Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch

All of the benefits of cast iron with less than half of the weight. This makes it extremely easy to use for a multitude of purposes. The metal is thick and sturdy and the rivets holding the handle are virtually indestructible. With proper care, this pan will last for generations. The pan might arrive with some chips cracked off of the pre-seasoning but this is not an issue at all. The pan should be re-seasoned upon arrival and repeated every now and then. There is a lot of pseudo-science about seasoning. The best process to use is to rub vegetable oil into your hands and then work it over the entire pan with your hands in a very thin film (resist the urge to glop it on or else you'll end up with a sticky mess in the end). Place it in the oven face down and bake at ... MoreAll of the benefits of cast iron with less than half of the weight. This makes it extremely easy to use for a multitude of purposes. The metal is thick and sturdy and the rivets holding the handle are virtually indestructible. With proper care, this pan will last for generations. The pan might arrive with some chips cracked off of the pre-seasoning but this is not an issue at all. The pan should be re-seasoned upon arrival and repeated every now and then. There is a lot of pseudo-science about seasoning. The best process to use is to rub vegetable oil into your hands and then work it over the entire pan with your hands in a very thin film (resist the urge to glop it on or else you'll end up with a sticky mess in the end). Place it in the oven face down and bake at 350 degrees for 45 minutes. Then, raise the oven to 500 degrees for 15 minutes and let it cool entirely in the oven. It is important to use vegetable oil which has a smoke-point of 400 degrees; other oils will burn at lower temperatures. The initial 350 degree bake will release free radicals from the oil. The secondary 500 degree bake will take the oil above the temperature of polymerization and result in a very tough carbon-carbon bonded nonstick seasoning that only gets better with use and will even stand up to acids like tomatoes for short periods.

I really like these Lodge carbon steel skillets. They are superior to cast-iron in a lot of ways yet they cook just like cast-iron. They retain heat like cast iron but transfer that heat to your food more efficiently and more evenly than cast iron at half the weight. The Lodge skillets are a hefty 12 gauge steel which is twice the thickness of most the carbon steel pans out there so it doesn't burn your food like the thinner pans which transfer heat to quickly. It's twice the skillet at half to one quarter the price of many of the steel skillets out there because Lodge has always had a commitment to offer the finest cookware at the lowest possible price while other companies gouge you based on the recent surge in popularity of French carbon steel skillets. The ... MoreI really like these Lodge carbon steel skillets. They are superior to cast-iron in a lot of ways yet they cook just like cast-iron. They retain heat like cast iron but transfer that heat to your food more efficiently and more evenly than cast iron at half the weight. The Lodge skillets are a hefty 12 gauge steel which is twice the thickness of most the carbon steel pans out there so it doesn't burn your food like the thinner pans which transfer heat to quickly. It's twice the skillet at half to one quarter the price of many of the steel skillets out there because Lodge has always had a commitment to offer the finest cookware at the lowest possible price while other companies gouge you based on the recent surge in popularity of French carbon steel skillets. The skillet is a joy to cook with. It's high quality and a great design. The handle is strong enough to support heavy meats and at the perfect angle unlike many similar but more expensive products from China and this product is proudly made in America. Many carbon steel skillets are hard to season but the large skillet seasons easily just like cast-iron.

These pans are awesome. They are almost like cast irons but get hotter way faster. I think I bought 2 dozen, but I've found that I only use 2 or three a night during service. This is because I just wipe them out like a cast iron after I'm done making whatever ingredient So they aren't like other sauté pans where, if you are busy, your burnin through them. They are very well made and I would highly recommend.

Excellent Fry Pan

I have a huge collection of cast iron pans. Purchased this Carbon Steel pan after seeing a video on you tube. After using it numerous times, I can attest that it cooks as good as cast iron in all respects. The advantage I see over the cast iron is the weight of the pan. Much lighter and longer handle that does not really get hot at all. Have yet to need a hot mitt. It is becoming quickly my go to pan... Sears beautifully and after initial seasoning it is completely slick and non stick... Best omelete pan ever. Highly recommend this for all your frying needs.

Lodge = Legacy

Lodge produces extremely well made carbon steel skillets among other items. This particular skillet is no exception. It hold heat tremendously well and will last a lifetime or two if cared for. As I think about the items I'll pass along to my children, I know this will be one of the most cherished. I enjoy cooking with something so well made it brings a smile as one uses it. I won't let anyone else clean it or re-season. It is my little baby and I keep it in showroom shape. I use it for Paella but see other uses on the grill, perhaps for vegetables or finishing steaks. In short a great addition to the kitchen!

Not for City Slickers

Definitely not non-stick. The "seasoning" is simply a black layer of baked on oil that protects the iron pan from becoming a rust bucket mess. One of the skillets came with an edge that had no "seasoning" and was showing rust. The Lodge service rep told me to put some oil on it and cook something to bake the oil into the bare spot. These are the same as the old cast iron skillets just a tad lighter in weight. Good for campfires with the long handles or full sized ovens.

Nothing but

I always buy commercial cookware including non stick commercial. Often using cast iron cookware and enjoying using it. But a bit heavy. As always nonstick commercial or non commercial the coating wears off. Always worried about consuming it. Have looked at carbon steel cookware curious about giving it a try. Wow bought 10 and 12. I will never own anything but. Fantastic pans and with very little care, completely non stick. Very even cooking with them also I cant say enough good things

Should have bought cast iron instead

I had high hopes for this and a 12 inch carbon steel skillet from Lodge. But sad to say they don't cook very well at all. I seasoned them 10-12 times with light oil coats and heating prior to attempting to cook at all - as recommended online. Even then everything I try to cook in them sticks and doesn't cook well. And that includes preheating them on low heat before turning up to cooking temp. I have a Lodge 10 inch round griddle that I love - it seasons easily and cooks well with very little sticking of food ever. I should have bought a couple of cast iron skillets instead.In contrast, the 10 inch carbon steel skillet lost it's seasoning the first time I cooked with it! I feel like I wasted my money. I'm done with these carbon steel pans.

The perfect camp skillet

This is my standard camping skillet. You can drop it on rocks and it doesn't mind. You can cook pancakes in the morning and blacken trout in the evening. It doesn't weigh a lot and the long handle stays reasonably cool, even cooking over a fire, and it's easy to lash on an extension handle if you want to. The metal is thick enough that it doesn't have a hot spot even on a stove with a small burner. If somebody grinds off all the seasoning, it's easy to season it up again.

great product and Made in the USA

Love my lodge cast iron cookware. I was looking for a good all around lighter skillet for camping and outdoor cooking. I love it. Great skillet it performs very similar to cast iron. I've been playing with it for a couple weeks been using it for every thing. I do notice more temperature fluctuation. Don't dilly dally around when frying bacon. The pan will over heat quickly if distracted for too long. Good old cast iron is still the king of searing hearty meats but this pans place is right next to the cast iron skillet.