This is the perfect size to scramble eggs. Whisk up two or three eggs and pour them into this skillet at low heat and move them around with spatula and nice fluffy eggs will be the result.Seasoning method: New skillet: wash and dry. Cover bottom of oven with aluminum foil. Remove all but the center rack. Place skillet in oven and preheat to 200 degrees. Remove after 5 minutes and liberally coat all surfaces with crisco. Wipe off excess leaving a THIN coat of oil. Back in oven at 300 degrees for 15 minutes. Wipe off excess oil. Return to oven at 400 degrees for two hours. Do this procedure three or four times. After cooking, allow to cool, wash with water only. Set on range at medium heat. After it warms coat inside of skillet with crisco. Then wipe off excess. ... MoreThis is the perfect size to scramble eggs. Whisk up two or three eggs and pour them into this skillet at low heat and move them around with spatula and nice fluffy eggs will be the result.Seasoning method: New skillet: wash and dry. Cover bottom of oven with aluminum foil. Remove all but the center rack. Place skillet in oven and preheat to 200 degrees. Remove after 5 minutes and liberally coat all surfaces with crisco. Wipe off excess leaving a THIN coat of oil. Back in oven at 300 degrees for 15 minutes. Wipe off excess oil. Return to oven at 400 degrees for two hours. Do this procedure three or four times. After cooking, allow to cool, wash with water only. Set on range at medium heat. After it warms coat inside of skillet with crisco. Then wipe off excess. Turn up heat to high until you see wisps of smoke coming off skillet. Remove from heat and allow to cool.

It's great, it's just a lot of up-keep since you have to keep seasoning it. It gets rust stains if you leave water on there... Always preheat your cast iron over medium / low heat first, until it lightly smokes. Lower the heat slightly. Add butter, oil or other fats that are room temperature or cold. Coat the bottom and sides. Add your food and watch it slide around. When finished, rinse with hot water; if you have fond in the pan, scrape with a nylon scraper and rinse away. Dry the cast iron on the stove top burner and then wipe down with a very light coating of oil. You're ready for the next use.

Love this cast iron skillet. These lodge ones are all made from a single iron piece and super heavy but makes an incredible difference in cooking. Though they say pre seasoned, they do require more seasoning to prior using and go better as we use. We switched to cast iron as cooking in cast iron helps in iron absorption and really loved these. Would definitely recommend

Excellent heat distribution for delicious meals. My only annoyance with it is that I ordered the Boy Scouts one since it was a bit cheaper than the regular, but the logo on the bottom has so many nooks and crannies that it’s prone to rust. I try to make sure the whole thing gets oiled but you really have to be intentional about it. Otherwise, however, I have no complaints. It works great and I always look forward to using it!

Literally the best ever. I try to avoid non stick pans and wanted an alternative, now that I've been using this pan and others by Lodge, I can say the quality is unparalleled. I bought another brand for camping, and it's just not the same. I love that with time, the non stick builds up and the quality shines through, all the while adding iron and further flavour to your food because of its heat distribution and fabulous searing at high temps. Love this. This will last a lifetime.

This skillet is the best I have cooked in. It warms up and retains the heat better than any skillet I have used. The food cooks evenly and quicker than a normal non-stick pan. It does take some getting used to. If you don't take proper care of it during cleaning it will rust but it is super simple to learn how to properly care for it. I burned a couple of things before I realized you don't have to have the heat as high on certain foods but after a little bit of use, it was much easier to properly cook foods in this skillet. I use this skillet for absolutely everything and I will never go back to a regular skillet.

Honestly one of my favorite products in my kitchen to-date. It's the best skillet to cook steak, chicken, fish, anything. It's especially important to have equal heat all around when cooking protein for even cooking. It's definitely a great investment. Even though it's not very expensive, most people don't lie buying this item because it's hard to wash and heavy. Be careful when using it as it can be very hot. And when done, let it cool before washing. Don't scrub too hard that the iron will fall out. Just lightly scrub and when done, use oil and a napkin to coat it back to prep for future use. Make sure the cast-iron is always coated or it will rust.

