• expired

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

2830

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.

Related Stores

Amazon US
Amazon US

closed Comments

  •  

    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 .. .

  • +12 votes

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

  • +1 vote

    Excellent! I can sear my steaks properly now

    • +7 votes

      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.

      • +1 vote

        You won't regret it

      •  

        Anova steaks come out amazing

        •  

          Salmon too

      • +2 votes

        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!!

    •  

      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!

  • +36 votes

    Real life PUBG.

    •  

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

    •  

      +1 has saved my life a few times.

  • +1 vote

    Legend. Been waiting for this!

    •  

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

  •  

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

    •  

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

      •  

        thats gonna put a strain on your energy bills!

        •  

          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.

        • -3 votes

          @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

        • +18 votes

          @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.

        •  

          @macrocephalic:
          Upvote for not saying "quick maths"

        •  

          @macrocephalic:

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

          Plus 1.5kg weight? Handle only maybe!

        •  

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

  •  

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

  •  

    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.

    •  

      Which oil spray would you recommend?

      •  

        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.

        •  

          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)

        • +2 votes

          @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.

        • +2 votes

          @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.

        •  

          @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.

        •  

          @daleyboy79:

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

        •  

          @alebox: nothing that ive noticed before

  •  

    great price.

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

    •  

      What is better about that then a a plastic one?

      •  

        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.

      •  

        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.

  • +3 votes

    USD 24.42 if you choose ParcelPoint pickup

  • +29 votes

    Thanks. Just bought it. What is a skillet?

    • -1 vote

      it's got skills man

    • +4 votes

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

    •  

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

  •  

    Thanks got one.

  • +2 votes

    Got one for the lulz.

  • +1 vote

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

  •  

    got one!

  •  

    Great, thx for sharing.

  •  

    Got one too! Thank u

  •  

    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.

    • -1 vote

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

  • +7 votes

    Thanks grabbed one to take food pictures to post on insta

  •  

    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...

    • +2 votes

      flat is better

      •  

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

        •  

          #realpanshavecurves

    •  

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

    • +5 votes

      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.

      •  

        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.

        • +2 votes

          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.

        •  

          @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 :/

        •  

          @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.

        •  

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

        •  

          Good read cheers.

      •  

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

  • +5 votes

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

    Crofton brand

    • -6 votes

      That was grill pan

      •  

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

    • +2 votes

      lodge is one of the best brands out.

      • +5 votes

        Cast iron is cast iron

        • +1 vote

          Not really….

        •  

          I am thinking the same

        •  

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

        •  

          @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.

        •  

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

        •  

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

  • +1 vote

    Reddit loves these.

    •  

      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?

  •  

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

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

    FML :(

    •  

      yours is cheaper? why the fml?

      •  

        this one is better quality meaning better value?

        • +2 votes

          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.

        •  

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

        •  

          @HarveySpecter: sorry, but Lodge is better. Goodnight

        • +2 votes

          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.

        • +7 votes

          @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.

        • +1 vote

          @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.

  • +1 vote

    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 :>

  •  

    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.

    • +11 votes

      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).

      •  

        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+).

        • +9 votes

          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

        •  

          @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.

      • +6 votes

        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.

        •  

          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

    • +1 vote

      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.

  • +2 votes

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

    • +2 votes

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

      •  

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

    •  

      Get a cheap one from eBay.

  • +1 vote

    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.