Brand | Lodge |
---|---|
Material | Cast Iron |
Special Feature | Gas Stovetop Compatible |
Colour | black |
Capacity | 10.25 Cubic Inches |
Product Care Instructions | Hand Wash Only |
Item Weight | 2.3 Kilograms |
Number of Pieces | 1 |
Model Name | Pre-Seasoned Cast Iron |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Department | unisex-adult |
Manufacturer | Lodge |
Country of Origin | USA |
Item model number | Miniature Skillet |
ASIN | B00006JSUA |
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Lodge Logic Skillet Black, Cast Iron, 10.25 Inch
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7 days Replacement
Replacement Reason | Replacement Period | Replacement Policy |
---|---|---|
Physical Damage, Defective, Wrong and Missing Item | 7 days from delivery | Replacement |
Replacement Instructions

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Enhance your purchase
Brand | Lodge |
Material | Cast Iron |
Special Feature | Gas Stovetop Compatible |
Colour | black |
Capacity | 10.25 Cubic Inches |
Product Care Instructions | Hand Wash Only |
Item Weight | 2.3 Kilograms |
Number of Pieces | 1 |
Model Name | Pre-Seasoned Cast Iron |
Has Nonstick Coating | Yes |
About this item
- Use on gas, electric or induction stovetops.
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Product information
Technical Details
Additional Information
Manufacturer | Lodge |
---|---|
Item Weight | 2 kg 300 g |
Item Dimensions LxWxH | 40.9 x 27.1 x 5.1 Centimeters |
Net Quantity | 1.00 count |
Included Components | 1 Piece - Lodge Logic Pre-Seasoned Cast Iron Skillet - 10.25-Inch |
Generic Name | Skillet With Assist Handle |
Best Sellers Rank | #11,878 in Home & Kitchen (See Top 100 in Home & Kitchen) #48 in Frying Pans #625 in Small Kitchen Appliances |
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What is in the box?
From the manufacturer

Saute, sear, fry, bake and stir fry to heart’s content

Use & Care:
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Pre-Seasoned Cast-Iron Skillet
Pre-seasoned skillet is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.

Product Highlights
Multi-Functional Cookware
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Made of Cast-Iron
Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.
Can Be Used With A Variety of Heat Sources
At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.
Features:
- Made of cast iron
- Assist handles for easier handling
- Pre-seasoned and ready-to-use
- Multi-functional cookware
- Virtual non-stick surface
- Words with induction stove tops
- Brutally tough for decades of cooking

Eco-Responsibility
Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, works to purify the water of the local streams and planting trees to improve air quality and beautification.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.

100 years & still cooking. ..
Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at our Tennessee foundry. Starting with raw materials and finishing with our seasoning process, we continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, we are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; we make heirlooms that bring people together for generations.
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
After in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
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Customer Rating | 4.2 out of 5 stars (89010) | 4.2 out of 5 stars (929) | 4.3 out of 5 stars (10416) | 4.8 out of 5 stars (2923) |
Price | ₹3,089.00 | ₹8,586.00 | ₹2,359.00 | ₹4,599.00 |
Shipping | Fulfilled FREE Delivery. Details | Fulfilled FREE Delivery. Details | Fulfilled FREE Delivery. Details | Fulfilled FREE Delivery. Details |
Sold By | ATM RETAIL | RetailEZ Pvt Ltd | ATM RETAIL | ATM RETAIL |
Included Components | 1 Piece - Lodge Logic Pre-Seasoned Cast Iron Skillet - 10.25-Inch | Mixer Grinder | 1 Piece - Lodge Logic Pre-Seasoned Cast Iron Skillet - 8-Inch | — |
Item Weight | 2.3 kg | 6.2 kg | 1 kg | 4.68 kg |
Material | Cast Iron | Stainless Steel | Non Stick | — |
Model Number | Miniature Skillet | MG 198 | L5SK3PLT | Miniature Skillet |
Customer reviews

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Top reviews
Top reviews from India
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Update... Used the skillet to make dosa... Dosa didn’t stick at all.. but the was an issue removing it as the sides of the pan are pretty high.. so the removal part was a little difficult.. though the dosa was nice and crisp but would buy a griddle for the same...
Update- According to many on net... the most difficult is to make eggs I guess.. so I tried it myself.. and the outcome was wonderful.. used very little butter and the eggs came out perfect.. the sunny sides didn’t stick at all and it had a lovely browning effect .. I am really impressed...Lodge is actually quite good..

