Category: Classic Collection
Our square skillet has edges that provide a large, naturally seasoned cooking surface for all your favorite dishes. Like the original Lodge cast iron skillet, it's crafted in America with iron and oil and ready to help you create delicious moments for generations.
I was pleasantly surprised by how evenly the heat distributes across the cooking surface—no more hot spots when searing chicken thighs. The seasoning is already so smooth and nonstick that I fried eggs on my first use with zero sticking.
I was worried about the weight, but it’s actually well-balanced and easy to maneuver. The square shape gives me way more surface area for searing steaks than my old round pan ever did, and cleanup is a breeze.
The sides are nice and high, so I can fry chicken without oil splattering everywhere, and the pre-seasoned surface was ready to go right out of the box. First batch of cornbread came out perfectly crisp on the bottom.
I was worried this would be too heavy to handle, but the helper handle on the other side makes it easy to lift even with a full sear. The naturally seasoned surface gave my cornbread a perfect crust on the first try.
The edges are perfect for flipping eggs without breaking the yolk, and the surface is already nicely seasoned right out of the box. I've used it every morning for a week and nothing sticks.
I was skeptical about the square shape, but it's actually perfect for searing four chicken thighs at once without crowding. The naturally seasoned surface gave me a perfect crust on my first attempt, and clean-up was just a quick scrub with hot water.
I love how evenly this skillet distributes heat—my cornbread came out with a perfectly crisp crust all the way around. The naturally seasoned surface was ready to cook on right out of the box.
This square pan fits two steaks perfectly with no crowding, and the seasoning is already slick enough for eggs on day one. Cleanup is just a quick wipe with a paper towel.
I’ve been using this skillet for searing steaks, and the square shape lets me fit more meat without overlapping. The seasoning feels really solid right out of the box, so nothing stuck on the first cook.
I was a little skeptical about a square skillet, but the extra corner space is perfect for searing four chicken thighs at once without crowding. The surface is already slick enough that my first fried eggs slid right off.