i've been cooped up inside, looking at the internet for almost 3 months, and i swear when he said, "it looks like someone at the deli counter thin-sliced a turd" i laughed the hardest i have since this thing started. THANK YOU, Uncle Scott, i needed that.
You have this UA-cam thing figured out Scott. I love the detail you put into all of your reviews and I appreciate all of the hard work you do making these videos. You have taught me a lot and I dig your humor, keep up the good work!
Been watching since the lockdowns started. Added a few carbon pans after watching you. I’m in Texas, we recently had the winter storm of the century, lost power and water. Used my lodge and de buyer carbon pans in the fireplace. Real life saver. Thanks for teaching me how to care for and use these pans.
I have those Lodge silicone handle grips (black ones) on my two De Buyer Mineral B Skillets. They fit perfectly and feel and look awesome. They also make handling the skillets much easier.
I got a Lodge 12 inch carbon steel pan about 2 months ago. I have to say it would be nice if it had higher sides to it. But I can live with that. Mine came with a handle grip,and I love that too! It's just another way to cook... I will keep it.......
I’ve fallen in love with my recent edition of a Smithey Farmhouse C/S skillet! Pricey but will last a lifetime and remember it is completely hand made from start to finish! 😎
It’s difficult to explain, but it’s like putting on an old flannel shirt or comfortable glove, it seasons easier, cooks nicely and looks awesome! Worth every dime imho 😎
I'm so glad you addressed the island. I called Lodge about mine and they assured me it would flatten out. Obviously didn't, and greatly reduces the usability of this pan.
When you cooked the eggs I think you needed to let the egg cook a bit more to release from the pan. I some times use stainless steel pans and had to learn let the eggs sit till they release on their own. Once flipped, it's doesn't seem to take long at all because you're just sealing the surface of the egg which is already hot.
I have both lodge carbon and cast. The carbon pan I've made everything including brownies in this pan, burgers, chicken, eggs, grilled cheese sandwiches and many other things. Despite the pan being shallow I've never hand any issue overflowing.
Thanks so much for this in-depth review. I normally go straight to the top of the line when purchasing anything that I use kitchen-wise, but I'm going to make an exception here. I do a lot of cooking outside over lump charcoal and wood but I have Multiple Sclerosis and am needing something lighter than my beloved cast iron. The silicone handle cover is a very good thing for anyone with MS and I believe this will be my first carbon steel pan purchase.
I really wanted to like this pan. The Lodge 12" carbon steel pan has the same inner diameter as the Matfer 12 5/8" pan and the Lodge seems almost less than half heavier than the Matfer.
I have had this pan for a couple of years now. Like the cast iron, the texture gets much smoother with use and in my opinion does not end up making it "stickier" I rub it very lightly with oil and store it in the bottom of the oven. Any time I bake it helps the season, and the thermal mass helps even out the oven temperature.
I agree ...for non steak cooking I use my carbon steel pans almost exclusively for the last 3½ years. They all now have a smooth black glass finish and eggs glide easily.
Thanks for the review. Been debating between the Lodge and a Matfer for a 10 inch carbon steel. Makes me think Matfer is the way to go. I really like my 8 inch Lodge carbon steel for small jobs. I sanded it lightly and re-seasoned before I started using it though. It's still rough, just not as rough as it was out of the box.
I just want to say that I love your videos. Your wit, comments, etc. etc. is why they’re so good. I love your cute kido too. Even got my wife to watch a few vids as well. Keep up the great work!!
The Lodge carbon steel silicone handle covers also fit my Matfer handles. I have both Lodge and Matfer pans. I really prefer the Matfer with no rivets for easier cleaning and the smooth surface. I wish Lodge would offer smooth unseasoned carbon steel as an option. I enjoy your reviews.
Thank you for this in-depth review. I actually have that same pan and thought it was defective because of that bowed bottom. I even press down on it to try to straighten it out. 😂 It does the same on my gas stove - forming the island. I’ve had it for a while now and the seasoning has begun to smooth out the pan a bit, so the rough texture gets smoother with use. Overall a decent pan. Thanks again for explaining the shape and the reasoning behind it. I feel better knowing that it isn’t defective. 🙂
You're welcome and thanks for the comments, Anthony! It's crazy how much carbon steel pans will change shape as they heat and cool. I still like my Lodge.
I used a random orbital sander (3 grits) before ever using my Lodge pan. Then seasoned and seasoned. Then used. My eggs slide like marbles in a bowl. While I'm saying that made my pan awesome, it's also easy to say that it's an indictment because it shouldn't be knurly and gritty textured from the beginning, and maybe it wasn't worth the wait and work... Either way, for me, it's a go. It's about as good as my Matfer
I bought a Lodge cast iron skillet off Amazon without doing just any research. I literally chose it because of cost. Great value for money and The best decision I EVER MADE (I did not get the silicone protector and had to buy seperately). I have a gas stove and it’s is excellent for heat conduct. As long as I season it after every use, I have no problems with this pan. I also bought a Matfer carbon soon after but I constantly run into problems. I always default to my cast iron skillet. There is no competition.❤️👍🙏
I started watching these because I wanted a carbon steel skillet for cooking eggs in the morning. I've drawn no conclusions yet but I like watching each and every one. I have old Grizwald and Wagoner skillets that seem to me lighter than these new carbon steel versions. Do you have any suggestions?
On the issue of handles in the oven: l seasoned my brand new 12.5" De Buyer Mineral B (epoxy coated handle) in a standard electric non-convection oven. Removed shipping beeswax with boiling water and soapy scrubby, then seasoning with vegetable oil, 2 hours plus cooldown overnight at 400°F. My oven temperature is accurate (verified with a handheld thermometer). It went through three such cycles with no problem whatsoever (I even left the little silicone decoration in place on the handle). If you do that, you are ok (speaking from experience). On the other hand, I have seen a UA-cam video where someone melts the epoxy on a similar De Buyer Mineral B at a higher temperature, so they're not indestructible.
