Sku: L10SK3

Preparing food for a lot of people? Our large skillets create recipe after zesty recipe, year after flavorful year at home, in restaurants or at campsites.


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Amy commented on 06-Oct-2014 01:00 PM5 out of 5 stars
This was my first cast iron piece. I didn't like the factory season. My food stuck to it and it was frustrating to clean. I just reseasoned spend it with coconut oil and my eggs didn't stick at all. Slid around as if it was a non-stick pan!

I love the rustic look, the ease of use, and the versatility. I keep looking up recipes to try in this. I'll be buying more pieces to add to the collection.
J.Gibson commented on 18-Sep-2014 02:57 AM3 out of 5 stars
Holly needs to apprentice under a good cast-iron cook. Cooking on cast iron is an art which one develops over time. To fry an egg in cast iron: put enough oil in the skillet that it almost, but not quite, covers 3/4 of the bottom. Turn your stove burner on 1/3 its maximum heat and let the skillet heat up for 3-5 min. If the oil starts shimmering, lower the heat and give it a minute to cool slightly. Crack egg into middle of pan, add salt, pepper, and do not touch until the white is completely opaque for at least 30 second, but make sure egg is surrounded by oil but not floating in it. Use a good steel turner like my favorite, Dexter Traditional ( ) to 'loosen' the egg from the bottom of the pan, slide it around by tilting the pan a bit... once you're ready to flip it, tilt the pan a little and run the turner under the egg quick, flip it, then set the pan back level.... make sure oil surrounds the egg the entire time. Turn off skillet, cook egg until yolk is desired doneness. enjoy.
Rachael commented on 15-Sep-2014 07:02 PM5 out of 5 stars
BEST CAST IRON SKILLET EVER! I used it for all of my breakfast cooking. My husband loves the flavor from the morning's bacon grease in his pancakes and grilled cheese. Not to mention, there are no harsh chemicals like tephalon. It warms our hearts and bellies to cook like our grandparents did---with oil, not chemicals.
John commented on 06-Jul-2014 02:42 PM5 out of 5 stars
I have converted to all cast iron cookware, all Lodge, this skillet was my first piece. I use is less, now that I have the 10" but if I could only have one, this would be it. I bake in skillets now. Preheat the skillet and add your brownie mix. Amazing Brownies, corn bread etc., I have made the best roasted chicken I have ever had in this skillet. I probably bake with it more than fry. I am divorced now and cooking for myself most of the time so I use the 8 & 10 inch skillets more now. I was raised with depression era parents that always regarded cast iron cookware highly. I am creating and cooking dishes that my Daughter is amazed with. Old ways are not always inferior, be sure to measure quality and investment with new and improved. You might incur a slight learning curve with cast iron, but you will be better off. What other cookware improves with age?
Rob commented on 09-Mar-2014 03:54 PM5 out of 5 stars
I use my 12" almost every day. It is of great quality, heats evenly and is my number one pan. I will be adding the 10" to my cookware soon. KEEP MAKING THEM IN THE USA AND I WILL KEEP BUYING YOUR PRODUCT!! Thank you Lodge.
Rob commented on 09-Mar-2014 03:52 PM3 out of 5 stars
I use my 12" almost every day. It is of great quality, heats evenly and is my number one pan. I will be adding the 10" to my cookware soon. KEEP MAKING THEM IN THE USA AND I WILL KEEP BUYING YOUR PRODUCT!! Thank you Lodge.
Kaleb commented on 13-Feb-2014 02:04 PM5 out of 5 stars
This was my first cast iron skillet and I love it, it gives such an added depth of flavor to foods, is essentially non-stick, and is easier to clean than I thought! I expect to use this for many years to come and to someday pass it on to my children. Thank you Lodge!
Charles Rogers commented on 12-Jan-2014 12:18 PM5 out of 5 stars
I just ate the best KC strip I've ever cooked at home ! Of all the fancy cooking gadgets and appliances I have ever used the simple cast iron skillet has turned out to be the best . I love my new lodge skillet and its going to be great learning to cook with cast iron ! By the way , I cooked my steak as per the instructional video with the exception that after 4 minutes in the oven I pulled it out and flipped it and returned to the oven for 3 more minutes . I like my steak well done and it turned out perfect ! Clean up was a snap too as all I had to do was wipe it out . Even though it was seasoned when I received it I seasoned it myself a couple of times just to be sure and the steak didn't stick . I am very happy and will be purchasing more cast iron utensils !
Shawn Lewis commented on 16-Nov-2013 01:27 PM5 out of 5 stars
I love this pan. It has replaced all other skillets in our kitchen and we use it for just about everything. This piece has converted me to cast iron cookware for the even heating and delicious food.
Sara commented on 13-Nov-2013 08:09 PM5 out of 5 stars
This is my second piece of Lodge cast iron - I loved my dutch oven so much I decided to get this skillet. I love this skillet so much that I donated my other 3 stainless steel skillets and now this 12" pan permanently sits atop my stove. Cast iron is a great cooking medium, so versatile and hardy - I even use this to bake pizzas. I look forward to many wonderful years with this piece.
Randy Neff commented on 13-Oct-2013 08:09 AM5 out of 5 stars
This was my first cast iron purchase I made. Since then I've acquired a Dutch oven and several other Lodge products. As a young boy I watched my mom cook just about everything in her iron cookware. Thanks mom!
Brian commented on 13-Aug-2013 10:13 AM5 out of 5 stars
I have a nice collection of vintage Griswolds and modern Lodges and this 12 inch Lodge is my go to pan. You will read about how great Griswold pans are due to their smooth interior. My experiences find this to be incorrect. I've fried eggs in all my pans at the same time as a test and only the eggs my Lodge pans slide freely around as they should in a nice non-stick surface.
Alicia Baldwin commented on 11-Apr-2013 08:31 AM5 out of 5 stars
I used the 12 " skillet for pineapple upside down cake and it turned out beautifully!! Pretty impressed with my first use. My cake did not stick. I am planning on purchasing the chicken fryer in the near future. Kudos to Lodge for a great pan made in the U.S.A.
Shan o commented on 17-Jan-2013 10:08 AM3 out of 5 stars
we love our 12 inch it is the best out there, for any price.THANK YOU LODGE.
Phil Hogan commented on 06-Dec-2012 01:58 PM5 out of 5 stars
Lodge is unquestionably the greatest cast iron cookware in the world. I have many, many products, but started out with the 12" skillet in 1999. I still have the original one, & if my dads lodge was any indicator, I will have it til I die. Re-seasoned each year, wiped out after cooking everytime, & kept on the big burner on the stove when not in use. Started out, pewter colored, but has been deep black for umpteen years now. Cooked everything from biscuits, & fritatas to chicken & NY Strips. It is the perfect cookware. I could live with just it, & cook anything I need in it. ::For Holly, I too love Alton Brown & he is spot on in his directions. Scrub it out, put in a thin layer of shortening, & bake in the over for 1-1 1/2 hrs. Allow to cool. Cast iron heat very evenly because it conducts heat so well. That said, if you put too much heat to it, it can be unforgiving. It takes time to learn to use it. All of us ate burnt suppers out of them before we got the hang of it. Learn to use patience. Love the cast iron & it will love you back. Never question Alton.::
Chris commented on 05-Dec-2012 04:46 PM3 out of 5 stars
I purchased the 12" pre-seasoned lodge skillet @ wal-mart for under $20.00 and it is Great! I also have a griswald 8" pan that is awsome. The lodge cooks everything my griswald cooks just as nice! I did season it 3 times @ 500 degrees for 1 1/2 ea time. Eggs don't stick at all! Highly recommend the lodge skillet,
steve commented on 30-Nov-2012 08:50 PM3 out of 5 stars
Chris, my mother was such a neat-freak, she SCOURED it back to bare cast iron every use. (Which was twice.)

