An absolutely incredible pan! Works fabulously for: ▪︎ eggs (prepared ANY WAY) ▪︎ crepes and pancakes ▪︎ stir fry ▪︎ meat! Chicken breast, pork chips, salmon, shrimp, and tofu And I will be using it on many more foods! It comes pre-seasoned but they reccomend cooking something in oil on the first use. It's truly non stick pan and I adore that the handout it ships with informs you of all materials used to make the pan. Very transparent with their practices and clean materials. Tips they share on the handout/their site ● slowly heat the pan to your desired temperature to ensure you don't crack the seasoning. I like to chop veggies while I wait. ● the pan will release eggs/protein once it has cooked enough, don't flip too early! ● I purchased the pan scrapers to get off any food debris. It's reccomended to clean this pan with a bit of soap or salt, then dry it completely and season it with oil. Easy to clean. This pan is something that will last a LONG time. It needs a bit more bit of care than a traditional non-stick, but it is SO WORTH IT! Read more

After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love. Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too. ++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high: High Canola 400°-450° 4m 34s Medium Canola 400°-450° 6m 43s 400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after. Read more

Ich liebe diese Pfanne! Und man muss keinen Zirkus mit schleifen, einbrennen etc machen. Einfach damit kochen. Nach 1,5 Monaten klebt kein Ei mehr an. (Und natürlich drauf achten, keine Tomatensaucen oder andere sauren Sachen lange darin zu garen.) Read more

Very good quality and construction - we are very pleased. I previously returned a Logostina Cast Iron fry pan to my local store as it was heaved in the middle. If you add oil & eggs they would flow to the outer wall. (all the ones on the shelf in the store had the same flaw) I then research a lot of pans, and was pleased when I received my Lodge cast iron fry pan (especially without seeing it). Perfectly flat, cooks as cast iron should. We've only had it a couple weeks, but have successfully cooked schnitzel, an omelet, grilled cheese & fried rice. We plan to use it in the oven, over the stove, bbq, and cook over the fire while camping. My next purchase is a cast iron dutch oven, and I will definitely buy it from Lodge. Really happy that it is made in USA & as stated on their website: "All our Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be". (vs China... and many question China made cast iron could possibly containing lead). Read more

Durable, smooth, holds a seasoning. Had a skillet that was too smooth and the seasoning was always coming off. Lodge has improved their finishes and are more smooth, but hold the seasoning well. Great for searing, cooking eggs, baking, …. Love the skillet. Read more

Excellent heat distribution for perfect steaks and chicken meals. Product Care: Make sure to pat dry it after every wash (wash with mildly hot water and a sponge with a dash of liquid soap | baking soda), apply some olive or vegetable oil with tissue or clean cloth, let it dry a bit. It won't rust a lifetime. All it needs is proper care and some love. Read more

Buy it without thinking and you not regret Read more

Very good Read more

I am not sure why but I received wrapped in a cartoon not in a real box as expected. Anyway, quality was okay and I was going to throw away the package anyways so I accepted the product. Read more

I bought it, thinking that it was of high quality. However, it leaves a brown residue on the food, so I had to stop using it. Is there any way I can sell it back to you, the seller? Read more

Never had a cast iron pan before as I was scared off by seasoning it, rust issues if washed incorrectly and other care required. But actually caring for this pre-seasoned Lodge has become a labor of love as it works so well. Steaks are brilliant, eggs slide out, lamb shanks and other meat browned in record time. Veggies roasted to perfection. If you haven’t had a cast iron pan before, take the plunge. You won’t regret it. After use I wash it in warm water (no soap), scrub it with a nylon brush, dry it, and then lightly oil it with a paper kitchen cloth and some canola oil. Truly, a cast iron pan can take the place of non-stick Teflon, ceramic and aluminum pans. The only downside is the cleaning care required, longer heating up time and heavier weight. But I will soon order the 12 inch version, call me a convert. Read more

Seasoned this cast iron as per youtube videos and it works like a non-stick pan would and retains heat nicely, it is my first cast iron. It is very heavy though, website described it as 3.5kg but this feels around 7kg. This would probably last a really long time. Read more

Used it this evening for the first time, cooking fresh shrimp from the seafood market here in Sharjah, cooked to perfection, no sticking, made lemon garlic shrimp linguine, a great cast iron skillet, cleaned up perfectly as per instructions from Lodge, highly recommend. Read more