I was in a kitchen store yesterday and stumbled across these skillets. 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.
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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?
And since we're talking the benefits of using cast iron cookware.....
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.
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?
Not usable in the microwave? Second rate junk!
"Microwave your bacon, or I'll slap you with a fish."
- Ralph Waldo Emerson
I thought that the only things a microwave was good for was melting butter and heating up coffee...
Actually, we're not. We're talking about the benefits of carbon steel skillets- those are two entirely different animals.
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?
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 ...
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 ...
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