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Cast iron pans of this quality are so cheap that I just buy Lodge for a few bucks more. That way I don't have to worry about what gutter oil China possibly used to season the pan with, and Lodge is actually made in the US. The pans essentially last forever, so whats another few cents per year of use? Not judging anyone, but just a thought.
Funny this popped up today. I just read a study where they found heavy metals, mercury, arsenic, and cadmium, and other toxins in import cast iron. Best to stick with Lodge imo.
Yes, the 12" refers to the diameter of the top opening in case you want to add a lid of matching size. I was able to use a 12" lid from another pan to cover my 12" cast iron skillet when making popcorn. My home-made popcorn turns out perfectly every time with my choice of seasoning when using cast iron skillet after failing so many times with pans made from other materials.
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The description says 12" cooking surface.
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