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Lodge 10 Inch Cast Iron Chef Skillet. Pre-Seasoned Cast Iron Pan with Sloped Edges for Sautes and Stir Fry.
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Purchase options and add-ons
Brand | Lodge |
Material | Cast Iron |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible |
Color | Black |
Capacity | 1 Pounds |
About this item
- Sloped sides with tear-drop handle
- Pre-Seasoned and ready-to-use
- Superior heat retention and even cooking
- Use on all cooking surfaces, grills, campfires and oven safe
- Made in the USA
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This Item Lodge 10 Inch Cast Iron Chef Skillet. Pre-Seasoned Cast Iron Pan with Sloped Edges for Sautes and Stir Fry. | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $41.98$41.98 | -27% $19.96$19.96 List: $27.50 | $19.95$19.95 | $59.72$59.72 | -6% $27.95$27.95 List: $29.86 | $34.99$34.99 |
Delivery | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 |
Customer Ratings | ||||||
Heat distribution | 4.7 | 5.0 | 4.7 | 4.3 | 4.9 | 4.6 |
Easy to clean | 4.4 | 5.0 | 4.0 | 4.2 | 4.2 | 4.2 |
Heat resistance | 4.3 | 5.0 | 4.6 | 4.5 | 4.7 | — |
Sold By | I Distro | Amazon.com | Pattern Professional | Callie Products | Pattern Professional | Italic Labs LC |
capacity | 1 pounds | 2.8 liters | 375 milliliters | 10.25 ounces | 5 liters | 1.5 quarts |
material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Inoxidable | Cast Iron |
diameter | 10 inches inches | 8 inches inches | 8 inches inches | 10.25 inches inches | 10 inches inches | — |
has nonstick coating | ✓ | ✓ | ✓ | ✓ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
model name | Lodge LCS3 | Lodge | LC8SK | BL96SK | LC10SK | 10 Round |
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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.
Product Highlights
Multi-Functional Cookware
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.
Features:
- 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
Eco-Responsibility
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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Product information
Brand | Lodge |
---|---|
Material | Cast Iron |
Special Feature | Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible |
Color | Black |
Capacity | 1 Pounds |
Compatible Devices | Gas |
Product Care Instructions | Hand Wash Only |
Handle Material | Cast Iron |
Item Weight | 4.45 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Lodge LCS3 |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Product Dimensions | 16.63 x 10.5 x 2.13 inches |
Item Weight | 4.45 pounds |
Manufacturer | LODGE |
ASIN | B00008GKDJ |
Item model number | LCS3 |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #97,705 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #594 in Skillets |
Is Discontinued By Manufacturer | No |
Date First Available | February 15, 2003 |
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Product Description
Product Description
Designed for the gourmet, the Lodge Chef Skillet is great for omelets, cornbread or sauteing. This unique 10-inch skillet has sloped sides and features a teardrop handle. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Made of cast iron, this skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Measures: 10-inch diameter, 1.75-inch deep. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. 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 conveyer 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. 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.
From the Manufacturer
Lodge's 10-inch cast-iron chef's skillet features an assist handle that helps the user lift the pan from the stove. Like all Lodge cast-iron cookware, this skillet outcooks even the most expensive stainless or aluminum cookware because of its unrivaled heat retention, versatility, value, and durability. The even heating of cast iron is perfect for golden, tender, perfectly pan-fried chicken, or for the slow simmering of roasts, stews, and soups. Lodge's pieces adhere to the company's strict standards. Each precision mold produces the correct wall thickness for the item in question, producing the finest, most consistent cast-iron cookware on the market. This skillet is 2 inches deep and weighs approximately 6 pounds.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, value, size and ease of cleaning of the saute fry pan. They mention that it cooks well, is easy to season and is great value for money. Some are also satisfied with the heat, and versatility. That said, opinions are mixed on weight and non-stick.
AI-generated from the text of customer reviews
Customers like the quality of the saute fry pan. For example, they mention that it's easy to season, heats evenly, and enhances the flavors of meats. Customers also say that the bottom of the pan looks great.
