LodgePre-Seasoned Cast Iron Skillet Frying Pan. Made in The USA. 26 cm/10.25 inch, Multi-Coloured, 10.25-Inch

These pre-seasoned Lodge cast iron pans - if cared for properly - are a life-long purchase, or possibly longer, if you decide to hand them down to the next generation!They are beautifully made, with a clean, consistent cast, and a considerable heft, even in the smaller sizes. The iron has a tight, fine grain which produces smooth curves and crisp details on the pan, and provides a visible sense of quality. Equipping your kitchen with a set of these would be ideal if you appreciate traditional, quality items that can be passed down from generation to generation - they are genuinely 'Modern Retro'. Unchanged in design over hundreds of years, there is a sense when cooking with these that a great-great-grandmother has done the same somewhere back in the distant past. In this manner, they are eminently suitable for cooking traditional and slow-cooked dishes.Pros: Solid, long-lasting, high quality construction that saves on energy (as less heat is needed) and may improve the taste of your foods.A slower approach on a lower setting will infuse the pan with an even heat all over. The cast iron may not actually add anything taste-wise to the food being cooked, but - possibly by not taking anything away either - it definitely does help food taste better! Meats sear really well, sealing in more flavour. There is absolutely no chance of any contamination from non-stick chemicals or coatings as the pans are entirely naturally coated (cooking oil).Cons: Need slightly more maintenance than a modern non-stick pan, and the considerable weight can make them a bit of a handful!Pre-seasoning (cooked-on oil) ensures less hassle when the pan is new, and as you add to the seasoning through time, the non-stick qualities of the pan increase.Unlike normal non-stick pans, you can use metal kitchen implements with impunity, as the surface is practically bulletproof. However, you must wash the pan in a gentle soap solution after each use, and re-coat the pan with oil before storing it away. In practice, this only takes a couple of minutes and leaves the pan with a satisfying black lustre. Not doing it, or leaving the pan damp, can result in rust quickly forming on the raw iron. However, even this is not a disaster as a gentle scrub and re-oiling will get rid of the rust (although leaving rust on for longer could result in physical damage to the surface of the pan).Due to their robust construction and the nature of cast iron, these pans tend to weigh heavily, even in the smaller sizes. This helps the pan spread and retain heat evenly, but can make them a bit of a handful when moving them around the stove. As an integral part of the pan, the handles heat up at the same rate, so be careful with them! The positive side of this is that the pan can go from stove top to oven to table top (and even BBQ!) without alteration, or risk of a plastic handle melting. Buy a pair of good quality silicone mitts or oven gloves and always lift them using both handles. Lodge do silicone covers for the handles and tempered, oven-proof glass lids in sizes to fit the main pans.For general use, the 8" and 10" sizes should be adequate, with 12" for larger meals or extended family cooking. They are also available in deep versions that can be used as a casserole. We store ours on the gas stove top as we like the look of them so much!

I've been very impressed with this product, I can imagine that provided it's looked after well it's going to last a very long time.As you'd expect, it's worth seasoning the pan when you get it and after that just a bit of oil after each use should keep it in good shape.I've mostly used it for cooking steaks and have had very good results, at this price point (~£50) I'm happy with the quality and the way it cooks.Works just fine on my induction hob.

I've had this pan for 5 years now. Bought this off Amazon and have to say the price has gone up by quite a bit since then.Can't go wrong with this -- it's gold standard cast iron, heavy duty and pretty much indestructible. A kitchen must-have, I'd say. In fact I haven't used another skillet/frying pan since I bought this, and I reckon this can be passed down several generations and be turned into a museum piece after several hundred years.I also highly recommend getting the cast iron lid that goes with it as well.A few things to note:1. You must preheat -- This is full thick cast iron so it takes a while to heat up. You need to always think about preheating beforehand, much like how you would use an oven, or everything sticks!2. Preheat slowly -- Iron retains heat very well, but does not conduct heat as well so preheat slowly to even distribution. Don't just crank up the heat to max or you will get hot spots, and parts of your food will burn while others don't cook well. Be patient! Once well pre-heated the skillet holds the temperature which is why it's so good for searing.3. Aftercare -- Be disciplined with it. Always dry it thoroughly immediately after wash and coat it with oil. Trust me, the future you (and whoever inherits it from you) will thank you.4. Non-stick will develop over time -- The skillet is pre-seasoned when you first buy it but bear in mind it still won't be non-stick. The more you use it, the more seasoned and non-stick it gets, and the better the food caramelizes and tastes. Buying a new cast iron pan is like starting a new relationship -- you need to work on it to get better with time! And it's well worth it!