Lodge 26 cm / 10.25 inch Pre-Seasoned Cast Iron Round Skillet/Frying Pan, Black
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- 26.04 cm/ 10.25 inch inch skillet/frying pan - ideal size for frying meat and sautéing vegetables
- Features an assist handle so that the skillet/frying pan can be easily lifted and maneuvered
- Two subtle side lips enable simple and mess-free pouring
- Unparalleled distribution and retention of heat ensures rapid and efficient cooking
- Suitable for use on induction, ceramic, electric and gas cooktops, as well as in the oven, on the stove, in the grill and on barbecues/campfires
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Lodge Cast Iron Skillets/Frying Pans - an Essential Tool for Every Kitchen Whether you need to scramble an egg, fry a chicken, sear a steak or sauté your vegetables, Lodge offer a vast array of traditional cast iron skillets that are perfect for the job. Ranging in size from 8 to 43 centimetres (3.5 to 17 inches), and available with and without lids, the skillets boast essential features such as assist handles for easy lifting and side lips for effortless pouring. The assortment also includes skillets with additional depth that are designed for tasks such as deep frying and oven baking. Fabulously adaptable, a Lodge cast iron skillet is an essential tool for every kitchen. About Lodge - 100 Years and Still Cooking Originally established by Joseph Lodge in 1896 - and with over 118 years of experience - Lodge is renowned for producing the finest cast iron cookware in the world. The family-owned company, based in South Pittsburg (Tennessee), is the only remaining manufacturer of cast iron cookware in the USA. The business has survived two World Wars and the Great Depression and continues to prosper today due to its legacy of quality and dedication to improving manufacturing methods. Why Cast Iron? Cast iron provides the finest heat distribution and retention of any cookware metal. The heat spreads rapidly and evenly across both the bottom and sides of the material and stays hot for a prolonged period of time. It is also extremely versatile and can be used to sear, fry, sauté, grill, roast, bake, braise and broil - both indoors or out. Cast iron will tolerate any heat source (except microwaves) and is therefore suitable for induction, ceramic, electric and gas cooktops. It will perform effortlessly in the oven, on the stove, in the grill and even on barbecues/campfires. The material is also brutally durable to the point of being almost indestructible. In fact, amazingly, some of the very first skillets, griddles and Dutch ovens, produced more than 100 years ago, are still being used in kitchens today!
From the manufacturer
Benefits of Cooking with Cast Iron
Brutally tough for decades of cooking
Cast iron cookware is as tough as it is heavy! All Lodge Cast Iron cookware is cast in one piece, including the handles, to provide stability and durability for decades. When properly maintained, cast iron cookware can last a lifetime or longer, but even if rusted, your cast iron cookware can be restored by scouring off the rust with a stiff brush and re-seasoning.
Unparalleled in heat retention and even heating
Chefs and home cooks love cooking with cast iron because of its ability to withstand high heat and even heating, making it the ideal piece of cookware for deep frying, searing meat, and sauteing vegetables. You can even use in the oven to roast, bake or broil over 500 degrees. Preheat your cast iron cookware on the stove or in the oven prior to cooking for best results.
Preseasoned for naturally non-stick finish
Seasoning is simply oil baked onto the iron that prevents rust and provides a natural, easy-release finish that continues to improve with use. Lodge uses soybean oil to season our traditional cast iron cookware so it's ready to use out of the box. There are no synthetic chemicals added. The oil is highly refined, and all proteins that cause soy-related allergies are eliminated.
Versatile cookware for any occassion
Lodge Cast Iron Cookware has been a staple in American kitchens for over a hundred years. At home in the oven, on the stove, on the grill or over the campfire, our cast iron cookware will be the most versatile piece of cookware in your kitchen. From stove top to oven, from breakfast to dessert, our cast iron cookware makes every meal a memory.
Lodge Cast Iron Skillet
An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.
Product at a Glance:
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
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Most helpful customer reviews on Amazon.com
Tips on how we seasoned it: there are lots of opinions on which oil to use but we just went with plain ole vegetable oil. We made sure the pan was clean, then covered it with a thin layer of oil. We put it in the oven as preheated it until 475 degrees. Once it came to temperature, we turned it off and just let the pan sit in there until it cooled. The goal is to "burn off" the oil, so bring it past the smoking point until it gets dry and hard on the pan. That's what makes it coat well. We did this 3 or 4 times, but the more you use it the better nonstick surface you'll have.
Tips: Don't wash with soap, it'll strip it. We purchased a chainmail scrubber that we love to use. Seems to help smooth it out a little too, but that might be in my head. When I clean it I only use the scrubber and hot water. The more I use the pan the easier it gets to clean.
When you finish cleaning it, don't leave it wet. It'll rust. We just put it back on the stove with the burner on until it's dry. Easy.
Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well. This just means that you have to sufficiently preheat the pan before you use to ensure even cooking.
Overall I love this pan! It just gets better every time I use it.
I needed a new skillet and decided to go with another iron skillet and purchase this one from Amazon. It arrived in a couple of days and in perfect condition. As with all my cast iron I treated it the same way out of the box. I scrubbed it with hot water and coarse kosher salt, rinsed, then set on a burner and turned the burner on low, then gradually increased the heat until fully dry. While the pan is hot, I take a little bit of Crisco Shortening (about a tablespoon) and drop it in the pan, using a pasty brush I spread the melted shortening over the full interior surface, then I take a paper towel and wipe out any excess (but not too dry you want it to have a slight sheen to it), then I rub the outside of the pan, including the handle, sides and bottom. *note* Do this every time you've used your cast iron cookware, and you will never be disappointed in its performance.
NEVER - Use soap or detergent on your iron cookware you'll ruin the seasoning with soap. If you do have a sticking when the pan has cooled add hot water only, allow to soak for about 15 minutes or so and clean as usual. Properly cared for your cookware should last your lifetime, be virtually non-stick and extremely low maintenance.
NEVER - Allow your cookware to air dry. This will cause rust and you will most likely need to scrub with steel wool, rinse, dry and re-season and you may to repeat this process many times to return it to a desirable condition.
Iron cookware can crack if exposed to extreme temperature changes / hot to cold. Food should never be stored in iron, it is for cooking and serving from within a short time period only.
I hope my long winded review/comment has helped in some way. I love my iron skillets. I'll be back for more pieces.