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  • Lodge Round Skillet with Handle, 8 Inch
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Lodge Round Skillet with Handle, 8 Inch

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RRP: £25.99
Price: £20.11 & FREE Delivery in the UK. Details
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Only 1 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
8 new from £20.11
  • pre-seasoned and ready to use
  • cast iron cookware range
  • Size; 20.2cm dia x 4.5cm

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£20.11 & FREE Delivery in the UK. Details Only 1 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.

Frequently Bought Together

Lodge Round Skillet with Handle, 8 Inch + Lodge Logic 10.25-Inch Pre-Seasoned Cast Iron Skillet/Frying Pan + Le Creuset Textiles Handle Glove - Red
Price For All Three: £54.51

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Product Information

Technical Details
Brand Eddingtons
Model NumberL5SK3
ColourBlack
Product Dimensions33.8 x 22.1 x 4.6 cm
Diameter20 centimetres
Special Featureshelper handle
  
Additional Information
ASINB00008GKDG
Best Sellers Rank 14,522 in Kitchen & Home (See top 100)
Shipping Weight1.6 Kg
Delivery Destinations:Visit the Delivery Destinations Help page to see where this item can be delivered.
Date First Available8 Aug. 2008
  
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Product Description

Lodge Cast Iron Skillets/Frying Pans
Whether you need to scramble an egg, fry a chicken, sear a steak or sauté your vegetables, Lodge offer a vast array of traditional cast iron skillets that are perfect for the job. Ranging in size from 8 to 43 centimetres, and available with and without lids, the skillets boast essential features such as assist handles for easy lifting and side lips for effortless pouring. The assortment also includes skillets with additional depth that are designed for tasks such as deep frying and oven baking. Fabulously adaptable, a Lodge cast iron skillet is an essential tool for every kitchen.

About Lodge - 100 Years and Still Cooking
Originally established by Joseph Lodge in 1896 - and with over 118 years of experience - Lodge is renowned for producing the finest cast iron cookware in the world. The family-owned company, based in South Pittsburg (Tennessee), is the only remaining manufacturer of cast iron cookware in the USA. The business has survived two World Wars and the Great Depression and continues to prosper today due to its legacy of quality and dedication to improving manufacturing methods.

The Evolution of Lodge
Lodge’s legendary foundry has undergone several notable upgrades as the company has grown. In order to respond to increasing demand, it was converted from a hand-pour operation to an automated moulding process in 1950. This led to safer and more efficient manufacturing procedures. In 1992, with an emphasis on conservation, Lodge’s coal-fired cupola furnaces were replaced by an electro-magnetic induction melting system. With consumer demand beginning to exceed foundry capacity, Lodge recently completed a comprehensive expansion of its facilities that cost in excess of 30 million dollars. This included new melting and sand systems, an additional moulding line and enhanced seasoning capabilities. These developments have increased capacity by almost 50% and have ensured that Lodge’s foundry is now the most technologically-advanced in the world.

Why Cast Iron?
Cast iron provides the finest heat distribution and retention of any cookware metal. The heat spreads rapidly and evenly across both the bottom and sides of the material and stays hot for a prolonged period of time. It is also extremely versatile and can be used to sear, fry, sauté, grill, roast, bake, braise and broil - both indoors or out. Cast iron will tolerate any heat source (except microwaves) and is therefore suitable for induction, ceramic, electric and gas cooktops. It will perform effortlessly in the oven, on the stove, in the grill and even on barbecues/campfires. The material is also brutally durable to the point of being almost indestructible. In fact, amazingly, some of the very first skillets, griddles and Dutch ovens, produced more than 100 years ago, are still being used in kitchens today!

Why Lodge Cast Iron?
Every shipment of iron that arrives at Lodge’s foundry passes through a stringent radiation detector. This ensures that no contaminants are able to enter the manufacturing process. Although standard procedure at Lodge, many other factories around the world do not follow this protocol and actually encourage the addition of secondary materials to the iron so that production quantity is maximised.

Lodge’s privately-held metal formula and precision moulding systems are the result of the company’s continued dedication to improving quality - a process that began with the very first skillet that was ever made.

Not even the most expensive stainless steel or aluminium cookware comes close to rivalling the heat distribution/retention, versatility, durability and value of Lodge cast iron. Its cooking performance ensures that it is an essential tool for both professional chefs and discerning home cooks.

