Lodge 8.89 cm / 3.5 inch Pre-Seasoned Cast Iron Round MINI Skillet/Frying Pan

This skillet is great. It's quite small - the cooking area is just about big enough for a couple of eggs, or a small steak, but it's a convenient size for my student room. It's good and solid, and very weighty. If you haven't used cast iron skillets before, it's important to remember that it's non-stick properties come from a thin layer of polymerised cooking oil 'season' - the heat and the iron causes unsaturated fats to join together to in a film. I'd recommend cooking with sunflower oil, which I found to give a good seasoning, and cooking hot. When the pan's well seasoned, it's a lot like a non-stick layer, and water runs off it. It comes pre-seasoned, but I'd also suggest brushing a very light layer of sunflower oil on it whenever you're roasting food in the oven and leaving it in there for a couple hours to build the season. The layer of oil should be so thin it looks like it's hardly there - if you use a cloth to wipe most of it off before you put it in the oven, and put it in upside down, that works good. I love this skillet.

Excellent pan. I have refused to use non stick or aluminium pans for several years on health grounds and was really pleased when the newer ceramic non stick pans came onto the market. However, just like non sticks, the ceramic pans don't stay non stick for long. Plus I have a new induction cooker and only the expensive premium ceramic pans work on induction. ( I did try a couple of cheaper ceramic induction pans but the quality was appalling. One small ceramic "induction" pan had so little iron content that a magnet barely gripped and it buzzed loudly on the hob, another simply didn't register as suitable for use on an induction hob at all). Plus I'm just so fed up with forking out for new pans when the ceramic non stick fails, so I decided to go back to basics and use iron again. The first time I used the pan, even after extra seasoning, I had a mess of stuck eggs and nearly gave up, but having read advice and reviews on here, I kept working on the seasoning, oiling and storing the pan in the oven, and it is now extremely effective and naturally non-stick. My partner is forbidden to wash it up so I can be sure no washing up liquid ever comes near it. My next purchase is going to be a iron skillet or paella pan to use as a substitute wok. It's also inspired me to dig out old inherited iron baking trays and frying pans and get them seasoned and back into use. All are much better than their modern equivalents. I've since discovered De Buyer pans which can be a good price if you check amazon.fr and amazon.de, and they are much, much better.

I’m a Lodge fanboy. Not sure why but I just love their pans and Dutch ovens. They’re not always the best to use, and the finish can vary, some castings being quite rough and others having imperfections, but the steel is nice quality and they are a good investment Despite the factory seasoned claims I’ve always found the seasoning to be inadequate out of the gate, so I wash mine, and then season lightly with tallow or beef dripping several times over before use. This little pan is quite diddy, enough for maybe four fried eggs, or a batch of fried mushrooms for example. It’d be a little too small for the average rump or rib-eye steak but you could sear up two small fillet steaks at the same time. It’s cute, it’s a nice light size when you just want to fry a few things, and washing it up and re seasoning are a breeze. For £12.99 it’s competitively priced against the Chinese cast iron pans of this size in TK Maxx. I’d rather have the Lodge all day long. Good ol’ USA products to last a lifetime.

This a very handy 'little' pan to have. A quick note on cleaning however as I have seen some negative reviews and feel compelled to defend the product. Yes, iron pans need some TLC to get the most out of them, but they are so versatile, it's worth the effort in my view. I do the following to keep mine working. Straight after cooking I heat it up high for 10 seconds or so then poor warm water in from the kettle to about half a cm deep. I then 'deglaze' the pan while the water bubbles away. Depending on how messy the pan has become depends on how long this will take - eggs and bacon, no more than a few seconds - fruit crumble - maybe 30 seconds or so - but it will always come clean. I then rinse it in the sink, dry it, then pop it back on the heat again to dry out the pan and get it warm again. Once warm (not hot) I put about a teaspoon of ground nut oil (or any other high heat oil) and then wipe it all over the pan with a kitchen tissue and take it off the heat. I then leave the pan to cool down. Once cool, I wipe off the surplus oil and I am left with a very versatile, almost non stick kitchen 'powerhouse' tool. Have a search on Google for how versatile any cast iron cookware can be if properly looked after. I would say, if you know you aren't going to follow the little routine mentioned above (honestly though, it takes so little time once you get used to using it) then steer clear of any cast iron cookware.

Bought a couple of these TINY (will fit in the palm of your hand) pans to bake skillet cookies in the air fryer. Just right for what I wanted. Take note, these won’t work on an induction hob, they’re too small to be detected. Know what you’re buying! 😂😂😂 *Banana in pic for scale.

Husband bought it, too small and needs oiling after every use and rusts very quickly

Love this pan. I use it mostly for toasting veggies (no oil) and spices, frying and even put it in the oven to bake in it once. Also looks great on the kitchen table, but make sure it cools down a bit — it keeps quite hot for much longer than stainless steel pans. It's fairly non-stick — no issues with fried eggs or chicken breast (meat should be at room temp and it releases easily after a bit of cooking). Cast iron is much easier to maintain than I thought. For cleaning I use a brush with plastic bristles and water — that usually gets burnt bits out. If that doesn't help, I resolve to a stainless steel scourer (Spontex) which never fails to clean the pan without much effort. After washing, I always put it back on the hob and dry it on the flame, and that's it. If I use a scourer I would put a bit of oil, swirl it, and leave it on the flame until smoking hot. The 9" is a great size for couples or for cooking side dishes.

Far too small returned and refunded immediately

これで焼くと魔法のようです。 蓋は必須です。

Malheureusement, ça colle beaucoup. Dommage aussi que le poignet soit metallique

Pesado, normal es de hierro fundido.Muy resistente.Con gran inercia térmica. Con el curado adecuado no se pega nada. Fácil de limpiar. Lo utilizo en la cocina de casa con fogones de gas.

Excelente calidad, requieren cuidados especiales, y como todos los productos de hierro vaciado son débiles ante la oxidación, pero si los cuidas apropiadamente pueden duran varias generaciones, calentándolos correctamente nada se pega, LODGE es calidad, perfecto para tostar especias.

ロッジのキャストアイアン製品が気に入り、試しにこちらも購入してみました。 残念ながら我が家のIHは反応せず、しばらくはソースを入れたり、サプリ等の容器として。 そして最近は、キャンドル台として活躍してくれてこれはとても可愛いです。 思いつく使い道があればお勧めできますが、3.5インチであることにはご注意ください。