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Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch,Black
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Purchase options and add-ons
Brand | Lodge |
Material | Steel |
Special Feature | Gas Stovetop Compatible, Induction Stovetop Compatible |
Color | Black |
Capacity | 5 Pounds |
About this item
- Takes high heat for best browning/searing
- 12 gauge carbon steel heats quickly and retains heat for even cooking
- Brutally tough for decades of cooking
- Use on gas, electric, induction stovetops, outdoor grills or open fire. Made in the USA
- Note: If there seasoning flakes on the pan, then wipe off with a clean cloth before using the product
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry immediately, rub with cooking oil
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Price | -25% $75.00$75.00 List: $100.00 | $54.99$54.99 | $159.80$159.80 | -19% $49.99$49.99 List: $62.00 | $34.90$34.90 | -20% $39.90$39.90 List: $50.00 |
Delivery | Get it as soon as Monday, Mar 18 | Get it as soon as Monday, Mar 18 | — | Get it as soon as Monday, Mar 18 | Get it as soon as Monday, Mar 18 | Get it as soon as Monday, Mar 18 |
Customer Ratings | ||||||
Durability | 4.5 | — | — | 4.4 | 4.5 | 4.5 |
Value for money | 4.4 | — | — | 4.2 | 4.4 | 4.4 |
Heat distribution | 4.2 | — | — | 4.5 | 4.2 | 4.2 |
Versatility | 4.1 | — | — | 4.3 | 4.1 | 4.1 |
Easy to clean | 4.0 | — | — | 4.1 | 4.0 | 4.0 |
Sold By | Amazon.com | Trade Evolution | Hearthshire | Amazon.com | Amazon.com | Amazon.com |
capacity | 5 pounds | 4 liters | 15 liters | 1 pounds | 8 cubic inches | 2 quarts |
material | Steel | Polished Steel | Steel | Steel | Steel | Steel |
diameter | 15 inches inches | 16 inches inches | 15 inches inches | 12 inches inches | — | 10 inches inches |
has nonstick coating | ✓ | ✗ | ✗ | ✗ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✗ |
oven safe | ✓ | ✗ | ✓ | ✓ | ✓ | ✓ |
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From the manufacturer
Lodge 15-Inch Carbon Steel Skillet
This is the perfect paella pan; simply add seafood, red meat, or just rice and veggies. The 15 inch Carbon Steel Skillet can handle the heat in any kitchen. Its lightweight, dual handle design makes it easy to maneuver from the stove to the table. Use it to serve and make any meal a more memorable experience. Seasoned and ready to use for an easy-release finish.
Features:
- Seasoned with 100% natural vegetable oil
- Unparalleled heat retention and even heating
- Use in the oven, on the stove, on the grill, or over a campfire
Videos
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How to clean this pan (by a professional chef)
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Pan Power: Mauviel's Craft vs. Lodge Legacy! #thisorthat
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Product information
Brand | Lodge |
---|---|
Material | Steel |
Special Feature | Gas Stovetop Compatible, Induction Stovetop Compatible |
Color | Black |
Capacity | 5 Pounds |
Compatible Devices | Gas,Smooth Surface Induction |
Product Care Instructions | Hand Wash Only |
Handle Material | Carbon Steel |
Item Weight | 6.4 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | CRS15PLT |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Recommended Uses For Product | Cooking |
Product Dimensions | 19.88 x 15 x 2.68 inches |
Item Weight | 6.42 pounds |
Department | unisex-adult |
Manufacturer | Lodge Manufacturing Company |
ASIN | B009418TN6 |
Country of Origin | USA |
Item model number | Skillet |
Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank | #3,692 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #60 in Skillets |
Is Discontinued By Manufacturer | No |
Date First Available | August 29, 2012 |
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Product Description
This American-based company, Lodge Manufacturing, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now Lodge Manufacturing has added a new line of seasoned carbon steel skillets. Made of 12 gauge carbon steel it is brutally tough and takes high heat for browning and searing. It maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. This 15-inch paella-style skillet is constructed of carbon steel so it takes well to high heat. Each skillet is factory seasoned with natural soy bean oil. This easy release oil finish improves with use. Carbon steel performs extremely well in residential kitchens and is preferred in professional kitchens. Suitable for all types of heating sources including electric, gas, glass, induction, oven and campfire. It performs extremely well over open flame. The 15-inch Seasoned Steel Skillet is a great choice for cooking for a large group whether in the dining room or around the campfire. It's also great for Paellas, a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, and saffron and other seasonings. Paella is usually cooked in the open air over a hot wood fire so that the dish can be infused with the smoke flavor. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. If maintained correctly, it will last a lifetime. Made in the USA.
