Lodge seasoned carbon steel skillets

[Sullybob]

I was in a kitchen store yesterday and stumbled across these skillets. (http://www.amazon.com/Lodge-CRS8-Seasoned-Carbon-Skillet/dp/B005U93S4G) I didn't know that Lodge was making skillets like these. Has anyone used them? They look pretty nice. They come in 8, 10 and 12 inch sizes.


http://dfmlo8oja8g1e.cloudfront.net/532737/product/standard/9279.jpg

[saf]

I have never used the lodge but I do really like black steel pans.

[MilesTeg]

I have not used that variety, but I have two Lodge cast iron pans that have been excellent. They don't compare to my heirlooms yet, but they will by the time they reach 50+ years of use I am sure.

[Topgumby]

You really ought to get this thread title changed to "Lodge Seasoned Carbon Steel Skillets".

They look interesting. I do almost everything in a couple vintage cast iron skillets and a new Lodge cast iron Dutch oven.

My only concern is the factory seasoning. The stuff came off my Dutch oven, and I had to strip and re-season it. A PITA, but certainly doable with cast iron.

I don't know if you can do that with carbon steel. Any input?

[Sullybob]

You really ought to get this thread title changed to "Lodge Seasoned Carbon Steel Skillets".
They look interesting. I do almost everything in a couple vintage cast iron skillets and a new Lodge cast iron Dutch oven.

My only concern is the factory seasoning. The stuff came off my Dutch oven, and I had to strip and re-season it. A PITA, but certainly doable with cast iron.

I don't know if you can do that with carbon steel. Any input?

Thanks, I changed the title.

I don't know if I can strip the seasoning on this pan or not. I would imagine that I can though and then re-season it myself. I've stripped coatings off of other cast iron pans by putting them in the oven for a self cleaning cycle or cranking up the BBQ and basically just burning the coating off, I haven't done that with the factory coating.

[ouch]

And since we're talking the benefits of using cast iron cookware.....

Actually, we're not. We're talking about the benefits of carbon steel skillets- those are two entirely different animals.

I had a chance to see the Lodge skillets at Chef Central. Nice to see another entry into this under-appreciated style of cookware, joining DeBuyer, Mauviel, Alessi, and a few others. To my knowledge, the Lodge appear to be the first pre-seasoned black steel pans on the market.

[ouch]

I don't know if I can strip the seasoning on this pan or not. I would imagine that I can though and then re-season it myself. I've stripped coatings off of other cast iron pans by putting them in the oven for a self cleaning cycle or cranking up the BBQ and basically just burning the coating off, I haven't done that with the factory coating.

Care for black steel pans is identical to cast iron. You can re-season them indefinately, although it's a rare occasion that calls for stripping the original seasoning.

[Sullybob]

Care for black steel pans is identical to cast iron. You can re-season them indefinately, although it's a rare occasion that calls for stripping the original seasoning.

Thanks Jay.

[DeusVult]

When funding permits, I plan to get a couple of these carbon steel skillets (you can find similar ones unseasoned). One for eggs/omelets only (probably a smaller one) and one for everything else. I read somwhere that, classically, one pan was reserved in many kitchens just for eggs. I already have a carbon steel wok, and it is virtually non-stick in the bottom. Great pan.

[TonyH]

Size: 8-Inch


Foundry Seasoned and ready to use
Takes high heat for best browning/searing
12 gauge carbon steel
Use on all heat sources except microwave ovens
Made in the USA
Foundry seasoned with natural soil bean oil and ready to use
Handle angle is conducive for both stove top and oven cooking
Made in usa
Use on all heat sources except microwaves



Pssshh. I'll pass.

[Sullybob]

Size: 8-Inch


Foundry Seasoned and ready to use
Takes high heat for best browning/searing
12 gauge carbon steel
Use on all heat sources except microwave ovens
Made in the USA
Foundry seasoned with natural soil bean oil and ready to use
Handle angle is conducive for both stove top and oven cooking
Made in usa
Use on all heat sources except microwaves



Pssshh. I'll pass.

Soil bean oil?

You'll pass on the microwave or the pan?

[TonyH]

Soil bean oil?

You'll pass on the microwave or the pan?

Not usable in the microwave? Second rate junk! :whistling:

"Microwave your bacon, or I'll slap you with a fish."
- Ralph Waldo Emerson :a19:

[Sullybob]

Not usable in the microwave? Second rate junk! :whistling:

"Microwave your bacon, or I'll slap you with a fish."
- Ralph Waldo Emerson :a19:

:a11:

I thought that the only things a microwave was good for was melting butter and heating up coffee...

[TonyH]

:a11:

I thought that the only things a microwave was good for was melting butter and heating up coffee...

Popcorn.

[Doc4]

Actually, we're not. We're talking about the benefits of carbon steel skillets- those are two entirely different animals.


