A Review of the Lodge Seasoned Carbon Steel Skillet | Ribeye Cooking Test
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- Опубліковано 27 вер 2013
- In this video, I do a cooking review with a Lodge 12" carbon steel skillet. What better way than to test a Lodge preseasoned skillet than with cooking a ribeye at blazing hot temperatures.
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This guy is serious about his steak! I love the care he put into his sauce and I appreciate the description of the pan and how it cooked along the way. Thanks!!
Your channel is one of the most informative, and in my opinion THE BEST cast iron channel on youtube, love all your videos. Thanks for sharing and all your hard work!
I got my 12" Lodge carbon steel pan as a Christmas gift and I've been extremely satisfied with it, especially when cooking rib eyes and other high-quality steaks. In fact at this point I would never think of cooking a high-quality steak using any other equipment!
chuckled at "get in, and handle your meat". Great review. Thanks for taking the time.
"the worst thing you could ever have is an overcooked steak." I agree wholeheartedly, you have a new subscriber!
I was always looking at buying these, but didn't know how they would perform. You Sir have answered all my questions. I'm buying the whole set. Thanks so much for what you are doing
Nice demonstration and a great video. I'll now be purchasing this skillet. Thanks for a great video.
Thanks for making these videos. I've watched several of your videos and find them very helpful. Keep it up!
I finally broke down and bought the 12" skillet. Waiting for delivery from Amazon, got the handle too.
Looks great! I just ordered the 12" version. It's time for me to get away from disposable teflon pans. Thanks for the review.
Truly enjoy all your videos. You are the king of cast iron. Keep up the great work.
I just bought a 12 inch Lodge carbon steel skillet. Love it already!! Like you CF, I have numerous cast iron cookware items.
You had me at growing your own rosemary. This looks awesome. I want one of these for a crepe pan since I've been using a cast-iron enamel moose and I can't flip my crepes.
I love your videos, thank you for doing them!
Nice demonstration and review. Thanks!
Outstanding! Another great vid. Thank you!
Wow! Looks great. I have the exact same skillet and it performs very well
I can see a big advantage of the steel pan over the cast iron, in that, for myself who has arthritic wrists, I have great difficulty lifting a cast iron pan. I am definitely buying a steel pan. Thanks for posting this.
Carbon steel*
Sarah Jayne My new 12 inch Lodge carbon steel skillet got its hot water brush scrub followed by towel and oven dry. Then, FIVE additional layers of Crisbee cast iron seasoning, all before first use. Did the same process when I got the carbon steel crepe pan. All my pans are maintained non-stick. The 12 inch carbon steel skillet weighs 4.06 pounds
Many thanks. I've been considering these pans and your review is convincing and the steak looks great.
The lodge cast iron chef collection is amazing !!
Another great video. I have re-seasoned all my cast iron using your method. Thanks for sharing.
I bought a 10 inch carbon black steel skillet about a month ago. I love it. It is now my go to pan. Looking at getting a 12 inch & 7 or 8 inch. Mine was BK Black Steel for $40. Also people need to listen to what you were saying. You were not testing your culinary skills out but the pan. Great job!!!
Love your videos!! Thank you for what you do!!
Thanks for the video! I have been looking into the carbon steel cooking and now I can't wait to get one and cook my own steak.
Looks great. Thank you for this video.
Bought one of these instead of a non-stick pan for making crepes. Total satisfaction (after it was seasoned).
Great video and terrific commentary thank you so much. Can’t wait to try the pan sauce w rosemary sprigs!
That looks great! I have a pan just like it. My wife had never cooked with black iron until about five years ago. I showed her the benefit of siring meats and finishing them in the oven. She was won over right away. The only issues was my 12 inch black iron was too heavy for her to move it back and forth. Enter the Lodge 12 steel skillet... I still get to use it every now and again; lol.
Thanks for sharing your experience with a new Lodge Carbon Steel pan! I purchased one last night and can't wait to give it a try! The weight is much better than cast iron. I am going to try the steak cooking method you did...never heard of it. Happy seasoning!
Great fry on a great steak my friend! I like the Lodge Carbon Steel fry pan, guess I better get one for my cast iron collection to! Thanks for making me hungry! ;)
These pans are used in almost every restaurant.. I'm surprised that they aren't used more in homes.