I have been using Lodge carbon steel pans as my primary frying pan for a couple years now using a gas stove. I always wire brush the pre seasoning off because it feels like sand paper. I prefer a slightly smoother, 'orange peel' texture so I sand it down and start the seasoning from scratch. My theory is that the orange peel surface provides more surface area to hold the seasoning. It may or may not be true but I have no sticking issues with either my 10" or 12" pan. The shallow sides are my only major complaint. They leave a greasy mess on the stove. I also have a Mafter 12" pan and that thing warps at the drop of a hat. I prefer my Lodge to the Mafter.
The seasoning will adhere better if you leave some texture in the skillet. That's why I also don't mirror polish my cast iron. I just get rid of the high spots and 'sharp' parts which tear up my towels.
I recently bought a Made In 12" carbon steel and, after seasoning and using a while. I love it! I have quite a cast iron collection I adore too. Hard to say if carbon steel is better, but maybe!
I think the roughness on Lodge is for their pre-seasoned process. I also understand that this process, or innovation at the time saved the business. Thanks for the work.
CI wise I do not mind the texture and probable feel the same with their CS pans if I ever got to use one. Plus they way CS seasoning waxes and wanes it will not stress out 1st time users as much.
I have that 12" one and also the 9" one. They are fantastic at a great price. I went and strip them down and reseason. Eggs do not stick at all! Great Pans and will last forever!
I've had my carbon steel skillets. They smooth out over time. I like the sloping sides. I contacted Lodge and was told that it will season better because it will hold onto the oil and still be non stick. I agree. Love your channel.
Have you ever thought of doing a review on the new Lodge 12in deep cast iron skillet? I got one, and would love to see what you think. The Lodge 12in deep (3.5 inch) side wall pan?... Thanks.... I love your videos...👍🏻👍🏻👍🏻
Thanks for this review, that upward warp in the pan center kills it for me. Oil tends to assist evening the temp where a small diameter heating hob puts significantly more heat in the center vs edges, and that bulge kills the effect. I can see where center burning will be a problem
I have a 12 inch cast iron skillet that was my great granmother. Nothing will stick to it. It's almost 100 years old. Take care and they'll last forever.
Awesome! I love hearing about pans with family tradition behind them. I hope my kid takes my pans and gives them to his kids someday. Cast iron, carbon steel and even copper... those create memories whereas non-sticks go in the trash!
It will probably continue to improve. I think I've cooked in mine over 30 times so far and it hasn't changed appreciably. So that's a matter or preference... should I have to cook in a pan 100 times for it to work the way I want it to? No right or wrong answer.
I own one of these pans. It is a good pan for a glass top stove. I have tried other more expensive carbon steel pans on my glass top stove and it was a disaster. Could not season it properly and it warped becoming a "spinner" pan. I too find it to be a bit too shallow and the risk of food spilling over the sides is high. It happens to me often. Generally, it is a good choice for a glass top stove. No warping. TY MH
Wish I saw this before buying mine. Just started using it and I thought it was just me not used to a large pan but I’m starting to wonder if it’s not the kind of pan for me
I have the Lodge paella pan mostly for using on my grill and I love it. I'd like to support Lodge and get a small regular pan as well but I think that rough surface would drive me crazy with eggs.
I use lodge cast iron for my eggs, and I love it! The only trick is that when you get your Lodge, go to town on the preseasoning with sandpaper until the cooking surface is smooth metal, then you can start your seasoning process. The first few coats should be flax seed oil preferably, followed by avocado oil.
Hi Scott. Thanks for the video, I ran across it just today and I was considering Lodge carbon steel, until this. I can deal with everything about this pan except one item. "The bowed pan". For me this is completely unacceptable, pooling of oil around edge and smoking center is a non-starter and has now definitively pushed me in the direction of the Matfer 12-3/4. I am in an apartment so I use burner elements, a single gas burner and a gas grill. I am dissappointed with Lodge and the bow in their pan as I really wanted to add to my Lodge collection. Bummed but excited to be eventually getting the Matfer. Thanks for a very informative and aiding in a pivotal decision. Keep up the great videos.
Your review lines up exactly with mine. I actually sold my first one but picked up a new one at a flea market for $10 which is worth having a pan for grill top and fire use only. Not for my glass top stove at all!
Hey Uncle Scott, great video and how's that pan working out after a year? I just picked up a 10" Lodge carbon steel skillet and a red lodge handle cover like yours, which is quite tight fitting. I see yours fits perfect easy to slide on and off and fits as it should, any tips to get these lodge handle covers to fit properly like yours or did I fumble on my lodge handle cover?
Love the lodge carbon steel pan since I can throw anything at it in a campfire or charcoal grills outside, as well as cooking inside without worrying about a coated-handle. I do admit I would love to get a French carbon steel pan for the kitchen! But I'll have to give up a pan in my collection to make room for it! Oh well. Keep up the good work.
18:18 carbon steel has a hot spot and a cold spot, so make sure the gas stove is right type for your carbon steel skillet. Also they are made for fire camp too.
I LOVE your channel. I give the pan a higher rating ,for the price it's a great pan.Each pan has a learning curve. Once I got used to how the pan has to be used,it's a dream. This pan is like a first car to learn how to drive stick , once you master this one the expensive ones are like sports cars ( easy) to use.Both kinds have a place in My kitchen .
I purchased Lodge CS as my first CS pan without much research. I liked cooking in it so much that I decided to add another pan and I purchased Matfer Bourgeat. For anyone buying their first CS pan I would really recommend Lodge (especially on gas stove). The pan started cooking well almost instantly. Since it is already pre-seasoned I did not have to remove any protective layer etc. just light washed it and did some light maintenance season on the burner, right after that it already cooked great. With Matfer it took quite a bit of work to get it to the same state of performance as the Lodge. Both pans are performing similarly now (I use gas oven) and I use both interchangeably. Lodge handle is a bit lower than Matfer's and it fits better in the small upper oven if you have one. Lodge surface is also way rougher than Matfer's, it almost look like cast iron, some may not like it. From my experience rougher surface is not making it any more sticky the slicker surface Matfer has, however I noticed rougher surface makes seasoning stick to it better. Finally, kudos to Lodge to include silicone handle!
