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10.25" Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle EXPIRED

$14
$26.68
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Amazon has 10.25" Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle on sale for $13.99. Shipping is free w/ Prime or on orders $25+.

Note, in stock on February 9, 2021.

Thanks to community member dansrnt for finding this deal

About this item:
  • 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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Edited January 18, 2021 at 08:28 AM by
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black

https://www.amazon.com/dp/B00006J...GVED?psc=1 In stock Feb 1, 2021
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62 Comments

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Joined Oct 2010
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#31
Quote from seanleeforever :
It has been this price at walmart for at least a week if not longer

personally I think 10 inch pan are perfect size for streak. was going to to pick up the 12 inch ones but see in person make me realize it is too large for my use.
12" one is pretty massive, and with a handle sticking out it really can be difficult to fit if you are doing other things

my compromise was getting a 10" normal skillet like this one
and then getting the 12" one without the long handle (the one with the 2 short handles, it's called "dual handle"). then it doesn't take up as much space with a large long handle stocking out

https://www.amazon.com/Lodge-L10SKL-Cast-Iron-Handle/dp/B0714CXBTF/ref=sr_1_1?dchild=1&keywords=lodg... [amazon.com]

getting the dual handle one linked above, just means you really can't use it on an open fire b/c it would involve you reaching into the open fire to grab the 2 short handles. that's where the long assist handle comes in
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#32
Quote from Medic311 :
silicone handle works great. just make sure that it's not near the open flame
the melting pics you see are b/c people do not have their cast iron centered on the burner and too much direct flame heat is reaching the silicone

as long as you do that you should be fine (maybe not use the power burner element with the wide flame, use one of the other ones, just to be safe)

to be honest though, i prefer the heat resistance cloth ones.
I tossed my silicon handle, After you season the pan or clean it with a light coating of oil, that handle slides right of the pan handle. There was no way to properly grip it tight. Thats one pan i would not want to drop on a tile floor. Just my experience with them. They make a grip made of material like an oven glove in the same shape that I use all the time...........
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#33
Quote from crusadertwin :
I tossed my silicon handle, After you season the pan or clean it with a light coating of oil, that handle slides right of the pan handle. There was no way to properly grip it tight. Thats one pan i would not want to drop on a tile floor. Just my experience with them. They make a grip made of material like an oven glove in the same shape that I use all the time...........
mind me asking where you got your hot hands? the seller i got mine from on ebay doesn't seem to be making them anymore. i did see some other ones on ebay but i'm always interested to know where others are getting their hot hands
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#34
Just FYI - these pans heat unevenly. While this is fairly conventional knowledge based on the material type, it's hardly ever spoken.

For example, a stainless steel pan will heat more evenly than cast iron.
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#35
Quote from Medic311 :
mind me asking where you got your hot hands? the seller i got mine from on ebay doesn't seem to be making them anymore. i did see some other ones on ebay but i'm always interested to know where others are getting their hot hands
The silicon came with the lodge pan along with a cleaning kit. It was all purchased thru lodge. My niece bought it for me at xmas. She saw that I was disappointed with the silicon handle an she got me the cloth handle, not sure where she got it.
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#36
Quote from ak1802 :
Just FYI - these pans heat unevenly. While this is fairly conventional knowledge based on the material type, it's hardly ever spoken.

For example, a stainless steel pan will heat more evenly than cast iron.
That is not correct at all. If you take the time to preheat the pan then nothing beats it. If you put the pan on the stove top and turn the burner on and start cracking eggs right away then yes you will have problems. You have to know how to use it.
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Last edited by YuHu2 January 16, 2021 at 09:41 AM.
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#37
The 10.25" has been $14.88 for over a year, so this size isn't really a deal. It's funny seeing all these people impulse buying it because they think it's an insanely great steal, lol. If you're new to cast iron it is a great starter skillet, but a lot of you will also end up hating it and the care and maintenance required, if it's an impulse buy with no prior watching/reading cast iron tutorials.

I'm gonna say that the 12" DUAL handle is a better purchase if you are looking at that size skillet, or a size that can meet all your needs. The long assist handle of the 12" inch posted here may be difficult to fit in some ovens, and the dual handle one sits nicer on top of the stove, where you likely will want to keep it all the time.

