This is the Lodge 10.25-inch cast iron skillet — the single-most common cast iron skillet in American kitchens. It ships pre-seasoned with Lodge’s vegetable-oil finish, so it’s ready to cook the moment it comes out of the box, and the 10.25-inch diameter is sized to sear a ribeye, cook two eggs and bacon, or bake cornbread without spilling over. The red silicone sleeve slips on the handle to keep it grippable straight off the stove.
It’s the pan that goes from burner to oven to table — oven-safe to any temperature, works on induction, gas, electric, and over an open campfire. With normal use and regular re-seasoning, one of these outlasts a lifetime of nonstick replacements — which is why generations of home cooks keep theirs and pass them down rather than replace them.
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.
