Lodgecastiron

Finally a pan with actual depth for more than one layer of potatoes. The heat stays perfectly even across the surface, and nothing sticks to the pre-seasoned finish. Already used it three nights in a row.

The extra depth is perfect for making a big batch of chili without splattering everywhere. I love that the seasoning was ready to use right out of the box—just rinsed it and started cooking.

I usually cook for a crowd on weekends, and the extra depth in this pan means I can fit a whole batch of chili without any overflow. The seasoning felt smooth and non-stick from the first use, which saved me the hassle of curing it myself.

This skillet replaced my old dutch oven for braising, and the extra depth means I don't have to worry about splattering as much. The seasoning held up perfectly on the first few uses, even with a little tomato sauce.

I was worried about the weight, but it's actually well-balanced and easy to handle when moving from stovetop to oven. The seasoning was perfect right out of the box — didn't stick at all when I fried an egg.

I’ve been using it for searing steaks, and the extra depth means less splatter on my stove top. The seasoning held up perfectly after multiple uses without any sticking.

Been using this for searing steaks and the extra-high walls make a huge difference—no more spattered grease on my stove top. The seasoning out of the box was surprisingly good, too.

Finally, a deep skillet that doesn't scorch my onions before the rest of the vegetables are in—the seasoned surface made my first meal non-stick right out of the box.

This pan’s heat retention is incredible; my stew simmered perfectly for hours without scorching the bottom. The deep sides are a game-changer for chili batches that would’ve splattered everywhere in my old skillet. Already planning to make a Dutch baby this weekend.

I made cornbread in it last night and got that perfect golden crust all the way up the sides. The extra depth is perfect for baking or searing larger cuts of meat.