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expired Posted by gaamn114 | Staff • Mar 27, 2025
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expired Posted by gaamn114 | Staff • Mar 27, 2025

10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet

$14

$34

58% off
Amazon
63 Comments 27,403 Views
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Deal Details
Amazon has 10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet on sale for $13.99. Shipping is free w/ Prime or on $35+.

Thanks Deal Hunter gaamn114 for sharing this deal

About this Product:
  • Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
  • Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals.
  • Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.

Editor's Notes

Written by slickdewmaster | Staff
  • Amazon Return Policy:
    • This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
  • Reviews:
  • About this Store:

Original Post

Written by gaamn114 | Staff
Product Info
Community Notes
About the Poster
Deal Details
Product Info
Community Notes
About the Poster
Amazon has 10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet on sale for $13.99. Shipping is free w/ Prime or on $35+.

Thanks Deal Hunter gaamn114 for sharing this deal

About this Product:
  • Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
  • Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals.
  • Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.

Editor's Notes

Written by slickdewmaster | Staff
  • Amazon Return Policy:
    • This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
  • Reviews:
  • About this Store:

Original Post

Written by gaamn114 | Staff

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Model: Lodge 10.25" Cast Iron Skillet - Black

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Top Comments

Selman
4220 Posts
1723 Reputation
I like my lodge skillet because it is thicker than my others. I don't like the stubby handle. Since, it is thick, it's the one I like to use at extreme heat for steaks and blackening. But, the stubby handle sucks because it rapidly heats up. They make a silicone grabber handle, but it fits loosely.

For those reasons I mainly prefer my Victoria cast iron. It has a longer handle. It is a little thinner, but that's kind of good on a 12" or 14" skillet.
Sixtyten
144 Posts
48 Reputation
14 bucks is almost an automatic buy for something that will last through the next 3 apocalypses. Extras enable dual-wield mode 🍳 🍳
Caffeineman
605 Posts
91 Reputation
While I have zero knowledge about this pan I really enjoyed the pictures of the dimensions and I wish all pans had this.

62 Comments

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Pro
Mar 27, 2025
3,929 Posts
Joined Aug 2011
Mar 27, 2025
fritzo
Pro
Mar 27, 2025
3,929 Posts
Quote from MiniSuper :
It doubles as weapon/shield during the apocalypses too.
Don't forget it can be used by your 1950's sitcom wife to hit you on the head when you stumble into the house at 2am wearing a lampshade.
Pro
Mar 27, 2025
732 Posts
Joined Sep 2016
Mar 27, 2025
jnyip
Pro
Mar 27, 2025
732 Posts
This is a kitchen staple. A little bit of maintenance but at the end of the day cast iron is the best. This is from someone who cooks 2-3 meals a day for a family of four and also had carbon steel, coated nonstick, and All-Clad stainless. Better searing and more nonstick than stainless, longer lasting and less toxic than Teflon. Nearly indestructible. Made in the USA. And CHEAP.
Mar 27, 2025
701 Posts
Joined Feb 2016
Mar 27, 2025
MamaDeal
Mar 27, 2025
701 Posts
Quote from MSH :
Clicked on it and it said I purchased it before Jan 2021 must have been another slick deal back then and for the same price 13.99. With inflation that is a WIN!
Now if I can only figure out where it went
I think the one in my garage belongs to you.
Mar 27, 2025
64 Posts
Joined Dec 2007
Mar 27, 2025
inferno1
Mar 27, 2025
64 Posts
Quote from Selman :
I like my lodge skillet because it is thicker than my others. I don't like the stubby handle. Since, it is thick, it's the one I like to use at extreme heat for steaks and blackening. But, the stubby handle sucks because it rapidly heats up. They make a silicone grabber handle, but it fits loosely.

For those reasons I mainly prefer my Victoria cast iron. It has a longer handle. It is a little thinner, but that's kind of good on a 12" or 14" skillet.
I agree with your assessment. Handle is too short and puts a lot of stress on the wrist due to weight.
I too have the silicone handle sleeve. I find I have to pot holder one hand to support other side of pan. Is what it is, but love the Lodge for steaks.
Mar 27, 2025
1,142 Posts
Joined Dec 2006
Mar 27, 2025
ktkn
Mar 27, 2025
1,142 Posts
For these new lodge cast iron pans (not the old ones)... do you strip the initial non stick finish and then season... or do you just season overtop the nonstick coating?
Mar 28, 2025
711 Posts
Joined Jun 2016
Mar 28, 2025
saluteyourshorts
Mar 28, 2025
711 Posts
Quote from ktkn :
For these new lodge cast iron pans (not the old ones)... do you strip the initial non stick finish and then season... or do you just season overtop the nonstick coating?
Lodge's factory season is good. There's no reason to get rid of it or to add extra layers. Just start cooking.
Mar 28, 2025
248 Posts
Joined Mar 2009
Mar 28, 2025
thehumidity
Mar 28, 2025
248 Posts
Quote from Selman :
I like my lodge skillet because it is thicker than my others. I don't like the stubby handle. Since, it is thick, it's the one I like to use at extreme heat for steaks and blackening. But, the stubby handle sucks because it rapidly heats up. They make a silicone grabber handle, but it fits loosely.

For those reasons I mainly prefer my Victoria cast iron. It has a longer handle. It is a little thinner, but that's kind of good on a 12" or 14" skillet.
I like my Lodge's handle the length that it is, because it fits in the cabinet easier. Also, these are made down South near Chattanooga, Tennessee.