Top Brand: Lodge
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality of the fry pan. They say it's a solid carbon steel pan that is easy to clean. They appreciate the taste of the breakfast that was cooked in the pan. However, some customers have reported that the pan warped under the heat. They also dislike the texture. Customers also differ on weight, heat distribution, non stickiness, and size.
AI-generated from the text of customer reviews
Customers like the quality of the saute fry pan. They say it's a good carbon steel pan, that produces perfect pancakes and scrambled eggs. They also appreciate the easy maintenance and the heavy-duty construction.
"...Very hardy - very tough, and you can use sharp utensils without worrying about scratching them...." Read more
"...Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost...." Read more
"...My technique is pretty solid. The taste of this breakfast, cooked in this pan is perfect, noticeably better than in my 14 inch non-stick (Teflon?)..." Read more
"...Pros- Lighter than cast iron- Rugged, and will be used on a campfire and grill- Should last a lifetime-..." Read more
Customers like the ease of cleaning the saute fry pan. They say it cleans and seasons exactly like cast iron or French steel, and does not leave a crusty mess in the pan. The mail chain cleaner is great and all that is needed for easy maintenance.
"...It goes in the oven safely for frittatas. Cleans and seasons exactly like cast iron or French steel, no difference..." Read more
"...Cleanup this AM was super easy. The pan wiped clean with a paper towel. Zero sticking of either ham or potato bits...." Read more
"...It is so easy to season, to use and maintain, and we now have zero concerns about non-stick chemicals and the environment...." Read more
"...No it wasn't a complete failure, but it did require a bit of scrubbing..." Read more
Customers have mixed opinions about the weight of the fry pan. Some mention that it's lighter than a Cast Iron pan of the same size, while others say that it is heavy. The handle is heavier than the pan, making it a bit heavier, but not too heavy.
"...and it’s noticeably lighter than cast iron - so it heats and cools faster than cast iron...." Read more
"...It's much lighter than a cast-iron pan.Obviously, I just can't say enough about how much we love this pan...." Read more
"...A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big..." Read more
"...Canoe, horse, truck etc. It is lighter than cast iron, but more for a base camp type thing.To be economical with words, Get the 10" first...." Read more
Customers are mixed about the non stickiness of the fry pan. Some mention it's already reasonably non-stick, while others say that it ends up getting food stuck.
"...Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost...." Read more
"...addition to the ugly spot in the middle of the pan where the non-stick surface wore off, it emitted a chemical stench (sort of like brake fluid)..." Read more
"...The eggs turn easily, without significant sticking. Realize, the pan is not fully seasoned yet. I also continue to turn the hash...." Read more
"...ready to use, and the pre-seasoning process enhances its non-stick properties while imparting a natural and rich flavor to the dishes...." Read more
Customers are mixed about the heat distribution of the fry pan. Some mention that it's very good, while others say that it has very poor heat distribution. The rectangular griddle has very uneven heating, which bothers some customers. The handles do get warm, but not so hot that they need.
"...I find this handle is excellent. It doesn't get hot while making breakfast, but realize it does get hot in the oven...." Read more
"...Its pre-seasoned surface, exceptional heat retention, and versatility make it an essential tool for any home cook's culinary adventures...." Read more
"...three pans, and never have to use the handle cover, because the handles do get warm, but not so hot that you need an oven mitt to pick them up...." Read more
"...tool you want with it w/out worrying about scratching it, takes high heat w/out any issues and won't release chemicals, and clean-up is quick and..." Read more
Customers are mixed about the size of the fry pan. Some mention that they love the larger size, while others say that it's a bit smaller at the bottom. The diameter is okay, but likewise a little on the small size for them. The pan sits over two burners, heats up evenly, and is easy to cook on; while others mention that it is a solid fry pan but a alittle shallow 1.4" tall, and the usable area of the pan is too small. They also say that the pan wouldn't fit on their grill.
"...I also continue to turn the hash. I love that the pan is large enough to accommodate everything at one time...." Read more
"Solid fry pan but a little shallow 1.4" tall. Disappointed I chose10" as bottom area was 7.5". Should have taken a larger diameter pan" Read more
"...Should last a lifetime- Long handle# Cons- Nothing like the cast iron which passes the egg tests on first use-..." Read more
"...sautéing to frying and baking, this skillet's ample surface area provides enough room to prepare meals for both small and large gatherings...." Read more
Customers are not satisfied with the texture of the pan. They mention that the surface is too rough, scratchy, and the bottom is not perfectly smooth. Some also say that the factory cure is good but pretty rough. Overall, some customers are disappointed with the quality of the product.
