---
product_id: 161008
title: "Lodge Seasoned Cast Iron Skillet - Quality Frying Pan for the Stove, Oven, Grill & Campfire - Includes Silicone Hot Handle Holder - Non-Toxic, Nonstick & Long-Lasting - 12 Inches"
brand: "lodge"
price: "A$160"
currency: AUD
in_stock: true
reviews_count: 8
category: "Lodge"
url: https://www.desertcart.com.au/products/161008-lodge-seasoned-cast-iron-skillet-quality-frying-pan-for-stove
store_origin: AU
region: Australia
---

# Superior heat retention & distribution Silicone heat-resistant handle holder Pre-seasoned, PFAS-free natural nonstick Lodge Seasoned Cast Iron Skillet - Quality Frying Pan for the Stove, Oven, Grill & Campfire - Includes Silicone Hot Handle Holder - Non-Toxic, Nonstick & Long-Lasting - 12 Inches

**Brand:** lodge
**Price:** A$160
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with the skillet that cooks like a pro and lasts a lifetime!

## Quick Answers

- **What is this?** Lodge Seasoned Cast Iron Skillet - Quality Frying Pan for the Stove, Oven, Grill & Campfire - Includes Silicone Hot Handle Holder - Non-Toxic, Nonstick & Long-Lasting - 12 Inches by lodge
- **How much does it cost?** A$160 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/161008-lodge-seasoned-cast-iron-skillet-quality-frying-pan-for-stove)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Unrivaled Heat Mastery:** Cast iron construction ensures even cooking and long-lasting heat retention for precision results every time.
- • **Built to Last Generations:** Made in the USA by Lodge, a trusted family-owned brand with 125+ years of cast iron expertise, designed as a timeless kitchen heirloom.
- • **Ergonomic & Safe Handling:** Includes a red silicone heat-resistant handle holder and teardrop handle for secure grip and effortless control.
- • **Versatility Meets Durability:** Perfect for searing, sautéing, baking, frying, and even campfire cooking—compatible with all cooktops including induction.
- • **Ready-to-Use Nonstick Surface:** Pre-seasoned with 100% natural vegetable oil, delivering a durable, chemical-free nonstick finish that improves with every use.

## Overview

The Lodge 12-inch Cast Iron Skillet is a pre-seasoned, PFAS-free cookware essential that offers superior heat distribution and a naturally nonstick surface. Featuring a silicone heat-resistant handle holder for safe handling, it’s compatible with all cooktops including induction and excels in versatile cooking methods from stovetop to campfire. Crafted in the USA by Lodge, this durable skillet is designed to be a lifelong kitchen staple for millennial professionals who value quality, sustainability, and culinary precision.

## Description

Experience the joy of cooking with the Lodge Cast Iron Skillet, a true kitchen essential for both amateur cooks and culinary pros. This versatile cooking skillet is designed for everyday use, whether you’re preparing breakfast on the stovetop, finishing a frittata in the oven, or grilling over a campfire. As a pre-seasoned skillet, it arrives ready to use and develops a natural nonstick finish. The cast iron construction means it cooks evenly and holds heat longer than ordinary pans, delivering consistent results for everything from seared steaks to cornbread and roasted vegetables. The easy-grip skillet handle makes lifting and maneuvering safe and comfortable. The included silicone handle holder helps protect your hands. Built to last, this multipurpose pan is compatible with all cooktops, including gas, electric, induction, and grills, and it excels as a camping cooking pan for outdoor adventures. As a PFAS-free skillet, it’s a non-toxic cookware choice. If you’re searching for the perfect kitchen frying pan that can handle braising, baking, broiling, and frying, this cast iron skillet stands out for its durability and versatility. Made in the USA, Lodge cookware is crafted to be a modern heirloom that will last generations. With over 125 years of experience, Lodge knows cast iron and the joy cooking with it can bring. We're proud to be a family-owned company that still makes quality cast iron in the USA, in sustainable foundries that put innovation to work. Over the years, we've survived and thrived by listening to our customers, caring for our employees, and taking pride in what we do. We're constantly improving our operations and impact to better serve our community, our planet, and the customers who love us.

