Lodge Carbon Steel Pan Review
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- Опубліковано 22 тра 2024
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Uncle Scott's Kitchen reviews a Lodge Carbon Steel Frying Pan. How does the Lodge carbon steel compare to the Matfer, De Buyer and Mauviel? Does it cook Beyond Meat patties well?
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#carbonsteel #seasoning #cooking #cookware #lodge #cookingshow - Навчання та стиль
Hey Uncle Scott - recently discovered your channel when I was on the hunt for my first carbon steel skillet. I'm a huge cast iron fan and huge Lodge fan so I think I'm going to go with one of these. Really like the thoroughness and honesty of your videos dude. I can't wait to see what you do next!
very grateful for this review I was worried about the texture in the pan, but feel confident when mine shows up it will work out
Thank you, Moore! When you get yours up and cooking, post back and say how it goes if you have time.
Nice details there ! I think I need to add one to my kitchen. Thank you.
They are good pans and you can never have too many good pans!
I just bought a Swedish carbon steel pan with a rough texture similar to this one and preseasoned, glad it seems to be possible to fry eggs in it eventually
Great review as all your reviews are. I love the humor AND applause. 👍🏻👍🏻
Thank you, Tom!
Nice review. I’m new to carbon steel pans and have a set of Swedish kockums pans. They have the same texture on the inside like the lodge, I’m still not sliding eggs around but now I feel more confident getting there. 👍
I have had a 10” lodge carbon steel pan for several years. It’s been performing fantastically. Thanks for the video
10 years - nice! Do you have any maintenance tips? Anything special you do to it?
I told you my de buyers mineral B left home but I’ve managed talk to nicely to it and it’s giving me another chance. I’ve now dug out my Lodge carbon steel skillet which I’ve had problems with but I find myself using it more and liking it. I’ve just got a Lodge combo cooker we’ll see how it works out 💪
Thanks for the review - I'm looking at buying a lodge skillet!
Uncle Scott you did a great job of testing these Lodge carbon steel products. I have the complete set - the three skillets - 8", 10" 12", the 15" dual handle pan, and recently acquired the 18x10 griddle. While I have only used the griddle once (got it to go with a new gas range with a long center burner) every other piece required a few uses before it gained a non-stick surface. I've had them for a few years now and they have developed a nice cure and I use the small 8" to make eggs often. My experience with these is exactly as you show in your video. I also have a number of De Buyer Mineral B pans in different sizes and agree with what you have to say about them as well. They are my favorite pans. I look at it this way. With the Lodge carbon steel you are up and running with a single wash of the pan when it is new but then it takes a number of uses to get a good cure on the pan. By comparison, with the De Buyer pans it is a rather long process to get the packing wax off initially, but they develop a nice non-stick cure even after just one use. In the end I would call it a wash when comparing the time and effort needed to get these pans to the full potential. Great review!
Thank you, Ernesto! It's very reassuring when someone with a lot of pans and experience agrees with the videos. I have lots of Lodge pans and dutch ovens. I really like them. Always good quality. I think my little De Buyer 9.5" omelette pan is my favorite in the whole world. Perfect for breakfast eggs. Nice to have both!
Watching this again, reminded of my own Lodge Carbon Steel. Love that thing. Use it mostly to cook burgers and breakfast. Last time I made eggs, didn't stick to badly either.
Big fan of Lodge... they make great stuff. It amazes me still that the seemingly-rougher surface of the Lodge CS is about as non-stick as the French pans' surfaces.
@@UncleScottsKitchen Most likely because once you've repeatedly use it, the seasoning builds up enough to slowly smooth it out.
Granted, I cheat on their cast iron by using sandpaper and rebuilding the seasoning myself, but I didn't do that with the carbon steel pan.
I still wish I could find more brands, though. A nice, heavier carbon steel pan sounds amazing.
I have the lodge griddle and I was worried about the bumpy surface like you talked about but I actually noticed it seemed to help keep things from sticking. I would think the opposite but it was as if the bumps kept the food separate from the surface. We used it straight with no seasoning and it has been great! Now I just got the 10” lodge carbon steel and crossing me fingers…
You just reminded me that I have got a 10” lodge carbon steel skillet. Got it last year but wasn’t sure if it was going to work out. I’ve used it a couple of times and put it away but it’s worth getting it out for another go.
Heck yeah. Might as well use the heck out of it.
I really love geeky, over the top reviews of most anything and I really enjoy your videos! I ended up getting a 10 inch Lodge CS fry pan after watching this. My first ever steel pan. I must say it's worth the extra effort to season and to learn how to use (there is some adjustment) as everything seems to tastes better. Thank you!