I might try the Lodge, but I am not sure. I am going to buy a pan to make the Swiss dish "Rösti", a potato dish. The lower sides would work well for this. I am 50/50 on buying this, or a Matfer Carbon Steel Crepe Pan.
I love your channel Scott. Especially any of your videos that involve carbon steel or cast iron pans because I love cooking with them. Whenever my wife walks in the room and "catches" me watching one of your videos, she says "watching carbon steel porn again?" Lol. I have a Lodge 10" carbon steel that I use almost daily and have really grown to love it. It took a few cooks to get it to pass the fried egg test but wasn't too bad. I recently ordered a Matfer 12 5/8" pan and can't wait to add it to my line up. Thanks again for the videos!
I bought that pan about two years ago. I love it. It's my goto skillet over everything else. My second best skillet is an old Griswold cast iron. I found that I don't need the handle cover. The long handle does not get that hot during cooking. I currently have a glass top electric range. It does warp my pan and causes it to rock really bad. But I will soon be replacing the stove with gas.
i performed a fried egg test this morning on my carbon steel pan because of watching so many of your videos :D I'm not usually a big fried egg eater ( i prefer scrambled), but I've owned this carbon steel Matfer Bourgeat pan for 2 years and realized I never gave it the ultimate test. It worked great! My seasoning is A-OK.
I love that you also showed vegan meat!!! as a non meat eater this is so helpful! I was going back and forth if I should buy this skillet or a cast iron skillet for his grill, but was also wanting something versatile enough for his glass induction top. so I think the right choice is the cast iron.
Thank you for this very detailed review. I'm considering buying carbon steel skillets to (mostly) replace my aging non-stick skillets, and this video was very helpful.
My question as well. I confess I've already done just that (up to 320 grit then 3 seasoning cycles) but I haven't cooked enough with it yet to pass judgement. I got this for my car camping setup over a lodge cast iron because is was shallower and lighter and easier to to stow in my kitchen box.
I bought one these a few months ago as my first carbon steel pan. I would say that this review is really spot on. My biggest gripe with the pan is the angle and shallowness of the sides. I fling food out of the pan while cooking pretty regularly. I have cooked eggs in the pan with some very minor sticking, but I have gotten a similar amount of sticking from coated non-stick pans before, so it didn't bother me. Having now watched a lot of Uncle Scott's pan reviews I would also say the Lodge carbon steel pan doesn't develop or hold a seasoning like Lodge's cast iron or the various French pans. I think there is something about the "rough' finish that prevents it from taking on a smooth seasoning like my cast iron or those French pans. I think I will upgrade in the near future and relegate this pan to camping trips or give it to a friend/family.
What I do with my cast iron or carbon steel is I don’t care that it’s “pre seasoned” I take it out to the garage get my angle grinder and put my wire wheel on it and go to town on the cooking surface and strip it down to bare metal and it gets smoothed out at the same time… then I use a fine scotch brite wheel/pad on my die grinder to basically polish it and take the wire wheel marks out…. Then I take it inside wash it good then season… comes out like glass every time
Just went back and watched this a second time. Hate to admit, I don't enjoy most of your videos but this one is relevant. I got this pan before I saw your review. After one use on my gas range it developed that dome in the middle. I contacted lodge and they ignored me. So I stored the pan for months. One day I decided to fix it. I heated it up on a BBQ to almost red and pounded out that dome. And let it cool slowly. The dome never returned and it's now a good usable pan. I may sand it smooth, but I really don't need to.
@@bizzybits1918 I didn't record it. But i had a hot flame bbq going and got the pan glowing a little, set it on a stump and used an oak 2x4 and mallet to pound it flat. Took 3 times to get it flat.
I have sanded all my lodge pans to knock off that rough surface. It makes a world of difference. I season them in the oven 3 times, then cook cook cook. They cook excellent with the smooth surface. DO IT !!!
I just got one today that was brand new for 15.00 I have wanted a carbon steel pan for a while and thought this would be a good one to learn on. I will try it out and ask for a better one for my birthday!
Uncle Scott's Kitchen I was pleased with it. I live in the Ozarks and most people have no clue what thing like this is worth. I just seen a vintage set of copper pans go for 450. The set had about 20+ pieces
You were missed. I hope you and your family are doing well in the midst of the outbreak and other crazy stuff going on in the world. Perfect review as always; thank you 🍳
I've been wanting a carbon steel skillet ... have considered the Lodge. After watching your video I have decided ... I do NOT want the Lodge. I do have several cast iron skillets, some are Lodge, and I love and use them all the time. - Great video, thank you! 😃
@@UncleScottsKitchen - Well for the moment I'm "sticking" (pun intended) with my cast iron skillets ... just cooked chicken & rice in one of them this afternoon. 😊
Does sliding eggs taste better? I just knocked the high edges off the finish with chain mill and did a stove top re season. I Love the pan. It has been a great blue collar pan.
Thanks uncle scott! I have one of these and I noticed mine does not have nearly the convex(concave? Perspective?) bottom as yours does. From what I've read the rough surface is on purpose. It helps them to preseason the pan. I'd rather it be smooth.. which is why I'm going to take some sandpaper to it :O. I'll reseason afterwards.
If I had to pick ONE carbon steel pan, I'd go with the De Buyer Mineral B Pro model with the stainless steel handle. Plenty of other great ones out there that have their strengths and weaknesses, but if I could only choose one, that would be it.
