---
product_id: 646385901
title: "Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack"
brand: "lodge"
price: "17416 som"
currency: KGS
in_stock: true
reviews_count: 3
url: https://www.desertcart.kg/products/646385901-bundle-of-lodge-10-25-inch-cast-iron-pre-seasoned
store_origin: KG
region: Kyrgyzstan
---

# Perfect cornbread crust High heat tolerance Made in USA Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack

**Brand:** lodge
**Price:** 17416 som
**Availability:** ✅ In Stock

## Summary

> Cook like a pro, eat like a king! 👑

## Quick Answers

- **What is this?** Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack by lodge
- **How much does it cost?** 17416 som with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/646385901-bundle-of-lodge-10-25-inch-cast-iron-pre-seasoned)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Family Tradition:** Join the Lodge legacy, a family-owned brand since 1896.
- • **Naturally Seasoned:** Enjoy a non-toxic, easy-release surface that improves with every use.
- • **Eco-Conscious Cooking:** Cook with peace of mind—PFOA & PTFE free materials for a healthier kitchen.
- • **Your Kitchen's Best Friend:** Transform your cooking experience with Lodge's versatile cast iron skillet.
- • **Ultimate Cornbread Companion:** Achieve the perfect crust with our specially crafted cornbread mixes.

## Overview

The Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet Bundle includes a versatile skillet and a 4-pack of cornbread mixes, perfect for creating delicious meals with a crispy finish. Made in the USA, this cookware is seasoned with 100% natural vegetable oil, ensuring a safe and effective cooking experience. Ideal for all heat sources, it’s a must-have for both novice and experienced chefs.

## Description

A match made in heaven. Pair your favorite 10.25 Inch Cast Iron Pre-Seasoned Skillet with our new skillet cornbread made for cast iron cooking! This bundle includes 1 skillet and a 4 pack of cornbread mix, perfectly crafted for a crispy, crunchy pan of cornbread every time.

## Features

- YOUR NEW GO-TO PAN: Lodge cast iron cookware is the perfect kitchen tool for beginners, home cooks and chefs. Cast iron can handle any kitchen cooktop, oven, grill and open flame. Crafted in America with iron and oil, its naturally seasoned cooking surface creates an easy-release and improves with use.
- CREATED FOR YOUR FAVORITE CAST IRON: The secret to great cornbread? Cast iron! At Lodge, we know nothing adds a better crust or crunch to your cornbread than a hot cast iron pan. Our new Skillet Cornbread Mixes are the perfect pairing to your favorite skillet, wedge pan, cornstick pan, or muffin pan.
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
- FOR BEST RESULTS: Remove from oven and quickly run a knife around the edges of the skillet to help loosen the cornbread. Turn the cornbread out of the skillet onto a cutting board. If you’d like, flip the cornbread back upright. Let it cool for 15 minutes before cutting and serving.
- QUALITY INGREDIENTS: Each flavor helps you serve delicious cornbread at any meal or snack, simply and quickly—no elbow grease needed. Our True Southern mix is a little bit savory and a whole lot of delicious: it’s exactly how we like to serve cornbread in the south. Just add a nice melty pat of butter on top and your meal’s been made.
- COOKING INSTRUCTIONS: Step 1- Place your Lodge Cast Iron Skillet into a cold oven and preheat to 400°F. Step 2- Whisk together eggs, milk, and canola oil. Step 3- Whisk in wet ingredients with cornbread mixture. Step 4- Once oven reaches 400°F, remove skillet, spray with cooking spray, and add 1tbsp of canola oil to the bottom of the skillet. Step 5- Pour batter into the skillet and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.

