8 Inch Cast Iron Skillet

  • SKU:L5SK3
  • Weight: 3.5 lbs.
  • $19.25
The classic size for scrambled eggs or a batch of cornbread, the Lodge 8 inch skillet combines timeless design and flawless function.
  • 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

Customer Reviews

Average Rating

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  • Sharon


    Monday, January 2, 2017

    Perfect for cornbread and eggs and small individual pizza...I bought this when i was caring for my mother while she was in hospice care and made her bacon in it every morning...she didnt have any cast iron to pass down so its now a keepsake heirloom.

  • David


    Monday, April 11, 2016

    This 8" skillet is the perfect size for baking a single serving pizza, or a baking a batch of cornbread for two, or a fried bologna sandwich, or making great gravy. Never sticks - easy to clean and then wipe with vegetable oil to keep seasoned.

  • Saturday, June 13, 2015

    Easily one of my top skillets for steak, eggs and heating up pork and beans. I've had this skillet for a long(pre-Logic) time and the seasoning just gets better and better through the years.

  • Wednesday, March 18, 2015

    makes the perfect one serving deep dish pizza

  • Sunday, March 15, 2015

    Cannot live without this when it's time for cornbread. It comes out perfect every time. I know I am at least a third generation of iron skillet cooks. LJG, Texas

  • Sunday, March 8, 2015

    My favorite for making gravy. Lost mine during a cross country move. Will finally replace it and add couple more. Love it. No other skillet compares!

  • Wednesday, March 4, 2015

    I have had this skillet about a month.. Love it! I have used it to saute vegetables and yesterday baked a cornbread in it. It popped right out of the pan. Easy to season and maintain. Can't beat this American made cast iron cookware.

  • Friday, January 30, 2015

    I have had this pan for many years and I always use for hash brown potatoes. They come out browned and stick free every time.

  • Wednesday, January 21, 2015

    I've been using my 8" skillet for quite a while and I love it! Easy to clean, nothing sticks to it and the food just tastes better. An indispensable piece of cookware. Highly recommended.