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|Sale:||$35.32 + $7.62 shipping|
|You Save:||$14.68 (29%)|
This item: Lodge CRS12 Pre-Seasoned Carbon Steel Skillet, 12-inch
Mauviel M'steel Frying Pan, 8-Inch B000K9DNAK
|Price||$ 35.32||$ 63.07||$ 44.69||$ 40.00|
|Shipping||$ 7.62||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Ron's Home and Hardware||Amazon.com||Amazon.com||Amazon.com|
|Item Weight||Information not Provided||Information not Provided||4.2 pounds||2 pounds|
|Warranty Description||Lifetime limited manufacturer's warranty||Lifetime limited manufacturer's warranty||Information not Provided||Information not Provided|
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.
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Heavy duty 12 gauge and carbon steel is preferred in professional kitchens.
For the best browning and searing.
The cooking surface only gets better with use as it acquires natural non-stick properties.
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.
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.
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.
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.
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.
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.
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.
We measure from outside rim to outside rim across the top of the cookware, not the bottom.
We recommend using wood or silicone utensils to avoid scratching.
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.
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 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 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.
Size: 12" | Color: Black
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This is simply a wonderful fry pan. It is heavy duty and nearly indestructible. Not as heavy as cast iron but that is one of its good points. Read morePublished 1 day ago by Captain Iguana
Great pan and light. Better to use with a gas range since the bottom may bow a bit but i use it on a cooktop.Published 6 days ago by Shayne Wilson
Well I haven't used it yet but it came with some dings and scratches. So.. Already not impressed with is a bummer because I love my other Lodge Cast Irons.Published 10 days ago by B. Lunsford
Excellent non stick surface that has endured some high heat over the last couple of months. Seems to be getting better with age. Read morePublished 13 days ago by steve zimic
My husband wanted this for searing meats and the other night when he fixed steaks, he put it to the test. Worked well and clean up was easy. Read morePublished 28 days ago by JanF
I am very happy to have found these, because cooking is something you do every day, and the fancy and expensive "no-stick" pans have been a bad joke for a long time. Read morePublished 1 month ago by Hoosier Hayseed
I purchased this pan to replace a 30 year old Matfer that I handed down to my son to take to college. Read morePublished 1 month ago by Burt in Bangor