Lodge Cast Iron Skillet

My Lodge cast iron skillet came pre-seasoned, and I've been cooking in it every week since September. The surface gets smoother and more nonstick with every use. That's the opposite of how most cookware works. The weight is serious, nearly 8 pounds for the 12-inch. Picking it up with one hand feels like a small workout. But heat distribution is even unlike thin pans match, and searing a steak produces a crust I can't get on anything else. Lodge has been making these in South Pittsburg, Tennessee since 1896. The factory pours molten iron into sand molds using a process that hasn't changed fundamentally in over a century. At $30, the skillet is remarkable for something that will outlast me if I take care of it. And taking care of it is simple: oil it after you wash it, never use soap. Eggs slide around the surface now. It took about 3 months of regular use to achieve that, and the gradual improvement makes the skillet feel earned rather than purchased. My roommate has a ceramic-coated pan that cost $60. Its nonstick surface is already degrading after 6 months.