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

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.

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..!

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.

Having only had non-stick and stainless steel pots and pans it took some time to learn the best way to cook with carbon steel and cast iron pans but I love them now. I got rid of all our non-stick cookware even though they were expensive top brands and non-PFOA. Some were scratched and I read scratched non-stick pans are unhealthy to use. It seems like the non-stick pans keep evolving to some other chemically made coating because the previous one turned out to be toxic. Now I cook only with carbon steel, cast iron and high quality stainless steel. I use stainless steel for boiling soups, pasta and acidic food like marinara sauce but carbon steel and cast iron for pretty much everything else. Using the care and cooking information from Lodge on their site has helped immensely and we keep noticing that what I cook just tastes better! I love that you can heat the carbon steel pan and seer the outsides of foods without drying out the interiors. You can scrape whatever sticks and use stainless steel utensils without worrying about damaging the pan. It took a while to develop a non-stick quality that is possible in carbon steel cooking with oil seasoning. We have a whole food plant based diet (except for the occasional eggs our pet hen gifts us) and the vegetables taste amazing! The WFPBD gurus often recommend don’t cook with oil but I personally would rather take my chances with oil than non-PFOA coatings. Also, carbon steel and cast iron is better for the environment. I don’t know how to keep my discarded non-PFOA pans that are damaged out of a land fill! I also got a cast iron cleaning kit on Amazon that has a mesh metal tool that helps scrape off anything that sticks. I had given up on a small cast iron pan I bought years ago when it rusted after I washed it and it sat in my cabinet unused. I read the directions again on how to care for it and now it is one of my favorite pans. The rust cleans up and you just season it again. I wanted to try carbon steel after reading it was lighter weight than cast iron and French chefs prefer it. The care is pretty much the same for both carbon steel and cast iron but carbon steel is lighter weight. One benefit of cast iron that carbon steel doesn’t have is that I can build up muscles just lifting it. LOL. This pan is a good size for many recipes and has become one of my go to favorites.

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.

This is a pretty good pan for $50. It comes seasoned but the seasoning scrubs off with the nylon side of a scrubby sponge so you really have to season it yourself a bunch of times by baking it in the oven with a coating of oil (I use avocado oil. It has to be baked for 1 hour in a preheated oven at 500-525, then allowed to cool inside the oven naturally). Still, I haven’t had the effect I see in YouTube videos where an egg will naturally release from the surface and slide around in the pan, but maybe in a couple more weeks I’ll see more progress (as I have only had the pan for a few days, but have cooked oil on the stove top and baked oil in the oven to season it in addition to preparing various types of foods with butter and fats). I know many people use grape seed oil to season carbon steel but I won’t use toxic seed oils for anything, ever. Don’t fool yourself into thinking this pan isn’t heavy either. It weighs about the same as my 10.5 inch cast iron skillet. And, unlike the cast iron, the handle is thin with uncomfortable edges. The handle is sturdy, and longer than a cast iron skillet handle (as seen in any photo) so it does give a bit more leverage. Also, it does not cook evenly (on an expensive gas stove top) as stated in the heading of the review section. But, I have yet to find a pan that has exactly the same temperatures around the circumference of the surface. Even my 25 year old All-Clad Steel Skillet does not have exact and perfect temperatures on the surface. All in all, I think I would be writing the same review if I had spent $100+ on another brand. So, I’ll keep at it and hope it becomes as non-stick as ceramic (which I am trying to get away from for other various reasons).

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.

The pan comes as looking like the stock photo. It appears in the photo that the pan is very rough. This is simply not the case, that is the factory seasoning that appears rough and its not as rough as it appears. I abused my pan immediately and made some stuff with tomatoes in it and then left it on the stove when I was done for about 3 days. It did rip the seasoning down pretty good in a couple of spots. The metal is not bumpy rough. Its more of a microscopic pits rough. I found this to my liking as I suspected they would fill in with seasoning and create a surface I couldn't destroy. That has proven to be exactly the case. The bottom of my pan is black like all those wok pictures you see. The sides are still mostly factory and if that bothers you then learn how to use a skillet. Warning! Incoming Rant... I keep hearing all this garbage about high btu burners and stir frying. You can easily heat ANY uncoated pan hot enough to vaporize food. At a high enough temp, any food will instantly burn to any pan, you will never, in any pan, go that high. In fact, you can flat out destroy pans on even an electric stove. You DO NOT need high btu anything to stir fry. On point, this pan will stir fry anything you want effectively even on a flat top electric range. If you can't do it, it is YOU! Forget all the "thermal inertia" nonsense from the armchair engineers as well. There are pans that applies to, this is not one of them. If you can't keep it hot, you are over crowding or spending too much time tossing stuff around to make yourself feel better. No, you can't really stir things around and up the sides like a wok. That, too, is unimportant. The importance is that you push the food around to "roll" it and get the food surfaces to contact the high heat skillet for brief periods of time. You will have to be faster than when wok'ing since all of the food is in the hot zone the entire time (or lift the pan to cool it, that's right, COOL it, because the lowly electric stove will get it too hot ; or use a slide/stir method which is not recommended on smooth top). I devoted a lot of words on this subject because it is likely to be of interest to many people looking at pans like this. Also, I don't care about your mystical "wok hei" or breath of wok. You want that do that flambe' thing where they toss in some oil(?) and cause a quick flame while tossing the food through it. Like Forrest, that's all I have to say about that. Summary: This is a great pan. The seasoning will come only passable and will become great if you know what you are doing. The surface is plenty smooth to become non-stick without all this ridiculous sanding going on. You can stir fry in this pan with proper technique, just like any other type of cooking. I will try and post a picture of my heavily abused pan. The seasoning isn't perfect, but like I said, I don't take great care of it either and put almost zero effort into getting where it is other than general required maintenance.

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.

It took some time to grow on me compared to my cast iron...but it is quickly becoming one of my favorites, if not my favorite, to use.