I Tested the $29 Lodge Skillet Everyone Recommends – I Can’t Believe How Affordable and Sturdy This Non-Toxic Pan Is

Heirloom cast iron cookware is often accompanied by a hefty price tag, but Lodge is often touted as proof that you don’t need to spend a fortune to get great performance.

Founded in South Pittsburg, Tennessee, in 1896, the brand has spent over a century perfecting durable but affordable pans. The cheapest? A $29 Lodge Chef Collection Skillet that everyone raves about. But it does beg the question – is it too good to be true?

I ordered the Lodge Skillet (and a Lodge Dutch oven, while I was at it) for some tests in my kitchen. If you’re curious to see why this affordable, non-toxic cookware is so popular, here's everything you need to know.

Specifications

Design

The Lodge skillet is heavy, sturdy, and unapologetically simple. Made from classic cast iron, it has a rough, textured finish. There’s no fancy unboxing, no airs or graces, no pastel colorways or gimmicky handles – just a straightforward pan that feels reliable.

Lodge has been making cast iron since 1896, with some vintage pieces still in circulation today. You can watch experts bring older pans back to life in TikTok and Instagram videos; enthusiasts refurbish and re-season to prove just how long-lasting these skillets can be.

If you need a more interesting design to display in your kitchen or spark joy in the kitchen, you can check out Dolly Parton's Lodge cast iron cookware range – it is super fun.

Cooking Performance

The Lodge skillet pan is fantastic at creating a golden sear on meat and vegetables, as well as for baking recipes, like cornbread or skillet brownies. I tested it on my induction hob and in the oven, but in the summer months, it can also go on the grill or over a campfire, since it can handle very high heat.

The one thing you want to avoid with a new cast-iron pan is acidic ingredients, like tomatoes. While skillets from the likes of Le Creuset and Staub come with an enamel coating, this skillet is made from raw cast iron, and although it comes pre-seasoned, it’s advisable to build up the seasoning a bit before using acidic ingredients.

I started by sizzling sliced onions, garlic, and mushrooms, which turned soft and golden in minutes and didn’t stick at all. I then sizzled homemade lamb meatballs, which got a great golden color all over. I deglazed the pan with water (avoiding acidic ingredients), decanted it, and used it for a creamy mushroom sauce, which I simmered in the pan for a few minutes to thicken before adding everything back to bake in a hot oven. The result was tender meatballs, crispy on the outside and a richly flavored sauce.

My only criticism is that you need to handle the pan with a dishcloth when it is heated as it gets very hot. Higher-end brands I’ve tested often include leather handle holders (you can also find them at Amazon), which are more pleasant to hold. The skillet is also quite heavy to lift into the oven compared with a stainless steel alternative.

The next day, I made a fried breakfast of eggs, bacon, and sausages. I wasn’t expecting the eggs to lift so well; they did stick in a few rough spots, and there were tiny flakes of black seasoning on the bottom when I flipped them – something I didn’t notice with the smoother Field Company cast iron pan which is the winner in my best cast iron cookware guide.

I did some research and realized this is normal for a new or lightly seasoned rough cast-iron skillet like Lodge; the little bits are just loose carbonized oil from the seasoning layer and are non-toxic. Overall, the eggs held their shape and transferred easily to the plate. The rough surface may take a bit of getting used to, but it’s exactly what helps the pan’s seasoning develop over time..

Cleaning & Maintenance

Don’t let cast iron maintenance put you off. It’s a little different from other pans, but the payoff is worth it. Unlike non-stick, you can’t toss it in the dishwasher or leave it to air-dry, but a few extra minutes of care will ensure your pan performs well for decades.

Start by washing the Lodge skillet with a sponge to remove any residue. This is super quick and easy. It took me just 1-2 minutes to clean every inch of the Lodge skillet using a curved silicone cleaning brush (like this one from QVC) – I love this for getting into the nooks and crannies of a deep pan.

Next, you’ll need to dry the skillet thoroughly with a dish cloth to prevent rust. Then, lightly re-season the pan with a neutral cast iron oil (Amazon). Over time, this builds up a natural, non-toxic non-stick layer that improves with every use. If you need more guidance, our Solved team has written all about how to season a cast-iron pan.

The payoff is: cast iron is tough. You can use metal utensils without worry, and it actually benefits from regular use (unlike non-stick pans, which degrade over time). A well-cared-for Lodge skillet will last a lifetime and only get better with age.

How Does it Compare?

I recommend Lodge if value is your priority. That said, I personally prefer the cast-iron skillets from Field Company, a rival brand. They're more expensive, but the surface on the skillets is smoother, they're noticeably easier to handle, and they just feels more premium overall. I also love the vintage style, so if you want heirloom quality and refined performance, go for Field Company. But, if you’re after great everyday cast iron at an unbeatable price, Lodge is a clear winner.

Our Verdict – Should You Buy It?

If you're new to cast iron cooking and don’t want to break the bank, Lodge is a smart place to start. This skillet is utilitarian yet incredibly durable, heating evenly and building a natural non-stick surface that improves with every use. It’s versatile enough for everything from searing steaks to frying eggs, and once you get the hang of it, you’ll wonder how you ever managed with flimsy non-stick pans. You really won’t need to buy another cheap fry pan again – this one could easily last a lifetime.

How we test frying pans

A great frying pan has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, and, crucially, ease of cleaning.

I try to use every pan I test for over a month to see how it fares over time. I've owned many pans that have been great out of the box, but start to stick, discolor and destroy my ingredients after prolonged use. There's nothing worse than this, especially when you've forked out your hard-earned money and need to buy a replacement.

When I'm testing, I'm looking for a pan that can handle everything: from delicately frying an egg to searing a steak with a perfect crust. It should feel balanced in your hand – not so heavy it’s hard to lift, but substantial enough to retain heat evenly for consistent cooking.

I like to test notoriously sticky or delicate recipes, including: tofu, sticky cheese like halloumi or paneer, meatballs, and fried eggs. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner.

Also, having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.