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Lodge 6-1/2 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black
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Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
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Purchase options and add-ons
Brand | Lodge |
Material | Cast Iron |
Special Feature | Electric Stovetop Compatible |
Color | Black |
Capacity | 2 Liters |
About this item
- YOUR NEW GO-TO PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
- RUST? DON’T PANIC! IT’S NOT BROKEN: When your pan arrives you may notice a spot that looks like rust. It’s simply oil that has not fully carbonized. With regular use and care the spot will disappear. If you do notice rust simply scour the affected area with steel wool, rinse, dry and rub with vegetable oil.
- COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Cast iron cookware is slow to heat up but retains heat longer which makes cast iron ideal for pan-frying and roasting. These delicious moments are cast to last.
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.
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This Item Lodge 6-1/2 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $9.90$9.90 | $13.99$13.99 | $9.99$9.99 | $17.99$17.99 | -10% $27.12$27.12 List: $29.99 | -13% $20.99$20.99 List: $23.99 |
Delivery | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 | — | Get it as soon as Sunday, Mar 24 | Get it as soon as Sunday, Mar 24 |
Customer Ratings | ||||||
Heat distribution | 4.6 | — | 5.0 | — | 4.4 | 5.0 |
Easy to clean | 4.3 | — | 4.6 | — | 4.2 | 4.0 |
Sold By | Amazon.com | CVLOPWE | HAOKE INC | doxa-worldwide | Amazon.com | Elsjoy |
capacity | 2 liters | 3 cubic inches | 0.98 liters | 5 inches | 1 cubic feet | 5 ounces |
material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Ceramic, PFAS Free Nonstick, Hard Anodized Aluminum, Stainless Steel Handles | Iron |
has nonstick coating | ✗ | ✗ | ✗ | ✗ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✓ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
model name | Miniature Skillet | 6 inch Cast Iron Skillet | — | — | Chatham Black Prime Midnight | — |
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From the manufacturer
Lodge Cast Iron Skillet
An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.
Product at a Glance:
- The right tool to sear, sauté, bake, broil, braise, fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
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Product information
Brand | Lodge |
---|---|
Material | Cast Iron |
Special Feature | Electric Stovetop Compatible |
Color | Black |
Capacity | 2 Liters |
Compatible Devices | Smooth Surface Induction, Gas, Electric Coil |
Product Care Instructions | Dishwasher Safe |
Maximum Temperature | 500 Degrees Fahrenheit |
Handle Material | Cast Iron |
Item Weight | 1.9 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Miniature Skillet |
Has Nonstick Coating | No |
Is Dishwasher Safe | No |
Product Dimensions | 10.18 x 6.68 x 1.37 inches |
Item Weight | 1.9 pounds |
Manufacturer | Lodge Manufacturing Company |
ASIN | B00063RWT8 |
Country of Origin | USA |
Item model number | L3SK3PLT |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #27 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #1 in Skillets |
Is Discontinued By Manufacturer | No |
Date First Available | November 9, 2006 |
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Product Description
Product Description
What makes this the classic American skillet? Made in the USA for more than 125 years, it's been a staple in kitchens around the world. Crafted in America with iron and oil, its naturally seasoned cooking surface is ready to help you turn your meals into delicious, shareable moments. Cast to last! Seasoned and ready to use. Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet has been crafted to cook memorable meals for generations. It offers an abundance of possibilities. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.
Amazon.com
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.
Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri
Important information
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, ease of cleaning, value, performance and performance of the fry pan. They mention that it's a flawless Lodge Cast Iron pan, ready for any cooking task, extremely low maintenance and that it works really well. They are also satisfied with the heat. However, some customers have mixed opinions on non stickiness, size, and weight.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the pan. They mention that it's a great product, with a perfectly non-stick surface and is ready for any cooking task. The Lodge Cast Iron Cooking utensils are excellent and the pan is indestructible. The pan excels at bacon and frying and is well-seasoned.