## Product Details

- **Brand:** Lodge
- **Special Feature:** Oven Safe
- **Product Care Instructions:** Oven Safe, Seasoning Required
- **Maximum Temperature:** 400 Degrees Fahrenheit
- **Handle Material:** Cast Iron

## Images

![Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack - Image 1](https://m.media-amazon.com/images/I/61H5tvYWBAL.jpg)
![Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack - Image 2](https://m.media-amazon.com/images/I/81UgUWbcIFL.jpg)
![Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack - Image 3](https://m.media-amazon.com/images/I/81zEWEKyBKL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great and the weight is a good thing see below
*by D***. on June 17, 2023*

After I learned to season it quick like 7 times, and started using a bush and cup with a dap of oil on the side I kept around to wipe with oil when done, and learned to due to size I needed to have rag on edge of sink when dumping out water, and then I often but not always heat up water in electric kettle to pour in when done cooking in order to not shock it. I find after all this that I actually do basically no scrubbing, just a bit of scraping with the metal spatula while the hot water is in it. And then I use a silicone handle on one side I had gotten and I want to get the other side for the silicone side to hold but I just use a pot holder for the other side, thicker one. But I find now that this is an ideal pan to cook everything and anything and many things. I just leave it on top of my stove for daily use. And the weight, for the same reason a mechanics arms are big while not lifting, their muscles are big purely due to making the same motion every day repetitively with the wrench. It’s called a hermetic stressor, the same way weight session (more stressful obviously) and a hot sauna, cold plunge, run, etc, are all good forms of stress that cause adaptation, So to does this just cause you to lift a heavier pot a few times a day as you cook. For vast majority of us it’s nothing. But I told my mom for instance that she should use it and she complained how heavy it was, and my brutal honest response was “that’s exactly why you need to be using it because it’s not like you are working out”. It won’t make you buff, just a bit heavier than a similiar size pan, but for the older crowd who find it important to get their exercises in at the pool and such, this is no different. Plus, once I learned to clean efficiently and season a couple times, it’s a god send of a pan. I love it. I just want to put that “it’s too heavy” criticisism that comes with cast iron in a new light. Your body adapts, allow it too gradually. I will at some point be adding a top to this, I just haven’t decided if I need to get the lodge glass one which would be nice or a silicone one for this, or just a cast iron one to keep the theme and look and durability forever. (Glass and silicone could both break in different ways). I do love this pan as I will admit, one of the reason I got this pan, being some one who can be hard on things by temperment, after knowing roughly how to care for this pan, I also have a lisence to absolutely abuse it and can’t scratch it or anything. Because once you have researched a couple of ways to take rust off and to totally reseason and recondition an old used on for instance, you have the confidence to own this the rest of your life and not ever feel like your going to rune it. I’m also strategically lazy, I call efficient, my mom thinks different, lol, but anyway, the fastest way to clean any pan is with hot water right when done cooking as it burns and melts stuff right off, I can do that with this without worrying how it affects coatings or anything and I can do that to kingdom come. I just try to throw water from kettle on it ideally but not always. Again, the point of these pans is the amazing non stick coating that develops after use and learning to season a few more times your self, but that you can absolutely abuse these pans and know they will last. There is a certain security that’s nice to feel with knowing that. The fact that it has a great non stick that develops after some use and is durable Af, I’m in love.Plus ever seen those videos on YouTube about how baking/pizza steel beats baking/pizza stones every time because of how the metal works vs the ceramic of the stone. It just hit me that this pan is also big enough to make a 15 inch pizza, and when making one for one to a few people depending how thick it is, that’s a good size to use as a pizza steel in the oven. I do even ti ally want a baking steel as I even learned you can leave those in your oven as it helps regulate the temperature in oven by functioning as a ballast in your oven. Don’t even have to clean those. Just let the oven burn stuff off. None the less, till then this will work as a great pizza steel surface too.++. I don’t have much sense of smell, a bit impulsive so I tottally would put it on “HIGH” on the stove every time. Might turn it down at times but it always creates smoke which didn’t matter to me, but got my mom has the higher disgust sensitivity (these two traits in the house do not get along well) anyway, I out of impatience realized I had a habit of heating it up quickly on high, Then I realized I tested how long it takes to smoke with the oil I was using to season it after each cook. I timed how long on high, waited till room temp, tested how long on medium, etc. Did this for any cast iron and carbon steel pans I have too. And in this one I can get away on our gas burner stove on high:High Canola 400°-450° 4m 34sMedium Canola 400°-450° 6m 43s400°-450°=smoke point at which smoke appears as the oil is actually starting to burn (note health wise causing this isn’t healthy so avoid normally by following these instructions). You can do the same test on your stove with your seasoning pans. And now I just run it for 3mins on high but then turn to medium or lower. Could probably get away with 3:30 duration on high. But this way you can cook at medium or a tad lower after.