Glad the videos were helpful! That should be a great Lodge pan... many great meals await.
Actually a You tube video I can use. Thanks for this.
Welcome!
Hi dug out my 10” lodge carbon steel skillet gave it another try 👍 fantastic having steaks tonight yum 😋. Love the channel.
Awesome! Nothing better than making a great meal. Really glad the videos are worthwhile... makes working on them worth it.
I sanded off the pre season on the lodge and re seasoned. Great pan. Thank you. I like the long handles on the lodge carbon pan.
How long did the sanding take? Was it a big mess?
Not long. Used a small hand held corded sander. Got it very smooth, and reseasoned
Made one pass rinsed and washed. Then did it again down to the bare steel. Hour total time, give or take
I haven't tried sanding one of these pans yet but maybe someday.
@@UncleScottsKitchen Trick to that is gotta re-season the pans really well. I use the oil, salt and potato skins method a few times then fry up a mess of bacon.
@2:50, that SS pan tips because the handle is above the center of gravity. It’s top heavy. The lodge being lower and wider helps.
I think you are correct... Lodge has better design definitely than the tipping one.
I have many lodge products, they basically all perform the same if you know how to prepare and then use them. This lodge carbon steel pan is a product all to itself. I would call it a hybrid carbon steel pan. It cooks like a refined cast iron pan at the weight of carbon steel pan. I believe the texture of the lodge carbon steel pan is a unique process that fufther assists with the total performance of this great product. I used flaxseed oil to further season before first use. The fried egg test passed first try.
What do you think about the flaxseed oil vs. others?
Like everything else, it’s the process that matters first. I find the flax seed oil adheres best with less smoke and then maintains the coating longer. Greater goods has a great deal on the oil and you should check out the pan they offer. Machined finish cast iron for 30 dollars. Cant beat thé deal .
@@UncleScottsKitchen
Sir, I've seen reviews where folks use flaxseed and say it flakes off easily. I have no personal experience and can only go off of what I've seen.
Nice video. The applause is perfect for those who appreciate a corny dad joke. I have the Lodge cast iron you showed and was also concerned about the texture when new. I gave mine 3 or 4 goes with Flax oil in a 500 degree oven and then cooked bacon in it for the first few times. I think that the texture helps to hold on to the seasoning long term because mine in super smooth now after a couple years of daily use. Going to pick up the Lodge carbon steel pan for omelettes and seafood. Keep up the good work.
I got the 10" once seasoned it is a work hoarse! Plus for the price point it is hard to complain .. I use it more than my smithey carbon steel farm house skillet surprisingly
The warping of the pan is a deal killer for sure.
THX
WELCOME
what is your favorite size pan when cooking for 2 ?
I have one of these in ten inch size. Tried it right out of the box, and eggs and meat would both stick.
I took a block of fine-grit sandpaper and sanded the floor of the pan lightly to smooth it out a little. Washed it, then seasoned it w/ Crisco according to the oven method found in "The Culinary Fanatic" channel. It seasoned up nicely, looks good, and no more stickage.
How much of a difference do you think this makes in the long term non stick-ness of the pan? I never sanded my cast iron skillet and just used it for almost everything, and now the once textured surface is very very smooth. Would sanding it down like you mention be a bit of a short-cut to get there with this pan? Thanks
@@cameronadamson3809 I went by Kent Rollins method; sand it lightly to smooth it a bit, then season it. I seasoned in the oven, BTW, 3 coats. Much better! The textured surface Lodge puts on these pans helps them hold seasoning but makes them a little sticky, I think. Be well!
I love my Lodge products. I have a 12-inch cast-iron that I've used almost daily for the last 21 years. I also have a few of their dutch ovens and a griddle. I personally prefer my Lodge 12-in over my vintage Griswold pans, some of which are more than a hundred years old but if I need a small cast iron pan the Griswalds are all I have. I don't have any of their carbon steel and really don't plan on investing in any. For that, I've always used the French pans and see no point in buying something that I will, "most likely", not use.
On a different note, I have ordered the de Buyer, Mineral B, 9.5-Inch, Omelet pan and it's supposed to be delivered today. I bought it based on a few reviews but it was really your video on it that prompted me to order it.
Thank you for your videos.
Awesome comments. Thank you, Barry. I love hearing about old pans like those Griswolds. Lots of history and usually lots of good family memories with them. You don't get that with a T-fal nonstick! Did you get your egg pan? Like it? That one in particular is my favorite pan... I use it more than any other.
