---
product_id: 6852702
title: "Pre-Seasoned Carbon Steel Skillet, Long Handle, 8 Inches | Lightweight High Heat Frying Pan with Long Handle for Quick Temperature Response, Ideal for Searing & Sautéing"
brand: "lodge"
price: "100690CFA"
currency: XOF
in_stock: true
reviews_count: 13
category: "Lodge"
url: https://www.desertcart.sn/products/6852702-pre-seasoned-carbon-steel-skillet-long-handle-8-inches-lightweight
store_origin: SN
region: Senegal
---

# Rapid heat response PFAS-free, eco-friendly Lightweight 2.1 lbs Pre-Seasoned Carbon Steel Skillet, Long Handle, 8 Inches | Lightweight High Heat Frying Pan with Long Handle for Quick Temperature Response, Ideal for Searing & Sautéing

**Brand:** lodge
**Price:** 100690CFA
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the skillet that heats fast and lasts forever!

## Quick Answers

- **What is this?** Pre-Seasoned Carbon Steel Skillet, Long Handle, 8 Inches | Lightweight High Heat Frying Pan with Long Handle for Quick Temperature Response, Ideal for Searing & Sautéing by lodge
- **How much does it cost?** 100690CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/6852702-pre-seasoned-carbon-steel-skillet-long-handle-8-inches-lightweight)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile & Durable:** Oven, stovetop, grill, and campfire compatible—your all-in-one cooking companion.
- • **Lightweight Handling:** At just 2.1 pounds, enjoy effortless maneuvering without sacrificing durability.
- • **Chemical-Free Cooking:** Pre-seasoned with 100% vegetable oil, free from PFOA and PTFE for safe, toxin-free meals.
- • **Fast & Responsive Heat:** Carbon steel construction heats up quickly for perfect sears and sautés every time.
- • **Lifetime Heirloom Quality:** Made in the USA with a lifetime limited warranty, designed to improve with every use.

## Overview

The Lodge Pre-Seasoned Carbon Steel Skillet (8-inch) offers rapid heat responsiveness and lightweight handling at just 2.1 pounds. Crafted from durable carbon steel and pre-seasoned with vegetable oil, it provides a naturally nonstick, chemical-free cooking surface free from PFOA and PTFE. Compatible with all stovetops, ovens, grills, and campfires, this versatile skillet is made in the USA and backed by a lifetime limited warranty, making it a sustainable, heirloom-quality essential for professional and home chefs alike.

## Description

Bring lightweight handling and dependable high-heat cooking performance to everyday recipes with the Lodge Seasoned Carbon Steel Skillet. Built with durable carbon-steel construction, this versatile cookware piece delivers performance for searing, sautéing, roasting, and favorite kitchen traditions. Carbon steel offers a quick temperature response and dependable performance, while providing lighter handling than traditional cast iron cookware. From quick weeknight meals and breakfast favorites to high-heat cooking applications, this skillet fits naturally into a variety of cooking styles and recipes. Seasoned in our Foundry with 100% vegetable oil and ready to use, this carbon steel skillet develops a naturally nonstick surface that improves with every use. The seasoned cooking surface continues to improve with care, while creating cookware designed for dependable use and memorable meals shared around the table. Whether preparing family favorites, trying new recipes, or creating everyday meals, this carbon steel skillet is designed to become part of lasting kitchen routines and cooking memories. From home kitchens to campsites and outdoor cookouts, it delivers dependable performance wherever meals are shared. Lodge cookware is crafted to be a modern heirloom that will last generations. Lodge knows cooking and the joy it can bring. We're proud to be a family-owned company that still makes quality cookware in sustainable foundries that put innovation to work. Since 1896, we've survived and thrived by listening to our customers, caring for our employees, and taking pride in what we do. We're constantly improving our operations and impact to better serve our community, our planet, and the customers who love us.

