Review on 🍳 Pre-Seasoned Lodge Carbon Steel Skillet, 12-inch - Enhance Cooking Experience with High-Quality Skillet by Brandi Walker

After recently hearing about this type of food and the claims of how wonderful it is to cook with, I decided to buy this pan. I have bought Lodge products for myself in the past and loved them all and immediately bought another of their products. As I have read some reviews some specimens do not sit flush with the surface, luckily mine does and has no flaws that I could find. The pre-seasoning that went into the pan was lacking, to say the least; A textured finish is not what most people expect when buying a carbon steel pan. However, after the pan has been "properly” seasoned, the texturing is less noticeable and is not a problem. The pan itself is heavy, mind you. After washing it and trying a test scrambled egg, I gently scrubbed the surface with a sponge. After the pan was dry, I started seasoning it. Seasoning involves many steps that must be followed. First, heat the pan to about 100°F. Add 1/2 teaspoon of flaxseed oil to the pan. sticky) until a wafer-thin layer of oil remains on the surface. Heat the pan to smoking point (about 500-600F). Going darker and darker is good) Repeat this process 10-12 more times until the surface of the pan is pitch black and slippery when it comes out. A word on the wise, highly acidic foods like wine and tomato sauces. should be avoided in this pan as it will oxidize the surface. All in all, if you're willing to get to work with this pan, it's fantastic and will provide a professional level of browning and browning for all of your food.