@@UncleScottsKitchen Yes sir, it came and I've had some time to use it. I liked that it seasoned up nice and quicky. I had an egg slide around like it was on the ice after --- perhaps 3 cooks. I love that it's light and easy to maneuver and use it often when It's just me and the wife. I have a Mineral B 12-incher that I use more often but only because I normally cook for a small army but do like the omelet pan better.
My only issue is the handle. Same issue with the 12-incher. I've actually considered stripping the handles on both pans so I can use them in the oven without gunking up the handle. In time, I may or may not. Who knows at this point? If I do I'll start with the 12-inch pan. I'd be more likely to place that in the oven than the 9.5.
I have a De Buyer 9 1/2 inch carbon steel pan that I've seasoned. But eggs still stick in the pan. What temperature do you have your oven set at? Low, medium, medium high, etc.?
I have a De Buyer pan and I noticed that while the bottom of the pan is smooth, the sides are extremely rough. Should I scrape that off with some steel wool and start over again with the seasoning process?
Try the Solid Teknics pre-seasoned quenched carbon steel pans. They are one piece, no rivets to get food stuck in, and they have more cooking surface.
First thing you should cooked in this pan is chopped bacon. Go thru a whole pack, keep ur heat on med low. then after the bacon cook a couple handfuls of french fries in small batches of course, by the time you get thru with that you should be able to scramble eggs in butter with no sticking at all, jus keep ur fire nice and low. thats how i did my lcss. Mine is a 10in i do want to get a another one, maybe an 8in. after you get all this good food done make sure u got sum good hot cowboy coffee to go with it and u will be walking in high cotton, son
I like your style, Dude.
@@UncleScottsKitchen thanks guy, i like your style too. You take care of that pan and you'll find its the best pan you've ever owned. two of my most favorite things in the world is my lodge carbon steel skillet and a good pot of cowboy coffee, and of course bacon and french fries
So I pulled the trigger and bought this pan and after a few cooks I agree it's not as non-stick as you'd hope but it's not terrible. One thing I noted is that when cleaning with a paper towel that rough finish leaves bits of the paper towel behind which isn't something I saw with my Misen pan. Also I would advise others to not bother with the optional silicon handle holders for a pan of this size. The handle is already excessively long and when you add the holder it's very close to tipping over at all times. I'm going to try and make this my primary pan for making eggs in the morning and see if I can get it better with age. But I think if someone were new to carbon steel they might be more impressed with something from Matfer or De Buyer even though they have a learning curve.
See if that surface kind of smooths/fills in over time... I'd bet like you said it will get better with age.
The applause from the audience 😂😂😂 That is great!
I have one and like most cats iron or carbon steel the pan temp is key ! With eggs NOT TO HOT or it's not gonna work well....so a low med temp is best...less is more!
Agreed! Pan temperature is a huge factor...
Hi, love your videos! Have you thought about reviewing the Lodge 12 inch DEEP cast iron fry pan. I got one a short time ago and would love to hear what you think about it. I won't say what I think because I don't want to sway you. Thank you for all you do....
Thanks Wayne! I have not reviewed that one yet, but maybe I can get one on The List of Videos to Do. What do you cook in yours? Different than the regular version?
@@UncleScottsKitchen Hay thanks Scott for the note! I like to make caramelized onions in mine, l tend to over cook and use like 4 large Vidalia onions in a batch. If I am going to make them, I want alot. I love them. I can eat them right from the bowl with a fork!
When I got my 12 inch no one was selling 12 inchers, only 10's. When I saw the 12, I thought in time (when I am long dead) it would be worth more cause of is size. I think l bit off more the I can chew. It's a honker. I would call it a dutch oven with a side handle. Even I find it hard to hold over a sink to wipe out. But when I make my onions everything stays in. And a 12 inch cast iron cover fits great, but not a dutch oven cover. So it would work for camping, but only as a pan. It would work in a kitchen stove oven. Mine happens to be on the blink right now. The sides are very deep, 3.5 inches I think. So it will be great for beef stew with upcoming cold weather. It has the Lodge pre-coat of seasoning on it and it has the Lodge bumpy surface. It will easily hold a full chicken or roast.
Well those are my thoughts on it. Either I just gave you en outline for a video, or one to stay away from... Hahaha!!!
Just kidding! I did get myself a Lodge carbon steel pan, I have been making all kinds of things in that. I have gotten into making fried potatoes, I even have the flip down. I have a 12 inch now, and I want a 10 inch in another brand to try a smooth pan. So I am on the hunt...I want something for omelettes.
I have done all my cooking in cast iron, but you have turned me on to carbon steel.
Sorry, I hope I did not talk your arm off here... Thanks again for the note back. Stay safe and use a mask.....
