---
product_id: 578373
title: "LCS3 Cast Iron Chef Skillet, 10-Inch"
brand: "lodge"
price: "€ 110.83"
currency: EUR
in_stock: true
reviews_count: 8
category: "Lodge"
url: https://www.desertcart.nl/products/578373-lcs3-cast-iron-chef-skillet-10-inch
store_origin: NL
region: Netherlands
---

# 10-inch versatile cooking surface Unrivaled heat retention Durable cast iron, lifetime use LCS3 Cast Iron Chef Skillet, 10-Inch

**Brand:** lodge
**Price:** € 110.83
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with the skillet that lasts generations!

## Quick Answers

- **What is this?** LCS3 Cast Iron Chef Skillet, 10-Inch by lodge
- **How much does it cost?** € 110.83 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/578373-lcs3-cast-iron-chef-skillet-10-inch)

## 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

- • **Master Every Cooking Surface:** Seamlessly compatible with gas, electric, induction, ovens, grills, and campfires for ultimate culinary freedom.
- • **Precision-Crafted Durability:** Made in the USA with exacting mold standards ensuring consistent thickness and lifetime resilience.
- • **Timeless Investment in Flavor:** Cast iron’s superior heat retention guarantees even cooking and flavor development that outperforms expensive stainless steel pans.
- • **Pre-Seasoned & Ready to Impress:** Arrives with a natural non-stick finish that improves with every use—perfect for gourmet omelets or crispy seared chicken.
- • **Ergonomic Design for Effortless Handling:** Sloped sides and a teardrop handle with assist grip make flipping and lifting a breeze, even when fully loaded.

## Overview

The Lodge LCS3 10-inch Cast Iron Chef Skillet is a pre-seasoned, USA-made powerhouse designed for professional-grade cooking versatility. Compatible with all stovetops, ovens, grills, and campfires, it offers exceptional heat retention and durability. Its ergonomic teardrop handle and sloped sides optimize cooking and handling, making it a must-have for millennials who value quality, longevity, and culinary creativity.

## Description

Product Description The Lodge Cast Iron Chef Skillet is designed for the gourmet, with sloped sides and a traditional teardrop handle. Great for making omelets or cornbread. Utilize multiple cooking techniques - sauteing, frying, stir-frying, searing and baking on the stovetop, in the oven, and over fires for endless recipes. 10-inch diameter. Hand wash only. From the Manufacturer Lodge's 10-inch cast-iron chef's skillet features an assist handle that helps the user lift the pan from the stove. Like all Lodge cast-iron cookware, this skillet outcooks even the most expensive stainless or aluminum cookware because of its unrivaled heat retention, versatility, value, and durability. The even heating of cast iron is perfect for golden, tender, perfectly pan-fried chicken, or for the slow simmering of roasts, stews, and soups. Lodge's pieces adhere to the company's strict standards. Each precision mold produces the correct wall thickness for the item in question, producing the finest, most consistent cast-iron cookware on the market. This skillet is 2 inches deep and weighs approximately 6 pounds.

