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

This skillet takes a little more effort than french cookware, but at half the price it's worth it. This pan doesn't look like it belongs in the same class as my three riveted french pans. And honestly, if you try to use coarse factory spice, it's going to be months before it's ever equal, if ever. But since my expensive French skillets had to be waxed and re-baked by me, I don't think it's fair to blame Lodge for having to burn off the factory finish and then have to re-bake them by me. That's six out of a dozen and a half of the others. However, the Lodge's factory metal finish isn't as smooth as my French pans (it's a feature to allow the spice's factory misting process to work), which means I *REALLY* did a bit of sandpaper and steel wool work to smooth out the rough surface to smooth... after burning the factory seasoning in a self-cleaning oven. Once I got to metal smoothing, the process was almost identical to my pans. In the US, artificial convenience is a major selling point, after all, most Americans refer to a bag of stuff that falls out the window as eating like you would. French steel pan or cast iron pan. There are many videos on YouTube. Choose your favorite and head into town. If you like the results, good enough. Once properly seasoned, this pan is absolutely on par with my European steel cookware. The eggs will pop out immediately. Pancakes are amazing. The onion caramelizes wonderfully. And don't forget, it's half the price. The handle on this 10 inch pan is angled at about 15 degrees, about the same angle as the Matfer Bourgeat pan, which is a huge improvement over the Lodge CRS12 horizontal handle that I purchased. a few years ago. I think this pen is great. It does not heat up while preparing breakfast, but you understand that it heats up in the oven. The metal of the pan is 12-gauge steel, so it's about the thickness of a 9.5-inch de Buyer Mineral B omelette pan. And, like de Buyer's Mineral B line, the handle is riveted to the pan rather than riveted spot welded like Matter. So I assume this pan will outlive my grandchildren just as well as cast iron. But without the weight of cast iron.———Five month update: This has become my favorite breakfast pan. Eggs slide easily over it. Now it's as smooth as my expensive French skillets. Slightly smaller and slightly flatter bottom than my similar De Buyer Mineral B pan, so morning omelettes are easier than with De Buyer. It fits in the oven for frittatas. Cleans and seasons just like cast iron or French steel, no difference (ca 'mon, iron molecules are iron molecules everywhere) and it's noticeably lighter than cast iron - hence it heats up and cools faster than cast iron. Note that it doesn't heat up and cool down like a copper pan because it's not copper, it's a whole different beast. But the heat retention and distribution is exactly the same as my French steel pans. It also makes a great grilled cheese sandwich. Overall, this pan is worth the penny I paid and the effort I put in to season it properly. Try to take it from me and I'll hit you. If you want an iron cooktop and not the weight of cast iron then this is the ticket.