"...Lodge makes a great product. For the quality, durability, and versatility, you can't beat Lodge cast iron. Plus, it's made in America. I like that...." Read more
"...They turned out perfect. Nothing stuck and they were easy to turn...." Read more
"...Now I understand that cast iron is the best, most durable non-stick there is and it's not hard to maintain it...." Read more
"...This pan excels at bacon and frying so if you are in the mood to do either this pan will be your best friend...." Read more
Customers like the ease of cleaning the fry pan. They say that it is easy to clean, with water, wipe dry and a little oil with a paper towel. They also like that it has even heat distribution and is healthy.
"...But it was the same thing all over again. No stick. No cleanup...." Read more
"...iron is the best, most durable non-stick there is and it's not hard to maintain it...." Read more
"...No reconditioning required." Read more
"...No I didn't. I had food stick and I had issues with cleaning the pan and reseasoning the pan and had to look for advice on the internet to solve..." Read more
Customers appreciate the value of the saute fry pan. They say it's well worth the price, and they love the affordability and quality of the made-in-the-USA Lodge brand pans. They also mention that the pan is cheap, durable, and generally non-stick, and in excellent condition.
"...First off the pan is cheap, durable and generally non-stick. Does this mean nothing will stick to this pan?..." Read more
"...Lodge is well made and inexpensive and although it comes pre-seasoned, it's not non-stick, yet...." Read more
"...I used to pick them up second hand, but the price is right for a new one. No reconditioning required." Read more
"...It came pre seasoned ready to go ! It was also on sale for incredibly low price so needless to say , I'm really excited about owning this wonderful..." Read more
Customers like the performance of the fry pan. For example, they say it works well, the bottom is flat, and it delivers fantastic performance. Some say it's perfect for use on the BBQ and can cook on the stovetop, oven, or grill.
"...Nope. Does it work? Yes, and contrary to my misgivings, it works very well...." Read more
"...The 15" pan is huge. The bottom is flat so I works great on my glass top stove." Read more
"...I use these only for making mini pizzas and they work great for that purpose...." Read more
"...So I ordered this smaller one to use for fish only. Been working out great! Nice and heavy. Well made. My husband loves cooking with it." Read more
Customers like the heat of the saute fry pan. They mention that it has a very even heat and that it sears well. Some customers also appreciate the ability to lower cooking temperatures.
"...The even heat distribution ensures consistent results, whether I'm searing a steak or baking cornbread...." Read more
"...It has great heat distribution so the cooking is even and this first few times were easy to clean but I think after a while the material will need a..." Read more
"I love this pan. It works well just on my gas stovetop and distributes the heat evenly...." Read more
"Be aware that the handle does get very HOT!. This pan is great for cooking eggs (not scrambled though)...." Read more
Customers are mixed about the size of the fry pan. Some mention it's a very nice size, while others say it' s s bit smaller than they thought, the skillet is very tiny, and the silicone cover is large. The pan is shallow, and isn't meant for deep frying, but some customers have done it.
"...The 15" pan is huge. The bottom is flat so I works great on my glass top stove." Read more
"...Maybe use it to actually cook with, but I’ll see. It’s compact, much lighter, and I can just leave it in my oven. Very nice!" Read more
"...The pan is shallow so it isn't meant for deep frying but I have done fish and chicken where I had to flip and it worked great...." Read more
"It's a nice size to add to my collection. I used to pick them up second hand, but the price is right for a new one. No reconditioning required." Read more
Customers have mixed opinions about the weight of the fry pan. Some say it's heavier than expected, while others say it is very heavy and thick. The silicone cover is large and bulky and may slip away when carrying it normally.
"...Been working out great! Nice and heavy. Well made. My husband loves cooking with it." Read more
"...The main reason I’m not great at maintaining one is because it’s heavy; I have an electric stove, so I would have to use my propane stove outside to..." Read more
"...As you should expect it’s heavy in weight but I like the heaviness! Great for pizza , steaks or anything you want to make!!..." Read more
"...Cast iron so it is heavy and given the size it would be a lie to call it easy to clean unless you have it seasoned right and are 100% successful..." Read more
Customers are mixed about the non stickiness of the saute fry pan. Some mention that it's cheap, durable, and generally non-stick, while others say that it is not non- stick yet and that it sticks to everything.
