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Lodge Cast Iron Skillet 26cm ($25.42 US / $31.35 AUD Delivered) @ Amazon US

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Lodge Cast Iron Skillet 26cm ($25.42 US / $31.35 AUD Delivered) @ Amazon USAffiliate
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dannycheapcheap on 28/01/2018 - 21:12 amazon.com (12155 clicks)
Last edited 01/02/2018 - 14:03 by 4 other users
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Hey all,

Had to share this one, I’ve been hunting for a bargain on this after seeing it priced at $78 at Chefs Hat in Melbourne. Cheapest delivered in Oz right now is around $60ish. Amazon US have this out for just over $10 US + delivery!

With a good season this should last a few nuclear strikes!!

AUD price was using the US dollar and letting my bank do all the conversion works.

29/1 3pm: Back in stock

30/1 330pm: Back in stock

31/1 10:15am: Back in stock

1/2 130pm: Back in stock

Price History at C CamelCamelCamel.
Home & Garden Cast Iron Cookware Cookware Frypan Lodge

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closed Comments

  • Being Askhole on 28/01/2018 - 21:16

    nice.. its show US $11.32 after 58% discount to me ..so its more cheap i guess.
    Edit.. i guess i missed the delivery charges .. .

  • kahn on 28/01/2018 - 21:23
    +12

    8,803 reviews on Amazon if you've got nothing better to read for a week.

  • t25 on 28/01/2018 - 21:27
    +1

    Excellent! I can sear my steaks properly now

    • dannycheapcheap on 28/01/2018 - 21:31
      +7

      I’m waiting for the next Anova price drop so I can join the powers of vac sealing, Anova, cast iron and lots of butter.

      • pranksta on 28/01/2018 - 22:08
        +1

        You won't regret it

      • shrodes on 28/01/2018 - 22:52

        Anova steaks come out amazing

        • gugs on 29/01/2018 - 19:06

          Salmon too

      • BamBam cheapsk8 on 29/01/2018 - 05:32
        +2

        I have gon back to cooking steak straight on the grill. A goo dear on each side is all I do anyway. But I did an amazing leg of lamb in the spa on the weekend. Amazing!!

    • R4 on 29/01/2018 - 11:05

      Cool. I use a German-made Fissler non-Teflon frying pan and get great results. I sometimes sous vide my steaks and thin finish them in the Fissler.

      Proteintastic!

  • anthem29 on 28/01/2018 - 21:28
    +36

    Real life PUBG.

    • Wheresmyspaceship on 29/01/2018 - 16:39

      Will do well as an accessory for an obscure fancy dress night.

    • phuzz on 29/01/2018 - 17:18

      +1 has saved my life a few times.

  • dom on 28/01/2018 - 21:35
    +1

    Legend. Been waiting for this!

    • girl8940117 on 28/01/2018 - 22:04

      So did I!!! Almost bought 35$ for 20cm one in Peters of Kensington.

  • pasey25 on 28/01/2018 - 21:37

    Great pan. Use mine so often I don’t put it away, just back on the stovetop after washing

    • macrocephalic on 29/01/2018 - 16:53

      I put mine in the oven, so anytime the oven is on it's sealing the oil in a bit more.

      • pasey25 on 29/01/2018 - 16:56

        thats gonna put a strain on your energy bills!

        • macrocephalic on 29/01/2018 - 16:59

          I think you misunderstood, I store it in the oven, and only take it out as needed. This way it gets heated up each time the oven is used.

        • pasey25 on 29/01/2018 - 21:06
          -3

          @macrocephalic:

          I’m not sure you realize how much energy your oven has to use to heat up the pan every time you turn it on

        • macrocephalic on 30/01/2018 - 10:40
          +18

          @pasey25:
          Quick calcs:
          Pan mass= 1.5kg
          specific heat of cast iron = 0.46kj/kg/c
          degrees delta (180c cooking from 20c ambient) = 160
          kj required to heat pan = 1.50.46160 = 110kj
          110kj -> watt hours = 31wh
          electricity cost = 21c/kwh
          total cost = (31/1000)*21 = 0.651cents

          I think I can afford the two thirds of a cent that it costs to heat up the pan each time I use the oven.

        • ChadHominem on 30/01/2018 - 16:53

          @macrocephalic:
          Upvote for not saying "quick maths"

        • pasey25 on 30/01/2018 - 21:31

          @macrocephalic:

          Kudos to you for bargain basement kwh rates! Now for the quick math carbon emissions 😜

          Plus 1.5kg weight? Handle only maybe!

        • macrocephalic on 31/01/2018 - 10:24

          @pasey25: TBH I couldn't remember the rates, but 21c seemed about right, it looks like it's actually more like 26c.

