Lodge Carbon Steel Skillet with Handle Holder, 12 Inches

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.

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.

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.

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.

Half as heavy as my 10" Lodge cast iron pan. Heats very quickly. After a few meals the pan seasons to your methods and releases food nicely. Seems easier to clean than cast, and not as time consuming. (I'm very fussy when I clean cast iron and this pan). I like it, and may try the 8" pan, soon. These are a whole lot less expensive than coated, or ceramic pans, and not as fussy when it comes to mistaken high heat levels...same as cast. The orange heat resistant handle on this one becomes almost sealed to the steel handle, but can be removed if necessary. I recommend it if you like this type of cooking. It's like having an outdoor grill on my induction type of stove. I have no idea how well it would work on a stove with an open flame.

This is a budget friendly carbon steel pan. I don’t care for the silicone grips which I don’t use, but otherwise these pans are lighter than cast iron which is why I bought them. I haven’t had any issues with sticking.

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.

Solid pan, and cooks fine. But, oddly, it's not flat on the bottom. I have a glass top electric stove, so the stove is perfectly flat, and I have no issues with any other pan. But this one rocks slightly, and there is no way to get full contact between the bottom of the pan and the stove. So, the bottom of the pan must have a slight warp in it. It still heats up and cooks ok, so maybe not a huge issue. But this was surprising to me. I also own a Lodge cast iron pan, and that one does not have this issue. So, maybe a unique problem with the carbon steel pans?

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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