10.25 Inch Cast Iron Skillet

  • SKU:L8SK3
  • Weight: 5.6 lbs.
    26.75
  • $26.75
Hailed as an "essential kitchen tool" (Martha Stewart 2008), the Lodge 10.25 inch cast iron skillet is crafted to cook memorable meals for generations.
  • Foundry seasoned, ready to use upon purchase.
  • Use on all cooking surfaces, grills and campfires.
  • Oven safe.
  • Sauté, sear, fry, bake and stir fry to heart’s content.
  • Made in USA.

The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.

 

If you do Nothing Else...

Hand wash. Dry immediately—even before first use.

Rub with a light coat of vegetable oil after every wash.

How much oil? Enough to restore the sheen, without being “sticky”.

Why? To keep the iron “seasoned” and protected from moisture.

 

 

Seasoning—It isn't Salt and Pepper

“Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.

Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.

Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.

 

Let's Cook!

Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)

On glass or ceramic cooktops, lift cookware; never slide it.

Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.

Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.

Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.

Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.

Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.

 

To Soap or not to Soap...

If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.

Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.

 

Rust?! Don't Panic, it's not Broken

Without protective seasoning iron can rust.

It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.

If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).

 

Refurbish Your Finish

While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

* Rinse and dry completely.

* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.

* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.

* Set oven temperature to 350 – 400 degrees F.

* Place cookware upside down on the top rack of the oven to prevent pooling.

* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

* Store the cookware uncovered, in a dry place when cooled.

* Repeat as necessary.  

Check out this helpful video too.

 

Some Basics

Gas flames should not extend up the sides of cookware.

Match pan size to burner size.

Don’t use in the microwave.

When deep frying, fill cookware only to 1/3 of capacity.

 

L410 Sportsman's Grill Assembly Instructions

Product Ratings and Reviews

You must be logged in to add reviews.
Please click here to login or create an account.

Add a Review

4.1 out of 5 stars
  • Saturday, August 8, 2015
Great product, but allow me to offer a cautionary warning … if you use this skillet on a glass top stove, absolutely follow the instructions of lifting the skillet rather than sliding it. I made the mistake of not doing this and scratched my wife's stove top. To prevent future problems, I took the skillet to my work bench and turned the skillet upside down and sanded down the rough casting nubbins with a random orbital sander. I started out with a course sanding disk of 80 grit and worked up to a 220 grit. I finished up with a 400 wet/dry sandpaper to build up a slurry mix and wiped it with a paper towel between each sanding. I then turned the skillet back over and repeated the process on the top side of the bottom (the cooking side). Next step was to thoroughly wash, dry, and apply a thin coat of lard to the entire skillet and bake it in the oven at 350 degrees for an hour. This re-seasoned the surfaces. The final proof was to cook up some eggs and sausage. Wow … it was like magic. No scratching the stove glass top, no eggs sticking, even heating, nice browning, and brought back the fun of cooking. I echo the recommendation of a previous poster … the folks at Lodge need to take their casting process another step and offer a smooth casting rather than the pebble-nubbin finish. Being made in the USA is a real plus.
  • Wednesday, August 5, 2015
I have the Lodge L8SK3 and use it a lot. The factory coating is ok. I seasoned it using CRISCO in the oven for a couple hours at 450 F. This coating works very well. I also have 5 dutch ovens, more frying pans, muffin tins, a wok, a bread pan, and a hibachi gril - all from Lodge. I am a BIG fan!
  • Saturday, July 11, 2015
Bought what was supposed to be a 10.25" skillet over the phone from a national seller. Received a 10" / 25.4 cm skillet item #P10S3 /F4708. The cast iron lid is the 10.25 /26cm and it doesn't fit. I don't even see the 10" pan listed on the website. Hmmm. Need to return one or both.
  • Saturday, June 13, 2015
I bought this skillet after watching a TV program on cooking steaks a couple years back(pre-Lodge Logic days) and after learning how to season I've been rewarded with one of the best cooking tools in my pantry. Lots of videos on how to care for these gems nowadays, buy one and see what everyone is talking about. (This is for Lodge: Kick it up another notch and perhaps the last step- Machine the cooking surfaces of your ironware smooth. Atleast do a test run and see how the public reacts. More power to you Lodge!!)
  • Monday, April 27, 2015
I agree with the January 2015 user and have had a similar experience with my Dutch Oven, which has been a frustration with me and pain in the neck to try and make usable. Ever since Lodge began pre-seasoning, their quality has gone down. Typically, most cast-iron aficionados are happy to season their own cast-iron, but it appears that Lodge has tried to reach a wider market. I have seen YouTube and other How-Tos demonstrate how to strip, sand and properly custom season these LodgeLogics, which can be an option. Kudos to Lodge, however, for allowing these low reviews of their products.
PreviousNext

Product Ratings and Reviews

You must be logged in to add reviews.
Please click here to login or create an account.

Average Rating

4.1 out of 5 stars 13

Showing 1 - 5 of 13 reviews

Great product, but allow me to offer a cautionary warning … if you use this skillet on a glass top stove, absolutely follow the instructions of lifting the skillet rather than sliding it. I made the mistake of not doing this and scratched my wife's stove top. To prevent future problems, I took the skillet to my work bench and turned the skillet upside down and sanded down the rough casting nubbins with a random orbital sander. I started out with a course sanding disk of 80 grit and worked up to a 220 grit. I finished up with a 400 wet/dry sandpaper to build up a slurry mix and wiped it with a paper towel between each sanding. I then turned the skillet back over and repeated the process on the top side of the bottom (the cooking side). Next step was to thoroughly wash, dry, and apply a thin coat of lard to the entire skillet and bake it in the oven at 350 degrees for an hour. This re-seasoned the surfaces. The final proof was to cook up some eggs and sausage. Wow … it was like magic. No scratching the stove glass top, no eggs sticking, even heating, nice browning, and brought back the fun of cooking. I echo the recommendation of a previous poster … the folks at Lodge need to take their casting process another step and offer a smooth casting rather than the pebble-nubbin finish. Being made in the USA is a real plus.
I have the Lodge L8SK3 and use it a lot. The factory coating is ok. I seasoned it using CRISCO in the oven for a couple hours at 450 F. This coating works very well. I also have 5 dutch ovens, more frying pans, muffin tins, a wok, a bread pan, and a hibachi gril - all from Lodge. I am a BIG fan!
Bought what was supposed to be a 10.25" skillet over the phone from a national seller. Received a 10" / 25.4 cm skillet item #P10S3 /F4708. The cast iron lid is the 10.25 /26cm and it doesn't fit. I don't even see the 10" pan listed on the website. Hmmm. Need to return one or both.
I bought this skillet after watching a TV program on cooking steaks a couple years back(pre-Lodge Logic days) and after learning how to season I've been rewarded with one of the best cooking tools in my pantry. Lots of videos on how to care for these gems nowadays, buy one and see what everyone is talking about. (This is for Lodge: Kick it up another notch and perhaps the last step- Machine the cooking surfaces of your ironware smooth. Atleast do a test run and see how the public reacts. More power to you Lodge!!)
I agree with the January 2015 user and have had a similar experience with my Dutch Oven, which has been a frustration with me and pain in the neck to try and make usable. Ever since Lodge began pre-seasoning, their quality has gone down. Typically, most cast-iron aficionados are happy to season their own cast-iron, but it appears that Lodge has tried to reach a wider market. I have seen YouTube and other How-Tos demonstrate how to strip, sand and properly custom season these LodgeLogics, which can be an option. Kudos to Lodge, however, for allowing these low reviews of their products.

(8 more reviews)

View all 13 reviews