Lodge 10.25” Cast Iron Skillet — Still the Best Value After 130 Years

Lodge has been making cast iron in South Pittsburg, Tennessee since 1896. The 10.25” skillet is the same foundry-seasoned pan they’ve made for decades, now with a pour spout and helper handle added in 2016. At $34, it remains the recommendation for every cook who asks what to buy first.

Why cast iron for searing

Thermal mass. A 12 oz steak dropped on a cold stainless pan drops the surface temp 80–100°F in the first 30 seconds, stalling the Maillard reaction and creating gray steamed edges rather than a crust. A cast iron skillet preheated on medium for 8 minutes maintains surface temperature within 15°F of target when the protein hits. The result: a crust in 2 minutes per side, not 4.

Seasoning after cooking

Wipe while hot, rinse with hot water, dry completely on a burner, rub a thin layer of vegetable oil across the cooking surface, heat until smoking. Repeat after every cook. After 6 months, this becomes automatic and the surface builds polymerized layers that approach non-stick.

Oven compatibility

Safe to 500°F, including under a broiler. This means it’s the only pan needed for sear-then-roast workflows, skillet cookies, frittatas, and cornbread baked in a preheated oven.