Reviewed in India 🇮🇳 on 26 July 2019
Update... Used the skillet to make dosa... Dosa didn’t stick at all.. but the was an issue removing it as the sides of the pan are pretty high.. so the removal part was a little difficult.. though the dosa was nice and crisp but would buy a griddle for the same...
Update- According to many on net... the most difficult is to make eggs I guess.. so I tried it myself.. and the outcome was wonderful.. used very little butter and the eggs came out perfect.. the sunny sides didn’t stick at all and it had a lovely browning effect .. I am really impressed...Lodge is actually quite good..


Pros:
1. This is an original Lodge product and the very weight and finishing of it prove the quality.
2. Forget about all the non-stick and surgical grade SS pans. The food never sticks to the bottom (Ofcoursre with the right temperature)
3. Heats up very quickly and evenly and most of the cooking can be done on low flame and no scorching of food.
4. Whatever the cooking maybe, every time the results are perfect. You will find the difference from the very first use with the taste and the texture of the food.
5. The depth of the pan and the handle is perfect for roasting or baking in the oven or stove. Also, the side lips are very convenient for pouring
6. Being cast iron, cooked food is healthier.
Cons:
I am still not able to find one :)
Note:
Cleaning and seasoning of this product is very easy and I follow the below steps:
1. Wash it with any dishwashing detergent and scrub.
2. Dry it with a cloth immediately and put it on fire. (You may find rust patches if you leave it longer in water)
3. Once the pan is hot, pour a small spoon full of any vegetable oil and spread in a very thin coat on entire pan.
4. Again put the pan on fire and heat it well. (Don't allow it to smoke)
Thanks to ATM Retail and Amazon for this wonderful product

Reviewed in India 🇮🇳 on 16 January 2019
Pros:
1. This is an original Lodge product and the very weight and finishing of it prove the quality.
2. Forget about all the non-stick and surgical grade SS pans. The food never sticks to the bottom (Ofcoursre with the right temperature)
3. Heats up very quickly and evenly and most of the cooking can be done on low flame and no scorching of food.
4. Whatever the cooking maybe, every time the results are perfect. You will find the difference from the very first use with the taste and the texture of the food.
5. The depth of the pan and the handle is perfect for roasting or baking in the oven or stove. Also, the side lips are very convenient for pouring
6. Being cast iron, cooked food is healthier.
Cons:
I am still not able to find one :)
Note:
Cleaning and seasoning of this product is very easy and I follow the below steps:
1. Wash it with any dishwashing detergent and scrub.
2. Dry it with a cloth immediately and put it on fire. (You may find rust patches if you leave it longer in water)
3. Once the pan is hot, pour a small spoon full of any vegetable oil and spread in a very thin coat on entire pan.
4. Again put the pan on fire and heat it well. (Don't allow it to smoke)
Thanks to ATM Retail and Amazon for this wonderful product