Wayne
Is the de Buyer omelette pan Mineral B? Is that carbon steel?
The lodge carbon steel pan has a small cooking surface area as compared to most others. It’s cooks quicker and as a result is a hybrid carbon steel pan.
It's definitely thinner too... it'll cook hotter and quicker more likely.
I'm really interested in trying one of these. I love my lodge cast iron but I do have a flat top electric and I'm concerned about warping being that this one is a bit thinner. Have you tested that at all? I know they tend to say to use thicker carbon for flat tops but Lodge has a pretty solid reputation too... Would love your take. Thanks!
I personally have not had a problem with my Lodge carbon steel warping on flat top electric. I have heated my 10 inch pan rapidly many times and there is only a tiny bit of warping compared to what happens when you do the same with a Matfer or De Buyer. This however does not seem to make the pan heat unevenly. Even my 12 lodge has not warped yet when it doesn't even fit the burner
solidteknics carbon pans now actually come with that texture...they say it actually helps the seasoning stick better
I was hoping the results would be good for the Lodge. I like the made in the USA aspect. Thanks.
I have a 10" pre seasoned lodge carbon steel skillets. It works amazingly well. Do not hesitate to get you one.
@@roybonilla4354 I've got a bunch of Lodge cast iron. Great stuff...
@@roybonilla4354 Same. I've used mine daily for 3 or 4 years. Big fan.
As long as the skillet isn't warped or the handle falls off, there's not much science to it. It's a round piece of carbon steel sheet material pressed into a skillet and a handle attached to it. Unfortunately, Lodge thought they had to reinvent the carbon steel skillet (they've been making them over in Europe for more than 100 years) and put their stupid rough surface into those skillets to apply that factory seasoning. Furthermore, Lodge uses very thin sheet material which may reduce the weight, but also reduces the heat capacity and toughness of the skillets.
Therefore I would go with a good European brand like DeBuyer or Matfer Bourgeat (which are Made by the A. Turk GmbH in Germany) or a handforged one (if you want something fancy and unique).
@@HrWisch You're certainly entitled to your opinion.
How suitable are these types of pans for electric coil ranges? We have that and I am concerned about burning, etc. because of the nature of the coils and the relative thinness of the steel pan.
I haven't tried it, but I think it would work fine as long as you keep an eye on it. You are right on the thinness... I think it would be very responsive if the thermostat kicked on and off a bunch, but no reason it shouldn't work.
I hit my Lodge cast iron pans (10" and 12") with my right-angle grinder flap wheels at 80 grit, 120 grit and 180 grit. Then I buffed, cleaned and seasoned. They are NICE! What would you say to any sanding/grinding/buffing/conditioning to a Lodge carbon steel pan? Do you think it would benefit in the same way as my cast iron pans? The pebble-y texture that comes with a Lodge cast iron pan ( to me... my personal opinion ) is no good. I think the cooking surface should come smooth as a counter top.
hey Joe, did you sand/buff or do anything to the Lodge Carbon Steel pan? im thinking about get the Lodge C/S griddle and not sure if i could sand it like the Cast Iron pan.
@@LoverOfK9s I ended up getting a de Buyer carbon steel pan from Amazon. It was smooth out of the box. It just needed cleaning, heating, seasoning. It's NICE! Heavy, but nice.
I've fought my Lodge for three years now. However, I've been using corn oil. Switched it out for vegetable oil today. The fight is over. Corn oil seems to create a sticky residue.
Your comment on using corn oil, please.
I occasionally use it for frying but I have never seasoned with it. Sounds like you figured it out though... isn't it amazing how a small change like that can have bigtime results?
Uncle Scott; When you cleaned the "hamburger mess" have you tried a deglaze of a little flour mixed with beef stock? I suggest that would make an excellent gravy for your french fries or any other potato.
Do we live in a simulation? I'm not sure, but I literally just browned some beef and deglazed with some beef stock within the last hour for a new video I'm doing on the 12" version of this same Lodge pan, then I just signed on to UA-cam and read your comment. Interesting. Very, very interesting. Hmmm......
@@UncleScottsKitchen I guess it's true, geniuses think alike! LOL!
John Shaw
I'd still go with DeBuyer. The thicker material not only has a much better heat retention, it's also less prone to warping on glass stove tops. Here in Germany, there are good quality carbon steel skillets from numerous brands (Turk, Rössle, Gräwe, etc.) at the same price range (and lower) as Lodge in the US. All of them are made of thicker sheet material than Lodge.
On top of that, DeBuyer is also not as expensive as in the US. A Carbone Plus skillet (same quality as Mineral B, just a non-coated handle) is like 50% more than the better mid-range products (20-50€, depending on the size).
