Cast iron cookware is really great, with even heat and no worries about flaking chemical coatings.
I’m a big fan of cast iron pans. I only have a few, and I inherited those. But when I saw this little friend a few years ago, I bought it. It’s actually 6 ½ inches in diameter, a standard frypan, with two shallow spouts on opposite sides for easy pouring.
I found this in a general store at a small town intersection in Michigan’s Upper Peninsula. It was a perfect gift to myself at the end of one of our camping trips.
Lodge has been making cast iron cookware for over 100 years. They have developed a proprietary seasoning process that supposedly makes a new one as good for cooking in as one that had been used for decades. If you cook with cast iron you know that the long-term seasoning process is part of what makes cast iron so great.
Lodge makes everything from frypans to dutch ovens, griddles, corn bread pans, etc. I see that my little pan now costs $9.99, but it’s still a great deal for a lifetime kitchen tool. You do have to wash by hand... cast iron doesn’t go in the dishwasher. In fact, you should use only water to clean them, and NEVER use soap or detergents. That destroys the seasoning. Then apply a light coating of oil to the warm pan.
I use my small pan for frying mushrooms, making one egg or a single omelet, or other small prep jobs that are part of some larger recipe. You could use it for a two-serving cornbread pan, searing one chicken breast, etc.
Lodge also makes a deluxe series that are cast iron with attached handles of stainless steel that stay cool, and enameled cast iron which gives you the even heat of the iron, but a nicer finish.
Re some of the ratings... well cast iron IS heavy... it just is. And it takes a little more care to clean.
I don’t think there’s a warranty... what can go wrong with a cast iron pan?
Made in South Pittsburg, Tennessee