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

This was a disappointment. Unlike other carbon steel pans, the cooking surface is very rough, making it almost impossible to season it to the point where it doesn't stick. Also, the factory seasoning is pretty bad. It's basically just a thinner version of the traditional house pan, which is fine if that's what you're after. no product for you. Use Mauviel, deBuyer or Matfer instead.

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

Cheap $20.69. I thought the price was a mistake and it turned out to be correct as it had increased in the days since purchase. I bought the 10 inch size to use primarily on a charcoal grill. When I'm cooking on the grill, I prefer to do everything to eat on it. Meat, potatoes, vegetables, everything you can. I used it on herb potatoes last night with great success. In any case, this pan has a rough as hell texture. I expected that based on other reviews. For comparison I have a blue steel…

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

The reason I gave it 3 stars instead of 5 is because of the weight. For a carbon steel pan, this is awfully heavy. It's not as heavy as my cast iron skillet (14 inches and 7 pounds) but much heavier than my carbon steel wok. Here are the stats: 14-inch carbon steel wok with handle: just over 2 pounds. 12-inch carbon steel pan with handle: just over 4 pounds. Although the carbon steel Lodge pan is smaller, it is TWICE the weight of my carbon steel wok. I'm deducting 2 stars because weight was an

I had high hopes for this product, especially as the owner of several Lodge cast iron products. Received a carbon steel pan tonight and tried an egg test. The pan turned out to be well seasoned as per the factory seasoning process, as were other cast iron items I've received (no chips or dents). I added a large amount of olive oil and let it heat up a bit over medium heat (gas burner). I cracked the egg and dropped it, it stuck to the pan almost immediately. I uploaded some photos from the egg…

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…