What are the differences between the two 'animals'? A weight difference, I suspect ... but beyond that ... wait, do I really want to ask this, and end up buying several hundred dollars worth of carbon steel skillets ... no doubt the hand-made Japanese ones to boot ... :wacko:

[Topgumby]

I'd suspect the carbon steel skillets heat up quicker, and lose heat faster as well. I'd also think that it would be faster to get that slick black surface faster than with a modern Lodge, since the surface wouldn't be so pebbly.

The idea of a lighter skillet that can go from stove to oven has appeal. Is there a lid available?

[Sullybob]

I'd suspect the carbon steel skillets heat up quicker, and lose heat faster as well. I'd also think that it would be faster to get that slick black surface faster than with a modern Lodge, since the surface wouldn't be so pebbly.

The idea of a lighter skillet that can go from stove to oven has appeal. Is there a lid available?

I haven't found any lids for the lodge pans and I haven't seen any for the other brands. Ouch listed a few other makers that I'm not familiar with, they might make a lid. You could probably use a generic lid if you wanted to.

[jwhite]

What are the differences between the two 'animals'? A weight difference, I suspect ... but beyond that ... wait, do I really want to ask this, and end up buying several hundred dollars worth of carbon steel skillets ... no doubt the hand-made Japanese ones to boot ... :wacko:

Cast Iron is great for searing, frying, grilling, and griddles and will hold its heat longer and more evenly for slow cooking. But it is heavy and the shape is all wrong for saute, omelets, etc. Basicly if the food is turned or moved about with a spatula or tongs go cast iron, if the food is moved or flipped by the action of the pan go carbon steel.

[ouch]

What are the differences between the two 'animals'? A weight difference, I suspect ... but beyond that ... wait, do I really want to ask this, and end up buying several hundred dollars worth of carbon steel skillets ... no doubt the hand-made Japanese ones to boot ... :wacko:


Jwhite explains it very well in post #18.

I know I hoodwinked you into buying a sampler of knives a few years ago, and expect you to be leery of any further recommendations. So I'd first like to make a few guesses regarding your knife experience-
1) You have better knives than you did before you got your DP's
2) Cooking is now more enjoyable
3) You didn't spend all that much on them
4) The current replacement cost of your knives is significantly more than you shelled out for them
5) You may have purchased a few more knives (eg: group buys) but you didn't have have to
6) You didn't become a raving lunatic

If the above is anywhere near your actual experience, I'd like to think that's at least in small part due to my overall philosophy when it comes to recommending anything. It is very easy to recommend that someone purchase a great, expensive product. Get a full set of Le Creuset. It's another thing altogether to recommend a product that performs well beyond its price point.

Carbon steel pans are no longer offered at "giveaway" prices. I used to pay $8-10 for them in the 90's. Prices have certainly crept up, but they are still very inexpensive when compared to other quality cookware. Their downsides are obvious- they are not nearly as pretty as the beautiful pans from All-Clad, Bourgeat, or the usual contenders. They require the same not insignificant maintenance of cast iron. They may suck for months or even years before they break in properly. But when they're working right they're as good as anything and will last forever. They're great for sauteing, making crepes, omelets, or pancakes. Bottom line- if you use them infrequently there are much better choices, but they benefit from near constant use, hence their ubiquity in restaurants.

Try an 8-10" saute pan for a few bucks and see if you like it. I can guarantee that it's almost impossible to spend a fortune on them.

[Doc4]

Thanks for the info, guys.


Jwhite explains it very well in post #18.

I know I hoodwinked you into buying a sampler of knives a few years ago, and expect you to be leery of any further recommendations. So I'd first like to make a few guesses regarding your knife experience-
1) You have better knives than you did before you got your DP's
2) Cooking is now more enjoyable
3) You didn't spend all that much on them
4) The current replacement cost of your knives is significantly more than you shelled out for them
5) You may have purchased a few more knives (eg: group buys) but you didn't have have to
6) You didn't become a raving lunatic



Spot-on for 1 through 4, I'd quibble about "have to" for 5, and 6 ... well ... if it ain't fixed ya can't broke it.

[Jim]

I have been looking for soil bean oil all day to no avail.

[craig87c]

I am officially curious. My carbon steel wok has been getting some serious use since Christmas, and I've been wanting something a little bit more maneuverable.

[Sullybob]

I have been looking for soil bean oil all day to no avail.

I think it's right next to the pneumatic fluid in the paper isle of your grocer.

[Jim]

I really enjoy my steel pans, if you have "help" in the kitchen it can sometimes difficult to prevent finding it soaking in a sink of hot dishwashing liquid to "clean it up".:letterk1:


http://badgerandblade.com/gallery/displayimage.php?imageid=27221 (http://badgerandblade.com/gallery/showimage.php?i=27221)

[Sullybob]

Those pans are a thing of beauty Jim.

[ouch]

I have been looking for soil bean oil all day to no avail.

:lol:

Just look for the big jug labeled "Wesson".

[DeusVult]

I will soak my numerous cast iron pieces in hot water with a touch of soap, to remove any stuck on food. I will use a plastic scrubbie pad on them too, but never steel wool. I haven't had any problems with the seasoning being damaged. I always dry the pans and coat them with oil before storage. Two of my pans are about 100 years old. I usually do a touch-up seasoning every year, with lard in the oven for a couple hours.