Review: Great and the weight is a good thing see below - After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love. Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too. ++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high: High Canola 400°-450° 4m 34s Medium Canola 400°-450° 6m 43s 400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.
Review: Excellent Cast-Iron Pan at a great price! - I am loving this cast iron pan! Actually, I bought 2 and use them all the time now. It can be used on the stove top to cook a couple of cheeseburgers, or put into the oven to bake a half-size Dutch Baby pancake. Because it's cast iron, I use metal spatula to flip my burgers without any damage to the pan. I have an induction stove top, and the pans work perfectly. The pan doesn't go into the dishwasher to clean, but a quick hand wash does the trick. Though you need to rub a thin layer of cooking oil into the pan's inside before storing it away, the process is quick and will keep most food from sticking during the next use. I highly recommend these cast-iron pans. I am so glad I bought them.

## Features

- Versatile Cooking Skillet: The Lodge Cast Iron Skillet is a multipurpose, everyday cooking pan that excels at searing, sautéing, baking, frying, and campfire meals
- Pre-Seasoned & PFAS-Free: This pre-seasoned skillet is made with 100% natural vegetable oil for a naturally nonstick finish and is a non-toxic cookware option, completely PFAS-free
- Superior Heat Distribution: The heavy-duty cast iron frying pan cooks evenly, making it ideal for precision recipes and consistent results
- Safe & Comfortable Handling: The skillet includes a silicone heat-resistant handle holder for transport after cooking, plus a teardrop handle for easy lifting and control
- About Lodge Cast Iron: Made in the USA, Lodge cookware is versatile and as easy to clean as it is to cook with; taste a difference in your cooking with cast iron

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00G2XGC88 |
| Assembly required | No |
| Batteries required | No |
| Best Sellers Rank | #34 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #1 in Skillets |
| Brand | Lodge |
| Capacity | 1.89 Liters |
| Coating Description | Natural Vegetable Oil Seasoning |
| Color | Red Silicone |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.6 4.6 out of 5 stars (162,904) |
| Diameter | 12 Inches |
| Finish types | Non-stick |
| Global Trade Identification Number | 00075536301617 |
| Handle Material | Silicone |
| Has Nonstick Coating | Yes |
| Included Components | 12-Inch, Lodge Cast-Iron Skillet L10Sk3Ashh41B |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 7.5 pounds |
| Item model number | Miniature Skillet |
| Manufacturer | Lodge |
| Material | Cast Iron |
| Maximum Temperature | 260 Degrees Celsius |
| Model Name | Pre-Seasoned Cast Iron |
| Number of pieces | 1 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Recommended Uses For Product | searing, sautéing, baking, broiling, braising, frying, grilling, oven cooking, stovetop cooking, grill cooking, campfire cooking |
| Shape | Round |
| Special Feature | Made without PFOA or PTFE |
| Specific Uses For Product | Curry, Kadai |
| UPC | 075536301617 |

## Product Details

- **Brand:** Lodge
- **Capacity:** 1.89 Liters
- **Color:** Red Silicone
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![Lodge Seasoned Cast Iron Skillet - Quality Frying Pan for the Stove, Oven, Grill & Campfire - Includes Silicone Hot Handle Holder - Non-Toxic, Nonstick & Long-Lasting - 12 Inches - Image 1](https://m.media-amazon.com/images/I/5171PN2riwL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Mine seems to be rusting.  I just bought it.  Should it have rust?  It got worse after the first use and wash.**
A: It sounds like you may have accidentally not cared for it correctly right at first.  The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting.  What you'll need to do is remove the rust and any current seasoning with steel wool or something like that.  When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning.  You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots.  Lodge seasons their pans with a canola oil spray.  However, the best initial seasoning method I found stated to use Crisco (vegetable shortening).  Their method worked extremely well for me.  I don't remember the process to exacting details, but here it is to the best of my memory.  First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more.  This should make the pan pretty warm but not burning hot to the touch.  Still take care in handling the hot pan to not burn yourself though.  Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven.  The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt.  Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin.  You don't want too much seasoning on the pan.  If the seasoning is too thick in spots it will get tacky at those spots.  Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings.  After about 45 minutes, pull the pan back out and wipe the pan down again.  You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc.  You want to wipe that excess off before it gets too dry and tacky.  I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some.  At the end it should have a somewhat dull black finish.  But after you remove the excess, stick it back in for about another 20 minutes.  Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state.  My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it.  One of my grandmother's old cast iron pans stated "Chicken Fryer" on it.  On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken.  I used a little olive oil to cook the chicken in with the skin side down first.  It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook.  After you cook the chicken on the stovetop, then it goes into the oven for a bit.  After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years.  I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some.  Then I wash it down with plain hot water and no soap.  If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad.  It gets the gunk off without damaging the seasoning.  It kind of surprised me with it being metal.  I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any.  After I rinse it with hot water, I then just dry it off.  I don't oil mine down or anything after that.  If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky.  Not to mention you can get oil all over where you store it.  Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting.  But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan.  You just need to get use to cooking with cast iron.  Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed.  Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water.  I've tried that and you really don't need to do that to prevent it from rusting.  In fact, I think there is more risk to it than to not doing it.  That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning.  You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it.  Then you have to go back and re-season it all over again.

