Please refer to the other content for exact product dimensions
Description
A miniature version of the original Lodge cast iron skillet. The 3.5 inch skillet is great for individual uses such as frying an egg. Or, take advantage of the latest dessert trend and use these to prepare individual cookies or brownies topped with ice cream. Great table presentation and makes perfect baked treats every time. Pan features a sturdy handle for lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
This pan never leaves the stove. I use it at least once a day, it is so versatile.
A little history: for years I had a 10 1/2" antique cast iron skillet, but with six people to feed, it was too cramped. Plus, the tall sides made it difficult to do some cooking, like sautéing. So I gave it to a friend from church and bought a 12" Lodge skillet and an All-Clad sauté pan.
I loved the big cast iron pan when cooking for the whole gang, but I could never get used to the stainless steel sauté pan. It doesn't radiate as much heat as cast iron does, and I was always burning stuff with it. So I threw that one into the cupboard with all the other stuff I own but don't use. I'm sure I'll give it away someday.
This Lodge Chef's Skillet was what I was looking for. The sloped sides let me sauté just like with the stainless steel pan, plus I can judge whether it's too hot just by putting my hand near it. What can't I cook with this thing? I sauté veggies, make grilled cheese sandwiches, fry eggs, reheat tortillas, make omelets, sear steaks, and make sausage gravy to go over biscuits. This is a real workhorse of my kitchen. You can see why it never leaves my stovetop.
It's big enough to handle most jobs, but not so heavy that my kids can't use it. (Can't say that for the 12" one.) I reseasoned it a bunch of times with flax oil in a 500-degree oven. The factory seasoning is nice, but it's not bulletproof like I want.
I've found that we use this skillet, the 12" skillet, a 6-quart enameled dutch oven, a 2-quart saucepan and a half-sheet pan for almost all of the cooking we do in our kitchen. The other stuff knocking around our cupboards (like the stockpot or the roasting pan or the big griddle that covers two burners or the muffin pan or the pizza stone) only gets pulled out for special occasions. I could give away half of it and probably never notice.
I hope this helps you make a good decision about what skillet to buy. IMHO, go with cast iron; you'll never regret it.
Perfect for egg muffin sandwiches, it's the right size and height after cooking compared to the "Mc" brand. It is the best I have found after many years of trying. If you have ever wanted to make your own egg muffin at home, this pan is the one to use.
Loooove this skillet. 10 inch is a wonderful size and is my new go-to. Made in America!!
Walmart regularly has these at great prices as well.
For anyone NEW to cast iron, I would highly suggest visiting theculinaryfanatic dot com website as a one stop shop for pretty much all things cast iron. Jeffrey B Rogers does a great job making info straight forward and posting lots of videos to walk his audience through everything from restoration, cleaning, seasoning, and maintaining cast iron. There is also a "Cast Iron Cooking" facebook group with almost 300k members which is really helpful. Just beware that the pin post, though DENSE with helpful info, is very long and overwhelming for those new to cast iron. The group administrators also have a habit of responding to most newcomers with "read the FAQ"/"that can be found in the FAQ", even if the post asks for some more in depth or subjective info or opinions than is offered in the pinned post. Either way the FB group is an asset if you are new to as fine a product as this Lodge 10 inch skillet
This is a quality pan and became totally nonstick after a few seasonings. Reasonably priced and made locally. This pan will last forever with proper care. Picture shows a batch of latkes in action.
Bought this Lodge 10-1/4 " skillet in 2012 from Amazon . It has been well used and is holding up just fine . It cooks everything from roasted potatoes and carrots to baking bread in the oven . Have had no issues with any rusting and rarely have to season it . I do clean it right after each use with hot water , dry it and then coat it with a bit of oil . this pan has now many memories of many family meals . I was hesitant to buy a cast iron skillet as I did not want a pan that everything sticks to and would be hard to clean . I am really glad I took a chance and got this pan . The non-stick pans that would stick after the teflon started wearing off no matter how careful you were taking care of them , and required being replaced every year have nothing on cast iron . Once your cast iron is well seasoned it is non stick . I paid about $15.00 for this skillet and five years , 7 months later it is in perfect condition and likely will never need replacing . In the same time prior to having cast iron the non stick skillets would have to be replaced yearly . I also bought the lodge cast iron griddle , in fact bought that one first a year before buying this skillet . The cast iron griddle is the best for cooking pancakes . Before that pancakes never cooked right . I also really love that Lodge is Made in America. I have since purchased many more Lodge Cast Iron pans for myself and to give as gifts to others So far all the Lodge Cast Iron purchased have worked just fine. Yes Cast iron takes a small bit of care but it really is not hard to maintain . It keeps food hot a long time and I love that about Cast Iron, going back for second helpings out of cast iron your food is still hot enough to not need to be reheated . Buying the Lodge cast iron serving dishes for that very reason . It is not delicate , it is rough and rugged and will last a lifetime ( Lodge even gives a lifetime warranty on their cast iron ) I read some of the reviews that were saying the quality of Lodge had gone down . I only know that we just bought two of the 8" skillets and two of the 2 quart pans with lids and they seem of the same great quality as this skillet bought years ago .Thank you Lodge for the wonderful Cast Iron cookware and Thank you Amazon .
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