Customer Reviews for Lodge 10.25 in. Cast Iron Skillet in Black with Pour Spout

I waa quite pleased at how quickly tye product arrived and how it looked after unpacking. The weight was what I'd expected from cast iron, my biggest disappointment occurred when I was deglazing the skillet after cooking chicken breast. After pouring the sauce into a bowl after dinner to clean up, and washing and drying immediately, the was a scratch and rust, I only use wood or silicone utensils. And I thought the only inferior products where produced in China.

That is what happens after first cook and wash!!!!

This cast iron skillet is good for making beef burgers.

That's all we cook with is Cast Iron but, Unfortunately our pans our warn and need a real good cleaning before we put them on our new glass top stove from Home Depot.

I usually go car camping with a group of people and was using a 12” pan. I spent a long time cooking bacon every morning. This pan allowed me to cook around 3 lbs of bacon in one sitting. It fit perfectly on my tripod as well.

17 in. Lodge Cast Iron Skillet. I am happy with this purchase. It is a good price on a good product. Would buy again and recommend.

Skillets are something I have become more familiar with the past year or so. I purchased this as my first cast iron skillet and I have been very pleased with it. I will admit after purchasing, I was intimidated by it for a long time and I didn’t even attempt to use it. After I read a few instructions online, I went for it. I started off by washing it with soap and water and thoroughly drying it. After that I seasoned it with Flax oil (recommended on some article off google) and placed it in the oven for an hour at a low heat. Once I prepped it, I used it for the first time the next day by searing salmon. To my surprise, the iron skillet lived up to it’s reputation of being a good quality pan that heats up and cooks food properly and evenly. Since it’s cast iron, it is a heavy skillet and once you add food to it, you need to make sure you have a good grip on the pan when needed. I bought a cute handle muff protector because I made the mistake by grabbing the handle and burning my hand. I do appreciate the skillet has a long handle and a short one so you can feel secure when carrying it. The 12” is large enough to fit a couple steaks or pieces of salmon. It is definitely large enough for my needs. It if it was any larger I think it would be too difficult for me to handle. I almost am thinking of getting a smaller one to bake cookie skillets in. Altogether the quality of the Lodge Iron skillet is amazing and I know it will last decades. A note of advice, don’t get discouraged with the pan! It does require some extra attention and steps in the beginning but the more you use it, the more the oils create a non-stick effect that will last years. Youtube is a great reference for initial “seasoning” steps. This pan will change your life!

This massive cast-iron skillet from Lodge will feed quite a large group on your next camp out. It's no understatement to say it's absolutely gargantuan, measuring a whopping 17 inches in diameter. Being so large, if you don't have a large flame, your cooking surface could potentially vary in temperature quite a bit. However, being solid iron, you can just throw it onto your campfire. But be warned: it's heavy! Overall, does exactly what it's supposed to and is pretty easy to clean. A great addition for those seeking to cook meals on a camp out.

(Written by my wife) I'm very pleased with this skillet. I've been wanting to buy one for a while and was actually eyeing the larger cast iron skillets thinking bigger is better, but I'm really happy with the 12 inch. First of all, this skillet is really solid and heavy and anything much bigger would be a lot to maneuver, especially for cleaning. That being said, it has two places to grip the pan (with potholders or gloves!) which is important for holding this heavy of a pan. A lot of the skillets I researched only have one long handle and you have to hold it from underneath which I don't like. I'm not cooking for a lot of people so the skillet is an ideal size for a few good sized pieces of fish or meat. I've grilled fajita veggies on it and made nachos a couple of times in a very hot oven and I'm pleased with the results. I'm waiting for a rainy day when I don't feel like grilling to broil salmon indoors. I was a little nervous that it would be high maintenance to season the pan but it's just a matter of rubbing in some vegetable oil after cleaning and drying. Takes under a minute. So easy!

The finish and casting of this skillet is very good, as is all the other Lodge cast iron I have. There are no voids or other imperfections in the casting, the walls of the skillet are thick and heavy. The sides are high enough that when deep frying there is no grease splashing out if a little care is taken when turning the food. The seasoning was pretty good, I did run it through another 2 seasoning sessions before it became slick and non stick. As with all quality cast iron cookware, wash this using only water and a soft scraper or scrubber, and the finish will continue to smooth and become even more non stick. And unlike some pricey non stick aluminum skillets, with care this skillet will be non stick 100 years from now.

This is a good quality cast iron griddle from the people who know cast iron. Made in USA, good all around griddle. Shown with pics using it for pancakes which would take forever making them one at a time. Did use it for butter pan fried steaks which worked great just without the grill marks of a grill pan. Very shallow which makes it uses limited but much easier to move than my full cast iron 12" skillet. Clean with stiff brush and water, dry, oil before putting away and it will last a lifetime. Love the way this cast iron infuses great flavor!

Lodge's American-made, 8" cast iron skillet provides about 6.5" (diameter) of cooking surface. It's great for cooking 2 eggs at the same time or for a small frittata. The skillet is already seasoned and can go directly from the range to the oven. It has handy edge spouts to pour off fat/grease too. It's heavy duty and I expect it to last a long time with proper care -- that means washing with soap and water, drying immediately with a towel, and rubbing lightly with cooking oil to avoid rust. It's been a while since I used a cast iron skillet, so the first time I used it, I forgot to use a pot holder. Ouch, but my duh! Now I keep a heat-resistant rubber cylinder around the handle.

Have you ever tried to sear and cook a steak in that expensive piece of cookware that you got off your wedding registry and failed miserably? That's because you've been doing it all wrong. I have used them at work and finally decided to get one for my house. The cast iron not only heats super hot but evenly to get that perfect even sear and even cooking. It also holds the heat forever. With proper care, no soap or steel wool, this skillet will last you a lifetime.

