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  • Lodge CRS12 Pre-Seasoned Carbon Steel Skillet, 12-inch
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Lodge CRS12 Pre-Seasoned Carbon Steel Skillet, 12-inch

by Lodge
| 16 answered questions

List Price: $50.00
Price: $32.99 & FREE Shipping on orders over $35. Details
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In Stock.
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12"
Black
  • 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
23 new 1 used from $31.34

Lodge camping preseasoned cast iron Dutch oven, 8-quart Lodge camping preseasoned cast iron Dutch oven, 8-quart

$32.99 & FREE Shipping on orders over $35. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

Lodge CRS12 Pre-Seasoned Carbon Steel Skillet, 12-inch + Lodge ASCRHH11 Silicone Hot Handle Holder, Black + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $47.94

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Material Steel Steel Steel Steel
Weight 4.1 pounds Information not provided 2 pounds 2 pounds
Color Black Black Black Black Steel
Warranty Description Lifetime limited manufacturer's warranty Lifetime limited manufacturer's warranty 1 year Information not provided
Size 12" 15" 10.25 IN 8 inch
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Size: 12" | Color: Black
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Product Details

Size: 12" | Color: Black
  • Product Dimensions: 20.2 x 12 x 1.4 inches ; 4.1 pounds
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B005U93RYW
  • Item model number: CRS12
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (173 customer reviews)
  • Amazon Best Sellers Rank: #3,935 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 12" | Color: Black

Lodge Seasoned Carbon Steel 12-Inch Skillet

Carbon Steel Skillet
Carbon Steel Heats and Cooks Evenly

The Carbon Steel Skillet is perfect for professional, home or camp use. And like our cast iron cookware, these pans are seasoned with our proprietary vegetable oil formula.

Lodge Carbon Steel Skillets are factory seasoned with natural soy bean oil. This easy release oil finish improves with use. The heavy gauge carbon steel maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It's brutally tough and takes high heat for browning and searing. Carbon steel performs exceptionally well in residential kitchens and is actually preferred in professional kitchens. Lodge Carbon Steel skillets also work extremely well with outdoor cooking sources.

Made of 12 gauge carbon steel which is a high density metal with excellent heating properties allowing the pan to heat up quickly but also retains the heat needed for even cooking. The handle angle is conducive for both stovetop and oven cooking allowing a comfortable grip yet still fits inside most ovens. If maintained correctly, it will last a lifetime.

Features:

  • Made of heavy gauge carbon steel
  • Pre-seasoned and ready to use
  • Takes high heat
  • Works with variety of heat sources including induction cook tops
  • Brutally tough for decades of cooking
  • Made in the USA

Product Highlights:

Multi-Functional Cookware

The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.

Made of Carbon Steel

Heavy duty 12 gauge and carbon steel is preferred in professional kitchens.

Takes High Heat

For the best browning and searing.

Easy Release Oil Finish Improves With Use

The cooking surface only gets better with use as it acquires natural non-stick properties.

Brutally Tough

The surface is safe to use with metal objects, such as knives, forks and spatulas. Made of 12 gauge carbon steel. 3 steel rivets hold handle securely.

Can Be Used With A Variety of Heat Sources

The steel pans can withstand and maintain very high temperatures, such as professional gas ranges and campfires, making them great for searing. They work exceedingly well with electric and induction cooktops too. In fact, they work on all heat sources except microwave ovens. The steel pans also maintain very low temperatures, making them highly effective and versatile.

Pre-Seasoned

Seasoned for a natural, easy-release finish that improves with use.

Oil is baked into the pores of the steel at the Foundry to prevent rusting and to eventually provide a natural, non-stick like cooking surface. Unlike synthetically coated cookware, it is possible to restore the cooking surface of seasoned carbon steel.

Lodge uses a proprietary soy-based vegetable oil to season our cookware. The oil contains no animal fat or peanut oil. The seasoning is functional application and slight inconsistencies may appear in the seasoning finish. The inconsistencies will not affect cooking performance.

