---
product_id: 189935480
title: "Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches"
brand: "lodge"
price: "$71.55"
currency: USD
in_stock: false
reviews_count: 13
url: https://www.desertcart.us/products/189935480-lodge-cast-iron-rosie-the-riveter-skillet-10-25-inches
store_origin: US
region: United States of America
---

# Pre-seasoned natural nonstick Superior heat retention Proudly made in USA Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches

**Brand:** lodge
**Price:** $71.55
**Availability:** ❌ Out of Stock

## Summary

> 🍳 Cook like a legend, serve like a boss.

## Quick Answers

- **What is this?** Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches by lodge
- **How much does it cost?** $71.55 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/189935480-lodge-cast-iron-rosie-the-riveter-skillet-10-25-inches)

## 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 Mastery:** Retains and distributes heat evenly for perfect sears and slow-cooked flavors every time.
- • **Iconic Design with Purpose:** Commemorates 100 years of women’s voting rights with a bold, stamped teardrop handle for easy lifting.
- • **Versatile Cooking Anywhere:** Oven, stove, grill, or campfire ready—your all-in-one culinary sidekick for every adventure.
- • **Heritage Crafted for Generations:** Family-owned since 1896, this skillet is a durable heirloom made with pride in America.
- • **Naturally Nonstick, No Chemicals:** Pre-seasoned with 100% natural vegetable oil—no synthetic coatings or harmful fumes.

## Overview

The Lodge 10.25 Inch Pre-Seasoned Cast Iron Skillet combines over a century of American craftsmanship with modern versatility. Featuring a naturally seasoned surface for easy-release cooking, this skillet excels in heat retention and even cooking on any heat source—from stovetop to campfire. Its commemorative Rosie the Riveter design honors a historic milestone while delivering a durable, chemical-free, and heirloom-quality pan that elevates every meal.

## Description

Celebrate the 100th anniversary of the 19th amendment-women's right to vote-with the latest skillet in the Lodge Made in America Series. This third design in the series not only recognizes an icon of American history, but honors our country's strong manufacturing background. Experience unmatched quality with our cast iron cookware, proudly designed and made in the USA for more than 123 years. This Lodge Cast Iron 10.25-inch commemorative skillet is a multi-functional piece of cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 10.25-inch pan that features two handles for heavy lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this skillet evenly distributes heat from the bottom through the sidewalls. The commemorative cast iron skillet looks good in any kitchen and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Care-wash with mild soapy water, dry and oil after use. Dishwashers, strong detergents and metal scouring pads are not recommended as they remove seasoning.

Review: Chef Skillet Catharsis - I know there's a gazillion reviews already, but having used Lodge cast iron cookware a gazillion times, I can't resist weighing in. If you're newly getting into cast iron, read a bunch of the negative reviews first ... and discover people who are truly (often innocently) clueless about the preparation, care and usage of timeless cast iron cookware. I have a bunch of Lodge skillets, a griddle, two Dutch ovens and a pot with a self-basting lid which happens to also fit one of my skillets as well as my new chef's skillet. I really wanted a skillet with rounded sides, mostly for an egg and omelette pan. At $15, the LCS3 is a steal, considering I can neither find nor afford vintage Griswold. Like all Lodge, it comes pre-seasoned, which simply means it has a coating of oil that prevents oxidation. This seasoning is not what makes it non-stick. How you cook with it does. Out of the box, I enjoyed the cathartic ritual of baking four more coats of oil onto the seasoning which turned it a lovely, shiny black. Then, I pressed it into service as a non-stick wonder. Some people complain about the "pebbly" texture of the pan, some even testifying that this is the reason food sticks ... wrong. Proper temperature and proper amounts of fats are the keys to cooking non-stick. The "pebbly" texture means nothing. Besides, with continued use, the "pebbly" texture will turn into a smooth-as-silk surface. All my Lodge has been used enough to reach this point (except, of course, this brand new piece.) There are a lot of great videos on Youtube that can teach you how to cook with and care for your cast iron, but I can sum it up in a jiffy. Always preheat your cast iron over medium / low heat first, until it lightly smokes. Lower the heat slightly. Add butter, oil or other fats that are room temperature or cold. Coat the bottom and sides. Add your food and watch it slide around. When finished, rinse with hot water; if you have fond in the pan, scrape with a nylon scraper and rinse away. Dry the cast iron on the stove top burner and then wipe down with a very light coating of oil. You're ready for the next use. (This coating will lightly smoke when it reaches proper temperature, indicating when to add your cooking fats.) Other than the initial wash-down out of the box, I personally do not use soap on my cast iron. Some people do. Avoid cooking with acidic foods and liquids like tomatoes or vinegars or you'll surely be re-seasoning your pan before you know it. Good luck, and good cooking. And remember the chef's maxim: "Hot pan, cold fat."
Review: Cast iron is the best! - I have a few stainless steel and cast iron pans because I don’t use any nonstick coated pans at all. This size is great for heating up leftovers or side dishes. I have read so many negative reviews on cast-iron pans, especially while I was looking at the collector series of Lodge pans. I think a lot of people don’t realize that the seasoning and nonstick abilities don’t happen overnight it’s something you have to build up and work on, that’s why so many people pay a lot of money for old cast-iron pans that are perfectly seasoned, they’re like glass. I recently started to use this one and have had zero problems also I don’t think people are oiling them after they clean them WITHOUT soap. They sell great little stainless steel chain cleaning pads for cast-iron just run it under hot water and scrub it with that, stuff comes right off and then once you’ve dried it, which you have to do with cast-iron you have to dry it completely, (it’s metal you need to dry it completely off or it will rust), then you have to oil it also to prevent it from rusting, this is how cast-iron works. The more you use it, scrub and oil it, the better the non stick seasoning of the pan becomes. I’ve had really rough pans that took about a year of continuous use to achieve this level of nonstick. I think if more people would pay attention to how they’re caring for theirs they wouldn’t be leaving negative reviews because they don’t understand the cleaning and preservation process. I do have to say I was less than thrilled about how this came packaged just a cardboard over the actual pan part shoved in a packing envelope that wasn’t even padded so if peoples reviews that have been broken I can understand why, because there’s absolutely no care taken in packaging this for shipment. desertcart needs to do better in this aspect. Below are comparison photo of this pan vs one I’ve had a couple years and an antique one Notice the smooth appearance of the older ones…not to fear this one will be just as smooth by next year.