Considering that such a skillet is gonna last a lifetime, I don't see why I would go with a Lodge, even with the limited choice of brands in the US. I'd rather go with the French brands. The higher price is a one-time thing and forgotten after a while. Not much of a deal for a kitchen tool that will last a lifetime.
Great comments. I really like the De Buyer too... as I mentioned in the video, it's my gold standard for egg pans. I will check into those other German brands... I have not tried them yet but I will see if I can find them here. Thanks for the comments!
@@UncleScottsKitchen
Actually, de Buyer has different pan thickness in different product lines. Carbon plus is 2.5-3mm, Force Blue is 2mm. I think it's not about thicker is better, but about pan specialization, i.e. thin pans are for searing, thicker for slower frying.
Hey, Scott! Great video! Quick question: Now that you have Carbon Steel pans, what types of cooking do you use your cast iron pans for?
I still like cast iron for searing a steak and cooking burgers on the stove. I also use it for bacon sometimes. And definitely for cornbread. I love both cast iron and carbon steel! They do lots of things similarly.
you make great reviews...subscribed
Thank you, sir.
What’s up with the clapping sound effects?
But thank you for the video, the information is appreciated.
They make me laugh!
@@UncleScottsKitchen One or two is fine. You're overusing it. It's like a sit com using a laugh track after every sentence even if there is not a joke.
@@UncleScottsKitchen underdone imo
@@ToothSIayer Piss off if you don't like it.
@@UncleScottsKitchen Glad they make you laugh but what about all your subscribers that don't appreciate it I guess that doesn't matter as long as you're amused
Question... When you say the finish is rough, are you referring to the metal or the coating. I’ve been looking at pans in this size range and trying to decide Lodge or Paderno.
The Lodge surface is definitely rougher to the touch than one of the French carbon steels. You can feel a texture to it, whereas the others are pretty smooth. I have not tried a Paderno yet, but just judging on the other pans I have, if it were my first carbon steel skillet I'd go with a Matfer, De Buyer or Mauviel over the Lodge. This Lodge is good, but better for your second pan I think.
Uncle Scott's Kitchen -I did read some time ago that Lodge rough up the surface so the season would stick to the pan. They pre-season on a mass scale and a rough surface allows the process to succeed.
@@UncleScottsKitchen Hi Scott, any updates on how this pans surface has developed? I ask because my lodge cast iron skillet has smoothed considerably over time and heavy use, I'm curious if their carbon steel will do the same.
@@shanepasha6501 they do not roughen up the surface, that's a myth. The surface is rough because they make the pans using a casting process (both carbon steel and cast iron) where the molten metal is poured into a mold made out of sand. The rough surface is caused by the sand from the mold. The French pans don't have that rough texture because they polish the metal after casting to remove the sandy texture. The smoothing and polishing process is a lot of work for each pan, which explains why they're so much more expensive
On a side note Uncle Scott, do you have any interest in the Lodge paella pan? I think I've mentioned it on other videos but I'd love to hear what you think about it. They have 2 sizes and it seems to have the same "roughness" as the pan in this video. But for some reason I don't have any issues with it. I just used it on my Big Green Egg with a fried rice and shrimp recipe designed for a wok and I was impressed again with how things like eggs didn't stick at all. I keep looking for more recipes where I could use the pan beyond just paella - that's how much fun it is for me.
They look like great Lodge pans but at 15" that's HUGE. I don't have one of those Green Eggs or anything big enough to use one on. I'd bet they are great pans though... most Lodge iron/steel is great.
Update: Reviewing that Lodge paella pan right now.
Thank you very much for this video sir. Is it possible to fry an egg in a stainless steel skillet? A few month ago, I bought a 10,5 " Hammer Stahl stainless steel pan made in USA Tennessee. This one is really great looking an the quality is high. But even if the temperature is correctly (leidenfrost effekt test), all fried egg tests failed and everything is sticking. Because you are so skilled with pans and skillets, I hope you can give me a helping hand. I am sorry for my bad english sir. I wish you the very best for the future and send you greetz from "Old Europe"!
Ni e to hear from Old Europe and greetings from the New World (or at least we were new 400 years ago). I have not tried fried eggs in stainless steel but I will put it on the list of things to try. I think it might work if you use enough oil, but I am not sure yet. Thanks for the compliments!
