Never owned cast iron before...I know crazy. This was my first. And I feel in love after a few oppsies due to my inexperience (seasoning with too much oil made it sticky was the biggest). Once I got into the cast iron groove I cant believe it took me so long to switch over. Wish I would have gotten cast iron years ago. I especially love these little 3" skillettes. So great for mini cornbread, pot pies, cobbler or pies. The presentation is adorable and who doesn't love miniature food and there's something satisfying when you get a whole pie to yourself. I've had mine for years and they are SOOO much better now. It's cheaper then nonstick, and in the end will work better and last longer (no more scrapped off coating)! Total A+ in my book, also made in the USA is just ... MoreNever owned cast iron before...I know crazy. This was my first. And I feel in love after a few oppsies due to my inexperience (seasoning with too much oil made it sticky was the biggest). Once I got into the cast iron groove I cant believe it took me so long to switch over. Wish I would have gotten cast iron years ago. I especially love these little 3" skillettes. So great for mini cornbread, pot pies, cobbler or pies. The presentation is adorable and who doesn't love miniature food and there's something satisfying when you get a whole pie to yourself. I've had mine for years and they are SOOO much better now. It's cheaper then nonstick, and in the end will work better and last longer (no more scrapped off coating)! Total A+ in my book, also made in the USA is just a cherry on this mini cake.

A good deal, but these are not top quality Lodge pans. The pan arrives coated in a waxy (petroleum?) substance. Before you do anything with the pan, it must be heated gently upside down over a foil lined tray, in the oven to get the residue off. Once the coating has melted off, you should wash and scrub it thoroughly in HOT water before you begin the seasoning process. My pan was fairly rough inside and required numerous seasoning treatments to take down some of the surface roughness. The surface is so rough, that food easily stuck to the pan. After a few months of use and plenty of reseasonings, I can happily use this individual sized pan for frittatas and cornbread. If you are willing to do a little work seasoning this pan, you will eventually be happy with it. If ... MoreA good deal, but these are not top quality Lodge pans. The pan arrives coated in a waxy (petroleum?) substance. Before you do anything with the pan, it must be heated gently upside down over a foil lined tray, in the oven to get the residue off. Once the coating has melted off, you should wash and scrub it thoroughly in HOT water before you begin the seasoning process. My pan was fairly rough inside and required numerous seasoning treatments to take down some of the surface roughness. The surface is so rough, that food easily stuck to the pan. After a few months of use and plenty of reseasonings, I can happily use this individual sized pan for frittatas and cornbread. If you are willing to do a little work seasoning this pan, you will eventually be happy with it. If you are buying it for frying, rather than baking then just a simple clean and seasoning will suffice.

Ashtray

In sewing class we learn that our forefinger can be used as a measuring tool. From knuckle to knuckle is 1". Wish I had thought of that before I ordered a 3-1/2" skillet for desserts. Very small.Back in the day when everyone smoked these were ashtrays. That is why there is an indentation on each side. Your cigarette rested on the cigarette rest.In my house I can't think of anything to use them for since we don't smoke anymore. Sam's had a cookie pan combo mix last year and that is what I was buying them for. Individual cookies/cakes. Anything in these pans would be 2 bites.They also were shipped from Bic which is not Walmart and you have to return to them. I try NOT to buy from anyone other than Walmart so I can return to the store. Now I have to buy the 5" pans ... MoreIn sewing class we learn that our forefinger can be used as a measuring tool. From knuckle to knuckle is 1". Wish I had thought of that before I ordered a 3-1/2" skillet for desserts. Very small.Back in the day when everyone smoked these were ashtrays. That is why there is an indentation on each side. Your cigarette rested on the cigarette rest.In my house I can't think of anything to use them for since we don't smoke anymore. Sam's had a cookie pan combo mix last year and that is what I was buying them for. Individual cookies/cakes. Anything in these pans would be 2 bites.They also were shipped from Bic which is not Walmart and you have to return to them. I try NOT to buy from anyone other than Walmart so I can return to the store. Now I have to buy the 5" pans which is definitely a better size. If anyone can think of anything to use them for besides an ashtray please post.

Great little pans for making cornbread o...

Great little pans for making cornbread or muffins. They work. Each pan is the perfect size for a single serving of whatever you are cooking. They will last forever too.

It's Lodge so super good quality but a very small pan so you have to figure out why you would want it. If you have a use then all good :)

It's Lodge so super good quality but a very small pan so you have to figure out why you would want it. If you have a use then all good :)

Mostly a novelty item

I'll admit I bought this because it was ridiculously cute. If that's all you want, it serves its purpose perfectly. I did try cooking an egg in it once, but my egg was too big. Use medium sized eggs if you want to cook one in here. I can't see myself taking it camping because it's really only good for one thing and not worth carrying. And since it's too small to use on my home stove it just doesn't have a purpose. Still adorable though.

Perfect skillet cookie every night

Batch up and freeze cookie dough already formed into balls. Throw 1 - 2 balls in this every night for a perfect dessert skillet cookie. Pairs well with bourbon on the rocks!Really only enough large enough for 1 so eat quick and don't share.

The Best & Baddest

This is the perfect skillet. I am not sure how you can make a skillet any better. We use ours for so many things. Recommend the 'Dutch Baby' for a fun, comforting breakfast. The most important part of owning one of these tanks is to keep it 'seasoned'. After using, I wash mine with soap and warm water and dry it right away. I then apply some oil (I most often use Canola) to a paper towel and rub down the entire skillet. This seams to keep it in great shape. It probably wouldn't hurt to do a full oven seasoning once every couple/few years, but I have not had to go there yet. Highly recommend.

YOU could probably use it as a protective cup.

Nice little pan...and l DO mean little! It's so small it'll even make YOUR little unit look big...OK maybe not, but at least it'll have company. Your ol lady will think of you as soon as she sees it. Anyway...it would be good to cook an egg patty for a McMuffin style sammich, but the finish is very rough and it's not very non-stick because of it. I'm gonna sand mine smooth & re-season it. Kind of expensive for what it is, but hey...it's cool.

can’t go wrong with cast iron

i bought this for cooking for myself on my motorcycle trips.i’m a cast iron newbie, so it took a little research, trial and error, frustration and many re-seasonings to get the hang of it. if you do end up seriously charring food onto these pans, or accidentally let it rust, you just scrub the heck out of the old stuff, put some new oil on, and bake the pan!if you do plan to re-season (found this top hit on Google):1. Scrub skillet well in hot soapy water.2. Dry thoroughly.3. Spread a thin layer of melted shortening or vegetable oil over the skillet.4. Place it upside down on a middle oven rack at 375°F.(Place foil on a lower rack to catch drips.)5. Bake 1 hour; let cool in the oven.after re-seasoning, cook with lots of oil the first few ... Morei bought this for cooking for myself on my motorcycle trips.i’m a cast iron newbie, so it took a little research, trial and error, frustration and many re-seasonings to get the hang of it. if you do end up seriously charring food onto these pans, or accidentally let it rust, you just scrub the heck out of the old stuff, put some new oil on, and bake the pan!if you do plan to re-season (found this top hit on Google):1. Scrub skillet well in hot soapy water.2. Dry thoroughly.3. Spread a thin layer of melted shortening or vegetable oil over the skillet.4. Place it upside down on a middle oven rack at 375°F.(Place foil on a lower rack to catch drips.)5. Bake 1 hour; let cool in the oven.after re-seasoning, cook with lots of oil the first few times.this small pan is a little heavy, but nothing too bad, even for backpacking.