YOSUKATA Coating-Free Carbon Steel Pan - Durable 7.9 Inch Frying Pan for Cooking Healthy and Delicious Meals with Removable Heat-Resistant Wooden Handle - Easy to Clean Fry Skillet

I like cast iron. My go to pans are cast iron but I was looking for something that was lighter weight and would be good for camping (i.e. easy to pack, lightweight). I wanted something made in the USA so I bought the lodge carbon steel pan - it arrived and we all agreed that it was as heavy as our 8” cast iron and the handle was awkward and would need a handle cover to avoid heat. So, I returned the Lodge and chose this 7.9” pan. It’s not made in the USA, but it has performed exceptionally well and we are super happy with this purchase. The light anti rust coating was easily removed with soap, water and a light scrubbing.You can easily remove the handle with an allen wrench (not included) which is handy if you want to season it on the grill.The handle feels good in your hand and never gets hot. After the initial seasoning on the grill we started using it as a daily pan. It seasoned easily and has become a favorite for eggs. It’s also appreciated over its lighter weight than cast iron.As for camping this has been great, you can remove the handle and store it easily and it’s not as heavy as cast iron. You can remove the handle or wrap it in foil if you use it over the fire (a possible drawback) another possible drawback is keeping track of the the allen wrench (not included)- I will be replacing mine with a long wingnut. It was even small/light enough to take bike camping. Overall, a quality pan, perfect thickness and seasons easily. I may go ahead and get the 10” too.

The pan came with an extra handle and preseasoned. Nice and well made and exactly what I had hoped for. I cook natural foods at least five days a week for my wife and I. At that rate of cooking, the way I cook with high heat, Teflon,at best lasts a year. So I've been using the cast iron exclusively but it is heavy and I needed another pan anyway. High carbon steel is the best of both worlds. I'm never going back!!!

During seasoning, I see burnt yellow stains; after one use, more stains. Is it normal?

I bought this pan for camp cooking, but it is a little too big and a little to heavy for me to put in my backpack, but it is a great for home cooking. Heavy duty with the cool touch handle, it works just like cast iron but lighter. Used it several times already, seasoning is coming along nicely, easy to clean, no issues.

This my first negative review after being on Amazon for 8 years. Terrible quality. Left with stains after second use. I would not recommend buying this.

TL;DR - with proper use and care, this is a worthy investment for the kitchen.At the time of purchase, there were literally no reviews on this product, so I thought for $30, I'd gamble with some new cookware and provide some feedback for potential buyers. As I write this, I have been using this 7.9" fry pan practically non-stop for two days. This is my first ever experience using carbon steel cookware.On arrival it was sealed in a plastic bag and coated with a very light layer of protective oil to keep it from rusting in transit. Washing this off was quick and simple. I gave it one round of seasoning with canola oil as per the instructions which were included, then fried an egg in butter as the first test. The egg stuck at first but as it cooked it loosened right up and slid across the pan like a leather sole shoe on black ice. Cleanup was simply wiping it down with a paper towel, nothing was stuck or burnt.Pan fried potatoes have also been an excellent success with a little clarified butter, but this is where I had some trouble on day one. Turns out the blend of spices I normally cook with strips the seasoning right off the pan, causing bits of potato and spices to burn and stick. I suspect it's the lemon pepper, and it took almost five pounds of potatoes before I tried omitting the spices with excellent results. I found that they retain more flavor when added once the food is cooked and dumped on a plate. I'm not much of a cook though, so I wouldn't know if it was bad to cook the spices or not anyway.After a three round seasoning session I was able to fry three eggs and four rounds of potatoes (sans spices) with absolutely nothing sticking when using clarified butter for cooking, making sure to preheat the pan before adding the food. Between uses I allowed the pan to cool to where it was just warm to the touch and wiped it clean with a paper towel which leaves a layer of oil behind for protection, no need to wash or scrub.I specifically chose this make and model for the size, weight and the removable wooden handle, making it an ideal addition to the haversack for camping. I will update this review once I have more experience, especially after testing over a campfire, but I am really liking it so far.

Not sure what value this offers. Not a non stick. Seasoning is a continuous effort. Coating gone on edges in couple of use.

I watched my temps with a laser while seasoning and right around the 350 365 mark the pan starts to wobble. I checked it before seasoning and the pan was sitting flat. I use the potato peel method and it warped before my oil had the chance to polymerize. I use a ceramic flat surface to cook on so this isn't good. The pan does preheat quick and it's very easy to govern the temps. Would be a great pan if only it didn't warp upon heating.