LodgeBOLD 12 Inch Seasoned Cast Iron Lid, Design-Forward Cookware

I don't know why I never tried cast-iron cookware before. This stuff is awesome! I threw out all my old Teflon cookware in utter disgust. Lodge is the best quality at the most affordable price. It's heavy--heavy duty--lasts forever (pass it on to your great-great-grandkids)--you can even use it in a campfire (!?!) or your grill--you scratch the coating off, no problem, re-season! (Try that with Teflon.)Everyone has a different way of seasoning cast-iron. I ALWAYS pre-season and this is my way. Thoroughly scrub cast-iron with soap, water and a scouring pad (steel wool or whatever). Dry and heat to about 100 degrees F (warm--not hot--to touch). Spray the OUTSIDE (non-food side) of your cookware with a high-temp spray paint in 2-3 light coats (I use Krylon or Rust-oleum high-heat black gloss spray-paint for grills--but you could experiment with other colors if your fancy). This literally cuts in half the hassle of seasoning. Once dry, use any oil you like to coat lightly the inside (food side) of your cookware. Olive oil gets darker, canola oil a lighter brown, I hear CRISCO does great, but I've started using Tung Oil for fantastic results. Place in oven at 400 degrees F until it stops smoking. Let cool. Clean off any globs of cooked oil with a plastic scraper. Repeat the light oiling and baking. After about 4-5 thin coats your food-side cast-iron cookware will become black and glassy. The ultimate in non-stick coatings. Touch up paint or re-season as needed. Never use metal utensils on cast-iron. I have no problem using a small amount of dish-soap to clean them because I pre-season--that stuff is baked-on HARD!As a side note, the amount of smoke that comes off of seasoning your cookware is significant (the lighter coats the better). Drastic measures should be taken. Open windows, 2-3 large fans, vent-hoods, the works (I had to use a leaf blower the first time as I underestimated the amount of smoke). The smell is noticeable (at least to me) in my house for months even with all the precautions. Someone was giving away a used oven, so I hooked it up in my garage (I'm an electrician, so this is likely past the DIY average project) and roll it outside to season my cast-iron now. I've even used a propane grill to season, but be careful not to get it too hot or it just powderizes the seasoning right off.Even with all the extra set-up and maintenance, cast-iron cookware is the only way to go. Better heat conduction, even cooking, virtually indestructible, virtually rust proof, you get a fitness workout with large meals, and an easily reparable truly non-stick coating. Eternal culinary cookware work of art. Connect with your inner cowboy today.

Im an experienced cast iron user. I've read many of the negative reviews and most are not by experienced users.I will tell you of the racks and racks of cast iron I have at my disposal this has become one of my favorites. The even heat distribution, the size, the rounded sides make this just a great tool in the kitchen. If I lost it I would buy it again without hesitation.I've had it around 2 years now and just writing this review because I didn't realize how much we use it until tonight when my wife was fighting me to use it as we were both cooking at the same time. I didn't realize it was one of her faves as well.Cast iron tips.1) Time! Remember cast iron comes from a time when we cooked over fires. Before modern aluminum pans that heat up quickly but have no thermal retention. So when you start to cook start heating the skillet early. Kind of an easy rule of thumb is when the handle is damn hot the skillet is ready. It takes longer to heat up so don't get impatient. Just place the skillet heating earlier in your process.2) Use salt as an abrasive to clean it if needed.3) Get the pan warm to mildly hot and run it under hot water to steam clean some of the harder to clean stuff.4) I always dry it on a burner but either way always dry it.5) Always oil it before putting it up.

I've been using a 10 inch lodge pan for years and as my family has grown, I now have more mouths to feed, so I needed to upgrade. I'm very happy with this product so far. The factory seasoning is very helpful to jumpstart the seasoning process. I like the rounded edges on the handle and pan walls, but out of the box there is a relatively sharp "bead" or "seam" along the side of the handle that digs into my hand a bit too much. One of these days I might sand it off, but for now I'll just rely on my silicone handle cover.

Great pan. I have had it about a week and used most days. Easy to clean and keep seasoned. Perfect size for my family of six with nice high sides. Great for stir fry as I don’t have nor want a wok. It comes with a short handle that is difficult to grip with the oven mitts. There is a short handle opposite the main handle that really must be used to manage the pan. I will get more of these pans.

The quality of this pan is good. It’s just not the capacity of Lodge’s other 12 inch pans. It has more of the appearance of a chefs skillet or a braiser. The sides are nicely sloped so getting things out is easier however the flat cooking service of this pan is only 8 1/4 inches. The inner rim to rim measurement is only 11 1/4 so I can’t understand why they call it a 12 inch. In the traditional Lodge skillets the cooking surface is 10 inches and rim to rim, it’s 12 inches. I was lucky enough to acquire the Lodge Bold 7 qt Dutch oven at a flea market, and that included the lid. The lid fits this pan perfectly - but it barely covers the rim of the traditional skillet and the pour spouts are not fully covered so there’s no tight seal. I also have traditional Lodge #12 pans, Dutch ovens and lids. From the early 1900’s to present and traditional Lodge lids fit them all and the pour spouts are covered. But they’re too large for this pan. So if you get this pan and you want a matching lid, get the Lodge Bold lid. But be ready to spend as much for the lid as you will for the pan. Many people buy Lodge cast-iron because they’re so affordable. However, the lodge bold series which is sold exclusively only on Amazon is a bit pricey. I can’t argue that the quality is there, but in this series it’s at a higher cost. As far as price goes, I rate it as mid line between modern day Lodge and Lodge Blacklock. Because of the size discrepancies and the cost I rate this less. For quality I will give it five stars.

Bought this to be able to cook a good steak indoors when its too cold out to grill. Nice and heavy and does the job.

Muy buen sarten cast iron, se ve que esta elaborado con buena calidad. Si le dan el tratamiento del "seasoning" que se recomienda a todo los sartenes de este tipo, nada se le llega a pegar.

Great pan -- definitely well worth the money. The pre-seasoning was better than I expected and quite effective. The surface felt just a little pebbly at first, but it improved substantially after the first two days of use.If you're looking at this item, you're probably trying to decide whether to get this pan or the traditional Lodge 12 inch. I'd probably recommend this one for most people -- I think the curved sides make it easier to clean and a little easier to slide a silicone spatula under items in the pan. Note that the flat portion of this pan is a hair smaller in diameter than the traditional Lodge 12 inch, due to the curvature of the sides, if that matters to you.

Tres bonne qualité. C est du lourd et costaud. Tres bien pour cuire des quiches ou des gateaux. Le probleme est de garder le culotte de la fonte.Tres contraignant de faire fumer dans la maison pour culotter la fonte car se detache au bout de 2 ou 3 utilisations donc a refaire chaque semaine. Je suis donc revenu sur de la fonte emaillée Le Creuset bien plus pratique au quotidien et a l utilisation

I have almost abondoned my nonstick pans in favour of this product. It’s excellent for making chelas, patties and even dosas. It works as a multipurpose cookware in my kitchen. I use it as a skillet as well as a pan for sautéed vegetables. A must have for every kitchen.

Cosa dire di più di Lodge cast iron, cambierà il vostro modo di cucinare specialmente la carne, certo si deve pulire assolutamente a mano e trattarla con olio ma è una cosa che si fa molto velocemente e ne vale la pena