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Lodge L8SK3 10.25" Cast Iron Skillet $41.02 + Delivery ($0 with Prime/ $59 Spend) @ Amazon US via AU

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Not an ATL but by far the cheapest it's been in almost a year for the plain version

Great price, great brand and good size, definitely worth if you're thinking about getting a cast iron skillet; the plain 10.25-inch hasn't been this low since before July 2024 and the special editions haven't since maybe black friday (and personally think this one looks better).

Price History at C CamelCamelCamel.

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Comments

  • +19

    I don't need another skillet,
    I don't need another skillet,
    I don't need another skillet.
    Got one, thanks OP.

  • +4

    I love mine and use it almost every day but I am starting to find the 10in just a bit too small. Though I am a crappy cook so maybe it me issue

    Still 100% recommend getting one

    • How much is big enough?

      • +6

        It's not the size it's how you use it!

        • -2

          That’s what she said.

        • I use mine to roast nuts.

      • The 10in is mostly fine for one person. I just cook with the single pan so sometime I find I need to cook one element of a dish and then cook the next element etc. For me I think a 12-14 would suit much better but it really comes down to what you cook. If I get a two steak pack from Coleworths I find in most cases I will just fit the two steaks or if I do a saucy dish that serves 2-4 people I have to be careful stirring or it will spill over pretty easily.

        As I said though, I am a crappy cook so YMMV :P

        • -1

          10in is mostly fine for one person
          For me I think a 12-14 would suit much better

          That’s what she said.

    • No one ever told me 10 inches is too small

      • -3

        That’s what she said.

    • -3

      I am starting to find the 10in just a bit too small.

      That’s what she said.

      • She didn’t say that, I asked. Shut up.

    • The 12 is much roomier but much heavier as well.
      I dont mind it but the missus dropped our first one and the handle snapped off.
      So far the 2nd one has lasted years longer.

  • Any recipes that anyone here recommends? For anything, beef, roo, chook, goat, lamb, veg…?

    • +2

      Lamb and tuna fish

    • +2

      Liver and fava beans

    • +1

      Cast iron is amazing for pizza, roti, steak (obviously), and roast potatoes. Very versatile.

    • +1

      Anyrhing you cook in a normal frying pan but better.

  • Thanks OP had a lodge on my Wishlist for ages!

  • Kmart do the same thing a lot cheaper..

    • +1

      Buy both and compare the quality. I guarantee you will notice it straight away or your money back

  • I saw a comparison the other day that showed stainless steel searing a steak much better than a skillet.

    Everyone swears by the cast iron tho,

    Decisions…

    • +7

      Cast iron is awesome, stainless I think will stick more. Just get a metal scraper and eggs just lift up, I love just throwing everything on and chopping away not having to worry about scraping it.

      Also it's 18$ in Kmart, will come in useful for break-ins as one hit and it lights out, it's about 20kg lol

    • Cast iton helps with the daily iron intake.

    • It's probably more the power of the burner, for the money Lodge cast iron is absolutely insane value. You just have to dry and season it after washing but really we should all be doing that anyway.

      • You only need to dry and season it if you wash it like a dipshit.

        • Ah I cook garlic and tomato alongside steak and then add wine etc so any built up carbon will just come off. I once didn't wash a pair of jeans for nearly two years so I've nothing against the practice per se.

          • @Donmega123: Heating it up kills all the bacteria, hence why we cook food.

            Not sure about the jeans tho, I suppose you wouldn't be wearing them much in Australia.

  • Thanks OP. Wanted that for quite a long time.

  • +5

    I am drunk on Friday night and I think this is a good buy. Thanks OP! I think.

  • I know all the good things about cast iron skillet, but for some reason it requires a lot more oil/butter when cooking a steak or not enough liquid to baste.

    No issues with a stainless steel skillet. If anything, the stainless steel skillet is actually larger and requires more oil to cover the surface area.

    I cut the same portion of butter every time and I can tell it's not enough for the cast iron.

    • +4

      How well seasoned is your cast iron?
      I noticed mine became better and better at non stick over time with a light oil and heat after each use.

      • I did the same, light oil after cleaning but minus the heat.

        It's not so much about stickiness, but almost as if the skillet absorbs a lot oil, there's nothing for the spoon to scoop up to baste with.

        Only used the skillet to cook steak, between 10 and 20 uses. The steaks were fine, but would like to baste more to cook both sides simultaneously.

        Have since switched to stainless steel skillet, getting great results, but more cleaning afterward to keep the skillet shiny.

    • As said already how is your seasoning and also your cleaning process.
      If its new it will get better and cleaning should only be lightly done. I usually use boiling water and a light scrub but mines well seasoned.

  • +2

    I started using it last year and still not used to the smell that is added to the food, plus extra care you need to keep it rust free for next use. I am trying not to buy non stick ones. It's by lodge from Amazon. Wife doesn't like it due to the weight and never used it lol

    • +1

      Agree too heavy. Prefer stainless steel

      • Yep, we stopped using ours eventually - just too heavy.

