Use Lodge Blacklock’s cast iron skillet pan to sear steak, cook shakshuka and bake Dutch baby pancakes. Made in the USA, this cast iron pan comes pre-seasoned with 100% natural vegetable oil, so it’s ready to use straight away.

Lodge’s Blacklock range boasts three key differences to other cast iron cookware:

• it’s triple seasoned, 
• lightweight, 
• and has raised handles. 

The triple seasoning means you’ve already got a head start to building up a natural patina when seasoning your pan at home. It’s naturally non-stick and easy to clean. The Blacklock range is cast thinner than other cast iron cookware, making it lighter and easier to lift and handle - great for everyday use. Plus, the handles are extended and raised for added comfort - this also helps the handles stay cooler for longer.

This versatile skillet can be used in the oven, on the stove, under the grill as well as on induction cookers, and an easy-to-grip handle offers greater control when flipping pancakes and omelettes. 

This cast iron skillet comes in three sizes:

• 17.8cm - compact without the front handle - use to make cornbread and blinis 
• 26cm - the perfect size for Spanish frittatas and ‘Dutch baby’ pancakes (they’re not small at all!)
• 30.5cm - sear steaks, roast chicken and cook shakshuka

TRY: Read our blog about cooking with a Cast Iron Pan

About Lodge Blacklock Cast Iron

American brand Lodge Cast Iron has been producing cast iron cookware since 1896. Based in Pittsburg, the family-run business uses an automated molding process to create each piece of cookware. First, iron is heated to 2,000°C in the furnaces. Next comes the casting - a molding machine creates up to 400 sand molds per hour, then the liquified metal is poured into the mold. Once the cast iron has cooled, a conveyor shakes off the molding sand to be recycled, then scrubs the cookware. Finally, each piece is given a deep clean.

The joy of Lodge’s Blacklock cast iron cookware range is that each piece comes pre-seasoned. The final step of the process involves spraying each piece with soybean oil, then baking at a high temperature. This makes each piece ready to use straight away. 

Read our guide to seasoning cast iron pans here.