Dude, bacon grease in your arteries is great. Higher HDL, reduced artery blockages, satisfies you with lots of vitamins and without raising your blood sugars... All good stuff
My first Carbon steal pan is the 8 inch Lodge. Event though it was seasoned at the factory, it arrived with some of the seasoning flaking off. It looked like they hung the pan and sprayed it with oil and a drip formed when they heated it. I was able to peal a lot of it off so instead of returning the pan, I sanded off the cooking surface seasoning and seasoned it myself. After I seasoned it, I do use it as a dedicated egg pan and it works OK. I do wish I had spent the extra money for a de buyer or Matfier instead of the lodge. Over all I would not buy another lodge carbon steal or even a cast iron as there are much better options out there.
You can always add a few more. No matter what my wife says, you can never have too many great pans. The Matfers are pretty reasonably priced... can get a 10-inch for about $32 at the moment.
Great videos! But, I gotta say, after all this discussion of induction troubles with carbon steel, I'd either choose not to have an induction stove, or not to have carbon steel pans. I have this Lodge pan you're discussing here, and I love it. I have used it on my glass/ceramic stove for a few years now, with no issues! I thought I had warped the pan with that little bump in the middle. Apparently not! So, you gave me good news, Scott!
My 12" Lodge Carbon Steel does the same thing with self-rolling haunted sausages. I can attest they taste exactly the same, but I end up speaking only Latin in a very deep voice for the next few hours. Seriously, overall it's a compromise pan. I get better egg performance on my French carbon steel but on the other hand the Lodge goes in the oven and it's significantly less expensive so using it over outdoor charcoal and wood fires is fine whereas I wouldn't do that with my French pans. Everything else is essentially the same. As such, my 12" and 10" Lodge Carbon Steels are my go-to pans for everyday use, my "beaters" so to speak. My French pans are for eggs and other more involved or delicate cooking.
Just discovered your channel. Wow - very thorough review. Thank you for putting in the time. It definitely helped with my decision on which pan to buy. Thank you! (now subscribed!)
You've seen it all with Benevolent Bacon and Cast Iron Soap. All that's missing is some brand name simple syrup. That little okra and chicken fan is adorable. The Lodge CS grill pan and paella pans are nice outdoor on the grill or campfire. I agree wuth your assessment. My 12" cs lodge is my beater. If I know it's a cook that will destroy seasoning, like a fritatta for example. Other than that, it collects dust.
This was my first carbon steel pan purchase recently. It is becoming a favorite! My cast iron cooks eggs well, but now I want to try an egg in this pan. It would be nice to have a small second handle, though. My lodge cast iron pans became smooth quickly, maybe because I use a metal spatula. Maybe this pan will smooth out using a metal spatula, too.
Aside from planetary colapse, I have found that using paper towels to wipe out the Lodge was problematic because the rough texture just made a mess of the paper towels. Getting rid of ALL the snagged fibers was more trouble than washing a clean washcloth afterwards.
I saw this pan at Walmart before watching this review. I passed on it because of the extremely rough texture of the seasoning. Like you, I can’t understand why Lodge uses such a rough coating?
I totally agree. It was my first carbon steel pan and I was always pretty disappointed with it. I do use it often but as you pointed out specifically for going from stove to oven or under the broiler. I don’t know why I haven’t upgraded it to a Matfer after 8 years. It’s heats very unevenly on my electric stove compared to all my other pans.
Uncle Scott's Store: www.amazon.com/shop/unclescottskitchen
I am blown away at the amount of work you put into your channel. Another very comprehensive review video--keep it up Uncle Scott.
Thank you very much...makes it worthwhile to work on these when people like them!
I have a feeling he would do this even without an online audience lol
"It looked like somebody at the deli counter thin-sliced a turd"
Okay that one got me good. You win LOLOL
I hope you remember it next time they ask you how thin you want your sandwich turkey!
@@UncleScottsKitchen I always request my pastrami sliced turd thin
Me too...
i've been cooped up inside, looking at the internet for almost 3 months, and i swear when he said, "it looks like someone at the deli counter thin-sliced a turd" i laughed the hardest i have since this thing started. THANK YOU, Uncle Scott, i needed that.
:) We could all use a few more laughs these days!
You have this UA-cam thing figured out Scott. I love the detail you put into all of your reviews and I appreciate all of the hard work you do making these videos. You have taught me a lot and I dig your humor, keep up the good work!
Thank you very very much, Joe B. And as always, May the Fries Be With You.
Been watching since the lockdowns started. Added a few carbon pans after watching you. I’m in Texas, we recently had the winter storm of the century, lost power and water. Used my lodge and de buyer carbon pans in the fireplace. Real life saver. Thanks for teaching me how to care for and use these pans.
These reviews are the most thorough of any I’ve seen, and I’ve watched a lot. Great work!
I sanded down my Lodge 10" on the inside and now I like it. I'd just tell someone else to buy a Matfer. Great video!
I have those Lodge silicone handle grips (black ones) on my two De Buyer Mineral B Skillets. They fit perfectly and feel and look awesome. They also make handling the skillets much easier.
Well thanks Scott you just confirmed some of the issues I'm having with my lodge skillet. I don't have those issues with my DeBuyer.
You know it's a proper Uncle Scott video when you hear the canned applause. 😄
I just want people to hear what it's like in my head whenever I say something! :)
A little cheesy perhaps but wouldn't be the same without it, hey I even do the thumbs up and the head nod along with him. 🤣🤣
and don't forget the head nod ! 🤣 maybe Scott should get a bobble head doll made !!!
I got a Lodge 12 inch carbon steel pan about 2 months ago. I have to say it would be nice if it had higher sides to it. But I can live with that. Mine came with a handle grip,and I love that too! It's just another way to cook... I will keep it.......
I’ve fallen in love with my recent edition of a Smithey Farmhouse C/S skillet! Pricey but will last a lifetime and remember it is completely hand made from start to finish! 😎
I may get one of those if I win the lottery! Seriously, how do they cook? Can you tell a big difference vs. other cast iron?
It’s difficult to explain, but it’s like putting on an old flannel shirt or comfortable glove, it seasons easier, cooks nicely and looks awesome! Worth every dime imho 😎
Thank you for such a detailed review. I was so confused and couldn't decide what to do. Much appreciated Uncle Scott
I'm so glad you addressed the island. I called Lodge about mine and they assured me it would flatten out. Obviously didn't, and greatly reduces the usability of this pan.
