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Size: 12 to 13 in.
Material: Cast Iron
Brand: Lodge
Compatible Devices: Smooth Surface Induction
Care Instructions: Dishwasher Safe
Handle Material: Silicone
Special Features: Induction Stovetop Compatible
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From the brand
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Lodge 3Pc Skillet Set
Set Includes 8 Inch Skillet, 10.25 Inch Skillet, and 12 Inch Skillet
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Lodge Skillet Cornbread Mixes
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New Lodge Sear Blends
From the manufacturer
Seasoned Cast Iron Skillet with Silicone Pot Holder
An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come. The Lodge Silicone Hot Handle Holders keep your hands safe without compromising style.
Product at a Glance:
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
- Silicone handle holder protects hands from heat up to 500° F
- Silicone handle holder is dishwasher safe. No direct flame
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- 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.
Videos
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Must watch before you buy! Lodge 12 inch skillet
Leslie Upton
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WATCH! Do you clean your skillet?
Taylor Reviews All
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Who's With Me On This Skillet?!
The Proffitt Family - Meadowlark Farms
Compare with similar items
This Item  Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch |  |  |  |  | |
| Price | $29.90 | $31.99 | $40.75 | $29.90 | $25.98 |
| Delivery | Get it as soon as Tuesday, Apr 30 | Get it Apr 29 - 30 | Get it as soon as Tuesday, Apr 30 | Get it as soon as Tuesday, Apr 30 | — |
| Customer Ratings | |||||
| Heat distribution | |||||
| Heat resistance | |||||
| Easy to clean | |||||
| Sold By | Amazon.com | Home VSS | Amazon.com | Amazon.com | Lehman's Home and Garden |
| capacity | 1 pounds | — | 4.29 pounds | 1 pounds | — |
| material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron |
| diameter | 12 inches inches | 8 inches inches | 10.25 inches inches | — | 10.25 inches inches |
| has nonstick coating | ✓ | ✗ | ✓ | ✗ | ✓ |
| dishwasher safe | ✓ | ✓ | ✗ | ✗ | ✗ |
| oven safe | ✓ | ✓ | ✓ | ✓ | ✓ |
| model name | L10SK3ASHH41B | — | L8SK3ASHH41B | Miniature Skillet | — |
Reviews with images
The skillet I always wanted!
Well my skillet and glass lid arrived today in two different deliveries. I almost immediately tried cooking some bacon just to test it out. I put the bacon in the pan and let it heat to medium. According to what I had read online, that would let the bacon render, prevent curling, and make sure it wouldn’t stick. When it was time to flip the strips over, I learned that they were pretty much adhered to the pan. I had to scrape it up in little bits.Refusing to be defeated by a pan, I carefully cleaned it with hot water and scrubbed to get off all the stuck bits. Then, I followed the directions to do the stove top seasoning method two times. Once it was cooled all the way, I decided on a major test. I cooked four more strips of center-cut bacon, two over easy eggs, and a kimchi pancake for supper. NOTHING stuck! Everything came out of the pan looking like it had been prepared for a magazine photo article. I waited for the pan to cool down completely, took it to the sink, and rinsed it with hot water. Then, I wiped it dry with a paper towel before giving it a rub down with a nearly non-existent coat of canola oil. It is now sitting on the stove waiting for my next adventure.I am 100% satisfied with this skillet so far. I do caution other buyers to just pretend it is not “pre-seasoned” and season it. These are the instructions I followed:Seasoning your cast iron skillet on the stovetop is a simple process that builds up a protective layer of polymerized oil, making it naturally non-stick and preventing rust. Here's a quick guide:What you'll need:Your cast iron skilletHigh smoke point oil like canola, grapeseed, or avocado oilPaper towelsTongs (optional)Steps:Wash and dry your skillet. Scrub away any food residue with warm water and dish soap. Rinse thoroughly and dry completely with paper towels or heat it on the stovetop over low heat for a few minutes to evaporate any remaining moisture.Heat the skillet over medium heat. Let it get nice and hot for about 5 minutes.Pour in a thin layer of oil. About 1 tablespoon should be enough for a 12-inch skillet. Tilt the pan to coat the bottom and sides evenly.Wipe out the excess oil. Use a paper towel to spread the oil around the pan in a thin, even layer. You don't want any pooling oil.Heat the oil until it smokes. This takes about 2-3 minutes. Keep an eye on it and adjust the heat if necessary to avoid burning the oil.Turn off the heat and let the pan cool. The oil will polymerize as it cools, creating the seasoned layer.Repeat steps 3-6 two or three more times. Each layer builds upon the previous one, creating a stronger and more durable seasoning.Wipe away any excess oil and store your skillet. Once the pan is cool, use a paper towel to wipe away any remaining oil. Store your skillet in a dry place.
