Seasoned Enameled Cast Iron Fajita Pan with Wood Base (10-in.) by Lodge

When making fajitas, the strips of beef or chicken with onions and bell peppers require a searing-hot pan for cooking. This particular skillet from Lodge serves that purpose. The long handle and accompanying mitt allow for safe serving from grill to table. Already seasoned, this ready-to-use cast ir... See complete description »

Item #199506 - Hurry, Only 2 In Stock!

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When making fajitas, the strips of beef or chicken with onions and bell peppers require a searing-hot pan for cooking. This particular skillet from Lodge serves that purpose. The long handle and accompanying mitt allow for safe serving from grill to table. Already seasoned, this ready-to-use cast iron piece is coated with a special vegetable oil formula that's been baked-on in a very hot industrial oven. The high temperature allows the oil to penetrate deeply into the cast iron surface creating that prized heirloom finish, saving you the time and effort of doing it on your own. Includes a red wooden serving base

Please note: this pan is not suitable for use on glass, ceramic or induction stoves.

Customer Reviews
Recommended by 100% of reviewers   |   Rated a "Good Value" by 100% of reviewers
by Margret, WY
August 4, 2005

I do think, it's a little expensive, considering that one needs one of those for each person one is cooking for. However, I do like the results it produces. I am using it for chicken and fish as well, stuff that likes to either fall apart or burn on the grill.

24 of 29 users found this helpful. Was it helpful to you? Yes | No
by Nora, GA
January 13, 2009

Was a gift for my son

4 of 9 users found this helpful. Was it helpful to you? Yes | No
FAJITA SKILLET
by CRAIG, MO
January 7, 2010

NICE PRODUCT, I LOOK FORWARD TO MANY WORRY FREE USES!!!!!!!

4 of 11 users found this helpful. Was it helpful to you? Yes | No
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Cooking Tip From the Food Network Kitchens

Here's a trick to remember the next time you're cooking with something leafy like cilantro: to quickly separate the leaves from the stems, hold the stems in one hand and shave the leaves off with a super-sharp chef's knife.