Lodge Carbon Steel Skillet Review, Seasoning & Use
Вставка
- Опубліковано 16 січ 2021
- Theses skillets/pans are made in the USA out of 12-gauge carbon steel. Three steel rivets attach the handle to the pan. The four sizes available are 8, 10, 12, and 15-inches in diameter.
While the pans come pre-seasoned, it is recommended that a little extra oil or butter be used the first few uses. They can be used on all cooktops: gas electric, and induction, as well as on outdoor grills or over an open fire.
Before cooking an omelete in the 10-inch pan over the campfire, the pan was seasoned in the oven an additional three times. Canola oil was used to season the pans in the oven, at 475 degrees F. The pans were placed upside down on the middle rack for one hour then allowed to cool while still in the oven.
SPECIFICATIONS
8" Lodge Carbon Steel Pan
top interior pan diameter: 8" (20.3 cm)
bottom interior pan diameter: 5.625" (14.3 cm)
weight: 2.4 lbs (1.1 kg)
handle length: 9" (22.9 cm)
10" Lodge Carbon Steel Pan
top interior pan diameter: 10" (25.4 cm)
bottom interior pan diameter: 7.5" (19.1 cm)
weight: 3.15 lbs (1.4 kg)
handle length: 9" (22.9 cm)
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Been there, done that, good real world test. Thank you! Regarding factory seasoning, it is mainly a shipping or a marketing thing. They ALL need. To be properly seasoned.
Awesome. You're welcome and thank you, @maxcontax. Appreciate the note about the seasoning as well.
I recently bought the 10 inch. It came with a handle protector that prevents your hands from getting burnt while cooking with it. A wonderful accessory in my opinion.
Definitely a wonderful and welcome accessory!
Thanks for sharing this! We’re definitely in the market for a few good carbon steel pans.
You're welcome, Patrick Outdoors. Thank you so much for watching.
Great review! Thanks for sharing.
Thank you kindly and you're welcome.
At 12:49 you were surprised at how thick and heavy the pan is. That Lodge carbon steel is a light thin pan compared to the other carbon steel pan brands.
I use coffee filters to wipe my cast iron. It don't leave anything behind, and I can use it as tinder.
Excellent idea. Thanks for sharing.
This lady murdered the egg
That might, just might, be a bit of an overstatement as the egg was not viable before being cracked. If the crime was the overcook/browning of said egg, hmm. Can't technically argue that detail. Sure was tasty though, in spite of the atrocity.
That steel spatula can be replaced for a wooden one ... and no annoying scraping noises.
Love the sound it makes. Sounds like breakfast !!!
Adorbs
Aww. Thank you.
Magic Carbon
So true.
Vintage spatula? Love those and I seek them out on Ebay every so often. They don't make them like that anymore that I know of.
Interesting. I hadn't thought of it as being vintage, but yes, I suppose it is. I've had that spatula for "forever." Nice observation catch.
You can do a fast seasoning by boiling water and vinegar, much like you’d do your carbon steel knives ( best do it outdoors because of the vinegar) let it boil for awhile, dump the water, then just make it very hot and rub oil. Done. Love carbon steel.
Thanks for the tips, Carmen. After reading your comment, I checked it out and the boiling water and vinegar treatment is said to be great for removing rust from cast iron and carbon steel. This is good to know.
Don't matter how they look. it's how it tastes when your camping! : )
So true that.
I have a DeBuyer carbon steel pan which I use in the kitchen and also have a conventional non stick pan. I prefer the DeBuyer over the non stick pan for most cooking and one thing to keep in mind that stove temperatures should be much lower than using a conventional non stick pan. I also have cast iron pans but prefer the DeBuyer. A carbon steel pan should only be rinsed out with hot water and then towel dried. After seeing your video I think I will get a Lodge Carbon Steel pan and replace the cast iron pan with it for camp cooking.