Seasoning - a Natural Coating that Improves with Use
In 2002 Lodge introduced pre-seasoned cookware, known as the Lodge Logic range, into their ever-evolving assortment. This eliminated the requirement for seasoning prior to initial usage and ensured that Lodge cookware was ready to use as soon as it was removed from its packaging. At the time this was an industry first. It has since become standard practice.

The Lodge seasoning procedure is a multiple-step process in which vegetable oil is applied via an electrostatic spray system that coats the cookware. It is then baked into the iron in commercial ovens at temperatures of 600 degrees Fahrenheit. This allows the oil to penetrate deeply into the pores of the iron and provides the easy-release properties that are equivalent to a natural non-stick surface. Crucially, this process eliminates the health concerns that are associated with chemical non-stick coatings.

The foundry-based seasoning process is far superior to what can be achieved at home. The oil is more advanced, the spray system coats the cookware more uniformly and the oven temperature is substantially hotter. Independent tests have confirmed that it takes several years of regular home seasoning to equal the performance of that attained at the factory.

That said, in addition to the pre-seasoning that occurs during production of Lodge’s cast iron cookware, the natural non-stick surface can actually be enhanced and repaired (if necessary) once it has been used. This capability, which isn’t evident in chemical-based coatings, means that Lodge products can be used on a regular basis for 100 years or more!

The Lodge ‘Bubble’
Lodge cookware is hanging as it passes through the electrostatic sprayer and conveyer oven. As a result of this, a ‘bubble’ or ‘blister’ of oil may form at the southern-most point of the product and be initially visible when unpackaged for use. The ‘bubble/blister’ can be rubbed-off and will leave a brown spot directly underneath it. This is not rust - it is a seasoned spot that is indicative of the varnishing stage of the coating process. It will turn black with usage, as does home-seasoned iron when employed repeatedly.

It is not the intention of Lodge to produce cookware that appears as if a non-stick coating has been applied to it. The black patina given to the products by the seasoning process is not paint, is not a synthetic polymer coating, nor is it enamel - all of which modify the valuable characteristics of cast iron. It is, in fact, vegetable oil that has been baked into the cookware. This is a functional application; it isn’t a cosmetic one.

Care and Use Instructions
Care
The following instructions will help ensure that your Lodge seasoned cast iron lasts a lifetime:

1) Hand wash and dry immediately - even before the very first use.
2) Rub a small amount of vegetable oil into the product after every wash. Use just enough to restore the sheen, without it becoming ‘sticky’. This reinforces the natural seasoning and protects the cast iron from moisture (which can lead to rusting).

Use

1) It is safe to use metal, wood or silicone utensils with your cookware.
2) Some foods (especially eggs) may stick to some degree during initial usage. It is advisable to employ extra oil or butter until the seasoning has built-up.
3) Acidic foods such as tomatoes, beans and certain sauces can damage the seasoning and should be avoided until the natural non-stick layer has matured.
4) Cast iron rarely needs to be placed on an above-medium heat setting if adequately pre-heated. On occasions when a higher cooking temperature is required, elevate the heat gradually and apply oil just prior to adding the food in order to prevent sticking.
5) Holders/mitts are essential when using the handles. Protect countertops with trivets.

Cleaning - to Soap or not to Soap
Lodge cookware reaches 400 degrees Fahrenheit in 4 minutes on a medium heat setting and is sterile at 212 degrees Fahrenheit, so soap is often not necessary. However, if using it is preferred, wash with mild soapy water and dry immediately before adding oil.

Dishwashers, strong detergents and metal scouring pads will remove seasoning, so are not recommended.

How to Reverse Rusting
Without protective seasoning, iron can rust. If this does occur, it can be easily fixed by scouring the rust, rinsing and drying the cookware, and then applying a small quantity of vegetable oil.

If significant rusting is apparent then the cookware may need to be re-seasoned. Visit www.lodgemfg.com for specific directions.