  • frisbeedog on 28/01/2018 - 21:38

    Thanks! Also been waiting for a bargain after eyeing off at Chef’s Hat

  • bynum55 on 28/01/2018 - 21:47

    If you get it add in the oil spray to look after it, or at least ensure you spray it with canola oil to keep it in good nick.

    • videoman on 28/01/2018 - 22:27

      Which oil spray would you recommend?

      • bynum55 on 28/01/2018 - 22:36

        I personally use the lodge branded spray on all of mine as it’s amazing but not sure where to get it in Aus (I picked up a few cans while in the US). Just use a really good canola oil and rub it on lightly after you wash it. Just protects it and gets rid of any chance of rust or corrosion etc.

        • daleyboy79 on 29/01/2018 - 09:52

          no need, just dont use any dishwashing soap … i just rinse mine under hot water and give a quick scrub with a plastic dish brush as required, just make sure its completely dry before putting away. Had a set for a few years now and never had an issue … and i love them (so will my great great grandkids someday)

        • macrocephalic on 29/01/2018 - 16:55
          +2

          @daleyboy79: I've found that washing with detergent isn't really a problem. I'll even scour mine if I've burned things onto it. The surface isn't as fragile as people think it is. Just put some oil onto it and heat it up to just smoking before next use.

        • webified on 29/01/2018 - 17:27
          +2

          @macrocephalic: Agreed - dishwashing soap used to contain lye, which was a problem back in the day. Not an issue any more. Once the oil has polymerised ,standard dishwashing soap won't hurt it.

        • daleyboy79 on 30/01/2018 - 12:11

          @macrocephalic: even if ive completely burned things onto it and left it sitting on the stove for hours i still never need any more than hot tap water and an elcheapo $2 dish brush/scraper to easily clean.

        • alebox on 30/01/2018 - 17:30

          @daleyboy79:

          doesn't it leave flavour residues? I'm thinking things like fish smells and heavy spices behind if you just use water?

        • daleyboy79 on 31/01/2018 - 09:16

          @alebox: nothing that ive noticed before

  • dirkgonnadirk on 28/01/2018 - 21:48

    great price.

    i recommend the lodge brush to go with it, it's only another $5 or so

    • asa79 on 31/01/2018 - 11:34

      What is better about that then a a plastic one?

      • t25 on 31/01/2018 - 12:02

        Not sure which plastic one's you have, but I assume the handle might last longer. Personally, I use a coconut brushes because I do not really like plastic.

      • dirkgonnadirk on 31/01/2018 - 12:34

        it's just a firm, dense, good quality brush. and in my experience it's good to have one that you use just for the cast iron.

        i dunno man, it's $5 :)

        the scrapers are good too (for general use with other stuff too), but i haven't really used them much since getting the brush.

  • TCM on 28/01/2018 - 21:48
    +3

    USD 24.42 if you choose ParcelPoint pickup

  • Bellpop on 28/01/2018 - 21:49
    +29

    Thanks. Just bought it. What is a skillet?

    • klownvandamn on 28/01/2018 - 23:13
      -1

      it's got skills man

    • MathNerd on 29/01/2018 - 07:02
      +4

      Excellent attitude.
      Buy first, ask questions later.
      True OzBargainer.

    • resisting the urge on 29/01/2018 - 11:15

      It's the previous version of the Skillet Z, duh/

  • lancedefrance on 28/01/2018 - 21:52

    Thanks got one.

  • josepet on 28/01/2018 - 21:53
    +2

    Got one for the lulz.

  • bargainshooter on 28/01/2018 - 21:54
    +1

    Nice! I got it for $45 from Peters of kensington + ebay 10% off (pickup). This is a crazy good price!

  • mrtin on 28/01/2018 - 21:55

    got one!

  • MarkFX on 28/01/2018 - 22:01

    Great, thx for sharing.

  • Kuddles on 28/01/2018 - 22:02

    Got one too! Thank u

  • entropysbane on 28/01/2018 - 22:02

    26 cm is large? You would be lucky to give a decent size T-Bone some proper loving.

    Might be good for an omelette though.

    • macrocephalic on 29/01/2018 - 16:57
      -1

      Unless you have a really big hob/gasring I would suggest sticking to about 26cm. Any bigger and you can get uneven heating.

  • Pricebeat on 28/01/2018 - 22:02
    +7

    Thanks grabbed one to take food pictures to post on insta

  • mduncan2 on 28/01/2018 - 22:10

    Bought one.
    The square grill cast iron pan is also cheap at $12.99 USD. Good for grilling a steak.

    https://www.amazon.com/gp/aw/d/B0000CF66W/ref=pb_pd_lutyp_gr…

    • dirkgonnadirk on 28/01/2018 - 22:15
      +2

      flat is better

      • alo1234 on 28/01/2018 - 22:41

        No, the one with curves looks better and taste better too… Each to their own I guess.

