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The Lodge Cast Iron 9-inch Skillet is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 9-inch pan that features two handles for heavy lifting and two subtle side lips for pouring. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Skillet evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
9-Inch skillet can saute, sear, fry, bake and stir fry
Pre-seasoned and ready-to-use
Superior heat retention and even cooking
Use on all cooking surfaces, grills, campfires and oven safe
Made in the USA
Customers say
Customers find that the cast iron frying pan has a good cooking surface and is suitable for everyday use. They appreciate its quality, durability, and value for money. Many customers find it easy to clean and that it works well. However, opinions differ on the size, weight, and stickiness of the pan.
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H Dale –
Lodge Cast Iron Skillets, Pre-Seasoned, 8″ and 10.25″ – Black. Great Heat Distribution
I love these Lodge Cast Iron Skillets. I now have the 8″ and the 10.25″. These skillets have great heat distribution and are easy to clean with the Lodge scraper or probably any scrubber. Of course, being cast iron it is somewhat heavy to handle, but that is expected with anything made of cast iron. Both sizes are the right size for my stove top and for my needs. I should have bought these a long time ago since the cast iron skillet does not peel after repeated use or have the inside of the skillet peel off like other cooking products do over time. My food tastes great too. I use extra virgin olive oil for cooking and sometimes to oil the skillets. I also use the cast iron seasoning oil to keep the skillets oiled when not in use. The oil should be applied all over it after every use. After every use I clean them with some warm soapy water and the scrubber I bought for cleaning my cast iron skillets (if something gets stuck to them), then dry them thoroughly, then apply a thin application of the olive oil or any decent cooking oil or the cast iron seasoning oil to keep the skillets like new. The red handles that protect against burns work great as well. Do not put the red handles in an oven or they will melt and cause a toxic mess – use oven mitts when using an oven. Cast iron gets very hot so need to be careful when handling or cooking.
Amazon_Customer :) –
Worth it
This item is incredible for everything steaks! Keeps an even temperature all around the bottom (on induction at least) and makes it for even cooking.It doesn’t cool down that quickly so be careful when using high temperature as it might burn your food.It’s very heavy when it’s full or has a few steaks in. It fits 3 large burger patties at once so it’s really more for 2-3 people meals or any side frying. So the capacity is reasonable.Metal utensils didn’t scratch it and it’s very easy to clean if you have a big enough sink. Otherwise it’s gonna tire your arm because it remains heavy.Nothing sticks to it besides maybe eggs (use enough oil for these or you’ll be crying when trying to scrape the bottom) the colour is also a dark charcoal so if it’s about beauty, it fits with anything.Last thing, oiling the bottom before putting away is essential to keep it in good shape. It takes longer, but it’s worth it.
The Kos –
Perfect pre-seasoned skillet
What I hate most is trying to pre-season Cast Iron Cooking Products. So when my wife and I saw a recent cooking show that showcased the Lodge Cast Iron Products I decided to search Amazon to see if they had their products available. Amazon had them, not just skillets, but a number of other cast iron products. While the products might be a little pricey, where can you purchase items still made in North America (in this case the US). Shipping was fast and our skillet arrived in good time – also well packaged – heavy too (good solid cast iron). As it says it is pre-seasoned and really to use. So far it has not let us down – note once you use the skillet be sure to follow the cleaning instructions – I will also fill the skillet just after using with hot water and put it back on the still hot but turned off stove top – I found that this helps loosen any food particles that may still be sticking to the skillet making it easier to clean. Oh and don’t forget to re-season the skillet with a touch of cooking oil (I use a slightly oiled paper towel) before putting the skillet away. I have since purchased a number of other Lodge Cooking product – they are well worth the bang for the buck – also great product to gift. Gifted a skillet to my son and his wife who love the product – especially for cooking steaks on when not barbequing them.
KARAN –
Versatile and Durable
This is a kitchen essential. It heats evenly and retains heat well, making it perfect for searing, baking, and frying. The pre-seasoned surface ensures easy food release and minimal sticking. With proper care, this skillet should last a lifetime.
WOLVERINE –
Perfect cast iron skillets!
You an never go wrong with a good solid cast iron pan. They last for years and years if taken care of properly. I was sick of that non-stick garbage. I have an older, bigger cast iron skillet that also that I bought used 20 years ago. I wanted a smaller one to go with it. It’s nice and heavy, which I like, some other people might find it hard to hold with one hand. It heats up well and very evenly. When prepped and seasoned properly even eggs don’t stick in the bottom. I always use butter or olive oil to wipe and prep for next use. Cooking with a cast iron skillet is not the same as cooking with a non-stick pan. I use less heat and always have the pan prepped with butter or olive oil. After I finish cooking I never use soap to clean the pan a little water and scrub pad dry and then spread a little olive oil around in the pan to have it ready for next time. I would definitely buy another one of these. I’ve been using it every day and tossed my non-stick junk in the trash. The prep and cleaning of a cast iron skillet might require a bit more time but in the end you’re not baking chemicals into your food from whatever sort of coating they put on those other pans to make them non-stick.If you want to season your skillets you can go to the Lodge website, they have a guide and tips on how to season even though these come preseasoned you can always do your own. I seasoned both of my Lodge skillets the smaller 6-1/2″ in the video shows me cooking an egg for the first time after seasoning to show how well cast iron can be compared to non-stick and even better since there are no chemicals potentially getting into your food.
paul r –
Great. Item
Excellent cast iron pan, heavy, works well, hopefully will last for years to come, just remember handles get hot , pan stays hot for a long time even on low setting
Waktosha –
This is a great skillet with a cool American flag and “MADE IN AMERICA” in big ole print! I can’t ask much for more than that, so I picked one up, and started cooking with it. It’s mostly non-stick already. It does still get sticky bits that clean up easily and my bacon, eggs and hamburgers slide around in my pan.With just a little seasoning of these pans, and being careful of what is cooked in it until the seasoning gets established, these pans become about as non-stick as the poisonous non-stick pans are without all the Cancer causing chemicals to cook on.
Pavel Luna –
Este es mi tercer producto Lodge. El primero fue una parrilla, el segundo un sartén de 20 cms y el tercero es este. Los recomiendo completamente. Aunque ya vienen curados, es necesario realizar el proceso varias veces más antes de lograr una buena antiadherencia. Después de eso, trabajan de maravilla. Hay que agarrarle maña para hallar la temperatura correcta para empezar a cocinar y, ciertamente, requiere algo de trabajo extra para limpiarla, lubricarla y evitar el óxido, pero vale completamente la pena. A la larga, es mejor que los sartenes de teflón, que con el tiempo ya no sirven.
Eduardo Ongay –
Muy buen tamaño, hay que limpiarlo y curarlo, lo recomiendo.
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 this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love.Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too.++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high:High Canola 400°-450° 4m 34sMedium Canola 400°-450° 6m 43s400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.
Sylvia –
Produto excelente!!! Era o que eu procurava há tempos!!