expired [Prime] Lodge L8SK3 Cast Iron Skillet 10.25 Inch/ 26cm $18.93, With Handle $30.30 Delivered @ Amazon US via AU

3130

Greetings everyone, thanks to this deal, dropping the shipping restrictions makes this an awesome price delivered by itself :)

Please Note: The linked page has gone back to the Amazon AU listing, go here and press "Add to Cart" on the Amazon US listing to get this price :)

An Amazon Prime membership is required to get this price, a 1 month free trial is available if you don't have prime.

Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned 10.25-Inch Cast Iron Skillet with Red Silicone Hot Handle Holder

  • This may be a better buy, as the handle is currently valued at approximately $12.50 by itself

Description:

Unparalleled In Heat retention & Even Heating
Seasoned & Ready To Use
Brutally Tough For Decades Of Cooking
Made In America Since 1952
At Home In The Oven, On The Stove, On The Grill Or Over The Campfire
Easy Hand wash, Dry Promptly & Rub With Cooking Oil

Don't forget to stack with cashback :)


As always, enjoy!

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Comments

  • +42 votes

    Don't need - purchased

  • +8 votes

    PUBG cosplay complete. Thanks OP!

  • +20 votes

    Is it any good for chicken dinners?

  • +1 vote

    From the reviews:
    "The red silicon handle is a gimmick. It cannot be left on while cooking on high heat, mine smoked and rendered a dusty white film where heat was excessive. The handle seems baggy like an old sock, but is difficult to get on and off. This is annoying, I can't quickly cover the handle or pull this off without the pan sliding about the place. For me the sliding is fine, we have cast iron brackets over gas, but a nice induction cooktop or glass hob would suffer greatly."

    •  

      Yeah, don't waste your money for the silicon handle.

      I purchased with this last time, but actually never use it as not convenient at all.

      • +1 vote

        +1 for this, we have it and it's very difficult to get on and off, jsut use oven gloves or similar.

        •  

          SAme here…never use it. Not sure about high cooking temp but rather the silicon handle feels slippery around the handle and with the weight it feels like it might come off any moment when moving it around. Hope this helps.

    • +1 vote

      They must be cooking using insane heat, I've got the handles and haven't had any trouble with using them on the cooktop and even had them in the oven up to 180degC.

    • +2 votes

      I don't think the handles are meant to be left on while cooking, I think it's more to transport the pan in/out of the oven/stove.

    •  

      Don't silicone stuff have a higher heat rating?

    •  

      Sounds like the cheap silicon handle they sell on ebay. They cost about $3.

    •  

      "The red silicon handle is a gimmick. It cannot be left on while cooking on high heat, mine smoked and rendered a dusty white film where heat was excessive

      The silicone handle is for oven use and designed to be less than 230 degrees.

      If "high heat" is on a gas burner then the heat from the flame could be hotter than 230 which will damage the silicone.

    •  

      I have the cheap red silicon handles from Alibaba or wherever it was from china..

      They work fine when used with electric stove & save burning ur hands when u need to lift the pan off the stove while its hot..

      Yes they r baggy, but if it was tight u wouldn't be able to remove to remove it & would probably cause rust due to the water entering when cleaning..

  •  

    Thanks been wanting one for a while now!

  •  

    Awesome deal

  •  

    I grabbed the one with the handle, as the one without appears to have jumped up in price.

    Thanks OP!!!

    Oh! Just checked again and it's back to the deal price. Nice: cancelled and reordered without the handle cover thing.

    •  

      Yeah sorry it went back to the Amazon AU price automatically on the page! You can cancel your order and re-order again if you'd like :)

  • +3 votes

    Im gonna get some use out of that handle holder. Right after my warm apple pie

  •  

    Got one! I've been meaning to replace my non stick pan for a while now and this seems like the healthiest way to do it.

    These look super versatile too :)

    •  

      This doesn’t replace nonstick

      •  

        In what circumstance would nonstick be better?
        I'm not doubting such a circumstance exists but I am yet to have encountered it, although that's not saying much since I only ever cook eggs, meats and occasionally fried cheese for cheese crisps.

        •  

          for one, it's just not AS nonstick that's all. and the nonstick nature of cast iron is conditional on taking good care of it, which is a bit of a hassle. it's also heavy and hard to clean, depending on what size you have of course.

          i love it, but personally i'll always reach for a nonstick when i'm doing eggs for breakfast.