"...However, the Lodge factory metal finish is not smooth like my french pans (this is a feature to make the factory seasoning fogging process work)..." Read more
"...The surface is quite rough - like cast iron. I expected smooth like my carbon steel frying pan...." Read more
"...Other reviewers note that the surface is rough and scratchy, and this is true. Yes, heating is uneven, which bothers me not one bit...." Read more
"...I thought I had ruined it as the bottom interior was very discoloured and the oil had turned yellowish brown and sticky...." Read more
Customers are not satisfied with the warping of the saute fry pan. They mention that it warps under the heat, it's made of thin metal, and won't sit flat on their stove.
"...with this carbon steel pan on my glass top stove, and the pan's tendency to warp means I will not be replacing my teflon pans with carbon steel pans...." Read more
"Works well and well made, but it’s not actually flat and warps more when heated so it spins around on glass cook tops and doesn’t heat evenly...." Read more
"It warps bad on stovetop, but will work ok over campfire." Read more
"...There is warping in the center due to the nature of the material and heat it’s honestly not that bad for gas ranges, might have to reconsider with..." Read more
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I've used cast iron cookware for many years, although probably like some other people, I have gravitated to the "non-stick" camp for the last few pans I've bought.
But I've gone through several non-stick pans, for various reasons - one of which was that the handle was heavier than the pan (which was made of aluminum) which sometimes caused it to tip over backwards, because of the weight of the handle.
Simply because the pan is out of balance might not seem to be too much of a problem, but when it tips backwards and spills hot grease out on the stove when the weight of the food is removed, it is a disaster waiting to happen. A tip-prone pan full of hot grease on a hot stove-top can flip without warning, with just the slightest bump or jostle.
When this happens, catching you totally by surprise, your startled reaction to try to grab the pan could cause you to accidentally knock the pan - with the hot grease - off of the stove.
This is very dangerous, because just imagine a grease fire starting on top of the stove, which would be disastrous, to say the least. Hot grease splashed on a hot burner equals instant fire.
Of course, that's on an electric stove. On a gas range, the flame is already present.
Either way, it's a potential disaster.
And if the handle was sticking out over the edge of the stove, the pan could easily flip over backwards, throwing hot grease everywhere.
Or worse yet, splash the hot grease back on you, giving you severe burns in addition to the grease fire!
A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big deal.
But it definitely is a big deal. Something that might seem to be very minor can escalate completely out of control, with terrible consequences, before you even know it has happened.
I didn't really pay close attention at first, but once I discovered that it was handle-heavy, I realized how dangerous that could be. It's not something that you notice right away, but while it's sitting on a hot stove burner is not exactly the best time to find it out. It only takes one small incident for disaster to strike, whether or not you were aware of it. One inadvertent wrong move could cause a catastrophe.
When you discover that a pan has a problem with the handle being too heavy, the best time to get rid of it is immediately, because it can tip backwards in a split second even if you're aware of it, and the hot grease can easily catch fire.
And then, a second no-stick pan didn't have a problem with the handle being too heavy, but did have other problems.
Over time, the "non-stick" part became "always stick," which was disgruntling, because that was the primary reason you wanted a non-stick pan in the first place.
In addition to the ugly spot in the middle of the pan where the non-stick surface wore off, it emitted a chemical stench (sort of like brake fluid) every time it was heated up - which they say can kill a parakeet, so you know it's not exactly healthy for humans, either.
Plus, it also kills your appetite.
That weird industrial odor has no place in the kitchen, and doesn't do a lot for the olfactory senses in anticipation of the delicious meal you are attempting to create.
Ultimately, the non-stick part deteriorated, and you were left with a pan that would sometimes stick even worse than a plain aluminum or cast-iron pan.
And so from every angle, nothing about the "non-stick" pans was a boon to cooking; in fact, it was a complete fiasco.
The only saving grace about those pans was that they had an insulated handle, which was very handy, because you didn't need an oven mitt or a dishtowel to be able to pick them up.
But then, that insulation was what made the handle heavier than the pan to start with!
Probably my big meal of the day is breakfast - and I have long been accustomed to using three pans - all the same size - (8") to make breakfast; meat, hash browns, and eggs. Three different pans, with all three food items going at the same time.
And so I bought one of these carbon steel pans, to try it out and see how I liked it.
The first thing you notice is that they are heavy; not super-heavy like cast iron, but definitely heavy. And the handles are very long, which seems a little strange.
But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the hot stove. And, the handle does get warm, but usually not so hot that you can't grasp the handle with your bare hand.
As to the length of the handles; you get in the habit of positioning the handles sort of angled out to the side, instead of straight back.
