Lodge 16.51 cm / 6.5 inch Pre-Seasoned Cast Iron Round Skillet/Frying Pan

I think It's been over a year since I purchased my first Lodge pan -(8')and I thought it was about time I bought another, or three in this instance. I purchased these cast iron skillets for the sole purpose of how pretty they look in photographs and how good they would look on my food blog, plus I'm a sucker for a Lodge pan. Although, I knew these would be small, I wasn't fully aware how small 3.5 inches actually was, until I opened my package this morning. They are tiny and I was in two minds whether to send them back, but I'm impatient and really wanted to make single serve cookies for my blog today. So, I went ahead and used them anyway.The cast iron pans are of usual Lodge standard, they are pre-seasoned so it saves the user, the trouble of having to do it themselves - which can be a fuss. One pan arrived with a dent on the lip and slightly rusted, but nothing a bit of coconut oil didn't solve when baking my skillet cookies. Even though these are minute, I'm happy with them, they served their purpose and I fell in love with them. And, as my skillet cookie isn't yet perfect, I know these pans are going to get some decent use. However, I am slightly disappointed that I didn't fork out the extra cash for the 5' Lodge pan, but me being me, I would probably need 3 just to take a decent photo and they are just too expensive, which is a plus for these pans as they are so cheap.As for delivery, I ordered these yesterday evening and they arrived this morning with the postman; you can't ask for better service than that.Overall, I'm now going to be happy with my photographs, when these little beauties are centre focus, but they aren't very useful for much else other than single serve cookies, or brownies.I've provided photos, which I quickly snapped earlie, so you can be fully aware of how small these really are - mine measured 3.5' exactly.

This a very handy 'little' pan to have.A quick note on cleaning however as I have seen some negative reviews and feel compelled to defend the product.Yes, iron pans need some TLC to get the most out of them, but they are so versatile, it's worth the effort in my view.I do the following to keep mine working.Straight after cooking I heat it up high for 10 seconds or so then poor warm water in from the kettle to about half a cm deep.I then 'deglaze' the pan while the water bubbles away.Depending on how messy the pan has become depends on how long this will take - eggs and bacon, no more than a few seconds - fruit crumble - maybe 30 seconds or so - but it will always come clean.I then rinse it in the sink, dry it, then pop it back on the heat again to dry out the pan and get it warm again. Once warm (not hot) I put about a teaspoon of ground nut oil (or any other high heat oil) and then wipe it all over the pan with a kitchen tissue and take it off the heat.I then leave the pan to cool down. Once cool, I wipe off the surplus oil and I am left with a very versatile, almost non stick kitchen 'powerhouse' tool.Have a search on Google for how versatile any cast iron cookware can be if properly looked after.I would say, if you know you aren't going to follow the little routine mentioned above (honestly though, it takes so little time once you get used to using it) then steer clear of any cast iron cookware.

I’m a Lodge fanboy. Not sure why but I just love their pans and Dutch ovens. They’re not always the best to use, and the finish can vary, some castings being quite rough and others having imperfections, but the steel is nice quality and they are a good investmentDespite the factory seasoned claims I’ve always found the seasoning to be inadequate out of the gate, so I wash mine, and then season lightly with tallow or beef dripping several times over before use.This little pan is quite diddy, enough for maybe four fried eggs, or a batch of fried mushrooms for example. It’d be a little too small for the average rump or rib-eye steak but you could sear up two small fillet steaks at the same time.It’s cute, it’s a nice light size when you just want to fry a few things, and washing it up and re seasoning are a breeze.For £12.99 it’s competitively priced against the Chinese cast iron pans of this size in TK Maxx. I’d rather have the Lodge all day long. Good ol’ USA products to last a lifetime.

