Manufacturing in the United States supports traceable quality and consistent casting standards that suit institutional environments. Operators benefit from repeatable performance and component compatibility with established cookware programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe skillet after use with a stiff brush and hot water; avoid soap unless needed. Dry immediately and heat on low to evaporate remaining moisture. Rub a light coat of oil while warm to restore seasoning. Clean food debris under helper handle and rims to prevent pests and contamination of clean items and hands. Maintain visible cleanliness to support inspections and reassure customers.#@@#Additional Info#@#Lodge L10DSK3 two-pack 12.13" round cast iron skillets offer durable, pre-seasoned surfaces and induction readiness for commercial kitchens, each holding 5 qt.; made in USA, includes a helper handle, fits ovens, and weighs 19.29 pounds per case.#@@#General Info#@#Description #@#
Manufacturing in the United States supports traceable quality and consistent casting standards that suit institutional environments. Operators benefit from repeatable performance and component compatibility with established cookware programs.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Lodge L10DSK3 Skillet.#@@#Maintenance Guide#@#Inspect cast iron surfaces before each use and remove debris with a stiff brush; avoid soap to preserve the pre-seasoned coating. Dry thoroughly and apply a thin layer of neutral oil while warm to prevent rust. Store skillets separated by paper or cloth to protect finishes and helper handles. Recondition burnt or sticky areas by heating, scrubbing with coarse salt and a soft cloth, then reseason at 375°F for 1 hour. Follow CSA and manufacturer guidelines for safe operation.