High quality iron and a convenient size

I almost exclusively cook on cast iron or carbon steel and I've found that Lodge makes the best and most consistently high quality iron, this skillet included. I also love the size of this little one, it's perfect for two eggs, which is something I cook almost daily. A side dish would also fit perfectly in this on a second burner or beside the fire as well, without taking up too much space. This skillet does come pre-seasoned but I would still use a bit more oil than usual the first few times you use it; eggs stuck to this pan the first couple of times during cooking, but the stuck-on bits came off right away during washing (reminder: don't use soap for cast iron!) My only complaint is that the handle gets VERY hot during cooking, but is also small enough to make ... MoreI almost exclusively cook on cast iron or carbon steel and I've found that Lodge makes the best and most consistently high quality iron, this skillet included. I also love the size of this little one, it's perfect for two eggs, which is something I cook almost daily. A side dish would also fit perfectly in this on a second burner or beside the fire as well, without taking up too much space. This skillet does come pre-seasoned but I would still use a bit more oil than usual the first few times you use it; eggs stuck to this pan the first couple of times during cooking, but the stuck-on bits came off right away during washing (reminder: don't use soap for cast iron!) My only complaint is that the handle gets VERY hot during cooking, but is also small enough to make using a pot holder awkward. It's not a deal breaker but I find myself getting to my food at weird angles with my spatula because I don't want to be bothered moving the pan around during cooking. But that's a minor issue, overall this is a great value for the price!

Love it!

My last cast iron skillet was acquired used. It was slightly warped and having a smooth cooktop range, only the middle had constant contact. This was not a problem until I started making English Muffins. This skillet is beautifully flat and came seasoned. I particularly like the extra handle opposite the regular handle. It adds more control when lifting the heavy pan. There is nothing like a cast iron skillet. All kitchens should have one, Just be sure to heat it up and cool it down slowly in order to prevent warping. Farm and Fleet delivered it to my door quickly and easily. An excellent purchase.

Perfect for Individual Dutch Babies

My recipe for Dutch Babies makes enough for two! Now with two 6" cast iron skillets, I can make two individually sized servings!The item arrived ahead of schedule and my local Walmart fetched it for my in a matter of seconds!I was a little concerned about the "sand casting" (rough) finish. I have one, handed down from generation to generation, that is smooth and flat. First time in the oven, along side the "old" one, the new pan worked perfectly! No stick, turned the pan over and the "Dutch Baby" slid right out.Ingredients2 tablespoons melted butter2 eggs at room temperature1/3 cup King Arthur bread flour1/2 cup milk, heated 15 to 20 seconds in the microwave1 tablespoon sugar1 teaspoon pure vanilla extractPinch saltConfectioners' sugar, for ... MoreMy recipe for Dutch Babies makes enough for two! Now with two 6" cast iron skillets, I can make two individually sized servings!The item arrived ahead of schedule and my local Walmart fetched it for my in a matter of seconds!I was a little concerned about the "sand casting" (rough) finish. I have one, handed down from generation to generation, that is smooth and flat. First time in the oven, along side the "old" one, the new pan worked perfectly! No stick, turned the pan over and the "Dutch Baby" slid right out.Ingredients2 tablespoons melted butter2 eggs at room temperature1/3 cup King Arthur bread flour1/2 cup milk, heated 15 to 20 seconds in the microwave1 tablespoon sugar1 teaspoon pure vanilla extractPinch saltConfectioners' sugar, for dustingCriscoDirectionsGrease a pair of 6” cast iron skillets with Crisco and place in the oven.Preheat the oven and skillet to 425 degrees F.In the meantime, mix the flour, sugar, eggs, milk, butter, vanilla extract, salt and sugar using a blender. Don’t blend it too much – just enough to make it smooth. Remove the skillets from the oven and pour in the batter.Return the skillets to the oven bake for 25 minutes - don’t open the door.Remove from the oven and place the pancake on a wire rack for a minute or two.Sprinkle with confectioner’s sugar and Meyer lemon juice.Slice and serve hot!