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Cast Iron Skillets

Cast Iron Skillets
Use & Maintenance
Made from a single piece of dense metal, a cast-iron skillet offers incredible durability, exceptional heat retention, and a naturally slick cooking surface without synthetic chemicals. They can last for multiple generations if properly cared for. Due to their soldity, a good quality cast iron skillet can hold and distribute heat evenly across the entire surface, making them ideal for searing steaks, achieving deep browning, or cooking fluffy pancakes. 

Through regular use and a process called seasoning (baking oil into the metal to form polymerized layers), the pan builds a smooth, slick patina that prevents food from sticking without using Teflon or other synthetic chemicals. Cast-iron skillets can move seamlessly from the stovetop into the oven, work on all heat sources (take care to heat slowly on induction) and can even be used over a campfire.
Cast iron skillets require proper seasoning, gentle washing, and thorough drying to build a natural non-stick surface and prevent rust. Our Skillets come pre-seasoned, but should be used with a little more oil than usual to begin with, while the seasoning is bedding in.

Cooking and Using Your Skillet
— Preheat gradually: Warm the skillet on medium-low heat for a few minutes before adding food to ensure even heat distribution.
— Use fats: Cook with butter, oil, or high-fat foods (like bacon) to naturally enhance the non-stick seasoning over time.
— Limit initial acids: Avoid cooking highly acidic ingredients like tomatoes, wine, or citrus for long periods until a strong, mature seasoning layer is built up.

Cleaning Your Skillet

— Wash by hand: Clean the pan while still warm using warm water, a soft sponge, and a small drop of washing-up liquid.

— Scrub stubborn bits: Use coarse kosher salt and a damp sponge as a gentle abrasive for stuck-on food. 

— Never soak or use a dishwasher: Extended water exposure causes rapid rusting, and dishwashers are too harsh. 


Drying and Maintaining

— Dry completely: Towel-dry the skillet immediately, then place it on the hob over low heat for a minute or two to evaporate any remaining microscopic moisture.

— Apply a thin oil layer: Rub a tiny amount of neutral, high-smoke-point oil (such as grapeseed, canola, or sunflower oil) over the entire surface, then buff it off completely with a paper towel so it is not sticky or dripping. 

— Store properly: Keep the pan in a dry location, placing a paper towel between stacked pans to protect the surface.

If rust develops, use our Lodge rust eraser or a steel wool scourer and rub off the rusted areas of the pan while it is cool. Wash with soapy warm water and rinse off. Re-season the pan as many times as needed depending on the severity of the rust.

Further Information

Seasoning

To season, apply a thin layer of grapeseed, canola, or sunflower oil with a kitchen towel. Less is more, and will prevent smoking or an uneven surface once the oil has bonded to the iron. Bake at 230ºC for one hour upside down, until the oil has polymerised to the pan. Allow the pan to fully cool, and store in a dry place.

Cleaning and Care

To clean, only wash by hand. It is safe to use a mild soap and wam water on a cast iron pan to remove food particles, but scrub gently, making sure to avoid stripping the seasoning of the pan. If any stubborn residue is left, simmer a bit of water in the pan for a few minutes and gently scrape clean with a wooden kitchen utensil. Once clean, the cast iron should be dried completely with a towel, or on the stovetop to avoid rusting. Applying seasoning every cleaning to maintain seasoning and prevent rust from developing. Do not let pans soak in water or be stored wet.

Further Reading

A pre-seasoned, cast-iron pan which functions as a Dutch oven, deep skillet, and shallow skillet (using the lid) all in one. With its origins on the campfires of the North American frontier these cooking pots evenly distribute heat allowing their contents to cook from all sides, and are cast so that..
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A pre-seasoned, cast-iron pan which functions as a Dutch oven, deep skillet, and shallow skillet (using the lid) all in one — great for cooking up chillis or stews, roasting meat or vegetables, baking bread, and endless other culinary possibilities. With its origins on the campfires of the North Ame..
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A solid cast iron skillet, seasoned and ready to use, with a ribbed interior surface which allows fat to drain from food while also searing grill marks onto your food. Provides excellent heat distribution and retention for consistent, even cooking — use to sear, saute, bake, broil, or grill. Fe..
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A pre-seasoned cast iron pancake skillet, measuring 10.5 inches diameter. This round cast iron griddle pan is the perfect tool for cooking pancakes, pizza or quesadillas. The slightly raised edges keep oil, batter and other ingredients neatly contained. Cast iron can be used on a stovetop, in an ove..
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A solid cast iron skillet, seasoned and ready to use. Provides excellent heat distribution and retention for consistent, even cooking. Use to sear, sauté, bake, broil, braise, or grill — in the oven, on the stove, on the grill, or over a campfire. The first few times you cook, it is recommended..
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A solid cast iron skillet, seasoned and ready to use. Provides excellent heat distribution and retention for consistent, even cooking. Use to sear, sauté, bake, broil, braise, or grill — in the oven, on the stove, on the grill, or over a campfire. The first few times you cook, it is recommended..
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A solid cast iron skillet, seasoned and ready to use. Provides excellent heat distribution and retention for consistent, even cooking. Use to sear, sauté, bake, broil, braise, or grill — in the oven, on the stove, on the grill, or over a campfire. The first few times you cook, it is recommended..
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A pre-seasoned cast iron dutch oven, with a heavy, tight-fitting lid, and three stubby legs. The Dutch oven is designed to be used directly in a fire, whether at home or camp, with coals or embers piled under, around, and on top of the specially lipped lid — although it also could be used in an oven..
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A small but heavy cast iron melting pot, crucible shaped and spouted to both sides. Seasoned and ready to use — perfect for melting butter, cheese or chocolate, or cooking sauces. And it can be used on any cooking hob, even induction or in the oven. The cast iron retains the heat well and perfectly ..
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A four US quart (3.8l), pre-seasoned cast iron dutch oven, with a heavy tight fitting lid, and three stubby legs. The Dutch oven is designed to be used directly in a fire, whether at home or camp, with coals or embers piled under, around, and on top of the specially lipped lid — although it also cou..
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A five US quart, pre-seasoned cast-iron dutch oven, with a heavy tight fitting lid. With its origins on the campfires of the North American frontier these substantial cooking pots evenly distribute heat allowing their contents to cook from all sides. Used for everything from bread, to pot roasts, th..
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A pre-seasoned double burner cast iron reversible griddle, ridged to one side, flat on the other, ideal for meats, halloumi, and all manner of drop scones. Although heavier, cast iron distributes heat more evenly than steel, in fact in tests it is out performed only by copper. Cast iron bonds with o..
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