Lodge Carbon Steel Pan Review
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- Опубліковано 11 бер 2019
- Unboxing and seasoning the Lodge Carbon Steel 12 inch Skillet. Let us know your experiences with this product. This is our first time using the Lodge Carbon Steel pan. Please SUBSCRIBE to see more videos using this Pan.
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Since purchasing my 10” Lodge CS skillet last year it has become our favorite skillet to use in the house.
I’ve had one for about two years.I’m a cast iron man,but this skillet is turning into my go too pan.Ordered a 15 inch Lodge yesterday with the side handles.I also use my 12 inch at home as well as camping.Lighter and heats up quicker than cast iron.Makes a very good sear on a ribeye.
I have three lodge steel pans and I love them. I have arthritis so they are a little easier for me to handle.
Looking forward to the upcoming video putting this to the test
Purchased mine two years ago for camping. Did a great job for that. Now I use it in the house quite a bit. Perfect for searing steak. And any typical breakfast dishes. Should work well for a small piae pan. Just as with cast iron, avoid scratch pads and washing with soapy water, on a regular basis. Pour off oil, deglaze with some water, and wipe out. Re oil and store.
I've been my Lodge Carbon steel pan for a few weeks now. When you buy them they are already seasoned. My first experience with it wasn't bad but not great. After a few uses It is much better. Nothing is sticking, and clean up is a breeze, haven't even needed soap on it. I cook eggs on it on a regular basis, and have done steaks and pork roasts on it. No issues at all. Thinking about buying another one.
I have the 12” carbon steel skillet and the 15” dual handle pan. They have been amazing workhorses for my grill. Not many people talk about these and how great they really are
we have had some of ours welded.. and they work great..
I have the 10", the 12", and the paella pan. They all get used often and are a joy to cook with.
Great review thanks for sharing, always enjoy watching
I bought a Lodge 12" carbon steel pan, too. It came pre-seasoned and I bought to silicone handle and glass top. I couldn't be happier. I destroyed a 12" Calphalon non-stick pan with rough use and decided I needed something tougher. Good decision to buy a Lodge pan. Non-stick, tough, easy to use, takes less heat to cook, easy to clean..
I immediately sanded the bottom of my carbon skillet approx 6 weeks ago since unboxing and havent even thought about touching any of my many treasured pieces of CI since. It's an amazing piece. I will continue to bake cornbread in my CI, but all others, carbon has strongly convinced me
i sanded mine down pretty smooth as well and it seems to be working really well
@@timdoonan5898 I don't use my Lodge nearly as much since I purchased my 11" Blanc Creative carbon steel. I'm not a fan of the arched bottom of skillets that creates a moat of oil around perimeter most mftr's build into their skillets. My Blanc Creative arrived new totally flat and has remained flat
Fantastic pans. I have some SS pans, for acidic foods, but everything else goes in the CS skillets. Awesome!
Thank you for the video, I just found it. I have a 10 inch and 12 inch lodge carbon steel skillets, I use them everyday. Both of them are great to cook with, No sticking and cleaning is easy. I also have many cast iron skillets and a dutch oven, I love the carbon steel better.
This is something I'll buy for the outdoors bushcrafting and family camp. Thanks for the review. Subscribed and looking forward to more videos.
I have three sizes of the Lodge carbon steel skillets. I really like them. I’ve seasoned them just like I do with cast iron, they are non-stick. I feel disloyal to cast-iron. They season so easily. After cooking fish I scrub them in the sink with soap and water and baking soda to get the smell out, wipe with oil and I’m good to go. Sorry about loss.
Tks for review of carbon steel pan. Just got a Lodge 10" cast iron like granma used but its a whole lot rougher. Makes for lots of clean up time. Saw your vid on how to smooth and re-season a new one. Will have to do all that grinding and smoothing to get things right. Why don't they make them that way in the first place? Is it a just a matter of $$??
I really like that you tested your lids to see the fit. That's always an issue with new iron. It would be great if you give the weight of whatever piece your showing that day. Thanks so much for all the very informative videos. I've been watching for a while now and really enjoy your channel.