        • alebox on 30/01/2018 - 17:31

          #realpanshavecurves

    • Baghern on 28/01/2018 - 22:18

      weird why is the postage $24 for that but the skillet its 12

    • imcjb on 28/01/2018 - 22:52
      +5

      was going to get one of these but all the reviews of these ridged grill pans say they are a real pain to clean in between the ridges. Not worth the aesthetic bonus points compared to the standard skillet.

      • no not me on 28/01/2018 - 22:54

        They’re a nightmare to clean. However, they do cook chicken fillets really well. I find that they don’t dry out nearly as much while being cooked thoroughly. For some reason I’ve had bad luck cooking chicken fillets on a flat pan.

        • imcjb on 28/01/2018 - 22:59
          +2

          Try salting or brining your chicken….

          http://www.seriouseats.com/2012/11/the-food-lab-the-truth-ab…

          The article uses turkey as an example but the methodology applies to chicken also.

        • no not me on 28/01/2018 - 23:39

          @imcjb: Thanks for the tip. I'm just curious as to why the griddle pan gets perfect results. It could be that the affected surface area is reduced and the heat permeates through the meat, but I don't know. Cleaning the thing sure is a massive pain, so I avoid using it whenever I can :/

        • imcjb on 28/01/2018 - 23:56

          @no not me:

          I think the reduced cooking area means the temperature doesn't increase as much in the chicken so there is still some moisture retained in the meat by the time you decide to cease cooking.

        • no not me on 29/01/2018 - 00:24

          @imcjb: good point. I might just give brining a chance when I have a bit of time to experiment. Cheers!

        • oO0Dam0Oo on 29/01/2018 - 12:12

          Good read cheers.

      • conan2000 on 28/01/2018 - 23:16

        They are, I never use mine because it's such a pain.

  • AssociatedDarthLord @ Amazon US on 28/01/2018 - 22:10
    +5

    I bought a similar one from Aldi for less than A$20

    Crofton brand

    • Pricebeat on 28/01/2018 - 22:16
      -6

      That was grill pan

      • AssociatedDarthLord @ Amazon US on 29/01/2018 - 20:39

        Not really, the one I bought from Aldi has flat surface and round shape like this one

    • bynum55 on 28/01/2018 - 22:37
      +2

      lodge is one of the best brands out.

      • Jackson on 29/01/2018 - 03:06
        +5

        Cast iron is cast iron

        • bynum55 on 29/01/2018 - 05:28
          +1

          Not really….

        • spriggan43 on 30/01/2018 - 01:01

          I am thinking the same

        • Jackson on 30/01/2018 - 12:39

          @bynum55: just the shape is different, but since they are all pans…

        • Relapse on 30/01/2018 - 16:30

          @Jackson: There are various grades of Cast Iron - I have both Lodge (2 pans) and the Aldi ones. The Aldi ones are ok, good bang for your buck, but rubbish in direct comparison.

        • Jackson on 30/01/2018 - 17:25

          @Relapse: so what is it that is rubbish about them?

        • Relapse on 30/01/2018 - 18:37

          @Jackson: The consistency and quality the heat distribution on the Aldi one seems a lot worse. More prone to hot/cool spots.

  • PcisT on 28/01/2018 - 22:12
    +1

    Reddit loves these.

    • Smol Cat on 30/01/2018 - 17:06

      They do, but I also feel like this is a bit tough to take care of and get it right compared to your normal pans. Does anyone know how easy it is to maintain/care for these?

  • Homr on 28/01/2018 - 22:14

    oh ffs, i just bought a cast iron pan from here

    https://www.ebay.com.au/itm/222660596729

    FML :(

    • butter on 28/01/2018 - 22:17

      yours is cheaper? why the fml?

      • Homr on 28/01/2018 - 22:17

        this one is better quality meaning better value?

        • devilbabies on 28/01/2018 - 23:04
          +2

          i doubt whether there is any quality difference between lodge and benzer.

          cast iron is pretty low tech. all brands are going to be pretty much the same quality.

        • Homr on 28/01/2018 - 23:06

          @devilbabies: oh ok thanks, I can sleep better tonight :)

        • klownvandamn on 28/01/2018 - 23:14

          @HarveySpecter: sorry, but Lodge is better. Goodnight

        • garage sale on 28/01/2018 - 23:19
          +2

          yep, big difference is shape and handle sizes, etc …. but cast iron is cast iron, no hi tech differentiators.

          lodge have a nicer finish, but cook the same as others.

