Lodge Pre-Seasoned Carbon Steel Skillet, Long Handle, 10 Inches

This is the best frying pan I have ever owned, period. My wife was very skeptical when I ordered this, but she is now in love w/this pan as well. It is so easy to season, to use and maintain, and we now have zero concerns about non-stick chemicals and the environment. This pan just works as we expect every time. We've tried various non-stick types, including ceramic, and they all provided inconsistent results, were easy to damage, can release dangerous fumes/chemicals if you overheat them, etc. In contrast, this little pan that could (I have the 10") is so reliable and flexible, you can use any cooking tool you want with it w/out worrying about scratching it, takes high heat w/out any issues and won't release chemicals, and clean-up is quick and simple. One reason I love this pan - just today I started up our gas cook top to make an easy-over egg and got distracted by my dogs and a phone call...a few minutes later I smelled something and noticed smoke billowing off the pan. If it was one of my non-stick pans I would panic about dangerous fumes, about ruining the non-stick finish, decreasing the pan's useful life, etc. In this case, no worries! I simply turned off the burner, waited a few minutes for the pan to cool a bit, put in a little canola oil and wiped the pan interior w/a folded paper towel (careful not to burn myself). A moment later I fired up the burner again and cooked my egg w/out incident or concern! Carbon steel victory! Clean-up is usually wipe it down w/a paper towel and some canola oil. If it needs a little more, we scrape it a bit w/one of the Lodge pan scrapers for sale here on Amazon (or you could use a stiff spatula), wipe the scraped bits out, add a little canola oil and wipe with a paper towel to finish. You can also use some salt to provide some grist to help with clean up if you want to, but we've only done that once, and only had to put the pan in the sink once to clean it up w/some hot water. This pan is more consistently non-stick than our ceramic pans have been - eggs, a great test of a pan, don't stick. I slide our spatula under them and they release and flip without issue. My wife has even made fried rice in the pan w/out problems! The only thing we avoid is high-acid foods (tomato sauce, dishes with high lemon content, etc.) as we have read that that can cause a metallic tang to the food. We do cook food that we season w/lemon juice or have tomatoes in them, but I wouldn't try lemon chicken in it, maybe. So far we've never tasted anything but the food we cook, it's been perfect. The pan puts the best "crust" on anything you want it to, and carmelizes onions way better than any non-stick I've ever used. It's light enough to "toss" (where you tilt the pan up in the front and shake backwards/forwards to make the food slide to the back jump up and back into the pan), but is heavier than an average non-stick pan, with a nice heft which we actually prefer, now that we have this pan. It's much lighter than a cast-iron pan. Obviously, I just can't say enough about how much we love this pan. Get one, understand and enjoy the use/maintenance differences, and you won't regret it.

