Lodge Manufacturing Company CRS12HH61 Carbon Steel Skillet, 12", Black/Orange

Such a game changer! It takes a bit to get used to it, you need to cure it as per instructions, but it's not that difficult. After each use after it cools down, clean it with water, oil it, heat it, and let it cool. We have been using it now for almost three months once or twice a week, and it is only getting better. We can now make effortless omelette and pancakes, nothing sticks! I will never use teflon again.

Given so much has changed since chemically induced nonstick pans were invented. This is a classic comeback in the way it changes our perspectives on non stick. Beautifully created and easy to handle. I many situations, carbon steel is much better than cast iron.

The non-stick properties of a properly seasoned carbon steel pan are awesome. I can make an omelette that slides out of the pan. Forget the cheap and disposable non-sticks - keep your carbon steel seasoned and get far better results.

This pan is NOT finished. It looks like it has just come from the foundry it is so rough. The bottom is not quite flat and rocks on the ceramics electric plate. I am sure that to try and cook with this will be a disaster.

Una vez curada. No se le pega nada. Hay tutoriales en Youtube.

Tiene una cubierta de silicón que te protege de quemarte con el asa. Solo se debe tener cuidado los primeros días de hacerle BIEN el curado, no se le pega nada. Obviamente está un poco más pesada que un sartén de aluminio, pero a mi esposa le encantó que por su peso ya no tiene sostener el sartén todo el tiempo, simplemente lo deja sobre la cocina y el sartén se queda fijo sin moverse solo. Lo compramos para freír huevos y saltear, pero ahora a mi esposa le gustó tanto que hasta quiere cocinar el agua en ese sartén :-)Lo recomendamos mucho.

It is heavy. It is cast iron. But it works.I just need to get used to it.

AS ADVERTISED

Any negative review is by someone who probably shouldn’t own this pan. It’s not complicated. If it’s sticking, warping etc it’s 100% user error. It’s lighter than a 6” lodge cast iron pan by 4g. Super easy to take care of. Yes the surface feels like sandpaper.. that’s so it can hold seasoning. It’ll smooth out with use. I’ve seasoned it once, but fried eggs on it how it came from the factory. Had no issues whatsoever. Heats up fast. Haven’t needed to turn the burner (electric) past about 45% to hit 450° in a few min. Heat it up first. Use enough fat/oil/butter (doesn’t need much but cover the surface of the pan). Don’t overheat it. Let it cool down before you wash it. I use soap and it’s been fine. Works perfectly every time. Cast iron is great, but this is a fraction of the weight and effort required, and the steel allows for faster temp changes while cooking. Wish I’d known about this pan 20yrs ago. You don’t need a bunch of non stick future garbage in your kitchen… and that’s every “non stick” pan you’re gonna buy, regardless of the price. They wear off, they chip, they crack (yes the ceramic will crack eventually from expansion and contraction). Don’t waste your money on any of that. Buy this pan and figure out how to work it. Then you’ll never have to buy another one, unless you need another size of this same pan. My only complaint I suppose, is that this pan should not even be sold without the handle. You’ll need it.