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Lodge 10.25" Cast Iron Fry Pan #L8SK3

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Item No. B23U001

The Lodge Cast Iron company has been based in the tiny town of Pittsburg, Tennessee since 1896, and four generations have managed this family-run company. Cast iron cookware is cherished in families such that it's not uncommon for relatives to fight over a well-loved skillet or Dutch oven that's been in the family for generations. And that's for good reason; it cooks very well and wears like, well...iron.

Back in the day, you had to season your new cast iron pans before using them, but Lodge developed a method for pre-seasoning their pans so now you can use them right out of the box. Well-seasoned cast iron cookware is very stick-resistant and easy to clean. It heats evenly and holds heat for a long time, enabling you to use lower burner settings than with other cookware, and the pan will not cool down as much when adding ingredients. You can bake in the oven, on the grill and even cook directly on a campfire. Indeed, the very best moist-on-the-inside, crunchy-on-the-outside cornbread and homefries are usually cooked in a cast iron skillet. An excellent pan to use when pan frying steaks, also.

The 10.25" Cast Iron Fry Pan has lots of other advantages and features:
• Seasoned with Orthodox Union Kosher-certified soy-based vegetable oil
• Pouring lip
• Assist handle on opposite side of pan from main handle
• Excellent value
• Becomes more stick resistant with use
• Steady, even heat
• Can be used with higher heat levels, unlike many non-stick pans
• Can be easily reseasoned
• Very versatile
• When cared for properly, Lodge cast Iron cookware can last practically indefinitely!
• Made in USA
Sturdy integral ovenproof handles and assist handles provide life long durability. Tightly controlled metal chemistry and exacting mold tolerances deliver consistent product for even heating and superior cooking performance. Natural sand mold surface is ideal for the new seasoned, ready to use finish. Lodge Logic is electrostatically coated with a proprietary vegetable oil, and cured at high temperatures to allow the oil to deeply penetrate the surface of the cast iron.