Lodge 20.32 cm / 8 inch Pre-Seasoned Cast Iron Round Skillet / Frying Pan

Great Pan, easy clean and not too heavy, very pleased would recommend.

Super non stick, just wait until the drop of oil that you are putting starts smoking!

Hi there, You want a light weight cast iron skillet with all of the advantages. Easy clean - Even heating - Good cooking - Non-stick after seasoning (and that's so easy) Value for your hard earned cash. Look no further you've found just what you are looking for.. Ideal for one or small portions for two. I think "Lodge" are onto a winner here. I just think their cookware is the bees knees. It should last forever and a day with proper care. Handles do get rather hot but an oven glove or handle protector, easily and cheaply available,will solve that little problem with no great effort. I'd be surprised if you ever regreted buying Lodge Cookware. It's good.. It's that simple..

I got this slightly reduced because it was a return, I think. Still quite expensive. I wanted to try frying on cast iron and using the same dish for frying and then oven-baking. It's very good for sausages because the roasted juices stick to the sausage, not the pan, and they end up with a tasty crunchy skin. It's good for sweet potato chips. You can only get one portion of sweet potato chips on because it's quite small, but they come out crunchier than on a baking tray. I also tried making aubergine parmagiano baked in the oven, and it didn't stick at all and the sauce tasted very rich. When I tried to make an omelette it did stick a bit. Is well made and interesting to experiment with.

Lodge is King as far as I am concerned when it comes to cast iron cookware. I LOVE it and have even gone as far as paying over a ton to import a specific Lodge item from the USA as I could not buy the item here at all, anywhere. It was worth the postage and the import duty. Lodge never disappoints me and all my Lodge cast iron will outlast me. Its almost like a love affair, I take care of my Lodge cast iron so well, loving cleaning with my coconut brush (does not remove the patina) and lovingly oiling with pure virgin olive oil. My skillets, pizza tray, dutch oven all look even better and better with each use. Invest in Lodge and you will never have to buy that particular pan/pot/skillet ever again. I love my Lodge skillets and this 8" one is my latest addition to my collection. Perfectly formed, beautiful in use, glossy after oiling and food just cooks great, tastes great and never sticks. I LOVE this, seriously.

After a lot of time spent going through reviews and price comparison, I took the plunge with the Lodge pan. I am very happy with my decision. The pan has become a staple in my kitchen and I am looking to add further items from the manufacturer. I have been converted to the use of good cast iron skillets; despite the work needed to maintain it, I find the return on investment is truly worth it.

So I originally decided to buy this pan as an alternative to a pan with a ceramic coating which usually has some carcenagenic producing properties. After researching the company & scouring the previous reviews I decided to go ahead & buy it with the knowledge of recognising that washing the pan carefully & seasoning it (according to the instructions provided). Unfortunately I find the usage of this pan pretty taxing. Almost everything gets stuck to it, also I have found when cooking vegetables the black coating can rub off on to the veg which doesn’t look appetising whatsoever. I tend to use the pan now for things which require the whole thing to go into the oven (i.e. roasting bones, making a gravey or using it to thicken sauces up). Please remember to use an oven glove because it obviously can get VERY HOT!!! The postage & delivery was great but not what I had hoped for...

As always when buying on line it is difficult to estimate sizes. An 8 inch pan doesn't sound much smaller than a 10 inch. However that is just the diameter measurement. The actual cooking surface on a 10 inch pan is about 967 square inches but an 8 inch pan is only 628 square inches - more of a difference than the linear dimensions indicate. This pan is a great size for some things - eggs for example but not really big enough for 2 chops. Having said all that I'm glad I got this size because of the weight. I cook from a wheelchair and can just manage this one in and out of the oven but the next size up is considerably heavier and I don't think I would manage it safely. I have decided therefore to get a second 8 inch pan and use two at the same time rather than one larger, heavy one. The actual pan lives up to all it's good reviews. I recently tried a ceramic pan and despite being initially pleased with it after a few months use it began to stain and stick. I like the idea of a pan that gets better with use not worse.

