Lodge Solid Iron Pan Skillet Sale

Each prepare dinner ought to personal a forged iron skillet. Even should you don’t make use of their distinctive searing capabilities, you’ll seemingly respect that these pans are naturally non-toxic and nonstick. We’ve been recommending Lodge pans for years as a result of they’re a terrific worth. However I used to be not ready for the sale I simply discovered on this eight-inch Lodge Solid Iron Skillet—it’s simply $15.

Why Lodge Solid Iron Pans Are the Greatest

The Lodge 10.25-Inch Solid Iron Skillet has topped our overview for years. It’s a no-frills pan, and I imply that with the utmost respect. I’ve used forged iron pans that price 5 or 6 instances greater than the Lodge, they usually can’t beat it. Lodge skillets come pre-seasoned, so you may prepare dinner with them straight out of the field. It has an enormous helper deal with, which is particularly helpful when the pan is sizzling. (And it will get ripping sizzling.) It has two pour spouts, and its barely pebbled texture holds onto seasoning, so your hard-won patina will final.

This deeply discounted pan is 2 inches smaller than our winner, which makes it a terrific alternative for searing meat—steaks, rooster thighs, and chops will match snugly within the pan with out extra room that may result in smoking and splattering. It could actually simply match two eggs, whether or not you want them sunny-side up or over-easy, and nonetheless have room on your meals turner to maneuver round. It’s additionally 2.2 kilos lighter than the ten.25-inch. I really like that this pan comes with a silicone deal with cowl that may stand up to excessive temperatures, so you may switch and serve out of your pan safely. 

Lodge pans are at all times a wise buy, however if you wish to make the most of this uncommon low cost, I wouldn’t wait—it gained’t final lengthy.

Different Lodge Gear That’s Ridiculously Properly-Priced

Why We’re the Specialists

• Rochelle Bilow is an editor at Severe Eats. She has been reviewing kitchen gear since 2021. 
• Beforehand, Rochelle labored at Bon Appétit and Cooking Mild magazines. She is a graduate of the French Culinary Institute. 
• Severe Eats has been testing forged iron skillets since 2019. We recurrently replace our critiques with new findings.