Lodge LMS3 Pre-Seasoned Cast Iron Mini Skillet/Spoon Rest, 3.5"
The Lodge 3.5" skillet is great for individual uses such as frying an egg. Or, take advantage of the latest dessert trend and use these to prepare individual cookies or brownies topped with ice cream. Skillet features a sturdy handle for lifting and two subtle side lips for pouring. Great table presentation and makes perfect baked treats every time. This pan is great for ensuring heat retention and even heating during use. And, since it comes pre-seasoned from Lodge, it offers a natural, easy-release finish that improves with use, letting you cook healthier by limiting the amount of oils needed in your cooking. A miniature version of the original Lodge cast iron skillet.
- Diameter: 3.5"
- Color: Black
- Material: Cast Iron
- Oven Safe: Yes
- Foundry seasoned, ready to use upon purchase
- Sturdy handle for lifting
- Two subtle side lips for pouring
- Loop in handle allows hanging
- Use on all cooking surfaces, grills and campfires
- Saute, sear, fry, bake and stir fry to heart's content
- Made in USA.
- Everyone from Martha Stewart to Campfire Cook Johnny Nix considers Lodge Foundry Seasoned Cast Iron Skillets essential cooking tools. They are perfect for any cooking method from stovetop to oven. Use this Mini Skillet to saute, fry, stir-fry, sear, or bake. It's right at home on induction, ceramic, electric, and gas cooktops, in your oven, on the grill, or even over the campfire. Its miniature size also makes this skillet great for back-of-house uses. Rest a stirring spoon on it to keep kitchen countertops clean and to prevent cross-contamination. You can also warm olive oil or melt butter directly in the skillet, and then turn into a unique side dish for dipping fresh bread, lobster, and more!
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 - It isn't Salt and Pepper
- "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.
- Our 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.
To Soap or not to Soap...
- If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400-degrees Fahrenheit in 4 minutes on medium heat and is sterile at 212-degrees Fahrenheit, so soap isn't always necessary.
- Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
Rust?! Don't Panic, it's not Broken
- 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).
Refurbish Your Finish
While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
- 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 Fahrenheit.
- 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.