Review: Cast Iron Classic- worth every penny, will still be in 100 years - Solid, high quality cast iron pan. Being that cast iron pans can last more than a lifetime (literally! I have a Sidney Wagnerware pan from the 1920s that I also use often & I'm a 31 year old male). When I was shopping for a new cast iron I wanted something special. That's why I chose the Rosie the riveter 2020 design. Not only does it signify something very important, but (hopefully) in 100 years when a future family member is cooking with this pan, it will be very easy to tell just how long ago this pan was made. Now on to the pan itself. This is a classic lodge product, high quality, attention to detail and one of the few cast iron cookware that are not made horribly in china, or cost an arm and a leg from Europe. Finishing is smooth for todays cast iron, although not as smooth as the stuff from yesteryear. I gave 2 stars for heat distribution and 3 for "easy to clean" only because this is cast iron- cast iron does not distribute heat, it holds heat, choosing the right sized heating element is a must for even heat distribution with cast iron. Cleanup is easy, but ONLY if you know how to care for cast iron (and it is well seasoned). Mostly I just wipe mine out after use, using the lodge plastic scraper for more stubborn residue (such as scrambled eggs- fried eggs require just a wipe with a paper towel). Properly seasoned cast iron is incredibly non stick. If you are new to cast iron, don't be discouraged, but do keep your mind open to learn. Once you get to know cast iron, you will NEVER go back to horrible non stick pans. I LOVE my cast iron and won't touch a nasty aluminum pan ever again (most Teflon, etc pans are cheap aluminum pans coated with a non stick coating, even those "blue diamond" or ceramic pans!) One more thing, I highly recommend adding a few additional coats of seasoning once you receive the pan- my go to is flax seed oil (I use the 365 brand from Whole Foods). Wipe the pan down liberally with the oil, then wipe the residue with a paper towel. Bake upside down @ 500f / 260c for 1 hour so the oil smokes and hardens. Let the pan cool & repeat (or if you use heat proof mits you can take it out and do it while its hot and go straight back in the hot oven)
Review: Great if you put the effort in! If you want ease of use, go teflon. - Lodge cast iron is great, and I would highly recommend it for anyone shopping for cookware. That said, it requires some work to keep it working at the highest level. Lodge's cast iron is great at holding heat, and has good heat distribution. It is also one of the few pans that I feel comfortable using on any heat source: from gas, to induction, to a cast iron stove, or even a camp fire. If you remember the cast iron pans from your parents days, though, this is not the same. Old cast iron was machined smooth, so maintaining the glossy, non-stick surface was easier. The new (past 20+ years) Lodge stuff comes fresh out of the casting with bumps on the cooking surface. These bumps require use to smooth out, although a solid seasoning will make a huge difference too. Lodge advertises these as coming pre-seasoned, and they aren't wrong, but it isn't a strong seasoning like one that builds up over time. You can speed up the seasoning process at home though, using flaxseed oil and your oven or barbecue. If you have a gas barbecue and infrared thermometer I'd highly recommend that route, as a proper seasoning gets really smokey, and the smoke will fill up your kitchen if you don't have outdoor venting for your oven. The best material I have found for seasoning is flaxseed oil. It is available in large quantities for a good price on desertcart, Nature's Way Flax Oil Super Lignan, 24 Ounce . The trick is to wet a cloth or paper towel with flaxseed oil, and then rub it over the pan to create a thin, glossy coating. After you have a thin (doesn't run) glossy coating, toss the pan in the oven or barbecue and let it heat up to about 500f, leave it for an hour, then let it cool for two hours. Repeat this process 3-6 times depending on what thickness of coating you want, and you will have a cast iron pan that is as slippery as teflon. This process is expected to smoke a lot. For day to day maintenance, never ever soak your cast iron, and don't dishwasher it. Use a green kitchen scrub pad if required and a light rubbing. You don't want to wear off that seasoning you worked so hard to put on! Before you put your cast iron away, I would recommend heating it pretty warm to evaporate off any water left from cleaning so it won't rust. Many people recommend putting a light coating of oil on it before you put it away, but personally I do not do that. Once you have your well seasoned pan, you'll love cast iron and likely never go back to teflon for daily tasks! Grilled cheese on a cast iron frying pan is something else!