Easy to Care for

Simply hand wash, dry, rub with cooking oil. It's helpful to replenish the seasoning of your cookware by applying a thin layer of oil after each cleaning. Seasoning is an on-going process. The more you use these carbon steel pans, the better the seasoning gets.

Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).

Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

Carbon Steel Skillet
Available in 3 Sizes: 8 - 10 - 12 - Inch Dia.
Care and Cleaning of your Lodge Carbon Steel Skillets

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used as it will remove the seasoning. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.

Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: The oven is a great place to store your cookware; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section.

Re-Seasoning your Lodge Carbon Steel Skillet

While maintaining the seasoning should keep your Carbon Steel Skillet in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely.

Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out). Place aluminum foil on the bottom rack of the oven to catch any dripping. Set oven temperature to 350 - 400 degrees F. Place cookware upside down on the top rack of the oven. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven. Store the cookware uncovered, in a dry place when cooled.

Why should I choose Lodge cookware over other brands?

For over 112 years, Lodge has provided quality cast iron cookware and accessories, with a broad and innovative assortment. Our continued commitment to quality enables Lodge to offer a "superior" product line.

How is the diameter measurement of Lodge Cookware determined?

We measure from outside rim to outside rim across the top of the cookware, not the bottom.

What type utensils are recommended to be used with Lodge products?

We recommend using wood or silicone utensils to avoid scratching.

Why should soap or detergent not be used to clean seasoned cookware?

Soap and detergent are used to break down and remove oils. Since the seasoning of your carbon steel skillet consists of oil, cleaning with soap will strip or remove the seasoning from cookware.

Are there any types of food that are not recommended to be cooked in cast iron cookware?

Foods which are very acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in a seasoned utensil until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic tasting food. Wait until skillet is better seasoned to cook these types of foods.

Lodge is a Green Foundry:

Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unsuable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand , working to purify the water of the local streams and planting trees to improve air quality and beautification.

Lodge History:

Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at their Tennessee foundry. Starting with raw materials and finishing with their seasoning process, they continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, they are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; they make heirlooms that bring people together for generations.



Customer Questions & Answers

Customer Reviews

The handle stays relatively cool.
moonshadow
The pre-seasoned pan of steel is just like Lodge's cast iron pans but lighter.
emaxx
Cook with it regularly as it distributes heat evenly and cleans up nicely.
Wade Osborne

Most Helpful Customer Reviews

40 of 42 people found the following review helpful By MTB on November 23, 2011
Color Name: BlackSize Name: 12"
Bought this through another store because I couldnt wait for Amazon to get them. I will be buying other sizes from Amazon as soon as available though. This pan carries on Lodges tradition of quality American made cookware. The pan is made of nice thick steel(12ga I was told). Heavy but not as heavy as the 12" cast iron. It is 12" from side to side, aprox. 9.25" cooking area and has a 9" handle. The sides on this pan are not as steep as their cast iron. The factory seasoning finish is excellent with a few very tiny specks of oil build up. The pan heated up quickly and held heat for longer than I expected, but naturally, less than cast iron. I fried eggs and browned ham in it as soon as I received it today. Turned out very well with minor sticking, but cleans up very well. Sure to get better with time! Glad I added this pan to my Lodge collection!
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104 of 119 people found the following review helpful By drtrech on December 7, 2012
Color Name: BlackSize Name: 12"
I had the pleasure of purchasing one of these pans at the Lodge Factory Outlet in South Pittsburg, TN a few weeks ago (more cast iron than you can shake a stick at!).

I purchased the 12-inch Seasoned Steel skillet for two reasons:
1. I've been using DeBuyer's 10-inch Mineral-B and find carbon steel pans to be my go-to pans, preferred over my All Clad, T-Fal non-stick, and even cast iron skillets.
2. My mother-in-law recently discarded her 12-inch cast iron pan because it was just getting to be too heavy, so I was interested in finding a substitute with few compromises.

First of all, I like this pan. Like other carbon steel pans, it's dead simple. It seasons easily and is very durable.

But this pan brings some negatives as well.