  • +1 vote

    solid pan, mine broke the box it was shipped in coz it was so heavy

  • +2 votes

    I've been using mine for half a year, pretty happy with it… Take sometimes to clean and season but it's worth it

  •  

    What do you normally cook in a 26 cm pan, would that only be suitable to singles or couples as max you can only put 2 steak in at one time ?

    •  

      Got a 10" Lodge from last year and it fits 1 steak or 2 smaller steaks at one time or 5-6 lamb cutlets. It's generally recommended to avoid overly acidic foods (tomatoes, lemon juice etc.) without a good layer of seasoning on the cast iron

  • +1 vote

    I would personally go for 12" one at $43. gives a bit more room to stir fry!

  •  

    Can someone confirm cast iron will work on the induction cooktop? Thx

    • +1 vote

      Right click, web search :)
      Cast iron pans and any black metal or iron pans will work on an induction cooking surface. Stainless steel pans will work on an induction cooking surface if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface.

    •  

      Yes it does

    •  

      Cast iron is ferrous, so you won't have an issue.

    • +1 vote

      It sure as hell will.

      You should be able to crank the temperature right up with this ingot.

  •  

    Cheers OP grabbed one!

  • +3 votes

    Thanks for the heads up! I grabbed the Lodge 8" and also the Victoria 12" pan, which also has free shipping at the moment: https://www.amazon.com.au/Victoria-Skillet-Handle-Seasoned-L...

  •  

    Best skillet. Would not need to buy pans anymore.

    • +4 votes

      Definitely not the best skillet.

      Imho Solidteknics Australian-made wrought iron performs far better (I'm not affiliated, just respect their company ethos and designs). They're not as cheap, but for something you use every day, worth forgoing some junk purchases…

      •  

        I meant best for considering the price. I am sure there are quiet a lot better other ones too as you mentioned.

      •  

        I'd say it's better for steaks than the Solidteknics because of the weight/mass of steel.

        Have you used the Solidteknics?

        I'm interested in one, but the scared off by the price.

        I love my cast iron Lodge, but it's a bit overkill if you just want to fry a couple of eggs.

        •  

          Have had a SolodTeknics for 3 years and lodge for 1. SolidTeknics is far better than lodge for me, but situations may differ. The lodge cools down when cooking a steak and is less forgiving with temperature changes, the SolidTeknics is more responsive on my gas hob and can retain a hotter steak sizzling temperature.
          Our pans only suffer the cool down because I forget to get the meat out early to warm up.
          The SolodTeknics has a cool to touch handle and weighs less. The lodge is hot, heavy, and the handle is short. In a way the short handle is better, our kitchen is small and the SolodTeknics handle is a beast.
          The SolodTeknics is always used in preference to the Lodge, but I needed more pans for simultaneous cooking so bought the lodges because I can't justify ~110 a pan.

          •  

            @stinkydog: Thanks for the feedback.

            Seems like the Solidteknics is better for everything except searing a steak.

            What is the surface of the Solidteknics like? a lot smoother?

            • +1 vote

              @JB1: The surface is more even, but once seasoned by a variety of fats from meat/fish/butter/oil they're relatively even. The SolodTeknics needs more seasoning out of the box, using an oil such as grape seed or something horrible you'd never use in food. Things get really smokey, whereas the lodge is already seasoned enough to start cooking out of the box.
              I do find the SolodTeknics holds its seasoning better, possibly due to the pea shot surface or more uniform temperatur.

      •  

        if you're going to mention solidteknics, then we're going down the carbon steel path no?

  • +3 votes

    I got one let's see if this thing is as good as the communities seems to think it is

    •  

      I did this a couple years ago and have used them maybe 4 times since then. For me too heavy, too difficult to clean and too much maintenance. Struggle to see why people like em so much tbh. Hope your experience differs.

    •  

      I've used random quality non stick pans over the years and kept the cast iron for camping.
      Bought on the last lodge deal back in February and glad I did.
      Read up on the dos and don'ts and it's really good using cast iron. I bought the 12" this time round as the 10" can be to small on occasion.

  •  

    Got one.

