Amazon.com: Customer reviews: Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch,Black

Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch,Black

›

Customer reviews

Customer reviews

4.4 out of 5

6,091 global ratings

5 star		71%
4 star		15%
3 star		6%
2 star		3%
1 star		4%

Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch,Black

byLodge

Color: BlackSize: 15-inchStyle: SkilletChange

How are ratings calculated?

See All Buying Options

Add to Wish List

This page works best with JavaScript. Disabling it will result in some disabled or missing features. You can still see all customer reviews for the product.

Top positive review

All positive reviews›

JPTop Contributor: Camping

First impression cooking with this pan... Not good.

Reviewed in the United States on March 20, 2017

I had high hopes for this product especially being an owner of several Lodge cast iron products. Received the carbon steel skillet tonight and attempted the egg test. The pan appeared to be seasoned well per factory seasoning process like the other cast iron items I've received (no chips or dings). I added a generous amount of olive oil and let it heat a while on medium (gas burner). Cracked the egg and dropped it in and it stuck to the pan almost immediately. I've uploaded some photos of the egg's journey...

# Pros
- Lighter than cast iron
- Rugged, and will be used on a campfire and grill
- Should last a lifetime
- Long handle

# Cons
- 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!

1,022 people found this helpful

Top critical review

All critical reviews›

This has been a disappointment. Unlike other carbon steel pans

Reviewed in the United States on September 26, 2017

This has been a disappointment. Unlike other carbon steel pans, the cooking surface on these is very rough, so it is next to impossible to season it to the point where it is reasonably nonstick. Furthermore, the factory seasoning is pretty bad. This is mostly just a thinner version of a traditional lodge skillet, which is okay if that is what you're after But if you want a carbon steel skillet for a glass smooth cooking surface that you can season into being nonstick, then this is certainly not the product for you. Get the Mauviel or the deBuyer or the Matfer instead.

194 people found this helpful

Sort by

Filter by

6,091 global ratings | 2,068 global reviews

There was a problem filtering reviews right now. Please try again later.

From the United States

JPTop Contributor: Camping

First impression cooking with this pan... Not good.

Reviewed in the United States on March 20, 2017

Color: BlackSize: 10"Style: SkilletVerified Purchase

I had high hopes for this product especially being an owner of several Lodge cast iron products. Received the carbon steel skillet tonight and attempted the egg test. The pan appeared to be seasoned well per factory seasoning process like the other cast iron items I've received (no chips or dings). I added a generous amount of olive oil and let it heat a while on medium (gas burner). Cracked the egg and dropped it in and it stuck to the pan almost immediately. I've uploaded some photos of the egg's journey...

# Pros
- Lighter than cast iron
- Rugged, and will be used on a campfire and grill
- Should last a lifetime
- Long handle

# Cons
- 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!

Customer image

Customer image

Customer image

Customer image

Customer image

Customer image

1,022 people found this helpful

This former cast iron snob now uses this skillet as her Goto skillet.

Reviewed in the United States on December 26, 2017

Color: BlackSize: 12"Style: SkilletVerified Purchase

I have more skillets, pots and pans than anybody I know. I am forever in search of the Right cooking vessel. I Iove my cast iron skillets, but to be honest, the older I get the heavier they feel. So I thought I would give carbon steel a chance. Being a cooking snob, I had my doubts because these pans are so much cheaper than other types. Well, the end result is: This is my Goto skillet. I use it and use it and use it. It heats faster than cast iron and is distinctely lighter. It sears things beautifully and loves bacon and eggs too. The darker it gets, the better it works. And unlike cast iron, you can use soap and water on it without feeling like you're breaking the law.

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.

260 people found this helpful

This has been a disappointment. Unlike other carbon steel pans

Reviewed in the United States on September 26, 2017

Color: BlackSize: 12"Style: SkilletVerified Purchase

This has been a disappointment. Unlike other carbon steel pans, the cooking surface on these is very rough, so it is next to impossible to season it to the point where it is reasonably nonstick. Furthermore, the factory seasoning is pretty bad. This is mostly just a thinner version of a traditional lodge skillet, which is okay if that is what you're after But if you want a carbon steel skillet for a glass smooth cooking surface that you can season into being nonstick, then this is certainly not the product for you. Get the Mauviel or the deBuyer or the Matfer instead.

194 people found this helpful

... this type of product and the claims about how wonderful they were to cook on I took the plunge ...

