Review on 🍳 Lodge Manufacturing 12-Inch Carbon Steel Skillet - Black/Orange: Premium Cookware for Effortless Cooking by Vivek Allen

I cook a lot and am an experienced cast iron user both for stovetop and baking. I wanted a smaller and lighter pan for everyday use, so I ordered a carbon steel 10 inch pan. After a few tries it's TERRIBLE. I followed Lodge's instructions exactly the first time I used it, everything was sticky and difficult to clean. with refined canola oil, like I do with several cast iron skillets - everything still sticks to the carbon steel skillet, although their finish is very similar to one of my new Lodge cast iron skillets, which works really well. This skillet is useless to me. I hope you have better results and if you find out how this pan works well please post your technique. UPDATE 9/22/2020: A. I felt like I should try again, so after 3 rounds of seasoning with a very thin coating of refined canola oil, I roasted some bacon in the oven at 475° - IT STUCK EVERYWHERE LIKE MAD THE EAST. B. I received a response from the "Customer Service Attorney" asking me to reply to "our Revain Quiverr store in the Ask a Question section". I can't find such a link, so the answer is not only useless, but appears to be a perfunctory expression of interest intended to soften the impact of my criticism. All in all, I'm even more disappointed.