Pros:
1. Light weight. 12-gauge steel is significantly lighter than the 3 mm of the De Buyers in the same size.
2. Simple and durable. There's nothing to break, and no non-stick coating to scratch or flake off.
3. Allows for high-heat searing, and goes from stove top to oven very naturally.
4. The Lodge 12-inch glass lid fits perfectly.
5. It's made in the USA.

Cons:
1. The lighter weight relative to DeBuyer or even other Lodge cast iron means less thermal mass. Thermal mass is what makes those heavy pans perform so well. This pan is thin enough that the heat dissipates fairly quickly. If, for example, I prepare my skillet potatoes in a cast iron pan, the pan comes out of the oven at 375 degrees and stays too hot to touch for a good 15 minutes. With this pan, the cooling is much quicker, being "touchable" after only about 7 minutes (give or take). In short, it doesn't have the thermal mass to perform like cast iron or DeBuyer.
2.
Read more ›
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28 of 32 people found the following review helpful By flashalan on February 7, 2012
Color Name: BlackSize Name: 10" Verified Purchase
After using this pan for awhile I can honestly say it is a very good one. Being made in the USA is a plus too. Lodge knows a thing or two about metal cookware.
The handle is long so it can be used over an open flame fire. The build quality is sturdy and it will last a lifetime.

There is a learning curve that took me about a month to figure out. Cooking temperature and proper seasoning are a must.
The factory seasoning is OK but it states eggs will stick. I re-seasoned it and it is now virtually non stick.
The more you use it the better it gets. Searing meat at high temps is great.

I enjoy stir frys and just about anything you want to cook you can do it in this pan.
It seemed expensive at the time but this pan is built to last and I won't ever need another in my kitchen. About half the weight of cast iron and that makes a big difference in handling. Heats up quick and cooks evenly. By the time I wrote this review my chicken breasts are done. Fits three boneless in the pan.
I recommend it!
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22 of 25 people found the following review helpful By Fillmoe VINE VOICE on November 25, 2012
Color Name: BlackSize Name: 12"
My cheap non-stick pans are wearing out, and I read an unthusiastic review of some of the new "green" non-sticks in Cooks Illustrated. Wandering through a retail store about six months ago, I saw these pans on half-price closeout and bought the 10" model. After a wipe-out and light oiling, I started cooking. That's it. I haven't really had to do more than wipe it out since. Food literally slides out of the pan, just like the non-stick informercial pans. I heat it up, then lower the heat a bit and make eggs, grilled cheese sandwiches, small stirfry dishes. Other reviewers are correct that the pans are small (the cooking surface of the 10" pan is 7.25").
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23 of 27 people found the following review helpful By K. Robertson on December 2, 2012
Color Name: BlackSize Name: 12"
Twelve inches is the diameter from rim to rim. When I received this pan, I had to look twice to make sure I didn't order the wrong size; Indeed it was the 12 inch, but the actual cooking surface is only 9 inches.

This pan is still useful, but if you're used to cooking in the Lodge 12 inch cast iron skillet, then go for the 15 inch carbon steel pan.
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11 of 12 people found the following review helpful By Grendel on September 13, 2013
Color Name: BlackSize Name: 10" Verified Purchase
I don't want to wait 5 minutes for a cast iron pan to heat up so I can make a small saute. I tried a de Buyer pan, but keeping it properly seasoned was a real pain. Lodge came up with a steel pan with a rough finish that mimics cast iron, and is just as easy to season and maintain. Yes, it's much thinner than cast iron, but I have plenty of cast iron pans when I need them. This pan gets a lot of use in my kitchen, mainly sauteing, but it also makes a decent paella.

Update. After a month of regular use I'm still pleased with this pan. My experience is a bit different from some who praise and hate the pan. Some reviewers say it heats evenly, but let's face it, it's 3mm thick, maybe a bit less, so on a gas burner at very high heat you will get hot spots, so it's not the pan for cooking steaks (don't toss out your cast iron pans). On the other hand, I don't know about the warping a couple of reviewer reported, but I heat the pan smoking hot almost every time I use it, and it holds up just fine. When hot, oil does flow a tiny bit to the outside of the pan, but the amount is so small I never noticed it until I read some reviews and checked it out in the kitchen.
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