Transitional Cookware

• Lodge 18" X 10" Carbon Steel Griddle
• Seasoned for a natural, easy release finish
• Superior heat retention and even cooking
• Steel riveted handles
• Constructed of 12 gauge carbon steel
• 18" X 10"

• Non-stick surface coating provides quick release and easy clean-up
• Convenient handles for easy handling in and out of the oven, even while wearing oven mitts
• Heavy gauge construction spreads heat evenly and prevents warping
• Precise pan measurements permanently stamped on handles for quick, easy reference when following your recipes
• Dimensions: 12.05" x 10.82" x 3.58".

• Mirro Get A Soft Grip Saut_ Pan
• Teflon quality tested non-stick saut_ pan
• Classic convenience
• Soft Grip handle for comfort
• 20 year warranty
• 12" saut_ pan

• Range Kleens Convection Broiler Pan and Grill features our Stick-Free Porcelain finish.
• Its smaller size (8 1/2 x 13) makes it perfect for apartments and condos where space is limited.
• Its also convenient for smaller families and bachelors where smaller portions are cooked.

• Made from 18/10 Cr-Ni Stainless steel.
• DEEP POT with Induction Capsule Bottom
• STAINLESS STEEL handle and Knob
• HIGH POLISHED attractive exterior surfaces.
• INDUCTION CAPSULE BOTTOM Transfers heat quickly and easily
• 18/10 CR-NI Stainless steel

• Size: 12"
• Material: Cast iron
• Foundry seasoned, ready to use upon purchase
• Use on all cooking surfaces, grills and campfires
• Two Pouring lips and helper handle; loop in primary handle allows hanging
• Oven safe
• Saute, sear, fry, bake and stir fry to heart's content.

• Lodge Pre-Seasoned Cast-Iron Skillet
• Pre-seasoned skillet is ready-to-use right out of the box

• Made of Cast-Iron

• Can Be Used With A Variety of Heat Sources

Use and Care:

• The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.
• If you do Nothing Else...

• Hand wash. Dry immediately - even before first use.
• Rub with a light coat of vegetable oil after every wash.
• How much oil? Enough to restore the sheen, without being "sticky".
• Why? To keep the iron "seasoned" and protected from moisture.

• "Seasoning" is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.
• Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.
• Because you create, maintain, and even repair the "seasoning", your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.

• Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)
• On glass or ceramic cooktops, lift cookware; never slide it.
• Lodge cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
• Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you've built up the seasoning.
• Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.
• Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.
• Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.

• If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400-degrees F in 4 minutes on medium heat and is sterile at 212-degrees F, so soap isn't always necessary.
• Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.

• Without protective seasoning iron can rust.
• It's really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.
• If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).

• Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
• Rinse and dry completely.
• Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
• Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
• Set oven temperature to 350 - 400 degrees F.
• Place cookware upside down on the top rack of the oven to prevent pooling.
• Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
• Store the cookware uncovered, in a dry place when cooled.
• Repeat as necessary.

• Gas flames should not extend up the sides of cookware.
• Match pan size to burner size.
• Don't use in the microwave.
• When deep frying, fill cookware only to 1/3 of capacity.