Lodge Classic Cast Iron Skillet, 10.25 inch
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Plain seasoned cast iron with no non-stick coating, for about $25 to $30. Lodge says it is made in the USA and without PFAS; we found no outside test, so that is the maker’s word.
Best for Anyone replacing a non-stick pan who wants one durable pan for searing, frying and baking.
- Our quality rating
- Good (4 of 5)
- Size
- 10.25 in (model L8SK3), 5.7 lb. Also sold from 3.5 to 15 in
- Made in
- USA (stated by the maker)
approx. $25 to $30
See it on Lodge’s site →We are not affiliated with Lodge. This link goes to the maker’s own page, with no tracking code. How we're funded.
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Your review
Reviews are personal experiences, not research, and they never change our quality ratings. Every review is read by our team before it appears.
How we evaluated it
Why we chose it What put it on our list
- There is no synthetic non-stick coating. The surface is cast iron with a layer of baked-on vegetable oil (Lodge says “seasoned with 100% natural vegetable oil”), which you can rebuild at home if it wears.
- Lodge states the pan is “made without PFAS” and made in the USA.
- It works on any heat source: Lodge lists stovetop (including induction), oven, grill and campfire.
- It is cheap for something meant to be kept. Lodge’s warranty replaces cast iron that cracks or warps.
Trade-offs What to weigh before you buy
- It is heavy: the 10.25 in pan weighs about 5.7 lb, and the 12 in about 7.7 lb.
- It needs care: hand wash, dry it and oil it, or it can rust. Lodge’s warranty does not cover rust, pitting or flaking seasoning.
- It adds iron to food, especially acidic dishes. That helps some people. If you have hemochromatosis or another iron overload condition, our cookware guide advises caution.
- It heats slowly and holds heat for a long time, which suits searing and baking better than quick temperature changes.
What to know Details worth knowing first
Cast iron is the simplest answer to the problem our non-stick cookware guide raises: if the trouble is a coating, buy a pan without one. A Lodge skillet is one piece of iron with a layer of baked-on vegetable oil, and nothing else.
The trade is effort. The seasoning improves with use and can be repaired, but the pan will rust if it is left wet, and it is heavy. If you are comfortable with that, it is hard to beat for the money. Our cookware guide covers how cast iron compares with carbon steel, stainless steel and enameled pans, including the iron it adds to food.
Lodge also sells special editions of the same skillet at higher prices. The plain Classic is the one we reviewed.
Quality & testing How it measures up against our checklist
| What we checked | What we found |
|---|---|
| No PTFE or PFAS coating Maker’s claim | A bare cast iron pan seasoned with vegetable oil. Lodge states “made without PFAS”. We found no outside test of this claim. |
| Plain, named materials Maker’s claim | Cast iron and 100% natural vegetable oil seasoning, as stated on the product page. Lodge’s California AB 1200 chart lists iron, phosphorus, manganese and strontium (plus carbon, silicon, sulfur and steel) and soybean-oil seasoning. “Made in the USA” is stated, and Lodge’s About page says it operates two foundries in South Pittsburg, Tennessee; the product page does not name the foundry. |
| Built to last Maker’s claim | The Lodge Made Right Warranty replaces seasoned cast iron that cracks or warps. Rust, pitting, roughness, sticky seasoning and flaking are not covered. |
| Fits how you cook Maker’s claim | Compatible with any stovetop including induction, oven, grill and campfire. No maximum oven temperature is stated. Weighs 5.66 lb (2,567 g). |
What the labels mean
- Verified We opened an independent record that confirms it: a certifier’s listing, a regulator’s list or a lab report. It is linked under Sources.
- Maker’s claim The maker says so on its own page or label. We read it but found no independent record.
- Not verified We looked and could not confirm it, or the maker does not say. Treat it as unknown.
Sources Where our facts come from
Alternatives Other options to compare
- A carbon steel pan Lighter and quicker to heat than cast iron, with the same seasoning and hand-washing routine.
- Enameled cast iron or stainless steel No seasoning to look after, and fine with acidic foods, but food sticks more easily than on a well-seasoned pan.