"...Now on to the pan itself. This is a classic lodge product, high quality, attention to detail and one of the few cast iron cookware that are not made..." Read more
"...Like all Lodge, it comes pre-seasoned, which simply means it has a coating of oil that prevents oxidation...." Read more
"Lodge cast iron is great, and I would highly recommend it for anyone shopping for cookware...." Read more
"...The slanted edges are nice for getting a spatula in there. Cast iron is great in that you can stick it in the oven to bake or broil...." Read more
Customers appreciate the value of the saute fry pan. They mention that it is a great quality for the price, and it cooks just as well for a cheaper price. Some say that the pan is easy to season and clean.
"...Pros:-Great price-no apparent durability issues-The second handle opposite the main one is a big plus..." Read more
"...I'll probably pick up a second one because it's so cheap and indestructible." Read more
"...It is preseasoned and is a good size. Also price was right. I got it when it was on sale. Thank you" Read more
"...It was worth the extra cost to me for this reason The sloped sides do make it easier to turn items...." Read more
Customers like the size of the fry pan. They mention it's a good size, but doesn't look huge. The skillet is great for 1 or 2 people, and is a perfect match for their gas stove. The handle is ergonomic and comfortable, making it easier to use.
"...It's the perfect size if you are just making stuff for yourself; I'd get a bigger one if you cook more for a family...." Read more
"...It's big enough to handle most jobs, but not so heavy that my kids can't use it. (Can't say that for the 12" one.)..." Read more
"...Perfect size for a large rib eye for two." Read more
"...It's a good size and isn't as hefty as the 12" skillet. I've been able to cook meals for 3 people at a time in it with ease...." Read more
Customers find the ease of cleaning to be a positive aspect of the saute fry pan. They mention that the pan is easy to clean and that stuff comes right off.
"...Cleanup is easy, but ONLY if you know how to care for cast iron (and it is well seasoned)...." Read more
"...cast-iron just run it under hot water and scrub it with that, stuff comes right off and then once you’ve dried it, which you have to do with cast-..." Read more
"...Cleaning it is even easier...." Read more
"...The pan is nice and slick now and easy to clean with nothing more than hot water, a sponge and a little elbow grease for a few little baked in..." Read more
Customers like the heat of the fry pan. They say it's good at holding heat, has good heat distribution, and is the right thickness to heat up fairly quickly. They also mention that it can stand up to intense heat, makes food taste better, and makes cooking easier.
"...This size is great for heating up leftovers or side dishes...." Read more
"...Lodge's cast iron is great at holding heat, and has good heat distribution...." Read more
"...fried chicken (any kind of frying, since it retains heat quite well).- pies- flat breads- pancakes-..." Read more
"...3 for "easy to clean" only because this is cast iron- cast iron does not distribute heat, it holds heat, choosing the right sized heating element is..." Read more
Customers like the versatility of the fry pan. They say it's great for all sorts of cooking, including breakfast, lunch, and dinner. Customers also say it is the best for omelettes, and a great skillet for everyday use. They also say that it is good for camping and perfect for sauteing vegetables.
"This pan never leaves the stove. I use it at least once a day, it is so versatile...." Read more
"...I have a display of cast iron. Great addition" Read more
"...Scrambled eggs are kind of a pain to clean up too. Sauteed veggies come out great. Clean up is really no big deal...." Read more
"...It is a versatile tool in the kitchen and perhaps one of the most valuable pieces in your toolbox to create that fine, restaurant-style dish that..." Read more
Customers have mixed opinions about the weight of the saute fry pan. Some mention it's heavy enough to handle most jobs, while others say it' s very heavy.
"...It's big enough to handle most jobs, but not so heavy that my kids can't use it. (Can't say that for the 12" one.)..." Read more
"...It's also very heavy...." Read more
"...The skillet is nice and heavy as you would expect...." Read more
"I am so excited about ordering this cast Iron frying pan! Its a little heavy but its so worth the benefits...." Read more
Customers have mixed opinions about the non-stick of the saute fry pan. Some mention that the seasoned cast iron is incredibly non- stick, while others say that it's not quite non-stuck yet and that eggs stuck the first time they used it.