[ouch]

A thick paste of kosher salt and water works great for removing stubborn bits.

[Sullybob]

I bought a 12 inch pan on the 23rd of April and I've had a chance to use it several times since then. I've cooked pancakes, salmon fillets, and scrambles eggs and the pan has exceeded my expectations. I haven't had any problems with food sticking. I thought that the fish might stick but it was a non issue. Clean up has been an absolute breeze, I just wipe it out with a kitchen towel and apply a thin coat of oil. I did use a little soap and water after I cooked the fish, dried it and applied a little oil to the whole pan. I didn't want any residual flavors from the fish left in the pan.

I'm liking this pan so much that I'm thinking about getting one of the smaller Lodge steel skillets for my son to use in the morning for his scrambled eggs.

[Alacrity59]

Great review Shawn. I've not seen them in Canuckville as yet but I look forward to them.

[Sullybob]

Here is a little update on my Lodge carbon steel pans. That's right pans.

I liked the 12 inch pan so much that I picked up the small 8 inch pan for cooking eggs. At this point the pan has seen a good amount of use for a home kitchen. My oldest son and I cook our eggs in it during the weekdays. My son usually cooks a piece of bacon in it before he cooks his eggs. It also servers as an extra skillet for pancakes on the weekend. The small pan has been used about 8 times a week since the end of April.

Initially the pan was not as non stick as a teflon pan, or as non stick as my Scanpan ceramic titanium pan but it was pretty close. Cooked eggs might have to be wiped out, or brushed out with a nylon brush after use. Both pans have only gotten better with use. At this point after I get done cooking eggs in the small pan I just hold the pan under running water and it's clean, I dry it, heat it back up on the stove and wipe it down with an oiled paper towel. I bought the pan for my son with the intention of it replacing my small Teflon pans, I know that it can take abuse that will destroy a Teflon pan. My son has managed to seriously burn some eggs into the bottom of the pan a couple of times, I'm still trying to get him to understand that the dial on the stove burner is actually adjustable, he thinks that there are two settings, off and Mt. Vesuvius. The times he has created a burnt mess the pan cleans up pretty easily, he scrapes it out with a nylon scraper and maybe some steel wool then dries it and oils it and it's right back to normal within a couple of uses. I'm not sure how much I paid for the small pan, I think under $30, I've seen them online from $22 to $34.

I have a few pretty nice pans, pans that cost a lot more than my two lodge pans, but the pans that I find myself reaching for are the lodge carbon steel skillets. I wouldn't use them for a tomato based sauce, or for some types of reductions but these pans are real work horses. The small pan sees so much use that it stays on the stove.

I like them so much I'm thinking about picking up this little thing, (http://www.amazon.com/Lodge-CRS15-15-Inch-Seasoned-Skillet/dp/B009418TN6/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1356460027&sr=1-17) a 15 inch paella pan. I think it would be great to use on the grill, or when I'm cooking for a crowd.

http://ecx.images-amazon.com/images/I/31pSYpCQLPL._SX450_.jpg

[Alacrity59]

Or . . . you could try panning for gold.

[jbaca]

My 8 inch is a perfect egg pan btw the sear on carbon steel is superior to cast iron IMO

Seasoning is more important they can rust when not taken care of. I love the two I have.

[PugslyCat]

I've seen these pans in stores recently, but didn't pay them much attention until now as I've been preoccupied with the cast iron acquisition disorder. Cast iron works great on the electric stove with open coils at my apartment but the ceramic cook top at my house in the country came with warnings not to use cast iron cookware. I believe this was to prevent scratching the surface.

Does anybody know if the seasoned carbon steel pans discussed in this thread are safe for use on a ceramic cook top?

[Mack The Knife]

We use a bunch of cast iron, not one of them says "china" on the bottom

[Sullybob]

Paul, I have no idea if these are safe for your ceramic cook top? Are regular steel pans ok to use on the ceramic cook top? If regular pans are safe to use I would think that these are safe as well. You could try picking up a small 8 inch pan and see if that works with out scratching to cook top.

[PugslyCat]

Paul, I have no idea if these are safe for your ceramic cook top? Are regular steel pans ok to use on the ceramic cook top? If regular pans are safe to use I would think that these are safe as well. You could try picking up a small 8 inch pan and see if that works with out scratching to cook top.
I checked out a pan at Sportsman's Warehouse the other day. It does seem to be as smooth as a regular steel skillet, so I wouldn't aniticipate the scratching problems of cast iron.

From the Lodge web site:
"Lodge Seasoned Carbon Steel is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave.

"On glass or ceramic cooktops, lift cookware; never slide it."

That's the same advice they have for the regular cast iron, but not the enamled cast iron.

I'll have to check the cook top manufacturer's web site when I get to the house. For the life of me I don't even remember which brand it is.

Some of the online reviews seem to indicate that using it on a ceramic cook top isn't a problem.