Why My Lodge Seasoned Cast Iron Skillet Is My Most-Used Pan

Cast iron pans are a hefty choice in the kitchen, weighing more than the average stainless steel or non-stick pan. Even though it takes a two-hand grip to move from burner to oven, the Lodge Seasoned Cast Iron Skillet is my go-to pan for most of my cooking.

Lodge Seasoned Cast Iron Skillet

$29.95 (for the $10.25-inch skillet) from Lodge $24.90 from Amazon

Cast iron pans, including Lodge pans, require a little extra care compared to other types of cookware. Most notably, you should wash and dry shortly after cooking in it, plus swipe on a bit of oil to protect and prepare it for its next use.

My Lodge cast iron skillet has survived almost a decade of use — and abuse — in my kitchen, and it’s still going strong. I prefer it to other pans because it is versatile, is non-stick after years of use, and holds high heat for the perfect sear.

Getting Started With My Lodge Skillet

I’ve owned my first Lodge skillet (the 10.25-inch option) for close to a decade. I’ve had it so long I don’t remember where I purchased it, but you can find Lodge’s Seasoned Cast Iron Skillets online on Lodge’s website or on Amazon.

I liked my skillet so much I’ve since purchased additional Lodge items, including two more skillets in different sizes plus a Dutch oven that I use for soups and stews.

Lodge skillets come already seasoned, which makes getting started cooking really easy. Cast iron is seasoned by baking a thin layer of oil until it bonds to the surface of the pan. (Lodge explains the science of this process if you’re interested.) Lodge uses 100% vegetable oil to season its pans, and it states that the pans and seasoning are non-toxic.

Caring for My Skillets

A clear downside for busy home cooks is that you can’t pop your Lodge skillet in the dishwasher. Lodge’s cast iron skillets should always be hand-washed and dried promptly after using them (once they cool off a bit, of course).

While I often do that, busy evenings mean I sometimes don’t, and my Lodge has survived repeated post-dinner neglect. It occasionally has rusted on the bottom after I let it sit on a wet counter, but I’ve been able to buff it out and re-season the pan with little trouble.

For regular cleaning, I use hot water, a drop of dish soap, and a stainless steel chainmail scrubber (like this scrubber) to clean my Lodge skillet. I then wipe it dry to avoid rusting.

Seasoning a cast iron pan is an ongoing process, so I dribble in a bit of cooking oil after drying the pan and rub it in with a paper towel. One of the cool things about cast iron cookware is that it gets better with age and repeated seasoning: My 10.25-inch skillet has developed a wonderfully smooth surface after years of use.

You can purchase a bottle of oil from Lodge to season your pan each time after washing it, or you can use a few drops of whatever cooking oil you have in your pantry — I typically use avocado oil since I have that on hand.

I’ve found my Lodge skillets to be simple to clean and use. If you’re new to cast iron or need help troubleshooting, you can check out the detailed care instructions Lodge provides on its website.

Using My Lodge Skillets

The Lodge I use the most is my 10.25-inch skillet. It’s the most multi-purpose size in my opinion, and after years of frequent use, it’s perfectly seasoned and virtually non-stick.

Cast iron pans are heavy — my 10.25-inch skillet weighs in just over 5.5 pounds — and I typically need a two-hand grip to lift it to move or pour food out of it. When I do grab the handle, I need a hot pad or towel, as the Lodge’s handle is also cast iron and gets hot along with the pan itself.

You can purchase a cast iron lid for the skillet. I have the lid that came with my Dutch oven, which I’ll use occasionally with the skillet. While it’s great to have when I need to cover a pan in the oven, I usually grab a lighter glass pot cover that is a close-enough size if I need to cover my skillet on the stovetop. I find the cast iron lid a bit unwieldy for regular use due to its weight.

Cooking All the Things

Years of trial and error in the kitchen have guided my preferences for which pan I use for different recipes. Lodge is my favorite for most, but not all, of my cooking.

What I Love Cooking in My Cast Iron Skillet

My Lodge skillet really shines for all-purpose cooking, getting a sear on a steak or roast, and managing pretty much any recipe that is going to go from stovetop to oven.

I love cooking steak in my Lodge skillet. I have a gas stove and turn up the burner to medium-high for 5 to 10 minutes to heat the pan. I drop the steak in and get a beautiful sear, flip it for a sear on the other side, and then add butter and garlic to baste it as I let it finish cooking on a medium-low heat.

My Lodge is also a great option for cornbread or baked pancakes. For either recipe, I’ll melt butter in the skillet on the stovetop or in the oven while it pre-heats. Then I’ll add my batter and pop it into the oven. I get an evenly baked cornbread or pancake with a golden-brown edge.

I also like to use my cast iron skillet for one-pan meals such as teriyaki chicken or chicken fried rice. I use my larger Lodge skillet for meals like these to avoid overfilling the pan and spilling onto my stovetop.

What I Don’t Use My Lodge To Cook

The Lodge cast iron doesn’t hold up for anything that needs to be boiled: pasta, rice, steamed vegetables, or sauces. Boiling water tends to get murky from the pan’s seasoning, and it makes far more sense to use a stainless steel pot for these dishes.

I also don’t use my newer Lodge skillets for certain foods that do best in non-stick pans. For example, I’ll scramble eggs in my well-seasoned 10.25-inch Lodge, but I won’t use my other two skillets for eggs since they’re not as non-stick yet.

Lodge Seasoned Cast Iron Skillet

$29.95 (for the $10.25-inch skillet) from Lodge $24.90 from Amazon

Serving Up With Lodge

My Lodge skillets are the most-used pans in my kitchen despite being heavier than other types of pans and having the rude tendency to rust when not promptly washed and dried. They’re great for searing at high temps, evenly cooking foods, and smoothly transitioning a dish from stove to oven.