Seems like my island went UP and not down... I guess that's better than turning the pan into a spinner!
Wow. U answered every question i had while browsing pan options.
I like mine more than you do it appears. Great, thorough review. Thanks Scott.
When you cooked the eggs I think you needed to let the egg cook a bit more to release from the pan. I some times use stainless steel pans and had to learn let the eggs sit till they release on their own. Once flipped, it's doesn't seem to take long at all because you're just sealing the surface of the egg which is already hot.
I have both lodge carbon and cast. The carbon pan I've made everything including brownies in this pan, burgers, chicken, eggs, grilled cheese sandwiches and many other things. Despite the pan being shallow I've never hand any issue overflowing.
Uncle Scott! You are the best
Thanks so much for this in-depth review. I normally go straight to the top of the line when purchasing anything that I use kitchen-wise, but I'm going to make an exception here. I do a lot of cooking outside over lump charcoal and wood but I have Multiple Sclerosis and am needing something lighter than my beloved cast iron. The silicone handle cover is a very good thing for anyone with MS and I believe this will be my first carbon steel pan purchase.
I really wanted to like this pan. The Lodge 12" carbon steel pan has the same inner diameter as the Matfer 12 5/8" pan and the Lodge seems almost less than half heavier than the Matfer.
I have had this pan for a couple of years now. Like the cast iron, the texture gets much smoother with use and in my opinion does not end up making it "stickier"
I rub it very lightly with oil and store it in the bottom of the oven. Any time I bake it helps the season, and the thermal mass helps even out the oven temperature.
I agree ...for non steak cooking I use my carbon steel pans almost exclusively for the last 3½ years. They all now have a smooth black glass finish and eggs glide easily.
Another great video. Thank you for putting in all your time and effort.
I found after using my lodge carbon steel skillet a few times the rough surface became smoother.
Thanks for the review. Been debating between the Lodge and a Matfer for a 10 inch carbon steel. Makes me think Matfer is the way to go. I really like my 8 inch Lodge carbon steel for small jobs. I sanded it lightly and re-seasoned before I started using it though. It's still rough, just not as rough as it was out of the box.
I think I'd go with the Matfer in that scenario. Looks like they are less than $40. No sanding required!
I just want to say that I love your videos. Your wit, comments, etc. etc. is why they’re so good. I love your cute kido too. Even got my wife to watch a few vids as well. Keep up the great work!!
The Lodge carbon steel silicone handle covers also fit my Matfer handles. I have both Lodge and Matfer pans. I really prefer the Matfer with no rivets for easier cleaning and the smooth surface. I wish Lodge would offer smooth unseasoned carbon steel as an option. I enjoy your reviews.
Thanks, Knob! I can't figure out why the Lodges are rough... I wrote them but didn't really get a good answer.
Thank you for this in-depth review. I actually have that same pan and thought it was defective because of that bowed bottom. I even press down on it to try to straighten it out. 😂 It does the same on my gas stove - forming the island. I’ve had it for a while now and the seasoning has begun to smooth out the pan a bit, so the rough texture gets smoother with use. Overall a decent pan. Thanks again for explaining the shape and the reasoning behind it. I feel better knowing that it isn’t defective. 🙂
You're welcome and thanks for the comments, Anthony! It's crazy how much carbon steel pans will change shape as they heat and cool. I still like my Lodge.
@13:44 "It's from California. Magine that --" 🤣🤣
:)
Always love your videos! Thanks!
Thanks, Geoff!
I used a random orbital sander (3 grits) before ever using my Lodge pan. Then seasoned and seasoned. Then used. My eggs slide like marbles in a bowl. While I'm saying that made my pan awesome, it's also easy to say that it's an indictment because it shouldn't be knurly and gritty textured from the beginning, and maybe it wasn't worth the wait and work...
Either way, for me, it's a go. It's about as good as my Matfer
I bought a Lodge cast iron skillet off Amazon without doing just any research. I literally chose it because of cost. Great value for money and The best decision I EVER MADE (I did not get the silicone protector and had to buy seperately). I have a gas stove and it’s is excellent for heat conduct. As long as I season it after every use, I have no problems with this pan.
I also bought a Matfer carbon soon after but I constantly run into problems. I always default to my cast iron skillet. There is no competition.❤️👍🙏
The BK Cookware (Holland) Black Carbon Steel pan is the one for me. It is lighter weight and oven safe to over 600f. Thankx for the review.
I started watching these because I wanted a carbon steel skillet for cooking eggs in the morning. I've drawn no conclusions yet but I like watching each and every one. I have old Grizwald and Wagoner skillets that seem to me lighter than these new carbon steel versions. Do you have any suggestions?
On the issue of handles in the oven: l seasoned my brand new 12.5" De Buyer Mineral B (epoxy coated handle) in a standard electric non-convection oven. Removed shipping beeswax with boiling water and soapy scrubby, then seasoning with vegetable oil, 2 hours plus cooldown overnight at 400°F. My oven temperature is accurate (verified with a handheld thermometer). It went through three such cycles with no problem whatsoever (I even left the little silicone decoration in place on the handle).
If you do that, you are ok (speaking from experience). On the other hand, I have seen a UA-cam video where someone melts the epoxy on a similar De Buyer Mineral B at a higher temperature, so they're not indestructible.
I have been using Lodge carbon steel pans as my primary frying pan for a couple years now using a gas stove. I always wire brush the pre seasoning off because it feels like sand paper. I prefer a slightly smoother, 'orange peel' texture so I sand it down and start the seasoning from scratch. My theory is that the orange peel surface provides more surface area to hold the seasoning. It may or may not be true but I have no sticking issues with either my 10" or 12" pan.
The shallow sides are my only major complaint. They leave a greasy mess on the stove. I also have a Mafter 12" pan and that thing warps at the drop of a hat. I prefer my Lodge to the Mafter.