## Features

- YOUR NEW GO-TO STAMPED PAN: The Lodge Rosie the Riveter Cast Iron Stamped Skillet is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill, and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
- RUST? DON’T PANIC! IT’S NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It is simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, wash with warm water, dry, and rub with vegetable oil.
- COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting, these delicious moments are cast to last.
- FAMILY-OWNED. Lodge is more than just a business; it is a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B086GDH1R2 |
| Additional Features | Made without PFOA or PTFE |
| Best Sellers Rank | #408,390 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2,243 in Skillets |
| Brand | Lodge |
| Brand Name | Lodge |
| Capacity | 12 ounces |
| Color | Black |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.7 out of 5 stars 2,895 Reviews |
| Global Trade Identification Number | 30075536303247 |
| Handle Material | Coated Metal |
| Item Highlight | Rosie the Riveter Design, Pre-Seasoned Cast Iron Skillet for Oven, Stove, Grill & Campfire, Made in USA |
| Item Type Name | Cast Iron |
| Item Weight | 5.2 pounds |
| Manufacturer | Lodge |
| Manufacturer Part Number | L8SKROSIE |
| Material | Cast Iron |
| Material Type | Cast Iron |
| Model Name | 10.25 Inch Pre-Seasoned Cast Iron Stamped Skillet |
| Model Number | L8SKROSIE |
| Number of Items | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | cooking |
| Special Feature | Made without PFOA or PTFE |
| Specific Uses For Product | Sear, Sauté, Bake, Broil, Braise, Grill, Deep-fry |
| UPC | 075536303246 075536352725 075536352732 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Lodge
- **Capacity:** 12 ounces
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches - Image 1](https://m.media-amazon.com/images/I/81zQlo5NRbL.jpg)
![Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches - Image 2](https://m.media-amazon.com/images/I/61kom0w3nyL.jpg)
![Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches - Image 3](https://m.media-amazon.com/images/I/81lwPtarEDL.jpg)
![Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches - Image 4](https://m.media-amazon.com/images/I/81pdkcnTJzL.jpg)
![Lodge Cast Iron Rosie the Riveter Skillet, 10.25 Inches - Image 5](https://m.media-amazon.com/images/I/81IqpaREhBL.jpg)

## Available Options

This product comes in different **Pattern, Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Chef Skillet Catharsis
*by M***Y on March 30, 2016*

