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From your stove to a restaurant range, this 8 Inch Carbon Steel Pan can handle the heat in any kitchen. Its lightweight, dual handle design makes it easy to maneuver. Use it to serve and make any meal a more memorable experience. Seasoned and ready to use for an easy-release finish.
YOUR GO TO PAN: The Lodge Carbon Steel Skillet can handle the heat from any kitchen. The lightweight design paired with a long comfortable handle, make it easy to use in your kitchen, over a campfire or even on the grill. This skillet transforms ordinary cooking into a delightful experience
SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all carbon steel cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
EASY TO COOK AND CLEAN: The carbon steel interior has a smoother finish that makes this pan ideal for sauteing vegetables, preparing fish, and so much more. Hand washing your carbon steel pan with warm soapy water and a nylon scrub brush is recommended to keep your pan in tip top shape!
COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Carbon steel cookware is fast to heat up and cool down which makes carbon steel ideal for cooking delicate foods such as flash frying, sautéing, etc.
FAMILY-OWNED. Lodge is more than just a business; it is a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.
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David Cataford –
Products are chipped, quality is terrible.
Received the products today and they are chipped in many places. The quality is terrible. I have bought lodge products before and they are always great, but this is very disappointing.
KF_Toronto –
Working well in my wood fired pizza oven
Well made pan and takes the heat 600 to 700 deg.F. of a wood fired pizza oven. I hope I can find one that is a little larger. But this one is a great size for the smaller potions that I cook for toppings.
Chitra Jairus –
Heats up fast and retains the heat for a long time
bicycledad –
We’re apartment-dwellers, so even though our camping is all “car camping” I like to keep the camp kitchen compact for storage. I’ve gone through a couple non-stick, folding-handle frying pans, and they just don’t stand up to the heat put out by my little one-burner butane stove. This does, and although the handle doesn’t fold, the little loops in place of a more traditional frying pan handle are small enough that I can nest it into the same box with our plates without anything sticking out badly.Being made out of carbon steel, it is a little thinner, and I think therefore lighter, than a similar cast iron skillet would be, but takes similar care. That means that you can get it clean with water a and a chain mail scrubber, no need for soap or disposable non-stick-safe scrubbers. That’s kinda perfect for camping, and while it’s still probably on the heavy side for backpacking it’s certainly not too heavy for car camping.
S –
It is small…food falls out of the pan easily. May fit 1 egg, maybe 2, but not more than that. I would maybe use it for frying sage and dill. Burned my hand on the handle while turning food because the handles are angled poorly.. they need to not stick up but rather stick to the side. I may take 2 blow torches and try to bend the handle down a little.
Cust. #13579 –
Pros: Good weight for carbon steel. Good size for small sauté meals. May consider one size larger (if not for flaw – see below) Typical clean up for non-coated pan still beats questionable non-stick coating.Cons: Pan did not sit flat/flush with smooth cooking surface of induction cooktop from the very first use. The flaw is a convex dip originating from center of pan. This diminishes the overall performance of the pan where the outer rim of pan’ cooking surface sits a bit above the rest of the cooking surface. Additionally, this flaw causes the pan to teeter-totter and readily not stay in place especially when trying to sauté.
Kevin NC –
I have a lot of lodge cast iron products all of there products have been great quality for the price and made in the USA which is a big plus for me. All I use is cast iron and once in a while I use stainless. My biggest problem with lodge cast iron is the the cooking surface is ruffer then I like and I even go as far grinding the cooking surfaces almost smooth. I ordered the 8 inch carbon steel with the two loop handles. I wanted something small that I could use in the oven to bake small stuff, single chicken breast ECT. It works really well for small serving dishes. It heats up quicker then the cast iron but also cools down quicker. I have used it a few times and have been happy with it. The surface is also smoother than the cast iron and it’s lighter. I have been caring for it the same as cast iron. I use the camp chief cast iron conditioner work’s well and easy to use.