suggest to make handle little longer
Top reviews from other countries

I purchased this pan because i was looking for a healhier alternative to the teflon and other nonstick material pans. As always when i'm buying something new i don't have experience with i did a pretty deep research on what king of pan could be suited for my needs. I wanted something that would be nonstick and easy to use (just as any other pan).
And if you are like me in the same situation right now you probably already now there are lot's of cas iron fans who will swear cast iron is excelent coockware and it is nonstick, you just need to season it properly and it is easy to use if you know how to take care of it and they will be very very happy to give you any advice on how to do it.
Well after folowing all their advices and hours of seasong and making my kitched smell like burned oil i managed to make the pan let's say....semi-nonstick. And that COULD be enough if the pan is easy to clean. Which sadly is not the case because you need to remember the pan is a pure iron so you can't put cold watter on it while it's hot and can't leave it in water because it would get rusty and you can't use a soap because you would damage the seasonning and yes don't forget to brush it very carefully...
it is exactly as it sounds. Awfully complicated and time consuming. But i'm just someone who wan't to make his scrambled eggs with bacon in the morning. For that purpose the cas iron pan is just not good. Try to clean a scrambled eggs softly without any soap and without leaving it soaked in the watter a bit....
I will be using it when i'm roasting some meat in the oven, but that's all.
For anything else just go for a stainless steel pan. They can be as ''nonstick'' as cast iron but they are much more easy to clean and that saves you a lot's of time and nerves.


I wasn't too concerned about cost due to spending a lot of money on pans in the past, then having to replace them after a while, which is really a false economy.
Lodge, a US brand, have a great name for quality and you can literally use them on anything from camp fire to barbecue to stove.
I've had mine for about 6 months now, enough time for a decent review and have to say it's been excellent and somehow it seems to make the food taste better (could just be in my head !)
A couple of points to be aware of though, the pan is heavy! I'm 6 foot 2, average build and it can get difficult to manoeuvre when dishing out of it. Not a major problem as you can bring your plate to it instead but that might not work for you all the time.
My wife who is 5 foot 3 and quite petit, cannot realistically dish up with this pan.
Another point is, make sure you keep this pan well seasoned.
Using oil to cook with it all the time kind of defeats the point, when it is seasoned well you need very little oil, if any to cook even the trickiest of foods, like fried eggs. Seasoning the pan is straight forward enough, a little olive oil on kitchen towel, rub all over the inside and outside of the pan, then put in the oven on 200c for an hour.
Job done.
If you don't do this, food will stick or you will have to use a lot of oil. Both of these reasons means you won't get the most out of the pan and defeats the object of having it in the first place.
Lastly, it gets hot, really hot. I currently have the recommended silicone handle on it (see Silicone Handle review) and this is okay but definitely doesn't allow you to pick the pan up without an oven glove after half an hour of using it, which again isn't a problem but there could be a better solution.
I have recently looked into the leather 'Lodge' handle cover which is supposed to be absolutely brilliant for the heat distribution but also about £20.
That would however be worth it for a life time of oven gloveless pan use, with no burnt hands !
I'll review this when I get it.
I have concentrated on the more negative points but only because these are the niggles that stop it from being the best utensil in your kitchen, ever!
However, from a positive perspective I will say that it's the best pan/skillet I have ever owned.
The heat distribution gives you the consistency and control you realise you need to get the food cooked thoroughly and as said above, it just seems to make everything taste that much better.
Especially when cooking Steak, the quality immediately becomes evident, being able to get from rare to well done with accurate consistency, making the pan well worth the money alone for that reason in my eyes.



Reviewed in the United States 🇺🇸 on 13 September 2018


Tips on how we seasoned it: there are lots of opinions on which oil to use but we just went with plain ole vegetable oil. We made sure the pan was clean, then covered it with a thin layer of oil. We put it in the oven as preheated it until 475 degrees. Once it came to temperature, we turned it off and just let the pan sit in there until it cooled. The goal is to "burn off" the oil, so bring it past the smoking point until it gets dry and hard on the pan. That's what makes it coat well. We did this 3 or 4 times, but the more you use it the better nonstick surface you'll have.
Tips: Don't wash with soap, it'll strip it. We purchased a chainmail scrubber that we love to use. Seems to help smooth it out a little too, but that might be in my head. When I clean it I only use the scrubber and hot water. The more I use the pan the easier it gets to clean.
When you finish cleaning it, don't leave it wet. It'll rust. We just put it back on the stove with the burner on until it's dry. Easy.
Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well. This just means that you have to sufficiently preheat the pan before you use to ensure even cooking.
Overall I love this pan! It just gets better every time I use it.