I know there's a gazillion reviews already, but having used Lodge cast iron cookware a gazillion times, I can't resist weighing in. If you're newly getting into cast iron, read a bunch of the negative reviews first ... and discover people who are truly (often innocently) clueless about the preparation, care and usage of timeless cast iron cookware. I have a bunch of Lodge skillets, a griddle, two Dutch ovens and a pot with a self-basting lid which happens to also fit one of my skillets as well as my new chef's skillet. I really wanted a skillet with rounded sides, mostly for an egg and omelette pan. At $15, the LCS3 is a steal, considering I can neither find nor afford vintage Griswold. Like all Lodge, it comes pre-seasoned, which simply means it has a coating of oil that prevents oxidation. This seasoning is not what makes it non-stick. How you cook with it does. Out of the box, I enjoyed the cathartic ritual of baking four more coats of oil onto the seasoning which turned it a lovely, shiny black. Then, I pressed it into service as a non-stick wonder. Some people complain about the "pebbly" texture of the pan, some even testifying that this is the reason food sticks ... wrong. Proper temperature and proper amounts of fats are the keys to cooking non-stick. The "pebbly" texture means nothing. Besides, with continued use, the "pebbly" texture will turn into a smooth-as-silk surface. All my Lodge has been used enough to reach this point (except, of course, this brand new piece.) There are a lot of great videos on Youtube that can teach you how to cook with and care for your cast iron, but I can sum it up in a jiffy. Always preheat your cast iron over medium / low heat first, until it lightly smokes. Lower the heat slightly. Add butter, oil or other fats that are room temperature or cold. Coat the bottom and sides. Add your food and watch it slide around. When finished, rinse with hot water; if you have fond in the pan, scrape with a nylon scraper and rinse away. Dry the cast iron on the stove top burner and then wipe down with a very light coating of oil. You're ready for the next use. (This coating will lightly smoke when it reaches proper temperature, indicating when to add your cooking fats.) Other than the initial wash-down out of the box, I personally do not use soap on my cast iron. Some people do. Avoid cooking with acidic foods and liquids like tomatoes or vinegars or you'll surely be re-seasoning your pan before you know it. Good luck, and good cooking. And remember the chef's maxim: "Hot pan, cold fat."

### ⭐⭐⭐⭐⭐ Cast iron is the best!
*by A***Y on July 29, 2022*

I have a few stainless steel and cast iron pans because I don’t use any nonstick coated pans at all. This size is great for heating up leftovers or side dishes. I have read so many negative reviews on cast-iron pans, especially while I was looking at the collector series of Lodge pans. I think a lot of people don’t realize that the seasoning and nonstick abilities don’t happen overnight it’s something you have to build up and work on, that’s why so many people pay a lot of money for old cast-iron pans that are perfectly seasoned, they’re like glass. I recently started to use this one and have had zero problems also I don’t think people are oiling them after they clean them WITHOUT soap. They sell great little stainless steel chain cleaning pads for cast-iron just run it under hot water and scrub it with that, stuff comes right off and then once you’ve dried it, which you have to do with cast-iron you have to dry it completely, (it’s metal you need to dry it completely off or it will rust), then you have to oil it also to prevent it from rusting, this is how cast-iron works. The more you use it, scrub and oil it, the better the non stick seasoning of the pan becomes. I’ve had really rough pans that took about a year of continuous use to achieve this level of nonstick. I think if more people would pay attention to how they’re caring for theirs they wouldn’t be leaving negative reviews because they don’t understand the cleaning and preservation process. I do have to say I was less than thrilled about how this came packaged just a cardboard over the actual pan part shoved in a packing envelope that wasn’t even padded so if peoples reviews that have been broken I can understand why, because there’s absolutely no care taken in packaging this for shipment. Amazon needs to do better in this aspect. Below are comparison photo of this pan vs one I’ve had a couple years and an antique one Notice the smooth appearance of the older ones…not to fear this one will be just as smooth by next year.

### ⭐⭐⭐⭐⭐ Now my favorite go-to pan!
*by C***G on June 17, 2014*

I've been married for almost six years now and have been doing the majority of cooking for about four years. I've owned a few cheap non-stick pans when we were super-poor, bought some decent non-stick pans when times were looking up, some stainless pans that were hand-me downs, and I've replaced them all with a couple Lodge cast iron pans. I managed to destroy a couple non-stick pans by overheating them or scratching them or looking at them funny. I had never used a cast-iron pan but after a little research I realized how nice they can be for not much money. Seriously, this pan cost half the price of some of the "better" pans I had bought. It comes pre-seasoned but I realize that it will take some work and time to get it really well seasoned and truly non stick. The fist couple uses I did nothing but cook bacon, caramelize onions or crisp up tortillas. Nothing too fancy just to get used to it and help break it in. Bacon wanted to stick initially but moving the strips around as I set in helped lubricate it and once the fat started to render out there as no problem with sticking whatsoever. After about 10 or so uses it's much more non-stick than it was and I'm sure it will just get better. What I wasn't prepared for though was how much heat retention this pan has. Once it gets hot it stays hot and for a long time. Food cooks faster because of that. I'm used to putting food in a hot pan and immediately losing a bunch of heat. This thing stays hot and cooks food FAST. I've had to adjust my cooking temperatures and times a little bit to re-adjust. Overall though, with a little bit of re-learning I wouldn't think about cooking with anything else now. I'll probably pick up a second one because it's so cheap and indestructible.

## Frequently Bought Together

- Lodge Cast Iron 10.25" Skillet with Rosie the Riveter Design
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Cast Iron Skillets 9 Inches+ w/ Keyhole Handle - Reusable Heat Protection Up to 500° - Red
- Lodge Seasoned Cast Iron Sugar Skull Skillet, 10.25 Inch

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-09-25*