"...Properly seasoned cast iron is incredibly non stick...." Read more
"...But they stuck completely and had to be pried up to flip. It didn't get better and I moped over my finished breakfast...." Read more
"...-The second handle opposite the main one is a big plus-Good non-stick properties after just 2 seasoning cycles.Cons:..." Read more
"...Eggs cooked great. No sticking. Note that my family only eats scrambled eggs....I cannot evaluate eggs sunny side up, etc......." Read more
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Now on to the pan itself. This is a classic lodge product, high quality, attention to detail and one of the few cast iron cookware that are not made horribly in china, or cost an arm and a leg from Europe. Finishing is smooth for todays cast iron, although not as smooth as the stuff from yesteryear. I gave 2 stars for heat distribution and 3 for "easy to clean" only because this is cast iron- cast iron does not distribute heat, it holds heat, choosing the right sized heating element is a must for even heat distribution with cast iron.
Cleanup is easy, but ONLY if you know how to care for cast iron (and it is well seasoned). Mostly I just wipe mine out after use, using the lodge plastic scraper for more stubborn residue (such as scrambled eggs- fried eggs require just a wipe with a paper towel). Properly seasoned cast iron is incredibly non stick.
If you are new to cast iron, don't be discouraged, but do keep your mind open to learn. Once you get to know cast iron, you will NEVER go back to horrible non stick pans. I LOVE my cast iron and won't touch a nasty aluminum pan ever again (most Teflon, etc pans are cheap aluminum pans coated with a non stick coating, even those "blue diamond" or ceramic pans!)
One more thing, I highly recommend adding a few additional coats of seasoning once you receive the pan- my go to is flax seed oil (I use the 365 brand from Whole Foods). Wipe the pan down liberally with the oil, then wipe the residue with a paper towel. Bake upside down @ 500f / 260c for 1 hour so the oil smokes and hardens. Let the pan cool & repeat (or if you use heat proof mits you can take it out and do it while its hot and go straight back in the hot oven)
I have a bunch of Lodge skillets, a griddle, two Dutch ovens and a pot with a self-basting lid which happens to also fit one of my skillets as well as my new chef's skillet. I really wanted a skillet with rounded sides, mostly for an egg and omelette pan. At $15, the LCS3 is a steal, considering I can neither find nor afford vintage Griswold.
Like all Lodge, it comes pre-seasoned, which simply means it has a coating of oil that prevents oxidation. This seasoning is not what makes it non-stick. How you cook with it does. Out of the box, I enjoyed the cathartic ritual of baking four more coats of oil onto the seasoning which turned it a lovely, shiny black. Then, I pressed it into service as a non-stick wonder.
Some people complain about the "pebbly" texture of the pan, some even testifying that this is the reason food sticks ... wrong. Proper temperature and proper amounts of fats are the keys to cooking non-stick. The "pebbly" texture means nothing. Besides, with continued use, the "pebbly" texture will turn into a smooth-as-silk surface. All my Lodge has been used enough to reach this point (except, of course, this brand new piece.)
There are a lot of great videos on Youtube that can teach you how to cook with and care for your cast iron, but I can sum it up in a jiffy. Always preheat your cast iron over medium / low heat first, until it lightly smokes. Lower the heat slightly. Add butter, oil or other fats that are room temperature or cold. Coat the bottom and sides. Add your food and watch it slide around. When finished, rinse with hot water; if you have fond in the pan, scrape with a nylon scraper and rinse away. Dry the cast iron on the stove top burner and then wipe down with a very light coating of oil. You're ready for the next use. (This coating will lightly smoke when it reaches proper temperature, indicating when to add your cooking fats.)
Other than the initial wash-down out of the box, I personally do not use soap on my cast iron. Some people do. Avoid cooking with acidic foods and liquids like tomatoes or vinegars or you'll surely be re-seasoning your pan before you know it. Good luck, and good cooking. And remember the chef's maxim: "Hot pan, cold fat."