Reviewed in the United States on July 26, 2017

Color: BlackSize: 12"Style: SkilletVerified Purchase

Having recently become aware of this type of product and the claims about how wonderful they were to cook on I took the plunge and bought this skillet. Having had Lodge products purchased for me in the past and loving them all I jumped at buying another one of their products. As I have read some of the reviews some of the copies do not sit flush to a surface, thankfully my copy does and had no defects that I could find. The pre-seasoning that came on the skillet was lacking to say the least; the textured surface isn't what most people expect when they purchase a high carbon steel skillet. However, after "Properly" seasoning the skillet the texturing is less visible and a non-issue. The skillet itself is heavy, be aware of this. After washing it and trying a test fried egg, I cleaned the surface by gently using a sponge. After drying the skillet I began to season it. Seasoning it entails many steps which are to follow.
Firstly, heat the skillet to around 100F
Put 1/2 a tsp of flax seed oil onto the skillet
Wipe the skillet down thoroughly making sure that there is no excess oil remaining (it will gum up and become sticky) until there is a very thin layer of oil left on the surface
Heat the skillet until it's smoke point (around 500-600F)
Remove the skillet from the heat and let it cool back down to 100F
(During this process the surface will start to turn darker and darker, this is a good thing)
Repeat this process 10-12 more times until the surface of the pan is jet black and slippery as all get out.

Word to the wise, highly acidic foods such as wine reductions and tomato sauces should be avoided in this pan due to the fact that it will oxidize the surface.

Overall if you're willing to put the work in this pan is fantastic and will give professional sears and browning on all of your foods.

111 people found this helpful

Cast iron snob here in TN

Reviewed in the United States on December 27, 2017

Color: BlackSize: 12"Style: SkilletVerified Purchase

I have a family collection that dates over 100 year old pieces that are still used regularly. 8 burner gas stove in kitchen. THIS IS MY GO TO PAN. Favorite ever. Well seasoned and easy to keep that way. Steaks - eggs - and perfect for blackening veggies - I will buy 5 over the next year so all the "cooks" in family can enjoy. Get this pan. Seriously, you're gonna love it.

92 people found this helpful

Equivalent to my French pans with a little work at half the cost

Reviewed in the United States on May 28, 2020

Color: BlackSize: 10"Style: SkilletVerified Purchase

This pan takes a tiny bit more work than french cookware, but at half the cost it is worth the effort.

Out of the box, this pan does not look like it's in the same class as my 3 rivet handle french skillets. And frankly, if you try to use the rough factory seasoning it would take months to eventually become equivalent, if ever. But since my high cost french pans needed the wax coating burned off with subsequent seasoning by me, I don't think it's fair to ding Lodge for needing to burn off the factory coating with subsequent re-seasoning by me. It's six of one and half dozen of the other.

However, the Lodge factory metal finish is not smooth like my french pans (this is a feature to make the factory seasoning fogging process work) which means I *DID* do a little work with sandpaper and steel wool to smooth down the rough surface after I had burned off the factory seasoning in a self cleaning oven. Once I was down to smooth metal, the process was virtually identical to my french pans.

(I understand why there is a factory seasoning; because Lodge is appealing to only the U.S. market. Few European households are going to buy a Lodge pan. And in the U.S. artificial convenience is an important selling point. After all, most Americans call the bag of stuff that comes out a drive through window food.)

Once you're down to metal and ready to season, do it exactly like you would do a french steel pan or a cast iron pan. There are plenty of videos on YouTube. Pick your favorite and go to town. If you like the results, good enough.

Once it is properly seasoned this pan is absolutely equivalent to my European steel cookware. Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost.

The handle on this 10 in pan is canted up about 15 degrees, about the same angle as a Matfer Bourgeat pan, which is a vast improvement over the horizontal handle of the Lodge CRS12 that I bought several years ago. I find this handle is excellent. It doesn't get hot while making breakfast, but realize it does get hot in the oven.

The pan's metal is 12 gauge steel, so it is about the same thickness as a de Buyer Mineral B 9.5" omelet pan. And the handle is riveted to the pan like de Buyer's Mineral B line rather than spot welded like Matfer. So I expect this pan will end up easily outlasting my grandchildren, much like a cast iron one. But without the weight of cast iron.

———
Five month update:
This has become my go to breakfast pan. Eggs slide around easy. It’s now every bit as smooth as my expensive French pans. A little shallower sides and slightly bigger flat bottom than my similar De Buyer Mineral B, so morning omelets are easier than with the De Buyer. It goes in the oven safely for frittatas. Cleans and seasons exactly like cast iron or French steel, no difference (come on, iron molecules are iron molecules the world over), and it’s noticeably lighter than cast iron - so it heats and cools faster than cast iron. Note that it doesn't heat and cool like a copper pan because it’s not copper - that’s a completely different animal. But the heat retention and distribution is exactly equivalent to my French steel pans.

Makes an awesome grilled cheese sandwich, too.

Overall this pan is worth ever cent I paid and the effort I put into seasoning it right. Try to take it away from me and I’ll use it to beat you.

If you want an iron cook surface and not the weight of cast iron, then this is the ticket.

24 people found this helpful

Love it but wish it was lighter.