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Mar 28, 2025
329 Posts
Joined Oct 2017
Mar 28, 2025
JasonR9389
Mar 28, 2025
329 Posts
Quote from dealmashuguna :
this any good for pancakes or will they stick much? thanks!
I make pancakes all the time, no problem! Always need a little fat / oil in cast iron, butter works great for lighter foods too. Lard is great for seasoning if you're not afraid of pork.
Mar 28, 2025
3,585 Posts
Joined Aug 2004
Mar 28, 2025
CyberGuy
Mar 28, 2025
3,585 Posts
Quote from Rethcir :
I just bought a 12 inch one, I frickin love it. It is a bit heavy,
Lodge's 12" Chef Collection skillet is 40% lighter than their standard one. I was able to find this 12" one [amazon.com] at Marshall's for $21
Last edited by CyberGuy March 27, 2025 at 08:58 PM.
Pro
Mar 28, 2025
2,067 Posts
Joined Dec 2012
Mar 28, 2025
snafufubarpita
Pro
Mar 28, 2025
2,067 Posts
Quote from huja :
Sweet deal. I bought it for $15.92 in 2016. One of the few things that has gotten cheaper.
Same in 2013.. this is a very good price ✌️😀
Mar 28, 2025
37 Posts
Joined Jan 2020
Mar 28, 2025
7DeuceDeuce
Mar 28, 2025
37 Posts
Quote from fintlewoodlewix :
Why would you be unable to use oil? Use olive or avocado oil, and it gives you health fats. Canola and similar are probably fine too. Just avoid animal fats and coconut oil most of the time. Now and then will probably be alright.
What? Lard is literally the best for seasoning CI.
Mar 28, 2025
4,220 Posts
Joined Jul 2010
Mar 28, 2025
Selman
Mar 28, 2025
4,220 Posts
Quote from 7DeuceDeuce :
What? Lard is literally the best for seasoning CI.
It's a classic seasoning, and it may be best if that's what you have on hand, but saturated fats like lard do not polymerize as well as unsaturated fats, so objectively lard is poor in the area of polymerization, but the super high polymerization oil like flaxseed can be brittle. Inbetween is probably best.

In my opinion, I like a natural mixed fat seasoning containing unsaturated cooking oils and natural fat from meat I'm cooking. I would definitely start with an unsaturated oil to make quick polymerizing coats, but then something like lard can make poorly polymerized, but soft durable coats. Mainly I just cook in it, and if I'm preheating the oven really hot, sometimes I'll put a light oil coat on it and throw it in, but that's super rare. After cooking on one a decade or more, seasoning is not really a concern anymore unless you scrub it with steel wool or something that wears through it.
Mar 28, 2025
2 Posts
Joined Mar 2020
Mar 28, 2025
puckfurdue1210
Mar 28, 2025
2 Posts
Approximately 15 years ago, I bought this same Lodge cast iron through Slickdeals for $10 (recession-era pricing). I still use it almost every single day. It's still my favorite Slickdeal ever, and I often tell people it was the best $10 I've ever spent. I plan on leaving it to my children in my will.
Mar 28, 2025
2,744 Posts
Joined Nov 2009
Mar 28, 2025
Kumicho
Mar 28, 2025
2,744 Posts
Quote from JumpingJack502 :
I'll be the one to say it, with the advancement of nonstick coatings and knowledge of properly using stainless steel, there is very little reason to have a cast iron pan around the kitchen unless you like casseroles or reverse sear steak often. They just don't offer enough utility. My Lodge pan sits at the bottom of stack almost indefinitely.
It's all about the right tool for the job. I have cast iron, enameled cast iron, triple-ply stainless and nonstick, and they all get used for different things. Searing a steak? Cast iron. Frying something on high heat? Cast iron. Sauteing something? Stainless. General meals? Stainless. Eggs in the morning? nonstick. Reheating things (I don't use a microwave)? Nonstick.
I wouldn't sear a steak in stainless or nonstick, and I wouldn't sauté something in cast iron. Carbon steel combines some of the properties of cast iron with that of stainless, but it still doesn't have the mass for searing or frying things on high heat.

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Mar 28, 2025
67 Posts
Joined Jan 2017
Mar 28, 2025
D.Diggs
Mar 28, 2025
67 Posts
Quote from WildRigger47 :
The proof of how misguided you are with cast iron cooking & cookware care is right within your own words and whatever food is so sticking in your cookware. It really shows when you say "I find the best way to clean my cast iron is to just boil an inch of water and scrape clean." You are freely admitting you have a need to SCRAPE it clean, or boil water in it, which you would not have to do if you had a properly seasoned cast iron cookware. Contrary to what you believe, seasoning is not a 1-time process. Adding oil is just the bare initial start of any seasoning process and not true seasoning at all. You say "Every time you put oil on the hot pan, it seasons it, so every time you're cooking, it gets reseasoned". Almost correct, but 100% correct would be every time you put oil on the hot pan it deepens the seasoning over time, but NOT if you soap, boil water, and scrape the cast iron's seasoning in-between, every time you cook & wash. The need for me to scrape my cast iron is extremely rare. I've never used soap or 'boil water' in it to clean it. Why? Because my cookware is near 99% clean AFTER cooking in it, before a quick rinse with water and a wipe with paper towel to clean away the excess oil. The fact that it doesn't need such severe cleaning should tell you something. Been doing it for over 50 years.
Commercial soap no longer contains lye and so long as it is quickly dried, washing with soap does not strip the seasoning.

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