Review: Love the pan! - I've been using it for a week or so- I looked at reviews and complaints, and was careful to season it. I wiped it with oil and heated it til the smoking pretty much stopped and let cool, 3-4 times. I use a little oil when cooking anything but I did that with nonstick pans already so nothing different. I was skeptical but whaddya know, the eggs didn't stick! Potatoes didn't stick either-the biggest difference I see from past pans- I've used nonstock, ceramic, cast iron and stainless steel- is that the pan heats up quickly, I don't need to use as much heat to get it hot either. It cooks faster, sears better, and cleans up like cast iron. It's not as heavy as the cast iron but heavier than steel. People who show pix of a lot of ugly gunk in it didn't season it or use it correctly. One note, I was annoyed there were chips on the edge when I got it and decided to ignore them. But as I used the pan, the seasoning covered up the chips again and they're gone! Bottom line is, if you aren't the type to take care of pans or take time to season it now and then, go with non stick easy peasy. If you don't want to cook with chemical coatings, but want a nonstick surface your stainless can't give you without the weight of cast iron, this is your pan! I paid a lot more for my Made In pan that lasted a few years, thus will last a lifetime- and get the silicone handle cover, you definitely need it.
Review: A truly non-stick pan - if you take the seasoning process to the next level - 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..!

## Features

- Lightweight Carbon Steel: The Lodge Seasoned Carbon Steel Skillet delivers lighter handling designed to support a variety of recipes and cooking styles
- Fast Heating Performance: The carbon steel construction responds quickly to temperature changes while supporting searing, sautéing, and everyday meal preparation
- Comfortable Long Handle: This carbon steel skillet features a long handle designed for a comfortable grip and easier maneuvering while preparing favorite recipes
- Traditionally Crafted Non-Toxic Finish: Made with only carbon steel and vegetable oil, this PFAS-free cookware makes dependable, chemical-free cooking easy
- About Lodge Cast Iron: Made in the USA, Lodge seasoned cookware is versatile and as easy to clean as it is to cook with; taste a difference in your cooking with carbon steel

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B005U93S4G |
| Additional Features | Made without PFOA or PTFE |
| Best Sellers Rank | #5,824 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #45 in Skillets |
| Brand | Lodge |
| Brand Name | Lodge |
| Capacity | 8 cubic inches |
| Coating Description | Carbon Steel |
| Color | Black |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.3 out of 5 stars 7,801 Reviews |
| Global Trade Identification Number | 00075536551081, 30075536551082 |
| Handle Material | Plastic |
| Included Components | CRS8PLT |
| Item Type Name | Skillet |
| Item Weight | 2.1 pounds |
| Manufacturer | Lodge Manufacturing Company |
| Manufacturer Part Number | CRS8PLT |
| Manufacturer Warranty Description | Lifetime limited manufacturer's warranty |
| Material | Steel |
| Material Type | Steel |
| Maximum Temperature | 500 °F |
| Metal Type | Carbon Steel |
| Model Name | CRS8 |
| Model Number | Skillet |
| Number of Items | 1 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Recommended Uses For Product | Cooking |
| Shape | Round |
| Special Feature | Made without PFOA or PTFE |
| Specific Uses For Product | cooking diverse dishes, stovetop cooking, oven cooking, grill cooking, campfire cooking, frying eggs, making pan sauces |
| UPC | 075536551081 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Lodge
- **Capacity:** 8 cubic inches
- **Color:** Black
- **Material:** Steel
- **Special Feature:** Made without PFOA or PTFE

## Images

![Pre-Seasoned Carbon Steel Skillet, Long Handle, 8 Inches | Lightweight High Heat Frying Pan with Long Handle for Quick Temperature Response, Ideal for Searing & Sautéing - Image 1](https://m.media-amazon.com/images/I/6112sZVCM3L.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: How wide are the pans across the flat part inside of the pan were you cook? Not the width across the top. 8",10" & 12" pan measurements if possible.**
A: 9.25 inches on a 12" pan.

**Q: Looking for a dedicated non-teflon egg pan. Should I go with this or cast iron?**
A: I have the 12" version of this pan and use it for 4 eggs over easy at least five days a week.  However,  there is a learning curve with this pan and you will need to spend some time properly seasoning it and maintaining that seasoning it.  When I first started using it I cursed it every morning but forced myself to adjust to it as I was coming from a nice Teflon pan.  That said, for the value cast iron will also be terrific and honestly is a little more forgiving ( just remember to keep the heat on both pans a lot lower than you are properly used to and let them preheat: I go about 2 min. On medium and then reduce to just a hair under medium low on my gas range for another 2 minutes before adding butter and then frying the eggs).  The 12 inch version is a must if if you are cooking for more than one.  I also use it for scrambled eggs and omelets for which it now does a good job after having been seasoned well beyond what comes from the factory.