The seasoning will adhere better if you leave some texture in the skillet. That's why I also don't mirror polish my cast iron. I just get rid of the high spots and 'sharp' parts which tear up my towels.
I recently bought a Made In 12" carbon steel and, after seasoning and using a while. I love it! I have quite a cast iron collection I adore too. Hard to say if carbon steel is better, but maybe!
I kind of view them as complementary... good to have both!
Excellent review. Thank you.
I think the roughness on Lodge is for their pre-seasoned process. I also understand that this process, or innovation at the time saved the business. Thanks for the work.
CI wise I do not mind the texture and probable feel the same with their CS pans if I ever got to use one. Plus they way CS seasoning waxes and wanes it will not stress out 1st time users as much.
I have that 12" one and also the 9" one. They are fantastic at a great price. I went and strip them down and reseason. Eggs do not stick at all! Great Pans and will last forever!
Lodge makes good stuff... if you can get them at a good price, then they are great values indeed.
You had me rolling.. glad I found your channel.
Beautiful child.
Wow, the temperature differential! The French DO know what they are doing.
I've had my carbon steel skillets. They smooth out over time. I like the sloping sides. I contacted Lodge and was told that it will season better because it will hold onto the oil and still be non stick. I agree. Love your channel.
Have you ever thought of doing a review on the new Lodge 12in deep cast iron skillet?
I got one, and would love to see what you think.
The Lodge 12in deep (3.5 inch) side wall pan?...
Thanks.... I love your videos...👍🏻👍🏻👍🏻
Thank you. Great review.
Thanks for this review, that upward warp in the pan center kills it for me. Oil tends to assist evening the temp where a small diameter heating hob puts significantly more heat in the center vs edges, and that bulge kills the effect. I can see where center burning will be a problem
I've been on the fence about this pan for about a year now. I'm still on that fence! Thanks.
Get a De Buyer 12.5" carbon steel pan, it's the purchase you'll be mad you didn't get 10 years ago.
I have a 12 inch cast iron skillet that was my great granmother. Nothing will stick to it. It's almost 100 years old. Take care and they'll last forever.
Awesome! I love hearing about pans with family tradition behind them. I hope my kid takes my pans and gives them to his kids someday. Cast iron, carbon steel and even copper... those create memories whereas non-sticks go in the trash!
Thanks for this review...I have heard over time with seasoning it will be as slick as our Matfers or my Grandmother’s 1920 Red Mountain BSR.
It will probably continue to improve. I think I've cooked in mine over 30 times so far and it hasn't changed appreciably. So that's a matter or preference... should I have to cook in a pan 100 times for it to work the way I want it to? No right or wrong answer.
I own one of these pans. It is a good pan for a glass top stove. I have tried other more expensive carbon steel pans on my glass top stove and it was a disaster. Could not season it properly and it warped becoming a "spinner" pan. I too find it to be a bit too shallow and the risk of food spilling over the sides is high. It happens to me often. Generally, it is a good choice for a glass top stove. No warping. TY MH
great review it hit on everything i needed to know
Thanks, oza!
Wish I saw this before buying mine. Just started using it and I thought it was just me not used to a large pan but I’m starting to wonder if it’s not the kind of pan for me
I have the Lodge paella pan mostly for using on my grill and I love it. I'd like to support Lodge and get a small regular pan as well but I think that rough surface would drive me crazy with eggs.
I use lodge cast iron for my eggs, and I love it! The only trick is that when you get your Lodge, go to town on the preseasoning with sandpaper until the cooking surface is smooth metal, then you can start your seasoning process. The first few coats should be flax seed oil preferably, followed by avocado oil.
Hi Scott. Thanks for the video, I ran across it just today and I was considering Lodge carbon steel, until this. I can deal with everything about this pan except one item. "The bowed pan". For me this is completely unacceptable, pooling of oil around edge and smoking center is a non-starter and has now definitively pushed me in the direction of the Matfer 12-3/4. I am in an apartment so I use burner elements, a single gas burner and a gas grill. I am dissappointed with Lodge and the bow in their pan as I really wanted to add to my Lodge collection. Bummed but excited to be eventually getting the Matfer. Thanks for a very informative and aiding in a pivotal decision. Keep up the great videos.
Thanks for your video I love this pan best carbon steel I’ve ever had.
Your review lines up exactly with mine. I actually sold my first one but picked up a new one at a flea market for $10 which is worth having a pan for grill top and fire use only. Not for my glass top stove at all!
Thanks Daniel! $10 is a bargain. Definitely a pan more suited to the outdoors, but I bet that's the way Lodge intends them anyway.
Hey Uncle Scott, great video and how's that pan working out after a year? I just picked up a 10" Lodge carbon steel skillet and a red lodge handle cover like yours, which is quite tight fitting. I see yours fits perfect easy to slide on and off and fits as it should, any tips to get these lodge handle covers to fit properly like yours or did I fumble on my lodge handle cover?
Love the lodge carbon steel pan since I can throw anything at it in a campfire or charcoal grills outside, as well as cooking inside without worrying about a coated-handle. I do admit I would love to get a French carbon steel pan for the kitchen! But I'll have to give up a pan in my collection to make room for it! Oh well. Keep up the good work.
There's always room for another great frying pan! can always stack them.
18:18 carbon steel has a hot spot and a cold spot, so make sure the gas stove is right type for your carbon steel skillet. Also they are made for fire camp too.
I LOVE your channel.
I give the pan a higher rating ,for the price it's a great pan.Each pan has a learning curve. Once I got used to how the pan has to be used,it's a dream. This pan is like a first car to learn how to drive stick , once you master this one the expensive ones are like sports cars ( easy) to use.Both kinds have a place in My kitchen .
I purchased Lodge CS as my first CS pan without much research. I liked cooking in it so much that I decided to add another pan and I purchased Matfer Bourgeat. For anyone buying their first CS pan I would really recommend Lodge (especially on gas stove).
