Lodge Cast Iron Buffalo Nickel Skillet, 10.25 Inch

love it

As a born and raised southern I grew up around cast iron, seeing the same skillets pasted down from my great grandma, to my grandma and to my mom. I picked this great cast iron skillet up to have one of my own to use and it is great! It came preseasoned, but I went ahead and seasoned it very well. I haven't had it long but it made some great bacon, eggs and friend chicken so far!Very non-stick when seasoned, used and taken care of properly! Will only get better with time!I've seen some complains about rusting, if this occurs know it's not the skillets fault it's the users. Yes they will rust if you don't clean, dry and oil them!

Okay.So you've bought a cast-iron skillet, so you're clearly prepared to put some effort in. First thing's first, you need to make your cooking surface smooth. Before you do any cooking in it at all, go out and buy a packet of the roughest sandpaper you can find, and then a couple sheets of 200 grit or so. Sand that bad boy until it's silky-smooth, clean it really really really well with soap and a gritty sponge, rinse it, then pop it in a hot oven to dry. Season it a few times with flaxseed oil or Crisco like our ancestors used to, then you're ready to go.THIS THING IS AWESOME. I love it so goshdarned much. Lodge makes some of the lowest-cost iron around, and it punches WAY above its weight. It consistently rates among the heavyweights like Stargazer and Butter Pat, and the reason is pretty dang simple: Lodge gives a darn about making high-quality items that are a pleasure to use at a price point anyone can afford.I love this skillet. If my house was on fire I'd have a hard time choosing between this skillet and my kids.

Good and grieving in the cast iron

Was only missing a 10" size skillet in my Lodge cast iron fry pan cookware and only purchased those with scenery on bottoms! Look for the wildlife series by Lodge if you don't have. Love this addition to my very useful pans. Sometimes my "Boy Scout" symbol 12" Lodge pan is too big or I need two pans going at once for different items. My other 10" was a square grilling pan from the wildlife series so this is a nice addition. Arrived in great condition but did want to rust when I put it away first time as "my bad" I did not oil first before putting away and I know better 😞 . I feel better buying a product made in the USA! Don't mind paying more and the detail in these pans leaves you with pans that are heirloom and will be enjoyed by many for generations. PS, remember strength training is the best exercise for your bones as you get older so don't let the weight of these pans be anything but one more thing to keep you healthy. 😆

My husband loves using cast iron pan. This is the perfect size as what he wanted plus it has a cool bottom design that’s why we got this. It’s a little heavy for me to lift it but so far we like using this pan.

Let me say this. I already had a perfectly good 10" cast iron pan. I did not need a replacement. But when I saw this one, I knew I had to have it. I did not want to live life with my plain-bottomed cast iron pan, only to one day die of regret, knowing what might have been. Having this pan, and knowing that it has a classic US coin design on the bottom, makes me want to cook something. And for the cost - a couple of beers at the local pub - I can look forward to years of owning this one perfect thing that pleases me immensely. If you like cast iron pans, and you like classic US coin designs, do not hesitate to buy this. If you know someone who collects coins and eats food, do not hesitate to buy this as a gift. It's a quality pan with a timeless design. God bless you Lodge. God bless us all.

I've cooked with Griswolds in the past, and thought I'd pick up the Lodge cast iron. I got the very excellent version with the Buffalo nickel on the bottom - which looks amazing, even if I only see it rarely I still know that Buffalo is there. The Lodge cast iron is definitely heavier than a Griswold or Wagner but, aside from that, it's a very nice cast iron pan. It came already seasoned, I rinsed it and hand dried it as recommended (there were clear instructions with it), and set myself to cooking some bacon, and christened the pan with bacon fat - as one does. It heats up evenly and well, and returns heat as you'd expect. If you're not used to cast iron, use a lower temperature setting than normal because the heat retention qualities of cast iron will make a lower heat seem higher. Really looking forward to cooking more on this Lodge. And my Buffalo.