We use this pan for everything except eggs. We've had this one for quite a while now so I feel like i can give a longer term review. The biggest thing I don't like about this pan is that it didn't feel like it came sufficiently pre- seasoned, so we looked up some videos and instructions and did it. Now it feels like the more we use the pan the better it gets. My husband and I both just Love this thing. The only thing it doesn't seem to cook right is eggs. There seems to be a bit of a learning curve when it comes to cast iron, but once you figure it out, it's very enjoyable to cook on and the food comes out delicious.

Tips on how we seasoned it: there are lots of opinions on which oil to use but we just went with plain ole vegetable oil. We made sure the pan was clean, then covered it with a thin layer of oil. We put it in the oven as preheated it until 475 degrees. Once it came to temperature, we turned it off and just let the pan sit in there until it cooled. The goal is to "burn off" the oil, so bring it past the smoking point until it gets dry and hard on the pan. That's what makes it coat well. We did this 3 or 4 times, but the more you use it the better nonstick surface you'll have.

Tips: Don't wash with soap, it'll strip it. We purchased a chainmail scrubber that we love to use. Seems to help smooth it out a little too, but that might be in my head. When I clean it I only use the scrubber and hot water. The more I use the pan the easier it gets to clean.
When you finish cleaning it, don't leave it wet. It'll rust. We just put it back on the stove with the burner on until it's dry. Easy.
Keep in mind that cast iron doesn't exactly heat evenly, but it holds heat well. This just means that you have to sufficiently preheat the pan before you use to ensure even cooking.

Overall I love this pan! It just gets better every time I use it.

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I bought this skillet a little while ago and I was surprised how rough the surface finish was. It felt like sandpaper. Given all the positive reviews, I was expecting higher quality. After some research I found instructional videos on how to grind these Lodge skillets smooth, but who has time for that? I found two other American producers of cast iron that come with a smooth finish right out of the box: Stargazer and Finex. The Finex looks interesting but I went with the Stargazer because it's fully machined at half the price. Seems like I made the right call. The design is great, the surface finish is super smooth, and it cooks like a champ. If you're reading this review, do yourself a favor and pass on the Lodge. Go with the Stargazer instead. It's well worth the investment.

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I know there's a gazillion reviews already, but having used Lodge cast iron cookware a gazillion times, I can't resist weighing in. If you're newly getting into cast iron, read a bunch of the negative reviews first ... and discover people who are truly (often innocently) clueless about the preparation, care and usage of timeless cast iron cookware.

I have a bunch of Lodge skillets, a griddle, two Dutch ovens and a pot with a self-basting lid which happens to also fit one of my skillets as well as my new chef's skillet. I really wanted a skillet with rounded sides, mostly for an egg and omelette pan. At $15, the LCS3 is a steal, considering I can neither find nor afford vintage Griswold.

Like all Lodge, it comes pre-seasoned, which simply means it has a coating of oil that prevents oxidation. This seasoning is not what makes it non-stick. How you cook with it does. Out of the box, I enjoyed the cathartic ritual of baking four more coats of oil onto the seasoning which turned it a lovely, shiny black. Then, I pressed it into service as a non-stick wonder.

Some people complain about the "pebbly" texture of the pan, some even testifying that this is the reason food sticks ... wrong. Proper temperature and proper amounts of fats are the keys to cooking non-stick. The "pebbly" texture means nothing. Besides, with continued use, the "pebbly" texture will turn into a smooth-as-silk surface. All my Lodge has been used enough to reach this point (except, of course, this brand new piece.)

There are a lot of great videos on Youtube that can teach you how to cook with and care for your cast iron, but I can sum it up in a jiffy. Always preheat your cast iron over medium / low heat first, until it lightly smokes. Lower the heat slightly. Add butter, oil or other fats that are room temperature or cold. Coat the bottom and sides. Add your food and watch it slide around. When finished, rinse with hot water; if you have fond in the pan, scrape with a nylon scraper and rinse away. Dry the cast iron on the stove top burner and then wipe down with a very light coating of oil. You're ready for the next use. (This coating will lightly smoke when it reaches proper temperature, indicating when to add your cooking fats.)

Other than the initial wash-down out of the box, I personally do not use soap on my cast iron. Some people do. Avoid cooking with acidic foods and liquids like tomatoes or vinegars or you'll surely be re-seasoning your pan before you know it. Good luck, and good cooking. And remember the chef's maxim: "Hot pan, cold fat."

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I really love this cast iron 10 inch skillet from Lodge! I debated for a long time whether or not purchase one, For me, a purchase like this is about an investment, and I want my investment to last a long time.. I also really like the fact that this is made in the USA. American made products are just not easy to find anymore. But really, the proof in the quality of this cast iron was obvious when i made sweet potato corn bread and baked it in the oven in this skillet. It came out so nice and brown and moist. I'm enclosing pictures, so you can see the nice way it cooked the corn bread on both the top and bottom of the bread. Sorry, the pan in the first picture is a bit oily looking....I had cooked in the pan and then washed and oiled it. If you like this review, please click the helpful button under the review. It helps me to know if my reviews help people.

