Lodgecastiron

The handle stays surprisingly cool on the stovetop, which makes flipping pancakes a lot less stressful. It's already developing a nice patina after just a few uses.

I’ve been using this skillet for weekend camping breakfasts, and the pre-seasoned surface was ready to cook right out of the box. The etched Tennessee outline on the handle is a nice touch that makes it feel personal.

The laser-etched state outline came out perfectly—no fading after scrubbing it clean a few times. The seasoning was already nice and dark right out of the box, so my cornbread didn't stick at all. I'm honestly impressed with how evenly it heats for such a large pan.

The Tennessee skillet’s laser-etched state outline is a clever touch that actually helps with grip, and the pre-seasoning was so good I used it straight out of the box for fried chicken without any sticking.

I was surprised how evenly this Tennessee skillet heats across the whole surface—no more hot spots when searing steaks. The 12-inch size is perfect for feeding my family of four without being too heavy to handle.

Finally a skillet that’s pre-seasoned perfectly right out of the box—fried an egg my first try with zero sticking. The Tennessee state outline on the bottom is a nice touch for display.

The Tennessee engraving on the handle is a nice touch, and the pan itself heats up evenly for perfect searing. I made cornbread in it last night and the crust came out beautifully crisp, no sticking at all.

I've been using this skillet daily for a week to make everything from cornbread to steaks, and it's heating evenly across the entire surface. The Tennessee engraving on the handle is a nice touch that makes it feel special. A little lighter than my old cast iron, which my wrists definitely appreciate.

The skillet's pre-seasoning was flawless—nothing stuck to it during my first cornbread batch. I love how the Tennessee state outline adds a personal touch to my kitchen without being too flashy.

The Tennessee design is such a fun conversation starter, and it’s lighter than I thought a 12-inch cast iron would be. I seasoned it once more myself, and my cornbread came out with a perfect golden crust on the first try. This pan’s already my go-to for Sunday dinners.