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

Typical Lodge quality: this is almost a piece of art. Pre-seasoned, all it needs is a hot rinse and a wipe with oil before first use. Pan and handle are a single casting, so no rivets or machine screws to work loose. It takes a little longer to reach temperature than steel or aluminium, and the handle can get uncomfortably hot -- although you quickly learn to anticipate that. Works well with any heat source (apart from microwave, obviously) and I like that it's at home in a charcoal barbecue. Cleaning is a breeze -- just a hot rinse, maybe a short soak, dry and wipe with cooking oil. In just over a week it has built up a nice patina of super-non-stickiness. Nice. Just be sure to avoid using metal utensils, aggressive scourers, or any detergent.

Love it! This pan is just right for an omelette and for when you're cooking small quantities. I have a number of lodge cast iron skillets and will continue to purchase more, They make a big difference to cooking and I shall replace my conventional non stick and other pans for the cast iron range. I've had no problems with food sticking and have found them easy to clean and maintain. Cant wait to get my next one.

These are great pans, please ignore the low ratings as these have been given by people wno don't know how to treat cast iron. To get the best out of it when you first get it give it a good scrub in hot soapy water the factory seasoning is OK but not great so we will see to that next (this should be the only time you use soap). Next dry it and coat the whole thing in a thin layer of either vegetable shorting or rapeseed oil then cook it in the oven upside down for at least a hour, repeat as many times as you like the more you do the better the non stick of the coating. (Any more than 5 times is probably overkill) After use while it's still warm for light soiling just wipe it out with a paper towel, medium soiling add a bit of salt and scrub it with a paper towel make sure to remove all salt. Heavey soiling under hot water use a plastic scraper or chain mail scrubber. Then dry and heat the pan and coat with a thin layer all over then heat till it smokes and that's it let it cool and put it away.

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.

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...

I find it as good as my equivalent size le Creuset skillet; this pan is possibly more non-stick for delicate foods. This is a very small, deep pan - it cooks even delicate foods like eggs/ omelette beautifully without sticking as long as the pan is hot before adding eggs (same principle for fish). I like cast iron as it can compensate for my gas hob that doesn't heat well. The pre-seasoning is good; the handle gets very hot so you definitely need good oven mitts or a silicone handle cover. Care is minimal (quick wash and dry or rub with cloth) but essential to do immediately after use or the pan may rust (and never soak, or leave wet or on a wet surface or you'll have rust stains everywhere!). Having said that, even bad rust in a cast iron pan is relatively easy to remedy with vinegar and steel wool (lots of youtube clips!). It's useful to season cast iron every now and again (a couple of times a year), which is a very simple task: clean well (with steel wool or an abrasive if necessary), rub inside and out with grapeseed/soy/sunflower oil, bake for half an hour at 225 C/450F, turn off oven and leave to cool. Rub off any excess oil and store in a dry place. Successive seasonings (3-4 over a few days) certainly improve non-stick properties in cast iron cookware, but I find that they generally aren't necessary with this brand.

Adoro questa misura perché è decisamente più maneggevole anche se magari a volte bisogna cucinare un po’ alla volta. L’altra che ho è da 28 cm e per alzarla in giro mi servono entrambe le mani XD in ogni caso, arriva già pronta, fatela scaldare bene con una fiamma bassa all’inizio, aggiungete comunque una goccia di olio. Più la usate e più antiaderente diventa. Per lavarla aspettate che si raffreddi, usate acqua calda e una spugna ruvida o la cotta di maglia apposta per queste padelle, una goccia (e sottolineo GOCCIA) di detersivo, sciacquare bene e asciugare subito con carta da cucina. Rimettetela sul fuoco basso e ungetela con olio di arachidi o girasole (no oliva perché irrancidisce) sia dentro che fuori e aspettate che l’olio fumi. Spegnete e lasciatela raffreddare prima di riporla via. Sembra lungo, ma una volta che si prende l’abitudine è facile e rapido. Vi ripagherà con cotture ottime, le uova al tegamino vengono stupende, la carne fa la crosticina fuori e resta morbida dentro perché il calore la sigilla subito ❤️

Du très haut qualité. Attention l'assaisonnement aide contre le rouille mais c'est fait de la fonte non émaillée quand même.

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

実はとっても重いのですが、焼き上がりの食材は美味しく頂けます。キャンプで使用している訳ではなく、自宅で日常的に使用しています。簡単で美味しい。蓋をすると蒸し焼きの様になり、さらに美味しくなる。油跳ねの心配にも蓋があった方が安心です。

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.