Excellent pan.I have refused to use non stick or aluminium pans for several years on health grounds and was really pleased when the newer ceramic non stick pans came onto the market. However, just like non sticks, the ceramic pans don't stay non stick for long. Plus I have a new induction cooker and only the expensive premium ceramic pans work on induction. ( I did try a couple of cheaper ceramic induction pans but the quality was appalling. One small ceramic "induction" pan had so little iron content that a magnet barely gripped and it buzzed loudly on the hob, another simply didn't register as suitable for use on an induction hob at all). Plus I'm just so fed up with forking out for new pans when the ceramic non stick fails, so I decided to go back to basics and use iron again.The first time I used the pan, even after extra seasoning, I had a mess of stuck eggs and nearly gave up, but having read advice and reviews on here, I kept working on the seasoning, oiling and storing the pan in the oven, and it is now extremely effective and naturally non-stick. My partner is forbidden to wash it up so I can be sure no washing up liquid ever comes near it.My next purchase is going to be a iron skillet or paella pan to use as a substitute wok.It's also inspired me to dig out old inherited iron baking trays and frying pans and get them seasoned and back into use. All are much better than their modern equivalents.I've since discovered De Buyer pans which can be a good price if you check amazon.fr and amazon.de, and they are much, much better.

This skillet is great.It's quite small - the cooking area is just about big enough for a couple of eggs, or a small steak, but it's a convenient size for my student room. It's good and solid, and very weighty. If you haven't used cast iron skillets before, it's important to remember that it's non-stick properties come from a thin layer of polymerised cooking oil 'season' - the heat and the iron causes unsaturated fats to join together to in a film. I'd recommend cooking with sunflower oil, which I found to give a good seasoning, and cooking hot. When the pan's well seasoned, it's a lot like a non-stick layer, and water runs off it.It comes pre-seasoned, but I'd also suggest brushing a very light layer of sunflower oil on it whenever you're roasting food in the oven and leaving it in there for a couple hours to build the season. The layer of oil should be so thin it looks like it's hardly there - if you use a cloth to wipe most of it off before you put it in the oven, and put it in upside down, that works good.I love this skillet.

Husband bought it, too small and needs oiling after every use and rusts very quickly

Love this pan. I use it mostly for toasting veggies (no oil) and spices, frying and even put it in the oven to bake in it once. Also looks great on the kitchen table, but make sure it cools down a bit — it keeps quite hot for much longer than stainless steel pans. It's fairly non-stick — no issues with fried eggs or chicken breast (meat should be at room temp and it releases easily after a bit of cooking).Cast iron is much easier to maintain than I thought. For cleaning I use a brush with plastic bristles and water — that usually gets burnt bits out. If that doesn't help, I resolve to a stainless steel scourer (Spontex) which never fails to clean the pan without much effort. After washing, I always put it back on the hob and dry it on the flame, and that's it. If I use a scourer I would put a bit of oil, swirl it, and leave it on the flame until smoking hot.The 9" is a great size for couples or for cooking side dishes.

Far too small returned and refunded immediately

Pochi mesi fa ho comprato una padella lodge wildlife Antea di 20 cm e mi piace sacco per la sua qualità e la forma graziosa,ma lo trovo un po' piccolo per 2 persone. Poi ho comprato un'altra padella di Kichly, non è male ma si capisce che la qualità è un po' inferioree made in Cina. Ora ho comprato la seconda padella lodge di 22cm, finalmente mi sono molto soddisfatta per la misura che mi adatta e per la qualità che mi fida per cucinare con tranquillità senza timore di contattare nessuno sostanza nocivo. Ore lo uso ogni giorno e finalmente credo e spero che per lungo periodo non ho bisogno cambiare altre padella come ho fatto tante volte negli anni precedenti.

Déçue, accroche, et quant je l'ai lavée à la main elle est devenue marron. De se fait je ne m'en suis servi qu'une fois.

Zur 10,25 inch Pfanne paßt diese 9 inch Pfanne hervorragend, gerade für kleinere Portionen zum Frühstück. Man muss sich des Gewichts und der Pflege der Pfannen bewusst sein. Wenn man sie gut einbrennt und nach dem Gebrauch pflegt hat man ewig Freude daran und muss nicht alle paar Jahre in eine neue Pfanne investieren weil die Beschichtung nicht mehr wirkt.

Pesado, normal es de hierro fundido.Muy resistente.Con gran inercia térmica. Con el curado adecuado no se pega nada. Fácil de limpiar. Lo utilizo en la cocina de casa con fogones de gas.

Excelente calidad, requieren cuidados especiales, y como todos los productos de hierro vaciado son débiles ante la oxidación, pero si los cuidas apropiadamente pueden duran varias generaciones, calentándolos correctamente nada se pega, LODGE es calidad, perfecto para tostar especias.