Lodge Round Fry Pan
8", 10", 12", 13 1/4"
America's oldest family-owned cookware foundry, Lodge has been forging cast-iron pots and pans since 1896. Preseasoned and ready to use, these heavyweight skillets heat evenly and won't cool down when you add foods, making them ideal for searing and browning.
- Heavyweight cast iron transfers and retains heat evenly.
- Preseasoned for a smooth finish that resists sticking and rust.
- High sides contain splatters.
- One long and one loop helper handle ease lifting (8"-diam. skillet does not have a loop helper handle).
- Ideal for use on any type of cooktop, including induction.
- Oven and broiler safe.
- 8" skillet: 8" diam.
- 10 1/4" skillet: 10 1/4” diam.
- 12" skillet: 12” diam.
- 13 1/4" skillet: 13 1/4” diam.
- Made in USA.
Overall Product Rating
CaliTexan - Review from Williams-Sonoma
A kitchen essential!A cast iron skillet is a must have for any kitchen and Lodge makes the best one out there. This pan does just about everything a top of the line clad stainless steel or enameled cast iron skillet can do and for a fraction of the cost. This pan holds heat extremely well so if you want to sear it can do it and do it well. If you want to cook something low and slow, it can do it and do it well. I use my cast iron skillet daily. Something to think about when selecting your cast iron skillet is what size is best for you. My suggestion, pick the size you think you need and then buy the next larger size. Why? As with any pan you want to avoid over crowding the pan so that you can brown your food. A crowded pan prevents foods from browning and just "sweats" your food instead. So, give yourself enough room to achieve golden brown deliciousness.
NYCBride - Review from Williams-Sonoma
The most used pan in my kitchen!I am new to fry pans, and I have to say, this one is the BEST! In the short few months I've had it, I have used it for eggs, bacon, chicken cutlets, stir-fry, and so much more.Here are my two knocks, which shouldn't deter you from purchasing:1) It's heavy. So heavy that it's easier to just keep out instead of storing it in a cabinet. But I use it often enough that I don't mind keeping it out.2) It's not the easiest to maintain. Since it requires some major scrubbing (especially at first, since everything seems to stick to the bottom of the pan), I always try to clean on the same night I use to cook. I clean using one of those chain-link "sponges" with only water, no soap. Once all scrubbed, I leave it out (see #1) with some peanut oil rubbed in.Over time, of course, it's becoming less sticky, easier to clean, and you can tell there is great seasoning.10" also seems to be a perfect size for 2-4.
mamabear05 - Review from Williams-Sonoma
my fave panThis was my first time using a cast iron pan and i love it!!!! i cook everything in this pan. I have an electric stove and burn pans like crazy, but not this one, easy to clean and cooks food wonderfully. i loved it so much i ordered the whole set.
CCG37 - Review from Williams-Sonoma
# 1 Fry PanBest purchase ever! We use this pan for just about everything. It's naturally non- stick and just gets better with each use. This pan is also very easy to clean - we use sea salt and hot water as shown on Cooks Illustrated. The only downside is its weight, but that's to be expected with cast iron...
jenright - Review from Williams-Sonoma
Basic Cast Iron Frying PanIt's what I wanted---an old fashioned cast iron frying pan. I do wish it came with a cover . . . is there one available? It's heavy, of course, so I've had to make a storage space for it.
There are no reviews for this brand. Be the first!