Lodge20.32 cm / 8 inch Pre-Seasoned Cast Iron Round Skillet / Frying Pan & Classic Silicone Hot Handle Holder, Black, Inquiries-by email

Pretty solid. Handle grip works well.

It was bought as part of a Christmas present so can't comment on the above questions. Our Son is very happy with it & that's all that counts.

Absolutely awful, the worse pan I ever had. I bought it as a healthier option and after reading all the good reviews. I heated it in the oven for one hour before the first use, I also covered it in a thin layer of cooking oil. It has loads of imperfections and tiny holes which make it very difficult to use and clean plus the food sticks to it. I felt like putting it straight in the bin. A waste of money. I would return it, but unfortunately I no longer have it’s original packaging and the receipt. Only buy this if you are too happy and want your day to be horrible.

It’s a Lodge pan, so like all of their cast iron pans, it performs really well. However, you need to clean and maintain it to give the best results all the time. It’s a good, strong, sturdy pan.

This is my third lodge skillet. I typically use my 12 inch for everything, but I live alone, and this is perfect for eggs or grilled cheese. My biggest tip that I can give for lodge preseasoned cast iron---"wash it" first. I don't use soap, but I use a stainless steel scrubber and hot water and thoroughly scrub the whole thing inside and out. I then dry it over medium heat on the stove, put a thin layer of oil all over the pan with a paper towel and then "bake" the cast iron in the oven at 450 degrees until it starts to smoke and stink. It kind of smells chemically. Once I smell it, I turn the stove off, let the cast iron cool in the oven, take it out, and it's ready to use. It may take a couple times before it's perfectly nonstick. Between each use I scrub it with the stainless steel scrubber and hot water and dry over medium heat on the stove. I rub more oil on it after drying about every 10th time I use it, or when it looks dry. I have never had to rebake it. My twelve inch has been perfect for years and this one is well on its way. So low maintenance. Great, heavy quality.

This is the third cast iron pan I've bought in the last 7 months and after having used this for a few months now, I can say that the pre-seasoning that Lodge uses is definitely better than the pre-seasoning used by other brands. All of my pans have been cared for the same way, and have cooked similar foods, but the Lodge pan is definitely more non-stick than the others which have been in use longer.This is a great single-meal size - omelette, single steak, veggies, etc. It wouldn't work for anything meant to feed more than 1 or 2 people, but is exactly the right size for what I'm using it for.

What's not to like? Sure, vintage cast iron from Wagner or Griswold or even Lodge was better, but this is the best you'll find new today by a long shot. This size is my go-to for 2 servings of cornbread, potato side dishes, single burger, grilled cheese, a fried egg and even 3 egg omelettes. Take your time to get it well seasoned and keep it that way and the only skillet you'll use more is the 12 inch cast iron!

I've had the 12" for years, but my 8" was a Chinese brand from a big box store. Seasoning that 8" was always a challenge. Finally broke down and bought a Lodge 8" skillet. I found the factory seasoning wasn't adequate cooking eggs, so I reseasoned it just with canola oil. It took a few coatings but, wow, it's great ! Just like a non-stick but no fragile/scratchy surface to worry about. I've cooked omelettes, hamburger, fried eggs, today catfish fillets after a successful fishing trip. Even heat after it warms up, nothing sticks. Great skillet !

Buena relación valor-precio. Consideren que si es pesada para manipularla. Se limpia fácilmente en caliente o con esponja metálica, al final, se seca con trapo, se caliente un poco y se agrega aceite con la mano, brocha o mejor aún, con tela para que no quede muy grasosa. La transmisión de calor es muy buena.