Lodge Chef Collection Cast Iron 8 Inch Skillet

There's nothing like a Lodge cast iron pan! I really love the ergonomic handle because I find the straight handles awkward, considering how heavy these pans are. The rounded sides are a great new addition too. Well worth every penny!

I recently replaced all of my non-stick pans with stainless steel and cast iron. I've purchased a few items from Lodge, and this little skillet was my first Lodge purchase. I grew up using cast iron in the kitchen- my mother's skillets and Dutch ovens, some of which had belonged to her mother, who was born in 1888. I think I remember my mom saying her mother had inherited them from her mother, so cast iron- it's going to last, if you treat it right. While Lodge is not quite of the same quality as those sadly long-vanished pans, their pans are pretty darn good. And in defense of Lodge's pans, my mother's ancient cast iron had a seamless surface that had been polished by many, many years of cooking. (The interior finish on my Lodge pans is nice and smooth, though, and given me no trouble.) I love my Lodge cast iron! You get a lot of quality for the price. I always season any new cast iron thoroughly prior to use in the oven, even though it has been pre-seasoned; just my personal preference. This little pan is a joy to use. It heats up slowly but really holds on to the heat, so you can turn the burner down and the pan will put a nice crispy crust on your grilled cheese or tuna melt. It cooks little steaks or a hamburger patty for a cheeseburger for one beautifully. I've heated up frozen spaghetti in it, with the burner on low and a cover on the pan. Works great. I leave this pan out, on the top of the stove, as I reach for it so often. When they are adequately seasoned, these cast iron Lodge pans clean up so easily. Sometimes all I need to do is wipe out the crumbs with a paper towel, but if I've cooked a little steak and there is some cooked-on residue, a quick swish with some hot soapy water and a couple of passes with my favorite scrubbing device for cast iron, a Skoy Scrub pad (sold here on Amazon and really inexpensive, and awesome at cleaning cast iron while not removing the seasoned finish) and this little skillet is nice and clean. I then dry it well, put it on the stove, turn the heat up to high, and add a little bit- like the size of a dime, or less- of canola oil to the skillet. Then I take a wadded up paper towel and wipe the oil into and all over the interior surface, making sure to wipe away any extra oil that might be inside of the pan. I wait until the pan starts smoking (do NOT walk away from the pan while doing this!) wait about 60 seconds, turn off the burner, and leave the skillet to cool down where it is. This procedure gives the skillet a nice little bit of seasoning without doing the hour in the oven thing. I've never had any problem with food sticking to this pan, but if I did, I would re-season it in the oven. Never had any rust, as I don't leave water or wet food in it, not even for an hour, and I either wipe it out or wash and quick season it right away. For the great job at cooking this little skillet does, and for how often I find myself using it, the price of this little frying pan was a steal. Please consider replacing your non-stick cookware with its flaky mystery coatings with remarkably durable and non-toxic cast iron. Lodge makes some great cookware. Their quality does not disappoint.

Perfect! small pan , Washed in salt water, lightly oiled, added little butter and scrambled eggs, my test for sticking , NO sticking, even first time used, light wash, back on heat few minutes to dry off then lightly oiled, leave to cool for next use, I’ve tried many fancy pans that the coating come off , cast iron last a lifetime maybe more , rounded shape of inside perfect for easy cleaning, I’m looking to get a bigger one this shape inside too, I have one but want another, no longer available on Amazon for my area

Cooks deliciously. Heavier and smaller than expected.

Great size for one-two servings, of eggs, burgers, vegetable stir fry. Nothing sticks if the pan is well seasoned and lightly oiled before use. This insures that it cleans up easily. I use this pan more than any other I have.