Lodge Pre-Seasoned Cast Iron Skillet with Silicone Handle Holder, 12 Inches

I’ve been extremely impressed with this Lodge 12-inch cast iron skillet. The quality is outstanding, especially for the price, and it feels like it will last a lifetime. It heats evenly, retains heat exceptionally well, and gives my steaks a perfect restaurant-quality sear every single time. If you’re looking for a durable, high-quality cast iron skillet at an excellent value, I highly recommend this one.

An absolute necessity when going camping, made from high grade cast iron, once hot, you can cook food in this pan for a long time. Comes with a rubber handle holder that makes it easy to handle hot pan. Turns out this is everything i wanted and it has not disappointed me once, very easy to clean and maintain, just wipe clean with a rag and its ready for use next time.

I really do think everything tastes better in this. LOL It's heavy enough, but not too heavy where I can't lift it. You may need two hands, though. Simple to rinse. I do not use soap. The red rubber handle that comes with it is perfect. Just the right size at 12 inches. I do think if you cook with cast iron, every household needs this particular pan.

First and foremost, the Lodge Cast Iron Skillet is made with exceptional quality. Lodge has been making cast iron cookware for over 120 years, and their expertise is evident in the durability and craftsmanship of this skillet. The 12-inch size is perfect for cooking a variety of dishes, from sautéing vegetables to searing steaks. One of the standout features of this skillet is the red silicone hot handle holder. This addition is a game changer when it comes to handling the skillet, as it provides a safe and comfortable grip, even when the skillet is hot. The silicone handle also adds a pop of color to the classic black cast iron, making it an attractive addition to any kitchen. Another benefit of cast iron cookware is its natural non-stick surface, which only gets better with use. With proper seasoning, this skillet becomes a reliable and versatile tool for cooking. It can even be used on the stovetop, oven, grill, or campfire, making it a great option for those who enjoy cooking outdoors. In terms of maintenance, the Lodge Cast Iron Skillet is easy to clean and care for. After use, simply wipe it down with a damp cloth or brush, dry it thoroughly, and apply a light layer of oil to maintain its non-stick surface. Overall, I highly recommend the Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch for anyone looking for a high-quality, versatile, and attractive cookware option. Its durability, functionality, and design make it a worthwhile investment for any home cook.

I’ve owned this 12-inch cast iron skillet for 4 years now. While I don't use it every day—usually just pulling it out a few times a month—it has held up beautifully. The quality remains top-notch, and it still looks absolutely fantastic on my stovetop. Even with long stretches between uses, it never rusts or degrades. It is always ready to perform.

This is a review for Lodge cast iron skillets in general, as I have both this and a smaller 10 inch skillet. Let's start off then. With my first pan, I was learning about using cast iron on the fly. I had no real experience cooking with or maintaining cast iron. However, after some quick internet research, things worked out fairly smoothly. I tested the factory "seasoning" of the pan by attempting to cook an egg with some corn oil as lubricant. It stuck quite a bit. However, I then stuck to cooking foods with lots of fat, such as bacon or roast pork bellies in the pan for a few weeks. I abstained from using dish detergent on it, sticking mainly with using a nylon spatula to scrape off any stuck-on bits along with a bit of hot water to help the process along. Now the cooking surface is extremely resilient to sticking. While the slickness is not quite at the point where eggs slide around, they do come off easily and don't stick to the pan. Same with pancakes. Even stray bits of pancake batter that land on unoiled areas of the pan while cooking come off easily with a simple nudge of the spatula. The pan retains heat well, as cast iron should, and is great for use on both the stove top and oven. While reading people's routines for maintaining their cast iron may seem unduly difficult in comparison to more modern cookware, in practice it's really quite simple. For the 12" skillet, I seasoned it after my mother had issues with it due to her inexperience with cast iron. Using leftover bacon fat, I spread a very thin layer over the entire surface the skillet with my fingers. The texture of the pan gives the continual rubbing in of seasoning fat a strangely pleasant sensation. I then wiped out any extra fat using a paper towel, aiming to get the thinnest layer I could achieve. I placed the skillet in a 500 degree oven for 1 hour, and then allowed to cool inside the oven, before repeating the process 2 more times for a total of 3 layers. After that process, I attempted to cook a few eggs over easy to see how the newly seasoned pan performed. While not perfect, for the most part the eggs didn't stick. A little more pork belly and this pan should be slick in no time. The main issue with the pans generally stems from people's inexperience with the pans, how to handle them, and how to maintain them. Also, these pans are pretty heavy. They can be quite unwieldy to handle for those who don't have a lot of strength. I've heard the antique cast-iron cookware from makers like Wagner and Griswold were comparatively lighter than any modern examples. Despite any negatives, these cast-iron workhorses are most constantly used pieces of cookware in my kitchen. What people say is true. Take care of your cast iron, and it'll take care of you.

