This is the Lodge 10.25-inch skillet — the pan that shows up in cookbooks, on cooking shows, and in more kitchens than any other cast iron skillet. The 10.25-inch diameter is the size most recipes assume when they say ‘cast iron skillet’ — big enough to sear a steak or bake cornbread, small enough to lift with one hand when empty.
It’s the everyday pan — eggs, bacon, seared chicken, pan-fried fish, and cornbread all cook better on cast iron than on a nonstick. Pre-seasoned with vegetable oil at the foundry, oven-safe to any temperature, and ready to cook out of the box. One of these, treated reasonably, will outlast a career of nonstick pan replacements.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
