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Lodge CRS12 Carbon Steel Skillet, Seasoned and Ready to Use, 12-inch
|Price:||$28.02 & FREE Shipping on orders over $49. Details|
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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
- Made in the USA
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This item: Lodge CRS12 Carbon Steel Skillet, Seasoned and Ready to Use, 12-inch
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|Item Weight||Information not provided||4.11 pounds||8 pounds||Information not provided|
|Warranty Description||Lifetime limited manufacturer's warranty||Information not provided||Information not provided||Lifetime|
|Size||12"||11 7/8-Inch||12-Inch||10.25 Inch|
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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.
Top Customer Reviews
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.
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.
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 ›
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.
Like others have noted, this pan arrived with a "chip". But on further inspection it's not a chip in the steel, but a chip in the seasoning. See pic, It looks like the pan is suspended by the handle while it is sprayed with the seasoning oil. Excessive oil collects on this edge, thanks to gravity. On either side of the chip, there is an extra thick layer of the seasoning. It is this thick layer that has chipped off. I won't return the pan, but I will season this exposed edge. If not for this slight flaw in the seasoning process, I would give it 5 stars.
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!
Most Recent Customer Reviews
I am a HUGE solar cooker. I have a solar oven and a solar grill so a black pan is almost essential and the cast iron that I love so much (Lodge only) takes too long to heat up... Read morePublished 22 hours ago by jdamc
I love this thing. Easy to clean and cooks evenly. After awhile the shape becomes concave and not flat. I thought this wouldn't happen since it was steel. Read morePublished 3 days ago by Julius Ferrer
At the time I ordered this pan the few reviews were pretty good. By the time it arrived they were not so good. It seems that it was prone to warping. Read morePublished 4 days ago by honolulu
I can't be more satisfied with this well made little skillet after two years of use. It is pre-seasoned and the layer does come off over time, but with proper care and use, it is... Read morePublished 6 days ago by SC
I was searching for a good non-stick pan and am so happy that my research led me here. Restaurant chefs don't use non-stick, so I figured, why should I? Read morePublished 6 days ago by MRP52
I like this pan because it is lighter than a cast iron pan. So far cooking on it has been pretty good. I did season it again myself just to be sure food would not stick. Read morePublished 17 days ago by Linda
I USE THIS ALMOST EVERY TIME I COOK....LIKE IT BETTER THEN MY CAST IRON SKILLET!Published 18 days ago by Richard Daul
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