Adam Vandenberg 15 Aug 06

We have an 8” Lodge skillet, and it’s great. I’m finally back on a gas range, and cast iron is totally the way to go (for certain things.) In fact, I’m looking at getting a bigger one and wonder if 10” is enough, or if I should go for the 13”.

I’m guess the 13”.

Alan De Keyrel 15 Aug 06

Wow, it’s even “Pre-seasoned to perfection”! I wonder what kind?

Don Drake 15 Aug 06

The best steaks I’ve ever made were made not on a grill (charcoal, of course), but on an iron skillet.

I completely re-season mine once a year, it’s a chefs best friend.

Ian 15 Aug 06

If you are ever in Commerce, GA (on 85 about 55 miles north of Atlanta) there is a great Lodge ‘Factory Outlet’ store. I got a 3 different sized skillets and their medium dutch oven for ~$30. Essential for the kitchen or campground.

Andy Keep 15 Aug 06

I love my lodge 12” skillet and the square lodge grill pan. Any pan weighing in at about 7 1/2 pounds (when empty) and being essentially indestructible has definitely got my vote. (Although it will rust if it isn’t seasoned properly!)

Jon Maddox 15 Aug 06

My favorite part of iron skillets is that you’re encouraged not to wash them. Who doesn’t love that!

Ryan Allen 15 Aug 06

Yeah cast iron is good like that with the washing, same thing with Woks!

I’ll never forget the day my flatmate decided to do me a ‘favour’ and ‘clean’ my wok… 2 years of conditioning scrubbed off with elbow grease, yech.

Chap Lovejoy 15 Aug 06

I have a 12” skillet that I bought from Williams Sonoma for around $20 (it’s the cheapest thing in the store) and a 7qt dutch oven that belonged to my great-grandmother. I use them for about 75% of my cooking. Like Don says, there’s no better way to make a steak.

Brian Palmer 16 Aug 06

I’ll second that. I have a 12” Lodge that I bought years ago for $15, I’d part with my Powerbook before my cast iron.

Joe Ruby 16 Aug 06

Lodge skillets are bomber. But I love my saute pans.

L. 16 Aug 06

The spurtle (aka wooden porridge stirring device) that my mother gave me when I left home. Still going strong many years later. It’s great for pushing stuffing into baked apples too.

Mark 16 Aug 06

Interesting.

You didn’t quite sell me on it up front, but when I clicked over to Amazon and saw the reviews and price, I added one to my cart.

Then I added the lid, sold separately. Interesting.

Then I was sold on the fajita set by Lodge. And added that.

Then I checked out. Free Super Saver Shipping on the skillet and fajita set, but that lid ships separately *for $29.06*. It only cost $7.40. Let me guess; I’m buying from Amazon but it’s really someone else that ships differently and which won’t go quite as smooth as it should.

Change quantites or delete…It would have shipped from Drill Spot. And after deleting it, the $30 in shipping is gone.

If only Amazon still worked as simply as a cast iron skillet instead of cloaked processes that don’t call out the fact that you’re actually shopping with someone you have no prior experience with and might not choose to shop from.

I’ve ordered the skillet and fajita set.

Keith Erskine 16 Aug 06

My Mom grew up on the Prairies using Griswald cast iron cookware. She gave me a 12” fry pan and a dutch oven. The fry pan is great for making hash - you can crank the heat up to 11 and not worry about ruining it. I love my Mom :)

SH 16 Aug 06

My favorite part of iron skillets is that you�re encouraged not to wash them. Who doesn�t love that!

Actually, you’re encouraged not to use *soap* when washing them, particularly dish soap which absorbes oil and can lead to cracking in the pan of the cast iron. Most cast iron does need to be washed with hot water and sometimes even some diluted olive oil after a few uses.

I don’t particularly think that when using (or selling) an item meant for cooking raw food it’s a good idea to brag that you don’t wash it.

Iain 16 Aug 06

I don�t particularly think that when using (or selling) an item meant for cooking raw food it�s a good idea to brag that you don�t wash it.

I know what you’re saying, but after it’s cooked it’s no longer raw, right?

brad 16 Aug 06

I’ve had a Lodge skillet and a Lodge Wok for about 12 years now and they’re great. Cast iron can break if you drop it, though, so you do have to be careful…I’ve broken two or three cast iron skillets over the years.

The skillet is also good for when you need a heavy flat weight…I use mine for pressing tortillas, for example, and when I make pan bagnat (pressed Provencal sandwiches) I put my skillet on top of the sandwiches and place a 25-pound dumbell inside.

When you cook a lot on cast iron, as I do, it’s a good idea to be sure that if you take multivitamins you get the kind without iron. That’s good advice for men in general, but especially if you cook a lot on iron.

Ian 16 Aug 06

Most cast iron does need to be washed with hot water and sometimes even some diluted olive oil after a few uses.

I prefer the AB method… after each use, pour in some kosher salt, rub it around with a towel until it has turned blackish, and wipe clean. Finish with a light wipe of canola oil.

