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Lodge 10.25" Pre-Seasoned Cast Iron Skillet w/ Assist Handle + $5 Gift Card

$15
$19.88
+ Free S/H on $35+
+54 Deal Score
21,989 Views
Walmart has Lodge 10.25" Pre-Seasoned Cast Iron Skillet w/ Assist Handle (L8SK3) + $5 Gift Card on sale for $14.97. Shipping is free on $35+ orders. Thanks Duffman814

Note, store pickup is not available

Features:
  • Assist handle for better control
  • Unparalleled heat retention and even heating
  • Pre-seasoned with 100% natural vegetable oil
  • Use to sear, sauté, bake, broil, braise, fry, or grill
  • Use in the oven, on the stove, on the grill, or over a campfire
  • Great for induction cooktops
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Original Post

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Edited March 28, 2020 at 11:54 AM by
Walmart has the Lodge 10.25 Cast Iron Skillet for $14.97 plus you get a $5 walmart gift card. https://www.walmart.com/nco/Lodge.../168537667
The same skillet without the giftcard is $14.88, so its a pretty good deal. However, you have to ship it to your house - store pickup is not an option. Shipping is free at $35 and it looks like they don't include the value of the giftcard, so you will have to spend $25.03 to get free shipping.
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Featured Comments

I have 20 year old Lodge pans that are very course and unpolished. That hasn't been something they've done in decades.
11 Helpful?
I have this exact pan, about 2 years old. Lodge pans have gone down in finished quality substantially over the years. it's still a clean casting, very heavy duty, but they don't do any sort of polishing or smoothing out the cooking surface anymore. It's a very coarse almost like 120 grit sandpaper throughout the entire pan. The factory seasoning does not prevent sticking one tiny bit. I've been meaning to take a sander to it and polish out the inner cooking surface to make it smooth and usable, but I just haven't gotten around to it, so the pan has been sitting since I bought it.

Also, don't waste your money on the little silicone slide-on grips Lodge sells; they do not help. You will absolutely still need to use an oven mitt when handling this pan even on medium heat on the stove. The handle gets HOT.
10 Helpful?
I have this exact pan. I use it for deep dish Chicago pizzas, pineapple upside down cakes, roasted chicken, etc. Despite the surface coarseness mentioned, mine works fine and DOESN'T stick to food. I followed this seasoning guide BEFORE using the pan:
https://www.seriouseats.com/2016/...kware.html

Also, I continue to reseason the pan after EACH use by:
1) immediately cleaning the pan
2) NEVER allowing water or moisture to sit in the pan overnight
3) steam cleaning the pan with burner heat followed by hot tap water (and scraping)
4) heating the pan after drying, to evaporate all residual water
5) rubbing down the pan with vegetable oil after step 4 (the reseasoning step)

The above steps work great, and I'm glad to have a cast iron pan in my culinary arsenal. As mentioned above, the silicone handle cover WILL get hot if you leave it on during cooking or baking. Take the silicone cover off as the pan cooks. Put the silicone cover back on when you're ready to transfer the pan. Or just use a heavy dish towel to grip the handle.
8 Helpful?

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#3
this is a great item at a SD price
THANKS OP
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HIDDEN
03-19-2020 at 05:08 PM
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#5
Is this pubg grade ??
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#6
I have this exact pan, about 2 years old. Lodge pans have gone down in finished quality substantially over the years. it's still a clean casting, very heavy duty, but they don't do any sort of polishing or smoothing out the cooking surface anymore. It's a very coarse almost like 120 grit sandpaper throughout the entire pan. The factory seasoning does not prevent sticking one tiny bit. I've been meaning to take a sander to it and polish out the inner cooking surface to make it smooth and usable, but I just haven't gotten around to it, so the pan has been sitting since I bought it.

Also, don't waste your money on the little silicone slide-on grips Lodge sells; they do not help. You will absolutely still need to use an oven mitt when handling this pan even on medium heat on the stove. The handle gets HOT.
Reply Helpful Comment? 16 6
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#7
Quote from dwarf_tossr
:
Inb4 xenophobic metallurgists and seasoning gurus! It's a decent size pan, but you'll want at least a 12'' if you want to make a sammich with standard-sized bread comfortably (browns better).
C'mon...
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#8
Quote from inchlongnipples
:
I have this exact pan, about 2 years old. Lodge pans have gone down in finished quality substantially over the years. it's still a clean casting, very heavy duty, but they don't do any sort of polishing or smoothing out the cooking surface anymore. It's a very coarse almost like 120 grit sandpaper throughout the entire pan. The factory seasoning does not prevent sticking one tiny bit. I've been meaning to take a sander to it and polish out the inner cooking surface to make it smooth and usable, but I just haven't gotten around to it, so the pan has been sitting since I bought it.

Also, don't waste your money on the little silicone slide-on grips Lodge sells; they do not help. You will absolutely still need to use an oven mitt when handling this pan even on medium heat on the stove. The handle gets HOT.
I have 20 year old Lodge pans that are very course and unpolished. That hasn't been something they've done in decades.
Reply Helpful Comment? 12 1
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#9
If you have ever taken a close look between the really expensive cast iron and the less expensive, it comes down to the time sent on finishing. There is a mod out there where you can take these units and sand them down smooth. Re-season....and you now have a cast iron pan that is as non-stick as teflon. I did it a year ago and it lives up to the hype.
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#10
I have this exact pan. I use it for deep dish Chicago pizzas, pineapple upside down cakes, roasted chicken, etc. Despite the surface coarseness mentioned, mine works fine and DOESN'T stick to food. I followed this seasoning guide BEFORE using the pan:
https://www.seriouseats.com/2016/...kware.html

Also, I continue to reseason the pan after EACH use by:
1) immediately cleaning the pan
2) NEVER allowing water or moisture to sit in the pan overnight
3) steam cleaning the pan with burner heat followed by hot tap water (and scraping)
4) heating the pan after drying, to evaporate all residual water
5) rubbing down the pan with vegetable oil after step 4 (the reseasoning step)

The above steps work great, and I'm glad to have a cast iron pan in my culinary arsenal. As mentioned above, the silicone handle cover WILL get hot if you leave it on during cooking or baking. Take the silicone cover off as the pan cooks. Put the silicone cover back on when you're ready to transfer the pan. Or just use a heavy dish towel to grip the handle.
Reply Helpful Comment? 8 0
Last edited by norco53.sys March 19, 2020 at 08:19 PM.
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#11
Good for going up against a husbands head?
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#12
Quote from lottathought
:
If you have ever taken a close look between the really expensive cast iron and the less expensive, it comes down to the time sent on finishing. There is a mod out there where you can take these units and sand them down smooth. Re-season....and you now have a cast iron pan that is as non-stick as teflon. I did it a year ago and it lives up to the hype.
Which requires another $200 in tools and or labor
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#13
Shipping kills the deal
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#14
Quote from funkmasterta
:
Which requires another $200 in tools and or labor
You are clearly doing it wrong.... LOL

OK, if you do not own a drill, then MAYBE it will be that expensive. But, if like most people, you already own the drill...no...it will not even be close.
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#15
Just note the gift card does a weird thing, where it doesn't count towards the threshold and to get free shipping you'd need to spend $40. I add some other stuff to my cart and if I don't like it I'll just return to walmart.
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