Mine seems to be rusting. I just bought it. Should it have rust? It got worse after the first use and wash.

It sounds like you may have accidentally not cared for it correctly right at first. The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting. What you'll need to do is remove the rust and any current seasoning with steel wool or something like that. When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning. You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots. Lodge seasons their pans with a canola oil spray. However, the best initial seasoning method I found stated to use Crisco (vegetable shortening). Their method worked extremely well for me. I don't remember the process to exacting details, but here it is to the best of my memory. First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more. This should make the pan pretty warm but not burning hot to the touch. Still take care in handling the hot pan to not burn yourself though. Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven. The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt. Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin. You don't want too much seasoning on the pan. If the seasoning is too thick in spots it will get tacky at those spots. Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings. After about 45 minutes, pull the pan back out and wipe the pan down again. You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc. You want to wipe that excess off before it gets too dry and tacky. I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some. At the end it should have a somewhat dull black finish. But after you remove the excess, stick it back in for about another 20 minutes. Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state. My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it. One of my grandmother's old cast iron pans stated "Chicken Fryer" on it. On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken. I used a little olive oil to cook the chicken in with the skin side down first. It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook. After you cook the chicken on the stovetop, then it goes into the oven for a bit. After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years. I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some. Then I wash it down with plain hot water and no soap. If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad. It gets the gunk off without damaging the seasoning. It kind of surprised me with it being metal. I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any. After I rinse it with hot water, I then just dry it off. I don't oil mine down or anything after that. If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky. Not to mention you can get oil all over where you store it. Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting. But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan. You just need to get use to cooking with cast iron. Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed. Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water. I've tried that and you really don't need to do that to prevent it from rusting. In fact, I think there is more risk to it than to not doing it. That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning. You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it. Then you have to go back and re-season it all over again.

Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off. Thank you.

Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover

can you put this cast iron with silicon handle in the oven? if so, what is the max temperature?

I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.

Why is the pan with the Silicone handle cheaper than the pan alone??

This pan (the one with the handle) weighs 7.8lbs and the one without the handle weighs 9lbs. That's what amazon told me. The price difference in based on weight. They said the heavier pan is of batter quality. It is also a little more expensive.

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A**N

El mejor sarten disponible de acero fundido, con los debidos cuidados no querras usar otro!

Este tipo de sartenes tiene mas de 100 años de historia, es impresionante que tanto su uso como el proceso de fabricacion no ha cambiado mucho. El usar uno de estos sartenes puede ser retador, sobretodo por su preparacion o curacion, asi como el estricto cuidado que debes tener para garantizar un optimo funcionamiento, asi como su durabilidad. Existen muchos videos sobre diferentes tecnicas empleadas para su curacion, pero aqui como en muchos otros casos, lo mas simple es lo mejor. Comparto lo que me ha resultado para su curacion, y poder explotar al maximo la versatilidad del sarten, asi como el generar una capa antiadherente natural. 1. Limar con una lija de agua de grano fino todo el sarten, por adentro, afuera, orillas, y mango. Con este procedimiento se asegura uno de retirar todo el precurado con el que viene, que hace que se sienta rugosa la superficie, y que aun precalentandolo, los alimentos se termina pegando y resulta en una experiencia frustrante. 2. Enjuagar con agua fria y con un poco de jabon usando una esponja para quitar todo el polvo, es ideal que la apriencia del sarten sea suave al tacto, pulida y lo mas lisa posible. 3. El sarten se debe colocar sobre la hornilla a temperatura media para asegurarnos toda el agua y humedad desaparezcan. Siendo de acero fundido, el agua y la humedad son sus peores enemigos. 4. Agregar poco menos de una cucharadita de aceite de oliva, canola o linaza. Estos aceites recubren , protegen y no se echan a perder con el tiempo, garantizando la superficie antiadherente, asi como evitan transferir olores o sabores a los alimentos. Frotar el aceite con un trapo por todas las usperficies del sarten, y con otro trapo retirasr el exceso. Una vez completado este paso, y teniendo precalentado el horno a 200 grados se debe colocar el sarten siempre boca abajo por 30 minutos, dejando el aceite se consuma de forma ntaural. Al terminar el tiempo, retirar el sarten con mucho cuidado, y de nueva cuenta agregar aceite siguiendo la descripcion anterior. Esto debe hacerse al menos unas 3 veces cuando el sarten es nuevo, despues solo sera necesario 1 vez segun el uso que se de. 5. Dejar el sarten enfriar y revisar al tacto la superficie, debera sentirse lisa, con un aspecto templado y ennegrecido. Esto es normal. Como cuidados basicos, una vez terminado de cocinar en el, nunca pasar al agua fria, pues puede sufrir daños por los cambios de temperatura, lo ideal es solo enjuagar con agua caliente, una esponja suave y secarelo sobre la hornilla. Aplicar un poco de aceite, quitar excesos, y calentar por completo en la hornilla. Siguiendo este proceso, tu sarten durara por muchos años, ofrecinedote sabores unicos, y una versatilidad de usos. Muy recomendable!

30.08.2018

B**S

Good quality skillet.

26.11.2025

C**A

Sehr gute Pfanne

Pfanne ist sehr gut, aber auch schwer.

24.12.2024

I**S

Worth paying for!

3.05.2021

S**N

Expensive but well finished product.

10.12.2018

ASIN	B00G2XGC88
Amazon Bestseller	#1,100,164 in Home & Kitchen ( See Top 100 in Home & Kitchen ) #3,748 in Skillets
Batteries Included	No
Batteries Required	No
Brand Name	Lodge
Capacity	1.89 Liters
Color	Black
Customer Reviews	4.7 4.7 out of 5 stars (19,838)
Date First Available	January 17, 2014
Item Weight	3.4 kg
Manufacturer	Lodge Cast
Material	Cast Iron
Model Number	Miniature Skillet
Package Dimensions	43.3 x 32.4 x 7.5 cm
Package Weight	3.54 Kilograms
Size	12 inch
Special Features	Gas Stovetop Compatible

Lodge L10SK3ASHH41B Cast Iron Skillet with Genuine Leather Hot Handle Holder, 15" 12" Black

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