Pre-Seasoned Carbon Steel Skillet 10" Black CRS10

Good product, heavy carbon steel frying pan. Only one remark: seasoning is not perfect the center of the pan seasoning gives away partially at the first usage. I suggest to repeat the seasoning at least once before using the pan.

Lighter then cast iron, but as resilient and good for cooking. Make sure you season it ( plenty of videos online) and maintain it . Great!

Good for a household!!

As always expected, the quality is good. Used for camping at home.

They are the perfect middle ground between cast iron and coated non-sticks. Not overly heavy but have good heat distribution, non-stick without having the coating peel off into the food over time.

Just placed some water to boil it in the pan for cleaning before first use, and it got warped. I know what I need to avoid doing to preserve a carbon steel skillet, and this is just not one of these things!

Its a great skillet - but soooooo heavy! Its pretty useless unless you use some sort of grip on the handle. The handle design is sharp and if you lift it empty - it hurts your hand so imagine moving it around with food!

Nice quality

Having only had non-stick and stainless steel pots and pans it took some time to learn the best way to cook with carbon steel and cast iron pans but I love them now. I got rid of all our non-stick cookware even though they were expensive top brands and non-PFOA. Some were scratched and I read scratched non-stick pans are unhealthy to use. It seems like the non-stick pans keep evolving to some other chemically made coating because the previous one turned out to be toxic. Now I cook only with carbon steel, cast iron and high quality stainless steel. I use stainless steel for boiling soups, pasta and acidic food like marinara sauce but carbon steel and cast iron for pretty much everything else. Using the care and cooking information from Lodge on their site has helped immensely and we keep noticing that what I cook just tastes better! I love that you can heat the carbon steel pan and seer the outsides of foods without drying out the interiors. You can scrape whatever sticks and use stainless steel utensils without worrying about damaging the pan. It took a while to develop a non-stick quality that is possible in carbon steel cooking with oil seasoning. We have a whole food plant based diet (except for the occasional eggs our pet hen gifts us) and the vegetables taste amazing! The WFPBD gurus often recommend don’t cook with oil but I personally would rather take my chances with oil than non-PFOA coatings. Also, carbon steel and cast iron is better for the environment. I don’t know how to keep my discarded non-PFOA pans that are damaged out of a land fill! I also got a cast iron cleaning kit on Amazon that has a mesh metal tool that helps scrape off anything that sticks. I had given up on a small cast iron pan I bought years ago when it rusted after I washed it and it sat in my cabinet unused. I read the directions again on how to care for it and now it is one of my favorite pans. The rust cleans up and you just season it again. I wanted to try carbon steel after reading it was lighter weight than cast iron and French chefs prefer it. The care is pretty much the same for both carbon steel and cast iron but carbon steel is lighter weight. One benefit of cast iron that carbon steel doesn’t have is that I can build up muscles just lifting it. LOL. This pan is a good size for many recipes and has become one of my go to favorites.

تم تجربة مقلاة الكاربون ستيل . وكانت تجربة مميزة جدًا. من المهم العناية بها اثناء التنظيف ، ومسحها بالزيت بشكل مستمر. مع تكرار الاستخدام ستصبح أكثروأكثر غير قابلة للالتصاق.

Son excelentes como comal grande, para pizzas o para hacer desayuno todo en un sartén.

Pannans vikt är bra, liksom behandlingen den har genomgått, den är idealisk om du vet hur den ska användas och underhållas. Jag skulle köpa den igen utan att tveka.

This is a outstanding pan, the fish fry and Paella in first attempt came out so well, worth it