At the time I ordered my pan, I also ordered the red slip-on handle cover, which is especially made for the long handle, thinking that if I liked it, and got more pans later on, I could use it for all of them.
To make a long story short, I now have three pans, and never have to use the handle cover, because the handles do get warm, but not so hot that you need an oven mitt to pick them up.
Except when you heat them in the oven to re-season them, in which case you absolutely do need a handle cover of some sort, when you first take them out of the oven.
But that's the beauty of these pans: Because there is no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as often as needed (which probably will mean only two or three times) until they perform as well as a no-stick pan. (Actually, better. The non-stick aspect of these pans gets smoother with each use).
To clean them, I just put them in the sink and run some hot water in them, and let them stand (nestled together) for a few minutes - or as long as it takes for me to remember them and come back to the sink, and then go over them with the Dobie pad and washcloth under hot running water, and rinse them off, and wipe them dry with the wrung-out wash cloth, and then put them back into the oven storage drawer, ready to go for the next time.
Very hardy - very tough, and you can use sharp utensils without worrying about scratching them. Plus, your kitchen has the wonderful aroma of good food cooking, instead of smelling like brake fluid.
Go for it!
PS: Although it's probably not necessary, I've gotten in the habit of spraying all my pans, first thing, with non-stick spray, and then turning the heat on to pre-heat the pans, before I put any food or oil into them.
And then, I read somewhere to always let the food warm up to room temperature, if possible, before you put it into the pan (which had been pre-heated) to assure that the food won't stick.
However, I sometimes forget, and put frozen sausage patties right from the freezer into the pan. (And ditto, the frozen hash browns - right out of the bag.)
But after they've been seasoned a few times, not much is going to stick anyway, so it doesn't prove to be a problem.
Out of the box, this pan does not look like it's in the same class as my 3 rivet handle french skillets. And frankly, if you try to use the rough factory seasoning it would take months to eventually become equivalent, if ever. But since my high cost french pans needed the wax coating burned off with subsequent seasoning by me, I don't think it's fair to ding Lodge for needing to burn off the factory coating with subsequent re-seasoning by me. It's six of one and half dozen of the other.
However, the Lodge factory metal finish is not smooth like my french pans (this is a feature to make the factory seasoning fogging process work) which means I *DID* do a little work with sandpaper and steel wool to smooth down the rough surface after I had burned off the factory seasoning in a self cleaning oven. Once I was down to smooth metal, the process was virtually identical to my french pans.
(I understand why there is a factory seasoning; because Lodge is appealing to only the U.S. market. Few European households are going to buy a Lodge pan. And in the U.S. artificial convenience is an important selling point. After all, most Americans call the bag of stuff that comes out a drive through window food.)
Once you're down to metal and ready to season, do it exactly like you would do a french steel pan or a cast iron pan. There are plenty of videos on YouTube. Pick your favorite and go to town. If you like the results, good enough.
Once it is properly seasoned this pan is absolutely equivalent to my European steel cookware. Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost.
The handle on this 10 in pan is canted up about 15 degrees, about the same angle as a Matfer Bourgeat pan, which is a vast improvement over the horizontal handle of the Lodge CRS12 that I bought several years ago. I find this handle is excellent. It doesn't get hot while making breakfast, but realize it does get hot in the oven.
The pan's metal is 12 gauge steel, so it is about the same thickness as a de Buyer Mineral B 9.5" omelet pan. And the handle is riveted to the pan like de Buyer's Mineral B line rather than spot welded like Matfer. So I expect this pan will end up easily outlasting my grandchildren, much like a cast iron one. But without the weight of cast iron.
———
Five month update:
This has become my go to breakfast pan. Eggs slide around easy. It’s now every bit as smooth as my expensive French pans. A little shallower sides and slightly bigger flat bottom than my similar De Buyer Mineral B, so morning omelets are easier than with the De Buyer. It goes in the oven safely for frittatas. Cleans and seasons exactly like cast iron or French steel, no difference (come on, iron molecules are iron molecules the world over), and it’s noticeably lighter than cast iron - so it heats and cools faster than cast iron. Note that it doesn't heat and cool like a copper pan because it’s not copper - that’s a completely different animal. But the heat retention and distribution is exactly equivalent to my French steel pans.
Makes an awesome grilled cheese sandwich, too.
Overall this pan is worth ever cent I paid and the effort I put into seasoning it right. Try to take it away from me and I’ll use it to beat you.
If you want an iron cook surface and not the weight of cast iron, then this is the ticket.
Top reviews from other countries
unifome, versatil simplemente excelente, recomendado