        • devilbabies on 29/01/2018 - 00:02
          +7

          @klownvandamn:

          why is it better?

          lodge is just carbon steel that has been sand cast. they don't do any additional processing. no sandblasting or polishing, etc. same as all the other similar cheap brands like benzer. (some brands might not come pre-seasoned, but it isn't a big deal to do this yourself)

          lodge is like the generic go-to name brand for americans, but it's just cheap basic stuff, they aren't doing anything particularly fancy or high quality compared to other brands.

        • resisting the urge on 30/01/2018 - 00:01
          +1

          @garage sale: My Benzer has a smaller handle perhaps, (what difference an inch?) but…

          it is beautifully painted underneath and across the handle and superbly finished.

          The Benzer looks as good if not better to me, the cooking surface is superb (pre-seasoned) and it cost only a little more ($34.95) from a major local vendor. For $10 extra I bought their one-man skillet too, it's truly great for frying a single egg.

  • Moses on 28/01/2018 - 22:19
    +1

    Got one, thank you. And I found I had an $18 gift card credit left over from years ago which made it an even better deal :>

  • airal3rt on 28/01/2018 - 22:20

    What's the advantage of a cast iron skillet? What would you cook in it and what would you not cook in it? Just getting into some more variety in my limited cooking.

    • ihavok on 28/01/2018 - 22:30
      +11

      Primarily, meat dishes.

      Its advantage is that its cast iron. Cast iron pans are really good at distributing heat evenly, so they're great to cook steaks on. They are good at taking really high heat too. You can sear food on the gas cooktop/stove and then finish it in the oven all in the same cast iron skillet. Some people will swear that the flavor you get over cast iron can't be matched over non-stick pans. Also, it's probably bullet proof.

      Its disadvantage is that its also cast iron. This means it can rust. You're really not supposed to go at it with dishwashing soap and a sponge like a normal non-stick pan. After you clean you it, you need to oil & heat it on the stove top (this is called 'seasoning' the pan, and its to help keep it from rusting). Cast iron pans are also not great for cooking acidic foods (i.e. anything tomato based).

      • garage sale on 28/01/2018 - 23:23

        i think you’ve said it all …. non stick and temp to sear steak are incompatible.

        i’m currently using thick stainless multi clad as i live putting pans in dishwasher , but cast iron is much cheaper than thick stainless multiclad ($150+).

        • pasey25 on 28/01/2018 - 23:34
          +9

          Actually a few myths. Cast iron isn’t great at even heat distribution. It’s excellent at heat retention and emissivity.

          And once you create the polymerised seasoning, you can wash with a plastic brush and detergent. I do that most days and I have an excellent surface and no sticking

        • abb on 30/01/2018 - 16:25

          @pasey25:

          emissivity

          So you can sear steak OR use it to calibrate your IR thermometer!!

          j/k I use mine for everything. Even tomato-based stuff. If the seasoning gets messed up (rare), it's not hard to re-do.

      • dirkgonnadirk on 28/01/2018 - 23:35
        +6

        they are actually absolutely terrible at distributing heat evenly. this is a common misunderstanding. for instance, depending on how you preheat and how long you’re cooking for you may well find that the handle is still not hot when you’re done cooking.

        what they are good at is retaining heat. when you get it really hot and then lay a big steak on it, because it’s a piping hot thick piece of iron, the temperature of the part of the pan on which the cold steak has been laid remains pretty consistent. on thinner pans made of diff materials, you actually get a decent temperature drop when you add items to the pan. this is the major reason why you can get a better sear on cast iron.

        • Jackson on 29/01/2018 - 03:10

          In that note the general rule is thinner pans will heat faster (and cool faster) , and thicker pans won't, with cast iron being typically the thickest and heaviest

    • BargainDemon on 29/01/2018 - 11:14
      +1

      Personally I don't get why cast iron pan is so highly recommended. I bought one thinking it would be the best thing ever. The only thing it does well is searing meat. It comes with a lot of negatives, beside high maintenance, it's so bloody heavy, takes a long time to heat up, no heat control, also looks dirty and greasy on the kitchen.

      I got an anodized pan, which is more non-stick, sear meat well, saute well and without all the negatives from cast iron.

  • maxwellian on 28/01/2018 - 22:20
    +2

    Cheers, the damn silicon handle cost as much as the pan! haha

    • ausdday on 29/01/2018 - 09:24
      +2

      Just like printer cartridges costs more than the printer itself, which came with a cartridge.

      • GregFiona on 02/02/2018 - 21:25

        …half empty cartridge but I still agree with you :)

    • JaxSantiago on 01/02/2018 - 15:56

      Get a cheap one from eBay.

  • davemac on 28/01/2018 - 22:21
    +1

    Awesome price, I have the 30cm and it’s great. Very good quality. Also have the Aldi, not quite as smooth surface (but good for the price I paid).

    I’m surprise they can ship something so heavy from the US for that price.

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