Lodge Seasoned Cast Iron Skillet 12 Inches - Quality Frying Pan for the Stove, Oven, Grill & Campfire - Includes Silicone Hot Handle Holder - Non-Toxic, Nonstick & Long-Lasting

First and foremost, the Lodge Cast Iron Skillet is made with exceptional quality. Lodge has been making cast iron cookware for over 120 years, and their expertise is evident in the durability and craftsmanship of this skillet. The 12-inch size is perfect for cooking a variety of dishes, from sautéing vegetables to searing steaks. One of the standout features of this skillet is the red silicone hot handle holder. This addition is a game changer when it comes to handling the skillet, as it provides a safe and comfortable grip, even when the skillet is hot. The silicone handle also adds a pop of color to the classic black cast iron, making it an attractive addition to any kitchen. Another benefit of cast iron cookware is its natural non-stick surface, which only gets better with use. With proper seasoning, this skillet becomes a reliable and versatile tool for cooking. It can even be used on the stovetop, oven, grill, or campfire, making it a great option for those who enjoy cooking outdoors. In terms of maintenance, the Lodge Cast Iron Skillet is easy to clean and care for. After use, simply wipe it down with a damp cloth or brush, dry it thoroughly, and apply a light layer of oil to maintain its non-stick surface. Overall, I highly recommend the Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch for anyone looking for a high-quality, versatile, and attractive cookware option. Its durability, functionality, and design make it a worthwhile investment for any home cook.

Excellent skillet that heats evenly and retains heat well. Very sturdy and works great for everyday cooking.

I bought this pan 12 years ago and it's even better now than it was then--that's the joy of cast iron. I have abused this thing, especially at the beginning when I was still learning how to use it (uneven seasoning, even some rust, etc!! All user error). This pan has survived all of that and after over a decade, it is a perfect deep, seasoned black. It is practically nonstick--can cook eggs and pancakes. It is heavy, but it is also a workhorse. I'll be passing this on to my grandkids (and my actual kids are still in elementary school!) ps - don't be afraid of soap. My pan looked the worst when I was following the old wives tale about avoiding soap. A drop of soap with a sponge, rinse, and dry over heat on the burner. Add a drop of oil while still hot to maintain seasoning and keep rust away. My pan is in great nonstick shape after a decade of this exact care regimen :)

UPDATE: 8/5/2017: This pan and I have been on a bit of a journey. Years ago, I relegated this skillet to storage because it was a bit overwhelming in my micro-kitchen with 'doll house'-size stove. Anyway, moved to a new place with normal kitchen and rediscovered the skillet hiding in the back of the pantry. I hadn't used it in about a year, and the cooking surface was completely covered with rust. I asked the skillet for forgiveness, and my penance was a good long while of sandpaper-ing that rust out. Once the rust was gone, I re-seasoned several times by wiping lightly with oil and baking in a 450 degree oven for about 30 minutes each cycle. Came out looking like new! But now came the test - how would she cook? I've picked up some more cooking wisdom over the years, and changed my pan frying skills a bit. This seems to do the trick: preheat on MEDIUM-LOW to LOW heat with a teaspoon of oil, and it's ready to cook just about anything. The skillet and I have finally come to an understanding, and the cooking surface is as slick as teflon. Even cheesy scrambled eggs slide right out. After each time I use it, I wipe it out with paper towel/scraper/salt, maybe give it gentle clean with barely soapy water on cooking surface (yes, I'm in that camp), and towel dry thoroughly. Then I put it back on burner over HIGH heat, and add another teaspoon of oil which I rub around the cooking surface with a wadded-up paper towel. I leave the heat on until the oil in the pan BARELY starts to smoke, then shut off the heat and give the pan one more wipe with the clean side of that wadded-up paper towel. Leaves the skillet looking show-room beautiful and ready for the next meal. Original Post: I was so excited to get my first cast iron pan! I've been trying to care for it exactly as the Lodge website (and most of these comments) suggests. The silicone handle is great - doesn't get too hot, and slides on and off easily. I've been cooking a lot of bacon in the pan to help with the seasoning, but sticking is still a bit of an issue (tried some hashbrowns the other day...didn't work so well). I've also noticed that the bottom doesn't quite heat evenly, even after "preheating" before placing food on the pan. I only use the pan on our largest burner, and it covers most of the pan bottom, but there is still a hot spot in the center third of the pan. I'll attribute the current issues to this being a new pan in need of more TLC before I make my final judgement. So far I do enjoy cooking on the pan and feel very homey using cast iron in the kitchen!