**Q: why is this black vs DeBuyer's which is silver? both say carbon steel. thanks!**
A: As a response to Jim who also answered this question:

No, Lodge does NOT use Flaxseed oil. It says right there in the item description that they use soybean oil which is a decent choice of oil overall, but a much better choice than Flaxseed oil. I personally prefer refined 100% Avocado oil from Chosen Foods. It's mono/poly-unsaturated fat makeup makes for an oil that polymerizes wonderfully with the carbon steel. Grapeseed oil is BETTER than avocado oil in this respect, HOWEVER, refined 100% avocado oil has the highest smoke point of any cooking oil on the market at 520°F which means I can really get the most out of these pans which can handle incredibly high heats and do things like use them in a 500°F oven or directly under the broiler without the seasoning smoking and imparting a bad flavor in the food.

**Q: What are the true dimensions of the griddle? I see two sets of dimensions: 18 x10 and 21.2 x 10.2.**
A: 18 x 10 are the cooking surface dimensions. 21.2 x 10.2 are the exterior dimensions which include the handles.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Love the pan!
*by R***0 on December 20, 2024*

I've been using it for a week or so- I looked at reviews and complaints, and was careful to season it. I wiped it with oil and heated it til the smoking pretty much stopped and let cool, 3-4 times. I use a little oil when cooking anything but I did that with nonstick pans already so nothing different. I was skeptical but whaddya know, the eggs didn't stick! Potatoes didn't stick either-the biggest difference I see from past pans- I've used nonstock, ceramic, cast iron and stainless steel- is that the pan heats up quickly, I don't need to use as much heat to get it hot either. It cooks faster, sears better, and cleans up like cast iron. It's not as heavy as the cast iron but heavier than steel. People who show pix of a lot of ugly gunk in it didn't season it or use it correctly. One note, I was annoyed there were chips on the edge when I got it and decided to ignore them. But as I used the pan, the seasoning covered up the chips again and they're gone! Bottom line is, if you aren't the type to take care of pans or take time to season it now and then, go with non stick easy peasy. If you don't want to cook with chemical coatings, but want a nonstick surface your stainless can't give you without the weight of cast iron, this is your pan! I paid a lot more for my Made In pan that lasted a few years, thus will last a lifetime- and get the silicone handle cover, you definitely need it.

### ⭐⭐⭐⭐⭐ A truly non-stick pan - if you take the seasoning process to the next level
*by M***A on November 27, 2017*

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..!

### ⭐⭐⭐⭐ Better than Cast Iron
*by J***E on February 13, 2018*

This is a decent pan. I LOVE black/blue steel pans and griddles. Best natural nonstick cookware you can get. Even if your housemate(s) or significant other messes it up, you can bring it right back to mint with a little effort (very little effort, but a few hours of time). That being said, there are better pans out there if you're willing to pay a bit more. To clarify, here are my quibbles with this pan. First, the surface is textured and rough. Not as bad as a lot of new cast iron pans out there. But I also have a Matfer Bourgeat 12 5/8" fry pan and I have a black/blue steel griddle. So I know how smooth the surface can and should be. The plus of a smooth surface is that after a short seasoning, eggs float on the pan as if on air. It took MUCH longer to get the surface of this Lodge pan to perform similarly. On the other hand, I've read that the seasoning on a smooth surface is more easily damaged. Not sure if that's the case. But given how easy it is to reseason a smooth surface, this has not been an issue for me. I have had to preseason the surface of this lodge pan after our au pair messed it up ... twice. The Lodge is much more of a pain to reseason given the time/number of seasoning sessions needed. Second, I really dislike rivets inside the cooking area of a pan. They are a pain to clean. These are a bit easier, given that they season like all other parts of the pan. But residue still builds up and is difficult to get out. There are other steel fry pans, like Matfer Bourgeat, where the handles are welded to the main body for a riverless design. I MUCH prefer this. In sum, if you're on a tight budget or if every once of decreased weight is important, look no further. But if you can spend $15 to $30 more (depending on size), then go with something like Matfer Bourgeat with a smooth surface and no rivets. It will still be significantly lighter than cast iron, though the Matfer Bourgeat are a bit thicker, and thus heavier, than the Lodge carbon steel pans.

## Frequently Bought Together

- Lodge Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 8 Inch
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Carbon Steel Pan Products - Reusable Heat Protection Up to 500° - Orange

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-08-12*