Uncle Scott's Kitchen I’m not sure if you realize that you can season stainless steel pans also, heat the pan on med high heat, put a little of high smoke point oil and wipe the interior of the whole pan until it smoke point is reached the pull of heat and let it cool completely, and your butter or oil over medium high heat and your eggs and the pan will be non stick much like a carbon pan, also note that the pan has to be cleaned just like carbon pans hot water no soap, works 👍 great
@@UncleScottsKitchen You are welcome and thanks alot for your answer!
Yes @Uncle Scott's Kitchen please do a video coming eggs in SS pans!
You can season stainless steel, but in my experience, it doesn't hold long. But a freshly seasoned ss pan, eggs skate around like on ice.
So the veggie meat patty was able to slide easily into the garbage?
hahaha! Whoever invented ketchup deserves a medal!
@@UncleScottsKitchen
It was Henry(?) Heinz, watched a documentary on food that built America on the History channel. At the time, it was to cover up the horrible taste from bad meat.
I couldn't find a price for this pan in any of your links.
Why do carbon steel pans by Lodge have a texture? I have better result seasoning bare carbon steel.
Okay, I see your vid here about the Lodge.
Is this better than French skillets
I have seasoned a bunch of Lodge cast irons. Every one I’ve spent quality time in the shop with a grinder and sander to get the roughness off (I don’t like using a putty knife to get my food out). Not as good as my old Wagner or de Buyer, but much better. I get that they don’t machine finish them to hit a low price point, but what I saved in purchase price I made up for in labor. Love your videos!
I have heard of people sanding and grinding these pans, but I just have never tried it myself. Does it work pretty well? How long does it take?
A good hour, at least. Then re-seasoning for the next few hours.
Works well, just sand it until it feels smooth. It will never gleam like a mirror. See cowboy Kent Rollins: ua-cam.com/video/ljSQrSoSYAE/v-deo.html
I bought a Lodge 15" cast iron skillet two years ago that I never sanded but carefully re-seasoned after use. Last week I cooked two NY strips with only a towel wipe of oil and they never stuck. I cleaned with a little hot water when the skillet was still hot and wiped it off with a dish cloth, beaded up like Turtle Wax lol.
Don’t touch those eggs until they caramelize on the bottom then they will release from the pan.
Ahhh...good advice!
I unfortunately warped my 12” Lodge (much thinner than my deBuyer). Any de-warping methods you’d suggest? It’s warped in a convex manner so oil pools around the outside.
I have not tried this myself, but I have seen people online beating them back into shape with mallets. I'm not brave enough to try it with my pans though! If you are cooking on gas, it doesn't matter too much. I've found myself adding extra oil to compensate as well.
Uncle Scott's Kitchen Cooking on coils at the moment. Thanks for the tip, I’ll look into that. I assume the risk of cracking the metal would be less than cast iron...
How do you clean the wax coating off?
For beeswax on carbon steels, you can melt it in an oven over paper bags/towels on a cookie sheet, or what I like to do is take the pan outside and CAREFULLY pour boiling water over it. Don't do that inside, else that wax will re-harden in your plumbing.
Jeffrey Hoffmann lodge pans are pre-seasoned. No wax.
My Lodge pans are all non-stick. It's just a matter of proper tem
Temperature and a little butter.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
How many inches is the small pan?
I think it was an 8" wide, from top edge to top edge.
Not that it is my place but Uncle Scott definitely looks better with his beard :)
Thank you! It helps me to not look like a fat kid! :)
A good carbon steel skillet thats seasoned up real good will replace all of those so called non stick pans that only last about a year at best
Indeed... I don't think I will ever buy a chemical non-stick pan again.
In my opinion, you only need three pans. Carbon steel for most cooking, stainless steel for cooking things that are really acidic, and an enamel coated cast iron dutch oven!
Obviously, you need some saucepans but for me, those are stainless steel as well.
@@mikenotta7079 I wonder what the minimum price would be to minimally equip a kitchen with good-quality stuff...
👏👏👏
Hey, I have the Lodge 12" Lodge Carbon Steel skillet pre-seasoned. I can't remember if it came domed two years ago, or if got that way afterward, but I don't want to use it anymore to sear anything because the butter/oil just runs to the edges. I have a gas stove. Now I'm trying to figure out how to un-dome it. maybe try to find a circle frame and hammer it back to flat. I have nothing to lose since I can't use it anyway.
A couple spelling mistakes in your Star Wars text at the end....but I still enjoy your videos and I'm wondering about the issues I had with my larger lodge Carbon steel skillets that warped a bit When being used over medium high heat on either electric or magnetic induction stove top.
I can't edit it now without removing the whole video...argh! I have not experienced warping on my pan, but I have heard other people have had problems with carbon steel (even Matfer...not just Lodge). I have the smaller Lodge and a gas stove so that might affect things. I will try and figure out why,
30 seconds to clean your pan, ten minutes to clean your stovetop. That's why I never cook burgers in a frying pan.
