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Lodge 12 Inch Carbon Steel Skillet - PFAS-Free Pre-Seasoned Carbon Steel Frying Pan for High-Heat Searing - Long Handle Design for Omelets, Grilling, and Campfire Cooking, Black - Made in the USA

Lodge 12 Inch Carbon Steel Skillet - PFAS-Free Pre-Seasoned Carbon Steel Frying Pan for High-Heat Searing - Long Handle Design for Omelets, Grilling, and Campfire Cooking, Black - Made in the USA

$38.75 USD
$38.75 USD $38.75 USD
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From the manufacturer

Lodge Carbon Steel Skillet
Lodge Carbon Steel Skillet

Carbon Steel Heats and Cooks Evenly

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Use & Care:

Wash seasoned carbon steel by hand with mild soap or none at all. Dry promptly and thoroughly with a lint-free cloth or paper towel. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm. Hang or store cookware in a dry place. That’s it! You’ve just preserved your future heirloom.

Lodge Pre-Seasoned Carbon Steel Skillet

Pre-seasoned and ready to use right out of the box

As a natural complement to cast iron, Lodge created the Seasoned Steel line with 100% carbon steel that can take the heat. Carbon Steel pans are lighter than cast iron and easier to handle. They heat up and cool down quickly. Both types of pans can be used anywhere and are easy to clean. Made in the USA and foundry-seasoned, it boasts a natural, easy-release finish.

Made with a sleek, modern design, these tough pans are cousins to our tried-and-true cast iron cookware. While both types of pans deliver unparalleled versatility and extreme durability, there are some key differences between cast iron and carbon steel.

Carbon steel pans are much lighter than Cast Iron pans

Unlike cast iron, which is made using sand molds, our carbon steel cookware is formed by spinning and stamping. This process allows them to be lighter and thinner than cast iron

Carbon steel pans heat up and cool down faster

While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly. This feature is desirable when cooking delicate foods such as flash frying, sautéing, etc.

Cast Iron pans have better heat retention

Cast iron cookware is slow to heat up, but retains heat longer than carbon steel. This makes cast iron ideal for pan-frying and roasting

Carbon steel pans have a slight texture but smoother surface compared to cast iron

The smooth surface of the carbon steel pan is ideal for sauteing vegetables, preparing fish, and so much more.

Cast Iron and Carbon steel can handle high heat

Both types of pans are tough as nails and can withstand high heat. This makes carbon steel and cast iron great for searing meats

Carbon steel and cast iron can be used anywhere

Both types of pans can be used on any kitchen stovetop, in the oven, on Induction, on the grill, and even over a camp fire.

Cast iron and carbon steel are seasoned with oil

Both types of pans are seasoned in our foundry and ready to use right out of the box. The natural seasoning gets better over time and creates an easy-release cooking surface. Some suggest using cooking oil at first or when cooking high acidic foods for a faster build up of seasoning

Carbon steel and cast iron are easy to clean

Both types of pans are cleaned the exact same way: wash in warm water, dry, and oil. It's that simple.

From the brand

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Product Description

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now lodge has added a new line of seasoned steel skillets. This handy 10-inch seasoned steel skillet is the only pre-seasoned and ready to use out of the box steel pan in the market place right now. Each skillet is pre-seasoned with natural soy bean oil. Maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It performs well in residential and professional kitchens as well as outdoors. Made of 12 gauge carbon steel. Steel is a high density metal that does not retain odors. If maintained correctly, it will last a lifetime. Thickness of the cooking surface allows the pan to heat up quickly but also retain the heat needed for even cooking. The handle angle is conducive for both stove top and oven cooking. Each handle is attached to the skillet with 3 secure rivets. As a result of the pre-seasoning process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the cookware which creates an easy release finish. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. The brown spot will turn black with use. Made in the USA. Approx. 12" diameter rim to rim/9.875" bottom.

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