  • +1 vote

    I bought this and few other Lodge branded ones from the previous promotion. Quality is very good and cooks food a lot quicker than other (non cast iron) utensils I have.

  • +1 vote

    I added one of these to bump up to free shipping on a beach shade last year.

    I knew nothing about cooking with cast iron and completely ruined it the first time I used it. Cooked some marinated chicken pieces in it straight out of the box. (afte a quick rinse)

    • +1 vote

      Completely ruined it?
      I'm sure you can give it a good scrub and re-season it well to bring it back. Although I'm a novice with these so I don't have much knowledge

      •  

        I had to use steel wool to get the black burnt in juices/marinade off which seemed to have fused to the pan! It's practically back to bare metal and can still see the marks where the chicken pieces sat! lol

          •  

            @CMac: Exactly. Cast iron is pretty much indestructible unless you shatter it: what does need maintenance over time is the seasoning layer. That's why it's a more sustainable choice than the nonsticks, which basically have to hit the bin as soon as they get a few scratches and the coating starts flaking off.

            •  

              @beeroll: That's one of my favourite things about them. You don't need to treat them gently (apart from dropping them), you can use steel implements because you don't have to worry about scratching the non stick coating so they'll last forever. Two of the four that I have were from my grand parents. For all I know they got them from their grand parents. They've been used on wood fired stoves, electric stoves, in ovens and straight on camp fires but to look at them they could've been made yesterday.

    •  

      I thought it is non-stick because of the seasoning. How did you burn the marinate chicken on it?

  •  

    Already have a 10 inch one from Aldi that I got a few months ago but I’ve always wanted a Lodge, so I’ll grab a 8 inch Lodge to justify the need to have two.

  • +5 votes

    Specification Sheet and User Manual from US listing.

    Not sure you need any of that but The Phantom is all into community so shared…

    What the hell, let me reproduce all that waffle:

    To keep this cookware one hundred years

    • Wash cast iron by hand with mild soap or none at all.
    • Dry promptly and thoroughly with a lint-free cloth or paper towel.
    • Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
    • Hang or store cookware in a dry place.
    • That’s it! You’ve just preserved your future heirloom (Sweet Jesus).

    SEASONING BASICS:

    • Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish.
    • Lodge pre-seasons all of our cookware with soy vegetable oil and nothing else.
    • Seasoning is an ongoing process that gets better and better the more you cook.
    • With some foods, new cookware might require a little extra oil or butter the first few uses.
    • Acidic foods like tomatoes and some beans should only be cooked once seasoning is well-established.
    • Dishwashers, metal scouring pads, and harsh detergents are no-no’s, and will harm the seasoning.

    LET’S COOK…

    • All new cookware should be rinsed and dried thoroughly before your first use.
    • Use any utensils you like, even metal. There is no chemical coating to damage.
    • Always lift cookware on smooth-top stoves. Sliding anything can scratch the surface.
    • Be sure to protect your hands, our handles get hot too.
    • Cast iron performs best when heated and cooled gradually.
    • Cast iron has superior heat retention and rarely requires a “high” heat setting.
    • Your new cookware is right at home on or in any heat source, indoors or out, except the microwave.

    RUST!? DON’T PANIC, IT’S NOT BROKEN

    • Without protective seasoning, cast iron cookware can discolor or even rust.
    • It’s easy to fix. Simply scour the affected area with steel wool, rinse, dry, and rub with vegetable oil.
    • If problems persist, you may have to re-season. Just visit www.lodgemfg.com for instructions.

    DO YOU HAVE A LODGE LID?

    • Glass lids are oven safe up to 400° F (204° C). They can go in the dishwasher, but not in the microwave.
    • Iron lids feature either self-basting tips or concentric rings that keep your food from drying out.
    • All iron lids should be cared for like the iron piece that they cover.
    • When storing lids, place a paper towel between them and the pot to prevent moisture build up.
  • +8 votes

    i bought one for no reason….

  •  

    Makes awesome pan fried duck or chicken breast

  •  

    CAST IRON is the best cookware.

  • +4 votes

    Not saying this isn't a good deal, but if you want to do the right thing for the environment, you can buy the 'essential pan set' (this skillet + 26cm pan + 26.7 griddle with the pot holder/handle/scapers) for $99 at your local Victoria's Basement.

  •  

    Would cooking marinated stuff on it ruin the pan?

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