The Lodge Original is the classic American cast iron skillet: a heavy, one-piece pan that heats slowly but holds heat hard, so steak, pizza and sprouts brown deeply. It ships pre-seasoned with vegetable oil, works on all hobs including induction, in the oven and on the barbecue, and builds a slicker patina with use. Its near-vertical sides and two pour spouts set it apart from rounded, lighter rivals, and sizes 26cm and up add a helper handle. It suits cooks who want one pan for searing, baking and open fire and don't mind the weight and hand care.
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Owners treat the Lodge as a lifetime pan that browns better than non-stick and survives rough use. Most complaints center on weight and the upkeep of seasoning rather than performance.
The Lodge Original Cast Iron Skillet is Lodge's original and most popular skillet model. It suits foods from steak and Brussels sprouts to pizza, pies and fruit crumble. Cast iron gets very hot and holds that heat, which browns food well.
The skillet has almost vertical sides and two spouts. Sizes 26 cm and above also have a helper handle, because cast iron is heavy. It is made with a traditional sand-molding technique and arrives pre-seasoned with vegetable oil, so it is ready to cook with right away.
It can be used on all hobs, including induction, as well as in the oven and on a barbecue. With use, cast iron builds a top layer called a patina, which makes it more stick-resistant. This requires a little extra care. Minor cosmetic imperfections such as pinholes or smudges may appear on the surface. These are normal and do not affect performance.