**Q: Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off.  Thank you.**
A: Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover

**Q: can you put this cast iron with silicon handle in the oven?  if so, what is the max temperature?**
A: I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.

**Q: Why is the pan with the Silicone handle cheaper than the pan alone??**
A: This pan (the one with the handle) weighs 7.8lbs and the one without the handle weighs 9lbs. That's what amazon told me. The price difference in based on weight. They said the heavier pan is of batter quality. It is also a little more expensive.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great and the weight is a good thing see below
*by D***. on June 17, 2023*

After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love. Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too. ++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high: High Canola 400°-450° 4m 34s Medium Canola 400°-450° 6m 43s 400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.

### ⭐⭐⭐⭐⭐ Excellent Cast-Iron Pan at a great price!
*by J***I on January 9, 2026*

I am loving this cast iron pan! Actually, I bought 2 and use them all the time now. It can be used on the stove top to cook a couple of cheeseburgers, or put into the oven to bake a half-size Dutch Baby pancake. Because it's cast iron, I use metal spatula to flip my burgers without any damage to the pan. I have an induction stove top, and the pans work perfectly. The pan doesn't go into the dishwasher to clean, but a quick hand wash does the trick. Though you need to rub a thin layer of cooking oil into the pan's inside before storing it away, the process is quick and will keep most food from sticking during the next use. I highly recommend these cast-iron pans. I am so glad I bought them.

### ⭐⭐⭐⭐⭐ This 10" skillet is a must have!!!
*by A***R on January 3, 2026*

I'm 62 years old and my mother and grandmother were both great French cooks who immigrated here from French Canada. They somehow missed out on the greatness of good quality cast iron cookware!!! But I just bought the 10" skillet and seasoned it according to the instructions, and then made three over easy eggs, and they came out GREAT, and didn't stick!!! Well, they stuck a little, but I was able to easily scrape it off with my short stainless steel spatula. This pan performed WONDERFULLY, and it made my day, what a great way to start out the day!!! It washed up very nicely and I reseasoned it. I'm super impressed, and now I have to get one for my adult daughter, so we can keep the cast iron tradition going in the family!!! I have a 12" Lodge skillet and an 8" no name one from Goodwill, and both are kinda specialty items, but this 10" pan IS THE GO-TO NOW, it's the most useful and versatile size!!! I'm throwing away my 8" no name cast iron skillet (it was poor quality, and I won't replace that size since I prefer this 10" size so much more. Dunno what took me so long to figure out I needed to get this pan, but I'm so glad I finally got it!!!

## Frequently Bought Together

- Lodge 12 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder – Pre-Seasoned Frying Pan for Stove, Oven, Grill & Campfire – Made in the USA – Durable, Nonstick Cast Iron Cookware – Black
- Lodge Round Tempered Glass Lid - Versatile Glass Lid for 12 Inch Skillets, Pans, and Dutch Ovens - Dishwasher Safe and Oven Safe up to 400° - 12 Inch

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.com.au/products/161008-lodge-seasoned-cast-iron-skillet-quality-frying-pan-for-stove](https://www.desertcart.com.au/products/161008-lodge-seasoned-cast-iron-skillet-quality-frying-pan-for-stove)

---

*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-02-23*