---
product_id: 249846368
title: "Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch"
brand: "lodge"
price: "€ 44.34"
currency: EUR
in_stock: false
reviews_count: 13
url: https://www.desertcart.gr/products/249846368-lodge-cast-iron-skillet-with-red-silicone-hot-handle-holder
store_origin: GR
region: Greece
---

# Superior heat retention & even heating Silicone handle holder heat resistant to 500°F Pre-seasoned with natural vegetable oil Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch

**Brand:** lodge
**Price:** € 44.34
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate your kitchen game with the skillet that never quits!

## Quick Answers

- **What is this?** Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch by lodge
- **How much does it cost?** € 44.34 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/249846368-lodge-cast-iron-skillet-with-red-silicone-hot-handle-holder)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Unmatched Heat Control:** Cast iron construction ensures even heating and superior heat retention for perfect results every time.
- • **Built for Every Kitchen:** Compatible with induction cooktops, ovens, grills, and even campfires—your all-terrain culinary companion.
- • **Ready to Use, Zero Hassle:** Pre-seasoned with 100% natural vegetable oil—no seasoning required, just cook and impress.
- • **Master Every Cooking Style:** Sear, sauté, bake, broil, braise, fry, or grill with one versatile skillet.
- • **Safe & Comfortable Handling:** Includes a dishwasher-safe red silicone handle holder that protects your hands from extreme heat up to 500°F.

## Overview

The Lodge 12-inch Cast Iron Skillet is a pre-seasoned, durable cookware piece designed for professional-level heat retention and versatility. Featuring a heat-resistant silicone handle holder and compatibility with induction stovetops, ovens, grills, and campfires, it’s perfect for millennials seeking a reliable, multi-functional skillet that delivers restaurant-quality results at home.

## Description

Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch : desertcart.ae: Kitchen

Review: Delivered on time with good Quality - Delivered on time with good Quality
Review: One You Used It, You Won’t Go Back! - 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.

## Features

- One Lodge Pre-Seasoned 12 Inch Cast Iron Skillet with Handle Holder
- Assist handle for better control
- Unparalleled heat retention and even heating
- Pre-seasoned with 100% natural vegetable oil
- Use to sear, sauté, bake, broil, braise, fry, or grill.Use in the oven, on the stove, on the grill, or over a campfire.Great for induction cooktops.Silicone handle holder is dishwasher safe and protects hands from heat up to 500 F.Included Components: Lodge Cast-Iron Skillet L10Sk3Ashh41B

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00G2XGC88 |
| Best Sellers Rank | #1,281 in Kitchen ( See Top 100 in Kitchen ) #13 in Skillets |
| Brand | Lodge |
| Capacity | 1.89 Liters |
| Color | Red Silicone |
| Compatible Models | Smooth Surface Induction |
| Customer Reviews | 4.2 4.2 out of 5 stars (163,486) |
| Date First Available | 17 January 2014 |
| Diameter | 12 Inches |
| Item Weight | 3.4 Kilograms |
| Material | Cast Iron |
| Model Number | L10SK3ASHH41B |
| Special Features | Induction Stovetop Compatible |

## Product Details

- **Brand:** Lodge
- **Capacity:** 1.89 Liters
- **Colour:** Red Silicone
- **Material:** Cast Iron
- **Special features:** Induction Stovetop Compatible

## Images

![Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch - Image 1](https://m.media-amazon.com/images/I/41YMxaqrRgL.jpg)
![Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch - Image 2](https://m.media-amazon.com/images/I/5171PN2riwL.jpg)
![Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch - Image 3](https://m.media-amazon.com/images/I/71M++XVzyVL.jpg)
![Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch - Image 4](https://m.media-amazon.com/images/I/71VEl1YklpL.jpg)
![Lodge Cast Iron Skillet With Red Silicone Hot Handle Holder, 12-Inch - Image 5](https://m.media-amazon.com/images/I/71dwlCyCmzL.jpg)

## Questions & Answers

**Q: Mine seems to be rusting.  I just bought it.  Should it have rust?  It got worse after the first use and wash.**
A: It sounds like you may have accidentally not cared for it correctly right at first.  The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting.  What you'll need to do is remove the rust and any current seasoning with steel wool or something like that.  When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning.  You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots.  Lodge seasons their pans with a canola oil spray.  However, the best initial seasoning method I found stated to use Crisco (vegetable shortening).  Their method worked extremely well for me.  I don't remember the process to exacting details, but here it is to the best of my memory.  First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more.  This should make the pan pretty warm but not burning hot to the touch.  Still take care in handling the hot pan to not burn yourself though.  Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven.  The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt.  Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin.  You don't want too much seasoning on the pan.  If the seasoning is too thick in spots it will get tacky at those spots.  Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings.  After about 45 minutes, pull the pan back out and wipe the pan down again.  You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc.  You want to wipe that excess off before it gets too dry and tacky.  I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some.  At the end it should have a somewhat dull black finish.  But after you remove the excess, stick it back in for about another 20 minutes.  Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state.  My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it.  One of my grandmother's old cast iron pans stated "Chicken Fryer" on it.  On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken.  I used a little olive oil to cook the chicken in with the skin side down first.  It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook.  After you cook the chicken on the stovetop, then it goes into the oven for a bit.  After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years.  I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some.  Then I wash it down with plain hot water and no soap.  If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad.  It gets the gunk off without damaging the seasoning.  It kind of surprised me with it being metal.  I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any.  After I rinse it with hot water, I then just dry it off.  I don't oil mine down or anything after that.  If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky.  Not to mention you can get oil all over where you store it.  Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting.  But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan.  You just need to get use to cooking with cast iron.  Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed.  Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water.  I've tried that and you really don't need to do that to prevent it from rusting.  In fact, I think there is more risk to it than to not doing it.  That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning.  You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it.  Then you have to go back and re-season it all over again.

**Q: Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off.  Thank you.**
A: Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover

**Q: can you put this cast iron with silicon handle in the oven?  if so, what is the max temperature?**
A: I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.

**Q: Why is the pan with the Silicone handle cheaper than the pan alone??**
A: This pan (the one with the handle) weighs 7.8lbs and the one without the handle weighs 9lbs. That's what amazon told me. The price difference in based on weight. They said the heavier pan is of batter quality. It is also a little more expensive.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Delivered on time with good Quality
*by M***D on 11 December 2025*

Delivered on time with good Quality

### ⭐⭐⭐⭐⭐ One You Used It, You Won’t Go Back!
*by P***N on 18 July 2021*

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.

### ⭐⭐⭐⭐⭐ Good
*by W***D on 9 December 2025*

very good

## Frequently Bought Together

- Lodge 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black
- Lodge Round Tempered Glass Lid - Versatile Glass Lid for 12 Inch Skillets, Pans, and Dutch Ovens - Dishwasher Safe and Oven Safe up to 400° - 12 Inch

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*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-02-07*