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Lodge Carbon Steel Skillet, Pre-Seasoned, 10-inch , Black
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- 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
- Refer user guide below before using the product .Made in the USA
- 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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From the manufacturer
Carbon Steel Heats and Cooks Evenly
Use & Care:
Wash seasoned carbon steel by hand with mild soap or none at all. Dry promptly and thoroughly with a lint-free cloth or paper towel. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm. Hang or store cookware in a dry place. That’s it! You’ve just preserved your future heirloom.
Lodge Pre-Seasoned Carbon Steel Skillet
Pre-seasoned and ready to use right out of the box
The Carbon Steel Skillet is perfect for professional, home or camp use. And like our cast iron cookware, these pans are pre-seasoned and ready to use.
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. Three 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 for a natural, easy-release finish
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 soy-bean 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.
- 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
100 years & still cooking. ..
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a “Good Buy” Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now lodge has added a new line of seasoned steel skillets. This handy 10-inch seasoned steel skillet is the only pre-seasoned and ready to use out of the box steel pan in the market place right now. Each skillet is pre-seasoned with natural soy bean oil. Maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It performs well in residential and professional kitchens as well as outdoors. Made of 12 gauge carbon steel. Steel is a high density metal that does not retain odors. If maintained correctly, it will last a lifetime. Thickness of the cooking surface allows the pan to heat up quickly but also retain the heat needed for even cooking. The handle angle is conducive for both stove top and oven cooking. Each handle is attached to the skillet with 3 secure rivets. As a result of the pre-seasoning process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the cookware which creates an easy release finish. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. The brown spot will turn black with use. Made in the USA.
Top reviews from the United States
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- Lighter than cast iron
- Rugged, and will be used on a campfire and grill
- Should last a lifetime
- Long handle
- Nothing like the cast iron which passes the egg tests on first use
- Price, more expensive than the cast iron but performed the worst on initial cook
I will be scrubbing down the pan and re-seasoning it myself since other reviews mentioned the same problem I faced. The cast iron items get better with use so I'm hoping the same thing. First impression cooking with is pan was horrible. Hopefully I can update this review and increase the stars since I'm a huge fan of Lodge.
# Update 2017-03-22
I've had to bump it up from 3 to 4 stars. Second time using the pan, the egg did not stick! I had scrubbed it down with a chainmail scrubber and re-seasoned the pan on the stove top and not the oven. I added a light coat of vegetable oil to the entire pan after washing it. Then placed it on the stove top with high heat setting until it started smoking. I reduced the heat to medium and allowed it to cook in some more. I wiped down the pan after it cooled down. Then I heated it up again, added a little olive oil and cooked an egg that didn't stick. I've uploaded more photos of the 2nd time cooking an egg with this pan. I'm a very happy customer and will update this review as I use this pan more.
# Update 2017-03-26
I've had to bump it up from 4 to 5 stars. This carbon steel pan has become my favorite frying pan in the kitchen! My first impression cooking with this item was poor due to the factory seasoning. After using it several times and washing it properly, it's non-stick and works amazing. It's now my go-to egg pan. The factory seasoning seems to only help with actual continued seasoning. I'm pretty sure the factory seasoning is there just to keep it from rusting and it provides the new black finish look without the toxic metals/chemicals and paint that most non-stick frying pans come with. I haven't ran into issues that other people have reported with the warping issue. I use a gas range and heat the pan up on high with the biggest burner and experienced no warping. I noticed my pan has started to build up a nice patina with only several uses. For those who are experienced with carbon steel know what a good patina does and how it helps to prevent rusting. I'm very happy with this purchase and will be ordering the 12 inch pan soon. Next and final test will be using it at the campfire!
Like cast iron, carbon steel requires some care to avoid rust, but it will reward your small effort at drying it well and seasoning it for the next time you use it.
Please note that carbon steel is reactive.
I am glad I took the chance on carbon steel.
Top reviews from other countries
and too be honest was a bit nervous that I'd blown a load of money on a pan that wouldn't live up to the expectations that I had
Well I can assure you that despite some of the negative reviews this pan is the real deal, I can only assume some people don't use them
properly, seriously get the pan hot enough to slightly smoke turn down and nothing sticks, really impressed washed with hot water as stated with cleaned it a treat and then oiled (I used rice bran oil as can take very high temperatures also seasoned a few times just to get it going!)
Use it as stated and you will love this pan!!!
Ps.. I used on gas hob and as other reviewers stated you will need to turn down heat as it gets seriously hot, so careful not to burn them ribeye's!!