Thank you for all of your insights, @MrWinger1951. After seeing and using these Lodge pans, I have been eyeing the DeBuyer carbon steel pans. In the product photos, the DeBuyer pans look to have a very smooth, slick surface from the start. Is that the case with the one you have? In contrast, the Lodge carbon steel pans do have a slight tiny-beaded sort of texture all over. Even though it isn't rough, it isn't slick/smooth like glass. While I like the Lodge pans... Do you think a DeBuyer pan can be used over a campfire - if used responsibly over an appropriate amount of heat? In the DeBuyer pan product photos, it looks to be at least as thick as the Lodge.
@@wobblyotteroutdoors DeBuyer makes very good quality carbon steel pans and yes they are thick and smooth. I had noticed the slightly rough inner surface of the Lodge and I would take a grinder to the interior bottom and make it smooth were I to purchase one. The DeBuyer could definitely be used over a camp fire, and the handle is long enough to make it convenient to do so.
Perfect. Thank you so much. When we got the Lodge 14" round cast iron baking pan, I sanded it with an electric sander to smooth it up some and it did help. The grinder sounds like a much better ad more efficient method. The Lodge carbon steel pans are much, much smoother than the cast iron out of the box. Should require less grinding. 😁
Does using a steel or stainless steel spatula take off some of the seasoning? Wooden or plastic a better choice maybe? Nice video on seasoning.
Hi Randall, and thank you. No sir, using metal implements on the pan doesn't remove the seasoning. It's one of the beauties of cast iron and carbon steel. If one continues to use oils during and after cooking to always improve the seasoning, metal spatulas and the like can be used.
Using a metal flipper also works like a scraper on the surface, knocking off all the high bits creating a glass smooth surface, just like on cast iron skillets
I have seen some professional chefs say in their videos, not to use metal, but I'm not sure it matters. I season my Lodge Carbon Steel Skillets after every use. I use it, then clean it, and then heat it up until it starts to smoke, and then rub in a layer of Avocado Oil. I never ever have sticking issues.
Now, I also rubbed off most of the factory seasoning with green scrubbies, to get a nice, smooth surface. I've never gone through the trouble of baking to season. I just put the pan on the burner, and get it so hot it starts to smoke, and then rub on a light coat of avocado oil. Then let it cool off. Initially, after using the green scrubbies, I did this 3 times. I've done this with my 12", 10" and 8" skillets, and have never once had a sticking issue, either with beef, or eggs. I regularly cook scrambles (with onions, peppers and mushrooms), omelettes, and over-easy eggs. I even browned some ground beef, and then added tomato salsa to it.
I do not use metal utensils. I simply don't own any, so I use wood spoons and spatulas, as well as plastic utensils.
Some nice pans .. They are thicker than my old cold handle carbon fry pans . Have you ever tried a cold handle pan ?
Hi Terry. No sir. Thank you for mentioning them. I was not familiar with Cold Handle pans, so I looked them up. They look awesome! I like the steeper sides of the Cold Handle fry pans. I need all the help I can get to keep from sloshing stuff out.
This is great! I buy a lot of things from Craig list for a mere fraction of their original cost. And this Lodge 10" pan is currently available, brand spanking with "tags". In your opinion, is this a good deal? And how are you liking the pan now?
Hi Anthony. A new Lodge 10" cast iron skillet sells for just under $20. If you find one for less, that's great.
😍😍😍
☺🤗 Thank you.
Would like to here how your trailers doing. A pan can be a pan depending on how one cooks. Home stove, fire pit, camp stove the list goes on an on......... Quality and how one uses it and takes care of it is another. My thing is a slow controlled burn and dont ever leave what your cooking till its done. I will be looking into those pans, mine are 15 years old never seasoned and been over the fire pit many times.:)
Hi Ofty. The trailer is doing well. No changes there. I hear experience and wisdom in your words on cooking!
@@wobblyotteroutdoors Im not that great of a cook I pray AFTER I eat Happy Trails :).
😆
Half the fun of making an omelette is air flipping it.
If you can't air-flip the omlette, than you need a different pan, or make that pan capable of it.
Love it! New test criteria is air flipping.