That cast iron pan ain't broke 😂 it has a pour spout now
LOL Thanks for watching.
Or easy spatula access, but still has the walls.
I own a couple large cast iron, but I mainly use the large 12-in carbon steel pan.... I view it as a starter kit... it is kind of crap out of the box,so I took it in the garage and sanded it down and stripped all of the seasoning off.... but more importantly I stripped the bumps and ridges from sand casting off... and I polished it to a shine, and reseasoned it several times..... now this is my favorite pan of all time!!
I love the Lodge carbon steel pans. They are really non-stick after seasoning and the seasoning seems to be more resiliant than on cast iron, they are much lighter than cast iron and heat much more quickly. The only downside from my perspective is the shape of the sides. Good for sauteing / flipping the food or getting a spatula under something, but you get a lot more grease splatter (only bad inside). They also don't hold the heat for as long due to the much lower mass than cast iron - so they won't keep food warm as long. I love them but only use them for some dishes. I still use cast iron for most things.
Ive used my 12 inch steel pan on gas burner similar to yours. Mostly meats, brats, sausage, burgers, bacon. Works great. Didn't know I was supposed to season it....guess it is now.
Pardon my ignorance and sorry if this is a dumb question, but why would one need to remove the seasoning that the pan comes with, and re-season it from scratch?
I'm so sorry for your loss, please accept my sincerest condolences.
Got one we use it all the time camping & hunting camp. We love it to death
I have Lodge's 10" carbon steel skillet and I like it a lot. I do find that when I fry eggs (over medium) that I have to use less heat than I'm use to. Too much heat and they stick. Medium heat and they come out fine. I seasoned with Canola Oil.
I have the lodge 15" carbon steel pan and love it. Large carbon steel skillets can warp easier. They need to be warmed up a little slower and as evenly as possible in my opinion. My first time using the 15", I put it over white hot coals and warped it. Lodge sent me a new one and let me keep the old one. The good news I heated the first one up and beat the warp out of it and it has been perfect ever since and I use it 2 - 3 times a week. Once seasoned well they are fantastic. Mine has a loop handle each side like a paella pan. I need a 12 or 8 with long handle to be able to toss food around and act like a chef. Sorry to hear about losing a cast iron member.
@@mikebreler9724 It's been so long I don't remember exactly. The middle of the pan had warped upward making it convex. I think I heated it up on the stove or oven and took it to the garage and hit the middle with a block of wood that I hit with a mini sledge hammer if I remember correctly.
I recently bought a Lodge carbon steel skillet and I like it a lot.
I made the mistake of seasoning it incorrectly and now have to re-season the pan, but the feel of it in my hand is really good.
I did the same thing and it was a best to udo and then season correctly.
It sticks like hell! I bought the 14 inch carbon steel Lodge skillet.
Nancy Archibald Sticks because you didn’t add a minimum of 3 seasoning layers to your pan before first use.
Wow. I’ve never seen a cast iron pan break like that. I’ve heard of it - but never seen it. Thanks for sharing. I can talk all day long about cast iron - but am honestly ignorant about carbon steel. I have nothing to contribute in that regard. I look forward to seeing how it goes. You’ll be teaching me something. Thanks again for sharing.
Been using my carbon steel pan now for about a month. Made the mistake of sauteeing two fish filets about 1-2 wks ago and cannot get the fish smell out. I've tried bicarbonate of soda, but to no avail. Any suggestions ?
Does yours have a wobble mine has a wobble when it gets hot.
Thanks for the video have a great day 😁
My condolences on the cast iron, how about shaving the edges down to a crepe pan? Steel pans I find are great for fast aggressive cooking
Love out carbon steel pan. It's not a Lodge but works alongside the Lodge stuff just fine on the fire table.
