Lodge Cast Iron Skillet Review: Still Worth It?

The Lodge cast iron skillet is the pan many cooks buy first, and plenty never replace. It costs about as much as a takeout dinner, it will outlive you, and yet cast iron has a reputation for being fussy. We cooked with the 10.25-inch Lodge nearly every day for three months to see whether it deserves the hype.

First impressions

Out of the box it is heavy: about 2.5 kg. It arrives pre-seasoned with a dark, slightly rough surface. Lodge's seasoning is good enough to cook on immediately, though it improves a lot with use. The handle has a hole for hanging, and the pour spouts on each side are handy for draining fat.

How it cooks

Searing: This is where it shines. Once hot, the skillet stays hot, so a steak or a piece of salmon keeps its heat instead of cooling the pan. We got a deep brown crust on steaks that our non-stick pans never managed.

Baking: Cornbread, skillet cookies and Dutch babies all came out with crisp, golden bottoms. Nothing else gives that edge.

Everyday cooking: Eggs stick for the first couple of weeks, then stop as the seasoning builds up. Acidic sauces such as tomato should be kept short in a young pan.

Heat-up time: It is slow to heat. Give it 5 minutes on medium before cooking and it will heat evenly.

Care, honestly

You do not need special treatment. After cooking, wash with hot water and a brush (a little soap is fine), dry it on the stove for a minute and wipe a thin film of oil inside. We never had rust. The one rule: never leave it soaking in the sink.

Who should buy it

• Beginners who want one pan that does everything.
• Anyone who loves a good sear, crispy potatoes or oven-baked dishes.
• People who want cookware that lasts a lifetime.

Skip it if you cannot comfortably lift a heavy pan with one hand, or you mostly cook delicate fish and eggs and want a non-stick surface.