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

I have more pans, pots and pans than anyone I know. I am always looking for the right cooking vessel. I love my cast iron skillets but to be honest the older I get the heavier they seem. So I thought I'd give carbon steel a shot. As a culinary snob, I had my doubts because these pans are way cheaper than other types. Well, the bottom line is this: This is my goto pan. I use it and use it and use it. It heats up faster than cast iron and is noticeably lighter. He's great at frying and also loves bacon and eggs. The darker it gets, the better it works. And unlike cast iron, you can use soap and water without feeling like you're breaking the law. Like cast iron, carbon steel requires some care to avoid rusting, but it will reward your little effort with good drying and seasoning. when you use it next time. Note that carbon steel is reactive. I'm glad I took the risk of using carbon steel.