## Features

- Seasoned and ready to use
- Use on all cooking surfaces, grills, campfires and oven safe
- Sloped sides with tear-drop handle
- 10-inch diameter
- Made in U.S.A

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00008GKDJ |
| Additional Features | Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible |
| Best Sellers Rank | #215,150 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #1,270 in Skillets |
| Brand | Lodge |
| Brand Name | Lodge |
| Capacity | 1 Pounds |
| Color | Black |
| Compatible Devices | Gas |
| Customer Reviews | 4.7 out of 5 stars 2,903 Reviews |
| Global Trade Identification Number | 00075536330006 |
| Handle Material | Cast Iron |
| Has Nonstick Coating | Yes |
| Included Components | skillet |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Cast Iron Chef's Skillet, Pre-Seasoned, 10-inch |
| Item Weight | 4.45 Pounds |
| Manufacturer | LODGE |
| Manufacturer Warranty Description | Lifetime |
| Material | Cast Iron |
| Material Type | Cast Iron |
| Model Name | Lodge LCS3 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Sautéing, stir-frying, searing, pan-frying, roasting, slow simmering |
| Special Feature | Electric Stovetop Compatible , Gas Stovetop Compatible, Induction Stovetop Compatible |
| Specific Uses For Product | home cooking, dinner for two, sautéing, stir-frying, searing, pan-frying, roasting, and slow simmering |
| UPC | 075536353135 077344759819 778295136079 013389094669 787461520406 885486351668 029441070953 801873439412 697046419769 722208798267 075536330006 075536260006 712069230860 712069230884 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Lodge
- **Capacity:** 1 Pounds
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible

## Images

![LCS3 Cast Iron Chef Skillet, 10-Inch - Image 1](https://m.media-amazon.com/images/I/71NwXbY+6nL.jpg)

## Questions & Answers

**Q: what is the difference between this lodge pan LCS3 @ $25 and the lodge LK8S3 pan which is $15?  Both are ten 1/2 inch pans look the same.**
A: the LK8S3 is 12" diameter, has more a sharper "corner" where where the sides join the bottom, has more vertical sides, and is 2" deep. the LCS3 is 10" diameter, has sides that are angled outwards more, the sides join the bottom in more of a curve, and is 1.75" deep. basically, it much easier to slide an omelet (or anything else, I suppose) sideways out of the LCS3 without breaking.

**Q: Most 1-Star reviews complain about a rough surface on the inside of the skillet, is this a common occurrence?**
A: Yup. It's common to every pan, pot and oven made by Lodge. They don't machine the cooking surfaces as they did in days of yore, and it makes no difference, at least to me, and I have both. I made omelets with mine using a little olive oil and butter the day I got it and it worked fine from the get go. I would recommend wiping it down with a thin coat of Crisco when you take delivery, popping it in a 350 dg. oven for an hour, and letting it cool in the oven. Be sure the pan is upside down when you do this. This adds another coat of seasoning. To clean it, I pour hot water in it and let it sit while I'm eating. I then toss out the water, scrub with a nylon scrubbie if necessary, dry, heat the pan on the stove and wipe down with oil. Go here:https://www.youtube.com/watch?v=gCePEY9x9H0

**Q: I've read where some use this for pizza at 500*-550*. Can this be done without damage?**
A: I make a fabulous pan pizza in my 10.25 lodge and the temp is 550. 550 is no problem for cast iron.

**Q: Is the 10" measurement at the top of the skillet or the cooking area on the bottom?**
A: 10" at the top.  The cooking area on the bottom is only 7 1/2".

