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Lodge L8SK3 10-1/4-Inch Logic Pre-Seasoned Skillet
|List Price:||CDN$ 46.99|
|Price:||CDN$ 27.93 & FREE Shipping on orders over CDN$ 35. Details|
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- 2 Pouring lips and helper handle, loop in primary handle allows hanging
- 2-Inches deep, wash with a stiff brush and hot water, lifetime warranty
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Size : 10-1/4 Inch | Color Name: Black
Seasoned, ready to use. This skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.. 10-1/4-Inch diameter.
From the Manufacturer
Saute, sear, fry, bake and stir fry to heart’s content
Use & Care:
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Pre-Seasoned Cast-Iron Skillet
Pre-seasoned skillet is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Made of Cast-Iron
Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.
Can Be Used With A Variety of Heat Sources
At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.
- Made of cast iron
- Assist handles for easier handling
- Pre-seasoned and ready-to-use
- Multi-functional cookware
- Virtual non-stick surface
- Words with induction stove tops
- Brutally tough for decades of cooking
Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, works to purify the water of the local streams and planting trees to improve air quality and beautification.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
100 years & still cooking. ..
Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at our Tennessee foundry. Starting with raw materials and finishing with our seasoning process, we continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, we are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; we make heirlooms that bring people together for generations.
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
After in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
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Top Customer Reviews
First, let me say the larger 12" is too wide for most electric stove burners; it will overlap the cold part of the stove too much for effective, even cooking. Unless you have a stove top with extra large burners, stick with the 10 1/4 inch Lodge pans.
The 10 1/4 is exactly the right size to cover the typical "large" stove top burner - the spiral type or flat ceramic surfaces.
There are a number of accessories available from Lodge that fit this and other skillets. For example, if you add their cast iron lid, it becomes a "roasting" (or "broasting") skillet for oven use.
Add their glass lid for either stove top or oven use - the plastic handle is safe up to 400F.
What's interesting is those extras also fit the 10 1/4 deep version of this skillet so you don't have a bunch of duplicate, incompatible accessories around.
For daily use, the non-deep version is my go-to pan. The size and shape are ideal, as large as will fit on a typical stove burner.
Rub a steak in salt and pepper, drop it in the skillet pre-heated with some oil and butter and sear on both sides of a few minutes. Perfectly cooked steak, as good or better than if you'd grilled over fire. Try cooking burgers and hot dogs on cast iron too - they get nicely crusted over, like you'd expect from a BBQ. This, of course, isn't unique to Lodge brand cast iron but Lodge has made just about the ideal form factor for kitchen use, with this 10-1/4 skillet and it's deeper counterpart.
As with all Lodge cast iron, these skillets come pre-seasoned.Read more ›
This is a tiny skillet, at just six inches, it is the perfect size for the smallest burner on my range.
However, despite the miniature size (or perhaps because of it), this skillet has become my go-to pan for everyday cooking.
Breakfast? Eggs (omelets, two-egg fried eggs, scrambled eggs, whatever), sausages, even pan-fried bread. Yum.
Lunch or dinner? I have cooked salmon, burgers, meatballs, tandoori chicken, "grilled" veggies, mini stirfries in this skillet ... this one skillet really can do it all.
Ever had pan-seared scallops? This pan is perfect for that, too. Filet mignon tastes almost as good broiled in this pan as it does on the barbeque.
In a pinch, I could use this skillet to make cornbread, but haven't done that yet.
The small size makes it trivially easy to cook just the right amount for one or two people, and also means I don't dread the cleanup.
If you're feeding a large family or cooking for a party, you may want a larger skillet, but for just yourself or just for two, this skillet is hard to beat.
By the way, if you manage to lose the pre-seasoned coating (I've been aggressive with the scrubbing occasionally), just cook with a bit of oil the next time you use the skillet ... the pan seasons itself again as you cook in it!
All in all, I'd highly recommend this pan. Now I just need to buy myself a larger one for those occasions when I have company coming over!
A little side-note; I also have the lodge dutch oven, 5 quart. The lid from that dutch oven fits perfectly on this pan.
Most recent customer reviews
Love this pan. I've used it now for a few days, and it's really awesome. Good enough to size in the 10 inch version to fit two 6-7 oz steaks. Read morePublished 4 hours ago by K. Belina
So I've been in the dark about cast iron cookware for awhile. To be honest, I haven't really paid too much attention to the cooking tools used by my parents and grandparents when... Read morePublished 11 days ago by NT
What can you say...it's cast iron, its Lodge...its awesome! Some people say that the 10.25" size is better for you stove top element, but I find this one is perfect size. Read morePublished 13 days ago by Publvr
I'm very satisfied with this purchase and the Seller. Delivery was very quick.
I have allergies and wasn't too happy with the smell, and its effect on me, of Lodge's... Read more
Lodge pans with their preseasoning make it a lot of fun cooking with them.
They cleanup so easily.
Great product quality. More work than non-stick, but works well.Published 19 days ago by Peter Wong
Honestly, it cooks well and is at fair weight (may be a little heavy if you have weak wrists - lol), but be sure to buy the stuff to keep it clean and beautiful. Read morePublished 20 days ago by Stayana Delsoin