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Cast Iron Skillet Made in USA 15 Inch cats iron skillet 12 inch
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The Lodge Cast Iron 15 inch Skillet Made in the USA. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 15 inch pan that features two handles for heavy lifting. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures.
Cast Iron Skillet Made in USA 15 Inch cats iron skillet 12 inch click our affiliate link to explore more sizes
The Lodge Cast Iron Skillet Made in the USA. 15 inch. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 15 inch pan that features two handles for heavy lifting. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. It retains heat well so you can sear meat at higher temperatures. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century.
5 reviews for Cast Iron Skillet 15 inch
Rated 5 out of 5
Sprocket –
Big and heavy
I was worried the rough surface would cause sticking, but i have found it to be a non-issue. The pre-seasoning has some issues though. Its not hard to fix, but I don’t think anyone should uses these pans as is. If you wipe a clean towel across it you will notice there is a black film. This is not how cast iron cookware should be. What you really need to do is:1) Scrub the pan thoroughly in hot soapy water with a green scrubby or steel wool to wash off any residual oil and black film2) Wipe the pan dry with a dry towel.3) Heat the pan on your stove top to warm it up and make sure its totally dry.3) Wipe a thin coat of oil all over the pan. (any cooking oil is fine)4) Wipe as much of the oil off as you can with a dry paper towel. What you want is an ultra thin coat of oil.5) Bake the pan at 400-450 degrees for at least an hour, then let the pan cool inside the oven.You should now have a well seasoned pan. If there is any black residue when you wipe it with a clean towel repeat the steps above, but it should be good to go after just one seasoning.
615 people found this helpful
Rated 5 out of 5
Glitter Is Life –
Affordable, Dependable Kitchen Classic.
Picked up this little 8″ skillet after finally throwing in the towel on non-stick pans altogether. I figured with enough diligent seasoning I could make this my designated omelette pan. Well, imagine my surprise when I rushed things a bit and decided to test-fry an egg after only two coats of seasoning and that sucker slid around like it was on black ice!I know some people advocate sanding down Lodge’s rugged finish, but, I have several pieces and have never found this to be necessary. You want at least a little texture to help that seasoning cling. FWIW, this one didn’t have any egregious burrs or pits on the interior surface, so perhaps that had something to do with it, but I must have amazing luck, because 2-4 coats of extra virgin coconut oil seasoning oven-baked on high heat has worked for all five of my pieces (3 skillets & 2 dutch ovens), making them ready for anything. Even eggs and fish!Oh, and yeah, this thing is perfect for a flawlessly executed 2-egg omelette with some gloriously crispy edges. I couldn’t be happier!Now if only I loved Lodge’s Carbon Steel pans as much…
7 people found this helpful
Rated 5 out of 5
Penelope –
Works great for eggs (and more)…
For those of you who have difficulty frying eggs on a cast iron skillet… the trick is to keep the heat low. I put the burner setting at 2, let it preheat, and add about a teaspoon of bacon grease or more. When it melts add your egg/s. I cooked this egg (see photos) today and it was perfect.Though it says the 10″ Lodge Cast Iron Skillet comes pre-seasoned, you still need to season it a couple of times before use. I rub a generous amount of Crisco on bottom and sides, put it in a 350 deg oven for an hour, remove and wipe away excess oil. I will probably do this periodically.Yes you can wash the skillet with soap and water after each use: wash, rinse, set on a burner, turn heat up fairly hot and let it dry thoroughly, then apply a little more Crisco to bottom and sides. Store.
243 people found this helpful
Rated 5 out of 5
Kenneth and Leslie Hill –
Perfect!
At 58 years old I grew up using iron cookware and prefer to cook with it whenever possible. I have spent as much as $150 on a top name brand “non-stick” skillet only to be donated a year later to the thrift store! ~Never again.I needed a new skillet and decided to go with another iron skillet and purchase this one from Amazon. It arrived in a couple of days and in perfect condition. As with all my cast iron I treated it the same way out of the box. I scrubbed it with hot water and coarse kosher salt, rinsed, then set on a burner and turned the burner on low, then gradually increased the heat until fully dry. While the pan is hot, I take a little bit of Crisco Shortening (about a tablespoon) and drop it in the pan, using a pasty brush I spread the melted shortening over the full interior surface, then I take a paper towel and wipe out any excess (but not too dry you want it to have a slight sheen to it), then I rub the outside of the pan, including the handle, sides and bottom. *note* Do this every time you’ve used your cast iron cookware, and you will never be disappointed in its performance.NEVER – Use soap or detergent on your iron cookware you’ll ruin the seasoning with soap. If you do have a sticking when the pan has cooled add hot water only, allow to soak for about 15 minutes or so and clean as usual. Properly cared for your cookware should last your lifetime, be virtually non-stick and extremely low maintenance.NEVER – Allow your cookware to air dry. This will cause rust and you will most likely need to scrub with steel wool, rinse, dry and re-season and you may to repeat this process many times to return it to a desirable condition.Iron cookware can crack if exposed to extreme temperature changes / hot to cold. Food should never be stored in iron, it is for cooking and serving from within a short time period only.I hope my long winded review/comment has helped in some way. I love my iron skillets. I’ll be back for more pieces.