## Customer Reviews

### ⭐⭐⭐⭐⭐ Cast Iron Classic- worth every penny, will still be in 100 years
*by M***. on April 17, 2022*

Solid, high quality cast iron pan. Being that cast iron pans can last more than a lifetime (literally! I have a Sidney Wagnerware pan from the 1920s that I also use often & I'm a 31 year old male). When I was shopping for a new cast iron I wanted something special. That's why I chose the Rosie the riveter 2020 design. Not only does it signify something very important, but (hopefully) in 100 years when a future family member is cooking with this pan, it will be very easy to tell just how long ago this pan was made. Now on to the pan itself. This is a classic lodge product, high quality, attention to detail and one of the few cast iron cookware that are not made horribly in china, or cost an arm and a leg from Europe. Finishing is smooth for todays cast iron, although not as smooth as the stuff from yesteryear. I gave 2 stars for heat distribution and 3 for "easy to clean" only because this is cast iron- cast iron does not distribute heat, it holds heat, choosing the right sized heating element is a must for even heat distribution with cast iron. Cleanup is easy, but ONLY if you know how to care for cast iron (and it is well seasoned). Mostly I just wipe mine out after use, using the lodge plastic scraper for more stubborn residue (such as scrambled eggs- fried eggs require just a wipe with a paper towel). Properly seasoned cast iron is incredibly non stick. If you are new to cast iron, don't be discouraged, but do keep your mind open to learn. Once you get to know cast iron, you will NEVER go back to horrible non stick pans. I LOVE my cast iron and won't touch a nasty aluminum pan ever again (most Teflon, etc pans are cheap aluminum pans coated with a non stick coating, even those "blue diamond" or ceramic pans!) One more thing, I highly recommend adding a few additional coats of seasoning once you receive the pan- my go to is flax seed oil (I use the 365 brand from Whole Foods). Wipe the pan down liberally with the oil, then wipe the residue with a paper towel. Bake upside down @ 500f / 260c for 1 hour so the oil smokes and hardens. Let the pan cool & repeat (or if you use heat proof mits you can take it out and do it while its hot and go straight back in the hot oven)

### ⭐⭐⭐⭐⭐ Great if you put the effort in! If you want ease of use, go teflon.
*by B***S on July 8, 2016*

Lodge cast iron is great, and I would highly recommend it for anyone shopping for cookware. That said, it requires some work to keep it working at the highest level. Lodge's cast iron is great at holding heat, and has good heat distribution. It is also one of the few pans that I feel comfortable using on any heat source: from gas, to induction, to a cast iron stove, or even a camp fire. If you remember the cast iron pans from your parents days, though, this is not the same. Old cast iron was machined smooth, so maintaining the glossy, non-stick surface was easier. The new (past 20+ years) Lodge stuff comes fresh out of the casting with bumps on the cooking surface. These bumps require use to smooth out, although a solid seasoning will make a huge difference too. Lodge advertises these as coming pre-seasoned, and they aren't wrong, but it isn't a strong seasoning like one that builds up over time. You can speed up the seasoning process at home though, using flaxseed oil and your oven or barbecue. If you have a gas barbecue and infrared thermometer I'd highly recommend that route, as a proper seasoning gets really smokey, and the smoke will fill up your kitchen if you don't have outdoor venting for your oven. The best material I have found for seasoning is flaxseed oil. It is available in large quantities for a good price on Amazon, Nature's Way Flax Oil Super Lignan, 24 Ounce . The trick is to wet a cloth or paper towel with flaxseed oil, and then rub it over the pan to create a thin, glossy coating. After you have a thin (doesn't run) glossy coating, toss the pan in the oven or barbecue and let it heat up to about 500f, leave it for an hour, then let it cool for two hours. Repeat this process 3-6 times depending on what thickness of coating you want, and you will have a cast iron pan that is as slippery as teflon. This process is expected to smoke a lot. For day to day maintenance, never ever soak your cast iron, and don't dishwasher it. Use a green kitchen scrub pad if required and a light rubbing. You don't want to wear off that seasoning you worked so hard to put on! Before you put your cast iron away, I would recommend heating it pretty warm to evaporate off any water left from cleaning so it won't rust. Many people recommend putting a light coating of oil on it before you put it away, but personally I do not do that. Once you have your well seasoned pan, you'll love cast iron and likely never go back to teflon for daily tasks! Grilled cheese on a cast iron frying pan is something else!

### ⭐⭐⭐⭐⭐ 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 10 Inch Cast Iron Chef Skillet. Pre-Seasoned Cast Iron Pan with Sloped Edges for Sautes and Stir Fry.
- 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 SCRAPERPK Durable Pan Scrapers, Red and Black, 2-Pack

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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-02-10*