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Well my skillet and glass lid arrived today in two different deliveries. I almost immediately tried cooking some bacon just to test it out. I put the bacon in the pan and let it heat to medium. According to what I had read online, that would let the bacon render, prevent curling, and make sure it wouldn’t stick. When it was time to flip the strips over, I learned that they were pretty much adhered to the pan. I had to scrape it up in little bits.
Refusing to be defeated by a pan, I carefully cleaned it with hot water and scrubbed to get off all the stuck bits. Then, I followed the directions to do the stove top seasoning method two times. Once it was cooled all the way, I decided on a major test. I cooked four more strips of center-cut bacon, two over easy eggs, and a kimchi pancake for supper. NOTHING stuck! Everything came out of the pan looking like it had been prepared for a magazine photo article.
I waited for the pan to cool down completely, took it to the sink, and rinsed it with hot water. Then, I wiped it dry with a paper towel before giving it a rub down with a nearly non-existent coat of canola oil. It is now sitting on the stove waiting for my next adventure.
I am 100% satisfied with this skillet so far. I do caution other buyers to just pretend it is not “pre-seasoned” and season it. These are the instructions I followed:
Seasoning your cast iron skillet on the stovetop is a simple process that builds up a protective layer of polymerized oil, making it naturally non-stick and preventing rust. Here's a quick guide:
What you'll need:
Your cast iron skillet
High smoke point oil like canola, grapeseed, or avocado oil
Paper towels
Tongs (optional)
Steps:
Wash and dry your skillet. Scrub away any food residue with warm water and dish soap. Rinse thoroughly and dry completely with paper towels or heat it on the stovetop over low heat for a few minutes to evaporate any remaining moisture.
Heat the skillet over medium heat. Let it get nice and hot for about 5 minutes.
Pour in a thin layer of oil. About 1 tablespoon should be enough for a 12-inch skillet. Tilt the pan to coat the bottom and sides evenly.
Wipe out the excess oil. Use a paper towel to spread the oil around the pan in a thin, even layer. You don't want any pooling oil.
Heat the oil until it smokes. This takes about 2-3 minutes. Keep an eye on it and adjust the heat if necessary to avoid burning the oil.
Turn off the heat and let the pan cool. The oil will polymerize as it cools, creating the seasoned layer.
Repeat steps 3-6 two or three more times. Each layer builds upon the previous one, creating a stronger and more durable seasoning.
Wipe away any excess oil and store your skillet. Once the pan is cool, use a paper towel to wipe away any remaining oil. Store your skillet in a dry place.
Refusing to be defeated by a pan, I carefully cleaned it with hot water and scrubbed to get off all the stuck bits. Then, I followed the directions to do the stove top seasoning method two times. Once it was cooled all the way, I decided on a major test. I cooked four more strips of center-cut bacon, two over easy eggs, and a kimchi pancake for supper. NOTHING stuck! Everything came out of the pan looking like it had been prepared for a magazine photo article.
I waited for the pan to cool down completely, took it to the sink, and rinsed it with hot water. Then, I wiped it dry with a paper towel before giving it a rub down with a nearly non-existent coat of canola oil. It is now sitting on the stove waiting for my next adventure.
I am 100% satisfied with this skillet so far. I do caution other buyers to just pretend it is not “pre-seasoned” and season it. These are the instructions I followed:
Seasoning your cast iron skillet on the stovetop is a simple process that builds up a protective layer of polymerized oil, making it naturally non-stick and preventing rust. Here's a quick guide:
What you'll need:
Your cast iron skillet
High smoke point oil like canola, grapeseed, or avocado oil
Paper towels
Tongs (optional)
Steps:
Wash and dry your skillet. Scrub away any food residue with warm water and dish soap. Rinse thoroughly and dry completely with paper towels or heat it on the stovetop over low heat for a few minutes to evaporate any remaining moisture.
Heat the skillet over medium heat. Let it get nice and hot for about 5 minutes.
Pour in a thin layer of oil. About 1 tablespoon should be enough for a 12-inch skillet. Tilt the pan to coat the bottom and sides evenly.
Wipe out the excess oil. Use a paper towel to spread the oil around the pan in a thin, even layer. You don't want any pooling oil.
Heat the oil until it smokes. This takes about 2-3 minutes. Keep an eye on it and adjust the heat if necessary to avoid burning the oil.
Turn off the heat and let the pan cool. The oil will polymerize as it cools, creating the seasoned layer.
Repeat steps 3-6 two or three more times. Each layer builds upon the previous one, creating a stronger and more durable seasoning.
Wipe away any excess oil and store your skillet. Once the pan is cool, use a paper towel to wipe away any remaining oil. Store your skillet in a dry place.
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