I was very happy to have found these, because cooking is something you do every day, and the fancy and sometimes very expensive "no-stick" pans have been a bad joke for a long time. I've used cast iron cookware for many years, although probably like some other people, I have gravitated to the "non-stick" camp for the last few pans I've bought. But I've gone through several non-stick pans, for various reasons - one of which was that the handle was heavier than the pan (which was made of aluminum) which sometimes caused it to tip over backwards, because of the weight of the handle. Simply because the pan is out of balance might not seem to be too much of a problem, but when it tips backwards and spills hot grease out on the stove when the weight of the food is removed, it is a disaster waiting to happen. A tip-prone pan full of hot grease on a hot stove-top can flip without warning, with just the slightest bump or jostle. When this happens, catching you totally by surprise, your startled reaction to try to grab the pan could cause you to accidentally knock the pan - with the hot grease - off of the stove. This is very dangerous, because just imagine a grease fire starting on top of the stove, which would be disastrous, to say the least. Hot grease splashed on a hot burner equals instant fire. Of course, that's on an electric stove. On a gas range, the flame is already present. Either way, it's a potential disaster. And if the handle was sticking out over the edge of the stove, the pan could easily flip over backwards, throwing hot grease everywhere. Or worse yet, splash the hot grease back on you, giving you severe burns in addition to the grease fire! A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big deal. But it definitely is a big deal. Something that might seem to be very minor can escalate completely out of control, with terrible consequences, before you even know it has happened. I didn't really pay close attention at first, but once I discovered that it was handle-heavy, I realized how dangerous that could be. It's not something that you notice right away, but while it's sitting on a hot stove burner is not exactly the best time to find it out. It only takes one small incident for disaster to strike, whether or not you were aware of it. One inadvertent wrong move could cause a catastrophe. When you discover that a pan has a problem with the handle being too heavy, the best time to get rid of it is immediately, because it can tip backwards in a split second even if you're aware of it, and the hot grease can easily catch fire. And then, a second no-stick pan didn't have a problem with the handle being too heavy, but did have other problems. Over time, the "non-stick" part became "always stick," which was disgruntling, because that was the primary reason you wanted a non-stick pan in the first place. In addition to the ugly spot in the middle of the pan where the non-stick surface wore off, it emitted a chemical stench (sort of like brake fluid) every time it was heated up - which they say can kill a parakeet, so you know it's not exactly healthy for humans, either. Plus, it also kills your appetite. That weird industrial odor has no place in the kitchen, and doesn't do a lot for the olfactory senses in anticipation of the delicious meal you are attempting to create. Ultimately, the non-stick part deteriorated, and you were left with a pan that would sometimes stick even worse than a plain aluminum or cast-iron pan. And so from every angle, nothing about the "non-stick" pans was a boon to cooking; in fact, it was a complete fiasco. The only saving grace about those pans was that they had an insulated handle, which was very handy, because you didn't need an oven mitt or a dishtowel to be able to pick them up. But then, that insulation was what made the handle heavier than the pan to start with! Probably my big meal of the day is breakfast - and I have long been accustomed to using three pans - all the same size - (8") to make breakfast; meat, hash browns, and eggs. Three different pans, with all three food items going at the same time. And so I bought one of these carbon steel pans, to try it out and see how I liked it. The first thing you notice is that they are heavy; not super-heavy like cast iron, but definitely heavy. And the handles are very long, which seems a little strange. But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the hot stove. And, the handle does get warm, but usually not so hot that you can't grasp the handle with your bare hand. As to the length of the handles; you get in the habit of positioning the handles sort of angled out to the side, instead of straight back. At the time I ordered my pan, I also ordered the red slip-on handle cover, which is especially made for the long handle, thinking that if I liked it, and got more pans later on, I could use it for all of them. To make a long story short, I now have three pans, and never have to use the handle cover, because the handles do get warm, but not so hot that you need an oven mitt to pick them up. Except when you heat them in the oven to re-season them, in which case you absolutely do need a handle cover of some sort, when you first take them out of the oven. But that's the beauty of these pans: Because there is no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as often as needed (which probably will mean only two or three times) until they perform as well as a no-stick pan. (Actually, better. The non-stick aspect of these pans gets smoother with each use). To clean them, I just put them in the sink and run some hot water in them, and let them stand (nestled together) for a few minutes - or as long as it takes for me to remember them and come back to the sink, and then go over them with the Dobie pad and washcloth under hot running water, and rinse them off, and wipe them dry with the wrung-out wash cloth, and then put them back into the oven storage drawer, ready to go for the next time. Very hardy - very tough, and you can use sharp utensils without worrying about scratching them. Plus, your kitchen has the wonderful aroma of good food cooking, instead of smelling like brake fluid. Go for it! PS: Although it's probably not necessary, I've gotten in the habit of spraying all my pans, first thing, with non-stick spray, and then turning the heat on to pre-heat the pans, before I put any food or oil into them. And then, I read somewhere to always let the food warm up to room temperature, if possible, before you put it into the pan (which had been pre-heated) to assure that the food won't stick. However, I sometimes forget, and put frozen sausage patties right from the freezer into the pan. (And ditto, the frozen hash browns - right out of the bag.) But after they've been seasoned a few times, not much is going to stick anyway, so it doesn't prove to be a problem.