I have a 10 and a 12 inch Lodge CS pans and I LOVE them and use them nearly every day. I took a wire brush on my drill and knocked down the sandpaper finish on the pan leaving it more like orange peel. Then I seasoned it. These pans are as nonstick as teflon and eggs swirl around like on ball bearings. I do have a nonstick pan also but only use it for acidic sauces or things that need boiling. Wouldn't be without my CS pans
We need to connect. I’m ordering the Lodge 12 inch CS pan in a few days. Didn’t know I’d have to wire brush it. Cloudbursts in My Coffee Cup I had to go through the pain and suffering of removing that horrid wax from my Matfer Bourgeat crepe pan bought a month ago. Contacted Lodge last week and they reported they don’t do that. They preseason carbon steel skillets with soy oil. Am awaiting their gigantic sale tomorrow to order the Lodge 12 inch carbon steel pan.
You do know you can use your CI pan for acidic stuff. People have been doing it for years long before Teflon and the other stuff was ever around. You just need to clean it and oil like regular. I use mine with no issues.
I use a 8” and 10” I absolutely love them both. Bacon, home fries and eggs. I can say nothing bad about them.
If you can find the right welder, that cast iron pan can be welded, and the weld ground down smooth if you want to go to the trouble. The problem is that cast iron is very difficult to weld. If the cast iron is "good" it will be easier. By "good" I mean consistent chemistry without a huge list of ingredients - like old cast iron...
David K I consulted our local steel and welding business re welding cast iron cookware or their lids that may have a partial hairline crack, He reported that it’s not possible
I love my ol cast iron and being here in Pa, guess which are my favorites. I dig the newer Lodge carbon steels. Especially dig the long handle around the campfire. Stays cool on the handle. 👍
Love my Lodge Carbon steel pan. Seasons well and clean up is a breeze. Most likely going to get 1 or 2 more.
I have so many lodge skillets and dutch ovens it's hard to count. But for 2 years now i have been using the carbon steel as my primary skillets for inside the house. I have a 12, a 10 and two 8 inches. The 8 inch are perfect for omelets. The 10 and 12 are great for breakfast and most meals and all of them have a glass finish. But when it comes to high heat cooking.. Cast iron is still the best.
Thanks for the video. I make breakfast every morning on mine. It's one of my favorite skillets. I also have a skillet from a more popular brand. Its heavier, and smoother, but for some reason I just prefer the lodge.
I would like to learn Matt's reason for preferring his Lodge over the heavier and smoother more popular brand please. I bought the Lodge 12" carbon approx 2 yrs ago and sanded and have used it almost daily. My opinion grew to resent Lodge for manufacturing a round skillet with the center humped like a turtle's back always having a narrow moat of grease leaving center and most of the cooking area too dry. I've learned many manufactures manufacture their pans the same way allow for metal expansion. In contrast, I have learned the brands that use a thicker steel (3mm) manufacture a flat bottom pan much more conducive to cooking. In all of my many yrs of cooking and all of the many pans in my kitchen I have never purchased a pan that doesnt have a flat bottom...prior to my Lodge purchase. Mtr's should have to tell potential buyers prior to purchase that the pan is turtle backed as I would assume 99.99 % of buyers are expecting a flat bottom skillet. I have recently purchased a flat carbon skillet and will use my Lodge just for searing I guess
@@kimberly1567 my other skillet is a padarno, it’s a nice pan. But it is heavier then my cast iron, I think the thickness is about 4 times my lodge.
It’s built way better then my lodge, I have no real reason why I prefer my lodge, I just use it more often, overall though I prefer my Cast Iron.
@@mattlac3061 very interesting. I have like 5 vintage Griswolds but only use my #7 for cornbread. I have converted to carbon. I don't need the thermal mass much now so the thickness of my Lodge 12" is a new perfect pan for me....other than the all the oil creates a moat around the edge. I recently bought a Blanc Creative That is flat and I'm enjoying that flat bottom much better but it is 2" smaller. I am contemplating buying a Matfer if I can confirm it would arrive flat
Looking to go to Pigeon Forge in a week or so and also plan to visit the Lodge outlet store while there. Does the emblem on the lodge steel pan leave a brand mark on a heat induction glass top stove?
I have not tried it on induction.
