---
product_id: 578613
title: "12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black"
brand: "lodge"
price: "S$99"
currency: SGD
in_stock: true
reviews_count: 6
category: "Kitchen"
url: https://www.desertcart.sg/products/578613-12-inch-cast-iron-skillet-with-red-silicone-hot-handle
store_origin: SG
region: Singapore
---

# Pre-seasoned nonstick surface Unmatched heat retention Durable cast iron build 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black

**Brand:** lodge
**Price:** S$99
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the skillet that does it all!

## Quick Answers

- **What is this?** 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black by lodge
- **How much does it cost?** S$99 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sg](https://www.desertcart.sg/products/578613-12-inch-cast-iron-skillet-with-red-silicone-hot-handle)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Heat That Lasts:** Superior heat retention ensures even cooking every time, from stovetop to campfire.
- • **Comfort Meets Control:** Red silicone hot handle holder plus assist handle for safe, confident handling.
- • **Oven & Induction Ready:** Seamlessly transition from induction cooktops to ovens up to 260°C without missing a beat.
- • **Master Every Cooking Style:** Sear, sauté, bake, broil, braise, fry, or grill with one versatile skillet.
- • **Made in the USA, Built to Last:** Crafted with pride and durability, free from PFOA and PTFE for healthier cooking.

## Overview

The Lodge 12 Inch Cast Iron Skillet is a pre-seasoned, durable cookware piece designed for versatile cooking across stove, oven, grill, and campfire. Featuring superior heat retention, a nonstick surface from natural vegetable oil seasoning, and a safe red silicone handle holder, it’s compatible with induction cooktops and oven safe up to 260°C. Made in the USA without harmful chemicals, it’s the essential skillet for professional-quality meals and lasting kitchen performance.

## Description

Lodge 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black

## Features

- One Lodge Pre-Seasoned 12 Inch Cast Iron Skillet
- Assist handle for better control
- Unparalleled heat retention and even heating
- Pre-seasoned with 1% natural vegetable oil
- Use to sear, sauté, bake, broil, braise, fry, or grill
- Use in the oven, on the stove, on the grill, or over a campfire
- Great for induction cooktops

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00G2XGC88 |
| Assembly required | No |
| Batteries required | No |
| Best Sellers Rank | #32 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #1 in Skillets |
| Brand | Lodge |
| Capacity | 1.89 Liters |
| Color | Red Silicone |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.6 4.6 out of 5 stars (162,749) |
| Diameter | 12 Inches |
| Finish types | Non-stick |
| Global Trade Identification Number | 00075536301617 |
| Handle Material | Silicone |
| Has Nonstick Coating | Yes |
| Included Components | 12-Inch, Lodge Cast-Iron Skillet L10Sk3Ashh41B |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 7.5 pounds |
| Item model number | Miniature Skillet |
| Manufacturer | Lodge |
| Material | Cast Iron |
| Maximum Temperature | 260 Degrees Celsius |
| Model Name | Pre-Seasoned Cast Iron |
| Number of pieces | 1 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Recommended Uses For Product | searing, sautéing, baking, broiling, braising, frying, grilling, oven cooking, stovetop cooking, grill cooking, campfire cooking |
| Shape | Round |
| Special Feature | Made without PFOA or PTFE |
| Specific Uses For Product | Curry, Kadai |
| UPC | 075536301617 |

## Product Details

- **Brand:** Lodge
- **Capacity:** 1.89 Liters
- **Color:** Red Silicone
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black - Image 1](https://m.media-amazon.com/images/I/5171PN2riwL.jpg)

## Questions & Answers

**Q: Mine seems to be rusting.  I just bought it.  Should it have rust?  It got worse after the first use and wash.**
A: It sounds like you may have accidentally not cared for it correctly right at first.  The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting.  What you'll need to do is remove the rust and any current seasoning with steel wool or something like that.  When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning.  You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots.  Lodge seasons their pans with a canola oil spray.  However, the best initial seasoning method I found stated to use Crisco (vegetable shortening).  Their method worked extremely well for me.  I don't remember the process to exacting details, but here it is to the best of my memory.  First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more.  This should make the pan pretty warm but not burning hot to the touch.  Still take care in handling the hot pan to not burn yourself though.  Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven.  The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt.  Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin.  You don't want too much seasoning on the pan.  If the seasoning is too thick in spots it will get tacky at those spots.  Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings.  After about 45 minutes, pull the pan back out and wipe the pan down again.  You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc.  You want to wipe that excess off before it gets too dry and tacky.  I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some.  At the end it should have a somewhat dull black finish.  But after you remove the excess, stick it back in for about another 20 minutes.  Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state.  My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it.  One of my grandmother's old cast iron pans stated "Chicken Fryer" on it.  On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken.  I used a little olive oil to cook the chicken in with the skin side down first.  It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook.  After you cook the chicken on the stovetop, then it goes into the oven for a bit.  After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years.  I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some.  Then I wash it down with plain hot water and no soap.  If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad.  It gets the gunk off without damaging the seasoning.  It kind of surprised me with it being metal.  I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any.  After I rinse it with hot water, I then just dry it off.  I don't oil mine down or anything after that.  If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky.  Not to mention you can get oil all over where you store it.  Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting.  But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan.  You just need to get use to cooking with cast iron.  Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed.  Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water.  I've tried that and you really don't need to do that to prevent it from rusting.  In fact, I think there is more risk to it than to not doing it.  That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning.  You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it.  Then you have to go back and re-season it all over again.