Revised 4/14/2014: This pan has stood the test of time and is my favorite in my current "kitchen" which is really my bedroom. The kitchen in my house was getting too crowded for me so I set myself up with all the cooking appliances I need in my room. What I found out is that, on the right burner that has even heat, this pan is 4 stars because the seasoning does improve on use, but you still have to use enough oil to cover the high point in the center. About that high point: it's a serious disadvantage on most cook tops or on a copper plate, but on the one I bought for my bedroom, it's actually a benefit. The burner is raised so fits up into the bottom curve of the pan while the pan still sits directly on the surface of the stove. It's cooler around the outer edge of the pan of course, but it's not bad to have a cooler place to move food that's mostly cooked already. By the way, this is these are the burners I'm using the pan with now: http://www.amazon.com/Waring-DB60-Portable-Double-Burner/dp/B000I16B18 and I'll be giving it 5 stars when I get around to rating it. Revised 9/19/2013: Lowered the score to 3 stars because even with a thick piece of copper between the pan and the electric heating element, I can't get even cooking heat because the bottom of the pan is not flat and does not flatten when heated. It's higher in the center so the center doesn't touch the copper. The copper plate spreads the hot spots and makes it hottest in a large ring closer to the edge of the pan. Also, the copper plate makes it so there's less of a difference between the hot spots and the cool spots. If this pan was flat, or flattened on being heated, I would've left it at 4 stars. The nonstick properties of seasoning the pan are supposed to improve with cooking, but that can't happen if it's not possible to season it on the stove top because the heat is so uneven. In other words, if food keeps sticking to the point that you have to scrape some of the existing seasoning off with the food, then how can the seasoning improve? It degrades instead. I still have to reseason it in the oven, though not as often. I've started simply using more oil in my cooking - this is not even close to nonstick no matter how well seasoned. In fact, I'm using the high point in the middle of the pan as an indication of how much oil to use. When the high point is covered in oil, I've added enough oil. I also use a metal spatula. The combination of frequent reseasonning in the oven, lots of oil while cooking, and a metal spatula, produces very tasty food, but probably higher in fat than I was hoping for. A 12" cast iron pan would be flat and so when placed on the copper plate would produce much more even heat. But I wouldn't be able to touch the short handle on a cast iron pan without protection as I can with the long handle on this pan. I also don't like the straight up sides on cast iron and extreme weight. I really like this pan because of how it looks more than anything else. The slope on the edges is useful for turning food more easily and something about the thin hard steel appeals to me. I got the 12 inch pan which ends up having a 9.5" bottom. My largest heating element on my electric stove is 7.5" and doesn't even heat evenly through that 7.5" at all. The pan does not distribute the heat either. Despite what many seem to think, cast iron isn't all that good at spreading heat either no matter how slowly you heat it. This pan is worse than cast iron as far as spreading the heat. The good thing about this is that you don't need to protect your hand from heat when touching the handle since the heat does not spread through the steel at all. The bad thing is that unless you're deep frying or stir frying, you'll not be able to get your food cooked evenly and it will stick in the cool spots. Also, holding the long handle towards the end where it's always cool, this pan will feel even heavier than cast iron with their short handles. You need a healthy and strong wrist for this pan. Speaking about sticking, the initial seasoning is good for preventing rust, but it's not non-stick at all. I used the cheapest vegetable oil in the supermarket (which if you read the ingredients is soybean oil) to put additional layers of seasoning onto the pan. Soybean oil is probably the best oil for this so don't waste money on flaxseed or something. Before realizing the heat wasn't spreading at all, I tried to season it on top of the stove. That doesn't work since most of the pan doesn't get hot enough on the stove and it becomes obvious that the pan is only getting hot where the heating element under it is getting hot. So, after scrubbing off any food and bad seasoning, I coated it with oil using my hands and then wiped off most of the oil with toilet paper then put it in the oven upside down and set the heat to just over 450 Fahrenheit. I took it out after an hour and let it cool and repeated 2 more times. I used both an oven mitt and potholder to get the pan out, singeing them a little. The result is pretty decent although I still end up getting food stuck - especially meat - so that I have to re-season it frequently. I'm thinking about getting a thin metal spatula which should get under the meat producing a good sear instead of leaving the seared layer of meat stuck to the pan. Getting an even source of heat will help with the sticking issues as well, so I've decided to buy a 1/8" thick 10" square piece of copper costing almost $80 after shipping. Since the bottom of the pan isn't flat, only the outer perimeter of the bottom of the pan will be in contact with the copper - but this might work out just fine since the heating element doesn't reach the outer perimeter. By applying more heat on the perimeter, it may help to flatten the pan somewhat as well. I will update this review when I get the copper. Of course, the copper ends up making this inexpensive pan very expensive. If I do end up with even heat though, I think it will be the only way to get a pan that can be seasoned to have even heat and it's not more expensive than the pans with copper layered into them. Oh yeah, the pan is not flat as another reviewer complained. A small amount of oil placed in the middle of the pan will flow down to the outer perimeter of the pan. In response to that reviewer, someone said the pan flattens on being heated. That does not happen and couldn't because the outer perimeter isn't getting very much heat since it's 1" past the edge of the heating element and the pan doesn't distribute heat. If anything, heating the middle and not the edge would just further expand the middle raising it above the edge more. I will update this review to report if setting the pan on copper helps to flatten it more. I'm thinking it might because it would then be the perimeter of the pan that is in contact with the copper so it might get hotter on the perimeter, relaxing the fold there, and maybe flattening the pan.

