Lodge Cast Iron Skillet
Single piece of cast iron with no coatings, welds, rivets, or bonded layers to fail. The iron is virtually indestructible under normal kitchen use — it can crack if thermally shocked (ice water in a screaming hot pan), but that's about it. Pre-seasoned from the factory. People routinely cook on Lodge skillets from the 1950s and 1960s. The material actually improves with use as the seasoning builds up.
Modern Lodge has a rougher, pebbly cooking surface compared to vintage cast iron (which was machine-polished smooth). Heavy — a 12-inch skillet is nearly 8 pounds. Requires real maintenance: dry it immediately, re-oil after washing, never soak. Reactive with acidic foods like tomato sauce until the seasoning is well-established. Heats unevenly on small burners despite the common myth.
| Material | Cast Iron |
| Special Feature | Made without PFOA or PTFE |
| Color | Red Silicone |
| Capacity | 1.89 Liters |
| Compatible Devices | Smooth Surface Induction |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Maximum Temperature | 260 Degrees Celsius |
| Handle Material | Silicone |
| Item Weight | 7.5 pounds |
| Is Oven Safe | Yes |
| Model Name | Pre-Seasoned Cast Iron |
| Has Nonstick Coating | Yes |
| Is Dishwasher Safe | No |
| Recommended Uses For Product | searing, sautéing, baking, broiling, braising, frying, grilling, oven cooking, stovetop cooking, grill cooking, campfire cooking |
| Specific Uses For Product | Curry, Kadai |
| Shape | Round |
| Coating Description | Natural Vegetable Oil Seasoning |
| Diameter | 12 Inches |
| Finish types | Non-stick |
| Assembly required | No |
| Number of pieces | 1 |
| Batteries required | No |
| Included Components | 12-Inch, Lodge Cast-Iron Skillet L10Sk3Ashh41B |
Forged from high-carbon stainless steel with a micro-serrated edge on one blade that grips through poultry bones and tough packaging without slipping. The come-apart design lets you separate the two halves for thorough cleaning and individual sharpening. Precision-ground pivot point stays tight without developing wobble over years of daily use.
Forged from a single piece of X50CrMoV15 high-carbon stainless steel — the same bar stock heated, forged, and finish-ground in Solingen, Germany. The full bolster (the thick metal collar between blade and handle) adds weight, balance, and prevents the blade from rocking into the handle. The triple-riveted polyoxymethylene (POM) handle resists fading, cracking, and moisture absorption better than wood or composite alternatives. Wusthof's Precision Edge Technology grinds the blade at 14 degrees per side (versus the traditional 20 degrees), giving it a sharper factory edge. Free lifetime sharpening through authorized retailers.
Thick-walled cast iron retains heat evenly for braising and baking. The self-basting lid with raised bumps channels condensation back onto food. Same deal as their skillets — one solid piece of iron with no coatings or joints to degrade. The pre-seasoned surface becomes functionally non-stick over time. Lodge has been casting iron in South Pittsburg, Tennessee since 1896.