They are awful when it comes to mess, but when it's 15 degrees outside and my grill is under a foot of snow there is no choice!
superb editing!
A larger one would be great to replace our heavy cast iron camping skillet though evenness of heat would suffer.
Carbon steel has very even heating. The only real place cast iron beats it is heat retention.
Try the new misen carbon steel pan! Great design and cooking surface area.
Why am I watching this at 5am? xD
Ha! I was trying to get it to upload at 3:00 AM...
me at 05:22 am... three months later =.)
Aivar Dusenov I'm watching at 4:20 3 weeks later
Check out Uncle Scott's Store: www.amazon.com/shop/unclescottskitchen
Just was wondering if you could try the Made.In Carbon steel pans, they are an American company that produce stainless steel pans made in America and carbon steel pans made in France 🇫🇷 I just got my carbon steel pan last week and it was awesome, I graduated from the French culinary institute 29 years ago and I’ve had used a better carbon steel pan in all my years, hopefully you could test out one of those pans. They can be located both on UA-cam and Instagram. Thank you for your wonderful videos 🙏
I will check them out and put one on The List. Thanks for the comments and feedback!
Just wanted to second Jim Burns: The Made.in carbon steel pans are wonderful, an American design but manufactured in France. I have a 10" and it's the first pan I reach for.
Joel Friedlander thanks for the info I’m buying a 10” right now 👍🏻
I just wanted to say thanks for testing with plant-meat stuff, especially since it's not your thing. I appreciate it :)
Really nice review. About a month ago I bought my first ever carbon steel pan. (I have never even used cast Iron). I did this after watching some of your video's. Saw a 10 inch in a cookware store in Ann Arbor called BK black steel pre seasoned carbon steel. I did however after first cleaning as directions say seasoned it in oven like you showed. Then I did the fried egg test with some oil & Ghee butter I made myself. I was happy it slid around & could flip it no stick. You need to do a review on these pans. It is now my go to pan. You can find them at www.bk-cookware.com they do have a few other sized ones. Link for their black steel carbon steel pans www.bk-cookware.com/black-steel
You made your own ghee butter? wow! I will check into the BK pans. I looked at that website and I liked the fact they promote actual "Dutch" Dutch ovens.
@@UncleScottsKitchen Making Ghee butter is really easy. I was able to do it pretty good on first try. Now I want to try to infuse some with garlic & rosmary & Thyme infused. On those pans I just looked were they are made & it was china. But so far really nice & the company has been around since 1851 so they are doing something right. Make ghee butter in a stainless steel pan & takes about 20-30 minutes.
Love your application of applause!
If I could find some way to make it appear in real life, I'd have it after every sentence i speak to my wife.
I have a couple of Lodge pans and I’ve had issues with all of them even though I followed the directions so I have not used them in the last year or so. I only buy things that are available on Amazon now because I can return them. I noticed too that Walmart will take back almost everything and they do have Lodge.
I will tell you if this man has had a problem with lodge right out of the box almost everyone will, a novice like me Guaranteed there’s going to be trouble.
Watch the Kent Rollins video on how to season a new cast iron pan. He recommends sanding it down with a small handheld sander first to takeoff the factory gritty seasoning. I tried it and it works awesome. Now my cast-iron pan is the my favorite pan.
Man, you got lucky and unlucky at the same time. I bought the same size, but it does not come with a silicon handle. Mine is also smoother than any of the lodge cast iron I brought, so I never really needed to do my usual sanding.
Considering I use mine mostly at the beginning to just sear steaks, I never really needed it to be non stick. And it built enough seasoning to be non stick for eggs at this stage.
Unfortunately, my seasoning is beginning to strip, though mostly at the side near the walls. I almost wanted to remove it completely, but decided to just build it up because the stripping hasn't affected the center. I mostly use it now to cook breakfast, like spam and eggs because I can't afford steaks right now, and it's holding up well.
One day, I'll find a French carbon steel pan and season it myself using your method. In fact, I'll try to practice seasoning all my cast and carbon metal pans with potatoes and salt, just to see how well it builds.
... Well, maybe not my wok. Mostly because it's really big, and I don't mind the hopscotch patches of seasoning here and there, haha.
SPAM and eggs! Nice. I recently bought some SPAM for the first time in decades due to the (perceived) shortages.
@@UncleScottsKitchen I hope you and your family gets by during these weird times.
Also, I suddenly want to make home made spam, just for the novelty, haha.
I have the 10" and 12" versions and my eggs slid around from the get-go.