### ⭐⭐⭐⭐⭐ Timeless classic for the modern kitchen
*by J***B on November 17, 2007*

Sorry for the long review - for the short review, count the stars!I'm a bit of a purist. I always season my cast iron - new, or used (hey, I don't know WHAT someone else used that old piece of cast iron for - maybe cleaning auto parts). I sand it down to bare metal, starting with about an 80 grit and finishing with 200.Then I season. The end result is a glossy black mirror that puts Teflon to shame. There are two mistakes people make when seasoning - not hot enough, not long enough. These mistakes give the same result - a sticky brown coating that is definitely not non-stick, and the first time they bring any real heat to the pan, clouds of smoke that they neither expected or wanted. I see several complaints here that are completely due to not knowing this.But there were a few pieces I needed (yes, needed, cast iron isn't about want, it's a need), and this was one of them, so I thought I'd give the Lodge pre-seasoning a try. Ordered last Friday, received this Friday - free shipping, yay!The first thing I noticed was the bumpy coating. The inside is actually rougher than the outside, and my hand was itching for the sandpaper, but that would have defeated the experiment. This time, I was going to give the Lodge pre-seasoning a chance before I broke out the sandpaper. So I scrubbed the pan out with a plastic brush and a little soapy water, rinsed well, put it on a medium burner, and waited. Cast iron tip number one - give it a little time. Then give it a little more time. Cast iron conducts heat much more slowly than aluminum, so you have to have a little patience.Then I threw in a pat of butter, and brought out the natural enemy of badly seasoned cast iron - the egg. And, sure enough, it stuck - but not badly, just in the middle. A bit of spatula work and I actually got a passable over-medium egg. Hmmm. But still not good enough. So I cleaned up the pan, and broke out the lard.I have only one justification for using lard. I don't remember Grandma using refined hand-pressed organic flax oil, or purified extra-virgin olive oil made by real virgins. Nope, it was pretty much animal fat in her iron. A scoop of bacon grease from the mason jar beside the stove and she was ready to cook anything. Grandaddy wouldn't eat a piece of meat that had less than a half-inch of fat around it. "Tastes like a dry old shoe.", he'd declare if it was too lean. In the end, I'm sure their diet killed them, but they ate well in the meantime. Grandaddy was cut down at the tender age of 96, and Grandma lasted till 98. Eat what you want folks - in the end, it's pretty much up to your genetics.So I warmed up my new pieces, and smeared a very thin layer of lard all over them - use your fingers. Towels, especially paper towels, will shed lint, and lint in your seasoning coat doesn't help things at all. Besides, it's kinda fun.Here's cast iron tip number two - season at the highest temp you think you'll ever cook at - or higher. If you don't, you won't get the full non-stick thing, and the first time you bring it up to that temp you'll get clouds of smoke from the unfinished seasoning. I put my pieces in a cold oven, and set the temp for an hour at 500 degrees (F, not C). Yeah, I know, Lodge says 350. Lodge doesn't want panicked support calls from people whose house is full of smoke. Crank the heat up.You have two choices here. You can put a fan in the kitchen window and blow smoke out of your house like the battleship Bismarck under attack by the Royal Navy, or invest in an oxygen mask. You will get smoke. You will get lots of smoke, especially if you're doing several pieces at once, like I just did. This is a good thing - that's smoke that won't be jumping out to surprise you the first time you try to cook with any real heat. The goal is to heat until you don't get smoke, and in my experience, 500 degrees for an hour does that pretty well.Let the pieces cool in the closed oven. Then re-grease and repeat. And repeat again. And don't glop the fat on. Just enough to coat. More thin layers are better than fewer gloppy layers. I managed four layers last night without my neighbors calling the fire department.Seems like a lot of work? Look at it this way. It's a lifetime commitment. Treat your iron well, and it will love you right back like you've never been loved before. And this is pretty much a one-time deal, unless you do something silly.The end result of my all-night smoking up the kitchen exercise? Dry, absolutely no stickiness, black as a coal mine at midnight and shiny - but still bumpy - could it possibly work with that rough surface?I put the skillet back on a medium burner, put a pat of butter on and tossed in a couple of eggs. After the whites had set a little, I nudged them with a spatula, and they scooted across the pan. I'll be... it works. My wife came back from the store and wanted scrambled eggs. If there's anything that cast iron likes less than fried eggs, it's scrambled. But it was the same thing all over again. No stick. No cleanup. Just a quick hot water rinse with a brush in case something got left on the pan (I couldn't see anything, but hey), then I put it on a med-hi burner till dry, put a thin coat of lard on the pan and waited until I saw smoke for a minute. Let cool and hang up. Done.So. do I like the bumpy texture of the Lodge pre-season? Nope. Does it work? Yes, and contrary to my misgivings, it works very well. My wife pointed out that even some Teflon cookware has textured patterns in it. The Lodge pre-season isn't a perfect surface out of the box - but it does give you a big head-start. After a night's work, my iron is ready to face anything, and you just can't beat that.Lodge makes a great product. For the quality, durability, and versatility, you can't beat Lodge cast iron. Plus, it's made in America. I like that. If you've never experienced cast iron cooking, you've just been cheating yourself. Plus, the price, for a piece of lifetime cookware, is insanely cheap.And my sandpaper is still on the tool shelf.