Marcky Da Saint
Carbon steel is widely used in European homes and in China woks are usually made of carbon steel. I think Americans prefer the look of stainless steel and think seasoned carbon steel looks dirty.
@@tonyzan5268 Agreed. Considering our current "ultra-clean" culture, I think many Americans can't stand the idea of not washing a pan every time they cook in it, whether it's without soap or not at all, on top of having something coated in oil/fat in their cabinets/wherever. Plus, as you said, it "looks" dirty. Most are more attracted to perfectly gleaming shiny bright metal than dingy-looking dark metal (Hmm...*lightbulb moment*).
I admittedly felt the same way for a long time but I grew up with having our "egg pan" always on the stove and being cleaned maybe once or twice weekly because we just ate eggs that often. I might eat some for breakfast, mom have some for lunch, brother have some for dinner, etc. And it just wasn't worth cleaning that often. It got used again before it could go rancid. When I finally learned how cast iron and carbon steel was meant to be taken care of, I was like, "hell, I already do almost that anyway!" Lol
Im gonna get one all my knives are carbon steel onterio knife company (old hickory) butcher knives
@@tonyzan5268 As a European, this is not correct. I've never seen a carbon steel pan in a home kitchen before.
@@grilledsirloinsteak172 that's funny, France is the #1 manufacturer of carbon steel pans
Awesome review
Excellent demonstration
Nice video. Trying to make up my mind on whether to get one or not. Thanks to your video I am going to get one.
Thanks for the great pan review...and showing off your cooking! I've got a glass top stove so I haven't been able to use my cast iron and our non-stick pan died so I'm going to switch to a carbon steel pan and never look back. I'm also a talented home cook although I prefer NY strip steaks that I also cook just about as perfectly as you do. Bon Appetite!
Nice review. I just picked up one of these in the 10 inch size specifically for omelets and white fish since I've decided I'm getting rid of the non-stick pans for good. I had been looking for a true French omelet pan and what I found was too expensive. I'm extremely pleased with the performance as well. Eggs don't stick (though as a caveat I do use a lot of butter or bacon grease.) I haven't tried fish yet. At this point I'm definitely kicking the toxic non-stick pans to the curb.
I have been waiting one of those for a while. nice video. I thought it was going to be over cooked. it was perfect. I am going to get one now. thumbs up
I own several of these pans and love every one of them.
Perfect doneness. Great skill with the pan.
Why is everyone so negative and nitpicky, that looks absolutely delicious
Stirling road I'm lol., I'm
NJ NJ bi
Awesome steak friend, thanks for new ideas on cookin ribeye!
Great demo. Going to buy one. I understand they last a lifetime.
Great pans to use. Season before first use with flaxseed oil. I would call the lodge carbon steel pans a hybrid pan. Cooks like a cast iron at the weight of carbon steel pan!! Great job lodge!!
Great video, thanks!
Yeah...i like it . Will get one...,thanks man.👍!
good review. i might just get one now.
that looks amazing, liked
Great video. I am going to get some of these in the future. Long time fan of cast iron and changed my ways on the restoration process and maintenance of my cast iron once I saw your videos. Thanks a bundle! Isaac Stimson
Very nice video, job well done!
Thank you for the great video. I like my cast iron but I'm now in my late 70's and the weight of the cast iron is becoming a big factor for myself and my wife. Thanks again I have enjoyed all of your videos.
Thanks for the video. I plan to get myself a carbon steel frying pan as soon as I can afford it. Being disabled, the lightness of it is a big plus for me, especially since I prefer a 12 inch. But I think I will still want a 12 inch cast iron for some things like gravy. Lol 😁👍
I am a fan of all of your videos they're always so informative. but what I would like to see is a video from you (since you are the only one that's ever responded to any of my comments LOL)( thank you by the way) is a video about what not to do with cast iron or what not to cook in cast iron
Cast Iron in my mind is this...Good enough for Grandma...Good enough for me...Just purchased a Carbon Steel pan from Lodge and can't wait to try it out.
Well done and thank you!