I have had Cast-iron Skillets for years and have always loved them. If you know the correct way to care for them, they are the best cookware! This skillet has met every expectation. The added bonus was the silicon grip. This is the first time that I had one of these come with my skillet. It really makes it so much easier to maneuver the hot handle with this attachment! I really love it! It is easily removed for the times that I transfer the skillet to the oven. I totally recommend this purchase!

This is a review for Lodge cast iron skillets in general, as I have both this and a smaller 10 inch skillet. Let's start off then. With my first pan, I was learning about using cast iron on the fly. I had no real experience cooking with or maintaining cast iron. However, after some quick internet research, things worked out fairly smoothly. I tested the factory "seasoning" of the pan by attempting to cook an egg with some corn oil as lubricant. It stuck quite a bit. However, I then stuck to cooking foods with lots of fat, such as bacon or roast pork bellies in the pan for a few weeks. I abstained from using dish detergent on it, sticking mainly with using a nylon spatula to scrape off any stuck-on bits along with a bit of hot water to help the process along. Now the cooking surface is extremely resilient to sticking. While the slickness is not quite at the point where eggs slide around, they do come off easily and don't stick to the pan. Same with pancakes. Even stray bits of pancake batter that land on unoiled areas of the pan while cooking come off easily with a simple nudge of the spatula. The pan retains heat well, as cast iron should, and is great for use on both the stove top and oven. While reading people's routines for maintaining their cast iron may seem unduly difficult in comparison to more modern cookware, in practice it's really quite simple. For the 12" skillet, I seasoned it after my mother had issues with it due to her inexperience with cast iron. Using leftover bacon fat, I spread a very thin layer over the entire surface the skillet with my fingers. The texture of the pan gives the continual rubbing in of seasoning fat a strangely pleasant sensation. I then wiped out any extra fat using a paper towel, aiming to get the thinnest layer I could achieve. I placed the skillet in a 500 degree oven for 1 hour, and then allowed to cool inside the oven, before repeating the process 2 more times for a total of 3 layers. After that process, I attempted to cook a few eggs over easy to see how the newly seasoned pan performed. While not perfect, for the most part the eggs didn't stick. A little more pork belly and this pan should be slick in no time. The main issue with the pans generally stems from people's inexperience with the pans, how to handle them, and how to maintain them. Also, these pans are pretty heavy. They can be quite unwieldy to handle for those who don't have a lot of strength. I've heard the antique cast-iron cookware from makers like Wagner and Griswold were comparatively lighter than any modern examples. Despite any negatives, these cast-iron workhorses are most constantly used pieces of cookware in my kitchen. What people say is true. Take care of your cast iron, and it'll take care of you.

This is an awesome pan came pre-seasoned, love the mitt for handle. Can't wait to use

Update 1 Month Later: Still don't have it Non-Stick but have learned how to easily clean it. I bought a pair of Silicon Gloves and after I'm done cooking I heat the pan on high flame. Then I pour a glass of cold water on it. All the gunk comes off. I lightly scour with a Metal Scouring Pad "No Soap" dump it, rinse. Then I heat it again until the water bubbles off and take a napkin and coat it with Lard. Sounds complicated but it's super easy and beats normal scouring of a pan by tons. Even Eggs come off easy. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ It's a Pan. But actually a superior Pan. Fascinating all the different opinions on the best way to use and the best way to Clean Season etc... Don't buy this pan expecting it to be non-stick right off the bat. You are going to have to season it first. I'm in the process and I look forward to checking back in a wek to a month and saying that it's non-stick. Reason I bought this is that I'm tired of looking at scratched and ugly teflon pans. Recently I noticed something in my kitchen. 5 years ago I bought a Cast Iron Tortilla Heater. Basically a small Flat Cast Circular Iron Pan without edges. Right now it is the only Pan in my whole kitchen that looks decent. Then I thought why not get the rest of my pans in Cast Iron. I did research and found that with proper seasoning Cast Iron will become Non-stick and last for years. Then I checked on Amazon and the prices didn't seem too high for this cookware and the ratings are very high by those who know how to use it. One thing interesting about this pan is that at the same time that I bought this one I bought the 10" Cook Pan or Omlette pan. This one had a finer finish, the other one was rougher. I started out by coating it with Rapeseed and cooking in oven at 450" until it smoked awhile, but later found out that it should have been 350" for 45 minutes according to a different theory. Then I cooked up a pound of Bacon. Then scoured away some of the residue with a non soaped scouring pad, After Which made scramble for 10 people with the grease and Pace Picante. Yes a little egg stuck but not severely, My cleaning method is to scour with water, then pour out water and scour with oil and salt. Drying and coating with oil at the end. I'll check back in a month and hopefully I'll report that it's become a non-stick surface. Anyway if you are looking for a pan versatile enough to cook a Huge Egg Scramble for 10 people or a Steak, Smothered with Onions for 1 then this is a great addition to your cooking arsenal. I was very impressed that this is the first cookware that I've used which is 100% evenly cooking my food.

