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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After reading some ignorant, ill-educated reviews. I had to give mine. I have cooked on. Ironware for over 40yrs. Several of my pieces ore over 100 yrs old. I recently decided to purchase the Lodge 8" skillet. First off. If you are unfamiliar with cooking,cleaning & maintaining the finish of your lodge ironware; read the yellow care card that is attached. Don't use harsh degreaser type detergents! Doing so removes your seasoning and you will have to start seasoning all over. I use bacon grease to season my ironware. Do Not Use in Dishwasher!!! They should be hand washed & immediately dryed!! If you are lazy,only use a dishwasher & are looking for a convenience type of cookware; ironware Is NOT for You! Find some toxic Non-Stick. Ironware is a versatile,very Healthy labor of Love. Oh, did I mention it lasts a lifetime?! I use mine in home,camping & on my BBQ. There are several videos on YouTube showing care,cleaning & using your Lodge ironware. Several recipes as well. Lodge goes out of their way to explain the issues/problems some folks have with scorching/sticking and why. 99.5% is completely user error. Bacon Grease & Time is your friend when it comes to ironware.

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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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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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