The roomy skillet – just the right size for frying half a dozen sausages, baking a sizeable cornbread or cooking large ...

Lodge's skillet continues to be the benchmark for cast iron pans. Nick DeSimone, says Food & Wine writer and former restaurant cook. "After spending years in professional kitchens using cast iron ...

It's lighter than other cast-iron skillets, better at searing, comes with a good factory seasoning, and has easy-to-grip handles. This affordable pan is lighter than a traditional cast-iron ...

That said, they called it "a solid product and very forgiving cast iron pan for a beginner user like me." "Be aware that the handle does get very hot!" cautioned a final fan, who added ...