You don’t want to “clean” the pan, just get out the chunks that may transfer flavor to your next dish. Cleaning will do nothing but wear away that wonderful seasoning that you have been building up, and that gives a well-used cast iron pan its non-stick-ness.

I use my Lodge pan so frequently, that it doesn’t have a spot in the cupboard. It just lives on the stove top.

John Pacchetti 16 Aug 06

I use my lodge skillet to fry Walleye! It’s simply the best.

SH 16 Aug 06

“he said iron cast rusts. She wants the �Le Creuset� brand.”

I got the LeCreuset square grill skillet for my birthday a month ago and I’ve used it every day I’ve cooked since then, for everything from wild rice to grilled apples and veggies to a basic panini. It’s an incredibly versatile tool and is well worth every dime! (Plus you’ll have it a lifetime.)

SH 16 Aug 06

“She said iron cast rusts. She wants the �Le Creuset� brand.”

I got the LeCreuset square grill skillet for my birthday a month ago and I’ve used it every day I’ve cooked since then, for everything from wild rice to grilled apples and veggies to a basic panini. It’s an incredibly versatile tool and is well worth every dime! (Plus you’ll have it a lifetime.)

Kevin 16 Aug 06

I had a cast iron skillet passed down to me from my grandmother and it completely rocks. I also picked one up in a second hand store that looked as if it had been around for a looooong time lending it a fantastic seasoning!

Mike 16 Aug 06

My Mom gave me 2 cast iron skillets that came from my grandmother, they’re over 40 years old (and to echo Kevin, you should see the seasoning!).

I also have a Le Creuset dutch oven that is 6 years old and is used constantly (it comes with a 99 year warranty).

indi 16 Aug 06

While I was cleaning out my grandmother’s garage after she died a decade ago I found an 8” and a 10” cast iron skillet sitting in a water damaged box. They were covered in rust. My wife thought we should just throw them out but something told me not to. Using steel wool and water I managed to clean them up just fine. After reseasoning I’ve been using them ever since. They are my favorite pans.

Bryan C 16 Aug 06

Add me to the list of people with inherited cast-iron cookware. I have two frying pans from my grandmother’s kitchen. Nice, even heat transfer, easy to clean, and it really does last forever with even minimal care.

street 16 Aug 06

No thanks, I think I’ll stick to my…

Thrilling Miracles - 8 in 1 Superpan! (no, it is not magic)

sammy 16 Aug 06

Cast iron is great, but if your wife wants to spring for Creuset, I wouldn’t complain. It has a fantastic warranty, works just as well (it is, after all, cast iron underneath that enamel), and it’s so damn pretty.

My grill (a Weber propane) originally came with cast iron grill plates. I seasoned them very carefully with Crisco. They rusted.

The second set I got rusted as well, even after repeated seasonings.

Eventually I decided that I would have to go with the cermic plates for the grill, and I haven’t looked back. Thinking about picking up a nice Lodge pan, though. (And hey, maybe some Creuset later…)

Bob 16 Aug 06

Look at these comments, guys. You should do legitimate Amazon product referrals instead of those Deck ads. I’ll bet a hundred people bought this pan because of this post. I don’t even need one and I’m about to…

Luis 18 Aug 06

I got a couple and they are da bomb!

marshal 23 Aug 06

Love my cast iron skillets, but have a slight issue with my cast iron grill pan. It conducts heat almost too well, and marinade and juices from the meat get caught in the ridges and essentially fuse to the pan. I don’t want to wreck my pan, but the only thing that seems to work is scraping it off with a sharp implement or wire brush. Any suggestions?

Terry 24 Aug 06

Build a fire and throw it in there… works for us. They are pretty much unable to be destroyed.

Rob Mills 24 Aug 06

I’m another big fan of cast iron - latest purchase was the Lodge griddle and grill, measuring in at about 8” X 20” and 18 pounds. Flat on one side, with a grill on the other. Goes over front and back burner of my gas stove, which leaves a slightly cooler spot iin the middle for placing items once they’re done. Great griddle for pancakes and eggs, and the ridged grill is great for chops, steaks, burgers. Thought I’d use it primarily in the winter when I didn’t want to go out to the barbecue, but I use it at least two or three times a week, year round. It’s a bit of a pig to clean when I cook something with marinades, but worth it, especially now with all the talk about dangerous off-gassing from non-stick coatings.

james wells 18 Sep 06

been cooking with cast iron for over 16 years now and still love it i started with a 9 in skillet because my roomates kept breakin all we bought i challenged them to break the cast iron one and i still have it except for hand me down cheapies all mine are lodge brand just bought a new 8 qt camp oven @ love the new pre-reasoned options.

Susan Kulson 01 Oct 06

Thank you LODGE> I love cooking my steaks in skillet! I am wondering if you can get iron in your system that is good for you as my mother said years ago? I had a stes/soup pot and gave it away because I could not use tomato sauces in it. What a fool am I. It would make wonderful meat stews.