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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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$14
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62 Comments

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Joined Nov 2015
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#46
Picked up a Lodge 10.25" for $14.88 & a 8" for $9.88 just today at Walmart. Reg price.
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#47
Which would be better for searing steaks on a small induction burner outdoors -- cast iron or stainless (made for induction)?
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Joined Sep 2008
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#48
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.
Stainless has lower thermal conductivity than cast iron so it actually is worse at conducting heat. Cast iron is also generally much thicker than stainless cookware, which also aids conducting heat.

However, copper and aluminum have way higher thermal conductivity values than stainless steel, carbon steel, or cast iron, so if you have tri-ply or similar clad cookware those will have superior thermal conductivity and will heat more evenly assuming the aluminum or copper layer is decently thick.

Cast iron is great because it's thick and heavy. You have to preheat it but it will hold that heat and give excellent searing.
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Last edited by fanglekai January 17, 2021 at 06:33 AM.
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#49
Quote from areid1957 :
Too heavy
Only if you can't lift a couple lbs with both arms.
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#50
Quote from dealmaster00 :
Only if you can't lift a couple lbs with both arms.
Weigh one man, mine weighs 6 lbs. try it?
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Joined May 2017
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#51
Went out on a hunt for the Lodge pre-seasoned one at TJMaxx or Marshalls but no luck. Ended up seeing a 12 inch at our local BJs. $19.99 pre-seasoned with assist handle and silicon handle cover.
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Joined Sep 2010
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#52
Quote from bondra76 :
You realize you're quoting a blog from a website that sells steel pans, right?
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.
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Joined Feb 2009
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#53
Quote from fenghiskhan :
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.
I got a 12" yesterday from TJ Maxx for $14.99. YMMV
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#54
Quote from areid1957 :
Weigh one man, mine weighs 6 lbs. try it?
I have the 12" ones which weigh more and they are not hard to lift with one arm. Incredibly easy to lift with 2.
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Joined Apr 2015
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#55
Some people knock Lodge pans because they aren't high-end. Yes, they're cheap, but there's nothing wrong with them and they work great. I have a skillet like this and a grill pan, and both get plenty of use. I also have an old-ass Griswold that was my grandmother's. That's my favorite piece of cookware, but my Lodge pans get more use and are honestly just fine.
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#56
Quote from ak1802 :
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. Smilie 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.
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Last edited by ironman69 January 19, 2021 at 05:32 PM.
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#57
Quote from ironman69 :
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. Smilie 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.
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.
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#58
Quote from McNutsack :
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".
Seems a bit anal retentive there. I almost never wash mine as I use it like a commercial griddle to fry foods, make quesadillas. Just wash it with hot water. All good. Then put it back on the stove and turn it on and heat away the water. Use soap if you have to. It won't affect the polymer surface.

I've had mine for 20 years and it's going great. Best use is for making pizza. Preheat oven with pan in there. Make your pizza on parchment paper and set it in the pan. Makes pizza as good as a restaurant.

Seasoning? Just always add some oil when cooking something. Don't cook gloppy food.

If you use it as a griddle, you don't need to take it off the stove. When it cools down, wipe it out with a paper towel.
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#59
Bought a Westinghouse 10.5" from Macy's and the surface was much rougher than this Lodge. The handle was also harder to hold.
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#60
Quote from ak1802 :
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.
Thanks. I have been using cast-iron almost every day for 20 years, and I've always just used a thin thin layer of whatever oil I had handy for repeat seasonings. I've never had a preference one way or the other or noticed a difference with oils. I think the key with cast-iron is to use it a lot. It is not the kind of cookware to leave in the cabinet for weeks or months at a time. If you use it regularly and clean and season it properly, it's an amazing piece of cookware.

I think you're correct on the searing especially when using a glass top stove, which tends to have burners that turn on and off to regulate heat. I have less of a problem on a gas stove, grill, or open fire with uneven searing. I do have a glass top stove; and my favorite cast-iron to use with it is from the early 1900s that still has an intact heat ring on the bottom so it sits flush and slightly elevated. It seems to do better on an electric stove than the flat bottom cast iron pans. I also heat the pan somewhat slowly and always let it come to temp before putting oil in it to cook with.
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Last edited by ironman69 January 20, 2021 at 11:21 AM.
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