"...They turned out perfect. Nothing stuck and they were easy to turn...." Read more
"...These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan..." Read more
"...First off the pan is cheap, durable and generally non-stick. Does this mean nothing will stick to this pan?..." Read more
"...well made and inexpensive and although it comes pre-seasoned, it's not non-stick, yet...." Read more
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I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200.
Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this.
But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay!
The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience.
Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle. A bit of spatula work and I actually got a passable over-medium egg. Hmmm. But still not good enough. So I cleaned up the pan, and broke out the lard.
I have only one justification for using lard. I don't remember Grandma using refined hand-pressed organic flax oil, or purified extra-virgin olive oil made by real virgins. Nope, it was pretty much animal fat in her iron. A scoop of bacon grease from the mason jar beside the stove and she was ready to cook anything. Grandaddy wouldn't eat a piece of meat that had less than a half-inch of fat around it. "Tastes like a dry old shoe.", he'd declare if it was too lean. In the end, I'm sure their diet killed them, but they ate well in the meantime. Grandaddy was cut down at the tender age of 96, and Grandma lasted till 98. Eat what you want folks - in the end, it's pretty much up to your genetics.
So I warmed up my new pieces, and smeared a very thin layer of lard all over them - use your fingers. Towels, especially paper towels, will shed lint, and lint in your seasoning coat doesn't help things at all. Besides, it's kinda fun.
Here's cast iron tip number two - season at the highest temp you think you'll ever cook at - or higher. If you don't, you won't get the full non-stick thing, and the first time you bring it up to that temp you'll get clouds of smoke from the unfinished seasoning. I put my pieces in a cold oven, and set the temp for an hour at 500 degrees (F, not C). Yeah, I know, Lodge says 350. Lodge doesn't want panicked support calls from people whose house is full of smoke. Crank the heat up.
You have two choices here. You can put a fan in the kitchen window and blow smoke out of your house like the battleship Bismarck under attack by the Royal Navy, or invest in an oxygen mask. You will get smoke. You will get lots of smoke, especially if you're doing several pieces at once, like I just did. This is a good thing - that's smoke that won't be jumping out to surprise you the first time you try to cook with any real heat. The goal is to heat until you don't get smoke, and in my experience, 500 degrees for an hour does that pretty well.
Let the pieces cool in the closed oven. Then re-grease and repeat. And repeat again. And don't glop the fat on. Just enough to coat. More thin layers are better than fewer gloppy layers. I managed four layers last night without my neighbors calling the fire department.
Seems like a lot of work? Look at it this way. It's a lifetime commitment. Treat your iron well, and it will love you right back like you've never been loved before. And this is pretty much a one-time deal, unless you do something silly.
The end result of my all-night smoking up the kitchen exercise? Dry, absolutely no stickiness, black as a coal mine at midnight and shiny - but still bumpy - could it possibly work with that rough surface?
I put the skillet back on a medium burner, put a pat of butter on and tossed in a couple of eggs. After the whites had set a little, I nudged them with a spatula, and they scooted across the pan. I'll be... it works. My wife came back from the store and wanted scrambled eggs. If there's anything that cast iron likes less than fried eggs, it's scrambled. But it was the same thing all over again. No stick. No cleanup. Just a quick hot water rinse with a brush in case something got left on the pan (I couldn't see anything, but hey), then I put it on a med-hi burner till dry, put a thin coat of lard on the pan and waited until I saw smoke for a minute. Let cool and hang up. Done.
So. do I like the bumpy texture of the Lodge pre-season? Nope. Does it work? Yes, and contrary to my misgivings, it works very well. My wife pointed out that even some Teflon cookware has textured patterns in it. The Lodge pre-season isn't a perfect surface out of the box - but it does give you a big head-start. After a night's work, my iron is ready to face anything, and you just can't beat that.
Lodge makes a great product. For the quality, durability, and versatility, you can't beat Lodge cast iron. Plus, it's made in America. I like that. If you've never experienced cast iron cooking, you've just been cheating yourself. Plus, the price, for a piece of lifetime cookware, is insanely cheap.
And my sandpaper is still on the tool shelf.
Top reviews from other countries
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.
Reviewed in Canada on September 14, 2023
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.