The pan started cooking well almost instantly. Since it is already pre-seasoned I did not have to remove any protective layer etc. just light washed it and did some light maintenance season on the burner, right after that it already cooked great. With Matfer it took quite a bit of work to get it to the same state of performance as the Lodge. Both pans are performing similarly now (I use gas oven) and I use both interchangeably.
Lodge handle is a bit lower than Matfer's and it fits better in the small upper oven if you have one. Lodge surface is also way rougher than Matfer's, it almost look like cast iron, some may not like it. From my experience rougher surface is not making it any more sticky the slicker surface Matfer has, however I noticed rougher surface makes seasoning stick to it better.
Finally, kudos to Lodge to include silicone handle!
I have Made-In carbon steel (which is made in France). I love it.
I might try the Lodge, but I am not sure. I am going to buy a pan to make the Swiss dish "Rösti", a potato dish. The lower sides would work well for this. I am 50/50 on buying this, or a Matfer Carbon Steel Crepe Pan.
What's a Rosti dish? Got a recipe or link?
I love your channel Scott. Especially any of your videos that involve carbon steel or cast iron pans because I love cooking with them. Whenever my wife walks in the room and "catches" me watching one of your videos, she says "watching carbon steel porn again?" Lol. I have a Lodge 10" carbon steel that I use almost daily and have really grown to love it. It took a few cooks to get it to pass the fried egg test but wasn't too bad. I recently ordered a Matfer 12 5/8" pan and can't wait to add it to my line up. Thanks again for the videos!
Thanks, Scott! I've been caught a time or two myself! ;) That Matfer should be a great pan... post back and say how it goes if you have time!
I bought that pan about two years ago. I love it. It's my goto skillet over everything else. My second best skillet is an old Griswold cast iron. I found that I don't need the handle cover. The long handle does not get that hot during cooking. I currently have a glass top electric range. It does warp my pan and causes it to rock really bad. But I will soon be replacing the stove with gas.
Hi Johnny. I'll bet you will love that gas stove! Of course, my mom has cooked on electric for 50 years and her food is awesome.
i performed a fried egg test this morning on my carbon steel pan because of watching so many of your videos :D
I'm not usually a big fried egg eater ( i prefer scrambled), but I've owned this carbon steel Matfer Bourgeat pan for 2 years and realized I never gave it the ultimate test. It worked great! My seasoning is A-OK.
Is there anything better than sliding that egg around?
@@UncleScottsKitchen Eating it, maybe?
I love that you also showed vegan meat!!! as a non meat eater this is so helpful! I was going back and forth if I should buy this skillet or a cast iron skillet for his grill, but was also wanting something versatile enough for his glass induction top. so I think the right choice is the cast iron.
Great review.
Will you be reviewing the BK black steel also ?
It comes also preseasoned and has a smoother surface.
Thorough review. Love this man. you won me over in one review.Subsribed.
Thanks Ocean! Welcome aboard!
Thank you for this very detailed review. I'm considering buying carbon steel skillets to (mostly) replace my aging non-stick skillets, and this video was very helpful.
What are your thoughts about taking an electric sander and sanding the surface to make it smoother?
My question as well. I confess I've already done just that (up to 320 grit then 3 seasoning cycles) but I haven't cooked enough with it yet to pass judgement. I got this for my car camping setup over a lodge cast iron because is was shallower and lighter and easier to to stow in my kitchen box.
Mine looks horrible, but it cooks well. I'm also trying to use it on a flat top stove.
I bought one these a few months ago as my first carbon steel pan. I would say that this review is really spot on. My biggest gripe with the pan is the angle and shallowness of the sides. I fling food out of the pan while cooking pretty regularly. I have cooked eggs in the pan with some very minor sticking, but I have gotten a similar amount of sticking from coated non-stick pans before, so it didn't bother me. Having now watched a lot of Uncle Scott's pan reviews I would also say the Lodge carbon steel pan doesn't develop or hold a seasoning like Lodge's cast iron or the various French pans. I think there is something about the "rough' finish that prevents it from taking on a smooth seasoning like my cast iron or those French pans. I think I will upgrade in the near future and relegate this pan to camping trips or give it to a friend/family.
What I do with my cast iron or carbon steel is I don’t care that it’s “pre seasoned” I take it out to the garage get my angle grinder and put my wire wheel on it and go to town on the cooking surface and strip it down to bare metal and it gets smoothed out at the same time… then I use a fine scotch brite wheel/pad on my die grinder to basically polish it and take the wire wheel marks out…. Then I take it inside wash it good then season… comes out like glass every time
Just went back and watched this a second time. Hate to admit, I don't enjoy most of your videos but this one is relevant. I got this pan before I saw your review. After one use on my gas range it developed that dome in the middle. I contacted lodge and they ignored me. So I stored the pan for months. One day I decided to fix it. I heated it up on a BBQ to almost red and pounded out that dome. And let it cool slowly. The dome never returned and it's now a good usable pan. I may sand it smooth, but I really don't need to.
I would like to see that video. I have a pan that needs a good pounding. Fairly thin, cheap steel pan but my favorite.
@@bizzybits1918 I didn't record it. But i had a hot flame bbq going and got the pan glowing a little, set it on a stump and used an oak 2x4 and mallet to pound it flat. Took 3 times to get it flat.
I notices the roughness also. I went as far as to sand the cooking surface with my dad sander using 180 grit sandpaper, preseason and started using.
How'd it work out sanding it? I have heard of people doing that but I have not tried it.
I have sanded all my lodge pans to knock off that rough surface. It makes a world of difference. I season them in the oven 3 times, then cook cook cook. They cook excellent with the smooth surface. DO IT !!!
I just got one today that was brand new for 15.00 I have wanted a carbon steel pan for a while and thought this would be a good one to learn on. I will try it out and ask for a better one for my birthday!
If you like it and it cooks well, then $15 is a screaming bargain!
