Lodge 30.48 cm / 12 inch Pre-Seasoned Cast Iron Round Skillet/Frying Pan

I wanted a pan that was big enough and had a curved bottom edge to make it easier to put a slice underneath something like pancakes or omelettes, so decided on this one, which fits the bill perfectly. I also bought this cast iron pan, as I was tired of getting through non stick pans and more importantly, the health risks associated with the teflon coating and the toxicity/carcinogenic properties of those types of pans. I know this pan has been 'pre seasoned' but I still seasoned it myself several times, to make sure that it really was seasoned properly and that it was going to be non stick right from the beginning. These pans should never be put on a high heat, so I put it on a medium heat until the handle where it meets the main body of the pan was starting to get hot, then soaked a cotton cloth in flax seed oil (£6 for 250ml) and run it around the inside of the pan. It will smoke a bit! Then wipe the cloth around the rest of the skillet, inside and out, until the whole pan has been coated in the flax oil. I use flax oil, because it has a high smoking point and it also puts a polymer type coating on the pan when baked, which gives it the natural non stick properties. Once the pan has been coated, put it in the top of the pre heated oven at 180c (fan) 300F upside down, so any excess oil doesn't pool in it and bake for 1 hour, then leave to cool down for 2 hours with the door still closed. I did this four times, which I know may seem a bit excessive, but I tell you it's worth it. The reason I'm going through this whole method is to tell you I have just cooked pancakes in this skillet and there was not a bit that stuck. It is non stick!! As long as you heat the pan up on a medium heat befor adding a little coconut oil (high smoking point) then cook. Don't add oil to a cold pan! Let the pan cool down, when finished and clean with warm water, NOT SOAP, as this will take off the non stick seasoning! wipe out, then heat up, to dry and add a little flax oil or coconut oil wiped around the inside. Jobs a good 'un. I really couldn't believe how good this pan is, at such a great price and I was close to paying three times as much on a Le Creuset skillet. As long as it's seasoned properly and cleaned without soap, this skillet will remain non stick and last for the rest of my life and also my daughters who I'll pass it on to...

Most useful lodge pan, just love it the rounded bottom, great for omelette, brilliant for everything, a perfect pan for anyone that can cook, no sticking, easily clean, the more used the better it gets, passed the scramble eggs test just after it arrived, wouldn’t part with it, it had a different handle compared to the other lodge pans, slightly wider, might b a fraction to wide for my little hand, however it cooks so well I will live with the handle

Excellent cast iron pan. Cooks quality food. A must have in every home.

Heavy, good quality, performscwell. A worthwhile investment for the kitchen!

Not a bad pan for the price considering it's made in USA & not far east. One or two small inclusions that will probably fill in as time goes by but they are very small. A bit of time with a rough grit sanding pad then a reseason with flax oil will turn this into a good un that will outlive the next couple of generations of use so long as it's treated as a cast pan should be. No soap washing, low to medium heat cooking & not dropping into cold water when hot will ensure longevity.

I like cast iron pans and this one isn't bad, I have a couple of small gripes with it. 1. The handle is a little short, consequently awkward to hold and does tend to get very hot 2. not quite as deep as I like a cast iron pan to be. These are fairly expensive pans so not convinced.

Very difficult to build the protective layer on the pan. Despite washing it as recommended. Had it for few months now and still struggling, everything is sticking to it. May be because it is so rough to start with. Or may be I am doing it all wrong.

I totally understand that cast iron cookware will rust if not properly taken care of. However I shouldn't expect to see rust spots on a brand new skillet.

As mentioned, the item is very good but extremely heavy. The food does stick on the pan but easy to scrape it off. I would recommend people to purchase this product but to be noted, you need to oil the pan after wash so as to not get the rust taste later on the food while cooking.

Lodge Pro-logic 10" - This has been a great pan for me for years. I also own the 12-inch beast. Pro-logic sloped sides means an easy slide out of most everything. Yeah, they’re heavy but the thermal mass is worth it. I can sear a chop on both sides briefly, remove it from heat, slap on a lid, and let it coast to perfection with that residual heat. Fifteen minutes start to finish. I hear this “twelve hours for sous vide, reverse sear” nonsense and think…learn how to cook instead. LOL I’ve never once purposely “seasoned” this or any of my cast iron. I just use them all regularly with oil/fat and that happens over time. Yes, even with eggs (see video). Wash with or without soap and scrubbing as needed. Stop worrying. It’s cast iron which is (probably literally) bulletproof. Place on a warmed burner or in a low oven to dry completely = zero rust issues. I paid CDN$32 in 2018, currently listed at CDN$52 - still worth it. Fifty bucks for this once a lifetime or countless “disposable” non-stick pans. Choose wisely kitchen warriors.

I brought this pan in 2018. It is my most used pan. It is heavy. The weight is a good thing as the thicker bottom helps heat retention and prevents noticeable hotspots. For cheap George Foreman money just buy this it’s more versatile and easier to clean. It gets washed after cooking and put back on the burner for my next meal. Given the construction, I have very few doubts this pan will be with me for a very long time. I didn’t even realize I had owned this pan for 4 years when I decided to write this review. It gets used almost every day if not multiple times throughout the day. If I’m camping this bad boy comes along. I’ve included a list of meals that turned out well and how to make scrambled eggs in my review in hopes that someone new to cast iron would find this useful. This is downright an amazing sauté pan. You will not be disappointed. It has the wonderful benefits of being usable on gas, wood fire, and electric. I was really sad I didn’t see this on Lodge’s website so I’ll be buying another one just in case. I will never need another pan of this design. I make a one pan breakfast on this thing: ham, bacon, or sausage, eggs, and whole wheat toast or English muffin. Making scrambled eggs: Scrambled eggs are hard to do if you don’t know how to cook them in cast iron. They tend to stick. Preheat the pan on a low medium low heat. Spray the pain with a nonstick oil. Dump eggs in pan and DO NOT STIR until they’re mostly cooked there will be a thin layer of liquid on top when it’s time. Don’t over stir mix them a little so the remaining liquid covers the bottom of the pain let that cook until done. Rinse and repeat until desired texture is reached. If they’re sticking you have too much heat or stirred too much. Meals I have prepared in it: Bacon Eggs Sausage Steak Pork chops Chicken Pork tenderloin One pan pasta dishes Burrito/taco mixes Broiled and sautéed shrimp Gumbo One pan rice dishes Fried potatoes (hash browns and French fries) Sautéed veggies Roasted veggies Fried rice Stir fried meats and veggies Pancakes Toast Hamburgers Hot dogs

Pesa un montón, pero es de lo mejor que tengo en casa. Jugando con la intensidad de la Fuente de calor, puedes freír más lento, más rápido, marcar, tostar, etc etc