We got both the 10-inch and 8-inch Lodge cast iron pans, and they’ve quickly become kitchen favorites. The quality is outstanding—solid, heavy-duty, and built to last. They heat evenly and cook beautifully once seasoned right. My wife absolutely loves them! Whether it’s searing, baking, or frying, these pans deliver every time. If you’re thinking about getting into cast iron cooking, Lodge is the way to go. Worth every cent!

As explained

This is excellent! I use this for everything - eggs, pan seared chicken / fish, toasted bread, veggies, roasted potatoes (stove to oven). Even baked a pies and pizzas in it! So versatile, amazing quality. I don’t even need to season it and food never sticks. No one makes cast iron like lodge.

المقلاة ممتازة جدا ورائعة ولكن قبل البدء بالاستخدام لابد من تزييتها بالكامل بزيت بذور الكتان او الكانولا او الزيت النباتي ثم وضعها في فرن ساخن 170 درجة لمدة ساعة اخراجها وتركها تبرد ثم إعادة نفس العملية لثلاث مرات بعد ذلك حفظها دون الخوف من حدوث الصدأ او التصاق الأطعمة لتكون طبقة عازلة بفضل عملية التزييت والتسخين بعد الاستخدام مباشرة نقوم بغسلها وهي ساخنة او بماء ساخن فقط وفرشاة وان كان هناك اي اكل ملتصق يتم تنظيفها بالماء والملح بالفرشاة ومن ثم تجفيفها وتزييتها فقط وحفظها

The seasoning on this pan was perfect when it arrived. But I still coated it with peanut oil a couple of times and placed it in oven face down at highest temperature for hour at a time twice before I started using it. Then for a first couple of times, there was a little bit of eggs sticking to the bottom, but after using it over a week, now it doesn't stick at all, it is as smooth as a non-stick pan. I am glad that I bought the lodge brand, as the quality of workmanship is exceptional. No dents, no irregularities, no flaws anywhere. 8" is a perfect size to make 2-3 eggs omelettes. I also used this pan to make hash browns and they turned out crispy, but they need a bit more oil than I anticipated. (Pro tip: If you are making hash browns, make sure you wash your grated potatoes thoroughly and dry them as much as you can, and then use a lot of oil to make it in this pan, otherwise the moisture in the potato will suck all the oil and you will burn your hashbrowns instead of getting that golden brown crispy look). We also used this for chicken 65 recipe. Didn't stick to the bottom at all and chicken was fried very well. The size was again perfect for making small batches of about 15 nugget size pieces at a time without wasting too much oil. This is my first cast iron utensil. I was worried about it rusting etc. and saw a bunch of videos on YouTube about how to care for them, but it is really easy. I just let it sit there after cooking is done, allow it to cool down. If there is oil still in it, I just simple use paper towel to clean the debris from cooking and let the oil stay in the pan. Then I wash it just before using it for the next time with water and soap. After washing I immediately heat it and let the water evaporate. If it is too dirty and must be washed before storing it overnight, then I first let it cool down, wash it with cold water and soap, then start the stove and let the water evaporate. Once the water evaporates, then I let it cool down and once it is almost cool, I put about a teaspoon of oil and spread it across both inside and outside surfaces and even the handle. That makes it shine like brand new. If I don't use it more than 2-3 days (that only happened once so far), then I apply a slight coat of oil if I see that the shiny layer of oil is not there. I thought I would be tired of this ritual of putting oil on etc, but it is lot of fun. I won't mind doing it, it is a special pan that requires special care. This pan is expensive, but the good news is you cry only once paying the price of this pan, but then you don't need to buy another one for the rest of your life. This thing can easily last for a hundred years if you don't end up dropping it as it is made out of brittle cast iron material. Can't believe I would be writing a glowing review of a stupid cooking utensil, but here I am... can't help it. I think I have fallen in love with this pan. No joke. I use it everyday and I recommend buying it without any reservations.