Lodge 12 Inch Pre-Seasoned Cast Iron Skillet - Dual Assist Handles - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - Black

I seriously don’t know how I ever cooked without this cast iron pan in my life! First of all, the dual handle design is wonderful—no more awkward wrist twisting trying to list a heavy skillet with one hand. The balance is perfect, and it makes transferring from stovetop to over so much easier and safer!). Whether I’m searing steaks, baking cornbread, roasting veggies, or making the perfect skillet cookie (why yeah! Because why not?!?), this pan performs like a total champ! It heats up evenly, retains heat beautifully, and the results are always consistent and delicious. Bonus points? It’s LODGE, so you know it’s made in the USA and built to last for generations. Honestly, this is one of those pieces that feels like you’re investing your culinary legacy. So, if you’ve been on the fence, GET OFF THE FENCE and GET IT!! You won’t regret it!PRO TIP:: Give it a little extra oiling and bake it a few times when you first get it though (if interested, I’ll tell you how below) — you’ll fall in love with the results.Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be.But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely.Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use.Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan.Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set.Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows…maybe it’s because I’m extra.Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!

Love the small size of this pan. Will be good for one person. The only problem is the person who packed the two cast iron skillets put them in a big box with no packing so the end of the box broke loose. I am surprised that they did not fall out. I blame it on management for not training the idiot.

I really like this. It gives me a big flat surface to work with that heats very evenly, and doesn’t give me a hot handle sticking out to get in the way. This one is a winner, and after you’ve built up a proper “seasoning” is really a very nice surface to work with.

This is amazing. It has quickly become my favorite kitchen tool and I use it for almost everything. The size is great and I would get it over and over again.

Lodge Castiron makes great products, all are made in the USA. If you take proper care of them, they will last a lifetime.

This cast iron pan cooks beautifully — heats evenly and holds heat well. Steaks, eggs, and vegetables all come out with great flavor. The only downside is the cleaning: it takes more effort compared to nonstick pans. You have to be careful with water and drying, or it might rust. Still, a solid and reliable pan if you're okay with the maintenance.

Iron kadai works really in the very first use .Food does not stick to the Kadai.

Finally, Goldilocks gets a skillet that fits perfectly over her largest stove eye....