Holly, while it is still relatively new, it WILL stick. Fry bacon in it. Fry hamburgers in it.

After a few uses, it will be OK.

I clean my Cast Iron with a well-worn green (scotchbrite) pad. If it really doesn't clean, I use a new pad. I ALWAYS season, after cleaning, and never use detergent or soap. (Sorry, John.)
Most times, a wipe with a paper towel works just fine. If you use Alton Brown's salt, RINSE that salt out. (You ever seen cast iron in sea water?)
Chris commented on 25-Nov-2012 12:55 PM5 out of 5 stars
We love our skillet. I can remember growing up as a child and watching my mother cook anything from fish to chicken in her cast iron skillet.
John commented on 04-Nov-2012 08:09 PM5 out of 5 stars
Holly and others:
You can use dish soap and water! THERE IS NO LAW AGAINST IT! Scrub it clean and then coat with any cooking oil, wipe it with a paper towel(heat it a little if you wish, I store mine in a warm oven) As the pan becomes aged it will develop a more seasoned layer(s), food will cook better,as well as resist rusting better. The more you use it the better it AND FOOD becomes!
Holly commented on 01-Nov-2012 11:19 AM1 out of 5 stars
This is a waste of several hours of my life. I followed Elton Brown's instructions and salt scrubbed it without water and seasoned for hours- but everything I cook sticks. It's been a huge waste of my weekend. Due to this, I am alone and unhappy and have turned into a cat lady who only eats burnt food. Thanks for nothing. I'd like a refund
John commented on 25-Oct-2012 10:42 PM5 out of 5 stars
Best all around pan for its size. Cooks medium to full size meals without the weight of the heavyer and larger pans. My last pan was larger than 13" and was a monster to move,clean and store. And even though I am sad that the handle broke off on my old one, this new pan is a wonderful replacement!
Laura commented on 14-Oct-2012 09:14 AM4 out of 5 stars
Love this pan. Nice and big, good for one-pan meals. A little heavy, so I need help pouring left overs out of it, but that's an ok trade off.

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