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.
Took this out of the box and it was already seasoned perfectly—eggs slid right off the square surface without a single stick. Loving the extra cooking edges for searing steaks and vegetables at the same time.
First thing I cooked was a batch of cornbread, and the square shape made it a lot easier to cut into even servings than my round pan. The naturally seasoned surface is already giving it a great non-stick feel after just a couple uses.
The pre-seasoned surface was ready to go right out of the box—I made cornbread with zero sticking issues. It heats so evenly across that square shape, and cleanup was just a quick wipe with a paper towel.
This square pan’s large cooking surface fits four steaks without crowding, and the naturally seasoned surface gave them a fantastic crust. Cleanup was just a quick wipe with a paper towel.
Bacon came out perfectly crisp, and the square shape gives me way more room to sear three chicken thighs at once compared to my old round skillet. The seasoning is noticeably smooth right out of the box, so nothing stuck on the first few uses.
I've been using this square skillet daily for a month now, and the naturally seasoned surface develops a fantastic non-stick patina. The edges give you extra room to sear four chicken thighs at once without crowding.
The seasoned surface was perfect right out of the box—fried an egg without any sticking on the first try. It’s a solid, heavy pan that feels like it will last forever, and the square shape gives me more room for searing meat than a round one would.
I've been using this square skillet for a few weeks now, and the naturally seasoned surface is already slick and non-stick for eggs. It sears steak better than my old round pan because the corners give me more room to work.
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.