Wow! I love cast iron too. How about a video of the care and seasoning (if any) of these pans? How was the steak? It looked great here!
Rich
Gorgeous steak. Oh, nice pan too ! Thank you
Nice job dude!
excellent review, I have all three pans too. I love cast iron and carbon steel both equally.
Check out Lodge's new Seasoned Carbon Steel griddle. I just got one of these last weekend. This thing is REALLY nice!
I've heard of it and I'm looking thanks.
Awesome video!
Alex Merriam - Thank you!
I have a large collection of cast iron and now I have 4 of these carbon steel pans, a 12 inch, a 10 inch and two 8 inch (one solely for omelets). First of all, I'm glad i got them before their prices went up! Anyway, they are fantastic and use them for most things I use my cast iron skillets for but not for searing steaks. At high temperatures, the 12 inch will warp.. and no, no cold water added. It will go back to flat when cooking at regular, non-searing temps. btw omelets do slide out of my pan very easily.
Nice video. Thanks for taking the time. Wonder if the handle cover would fit the deBuyer carbon steel pan as well.
I've always loved cast iron, and ran across one of these a while back. TO my amazement, I actually like this better. It has the same cooking characteristics as cast iron, but heats in about half the time. The handle doesn't actually require the cover. It doesn't get hot! Apparently the steel dissipates heat fast enough that it's not a problem. And of course the weight difference makes it a winner!
True - the handles don't really require the covers, but they feel REALLY nice in your hand. Check out the new Lodge carbon steel griddle. VERY nice!
I'll have to see fi I can find one of those. I've always loved my cast iron, but as I get older older I find it hard to lift sometimes. This m\ight become my "daily use" replacement.
Excellent video - the only caveat is I would have liked to have seen the cleanup of the skillet... thanks for posting! I will definitely get a couple of these skillets!
Looks amazing. Heeeel yah!
Keep up the good work...Your channel "BY FAR" is one of the most COMPREHENSIVE as you take care to explain the "nuances" of cooking and reviewing cast iron pans, skillets, and cookware....Keep up the good work man....Forget the negatives...That comes with the territory....
That was wow. Something that goes right to mo mouth. Good tips :)
Nice narrative, sir.
Thanks very much -- I am a huge Cast Iron fan, and I love Lodge particularly, but I just got this Lodge carbon steel skillet, and I LOVE IT! LOVE IT. Cooking on it's a DREAM... and let me say -- your voice is *identical* to someone's in my head, I can't figure out who, but I'm nearly certain it's someone famous ... anyway, a voice dead-ringer for someone, not sure who.
SamsonAKAK80 DEMCAD
Love your videos thank you
Thanks for the review.
For the 30 second method, how many times for a steak that size?
Yes, these high carbon steel skillets are handy dandy. Best part of them is that they heat up quickly like a thin grocery store bought aluminum brand yet, these 12 gauge pans are way thicker than the competition. As mentioned in the video, a perfect alternative to cast iron for those who do not want the weight of cast iron. I doubt you could hurt these with high heat as the steel is fairly heavy so they shouldn't warp unless that is the goal. They truly are low maintenance and rugged. Use them, hot/warm water to clean then a thin film of oil and back to the cabinet. The more they are used the darker they get until finally a nice even black shine. Once it's there, its a family heirloom.
Hi, love your videos. do you ever coat your cast iron and carbon steel skillets with oil before putting away?
They look kinda dry at the beginning of the vids.
Great Video, I think I will try one of these skilletts due to the light weight and it seems to act like cast iron when cooking.
Question: have you tried basting with the butter in the pan while steak is almost done cooking?
Liking my Lodge skillets a lot.
Nice, cool skillet, awesome steak.
Nicely done. Kudoes to you.
Did you have to season that pan? Thanks looks great!! Good camera work baby gurl!!
Thank you you clearly love this.
I need to buy one of these skillets.
Great review on the Lodge Carbon Steel Skillets Jeffrey. Personally I don't own one (yet) and cook exclusively on my beloved vintage cast iron lol, but after watching your video I think one of these would also be perfect for my lady friend who has had 2 carpal surgeries recently and can't even lift her 12" Lodge cast iron anymore. I'm forwarding your video to her. Thanks Jeffrey and I'm subbed.