**Q: Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off.  Thank you.**
A: Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover

**Q: can you put this cast iron with silicon handle in the oven?  if so, what is the max temperature?**
A: I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.

**Q: Why is the pan with the Silicone handle cheaper than the pan alone??**
A: This pan (the one with the handle) weighs 7.8lbs and the one without the handle weighs 9lbs. That's what amazon told me. The price difference in based on weight. They said the heavier pan is of batter quality. It is also a little more expensive.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Its Lodge. You know its good
*by C***Y on January 21, 2025*

First and foremost, the Lodge Cast Iron Skillet is made with exceptional quality. Lodge has been making cast iron cookware for over 120 years, and their expertise is evident in the durability and craftsmanship of this skillet. The 12-inch size is perfect for cooking a variety of dishes, from sautéing vegetables to searing steaks.One of the standout features of this skillet is the red silicone hot handle holder. This addition is a game changer when it comes to handling the skillet, as it provides a safe and comfortable grip, even when the skillet is hot. The silicone handle also adds a pop of color to the classic black cast iron, making it an attractive addition to any kitchen.Another benefit of cast iron cookware is its natural non-stick surface, which only gets better with use. With proper seasoning, this skillet becomes a reliable and versatile tool for cooking. It can even be used on the stovetop, oven, grill, or campfire, making it a great option for those who enjoy cooking outdoors.In terms of maintenance, the Lodge Cast Iron Skillet is easy to clean and care for. After use, simply wipe it down with a damp cloth or brush, dry it thoroughly, and apply a light layer of oil to maintain its non-stick surface.Overall, I highly recommend the Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch for anyone looking for a high-quality, versatile, and attractive cookware option. Its durability, functionality, and design make it a worthwhile investment for any home cook.

### ⭐⭐⭐⭐⭐ Great pan!
*by A***. on August 12, 2022*

I love this pan so much! I can't believe I spent so many years of my life without a cast iron pan. Fact is, I just never understood how easy these are to cook with and maintain. Yes, you have to season it. Yes, that takes a little getting used to at first. No, it's not hard and really doesn't take much time to maintain. It's much easier than I thought it would be, and I love the way my food comes out!Once properly seasoned, this pan is as non-stick as any other pan I've ever used. I did the initial seasoning in my gas grill. That way you don't fill your kitchen with smoke. You can certainly use a regular oven if you don't have a grill. Give it a good 2-3 seasonings before using it to cook. There are plenty of articles and videos online explaining how to season a cast iron pan.As for the cooking, if you haven't used cast iron, you don't know what you're missing. The heat distribution and retention are amazing. For best results, make sure to pre-heat to your desired temp for several minutes before adding oil or food. Cooking with oil also helps maintain the non-stick surface, so the surface improves the more you use the pan. I've used this for steaks, fried/scrambled eggs, bacon, arepas, and shepherd's pie. I find myself looking for more recipes I can use it for. I haven't tried using it on my gas grill yet, but I'm eager to try. This thing makes me want to cook more!I like the 12-in size, though many people may prefer the 10.25-in version. I can prepare a NY Strip and a Fillet in this pan at the same time, with room to spare for a butter baste. It's a bit large for a 3-egg scramble, but still works well.The one down-side is the weight. You're not likely to flip an omelet with this puppy, unless you have very strong wrists. Of course, that's not specific to this brand - it's a cast iron thing. Maybe the 10.25-in version would be easier to handle for some purposes. That said, this pan feels like it's going to last for generations to come.Oh, and if it seems like I'm being sponsored by Lodge, please know that I'm not. I'm just a regular guy sharing his thoughts about a product I truly enjoy using. Happy cooking!

### ⭐⭐⭐⭐⭐ Pan
*by M***A on August 25, 2025*

Love this, good quality, food cooks evenly, easy to clean. It is heavy.

## Frequently Bought Together

- Lodge 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black
- Lodge Round Tempered Glass Lid - Versatile Glass Lid for 12 Inch Skillets, Pans, and Dutch Ovens - Dishwasher Safe and Oven Safe up to 400° - 12 Inch

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*Product available on Desertcart Singapore*
*Store origin: SG*
*Last updated: 2026-02-14*