Este tipo de sartenes tiene mas de 100 años de historia, es impresionante que tanto su uso como el proceso de fabricacion no ha cambiado mucho. El usar uno de estos sartenes puede ser retador, sobretodo por su preparacion o curacion, asi como el estricto cuidado que debes tener para garantizar un optimo funcionamiento, asi como su durabilidad. Existen muchos videos sobre diferentes tecnicas empleadas para su curacion, pero aqui como en muchos otros casos, lo mas simple es lo mejor. Comparto lo que me ha resultado para su curacion, y poder explotar al maximo la versatilidad del sarten, asi como el generar una capa antiadherente natural. 1. Limar con una lija de agua de grano fino todo el sarten, por adentro, afuera, orillas, y mango. Con este procedimiento se asegura uno de retirar todo el precurado con el que viene, que hace que se sienta rugosa la superficie, y que aun precalentandolo, los alimentos se termina pegando y resulta en una experiencia frustrante. 2. Enjuagar con agua fria y con un poco de jabon usando una esponja para quitar todo el polvo, es ideal que la apriencia del sarten sea suave al tacto, pulida y lo mas lisa posible. 3. El sarten se debe colocar sobre la hornilla a temperatura media para asegurarnos toda el agua y humedad desaparezcan. Siendo de acero fundido, el agua y la humedad son sus peores enemigos. 4. Agregar poco menos de una cucharadita de aceite de oliva, canola o linaza. Estos aceites recubren , protegen y no se echan a perder con el tiempo, garantizando la superficie antiadherente, asi como evitan transferir olores o sabores a los alimentos. Frotar el aceite con un trapo por todas las usperficies del sarten, y con otro trapo retirasr el exceso. Una vez completado este paso, y teniendo precalentado el horno a 200 grados se debe colocar el sarten siempre boca abajo por 30 minutos, dejando el aceite se consuma de forma ntaural. Al terminar el tiempo, retirar el sarten con mucho cuidado, y de nueva cuenta agregar aceite siguiendo la descripcion anterior. Esto debe hacerse al menos unas 3 veces cuando el sarten es nuevo, despues solo sera necesario 1 vez segun el uso que se de. 5. Dejar el sarten enfriar y revisar al tacto la superficie, debera sentirse lisa, con un aspecto templado y ennegrecido. Esto es normal. Como cuidados basicos, una vez terminado de cocinar en el, nunca pasar al agua fria, pues puede sufrir daños por los cambios de temperatura, lo ideal es solo enjuagar con agua caliente, una esponja suave y secarelo sobre la hornilla. Aplicar un poco de aceite, quitar excesos, y calentar por completo en la hornilla. Siguiendo este proceso, tu sarten durara por muchos años, ofrecinedote sabores unicos, y una versatilidad de usos. Muy recomendable!

A minha frigideira Lodge🍳 chegou antes do prazo, perfeita, ainda não usei porém a qualidade é indiscutível 👍

I'm very pleased with this skillet. It is exactly what I expected. When maintained according to the instructions it is nearly non-stick. It does require a bit more effort to clean than a Teflon pan since it should be washed, dried and oiled after each use. Still, because of the expected longevity of this type of skillet it's worth the effort. The only negative factor is that the pan is quite heavy. That's both a good and bad thing. It's good for holding heat but it's too heavy to easily carry with one hand.

Pfanne ist sehr gut, aber auch schwer.

The Lodge 12-inch cast iron pan is excellent quality and built to last. It’s heavy, which is expected from cast iron, and holds heat really well for cooking. Just keep in mind that it’s normal for cast iron pans to rust if not cared for properly. To prevent that, make sure to dry it thoroughly after washing, wiping it isn’t always enough. The best way is to place it on the stove for a few minutes to ensure it’s completely dry before storing