UPDATE: 8/5/2017: This pan and I have been on a bit of a journey. Years ago, I relegated this skillet to storage because it was a bit overwhelming in my micro-kitchen with 'doll house'-size stove. Anyway, moved to a new place with normal kitchen and rediscovered the skillet hiding in the back of the pantry. I hadn't used it in about a year, and the cooking surface was completely covered with rust. I asked the skillet for forgiveness, and my penance was a good long while of sandpaper-ing that rust out. Once the rust was gone, I re-seasoned several times by wiping lightly with oil and baking in a 450 degree oven for about 30 minutes each cycle. Came out looking like new! But now came the test - how would she cook? I've picked up some more cooking wisdom over the years, and changed my pan frying skills a bit. This seems to do the trick: preheat on MEDIUM-LOW to LOW heat with a teaspoon of oil, and it's ready to cook just about anything. The skillet and I have finally come to an understanding, and the cooking surface is as slick as teflon. Even cheesy scrambled eggs slide right out. After each time I use it, I wipe it out with paper towel/scraper/salt, maybe give it gentle clean with barely soapy water on cooking surface (yes, I'm in that camp), and towel dry thoroughly. Then I put it back on burner over HIGH heat, and add another teaspoon of oil which I rub around the cooking surface with a wadded-up paper towel. I leave the heat on until the oil in the pan BARELY starts to smoke, then shut off the heat and give the pan one more wipe with the clean side of that wadded-up paper towel. Leaves the skillet looking show-room beautiful and ready for the next meal. Original Post: I was so excited to get my first cast iron pan! I've been trying to care for it exactly as the Lodge website (and most of these comments) suggests. The silicone handle is great - doesn't get too hot, and slides on and off easily. I've been cooking a lot of bacon in the pan to help with the seasoning, but sticking is still a bit of an issue (tried some hashbrowns the other day...didn't work so well). I've also noticed that the bottom doesn't quite heat evenly, even after "preheating" before placing food on the pan. I only use the pan on our largest burner, and it covers most of the pan bottom, but there is still a hot spot in the center third of the pan. I'll attribute the current issues to this being a new pan in need of more TLC before I make my final judgement. So far I do enjoy cooking on the pan and feel very homey using cast iron in the kitchen!

Just got it. Super Quality & heavily made. Comes with. Rubber grip on handle & is very well made

I love it. Easy to use and pre-seasoned.

Este tipo de sartenes tiene mas de 100 años de historia, es impresionante que tanto su uso como el proceso de fabricacion no ha cambiado mucho. El usar uno de estos sartenes puede ser retador, sobretodo por su preparacion o curacion, asi como el estricto cuidado que debes tener para garantizar un optimo funcionamiento, asi como su durabilidad. Existen muchos videos sobre diferentes tecnicas empleadas para su curacion, pero aqui como en muchos otros casos, lo mas simple es lo mejor. Comparto lo que me ha resultado para su curacion, y poder explotar al maximo la versatilidad del sarten, asi como el generar una capa antiadherente natural. 1. Limar con una lija de agua de grano fino todo el sarten, por adentro, afuera, orillas, y mango. Con este procedimiento se asegura uno de retirar todo el precurado con el que viene, que hace que se sienta rugosa la superficie, y que aun precalentandolo, los alimentos se termina pegando y resulta en una experiencia frustrante. 2. Enjuagar con agua fria y con un poco de jabon usando una esponja para quitar todo el polvo, es ideal que la apriencia del sarten sea suave al tacto, pulida y lo mas lisa posible. 3. El sarten se debe colocar sobre la hornilla a temperatura media para asegurarnos toda el agua y humedad desaparezcan. Siendo de acero fundido, el agua y la humedad son sus peores enemigos. 4. Agregar poco menos de una cucharadita de aceite de oliva, canola o linaza. Estos aceites recubren , protegen y no se echan a perder con el tiempo, garantizando la superficie antiadherente, asi como evitan transferir olores o sabores a los alimentos. Frotar el aceite con un trapo por todas las usperficies del sarten, y con otro trapo retirasr el exceso. Una vez completado este paso, y teniendo precalentado el horno a 200 grados se debe colocar el sarten siempre boca abajo por 30 minutos, dejando el aceite se consuma de forma ntaural. Al terminar el tiempo, retirar el sarten con mucho cuidado, y de nueva cuenta agregar aceite siguiendo la descripcion anterior. Esto debe hacerse al menos unas 3 veces cuando el sarten es nuevo, despues solo sera necesario 1 vez segun el uso que se de. 5. Dejar el sarten enfriar y revisar al tacto la superficie, debera sentirse lisa, con un aspecto templado y ennegrecido. Esto es normal. Como cuidados basicos, una vez terminado de cocinar en el, nunca pasar al agua fria, pues puede sufrir daños por los cambios de temperatura, lo ideal es solo enjuagar con agua caliente, una esponja suave y secarelo sobre la hornilla. Aplicar un poco de aceite, quitar excesos, y calentar por completo en la hornilla. Siguiendo este proceso, tu sarten durara por muchos años, ofrecinedote sabores unicos, y una versatilidad de usos. Muy recomendable!

A minha frigideira Lodge🍳 chegou antes do prazo, perfeita, ainda não usei porém a qualidade é indiscutível 👍

I'm very pleased with this skillet. It is exactly what I expected. When maintained according to the instructions it is nearly non-stick. It does require a bit more effort to clean than a Teflon pan since it should be washed, dried and oiled after each use. Still, because of the expected longevity of this type of skillet it's worth the effort. The only negative factor is that the pan is quite heavy. That's both a good and bad thing. It's good for holding heat but it's too heavy to easily carry with one hand.

Pfanne ist sehr gut, aber auch schwer.