I had high hopes for this product especially being an owner of several Lodge cast iron products. Received the carbon steel skillet tonight and attempted the egg test. The pan appeared to be seasoned well per factory seasoning process like the other cast iron items I've received (no chips or dings). I added a generous amount of olive oil and let it heat a while on medium (gas burner). Cracked the egg and dropped it in and it stuck to the pan almost immediately. I've uploaded some photos of the egg's journey... # Pros - Lighter than cast iron - Rugged, and will be used on a campfire and grill - Should last a lifetime - Long handle # Cons - Nothing like the cast iron which passes the egg tests on first use - Price, more expensive than the cast iron but performed the worst on initial cook I will be scrubbing down the pan and re-seasoning it myself since other reviews mentioned the same problem I faced. The cast iron items get better with use so I'm hoping the same thing. First impression cooking with is pan was horrible. Hopefully I can update this review and increase the stars since I'm a huge fan of Lodge. # Update 2017-03-22 I've had to bump it up from 3 to 4 stars. Second time using the pan, the egg did not stick! I had scrubbed it down with a chainmail scrubber and re-seasoned the pan on the stove top and not the oven. I added a light coat of vegetable oil to the entire pan after washing it. Then placed it on the stove top with high heat setting until it started smoking. I reduced the heat to medium and allowed it to cook in some more. I wiped down the pan after it cooled down. Then I heated it up again, added a little olive oil and cooked an egg that didn't stick. I've uploaded more photos of the 2nd time cooking an egg with this pan. I'm a very happy customer and will update this review as I use this pan more. # Update 2017-03-26 I've had to bump it up from 4 to 5 stars. This carbon steel pan has become my favorite frying pan in the kitchen! My first impression cooking with this item was poor due to the factory seasoning. After using it several times and washing it properly, it's non-stick and works amazing. It's now my go-to egg pan. The factory seasoning seems to only help with actual continued seasoning. I'm pretty sure the factory seasoning is there just to keep it from rusting and it provides the new black finish look without the toxic metals/chemicals and paint that most non-stick frying pans come with. I haven't ran into issues that other people have reported with the warping issue. I use a gas range and heat the pan up on high with the biggest burner and experienced no warping. I noticed my pan has started to build up a nice patina with only several uses. For those who are experienced with carbon steel know what a good patina does and how it helps to prevent rusting. I'm very happy with this purchase and will be ordering the 12 inch pan soon. Next and final test will be using it at the campfire!