1,441 people found this helpful
Rated 5 out of 5
DSH –
What’s not to like?
This is a quality pan and became totally nonstick after a few seasonings. Reasonably priced and made locally. This pan will last forever with proper care. Picture shows a batch of latkes in action.
115 people found this helpful
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Sprocket –
I was worried the rough surface would cause sticking, but i have found it to be a non-issue. The pre-seasoning has some issues though. Its not hard to fix, but I don’t think anyone should uses these pans as is. If you wipe a clean towel across it you will notice there is a black film. This is not how cast iron cookware should be. What you really need to do is:1) Scrub the pan thoroughly in hot soapy water with a green scrubby or steel wool to wash off any residual oil and black film2) Wipe the pan dry with a dry towel.3) Heat the pan on your stove top to warm it up and make sure its totally dry.3) Wipe a thin coat of oil all over the pan. (any cooking oil is fine)4) Wipe as much of the oil off as you can with a dry paper towel. What you want is an ultra thin coat of oil.5) Bake the pan at 400-450 degrees for at least an hour, then let the pan cool inside the oven.You should now have a well seasoned pan. If there is any black residue when you wipe it with a clean towel repeat the steps above, but it should be good to go after just one seasoning.
615 people found this helpful
Glitter Is Life –
Picked up this little 8″ skillet after finally throwing in the towel on non-stick pans altogether. I figured with enough diligent seasoning I could make this my designated omelette pan. Well, imagine my surprise when I rushed things a bit and decided to test-fry an egg after only two coats of seasoning and that sucker slid around like it was on black ice!I know some people advocate sanding down Lodge’s rugged finish, but, I have several pieces and have never found this to be necessary. You want at least a little texture to help that seasoning cling. FWIW, this one didn’t have any egregious burrs or pits on the interior surface, so perhaps that had something to do with it, but I must have amazing luck, because 2-4 coats of extra virgin coconut oil seasoning oven-baked on high heat has worked for all five of my pieces (3 skillets & 2 dutch ovens), making them ready for anything. Even eggs and fish!Oh, and yeah, this thing is perfect for a flawlessly executed 2-egg omelette with some gloriously crispy edges. I couldn’t be happier!Now if only I loved Lodge’s Carbon Steel pans as much…
7 people found this helpful
Penelope –
For those of you who have difficulty frying eggs on a cast iron skillet… the trick is to keep the heat low. I put the burner setting at 2, let it preheat, and add about a teaspoon of bacon grease or more. When it melts add your egg/s. I cooked this egg (see photos) today and it was perfect.Though it says the 10″ Lodge Cast Iron Skillet comes pre-seasoned, you still need to season it a couple of times before use. I rub a generous amount of Crisco on bottom and sides, put it in a 350 deg oven for an hour, remove and wipe away excess oil. I will probably do this periodically.Yes you can wash the skillet with soap and water after each use: wash, rinse, set on a burner, turn heat up fairly hot and let it dry thoroughly, then apply a little more Crisco to bottom and sides. Store.
243 people found this helpful
Kenneth and Leslie Hill –
At 58 years old I grew up using iron cookware and prefer to cook with it whenever possible. I have spent as much as $150 on a top name brand “non-stick” skillet only to be donated a year later to the thrift store! ~Never again.I needed a new skillet and decided to go with another iron skillet and purchase this one from Amazon. It arrived in a couple of days and in perfect condition. As with all my cast iron I treated it the same way out of the box. I scrubbed it with hot water and coarse kosher salt, rinsed, then set on a burner and turned the burner on low, then gradually increased the heat until fully dry. While the pan is hot, I take a little bit of Crisco Shortening (about a tablespoon) and drop it in the pan, using a pasty brush I spread the melted shortening over the full interior surface, then I take a paper towel and wipe out any excess (but not too dry you want it to have a slight sheen to it), then I rub the outside of the pan, including the handle, sides and bottom. *note* Do this every time you’ve used your cast iron cookware, and you will never be disappointed in its performance.NEVER – Use soap or detergent on your iron cookware you’ll ruin the seasoning with soap. If you do have a sticking when the pan has cooled add hot water only, allow to soak for about 15 minutes or so and clean as usual. Properly cared for your cookware should last your lifetime, be virtually non-stick and extremely low maintenance.NEVER – Allow your cookware to air dry. This will cause rust and you will most likely need to scrub with steel wool, rinse, dry and re-season and you may to repeat this process many times to return it to a desirable condition.Iron cookware can crack if exposed to extreme temperature changes / hot to cold. Food should never be stored in iron, it is for cooking and serving from within a short time period only.I hope my long winded review/comment has helped in some way. I love my iron skillets. I’ll be back for more pieces.
1,441 people found this helpful
DSH –
This is a quality pan and became totally nonstick after a few seasonings. Reasonably priced and made locally. This pan will last forever with proper care. Picture shows a batch of latkes in action.
115 people found this helpful