Backwoods Gourmet Channel thanks
Backwoods Gourmet Channel I’ve been watching some of the guys you mentioned such as Kent Rollings and I really like him. He seems like he’d be pretty cool to meet. But I kinda like your channel better because it seems more close to what most people would cook everyday or when camping. Keep it up.
How do these pans compare to stainless steel
Just got the 12 inch from Amazon,,, but I'm thinking of returning it because of that rough texture on it....i just can't belief it can be seasoed as well as a smooth carbon steel pan.
Any thoughts ??
Sand your pan and then re-season it. I bought the 12 inch carbon steel pan and didn't like the surface texture either, sanded it with 80 and 220 grit I think. Now it's great ,nice and smooth and easy to clean. And it only took like 15 minutes to sand.
Have the 15 incher and love it for roasted veggies. The Lodge might be a tiny bit thinner than my Mafer Bourgeats. My CS wok thinner than all but with each pan you need to figure out how they want to be treated to give you the food you want. Having a great time with my CS discada from Southwest Disc...goodbye grill...hello discada! Still love my BSR cast iron too. Life is good!
Don’t know about Lodge but I decided to try carbon steel. I’ve been using two De Buyer pans for 6 months now. They are awesome. I can now see why carbon steel has been used for hundreds (thousands?) of years. After proper seasoning they are more non stick than Teflon and will last forever. Also great for high heat searing like nothing other than cast iron. And, yes, you need to learn how much heat to put under these pans.
I've been wondering about this pan would be light to carry hiking/camping. I'll be watching for more info before I buy it. Thanks
Phil They're VERY heavy for that application. May I suggest the Bromwell carbon steel fry pan? You can see it at Woodswalker 1965 on YT. He has a vid called My Bromwell Carbon Steel Frying Pan. His name is Wade and is one of the most accomplished open fire cooks I've ever seen. Check out his 'stuffed bannock', my mouth waters every time I think about it! Tell him LittleJimBridger sent ya! ; )
LittleJimBridger I’m also a big fan of Wade’s channel! After seeing his demo of the Bromwells some months ago, I got both the 6” and 7” pans on eBay (that seller had a large but limited stock, so I’m not sure if they’ve run out yet), and then also got lucky and also found a 10” cowboy cool handle pan from a different eBay seller! Seasoned them all up in my oven (it was winter and I was ill, so it gave me a fun way to look forward to better weather AND better health! Lol!), but haven’t had a chance to use them yet. When I finally get out over a campfire, I hope I can make some grub as good as what Woodswalker 1965 regularly puts together!
These pans are ment for real slow coals on the camp fire. Awesome pans.
This pan may be a good compromise weight wise for camping. I have a couple of steel woks that I have had since high school and the function very well. I like the idea of converting your broken skillet into a griddle or crepe pan.
I had a 10 inch I could remove the handle and pack around, when I lived in Montana, it was not Lodge.
Lodge should make that pan so the handle hinged & would fold in on itself. Would make it perfect for camping.
That's a great idea, you could use bolts with wing nuts to assemble it when in use
I was thinking more of a hinge with a latch. Don't want any loose items to keep up with in camp.
That would be a great idea! If you know what you are doing you could weld a hinge on, bolts would be a retivly easy mod.
Why did you scrub off the seasoning lodge already has on the pan?
We did not scrub off the seasoning. Only washed it to get off the people junk that handled it prior to us cooking on it.
I got all three the 12,10 and the 8" I love them! I know I payed way more than the price for 2 here in the Philippines, Retired Chief on the side!
Regarding the broken pan, all is not lost! Take that handle stick into the ground 50-100 yards away and use it as a long range target for your favorite weapon! Should give a nice loud clang when you hit it.😝😜
I first purchased the Lodge cast steel 10 & 12 inch pans. Doing so, was similar to taking a gateway drug :)
😱...
I use carbon steel wok. It suprises me how fast it gets hot. I could sweat onions just in a matter of seconds on lowest fire.
Could make a crepe pan from your broken one
Thanks for the video. I am in the process of ditching my non-stick stuff (finally convinced wife) and in the process of looking into CS. A lot of what I found is CS coated, not CS all the way through. I am going to Lodge site now to see if theirs is only coated now...