Customer Questions & Answers

Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

29 of 29 people found the following review helpful By J. Vella on 15 Jan. 2010
very good cast iron pan, pre seasoned so ready to use. heavy, well made, will last a long time. gets plenty of heat transferred to the food even on low heat, takes a while to heat up but what do you expect, lots of iron to heat. always use oven mitts when going to grab it, handle gets very hot. one small footnote, grab a ruler before you buy, it's 8 inches in diameter outer lip, about 7 inches inside diameter, might be a bit small for some. otherwise great product
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41 of 42 people found the following review helpful By K. Tsiligkiris on 22 Mar. 2011
When I first received this skillet I was ecstatic. That is, till I tried to cook my first omelette! I wouldn't say that it was a disaster, but it certainly wasn't what I expected. I should point out that I am new in the cast iron sport, if I may call it such. Various articles throughout the Internet convinced me that teflon is bad (at least for parakeet) and cast iron, with a bit of care, can do wanders. I was so hyped that the sight of stuck egg on the skillet was a big let down. But, I didn't give up and I was finally rewarded.
I trusted the company and did not season the skillet myself. After six or seven omelettes and a batch of fried potatoes, I finally notice that my skillet has acquired the long sought anti-stick properties that everybody seems to advertise, yet nobody tells the whole truth. The truth is:
1. With every time I cook, my cast iron skillet gets better and better.
2. It needs more attention than the teflon or inox pans, but this is really not a great problem. On the contrary, it gives you a certain feeling of bonding and, might I also dare say, love for this skillet.
3. It reaaaaaally takes some time to heat up. I do it gradually, starting with 1/10 and climbing to 6/10 on my ceramic oven top. I dare not go higher, lest my skillet cracked.
4. Believe me, it is heavy, even if it is a tiny 8" skillet. No more theatrical tossing of omelettes in the air, I just use a spatula.

*** Update ***
Today the skillet was unbelievable. I even tossed the omelette in the air, it was better than teflon!!!
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19 of 21 people found the following review helpful By BFJ on 27 Oct. 2009
Verified Purchase
Hi there,
You want a light weight cast iron skillet with all of the advantages.

Easy clean - Even heating - Good cooking - Non-stick after seasoning (and that's so easy) Value for your hard earned cash. Look no further you've found just what you are looking for.. Ideal for one or small portions for two.

I think "Lodge" are onto a winner here. I just think their cookware is the bees knees. It should last forever and a day with proper care. Handles do get rather hot but an oven glove or handle protector, easily and cheaply available,will solve that little problem with no great effort.

I'd be surprised if you ever regreted buying Lodge Cookware. It's good.. It's that simple..
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3 of 3 people found the following review helpful By Menoo on 29 Jan. 2013
Verified Purchase
I bought this skillet for a healthier food as the cast iron is not toxic.

I ordered the item just before the bad weather in January (one week snowing no stop) so it arrived a bit later than expected, but I contacted the seller who was very helpful and gave me the number to track the delivery.
Fortunately, I received it the day after. I really like the quality, not too heavy, cooks as expected.

I was pleased with the seller communication and would highlight this point.

Yes, I would recommend it.
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2 of 2 people found the following review helpful By Jane Wilson on 15 Aug. 2014
Verified Purchase
As always when buying on line it is difficult to estimate sizes. An 8 inch pan doesn't sound much smaller than a 10 inch. However that is just the diameter measurement. The actual cooking surface on a 10 inch pan is about 967 square inches but an 8 inch pan is only 628 square inches - more of a difference than the linear dimensions indicate. This pan is a great size for some things - eggs for example but not really big enough for 2 chops.
Having said all that I'm glad I got this size because of the weight. I cook from a wheelchair and can just manage this one in and out of the oven but the next size up is considerably heavier and I don't think I would manage it safely. I have decided therefore to get a second 8 inch pan and use two at the same time rather than one larger, heavy one.
The actual pan lives up to all it's good reviews. I recently tried a ceramic pan and despite being initially pleased with it after a few months use it began to stain and stick. I like the idea of a pan that gets better with use not worse.
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2 of 2 people found the following review helpful By Victor Hardbattle on 12 Dec. 2013
Verified Purchase
I have used cast-iron cookware in my kitchen for the past fifty years and my off-spring keep dropping hints that they are prepared to fight over it when, to use their expression, I finally drop off my Perch!

So, to avoid the risk getting 'pushed of my perch' before nature takes its course, I have purchased each of my grown-up children their own skillets and etc. Now I can go on enjoying using my own equipment with a clear conscience and they can experience the pleasure of using high-quality cook-ware. And a Cook-book to help them achieve the best results.

All round, great satisfaction. Thank you
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1 of 1 people found the following review helpful By Katherine Beall on 21 May 2014
Verified Purchase
This is an excellent size. I am slowly changing all my frying pans and baking pans to cast Iron..
They are so much easier to care for than most people think.

I just run mine under hot running water NO DETERGENT... rub with kitchen utensil brush...wipe excess water off then place on a low heat on top of stove to dry out..... Storing I place a large coffee filter in this absorbes any moisture in the air that can turn them rust...also if rust you just season again then like new....

Best tasting food ever....Would recommend everyone to change to cast iron.... Will never have to buy a replacement...Can make them airlooms they will last for hundreds of years if taken care of...
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