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This is more a cast iron pans review in general then this specific pan.
I purchased this pan because i was looking for a healhier alternative to the teflon and other nonstick material pans. As always when i'm buying something new i don't have experience with i did a pretty deep research on what king of pan could be suited for my needs. I wanted something that would be nonstick and easy to use (just as any other pan).
And if you are like me in the same situation right now you probably already now there are lot's of cas iron fans who will swear cast iron is excelent coockware and it is nonstick, you just need to season it properly and it is easy to use if you know how to take care of it and they will be very very happy to give you any advice on how to do it.
Well after folowing all their advices and hours of seasong and making my kitched smell like burned oil i managed to make the pan let's say....semi-nonstick. And that COULD be enough if the pan is easy to clean. Which sadly is not the case because you need to remember the pan is a pure iron so you can't put cold watter on it while it's hot and can't leave it in water because it would get rusty and you can't use a soap because you would damage the seasonning and yes don't forget to brush it very carefully...
it is exactly as it sounds. Awfully complicated and time consuming. But i'm just someone who wan't to make his scrambled eggs with bacon in the morning. For that purpose the cas iron pan is just not good. Try to clean a scrambled eggs softly without any soap and without leaving it soaked in the watter a bit....
I will be using it when i'm roasting some meat in the oven, but that's all.
For anything else just go for a stainless steel pan. They can be as ''nonstick'' as cast iron but they are much more easy to clean and that saves you a lot's of time and nerves.

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This product is simply amazing and of very best quality that is available on Amazon. Its just worth an investment as it will last a lifetime with the right handling. Following are my comments after one month of usage.
Pros:
1. This is an original Lodge product and the very weight and finishing of it prove the quality.
2. Forget about all the non-stick and surgical grade SS pans. The food never sticks to the bottom (Ofcoursre with the right temperature)
3. Heats up very quickly and evenly and most of the cooking can be done on low flame and no scorching of food.
4. Whatever the cooking maybe, every time the results are perfect. You will find the difference from the very first use with the taste and the texture of the food.
5. The depth of the pan and the handle is perfect for roasting or baking in the oven or stove. Also, the side lips are very convenient for pouring
6. Being cast iron, cooked food is healthier.
Cons:
I am still not able to find one :)

Note:
Cleaning and seasoning of this product is very easy and I follow the below steps:
1. Wash it with any dishwashing detergent and scrub.
2. Dry it with a cloth immediately and put it on fire. (You may find rust patches if you leave it longer in water)
3. Once the pan is hot, pour a small spoon full of any vegetable oil and spread in a very thin coat on entire pan.
4. Again put the pan on fire and heat it well. (Don't allow it to smoke)

Thanks to ATM Retail and Amazon for this wonderful product

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Over the years I have wasted money on so many non-sticks. Now I have gone back to using these and I was astounded how my steaks were coming out as perfectly as if my mum had made them. Of course! This is what she used when I was growing up in Canada. It's not just the hand that makes them it's the tools that you use!

If you season the pan correctly it will become non-stick and you can use it for cooking the most delicious omelettes. (google 'season cast iron pans' for more info).

Perfect for giving steaks and veggies. It gives a luscious brown sear sear. it. I've also tried searing a roast beef before roasting it in the oven and it gave it a beautiful colour and taste. It is solid, flat and does not wobble which is important if you have a glass topped stove. I am very pleased with the quality.

As with all cast iron cookware you do need to look after it: don't let it soak in water. After you wash it dry it straight away and put it back over the flame/ring to cook out all the excess moisture from the griddle. Let it cool add a bit of oil before you store it.

Over time -as is the case for all cast iron pans- it may develop a rusty spot on it. In that case you will need to scrape off the rust (I use a dry stainless steel scouring pad) then 'season' your pan. This means that you should warm up your pan and saturate it with oil, melted bacon fat or lard in order to prevent the pan from corroding.

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I love this pan.

Pros: You can use it ANYWHERE. I've been using it to on the stove top as well as the oven. It's great for recipes that require some cooking on the stove then baking. It's one of those pans that last forever so I'm not worried about ever having to buy a new one.

Cons: It can be tricky to maintain as you need to dry it after every wash and cover it with a thin layer of oil to prevent it from rusting. It's also not dishwasher friendly. The handle can get very hot so I would buy a silicone handle for it or use hand mittens when using it. It can also take a while to heat up evenly on the stove top.

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I have been through a lot of pans from different makes for cooking dosas and rotis which need very high heat and retain heat on my ceramic hob. Traditionally, cast iron pans are used for making dosas due to their heat retaining capacity. Having read several reviews of different pans, Lodge had some of the best reviews but I was prepared to be disappointed.

The package was delivered within couple of days and protected well with bubblewrap and box. After a quick wash and a few rounds of oiling/heating/cooling, I made an omelette which came out okish but the dosas would get stuck. For the next few days, I used the pan to warm scones, toast sandwiches and anything that would need butter/oil and heat.
If food got stuck, I would let it cool, gently scrape it off, wash with plain warm water, season and cook again. After many trial and errors, realised that the pan worked best if heated gently to the desired temperature and then reduce the heat by one setting for ceramic glass hob.

