Carbon Steel Skillet with Handle Holder, 12 Inches | Lightweight Carbon Steel Skillet for High-Heat Cooking, Quick Temperature Response, Ideal for Stovetop & Oven Use

Of all my frying pans, this one is my favorite because it performs better than any other type on a gas range. It comes “pre-seasoned” but the coating is rough so I sanded it off before using the pan. This allows the real seasoning to happen without the coating material added by the manufacturer which dramatically improves the nonstick nature of the product. (I always remove any Lodge pre-seasoning from any of their products using fine metal sandpaper.) When cooking, this frying pan heats up quickly but benefits from a thorough pre-heating which makes the results more predictable. It looks ugly compared to the shiny stainless steel pans but it performs better and is nonstick and easy to clean by wiping it down and burning off any excess residue using high heat. Once cleaned, a light coat of oil helps prevent rust. After decades of using cast iron and stainless steel frying pans, I only use this carbon steel pan now. The handle is removable and the pan can be used in an oven or on the stovetop.

So far, after 3 months of use, this is an excellent pan. All the benefits of cast iron without the weight. And it also heats and cools quicker. Does a surprisingly good job with cooking eggs, which are one of the stickier foods to fry. Sauteing vegetables, grilled cheese, burgers all come out great. And from what I've researched, this pan will last infinitely longer than the top of the line ceramic nonstick pans I brought previously that lasted only 8 months.

I've been using this pan for about 4 years. Overall, I'm impressed with the simplicity of it. It's way lighter than CI (obv), non-stick, easy to clean and durable. There are some hot spots, and the rubber handle is useless in my book. I just use an Ove Glove. Is it perfect, no. But it's fixture on my stove top ready and waiting.

I love these lodge pans. Keeping the seasoning fresh is difficult sometimes. I don’t always have the time and my wife does not know how to season them. They with great searing meat. When the seasoning is done well and the pan is hot, eggs and other things don’t stick, but often after cooking meat I have to wash with h hot water and it strips away the seasoning. I season with refined avocado oil which is the highest smoke point oil available. Don’t douse or quench the pan when it is hot, and you won’t have any warping issues. The best way to season is in the oven, but it is often hot here so i don’t often use the oven and heat up the house, so I just use the stove. Definitely best with the urethane handle grip.

Better than the more expensive ones and made in the USA. People complain about the rough surface but that resolves quickly buy just cooking with it. Photos show the roughy handle with original texture and the the pan with smooth texture after just 4 times cooking in it. It will only get smoother with more use just like lodge cast iron. People complain also of the weight. It is 1/2 the weight of Lodge cast iron. Also if you look at other carbon steel pans they have a lot of complaints about warping. Lodge may weigh a little more but they don’t warp! They are also guaranteed not to warp or they will replace the item. So for 1/2 the price and a much better warranty I will always buy Lodge. On top of this it heats faster and cools faster than cast iron. I use it on an induction cooktop and I roast things in the oven all the time. It has been flawless. So bottom line it’s versatile, well made, has a great warranty and a bargain! ,

Wonderful pan for cooking steaks and pork chops on high heat. Heats quicker than cast iron, lighter, and seems just as durable. General treat it as a cast iron skillet but longer handle. Plan on additional seasoning cycles; best done on a grill at medium low heat (350-400°F) for an hour per thin coating of oil. 3 total cycles. Also works great for hash browns but note it picks up heat from gas quicker than aluminum pans.

The worst piece of cookware ever to be manufactured in the USA! Seriously Lodge, this pan and the finish are the lowest of standards for any carbon steel pan on its class. The weight is extremely heavy and unbalanced. The rough surface is not desirable and the pre seasoning was poorly applied leaving several streaks and blobs on the surface of the pan. I ordered this pan purely because it was made in the USA and after reading several online reviews from ATK, Food and Wine, Serious Eats and Foodnetwork this pan got the poorest of reviews, one review stated they pulled the pan long before the reviews were done because it was such a poor product. I was unable to cancel the order but returned the pan the same day it was delivered. After seeing the overall quality of this piece, I will question buying Lodge products in the future. I hate to say this, but the M&S carbon steel pan I ended up buying made in China is a far more desirable product, the quality is impeccable in comparison to the Lodge.

If you are considering a carbon steel pan this option from Lodge is an attractive, budget-friendly option. There are two versions of this skillet, one with the removable silicone handle grip, one without. Recommend grabbing the one with the grip as these handles do get hot, just like cooking with cast iron. The pan is also heavier than you think, if you’ve not used similar carbon steel before. So the silicone grip, which is of good quality provides some comfort as well. Overall the Lodge pan is fine, I use it in cooking situations when the sustained heat would be ill-advised for a nonstick skillet: searing, shallow frying, etc. but I still want a relatively non-stick surface, If I was buying again, I would look for a similar option with a polished, rather than textured surface. This doesn’t necessarily impact how non-stick the pan surface gets — that’s up to your seasoning of the pan. But I find the rough surface makes it more of a challenge than I want it to be to wipe out the pan after cooking. This leads to having to clean the pan after i’ve cleaned it almost every time as lint, and some food, always find a way to stick around. I don’t experience these same minor but consistent frustrations with my glassy smooth carbon steel wok. I don’t regret my purchase but I find I use this pan far less than I expected. If you think of this purchase as simply a lighter weight option that provides a similar cooking experience to cast iron you’ll probably be pleased.

Una vez curada. No se le pega nada. Hay tutoriales en Youtube.

Tiene una cubierta de silicón que te protege de quemarte con el asa. Solo se debe tener cuidado los primeros días de hacerle BIEN el curado, no se le pega nada. Obviamente está un poco más pesada que un sartén de aluminio, pero a mi esposa le encantó que por su peso ya no tiene sostener el sartén todo el tiempo, simplemente lo deja sobre la cocina y el sartén se queda fijo sin moverse solo. Lo compramos para freír huevos y saltear, pero ahora a mi esposa le gustó tanto que hasta quiere cocinar el agua en ese sartén :-) Lo recomendamos mucho.

It is heavy. It is cast iron. But it works. I just need to get used to it.

Such a game changer! It takes a bit to get used to it, you need to cure it as per instructions, but it's not that difficult. After each use after it cools down, clean it with water, oil it, heat it, and let it cool. We have been using it now for almost three months once or twice a week, and it is only getting better. We can now make effortless omelette and pancakes, nothing sticks! I will never use teflon again.

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