Let the folks that watch this know. Thanks for watching.
@@BackwoodsGourmetChannel I checked into it and Lodge CS is 99% CS, so not just coating which is good. I think I'm going to go with a set. Appears that a person should look at Carbon Steel as Cast Iron Lite. I already have a collection of CI, but need something not so heavy for wife when we replace Teflon. Thanks.
You could convert it to a flat top griddle, the side would be high near the handle only then tapered towards the bottom. It will be a challenge and might require some creative grinding but it's possible. You could do a whole video on it.
Sorry about your CI skillet. It looked like a nice piece. Anyway I'm thinking about getting a carbon steel pan. Thanks for the video.
Both of mine warped on simple medium high heat on my flat top stove.
I use my carbon steel for searing steak and cooking other meats. I'm mostly a vegetarian so I keep my cast iron as such.
You can weld the cast iron pan back together using a stick welder. As for the carbon steel pan, ordering me one right now, thanks, and great video.
made in usa ?
Nice pan. I've toyed w/ buying one, but wanted to see what the advantages are, over cast iron. I'm looking forward to that Paella, and maybe some blackened fish after?
As for the old broken pan, you have a lot of options: Cut the edges and make it a griddle? Use it as is, as a small dutch oven cooking base (holding your coals)? Use it as a smoker pan, in your grill (holding the wood chips)? Make something crafty out of it? Plasma torch & cut your logo through it. Making it a cool sign? Turn it into a lamp? Oh...use it as a Pizza Pan, so you can easily grab the corner of the pizza and lift it out!
So sorry for your loss, however I have no ideas what you could do with it. Have a nice burial in the back yard, remember the memories😢. Never heard of the carbon steel. If it's good I'll get my hubby or actually myself one🤗
I have a 10 inch Lodge C/S skillet. It definitely responds to heat quickly. It is used on a gas range (house) that I wish had a larger diameter burner to better cover the bottom of the skillet. All in all, I use it more and more. It took on seasoning pretty well. 4.7/5. Like your reviews. Oh, by the way, smooth up the sharp edge on your Wapak and use it for a griddle. Spatula can enter in the new opening😏
Smart
My wife threw out 3 of my Griswold pans that I inherited. She said they were too heavy. Buying Lodge pans now.
Should not need more than medium heat w the carbon steel pan, mostly low-medium.
Lodge pans come pre-seasoned, but if you want to do more, as many people do, try the potato/salt/oil saute method or oven bale w little oil, oven method can get the sides better.
Scott Seifert Lodge told me, a week ago, they only preseason CS pans with soy oil
Just ordered one... waiting for delivery.
De Buyer, or Matfer Bourgeat for carbon steel.
Love paella!!!!!!!!!!!! Can't wait for that one my man!
In editing now. Check back Sunday and thanks for watching
Send the broken pan to MrPete222 and maybe try to persuade him into casting a smaller, thicker pan. Or maybe some 'branding irons' for steaks .
Hi. If you do any shooting , or know someone who does , then you can recycle that pan that fell and broke as a shooting target. It'll last longer than shooting at bottles or beer cans.
I prefer cast iron but I always used carbon steel pans when I worked in the restaurants. After a 10 hour day it just gets to heavy to use cast iron.
Hope you turned that wapak into a griddle. It looked like it had just enough to cut it all the way around at 1/2 inch.
Maybe you could turn it into a little hibachi grill. Then you can add more wood thru the broken area.
my lodge carbon steel skillet is my go to pan for 99.9% of everything i cook in a frying pan.....its jus the best thing since bubblegum
I got a new one for you to try for cleanings a cast iron pan. When done cooking just add one cup kosher salt and clean with a paper towel.
The salt removes food and disinfects.
Don't toss away the Wagner.. find a great welding shop to reattach the broken piece. I know the pan will never be the same but it's has history cooked right in it and it would be a shame too lose that.
