The pan has a 4.4-star rating from over sixteen,000 reviews on Amazon. And, bated from being a bargain, Lodge'south bandage iron pans have been made in Tennessee since 1896. We as well once tried the brand's popular cast iron dutch oven loved it.

So, naturally, we wondered: Does the Club pre-seasoned cast iron pan alive up to the hype? Admittedly, I had procrastinated switching over to cast atomic number 26 myself, only at present, I'one thousand a laic.

It is virtually non-stick out of the box.

What does pre-seasoned mean? Well, traditionally, before using a cast-fe skillet, you lot'd have to wash it, dry out it, coat information technology in vegetable oil, and bake it for an hour upside-down for an hour. This is known as seasoning.

With pre-seasoned cast iron skillets, though, they add coat the pan in vegetable oil at the factory, and it goes through high-temperature commercial ovens that allow the oil to deeply seep into the atomic number 26 — substantially bound-starting the whole procedure.

Information technology normally takes a while to get a cast-iron pan to the point where it'south nonstick, so I was skeptical that Lodge's would be that style off the bat. Lodge says it comes "seasoned and ready to utilize," and so I used it — and I was shocked when I made cornbread, and and so steak, and so fried eggs. Information technology all slid effortlessly out of the pan, no sticking.

Lodge cast iron skillet
Nosotros made cornbread in the skillet, and it came out crispy on the exterior, and perfectly moist on the inside. Tracy Saelinger / Amazon

It browned nutrient beautifully.

My cornbread came out similar the rustic version of my dreams — crispy on the outside, moist on the inside. And the steak browned so beautifully, guests asked how I made it (Seared for four minutes on each side on medium-high, then finished it by moving the whole pan into the oven at 350˚ for five minutes).

The pan gets really hot

This actually takes getting used to. The pan gets hot quickly and really holds the heat! So, you may need to lower the heat a tiny chip from what you'd use on other pans.

Lodge cast iron skillet
Eggs slid right out of the pan and the skillet also fabricated deliciously charred steak. Tracy Saelinger / TODAY

Yous tin employ metal tools on it

Metal spatulas, tongs, knives: Bring information technology on! Cast iron is nigh indestructible. And, considering there'southward no chemical nonstick coating, y'all won't damage the surface by using metal tools on it. (It besides works on all stovetops — electric, gas, induction — as well as open fires and grills.)

Cleaning it is easy

Bated from seasoning a cast-fe pan, people are besides scared of cleaning them. Equally was I, until I learned that it's easy: You fill information technology with h2o, scrub with a plastic bristle castor, dry immediately — that's the important part, to forbid rusting — and so wipe with some oil-soaked paper towel. That'southward it!

For one stubborn spot that wouldn't come clean, I added some common salt, scrubbed with it, and amazingly, that worked.

A silicone handle comprehend is a good thought.

Rut-protecting silicone cover

Over again, this pan holds estrus, and it's all one forged slice of iron — and so the handle gets hot. If you think you lot might sideslip up and grab it, consider investing in a cheap silicone handle cover so you lot don't demand to use an oven hand.

It gets improve with every use

Even though the eggs slid right out of the pan, out of the box, the skillet does get noticeably better with each use. And so continue on using it, and swiping it with oil after you make clean it, and you'll have 1 of those heirloom cast-iron pans, at concluding, in no time.

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