Heavy-gauge cast iron sand-cast at the Lodge foundry in South Pittsburg, Tennessee, then pre-seasoned with vegetable oil so it’s stove-ready out of the box. The 8-inch cooking surface holds a single egg, a small steak, or a half-pound of brussels sprouts without crowding. Two pour spouts on the rim, helper handle on the back, oven safe to any temperature.
The single-portion or two-person skillet. Used for fried eggs, bachelor steaks, dorm-room sears, camping breakfasts, and any time the bigger skillet is more pan than the meal needs. The seasoning gets better the more you cook in it — many Lodge users have skillets older than they are.
Lodge has been casting iron in South Pittsburg, Tennessee since 1896 — the oldest American cast-iron foundry still operating.