### ⭐⭐⭐⭐⭐ Best Pan Ever
*by K***G on October 28, 2024*

I bought this... a few years ago when I moved out. First pan I ever had, long before I began wrangling non-sticks for pasta, eggs, etc. Lodge is made in the USA, so hooray for that, and next... it shows up pre-seasoned. Initially, I didn't know how to maintain that seasoning. Please wash your cast iron and dry it off, then do a fine coating of oil on the pan before letting it dry. I really like cooking bacon in this thing, as the grease settles into the metal and then a bit of oil helps seal everything in and adds another layer of seasoning.I saw someone in the reviews said the pan exploded in the oven. That has never happened to me. To me, that reads as user error and probably using it beyond its melting point. Any pan can react badly to a sudden change of temperature, so when I get done using this pan, I let it sit before I use the warm water and dish soap on it.The pan is heavy, as it's cast iron. That said, despite the weight, it is a manageable size and I have the 10 inch. I can store this pan in my cupboards without much fussing. The handle gets hot in the oven. I did buy one of the protectors for that so I can reach in with that to help get the pan out of the oven. This is an essential for any kitchen, I think. Yes, food sticks to the pan, so use a bit of oil if that's an issue. For bacon, the grease helps it not stick as much, same for sausage. I think I used olive oil when I cooked ground turkey for spaghetti once. Plus, beyond the pan being awesome, Lodge is a good company, makes its products in the US, and they are affordable. Get this pan!

## Frequently Bought Together

- Bundle of Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet + Lodge Cast Iron Skillet Cornbread (4 Pack) - Variety Pack
- Lodge SCRBRSH Scrub Brush, 10-Inch
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Cast Iron Skillets 9 Inches+ w/ Keyhole Handle - Reusable Heat Protection Up to 500° - Black

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.kg/products/646385901-bundle-of-lodge-10-25-inch-cast-iron-pre-seasoned](https://www.desertcart.kg/products/646385901-bundle-of-lodge-10-25-inch-cast-iron-pre-seasoned)

---

*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-01-27*