|Material Type||Cast Iron|
|Package dimensions||34.04 x 33.02 x 11.68 cm; 4.22 Kilograms|
Lodge Chef Collection 12 In Cast Iron Everyday Chef Pan with Tempered Glass Lid. A Kitchen Staple Seasoned for Sautéing, Stir Frying, Broiling, Grilling. Made from Quality Materials to Last a Lifetime
Enhance your purchase
- 12 INCH SEASONED CAST IRON EVERYDAY CHEF PAN WITH TEMPERED GLASS LID. Sloped slides and a spatula friendly design make this pan perfect any kind of cooking. The cast iron has unparalleled heat retention and comes with oil for a natural finish.
- EASY TO CLEAN. No need to dread clean-up after a delicious meal. Simply hand wash the chef pan, dry it and rub with cooking oil. For tough spots, use a small amount of soap and a pan scraper. The tempered glass lid is dishwasher safe.
- THE CHEF COLLECTION DIFFERENCE. The Chef Collection features 15% lighter cast iron, ergonomically designed and more comfortable handles, and improved side walls for easier cooking (and less mess!).
- MADE IN THE USA. Lodge has been making cast iron cookware for over 120 years and is known for its lifetime durability. Whether you’re an amateur chef or a seasoned pro, the Chef Collection will make your indoor and outdoor cooking dreams come to life.
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SEASONED & READY TO USE. Lodge seasons all of their cookware with vegetable oil before it leaves the foundry, so all you have to do is give it a quick rinse and you’re ready to cook.
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Most helpful customer reviews on Amazon.com
I love the size and shape of this pan but I am very disappointed in how rough the surface is. My larger Lodge Skillets are as smooth as silk and this one is very rough/grainy and if I had not thrown away the insert I probably would return this pan because I am that disappointed with it. But now that I'm stuck with it, my husband is going to sand it down smoothly and then we will re-season it and I'm sure it'll become one of my favorites. It's just going to take a lot of work to get it to be that way and I don't understand why it's so rough...
But I guess I just don't get it. I don't know if I am doing something wrong or what.
This pan has a very rough texture that I think greatly contributes to food sticking. I'm not sure if that because it is a cheap pan or if that is normal for cast iron. My cast iron comal is quite smooth.
Every time I use this pan food gets terribly stuck to it, and the only way to get it off is to scrape it or scour it.
I heat it to dry it completely after washing it, and then I wipe it with oil while it is still warm. It doesn't seem like that helps.
When cooking, I always start with a more generous amount of oil in this pan than I ever would with any other pan.
The classic lodge series still has their place with taller and more vertical sidewalls for baking, pan pizzas, deep frying, and just having a little more capacity. I don't think you could go wrong with either, or even owning both styles if you like to build your CI collection. Although the chef skillets are a little more expensive I think they are still a great buy and a better alternative to the blacklock series.