Help deciding what size to get:
8" is great for a nice size burger or sausage patty, or a fried egg or 2.
10" is good for a couple burger patties, a steak, or a nice size omelette. 6 slices of bacon or so can fit, but you'll have to trim them.
12" Should be enough for most all your cooking needs, easily cooking a full size meal for 2-4 people. It's heavy and awkward to clean, or when moving it around while fully loaded with food. Cleaning, drying, and oiling it is awkward when it's still warm, will have to carefully rest it on a safe surface or towel so you can maneuver it without scratching or chipping it. You won't be moving this around with just one hand if it's still hot and loaded with food.

14 - 15" are great for pizzas.

The silicone handles you can buy are indeed trash, they are very loose fitting and quite scary to fully depend on, especially if your handle is well seasoned and slippery. If you use one, always use an oven mitt with your other hand to also hold on to the assist handle, even on the 10.25".
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Last edited by McNutsack January 16, 2021 at 09:47 AM.

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#38
Quote from ak1802 :
Just FYI - these pans heat unevenly. While this is fairly conventional knowledge based on the material type, it's hardly ever spoken.

For example, a stainless steel pan will heat more evenly than cast iron.
Second this. Cast iron is good for heat retention but not good at evenly heating up, compared to aluminum core or copper core stainless. You have to wait longer for the pan to be evenly heated.
I dislike the silicone handles, too slippery and heat soaks through. Lodge sells cloth oven mitt-style handle sleeves that are much nicer to use
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Last edited by boatshoes January 16, 2021 at 10:04 AM.
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#39
Quote from TunaNugget :
It's a buck lower than the frontpage post.
https://slickdeals.net/f/14748260-8-lodge-pre-seasoned-cast-iron-skillet-9-90-more-free-store-pickup
Ironically it's been less than $15 for 6 months now.
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#40
repped
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#41
Quote from YuHu2 :
That is not correct at all. If you take the time to preheat the pan then nothing beats it. If you put the pan on the stove top and turn the burner on and start cracking eggs right away then yes you will have problems. You have to know how to use it.
Cast iron heats unevenly, see #3 in this article. You can take time to heat the entire pan over a flame or electric stove top, but it distributes the heat unevenly.

https://madeincookware.com/blogs/...-cast-iron
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#42
Quote from RelaxedSeagull491 :
You can multi tasks better than me 😂 Smash burgers sounds so good right now.
There are some great recipes out there for smash burgers. As an FYI, I used a Cuisinart cast iron press, that I received as an Xmas gift, with wooden handle (the wooden handle really helps) and love it. I wish it was made in the USA, but like so much else - made in China. Very high quality, tho... and toss in a seeded brioche bun sprayed with olive oil (to toast on cast iron pan as well) add some American and you got the foundation for one great burger.

Here's the link to the Cuisinart if you're interested:

Cuisinart Smashed Burger Press, Cast Iron CISB-111 https://www.amazon.com/dp/B07SZFH...aGbCDANPSX
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#43
Quote from YuHu2 :
That is not correct at all. If you take the time to preheat the pan then nothing beats it. If you put the pan on the stove top and turn the burner on and start cracking eggs right away then yes you will have problems. You have to know how to use it.
Yeah, cast iron is pretty terrible at dispersing heat. If you want even cooking it's best to have pan that fits the size of your burner. In general I've found that the 10" fits well ony "large" burners and mostly has even heating, while the 12" hangs over the side enough that there are cold spots around the outside.

You can preheat the whole pan in the oven, but at that point I'll just grab my 12" triple ply stainless instead. More even heating, and works better for some things anyway.
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#44
Quote from ak1802 :
Cast iron heats unevenly, see #3 in this article. You can take time to heat the entire pan over a flame or electric stove top, but it distributes the heat unevenly.

https://madeincookware.com/blogs/...-cast-iron
You realize you're quoting a blog from a website that sells steel pans, right?
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#45
I like the 14-inch Wok which is a perfect size for stir fry but I have never seen it went on sale.
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