|Model Name||Lodge P12S3|
|Number Of Items||1|
|Material Type||Cast Iron|
|Contains Liquid Contents||No|
|Item model number||P12S3|
|Product Dimensions||31.75 x 27.31 x 6.99 cm; 3.36 Kilograms|
Lodge Pro-Logic Seasoned Cast Iron Skillet - 12 Inch Modern Design Cast Iron Frying Pan with Assist Handle (Made in USA)
- 12 INCH CAST IRON SKILLET. This seasoned cast iron skillet has a modern design and is ready to use. It’s perfect for induction, gas, electric, or glass cooktops. It can be taken from the campfire to the stovetop or the oven to the grill, making it at home in every kitchen.
- MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
- PRO-LOGIC DESIGN. Give your kitchen a modern edge with the Lodge Pro-Logic line. This design is made for the innovative cook or chef. It features updated handles and sloped sides, with the same timeless cast iron function that you know and love.
- MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories. This dynamic 12” skillet can be used for weeknight grilled chicken or summertime BBQs with roasted veggies.
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.
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12 INCH PRO-LOGIC SEASONED CAST IRON SKILLET
This unique design gives you the traditional benefits of cast iron with a modern twist. The updated handle, sloped sides and innovative loop assist handle bring a contemporary look and feel to your kitchen, allowing you to pan fry the perfect egg, or easily grill up some brussel sprouts over an open flame.
CARING FOR YOUR CAST IRON
Caring for your cast iron doesn’t have to be complicated! Lodge cookware is pre-seasoned, so you can make your family's favorite recipe without needing to season the skillet first. You can use it on the stove top or the campfire (just not the microwave). Grill fresh salmon or bake some warm buttered biscuits in your skillet, enjoying the easy-release finish that cast iron is known for.
After hand washing your cookware, simply place it on a burner for a few minutes and then rub in a thin layer of oil to help maintain your hard earned seasoning.
LODGE MANUFACTURING COMPANY
Founded in 1896, the Lodge family has been making high quality cast iron for over a century. Joseph Lodge created a legacy that has lasted through more than half of U.S. history. Even during the challenging times, like the Great Depression, the Lodge family has been committed to keeping their employees and their families afloat. Novelty items such as cast iron animals and garden gnomes were sold in order to keep paychecks coming and families fed.
The Lodge Manufacturing Company is still family run, with both CEO’s being the great-grandsons of Mr. Joseph Lodge himself. As technology has evolved overtime, Lodge has seamlessly stepped up to the plate with innovative products and patented technology.
PROUDLY MADE IN THE U.S.A.
For over 100 years Lodge has been dedicated to manufacturing quality cast iron products that can be passed down from one generation to the next. From summertime campouts to Sunday night dinners, Lodge is happy to be at home on your table.
Sauté, sear, fry, bake and stir fry to heart’s content
Use & Care:
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Pre-seasoned skillet is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Made of Cast-Iron
Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.
Can Be Used With A Variety of Heat Sources
At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.
- Made of cast-iron
- Assist handles for easier handling
- Pre-seasoned and ready-to-use
- Multi-functional cookware
- Virtual non-stick surface
- Works with induction stove tops
- Brutally tough for decades of cooking
Lodge is a Green Foundry
Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, working to purify the water of the local streams and planting trees to improve air quality and beautification.
Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at their Tennessee foundry. Starting with raw materials and finishing with their seasoning process, they continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, they are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; they make heirlooms that bring people together for generations.
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Top review from Singapore
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By Amazon customer on 20 July 2020
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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...
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 took some time with a random orbital sander to sand down the inside real smooth, to try and have something closer to those fancy, expensive cast iron pans for cheaper, and since my time is worthless, this was perfect. It was nice to sand down some of the flashing around the sides of the handle, and inside the helper handle. Pretty sharp in there(not like you really use that with bare hands...). But some quick work with a file on the sharp bits, then sand paper made the pan a complete dream. Takes a lot of work to build the seasoning from bare iron, so know what you're taking on if you do this. Bought this pan because I liked the shape of the cooking surface and rounded sides.
The only critique I'd give is the handle design. It's a little too flat for my liking. I'm a bit of a show off, so I like to hold the pan with one hand, while emptying what I've cooked with a spoon in the other hand. Very impressive when we'll executed. If the handle were a bit thicker, it would be a lot easier to hold with one hand, weight aside. Even when washing/carrying/ overall manipulating with one hand. Not the most comfortable. I mean, who expects to hold a 12 inch cast iron pan with one hand... But it's made me hesitant to want a smaller version of this pan because of that.