In the beginning it would need a lot of oil but now that the pan is well seasoned, it hardly takes a few drops. Within a few days, the pan was well seasoned and it was a breeze to cook omelettes which fluff up. The pan has been used to cook sabzis, curries, dosas, rotis, pancakes and anything Indian that needs a pan and it has not gone wrong yet.

For past 5 months, this pan has been used everyday and it is a joy to watch the dosas come out crispy or soft, depending on the batter. It is not washed often, just wiped clean after use and rub some oil while its still warm. The pan itself is really heavy and gets really hot while cooking. As it is used everyday and heavy, it has not moved from the hob to avoid dropping it or scratching the glass hob.

There are several makes available for much lesser price but not sure of their performance. Lodge comes with very high standards and it is worth investing in a good pan as cast iron cookware is a one off investment if cared for well.

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Fantastic piece of kitchen equipment. Being made in the USA, quality is spot on at a very reasonable price. I The size is perfect. (Not too big to fit inside the oven). I use it for a range of dishes but found that curry and Mexican dishes really stand out. You can really get a serious amount of heat into the pan yet it is capable of gently simmering on the stove top or baking in the oven. Easy to maintain, and should last forever. I wouldn't cook without it ! Top marks .

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I bought this to test Lodge cast iron. I had heard and read so much about its benefits that I wanted to check it out myself. It really delivers on every promise. When I actually saw how small the 3.5" pan was, I was amused. However, it sat snug on the smallest burner of my three burner gas top and I had no complaints. I fried an egg as my first attempt to use it. Boy, did it turn out exactly as I wanted it?!! I was thrilled to bits. It tasted better than usual and the brownness on the bottom was even and crisp and the yolk was just right. It got so hot that I turned it off to pour the egg in and it still cooked evenly as I just described. I used a silicone spatula to remove it from the pan. Except for a tiny spot where the egg had stuck, the egg came off easily. Once the pan was a little cool. I rubbed off the excess oil, put it on the fire again to smoke it off and it was ready for the next use. I am so happy with it. I suppose I can use it to season (tadka) the usual Indian fare that is made at home. Although my primary purpose of frying an egg exactly the way I want it will be served well by this little genius of a pan. Of course, you can fry only one egg at a time, it’s so small.

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As good as any expensive brands, and much more affordable. Heats up well on gas and on hot plate. Works with grills and with baking. Make sure you follow the instructions for care and conservation and you won't have any problems with food sticking to it. It withstands a lot, too! Beware: this is a heavy thing, and heats up whole, so two hands (in oven mitts) are needed!

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I do really love this Frying pan! I don't use it much but when I do it excels! Its forte is searing meat especially steak. As we all know steak is not cheap, so it needs to be cooked properly. (here comes the cookery lesson) I cook my steak in a water bath (sous vide) for one hour at 54.5c when I'm ready . I heat the pan until it is smoking hot, adding a little peanut oil. Remove the steak from the waterbath and still in the pouch place it into a bowl of iced water. After four minutes remove the steak from the pouch and pat dry. Place steak in pan for about one minute on each side or until nicely caralamised/brown. Remove and enjoy a steak that is nicely crisp on the outside medium rare inside, edge to edge no greying from the outside towards to the middle.

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This skillet is great.

It's quite small - the cooking area is just about big enough for a couple of eggs, or a small steak, but it's a convenient size for my student room. It's good and solid, and very weighty. If you haven't used cast iron skillets before, it's important to remember that it's non-stick properties come from a thin layer of polymerised cooking oil 'season' - the heat and the iron causes unsaturated fats to join together to in a film. I'd recommend cooking with sunflower oil, which I found to give a good seasoning, and cooking hot. When the pan's well seasoned, it's a lot like a non-stick layer, and water runs off it.

It comes pre-seasoned, but I'd also suggest brushing a very light layer of sunflower oil on it whenever you're roasting food in the oven and leaving it in there for a couple hours to build the season. The layer of oil should be so thin it looks like it's hardly there - if you use a cloth to wipe most of it off before you put it in the oven, and put it in upside down, that works good.

I love this skillet.

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These are great pans, please ignore the low ratings as these have been given by people wno don't know how to treat cast iron.

To get the best out of it when you first get it give it a good scrub in hot soapy water the factory seasoning is OK but not great so we will see to that next (this should be the only time you use soap).
Next dry it and coat the whole thing in a thin layer of either vegetable shorting or rapeseed oil then cook it in the oven upside down for at least a hour, repeat as many times as you like the more you do the better the non stick of the coating. (Any more than 5 times is probably overkill)

After use while it's still warm for light soiling just wipe it out with a paper towel, medium soiling add a bit of salt and scrub it with a paper towel make sure to remove all salt. Heavey soiling under hot water use a plastic scraper or chain mail scrubber.

Then dry and heat the pan and coat with a thin layer all over then heat till it smokes and that's it let it cool and put it away.