Great review! I’m sold, but was wondering if you think these would hold up to one of those higher btu outdoor propane burners? I was thinking of getting a two burner one and two of these in 15” size and use them at the farmers market, where I sell meat for my sister’s farm, to cook up samples. BTW, I’m gonna try that flip every 30 seconds trick!
Thank you!
It looks delicious. :)
Dude, you're burning up your Boos Block! My knife, my Boo Block, and my Lodge Cast iron are the three pieces of kitchen equipment I couldn't live without.
i bought an old antique steel skillet for 2 bucks at the rollercoaster yardsale....soaked it in vinegar to remove the rust and seasoned it and could flip a fried egg without a spatula the first time i used it.
Have you ever used the stainless steel chain-mail scrubbers on your carbon steel pans? I use one on my cast iron and they are great but hesitant to try it on the carbon steel.
I have a glass top electric stove. It came with a warning that cast iron can scratch the top. I have learned that I cannot be afraid of high heat when using my carbon steel skillet.
You really know how to cook a steak! Hope you have a restaurant as I would like to dine there.
thank you!!
I have a Lodge skillet I love it.
very good
Do a video on frying chicken(all parts and sizes)in one of your cast iron skillets.
Jeffery, how do you season these carbon steel pans? Is it the same method as the cast iron?
Looks delicious. Mind if ask what sort of brownish powder that's used?
Nice video, Thank you. How does the flavor of Tuscan Blue Rosemary compare to the flavor of Salem Rosemary?
Great .. Thanks ..
Awesome video! Steak looks great, of course there's gunna be haters when it comes to cookin a steak, keep on cookin!
@theculinaryfanatic Very nice video, Jeff. What was missing was: To begin, 3 new pans were shown but no mention on the waxy, sticky factory protective coating removal process before the pan can start to be seasoned.
Lodge Carbon Steel pans are preseasoned, just like their cast iron pans. This is the only brand of carbon steel pans that I know of that are preseasoned. Every other brand is bare, polished metal with beeswax or mineral oil applied at the factory for rust protection. These brands definitely need a proper stripping and initial seasoning to be performed by the buyer.
Lodge carbon steel pans are ready to cook without any special seasoning. Just rinse with hot water, dry and then begin cooking. As with cast iron, every subsequent use will preseason your pan.
Lastly, the coarse texture is a feature, not a bug. It holds the preseasoning far better than smooth metal.
2nd para should read reseasoning, not preseasoning.
rule870 The pan arrived last week. Lodge applied a thick, sand like soy oil seasoning coating that had chips at 3 spots on the edges in one area. I sent them a message and got back a terse, “Oh yeah, that happens “ crapola. I had already gave it the initial hot water scrub, dried well then put it through 5 layers of Crisbee stick seasoning. Thanks for replying
Beverly FitzGerald Yup both of mine have that same "chip" in the seasoning on the far end of the pans. Lodge advises on the label about this. It really is no big deal. My two pans are super non-stick with eggs, sausage, bacon and steak.
I use cheap Crisco for reseasoning if I have to de-glaze stuck-on particles with boiled water.
rule870 Mine are ALL non-stick too. After 79 years, I learned how to maintain, cook in and even restore cast iron cookware from the very best, @theculinaryfanatic @jeffrogers. I use Crisbee cast iron seasoning most of the time but do little fill in with solid white Crisco.
Hi Jeffrey, I just got my first carbon steel 12" skillet by Lodge just like yours. I'm just a little confused re: the rough surface. None of the other brands have that, they're just bare steel. And even after they're seasoned they don't look like that. I realize it's supposed to be the seasoning they put on for me but is any of that going to eventually come off? In the food I mean. One review on Amazon stated that it happened to them in flakes. I'm very excited to start using it, all I've done so far is wash and dry it and rub a little oil on and dry it on the stove on low. Thank you & great review of MY pan btw. 👍
I wish I could use one of those. But I have an electric stove which I my experience warps these pans, due to uneven heating :3
At least I can use cast iron on it.
Also I recommend putting salt on the steak before searing, cause it'll taste better and salt can't burn at cooking temperatures :v