Lodge Manufacturing Company carbon steel skillet, Black/Orange, 12-Inch

Half as heavy as my 10" Lodge cast iron pan. Heats very quickly. After a few meals the pan seasons to your methods and releases food nicely. Seems easier to clean than cast, and not as time consuming. (I'm very fussy when I clean cast iron and this pan). I like it, and may try the 8" pan, soon. These are a whole lot less expensive than coated, or ceramic pans, and not as fussy when it comes to mistaken high heat levels...same as cast. The orange heat resistant handle on this one becomes almost sealed to the steel handle, but can be removed if necessary. I recommend it if you like this type of cooking. It's like having an outdoor grill on my induction type of stove. I have no idea how well it would work on a stove with an open flame.

Love this pan, lighter than cast iron, perfect size. It is truly non-stick after I treated it. I use it every day!

I've been using this pan for about 4 years. Overall, I'm impressed with the simplicity of it. It's way lighter than CI (obv), non-stick, easy to clean and durable. There are some hot spots, and the rubber handle is useless in my book. I just use an Ove Glove. Is it perfect, no. But it's fixture on my stove top ready and waiting.

Just what I was looking for, a good, heavy steel skillet. (I almost never rate anything "5-star".) I now can save my (mostly Lodge) cast iron from frying uncured meat which usually results in my having to re-season it. It's not "slick" like my well-seasoned cast iron, but there's no need to worry about scraping it after use-no injury to the cooking surface. Just grease it well before heating, and most stuff doesn't stick. No toxic "non-stick" surface of wonder-chemicals that turn out to be cancer-causing decades later. It passed the test of browning ground meat for chili-didn't stick and cleanup was easy. Heating is even, though the bottom may not be perfectly level (I'm not sure. It seems to be "close enough".) The extra-long handle seems to be designed for campfire cooking-a little unhandy for stovetop frying as well as storage. The 10-inch version fits standard electric stove eyes very well (Main reason I bought it-already have a 12-inch Revere ware stainless skillet inherited from Mama-too big for present range.) The silicone rubber handle protector (easily removable for oven use) is a bonus. I'm sure it'll outlast me! Would definitely buy again- Lodge wins again!

While the Lodge carbon steel is heavier than my previous cheaper carbon steel pans, this one is so durable. I love the long handle and its design, makes it easy to flip food. The thicker gauge carbon steel makes it a perfect compromise between a traditional, and heavy, Lodge cast iron, and super lightweight carbon steel pan. This is my go to pan (I have six different cast iron/carbon steel pans), heavy use, daily, and it has held up exceptionally well. On some of my cheaper and thinner carbon steel pans, they have warped when I left them a bit long heating on the stove, but I haven't had this problem with the Lodge. It takes a bit longer to heat up, due to the thicker gauge, but I find it retains and spreads the head more evenly than my cheaper carbon steel pans. I also love the silicone handle, comfortable to use and on issues of heat transfer to the hand. It cleans well, and if one keeps it oiled properly, it is like having a teflon pan w/o the downside of POFAs exposure that comes from teflon (and this problem of toxic exposure to POFAs is the reason why I pivoted away from all teflon pans-even ones that claim to be free of such chemicals is not quite being honest, and this family of chemicals is wide ranging, and they are using different formulations than the original teflon formula, but they are still a problematic chemical and they have not shown it to be safe long term). Even those that claim to be ceramic lined, etc. still have some form of POFAs coating to ensure food doesn't stick. One downside, due to the handle length, it is a bit awkward to store, but for me, the majority of time it sits on my stove as it is used on a regular basis. Overall, I have used a variety of Lodge products over the years, and I have yet to be disappointed with any of their products. In the end, the extra cost for Lodge means you will have a high quality, long-term pan that can be passed down generations.

If you are considering a carbon steel pan this option from Lodge is an attractive, budget-friendly option. There are two versions of this skillet, one with the removable silicone handle grip, one without. Recommend grabbing the one with the grip as these handles do get hot, just like cooking with cast iron. The pan is also heavier than you think, if you’ve not used similar carbon steel before. So the silicone grip, which is of good quality provides some comfort as well. Overall the Lodge pan is fine, I use it in cooking situations when the sustained heat would be ill-advised for a nonstick skillet: searing, shallow frying, etc. but I still want a relatively non-stick surface, If I was buying again, I would look for a similar option with a polished, rather than textured surface. This doesn’t necessarily impact how non-stick the pan surface gets — that’s up to your seasoning of the pan. But I find the rough surface makes it more of a challenge than I want it to be to wipe out the pan after cooking. This leads to having to clean the pan after i’ve cleaned it almost every time as lint, and some food, always find a way to stick around. I don’t experience these same minor but consistent frustrations with my glassy smooth carbon steel wok. I don’t regret my purchase but I find I use this pan far less than I expected. If you think of this purchase as simply a lighter weight option that provides a similar cooking experience to cast iron you’ll probably be pleased.

Funciona a la perfección una vez curado. Hay varios tutoriales en YouTube y es algo pesado, por lo que no es necesario sostenerlo con una mano al remover los alimentos.

Tiene una cubierta de silicón que te protege de quemarte con el asa. Solo se debe tener cuidado los primeros días de hacerle BIEN el curado, no se le pega nada. Obviamente está un poco más pesada que un sartén de aluminio, pero a mi esposa le encantó que por su peso ya no tiene sostener el sartén todo el tiempo, simplemente lo deja sobre la cocina y el sartén se queda fijo sin moverse solo. Lo compramos para freír huevos y saltear, pero ahora a mi esposa le gustó tanto que hasta quiere cocinar el agua en ese sartén :-) Lo recomendamos mucho.

This pan is NOT finished. It looks like it has just come from the foundry it is so rough. The bottom is not quite flat and rocks on the ceramics electric plate. I am sure that to try and cook with this will be a disaster.

It is heavy. It is cast iron. But it works. I just need to get used to it.

Given so much has changed since chemically induced nonstick pans were invented. This is a classic comeback in the way it changes our perspectives on non stick. Beautifully created and easy to handle. I many situations, carbon steel is much better than cast iron.