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!!
"the worst thing you could ever have is an overcooked steak." I agree wholeheartedly, you have a new subscriber!
chuckled at "get in, and handle your meat". Great review. Thanks for taking the time.
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 finally broke down and bought the 12" skillet. Waiting for delivery from Amazon, got the handle too.
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!
Looks great! I just ordered the 12" version. It's time for me to get away from disposable teflon pans. Thanks for the review.
These pans are used in almost every restaurant.. I'm surprised that they aren't used more in homes.
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.
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.
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
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!!!
Bought one of these instead of a non-stick pan for making crepes. Total satisfaction (after it was seasoned).
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....
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.
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.
Truly enjoy all your videos. You are the king of cast iron. Keep up the great work.
I own several of these pans and love every one of them.
I just bought a 12 inch Lodge carbon steel skillet. Love it already!! Like you CF, I have numerous cast iron cookware items.
I wonder how possible it is to remove those rivets and weld on the handle. I really like that look more. Does the sides of pan tall enough?