Ten Years With a Lodge Cast Iron Skillet
A skillet bought for forty dollars in 2015 has become the most-used object in our reviewer's kitchen. Here is what the long view reveals.
How this piece was assessed
- Format
- Editorial guide
- Reviewed by
- Rafael Quintero — Senior Reviewer, Kitchen
- Fact-checked by
- Imogen Hale — Editor-in-Chief
- Evaluation
- Real-world use over months or years. Hearthline does not lab-test or instrument-bench products. Read our methodology.
- Review date
- 19 August 2024
- Last reviewed
- 2026-05-02
There is a particular kind of kitchen object that resists the review cycle. You don't unbox it, photograph it, and form an opinion within a week. You cook with it for a decade and slowly realise it has become the pan you would grab if the kitchen caught fire.
Our reviewer has cooked on the same Lodge 10.25-inch skillet since 2015. It cost forty dollars new. It is, by a wide margin, the most cost-effective object in his kitchen.
We first published this piece in August 2024 and have revisited the recommendation through 2026-05-02. What follows reflects what survived that review window — the observations we still stand behind, the caveats worth knowing before purchase, and the small ways the piece has aged in ordinary use.
The summary
The Lodge 10.25-inch cast iron skillet is one of the few kitchen objects that genuinely improves with use. After a decade in our reviewer's home, it cooks better than it did on day one, costs nothing to maintain, and shows no signs of needing replacement.
In its favour
- Genuinely lifetime-grade with basic care.
- Sears better than every non-stick pan we have tested and most stainless ones.
- Goes from stovetop to oven to grill without thought.
- Pre-seasoned from the factory, usable on day one (though improves significantly with use).
Where it falls short
- Heavy. A small wrist injury can make this a meaningful daily issue.
- Surface is noticeably rougher than premium artisanal cast iron — affects egg release.
- Requires care: no soaking, no dishwasher, occasional re-seasoning.
Who it's for
- — High-heat searing of meat and vegetables.
- — Cornbread, frittatas, and other oven-to-table dishes.
- — Anyone willing to learn a small care routine in exchange for cookware that lasts.
Who should skip it
- — You have wrist or grip limitations that make a four-pound pan uncomfortable.
- — You want an egg-release surface on day one with no seasoning curve.
- — You wash dishes only in a dishwasher.
Buying guidance
- The 10.25-inch (26 cm) is the most versatile size for one to two cooks.
- Larger sizes (12-inch+) become genuinely heavy and harder to manoeuvre on a domestic hob.
- Skip the elaborate "reseasoning kit" upsells — a thin coat of neutral oil after each wash, wiped almost dry, is sufficient.
- Plan for the trade-off most new owners only notice in the second month: heavy. a small wrist injury can make this a meaningful daily issue. It is workable, but it is easier to design around at the point of purchase than to discover afterwards.
- Take the second caveat above seriously when comparing across price tiers — surface is noticeably rougher than premium artisanal cast iron — affects egg release. The cheaper alternatives in the category usually share the same limitation, so paying more rarely solves it.
Alternatives we considered
Lodge Blacklock 39 — 10.25 inch
Lodge's lighter, smoother-finished line. Easier on the wrist; loses some of the rugged charm of the classic.
Field Company No. 8 Skillet
American-made, hand-finished, significantly smoother surface. Approximately five times the price.
Reader questions
- Do I need to season a pre-seasoned pan?
- Not before first use. The factory seasoning is real. You will, however, build a better surface over the first six months of regular cooking.
- Can I cook acidic foods in cast iron?
- Yes, on a well-seasoned pan, for short cook times. A long-simmered tomato sauce will strip seasoning; a quick deglaze with wine will not.
- How do I know if my seasoning has failed?
- If the pan looks grey and patchy rather than dark and even, or food sticks dramatically more than usual, re-season the whole pan in the oven.
- How does Lodge 10.25-inch Cast Iron Skillet hold up over time?
- 2 years of ownership has produced no failures we would consider disqualifying. The wear patterns are visible — that is true of anything used daily — but the piece continues to do the work we bought it for. We last revisited the recommendation on 2026-05-02, and the verdict held.
Editorial verdict
If you cook at home more than twice a week and don't already own a cast iron skillet, this is the most defensible kitchen purchase we can recommend. It is heavy, requires a small care routine, and will not produce a non-stick egg on day one. It will, however, still be in your kitchen in 2045.
Update history
- 2025-10-02Added comparison notes against the new Lodge Blacklock line after three months of side-by-side testing.
- 2025-02-14Refreshed seasoning section with a simpler protocol.
- 2024-08-19Initial publication.
Written by
Rafael QuinteroSenior Reviewer, Kitchen
Rafael trained as a chef in Lyon and Mexico City before turning to culinary writing. He has tested kitchen tools professionally since 2016 and leads our long-term cookware reviews.
Edited & fact-checked by
Imogen HaleEditor-in-Chief
Imogen spent eleven years at trade publications covering domestic design and materials before founding Hearthline. She edits the publication's reviewing standards and oversees fact-checking across every desk.
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