Seasoned Cast Iron Sugar Skull Skillet

Love the skillet , use it daily. Non stick. Easy to clean. Great pattern on the bottom of the pan.

Great item but was concerned when it arrived in a thick nut form mail bag. No packaging around it do check careen opening. Pam is brilliant though and fortunately mine was all fine. Should really be sent in a box in my opinion

Fantastic design, really heavyweight great quality cast iron pan which came ready seasoned. Their website has some great care tips and recipes too.

Looks like a good pan but it arrived broken. There was no padding in the bag, what’s the point in that, of course it’s going to break.

I’m new to the cast iron world and got this sugar skull Lodge for a lot cheaper on Amazon than on the Lodge website. I like skulls, so I had to have this! The size is a nice size for smaller tasks, it would hold 3 or 4 fried or scrambled eggs, could warm tortillas, grill a sandwich, probably could hold one pound for ground meat, perfect for if you are just cooking for yourself or just need a smaller pan. After an initial wash with soap and water (because it’s new and has been handled a lot and traveled to get to me and who knows what it might have picked up) I gave it a little warming on the stove top to drive off any remaining moisture and then I did a seasoning in the oven, even though I know this comes pre-seasoned. I preheated the pan on medium for about 5 minutes, until some flicked water danced across the surface and then added about a tablespoon of butter. I also meant to set the eggs out to come to room temp, but they were still somewhat cold. I fried two eggs and went better than expected. The pan has a good weight to it, even for being a smaller pan and it didn’t take too long to preheat before I added butter and eggs. I used a spatula to lift the egg and flip it and while I had to give it a little bit pressure of because it wouldn’t just slide around, it lifted easily and cleanly. The flipside left a few tiny bits, possibly because that side had salt and pepper on it and I think I took it out a bit too soon, but it still came away easily and the few tiny bits were easy to scrape with a metal turner and wiped out. The eggs were quite delicious and for being the very first meal cooked it went quite nicely and even better than if I had used a nonstick skillet. The more and more I use this, the better and better and more nonstick this skillet will get. The skillet it well made for the price and the helper handle is a plus because it’s weighty.

Das ist eine gute gusseiserne Bratpfanne, ich kann sie zum Kauf empfehlen😌 Es ist wichtig zu wissen, wie man mit Gusseisen umgeht. Beginnen Sie mit dem Kochen in einer vorgeheizten Pfanne 😉

Received the product broken

Ottima padella, e carina anche esteticamente per un regalo che unisce l'utile al pratico. Arriva sfusa (non ha una confezione/scatola), ma ben imballata per il trasporto.

I never use to like cast iron skillets or cookware, but then I didn't understand how to use them or look after them. After becoming more knowledgeable about the dangers and evils of most (if not all) non-stick cookware, I began using a Lodge 8 inch that had been around for years (an old gift). Once I discovered doing duck breast, steaks, pork chops and more on it, I needed to step up to a larger one, hence the purchase of this one - and also a 12 inch skillet, a combo cooker and the griddle... all Lodge. My opinion is that Lodge is the way to go, as the quality of the pans is second to none, the great starter seasoning of them from the manufacturer let's you use them the first night, and having the knowledge that they are made in the United States and do not contain any components that you don't want in your food (hello cheaper made in China/PRC options!), well I just won't consider any pretenders to the cast iron throne. The combo cooker gets used for makings artisan bread, the skillets and griddle get used anytime I need something seared and want a full surface sear, so I even use them on the barbeque. Because I tend to use dry rubs on steaks & chops, I melt a little butter on the pan to just cover the surface, then as soon as it starts to brown I throw down the protein and get a delicious seared cook of it. Plus Lodge has a great website with tutorials about cleaning, seasoning and more. I've never had a problem cleaning mine, and when dried immediately after cleaning you will never experience rusting. So make the switch, even if just for doing meats, or shrimp, or whatever.