I'm a meat and potato guy, so I always use a cast iron to cook at home or while camping. This pan here is large and made extremely heavy duty. All I did was seasoned it with some oil and placed it in the oven for about and hour at 325 degrees. Once it was ready, I made a roast in it, then a few steaks the day after. Everything cooked very even, and the pan held up very well on high heat. You can defiantly feel that its made with quality, so I am sure this will be used in my kitchen for many years to come. P.S. this put a great crush on my steaks.

This is the type of pan to last a life time if properly cared for. Cast Iron is the best for searing steaks! It is large enough to cook 3 large steaks at once or 4 smaller steaks. Since it has deep sides, it is also ideal for frying chicken or making a deep dish pizza. Since it is a large sized skillet, it is also extremely heavy. Really, really heavy. That is definitely the only downside to everyday use. It requires two hands to lift. This can become tiresome taking it in and out of the oven.

I have to say tat I'm certainly no gourmet chef, and my wife isn't either (yes, she would say that too). For a while now we wanted to experiment with a cast iron skillet, as many people claim that certain dishes can only be made in a cast iron skillet. We have tried a few things so far and figured out that the skillet needs to be pre-heated in the oven, otherwise it takes forever to get hot. We'll be taking it on camping trips to cook over open fire too, which regular pans and pots don't like much.

Love the skillet. To say that this skillet is heavy duty, would be an understatement. The skillet is a great size for cooking steaks. The 12 inch can easily fit two large steaks in the pan. The additional handle is a plus because the skillet is so heavy. My only advice is to follow the care instructions on how to care/treat cast iron skillets. Overall, I couldn't be happier with this versatile skillet for home and outdoor use.

My new Lodge cast iron skillets are the bomb. They are big and heavy, just like I wanted. I was a bit concerned, at first, as to whether I should use them on my glass top stove. I did a lot of research and the comments were about 1/2 and 1/2 on the subject. So what I decided was that I would use them on the glass top and just be very careful not to slide them around too much or drop them on it. Another concern I had was seasoning the pans properly. Once again, research, research, research. My conclusion on that subject was...these pans are tough. There are a number of ways to season your pans properly, but it would be pretty hard to do it wrong. The thing you want to do is to get several polymerized layers of oil on to the pan using high heat. Seasoning it the first time gets it started, to keep food from sticking, and keep it from rusting. After that, it gets additional layer each time you cook with it. You should use soap to thoroughly clean it before you season it the first time. Then, you can use soap anytime after that, knowing that the soap will remove some of the layers of seasoning that you are trying to build up. That's where the "never use soap on cast iron" myth came from. These are good-looking pans and I'm excited that they will be around for a long time. I have one that my dad got from his mother. It is nearly 100 years old and still in excellent condition.

I feed a family of 8 and this Lodge pan is perfect for large meals.This pan is the original non stick and gives a crispy texture that you just cant get with other pans.It is well cast and is huge.Lodge pre seasons the pan to get you started and includes instructions on how to clean and maintain the pan.This pan will last forever if maintained properly.Lodge has been making cast iron pans for over 100 years and you cant beat the quality.If you have never used cast iron you need to try it,you wont regret it.This pan is well cast and ready for use.It takes a little longer than a regular pan to heat up but once hot holds its heat well.You cant go wrong with this pan and will enjoy it for years to come.

You can spend a fortune on designer cookware and the food still sticks and doesn't give you that crispy texture you want.But there is a tried and true way to get what you want,It is called Cast Iron.This pan from Lodge is well cast and comes pre seasoned to get you started.Like all cast iron it heats slowly compared to other pans but once hot it holds its heat well. cooking with it is a breeze and clean up is easy.Cast iron is one of those pans you can pass down to generations to come and Lodge has been making them for over 100 years.You cant buy a better pan.

This is the first time I ever cooked in a cast iron skillet. I ordered this because Rachel Ray said the best way to cook (steak especially) is in cast iron. This is smaller than I am comfortable with. I was very happy to see that this is made in the United States. I'm wish I would have gotten the twelve inch. All in all , this browned my omelette well.

This is a wonderful cast iron skillet. I reseasoned it prior to first use and reseasoned it afterwards as well. Cast iron needs to be seasoned several times before it becomes truly "non-stick". It's a simple procedure: simply rub with vegetable oil all over, wipe off excess oil, and place in a 450 degree oven for an hour. Place a sheet of aluminum foil under the pan to catch any drips. I do use a bit of dishwashing liquid to clean the pan, despite some instructions to avoid using soap. Rinse well and reseason and the pan is ready for the next cooking adventure. Cast iron is very heavy and it becomes extremely hot, so make sure to use a silicone handle cover, or silicone pot holders. Regular cloth pot holders are not useful with cast iron, unless you can double them up. I made several batches of cornbread and it turned out with a lovely, delicious crust in this skillet. I am sure that this pan will last for generations if it's well cared for.

The pan was did what I wanted, made a great steak !

This one just about completes my collection ! Can’t beat the price or the quality !

The Griddle is very good quality at a great price. It was more than $10 less than any other store.

This is a great griddle. Works well on a gas stove. Have used this griddle to cook flour tortillas. Heats very evenly. Highly recommend it for any griddle task.

Perfect. New skillet so I washed and dried it. Time for cornbread, I dropped 1/8 of a stick of butter in it which melted instantly, and then in went my cornbread mix from scratch. 35 minutes later out it came and it plopped out on the plate. No sticking whatsoever. Love Lodge cooking stuff. Can't beat homemade cornbread.