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

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.

Too heavy

Only if you can't lift a couple lbs with both arms.

You realize you're quoting a blog from a website that sells steel pans, right?

Wish this was 12", I'm going to hold out for that. Bought a 12" Lodge pre-seasoned cast iron from Target for $11.99 pre tax, shipped.

Weigh one man, mine weighs 6 lbs. try it?

Don't attack the messenger - there's a thermal test in the article that shows cast iron will get hot, but does indeed distribute the heat unevenly. I also know this from experience as I've had a cast iron skillet for almost 5 yrs now.

I am a cook, and I collect cast iron and restore older pieces. I also own a collection of high-end stainless (which I love). The functional thermal cooking difference between cast iron and stainless steel for many tasks is marginal for the average cook. I use them for different things. Cast iron, however, is much, much cheaper (you can even find good pieces for a few dollars at GoodWill and estate sales) than good multiply stainless, and while stainless may be marginally better in thermal tests for skillet cooking, it cannot compete in skillet cooking when it comes to seasoning and developing a largely non-stick patina when used properly. Plus, let's be honest, well seasoned cast iron is just "cooler." It has much more character. I default to cast iron, most of the time, for skillet tasks; I default to stainless for typical pots/pans cooking. Stainless certainly wins when it comes to easy of care, though. Bottom line and any thermal test aside, buy cast iron if you are on a budget and/or want to have something that gets better with time, looks cool, is practically indestructible, and that you can pass down to your grandkids.

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".

Good take! Also, what's your process for seasoning your cast iron?

Separately, I've tried to sear multiple filet's on a 12 inch cast iron skillet and there was an observable difference in cooking at ones in the middle vs. towards the outside. Hence my comment on heat distribution and subsequent research.