I ordered the wrong size accidentally. Wanted another 10" for my daughter after visiting her place and she wound up with mine. Yes I took it with me as I was there working on a project for a week. Already ordered another 10" but am stuck with this 8". No returns, so I guess I will adapt and overcome. Maybe will try a small batch cornbread in the oven with it? a few links of sausage? The 10" has become my go to skillet. I have so many "great " cast iron skillets. I still use them. But Luvs me these carbon skillets. THE 10" THAT IS. I love the Lodge Carbon Steel on my gas and wood stoves, ELECTRIC SHOULD BE FINE I've had no issues with the stamp or such. Nice flat bottom. ***UPDATE*** OK My wife and I have used this skillet for more than 3 month. After receiving several notices that people have found my above review helpful, I have thought to update the review with another photo. We like this 8" skillet. Especial now that the kids are gone and we cook smaller amounts regularly. It is quality and we both love the easy maintenance of it. The only caveat is of course the handle. It is a lodge. Most all of lodge product are considered "Camp" cooking products. And this skillet would fit in nicely at a fire side camp with a small limb tied to the long handle, or over a fire grill or stones etc etc. It is great for such and just fine for the kitchen if you don't mind such a heavy duty utilitarian type product. I would defiantly acquire the 10" first. They both get used regularly in our (Cabin style kitchen). I have updated the 4 star to 5 star. This is not a back packing skillet. Canoe, horse, truck etc. It is lighter than cast iron, but more for a base camp type thing. To be economical with words, Get the 10" first. I don't think it can be beat for the price. If you have larger crowds regular, augment it with a 12 inch. If its just you or two, add an 8". They will both get used regularly. I wouldn't hesitate to us these in a marine environment on a boat, as I might have concerns with my cast iron. If I could only have 2 skillets???, well, lets not go there. So, to sum it up, for some reason, We find ourselves, using the cast iron less and both of these carbon steel more. I think its the maintenance issue overall. The finish is great. Not a teflon, but with practice, eggs will slip right off with minimal lube and proper heat. Hope this edit helps. See review of 10 inch for a wee bit more

All on all, not a bad pan and it will work for you as a way to get into carbon steel cooking but it did take about 8-10 seasonings with avacado oil to get a workably "smooth" surface. And that's the thing here; that surface is like it was modeled off the surface of the moon. I'd really like to hear from lodge as to why on God's green Earth they decided to go with such a rough material. But after SEVERAL seasonings, it did well with proper pre-heating and a bit of oil before cooking. You know, the basics. I recently stripped it down and sanded off the more overt roughness (there is still a lot of pitting but they'll fill in with seasonings) and so far that has been a great improvement but I shouldn't have to do that work It is also fairly thin so while it is light, it does get a bit soft when heated up enough to try and stove-top season so be a mindful of that. And because it is so thin, HEAT IT SLOWLY to ensure it doesn't warp!