FINALLY. someone with an unbiased review of beyond meat.
The stock price has taken a whooping too...
I am confused if pre seasoned pan still needs seasoning in future or never need additional seasoning?
It will probably need the occasional touch-up/maintenance seasoning once in a blue moon, similar to cast iron.
Nice review!!! I agree with you. I have a Matfer and lodge. Matfer all they way!!!! I hate the lodge coating and it warped already.
Thank you! Those Lodges are definitely thinner. Matfer is awesome. They get better every time.
He didn't go through seasoning process when new. Of course it's gonna stick (fried egg test)
This one is supposed to be pre-seasoned... it's supposed to get better but on the 12" model, I've cooked in it 30 times and it seems about the same.
@@UncleScottsKitchen ok. better reason to get the Lodge, because it's seasoned. Thanx
Nice vidisn
Thanks, Ed!
WHAT,S with the crackling sounds ???
Can the appledumpling gang cook their appledumplins in that pan de azucar
Beyond meat patty! I thought you were going to test food!
Working on a new video that "features" some Benevoent Bacon... oh lord!
I love ya but i wont be able to watch anymore if ya dont can the canned applause
I have to add so people don't have to put down their mouse or cellphone to do it in person.
Do get rid of the clapping sound track. Other than that it's a great channel.
I would still hear it in my head anyway!
Clap Track....
I think we need more clapping.
@@UncleScottsKitchen good video...clap track takes away from otherwise good video content....your channel...do what cha want
Why are those handles so long?
I do not know exsctly, but since I'm guessing, I think the handle has to be a certain length to make the pan feel balanced when you are moving it around when it is full of food.
Is this man made of eggs??????
I keep many chickens employed.
I have 3 lodge carbon steel pans. None are flat, they are concave. They also have a rough texture. They are ok but not great. My Mafter pan is far superior. Smooth, flat and thick. The thickness heats better than the lodge and is a better non stick surface. The additional cost of the mafter is worth every penny.
Great comments, Mike. The Matfers definitely have much smoother cooking surfaces, and for some models really not that much more in cost either.
Lodge makes their pan surfaces rough so their pre-seasoning adheres to the pan (Lodge Logic). I always run new pans thru the oven self-clean cycle to strip the pre-seasoning, the re-season.
Do your pans seem smooth after that?
@@UncleScottsKitchen
No, it doesn't smooth them out, you still have to grind them or sand them or whatever to smooth them out. I just don't trust the pre-seasoning, so I do the self-clean trick to get it to bare metal.
Don't listen to the haters about the corny laugh track, btw. It's good schtick.
Made in the USA trade war go USA ? isn't steel in the trade war?
No idea! I conducted a poll here on UA-cam and the vast majority of respondents were not interested in Chinese-made pans at all. I think some people don't trust Chinese manufacturing, and having a pan made in the USA is a bonus for them. I know that Lodge says its enameled dutch ovens are made in China and they perform checks to make sure they don't have lead or contaminants. Which is nice, but the fact that they even need to check bothers me a little.
@@UncleScottsKitchen That hasn't anything to do with the trade war it's the basic material ie iron which is sanctioned and which makes the US product more expensive to the home market
@@patricaomas8750 Some people say there are differences in the iron and that some of the cheaper stuff has slag that makes the surface rough.
Best thing to do to any Lodge cookware is to sand it down smooth. It'll help a lot.
I have 1 cast iron and 1 carbon steel from Lodge and sanded both down. No problems at all and properly seasoned they are close to my vintage Griswolds.
hey Mike, i know its been a year since you sanded the Carbon Steel, but what grit sand paper you use, im thinking about doing it to my future Lodge Carbon steel griddle? sanding cast iron has proven safe wasn't sure about doing it to carbon steel.
Lose the applause.
It adds just enough silliness to make me laugh!
@@UncleScottsKitchen I'll second that !
It is so corny and cheesy
@@UncleScottsKitchen I thought it was also funny and wouldn't mind loosing the people commenting telling you other wise. Can't please every sub but thank you for this test and the editing was great as well.
Keep it! I love it!
I feel like Lodge calling this 8" is technically correct but also misleading. The sides are tall and wide, but the actual cooking surface is really only about 6". And while the handle doesn't cause tipping, it could lead to arm/wrist burns, especially for shorter people.
I wonder if these Lodge carbon steel pans would benefit from the same recommended treatment as their cast iron, sand the hell out of the inner part to get rid of that horrible pre-seasoning and season it yourself. Also that fried zucchini looked really good lol.
That fake clap
I just want to know what it's like to be Kim Jong Un.