Uncle Scott's Kitchen I was pleased with it. I live in the Ozarks and most people have no clue what thing like this is worth. I just seen a vintage set of copper pans go for 450. The set had about 20+ pieces
You were missed. I hope you and your family are doing well in the midst of the outbreak and other crazy stuff going on in the world. Perfect review as always; thank you 🍳
Thank you, Alanca! Health and safety to you and your family as well.
I've been wanting a carbon steel skillet ... have considered the Lodge. After watching your video I have decided ... I do NOT want the Lodge. I do have several cast iron skillets, some are Lodge, and I love and use them all the time. - Great video, thank you! 😃
Thanks, Jims! What skillet did you decide on?
@@UncleScottsKitchen - Well for the moment I'm "sticking" (pun intended) with my cast iron skillets ... just cooked chicken & rice in one of them this afternoon. 😊
Does sliding eggs taste better?
I just knocked the high edges off the finish with chain mill and did a stove top re season.
I Love the pan. It has been a great blue collar pan.
Wow, what a thorough review. This video is very informative.
Thank you, Bloomfield!
First time viewer, immediately taken in by your in depth review. Well done sir, keep up the awesome work!
Thank you, Nick!
Thanks uncle scott! I have one of these and I noticed mine does not have nearly the convex(concave? Perspective?) bottom as yours does.
From what I've read the rough surface is on purpose. It helps them to preseason the pan. I'd rather it be smooth.. which is why I'm going to take some sandpaper to it :O. I'll reseason afterwards.
Wish you would have told which one you would choose as a 1st carbon steel pan.
If I had to pick ONE carbon steel pan, I'd go with the De Buyer Mineral B Pro model with the stainless steel handle. Plenty of other great ones out there that have their strengths and weaknesses, but if I could only choose one, that would be it.
Really fun to watch actually!
Dude, bacon grease in your arteries is great. Higher HDL, reduced artery blockages, satisfies you with lots of vitamins and without raising your blood sugars... All good stuff
lmao the side glances and laugh track got me good, first time I've seen of your channel and I gotta give you cheers for the excellent content.
So the grippy thing, did you check to see if it fits other pans? Is the lodge handle the same as the others? Be nice if you could
My first Carbon steal pan is the 8 inch Lodge. Event though it was seasoned at the factory, it arrived with some of the seasoning flaking off. It looked like they hung the pan and sprayed it with oil and a drip formed when they heated it. I was able to peal a lot of it off so instead of returning the pan, I sanded off the cooking surface seasoning and seasoned it myself. After I seasoned it, I do use it as a dedicated egg pan and it works OK. I do wish I had spent the extra money for a de buyer or Matfier instead of the lodge. Over all I would not buy another lodge carbon steal or even a cast iron as there are much better options out there.
You can always add a few more. No matter what my wife says, you can never have too many great pans. The Matfers are pretty reasonably priced... can get a 10-inch for about $32 at the moment.
Great videos!
But, I gotta say, after all this discussion of induction troubles with carbon steel, I'd either choose not to have an induction stove, or not to have carbon steel pans.
I have this Lodge pan you're discussing here, and I love it. I have used it on my glass/ceramic stove for a few years now, with no issues! I thought I had warped the pan with that little bump in the middle. Apparently not! So, you gave me good news, Scott!
not sure what they coated it with but its a spay on or dipped coating, the edge of my pan has some separation on it.
Ask lodge if they are sand casting this pan as well and you will have your answer as to why the surface is so rough.
My 12" Lodge Carbon Steel does the same thing with self-rolling haunted sausages. I can attest they taste exactly the same, but I end up speaking only Latin in a very deep voice for the next few hours.
Seriously, overall it's a compromise pan. I get better egg performance on my French carbon steel but on the other hand the Lodge goes in the oven and it's significantly less expensive so using it over outdoor charcoal and wood fires is fine whereas I wouldn't do that with my French pans. Everything else is essentially the same. As such, my 12" and 10" Lodge Carbon Steels are my go-to pans for everyday use, my "beaters" so to speak. My French pans are for eggs and other more involved or delicate cooking.
Just discovered your channel. Wow - very thorough review. Thank you for putting in the time. It definitely helped with my decision on which pan to buy. Thank you! (now subscribed!)
thanks for the review, i just got a matfer for my birthday. looking forward to using it after seeing your review on it.
Thanks cass! Those Matfers are great pans... many delicious meals await.
You've seen it all with Benevolent Bacon and Cast Iron Soap. All that's missing is some brand name simple syrup. That little okra and chicken fan is adorable.
The Lodge CS grill pan and paella pans are nice outdoor on the grill or campfire.
I agree wuth your assessment.
My 12" cs lodge is my beater. If I know it's a cook that will destroy seasoning, like a fritatta for example. Other than that, it collects dust.
This was my first carbon steel pan purchase recently. It is becoming a favorite! My cast iron cooks eggs well, but now I want to try an egg in this pan. It would be nice to have a small second handle, though. My lodge cast iron pans became smooth quickly, maybe because I use a metal spatula. Maybe this pan will smooth out using a metal spatula, too.
Aside from planetary colapse, I have found that using paper towels to wipe out the Lodge was problematic because the rough texture just made a mess of the paper towels. Getting rid of ALL the snagged fibers was more trouble than washing a clean washcloth afterwards.
Don't tell my wife, but I occasionally grab one of her nice white kitchen towels and use it when she's not looking.
I saw this pan at Walmart before watching this review. I passed on it because of the extremely rough texture of the seasoning. Like you, I can’t understand why Lodge uses such a rough coating?
I still can't figure it out!
@@UncleScottsKitchen It's not the seasoning, it's a byproduct of using sand castings to make their components and pans...
I totally agree. It was my first carbon steel pan and I was always pretty disappointed with it. I do use it often but as you pointed out specifically for going from stove to oven or under the broiler. I don’t know why I haven’t upgraded it to a Matfer after 8 years. It’s heats very unevenly on my electric stove compared to all my other pans.