  • +1

    Silly question, is there much difference between cast iron pans?
    I haven’t really used one before and was just going to get the Kmart or Bunnings pan

    • No the 18$ Kmart one is also cast iron. Nothing special about any other ones, this is not a bargain.

      • -1

        For something that will literally last you a lifetime, why not spend the extra?

        It's not like we're comparing $20 cast iron pan to a $200 'chef quality' pan.

        • Why spend extra, it's not a bargain if it's 120% the cost and 10% smaller.

          Like you said it's a cast iron pan nothing special, just walk in and get the Kmart one instead of shipping a block of iron across the planet geezz

          • @AuQld: Do you honestly believe that there is zero difference between the Kmart version and this one?

            Kmart products are cheap because they copy the design of popular items and manufacture them at a fraction of the cost, they cut costs massively and the product quality suffers as a result.

            I don't understand the relevance of buying one in store vs buying one online.

      • We used le creuset for years, with a tiny bit of care Lodge is a functionally very similar product for what a fifteenth of the price. Insane value they should be much more expensive.

    • Ive got the cheapy for camping. And to get it well seasoned i used it in the house for 12 months to get it right.
      Its as good as my lodge now. Lodge has a solid one piece handle whereas the cheapy has a wind on wooden handle so good and compact for the camp box. The lodge can go strait to the oven so thats handy.
      So quality of cooking surface doesnt vary much. Construction a little bit.

  • +3

    Get a 12" and thank me later unless you're single and want to stay that way

    • +1

      You are right. I only have a 10" and when I got married, my wife said, its not big enough and left me.

      • Underrated comment 🤣

    • Kmart one is 11.5in and 18$, you got ripped bro

  • Be careful unless you know you need a small one.

  • -4

    Using a cast iron pan produces too much oil smoke, requiring far more frequent kitchen cleaning than using a non-stick pan. Moreover, the oil smoke is even more harmful to health than the toxins from a non-stick pan when kept below 260°C.

    • Source? That is an outlandish claim

    • There is also stainless steel to consider. Requires a bit more knowledge of how to avoid sticking. And definitely difficult if cooking omelettes.

      • Just add more oil?

    • Are you sure you are doing it right?

      • -1

        Sure, I'm doing the right thing. If you cook frequently, you'll definitely notice the difference between a cast iron pan and a non-stick pan, one requires cleaning the kitchen every week, while the other only needs it once a month.

        • I dont seem to be having the same issues as you. How much oil and type are you using?
          Im mainly olive in a pump sprayer.
          I cook steak, spag bol. Bacon and eggs and a variety of other foods.
          All with a pretty clean kitchen.

  • +2

    Don't forget to buy something like https://amzn.asia/d/gcgHMnR with this.

  • Have been using ours since our last non stick scratched last year. It’s great and well seasoned. Do agree 10” can be a bit small to cook for the family, but also has a 12” for extra cooking surface.

  • I really want one but I am discouraged by all the surface seasoning instructions I read around

    • +2

      Kmart one is 18$, just wipe it clean with a tissue. No need to wash. Add a little oil to cook. Get a metal spatula and go nuts knowing you can't scratch it or add teflon to your food.

      You actually get more iron in your diet cooking of one too .

    • +2

      All the stuff you read online is so overkill. When I first got mine I gave it a few coats of a seasoning via the oven method and since then I just rinse it out with hot water right after cooking and use one of those green sponge pad things on a handle to get anything stuff on off. Dry it off with paper towel and put it back on the stove to get any excess water I missed with the paper towel. Throw it in the oven when I finish eating. Super easy.

      • Never clean you'll remove all the taste. Water will rust. You need a nice layer of fats and oils.

        The most I do is scrape off any food, wipe with a tissue, add some oil and use a tissue to spread it around.

        • I give it a wash off with boiling water to clean with a wipe down. No scraping at all required as its well seasoned. No rust.

        • Enjoy eating 5 year old food and carbon. Clean your cast iron, that is gross

          • @Phesto: Cooking from cast iron increases your iron intake. Never put water on cast iron, clean with oil if needed.

            • @AuQld: I cook with a cast iron pan daily, saying not to put water on it is absurd

        • +2

          Never clean? That is nasty AF.

          Rinsing it off under hot water while its still hot and quick wipe with a sponge is not going to hurt the pan and food will still taste great on it.
          @Laziofogna Please do not listen to AuQld lol

  • I bought lodge pan before and it get rusty after a few use.
    Did anyone have similar issue ?

    I want to use it for frying eggs and meet.

    • You need to dry it properly after washing. Wipe off water and put it on the stove for any spot that you missed.

    • Shit for eggs amazing for meat, could make a mad frittata though

  • +3

    The price is 56? Is there a code to get it down to $41

    • I've marked as expired but there's still US stock available for $49.82 if you click 'Other sellers on Amazon' as AU stock now shows by default

    • 18$ in Kmart, 11.5 inch.

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