Lodge Cast Iron Mini Skillet - Perfect for Smaller Meals and Snacks

J D: Loving this pan. It's easy to manoeuvre due to its size and the support opposite the handle and the food takes great. I seasoned it well the weekend I received it and keep it well oiled and have been avoiding detergents on it and it's working out well for me. I've given away other cast iron pans because they were too big and they are not that easy to store because you want to keep them well oiled so I tend to leave them on the stove top, but this size is practical and useable. Really glad I nabbed this, thanks

Australia on Sep 11, 2023

David Sawtelle: Likes
1. its cast iron
2. will last forever
3. the 15 in size allows toasting of hamburger bun while the burger is cooking and space to heat up the bacon jam all in one pan

things to be aware of
With the15in size it takes a little time (depending on how high the burner is set) for the heat to reach the edge, If you need even heat, Preheat.

Buy again
Not this size don't need to that's the point it will last forever

added
this is my maintenance regiment
I have a brush just for cast iron, when still hot I run hot water on the inside scrub out dump dirty water, repeat. I usually only need to do this twice, then wipe out with paper towel then put it over a burner till all moistness is gone then oil it

if there are stuck pieces I use chain mail to remove, scrub with brush then wipe out with paper towel then put it over a burner till all moistness is gone then oil it

Seasoned does not mean non stick with regular use and maintenance it will become after time non stick

the only time my cast iron rusted is when I did not dry it properly you want all moisture gone before oiling

United States on Aug 23, 2023

Giulia C.: Adoro questa misura perché è decisamente più maneggevole anche se magari a volte bisogna cucinare un po’ alla volta. L’altra che ho è da 28 cm e per alzarla in giro mi servono entrambe le mani XD in ogni caso, arriva già pronta, fatela scaldare bene con una fiamma bassa all’inizio, aggiungete comunque una goccia di olio. Più la usate e più antiaderente diventa. Per lavarla aspettate che si raffreddi, usate acqua calda e una spugna ruvida o la cotta di maglia apposta per queste padelle, una goccia (e sottolineo GOCCIA) di detersivo, sciacquare bene e asciugare subito con carta da cucina. Rimettetela sul fuoco basso e ungetela con olio di arachidi o girasole (no oliva perché irrancidisce) sia dentro che fuori e aspettate che l’olio fumi. Spegnete e lasciatela raffreddare prima di riporla via. Sembra lungo, ma una volta che si prende l’abitudine è facile e rapido. Vi ripagherà con cotture ottime, le uova al tegamino vengono stupende, la carne fa la crosticina fuori e resta morbida dentro perché il calore la sigilla subito ❤️

Italy on Jul 10, 2023

Pavel Luna: Es mi segundo producto Lodge y estoy encantado con la marca. Me harté de los sartenes de teflón y compré primero una parrilla grill y ahora este sartén. Retienen muy bien el calor, permiten trabajar a altas temperaturas y con el uso llega a alcanzar un nivel de antiadherencia suficiente para freír huevos.

Primero lo primero: es un sartén de hierro que necesita ciertos cuidados especiales. Mucha gente por aquí se queja y les pone mala calificación porque se les oxida a la primera. Estos productos necesitan ser curados después de cada uso: se lava, se seca perfectamente al momento y se pone una pequeña capa de aceite. Eso evita el óxido y crea la antiadherencia. Se guarda, evidentemente, en un lugar muy seco. Cada cierto tiempo se requiere poner una capa de aceite y meterla al horno un par de horas. Aunque viene precurado para el primer uso, yo recomiendo hacerlo de nuevo en casa. Yo lo omití, quise hacer huevos estrellados a la primera y se pegaron. 😹 Luego te darás cuenta cómo trabaja mejor.

Si puedes lidiar con este proceso, tendrás un gran sartén que seguro te dura toda la vida, a diferencia de los de Teflón-aluminio a los que luego de un año...

Mexico on Jun 26, 2023

David E.: After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does...

United States on Jun 17, 2023

Rose: Big size for big family, able to cook easily 1.5kgs of meat. Heavy, slightly sticks at the bottom but overall good.

India on Oct 21, 2022

XaviBGood: Me decidí a comprar la sartén de hierro fundido cuando estaba limpiando una sartén con recubrimiento antiadherente de Teflón. El Teflón estaba desapareciendo en ciertas zonas y dejando el aluminio al descubierto.

¿Y dónde estaba el Teflón que faltaba? ¡Nos lo habíamos comido!

No sé qué consecuencias puede tener a largo plazo en el cuerpo la ingesta de Teflón pero me temo que no puede ser bueno. Así que la solución estaba en volver a las sartenes que utilizaban nuestros bisabuelos: hierro colado. Nada más.

Llegó la sartén y la probamos: excelente. Puedes cocinar lo que se te ocurra, no se pega. Una simple tortilla a la francesa se cocina como en la mejor sartén con recubrimiento-antiadherente-que-acabas-comiéndote-sin-darte-cuenta. Estoy tan satisfecho con esta sartén que ya he comprado el resto de medidas para mandar a todas mis sartenes antiadherentes a conocer a los santos y sustituirlas por éstas de hierro colado. Para los que cocinamos con vitrocerámica, además, ya no hay que pasar de medio fuego. El hierro se calienta mucho y mantiene y reparte la temperatura mejor que cualquier otra sartén así que ya no hay que dar toda la...

Spain on May 05, 2015

Joe Bob: Sorry for the long review - for the short review, count the stars!

I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200.

Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this.

But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay!

The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have...

United States on Nov 17, 2007