Reviewed in the United States on August 8, 2017

Color: BlackSize: 12"Style: SkilletVerified Purchase

The reason I gave it 3 stars instead of a 5 is because of the weight. For a carbon steel pan this feels awful heavy. It's not as heavy as my cast iron pan (14" 7 pounds) but much heavier than my carbon steel wok. Here are the stats:

14" carbon steel Wok with a handle: just over 2 pounds.
12" carbon steel Lodge pan with handle: just over 4 pounds.

So despite being smaller in size the carbon steel Lodge pan is DOUBLE the weight of my carbon steel wok.
I took off 2 stars because the weight was a big factor in comfort and convenience. It's hard for me to pick the pan up and pour from it with one hand. I have to use two hands when it's mostly empty, when laden with food I have to use both hands and brace the handle against my body as leverage. I got carbon steel because it's a material that can be seasoned and is light and maneuverable. That aside I do like how the pan performs.

I've had it for several months now. After seasoning with salt and aromatics it is very nonstick and smooth. My eggs, crepes, dumplings all that good stuff can glide on this pan with just a touch of oil as lubricant. It's fantastic. I season it again if I scrub it down with water and soap (yeah I know some people are not into that, but to each is own). Usually I don't have to scrub since most things don't stick to it. When I cook pasta sauce or burn heavy milky things I do give it a scrub down the next day. Otherwise for most other cooking I just take a paper towel and give it a wipe down when it's slightly cooled and consider it clean. I think some of the bad reviews about it pitting and looking like rubbish are from those who are unfamiliar with metal pans such as these. If you don't dry them off thoroughly it WILL rust, at least until you have a solid seasoning from years of use. Also this comes "pre-seasoned" which is, I think, what some people see flaking off. It's just the pre-seasoning which isn't gonna by much use after the first cooking. So... I mean... I think it was more meant to keep the pan from rusting in transit and not so much a permanent coating.

Customer image

Customer image

Customer image

Customer image

Customer image

Customer image

Customer image

Customer image

Customer image

56 people found this helpful

... iron skillets and dutch ovens are Lodge and are amazing. Decided to pull the trigger and try out ...

Reviewed in the United States on May 17, 2018

Color: BlackSize: 12"Style: SkilletVerified Purchase

All of my cast iron skillets and dutch ovens are Lodge and are amazing. Decided to pull the trigger and try out their carbon steel skillet. The first one arrived chipped. OK, things happen, return it for a replacement, right? Second one? Arrived chipped. What shoddy workmanship.

43 people found this helpful

R. Giskard Reventlov

Rough upon arrival. After 2 hours with sandpaper, slicker than snot.

Reviewed in the United States on April 2, 2018

Color: BlackSize: 10"Style: SkilletVerified Purchase

Got it cheap at $20.69. I thought that price was an aberration, and was proven correct as it's gone up in the few days since I bought it. I bought the 10 inch size to use primarily on my charcoal grill. When I cook on the grill I like to do everything for the meal on it. Meat, potatoes, veggies, whatever possible. I used it for some herbed potatoes last night with great success.

Anyway, this pan arrives pretty dang rough in texture. I expected that from other reviews. I have a DeBuyer blue steel crepe pan for comparison, which is finished very smooth and is super slippery.

Well, I decided I didn't want to wait for this pan to smoothen out with use. So I decided to expend some serious elbow grease on this pan to smooth the cooking surface. I spent two hours wet sanding it. I started with 180 grit and went in steps up to 600, and finished with some 00 steel wool. During the process, I found that the steel used in this pan is a bit lower quality than my DeBuyer. It has some porosity that only showed up after I sanded it for a while. The seasoning fills that in, though, and gives it something to adhere to. So, it's not a negative, per se. Just tells me that it's not as high quality as my French steel pan. But the price reflects that.

Once I was done sanding and polishing, and after a few rounds of seasoning on my big gas burner, it's very slick and works great. Super slippery. The only thing I'd like is an enameled handle. I'll just have to keep the handle seasoned as well.

So, 4 stars. 1/2 star deduction each for the lack of enameling on the handle and the rough texture upon arrival.

24 people found this helpful

Surface like 100 grit sandpaper

Reviewed in the United States on January 13, 2019

Color: BlackSize: 12"Style: SkilletVerified Purchase

We have two of the De Buyer skillets that are fantastic. We wated another one in a large size and th eLodge looked like a great deal.

It is not.

The De Buyer skillets are made from sheet carbon steel that is die pressed into shape and start out with a very smooth surface. This surface improves with use and "seasoning".

The Lodge arrived with a surface that is like 100 grit sandpaper. More like a cast iron pan than a carbon steel one.

It also arrived "pre-chipped" with a number of dings in the surface.

Beloved took one look at it an said "No thanks...".

Back it goes.

25 people found this helpful

Questions? Get fast answers from reviewers

Need customer service? Click here

‹ See all details for Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch,Black

Get to Know Us

Make Money with Us

Amazon Payment Products

Let Us Help You

English United States

© 1996-2021, Amazon.com, Inc. or its affiliates