In the old days there were people could repair cast iron pans. Maybe an old blacksmith could do it
I have a Lodge skillet like that... mine is on the large size I think. I use it to cook steaks... on the cook top (gas). Works great. Cleans easy. I just have to keep it hidden from the wife... she... doesn't do well with anything Iron or Cast Iron. I like it...
cut all the rest of the sides off and make a griddle out of it. Just leave enough to maintain the integrity of the handle. I t will be a great egg fryer and a good story to tell. Semper Fi brother!!!!!
Bought my 12" carbon steel skillet over 4 yrs ago on amazon for $24 and use it to sear steaks and burgers on it but, low enough for eggs and fish too. The pan can handle high heat. I would not recommend cooking liquids in it. My son said my burgers taste better than Ruby Tuesday burgers. That's just ground beef. No seasoning but, from the carbon steel pan. I bought three more for under $10 each when I saw them on sale online at jet.com 2 yrs ago. Plan on seasoning them and giving one to my son and daughter each. The other one is for the wife. When seasoning, I use Flax seed oil because it really does the best job for penetrating the carbon steel for good nonstick properties. I use my Lodge Explorer 30,000 BTU propane burner for this pan.
For the cast iron pan, grind an edge on it to get a good beed and weld it. You need to heat it up first to get a good weld. smooth it out and done, or buy a new one.
Never tried one like to some day.
Broken skillet have somebody weld or braze it back together. You have nothing to lose if it cracks when you preseason it
Make a CI spatula with the broken skillet it all you need is a angle grinder and some metal files.
Great video!! Don't give up on the pan. It's not dead. The broken piece can be welded back on. Recommend you watch RedDog Fabrication. Watch his video, "Broken Cast Iron Pan Repair/Welding, self reliance". Good luck!
Mark
As with most Lodge products, probably better to buy non seasoned, and do it yourself. The seasoning on the carbon steel pANS i BOUGHT WAS LIKE TRUCK BED LINER !. That being said I knew what to expect going in. I used a Dremel Versa, so strip the seasoning off , and start over even before the first cook. Re-season with Flax oil, no substitute. Slick now, no worries. If you are willing to take the time with Lodge, knock off the rough edges, one of the best bang for your buck pans.
I'm subbed
I have 2 carbon steel pans . If you season them properly they become 100 percent
I hate that Lodge is putting that texture in everything now.
Me too. I understand the texture on cast iron but why on carbon steel? Aren't the carbon steel pans stamped out of smooth cold rolled steel? Every other brand has smooth carbon steel which is still porous enough to take a good thin seasoning.
Same. Really disappointed. I just purchased one. I don't get why they add a seasoning that makes the surface rough?! I can't cook eggs in the thing and that's the main reason I bought it. Reviews of other brands of carbon steel talk about the smooth surface and show eggs being slid around on it while cooking. I am NOT happy with my Lodge pre-seasoned skillet. If possible - I will try to burn off their seasoning and start fresh. Otherwise I will buy another brand.
@bobwatters Give the cast iron a LIGHT hand sanding with 100 grit sandpaper. It won't shred paper towels after that. Give it a re-seasoning and it will be fine.
thought they always had done this texture. I have zero issues once its seasoned many times over.
@@eminusipi I sanded my Lodge 12' and 10" cast iron skillets. They are completely non-stick now. I think I went a bit than 100 grit but that would be a personal choice. All in all, sanding the Lodge is a good way to go.
I dropped my antique griswold #9 and chipped something similar. One of my saddest days
Its ashame you broke such a nice pan well i sugest buying some cuting wheels for an angle grinder and cutting the rest off and making a flat top griddle
I’ve seen people make heady duty Spatulas out of broken cast iron
is iron if you have fruit tree lemons orange the need iron so that broken cast iron dump it on a bucket with rain water to rust and use that water on your plants
👍🏼#96..... Looks like a good little skillet.... Seafood.... I'll be watchn.....
Cut the Wapakoneta down to a griddle with a lip for eggs bacon and hash browns that has a great smooth surface dont junk it. I'm getting the lodge carbon steel for camping trips the cast iron is to heavy to carry now. Im eye the 4 pans and the griddle
they need to weld that handle on the outside and get rid of those bumps or rivets