Skillets & Fryers
Roast up some potatoes 'n onions, eggs, steaks, and even cornbread with these traditional, time-tested cast iron skillets. It doesn't take much heat to cook because of cast iron's superior heat retention. Cast iron pans work great on all cooking surfaces - move from the stove to the oven to a potholder to serve up - and gives you excellent flavor.
Lodge® cast iron skillets come pre-seasoned, with a bit of vegetable oil on them - and when you first get yours, keep adding a little oil every time until you get that famous non-stick surface (without chemicals!). These cast iron frying pans will serve you for a lifetime of good cooking.
Not sure which one to choose? A 10-inch cast iron skillet is a good size for just about any meal, and a good weight to handle. We've got silicone skillet handle holders so you don't have to worry about minding all the potholders!
Vickie's got a great selection of Camp Chef & Lodge® cast iron skillets to add to your collection - and she knows because she's watched thousands of people choose their own first cast iron skillet - and knows quite a bit about campfire cooking herself. Vickie's tip: If your cast iron skillet gets rusty, pour some Coke on it and scrub with a scouring pad. Give it some time, and the rust will come right off!
Cleaning your cast iron Lodge® frying pans is simple. Just remember to keep them out of the dishwasher to prevent rust! To clean up after dinner or breakfast, clean out your pan with a warm, watery rag or soft brush - stay away from soap to preserve your seasoning. Then put a little oil on a rag and re-season the pan with a bit of heat to finish, and it'll be ready for the next meal!
