home categories Cast Iron Skillets Cast Iron SpecialtyCookware Lodge Cast Iron AebleskiverPan 23 cm

Lodge Cast Iron Aebleskiver Pan 23 cm

Lodge Cast Iron Aebleskiver Pan 23 cm
Product Code
Manufacturer Code
53.60 €
12.90 €
66.50 €
Lodge Cast Iron Aebleskiver Pan 23 cm First DepictionLodge Cast Iron Aebleskiver Pan 23 cm Second DepictionLodge Cast Iron Aebleskiver Pan 23 cm Third DepictionLodge Cast Iron Aebleskiver Pan 23 cm Fourth DepictionLodge Cast Iron Aebleskiver Pan 23 cm Fifth DepictionLodge Cast Iron Aebleskiver Pan 23 cm Sixth DepictionLodge Cast Iron Aebleskiver Pan 23 cm Seventh Depiction

Lodge Cast Iron Aebleskiver Pan 23 cm LO0115 or P7A3

Made in USA

The Lodge Cast Iron Aebleskiver Pan 23 cm is a cast iron piece of optimum quality. It is Made in USA by the factory Lodge. Using it you will transform any recipe in a magnificent meal. Be careful!!! Anyone taste once, never eats food cooked everywhere else!!

The classic Danish Cake Pan, the Lodge Aebleskiver is used to prepare Danish Pancake Balls or pastries filled with apples or other fruit. Adventuresome cooks rave about Oysters Rockefeller made with the Lodge Aebleskiver.

  • Optimum Quality.
  • Ready to use upon purchase.
  • Prepares classic Danish Pancake Balls.
  • Crab - stuffed Mushrooms are perfect fit.
  • Great for Oysters Rockefeller.
  • All items are foundry seasoned.
  • Suitable for all type of ovens. Electric - Gas - Wood - Traditional. Except from microwave.
  • Suitable for all type of hobs. Ceramics - Gas - Cast Iron - Induction.
  • Cast Iron appropriate for food.
  • Life-time guarantee.


  • Upper Diameter 23 cm
  • Ball's Diameter 5.5 cm
  • Depth 3.1 cm
  • Height 4 cm
  • Handle's Length 14.5 cm
  • Length with Handle 40.5 cm
  • Weight 0.9 Kg
             Click here to see the dimensions of this cast iron cookware, more vividly in a photo.




Why cooking in cast iron kitchenware?

  • The cast iron kitchenware are heated uniformly and emit the heat to the food gradually and uniformly. As a result, the food is cooked inside and outside evenly. The most important thing of course is that the meal, retains all its nutrients and all its organoleptic features as taste, scents and soft touch! The grilled are also digestible and have expelled the most of their fat. In a few words, with cast iron kitchenware, delicious meals are cooked in a healthy way, as with no other kitchenware. It is no coincidence that all great chefs cook with cast iron kitchenware.
  • All cast iron kitchenware retain their temperature for a long time. This feature help us to cook in low flame for a long time (economical) and also contributes to the piquancy of meal.
  • Besides all, who would say no to a bbq inside his home? This possibility is given only by the cast iron kitchenware.
  • The cast iron kitchenware and cast iron griddles are suitable for all foods. Pieces of meat, steaks, chops, poultry, fishes, vegetable, toast, burgers, crouton, eggs, skewers, shrimps, bakeware, pastry etc.
  • We guarantee that cooking in cast iron kitchenware will satisfy all lovers of bbq and also the most pretentious gourmands!




This cast iron kitchenware, belongs in the category of Seasoned cast iron kitchenware. What does this mean?

In the past, all cast iron kitchenware came out of the production without any covering. That, had as a disadvantage that with time, a generation of rust upon the cast iron surface was creating. Last decades most of the foundries (except Lodge) implement the following procedure: After the molding of cast iron, kitchenware enter to a line of production where robots spray the kitchenware with enamel. This spray can be of little quantity, so a thin layer of enamel is formed, just to prevent cast iron from rusting. The spray can be of much quantity, usually with color, so the enamel cast iron kitchenware are formed. In first occasion the thin layer isn't visible to the eye or perceptible to the touch, except of course from the adepts! This kind of kitchenware are these that we import especially from Europe and italian factories.

Lodge does not implement this procedure.

In the past, especially in the USA, where there is a long tradition with cooking in cast iron, when someone purchased a cast iron kitchenware, without any layer, had to apply a thin layer of melted solid vegetable shortening or cooking oil of his choice, and bake it. In this way, in the surface of cast iron, a thin oil layer is formed and makes the cast iron skillet or oven or griddle, invulnerable to rust and at the same time nonstick in a natural way. This procedure is called seasoning and the reformation of this layer reseasoning.

From now on, the Lodge factory implements this procedure to all of its cast iron cookware (except from the enamel one's). As a result the products does not need any further elaboration. The consumer can use it without fear. Unpack and Use! This factory is the one and only that follows this procedure as so to produce the cookware. They sprinkle the cast iron surface with edible vegetable oil and then bake it in high temperature. This procedure creates a natural nonstick layer. Our cookware does not rust and does not stick. We avoid in this way the use of teflon. The most important is that with every use this layer becomes stronger and stronger. However, after a period of intense use the layer might goes off. Then you can easily restore it having in mind the instructions below.

You can watch all the details above, in the videos at the end of this page.

On account of all the above, the Pre-Seasoned cast iron kitchenware of Lodge, have a life-time guarantee.



Some Basics

  • Ready for use. Hand wash. Dry immediately—even before first use.
  • Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven (any kind), on the grill, or even over the campfire. Do not use in the microwave.
  • 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, add oil to cookware just before adding food to prevent sticking.
  • Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
  • 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.




Wash of your cast iron kitchenware.

  1. Let it cold.
  2. Hand wash. Dry immediately.
  3. Rub with a light coat of vegetable oil after every wash.
  4. How much oil? Enough to restore the sheen, without being “sticky”.
  5. If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary!
  6. 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).

  1. 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:
  2. 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).
  3. Rinse and dry completely.
  4. 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..
  5. Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
  6. Set oven temperature to 350 – 400 degrees F.
  7. Place cookware upside down on the top rack of the oven to prevent pooling.
  8. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
  9. Store the cookware uncovered, in a dry place when cooled.
  10. Repeat as necessary.
  11. Check out all the helpful videos below.


We strongly recommend to watch all the videos below. There, you can see the techniques of washing, cooking and reseasoning. Also, you can find delicious recipes and very useful details about the usage of cast iron kitchenware.


53.60 €
12.90 €
66.50 €

The Product is Available. You can read in details the Cost of Transportation, as well as the Methods of Shipping and Payment, here.

We use cookies to give you the best experience. By using this site you agree that you have read and accepted the Terms of Use & Privacy Policy. ok
  • D

  • Typing...