12" Cast Iron Round Skillet (L10SK3) by Lodge Cast Iron®. Pre-Seasoned. The Lodge Cast Iron Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12" pan that features two handles for heavy lifting and two subtle side lips for pouring. The Lodge 12" skillet will be your go-to skillet for years to come, and now features an assist handle for easier handling. 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.
- 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
- Pre-seasoned heavy cast-iron skillet
- Superior heat retention and even cooking
- Two handles for heavy lifting
- 12" in diameter, 2" deep
- Heirloom pan for kitchen or camping
- Built to deliver excellent levels of quality and convenience
- Manufactured to help you get maximum delight from outdoor activities
- Will make your adventures more comfortable
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.
Use and Care
The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.
If you do Nothing Else
Hand wash. Dry immediately-even before 1st use.
Rub with a light coat of vegetable oil after every wash.
How much oil? Enough to restore the sheen, without being " sticky".
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.
Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)
On glass or ceramic cooktops, lift cookware; never slide it.
Lodge Cast Iron cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you've built up the seasoning.
Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.
Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.
Lodge Cast Iron handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
To Soap or not to Soap
If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400°F in 4 minutes on medium heat and is sterile at 212° F, so soap isn't always necessary.
Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
Rust?! Don't Panic, it's not Broken
Without protective seasoning iron can rust.
It's really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.
If problem persists, you will need to thoroughly remove all rust and follow Lodge Cast Iron re-seasoning instructions (below).
Refurbish Your Finish
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
Set oven temperature to 350-400 degrees F.
Place cookware upside down on the top rack of the oven to prevent pooling.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled.
Repeat as necessary.
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.
If you’re looking for high-quality cast iron cookware, pans, and skillets, Lodge Cast Iron® is the name you can depend upon. Since its inception back in 1896, the company has been dedicated to quality and this is what has helped it to create a legacy that has thrived through two World Wars and the Great Depression and is still carried on today by the company’s owners. Throughout its long history, the company has never stopped bringing innovative products to the market. In 2002, the legendary Lodge Logic line of pre-seasoned cookware was introduced, eliminating the hassle of its unseasoned counterparts. It was an industry first that has since become an industry standard. In 2013, the company introduced The Lodge Seasoned Carbon Steel line of skillets that are American-made and seasoned right at the Lodge foundry. Recently Lodge Cast Iron has launched a new foundry and is excited to create new products that appeal to both professional chefs and outdoorsmen.