Cast Iron Kit

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We learned everything there is to know about cast iron over months of research,

equipment testing and recipe development for our bestselling cookbook, Cook It In Cast Iron. Our exclusive cast iron kit includes the test kitchen’s best cast­ iron recipes and the actual equipment they use to create those recipes.

Lodge 12" Cast Iron Skillet


Reviewed January 2019

Our testers assessed 10 skillets’ performance and usability while searing steaks, skillet­-roasting fish fillets, shallow­-frying breaded chicken cutlets, baking cornbread and cooking scrambled eggs. We also thoroughly abused each pan to test durability.

Diameter: 12"
Depth: 2.25"
Weight: 7 lbs, 10⅛oz
Handle: 4.75"
Cooking Surface Diameter: 10"
Seasoned: Pre-seasoned and ready to use
Handle: Helper Handle
Pouring Lips: 2
A Lodge 12" Cast Iron SkilletA Lodge 12" Cast Iron Skillet

Lodge 12" Tempered Glass Cover

FIT ★★★

Reviewed January 2019

We tested two lids made specifically to fit our winning traditional skillet. We used tomato sauce to test splattering. To understand heat retention and condensation dispersion, we fried eggs and caramelized onions. We also considered weight, handle temperature, visibility of food, and ease of care and cleaning.

Diameter: 12"
Weight: 1.8 lbs
Clean: Dishwasher safe
Oven Safe: Yes, to 400°F
A Lodge 12" Tempered Glass CoverA Lodge 12" Tempered Glass Cover

Knapp Made Small Ring CM Scrubber


Reviewed June 2016

We used the scrubber to scrape off charred bits of sausage and clean up after frying bacon. In addition to cleaning performance, we noted effort required to clean and maintain the scrubber itself.

Dimensions: 5" x 5"
Weight: 2⅜ oz
Material: 316 Grade Stainless Steel Chain Mail
Guarantee: Manufacturer Lifetime Replacement Guarantee
A Knapp Made Small Ring CM ScrubberA Knapp Made Small Ring CM Scrubber

Cook it in Cast Iron


“From thick-cut steaks to skillet chocolate chip cookies, this manual from the masters at America’s Test Kitchen will help you make the most of that hefty cast iron pan”.- Entertainment Weekly.

The 120+ recipes and innovative techniques in our New York Times® Best Seller, Cook It in Cast Iron, guarantee that your new cast iron kit will have a permanent starring role in your kitchen. You’ll learn to care for and clean cast iron cookware. Full‐color photos of every recipe show you exactly how your dish will turn out, and reference photos guide you every step of the way.

Inside: 120+ Recipes
Paperback: 304 Pages
Item Number: CN13
An overhead shot of the Cook It In Cast Iron cookbookAn overhead shot of the Cook It In Cast Iron cookbook

Lodge 12" Cast Iron Skillet
Lodge 12" Tempered Glass Cover
Knapp Made Small Ring CM Scrubber
Cook It In Cast Iron
Item Number: ATKCAST
Item Weight: 14.6 pounds

This item is final sale and cannot be returned.
This item can only be shipped within the United States
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The Science of Seasoning

When fat or cooking oil is heated for a long enough time in cast iron, its fatty acids oxidize and reorganize together (or “polymerize”) into a new plastic-like layer of molecules. This layer becomes trapped within the pitted surface of the pan and bonds to the metal itself, creating the slick coating known as seasoning. Repeated exposure to hot oil continues to build on this coating, making it more slippery and durable.

What does "well-seasoned" mean?

A well-seasoned skillet will have a dark, semiglossy finish and won’t be sticky or greasy to the touch. It won’t have any rust or any dull or dry patches.

Use the right oil

The more unsaturated the oil, the more readily it will oxidize and polymerize. We have found that flaxseed oil, which oxidizes and polymerizes faster than other vegetable oils, forms a particularly durable seasoning.

A cook pouring oil into a Lodge 12" Cast Iron SkilletA cook pouring oil into a Lodge 12" Cast Iron Skillet

MYTH: You should never wash cast iron with soap.

The Testing: During our extensive recipe-testing process we generated hundreds of dirty skillets and thus had plenty of opportunities to test different cleaning methods. While developing our recommended procedure, we experimented with a variety of cleansers, including dish soap and scouring powders.

The Takeaway: We found that a few drops of dish soap are not enough to interfere with the polymerized bonds on the surface of a well-seasoned cast-iron skillet. Don’t scrub the pan with abrasives like steel wool or use harsh cleansers like Comet, and don’t soak the pan, since those things can definitely affect the seasoning, but it’s OK to use a few drops of dish soap if you need to clean up a particularly greasy pan, or even if that just makes you feel more comfortable with your cast iron. Just make sure you rinse the pan clean and wipe it dry when you’re finished.