Cast iron skillets are among the most durable and versatile cookware you can buy. If you've never cooked with one, I understand that it might be daunting at first — I felt the same way, even though I test cookware for a living! — but I can attest that the right one will have you searing steaks and frying eggs in no time. Which is the pan that won me over? Keep reading for my Lodge cast iron skillet review.
You may have heard of this cookware brand (a favorite of Ina Garten's!), which has been around since 1896 and is pretty much the gold standard when it comes to cast iron skillets. What you may not know is that Lodge makes many different models. When I tested the best cast iron skillets earlier this year, I awarded top honors not to the classic Lodge skillet but to the lightweight Lodge Blacklock pan, which is imprinted with a special logo and the number 96 to mark the year the Lodge family opened its foundry.
I'm a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, so I get that a rough, heavy skillet may not be the first thing that comes to mind when you're trying to cook dinner quickly and easily. But these long-lasting pans are, by nature, nontoxic (no chemical coatings) and easy to clean. And I promise seasoning them, aka making their surface nonstick, is easier than you think.
Lisa Schweitzer/chof360
As a longtime Lodge skillet owner, I can attest to the fact that the company makes an indestructible pan that will last forever, as long as you care for it properly. When I used the brand's Blacklock-edition skillet (which is lightweight and triple-seasoned) to fry eggs, they came away with little effort and crispy edges. Yum.
Lodge Cast Iron Blacklock Skillet: What I loved
I sifted through top-rated, pre-seasoned cast iron skillets across varying price ranges to come up with the testing pool for our guide to the best cast iron skillets. In the end, I tested eight of the most popular 10-inch skillets, evaluating them on maneuverability, how user-friendly they were (will eggs stick?) and how easy they were to clean and maintain.
I found the Lodge Blacklock pan retained heat evenly and well and worked nicely on the stovetop and in the oven. I also hear it's great on the grill, but will have to report back on that this summer. What stands out most about this pan is its weight: Because it has slightly thinner walls than the classic Lodge skillet, it weighs 4 pounds, 5 ounces, less than most of the other pans I tested. When I seared steak in it and then transferred the pan to the oven, I found it easier to maneuver.
Also of note is the handle — it has Lodge's signature teardrop shape but is more ergonomic and a little longer, and it feels more comfortable in hand. It features a medium-sized helper handle on the opposite side.
It's a breeze to clean (as most cast iron skillets are) with nothing more than hot water and a synthetic scrub brush.
Lodge Cast Iron Blacklock Skillet: What I didn't like
I found almost no fault with this skillet, outside of the pour spout, which was a little messy. It wasn't as seamless to use as some others, but also not the worst.
If and when this pan (or any cast iron skillet) needs to be re-seasoned, it's time-consuming, but not challenging. Preheat your oven to 450° F. Set your clean, dry pan on the stove over medium heat for a few minutes. Carefully rub the interior with a bit of neutral oil that has a high smoke point like canola or avocado, and put the pan in the oven for 30 minutes. Carefully remove it from the oven (wearing oven mitts!) and rub it with a thin layer of oil. Repeat this process two to three times, and you will have seasoned your pan.
The crust you can get on steak is reason enough to pick up one of these Lodge Blacklock skillets. (Lisa Schweitzer/chof360)
Lodge Cast Iron Blacklock Skillet: The final verdict
I reach for this pan way more often than my stainless steel skillets and perhaps a touch less than my Tramontina nonstick pan. This is a hearty endorsement, as I cook for my family every day and absolutely love searing meats and poultry in this skillet. While I can wipe it out with a paper towel when I'm done, the world does not come to an end if I decide to wash it with warm soapy water.
Lisa Schweitzer/chof360
This Lodge skillet bears a special logo as well as the number 96 — a reference to the year (1896) the Lodge foundry opened. These markings give it the feel of an heirloom.