I have in recent years become more and more obsessed with carbon (black) steel pans. I wanted to get away from Teflon and other synthetic non-stick surfaces, with their questionable health effects, but cast iron just makes for a terminally heavy pan, especially in the larger sizes. Carbon steel seemed like the answer, but I have run into some trouble getting them to be truly non-stick. The secret to a truly non-stick carbon steel pan is two part: (a) start with a pan made by the right manufacturer, and (b) prepare to invest some time in the seasoning process. Pans made by some manufacturers just never seem to become non-stick, no matter how long you work on curing them; and there is no carbon-steel pan on earth that is non-stick right out of the box. These Lodge pans - I now have two - are relatively inexpensive (considering how much you can spend on fancy French versions), solid and well-made. Really folks, they are just as good as - if not better than - the fancy French ones you find at Williams-Sonoma. They come "pre-seasoned", but they aren't even close to fully-non-stick straight from the box. But with a little patience and care, you can get them to be perfect. Read on: (1) Preheat your oven to 200 degrees. Wash the pan thoroughly with dish-soap and a brush. And this should be the LAST TIME soap ever touches the pan. (2) Dry the pan thoroughly with a paper or cloth towel, then let sit in the oven for 15-20 minutes. (3) Using an old oven mitt (careful: it's gonna get a little oily) remove the heated pan from the oven to a heat- and oil-proof surface. Then turn the oven heat up to 500 degrees. Yes, you read that right, as HOT as that oven will go. (4) Working quickly while the pan is still hot, squirt about three-quarters of a tablespoon of oil into the pan (the far-and-away best is Flaxseed oil, canola is semi-OK but flaxseed is noticeably better; DO NOT use olive oil), and, using a clean paper towel, rub the oil all over the inside of the pan, then the outside and bottom, and finally the handle. Cover every square millimeter of the pan! Let sit on a rack or another oil-proof surface for 5 minutes. If at any time you see any fibers from the paper towel coming off onto the pan, STOP, get a new paper towel and wipe the fibers off completely! (5) Then - and this is REALLY important! - get another clean paper towel and WIPE OFF ALL THE EXCESS OIL. You want just the thinnest possible coat of it left in the pan. Too much oil and you will be scrubbing gooey crud off your precious pan with steel wool later and starting all over! (6) Then put the pan into the 500-degree oven for TWO FULL HOURS. Set a timer. Don't worry if the oven isn't fully at 500 degrees when you put the pan in, it will get there soon enough. There may be some light smoking after a bit, but that's normal. But if it starts smoking too much, you put too much oil on, which you absolutely should NOT do!! (7) After 2 hours, turn off the oven but DO NOT open the oven, DO NOT TOUCH THE PAN. Let it sit ANOTHER two hours as the oven slowly cools. (8) After two hours cooling, the pan will still be warm, use that oven mitt. You will notice a very thin black layer on the steel now, baked onto the steel. This is the base layer of your "cure" or seasoning. Immediately wipe on a new layer of oil, this time canola, NOT flax (doesn't really taste good!). Again, you DO NOT want too thick a layer of new oil: just enough to add a solid sheen to the surface of the pan. (9) The first time you use the pan, add a liberal layer of cooking oil in the bottom of the pan first. The pan may not pass the "fried egg test" the first time; if it doesn't, scrape off any cooked-on bits left afterwards with a soft (plastic) spatula, and oil the pan again before you put it way. It may take 2 or 3, or 4 or maybe more tries before the pan becomes fully non-stick, but HAVE PATIENCE. It will get there eventually. And once you have your pan in that perfect non-stick zone: (a) NEVER use any kind of soap or you many have to do the whole process over again, and (b) ALWAYS wipe a thin layer of oil onto the pan (both sides!) before you put it away. With proper care, the pan will never rust and last longer than you will..!

I am thoroughly impressed with its performance, versatility, and exceptional cooking results. As an avid home cook, this pre-seasoned skillet has quickly become one of my go-to cookware options, and I'm excited to share my experience with this kitchen essential. First and foremost, the 12-inch size of the skillet is perfect for a wide range of cooking tasks. From searing and sautéing to frying and baking, this skillet's ample surface area provides enough room to prepare meals for both small and large gatherings. Whether I'm cooking a hearty breakfast or whipping up a weeknight dinner, the Lodge CRS12 delivers consistent and even heat distribution for superior cooking results. The pre-seasoned feature of this carbon steel skillet is a real game-changer. It arrives ready to use, and the pre-seasoning process enhances its non-stick properties while imparting a natural and rich flavor to the dishes. The more I cook with it, the better it performs, building up its seasoning over time to create a non-stick surface that rivals traditional non-stick pans. The versatility of the Lodge CRS12 is remarkable. It transitions seamlessly from stovetop to oven, allowing me to start a dish on the burner and finish it off in the oven without needing to switch cookware. The skillet's high sides and sturdy handle make it easy to handle and maneuver, even when transferring it to and from the oven. The carbon steel construction is robust and durable, capable of withstanding high temperatures and consistent use. While it might require a bit of maintenance to prevent rusting (such as drying it thoroughly after washing), the effort is well worth the quality of cooking it provides. The skillet's ability to develop a beautiful patina over time adds to its charm and character. From searing steaks to creating mouthwatering stir-fries, the Lodge CRS12 consistently delivers exceptional cooking performance. The skillet's ability to achieve a perfect sear on meats and a delightful caramelization on vegetables is truly impressive. It's become my go-to pan for achieving restaurant-quality results in my own kitchen. One consideration to keep in mind is that, like cast iron, the Lodge CRS12 can be heavy, especially when fully loaded with food. While the weight is a testament to its durability, it's something to be mindful of, particularly if you have wrist or hand sensitivity. In conclusion, the Lodge CRS12 Carbon Steel Skillet is a true kitchen workhorse that combines the best of both cast iron and non-stick cookware. Its pre-seasoned surface, exceptional heat retention, and versatility make it an essential tool for any home cook's culinary adventures. Whether you're a beginner in the kitchen or a seasoned chef, this skillet will quickly become a treasured and reliable companion in your culinary journey. Elevate your cooking game and experience the joy of exceptional meals with the Lodge CRS12 Carbon Steel Skillet – a timeless addition to your cookware collection.

Almost the first think I cooked was salmon fillets. With no effort, they cooked great. The factory seasoning is good. I have never used a cast iron skillet, mostly I use a stainless steel Fissler frying pan, which is pretty easy to clean, bough the Lodge to replace a non-stick thing we used mostly for pancakes. But this is fantastic, it basically lives on the range now, I use it for almost everything. Fried and scrambled eggs pass with flying colours. I bought carbon steel because reviews said it was more responsive to heat changes, and that it was lighter (than cast iron). If this is lighter, glad I didn't get cast iron! Glad we got the 12", the larger size has been good too. As to seasoning for beginners, it's actually as easy as it sounds. I am a rather draconian about cleaning it, I don't leave it wet, so I guess it is getting mollycoddled, which as is the nature of things may not last. Water and a normal dishwashing brush cleans it easily, as promised. I can't say if Lodge is a better maker than others, since I'm new to this. The surface is not smooth, it is a "matte" which may be Lodge added value. Certainly, it's 90% as good as new non-stick, and unlike non-stick, this is supposed to get better.

تم تجربة مقلاة الكاربون ستيل . وكانت تجربة مميزة جدًا. من المهم العناية بها اثناء التنظيف ، ومسحها بالزيت بشكل مستمر. مع تكرار الاستخدام ستصبح أكثروأكثر غير قابلة للالتصاق.

3年使ってるけどびくともしない その辺で売ってる鉄のフライパンはリセットする時にカンカンに焼くとフライパンの底が変形して平らじゃなくなってしまうけど、コレは汚れてきてリセットしても全く歪まない コスパで考えたら最強だと思う 3年で2000円程度高くなってるから欲しい人は早く買った方がいい

Pannans vikt är bra, liksom behandlingen den har genomgått, den är idealisk om du vet hur den ska användas och underhållas. Jag skulle köpa den igen utan att tveka.

It's a very good and sturdy carbon steel pan, it uses different ways,it comes with 100 yesrs life long waranty, it's safe and natural, no taflon coating or artificial harmful colouring. Easy to use, easy to clean, value for money. I am professional chef I suggest it is best choice for your home kitchen.