Reddit Reddit reviews Lodge 12 Inch Seasoned Carbon Steel Skillet. Large Steel Skillet for Family Size Cooking.

We found 15 Reddit comments about Lodge 12 Inch Seasoned Carbon Steel Skillet. Large Steel Skillet for Family Size Cooking.. Here are the top ones, ranked by their Reddit score.

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Lodge 12 Inch Seasoned Carbon Steel Skillet. Large Steel Skillet for Family Size Cooking.
Takes high heat for best browning/searing12 gauge carbon steel heats quickly and retains heat for even cookingBrutally tough for decades of cooking. Steel riveted handleUse on gas, electric, induction stovetops, outdoor grills or open fireRefer user guide below before using the product .Made in the USASeasoned with oil for a natural, easy-release finish that improves with useEasy care: hand wash, dry immediately, rub with cooking oil
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15 Reddit comments about Lodge 12 Inch Seasoned Carbon Steel Skillet. Large Steel Skillet for Family Size Cooking.:

u/producer35 · 5 pointsr/AskCulinary

American here. I use a Lodge Carbon Steel 12" skillet, cast-iron Lodge and Field 12" skillets and a stainless steel, aluminum core All-Clad D3 12" skillet.

I like all these skillets and all have their own niches in my cooking with plenty of cross-over.

I still have a non-stick Calphalon skillet too but I no longer use it. I get plenty of non-stick characteristics with my other pans and I feel the other pans are more versatile and healthy.

u/Grim-Sleeper · 5 pointsr/food

Carbon steel skillets work really well too, and they are lighter and easier to handle than cast iron.

I use my skillet almost daily. If properly seasoned (), it is almost perfectly non-stick and cooks great. It might help though, that I have a gas stove, and this particular model is known for its even heat distribution. If you don't have that, then maybe cast iron is a slightly better option.

Cast iron doesn't adjust temperature quit as quickly, but when properly pre-heated it can (partially) make up for stoves that have uneven heat distribution.

) I never use soap when cleaning, instead scrubbing with coarse salt. I make sure, it always has a very thin film of drying oil (e.g. walnut or linseed) when I store it. Also, I make sure to store it completely dry to avoid rusting.

u/Halgy · 4 pointsr/AskMen

I've transitioned to a carbon steel pan. It has most of the advantages of cast iron, but is easier to work with.

u/klaproth · 3 pointsr/castiron

blini pans I see are usually carbon steel, which do require seasoning like cast iron but are lighter.

They're also inexpensive and a lot of fun to use.

u/jacksheerin · 2 pointsr/castiron

When people say cast iron and lighter in the same sentence I typically recommend carbon steel.

Similar to cast (seasons the same way, similar characteristics when cooking.) but is no where near the weight. That's what you lose, the thermal mass and heat retention that cast has. For a camping skillet I'd want the carbon steel every time.

u/CanineChamp · 2 pointsr/vaporents

Ya man. It does everything everything cast iron does, but it is lighter, heats up quicker, and easier to maintain. Since I got this I have only used my cast iron for pizza:

https://www.amazon.com/dp/B005U93RYW/ref=cm_sw_r_cp_apa_vrFuybPTYRCYB

u/dewtroid · 2 pointsr/AskCulinary

Which 12" skillet are you using? the lodge L10SK3? I believe that clocks in around 8.5 lbs

There are several lighter alternatives that are still cast iron.

Here's one example at ~4lbs
http://www.amazon.com/ExcelSteel-Inch-super-lightweight-frypan/dp/B0010D6RMG

CI did a review of several of them but found the performance extremely uneven; but you may be able to adapt to their properties.

The best alternative to maintain all of the properties you're looking for would be an uncoated carbon steel pan. You season and care for it similarly to cast iron and it develops a similar non-stick coating.

As long as you get a model with a metal handle it can handle the same amount of stovetop-to-oven traffic as your cast iron.

Just as with cast iron, the thicker the carbon steel pan, the more heat retention it will have and the more even the heat will tend to be; but at the expense of weight and responsiveness.

Here are a few examples:

http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W

http://www.amazon.com/Lodge-CRS12-Pre-Seasoned-Skillet-12-inch/dp/B005U93RYW

http://www.amazon.com/World-Cuisine-Black-Steel-Frying/dp/B001KZHF1G

Here's some approximate specifications I was able to dig up

  • WC: 1.5mm thick, ~2-3lbs (~2 for 10", over 3 for 12.5"
  • debuyer mineral B: 2.5mm-3mm thick ~4lbs 10", ~5.75lbs 12"
  • lodge: 2.64mm thick, ~3lbs 10", ~4 lbs 12"

    [edit] It looks like the de buyer mineral b pan has a silicone button on the end that will likely be bad for putting under the broiler, but couldn't find any manufacturer recommendations for oven temperature or if you can just pop the thing off.
u/WorstUNEver · 2 pointsr/MurderedByWords

Use a carbon steel pan, they are pretty thin and light; way lighter than cast iron.

u/cowbell77 · 1 pointr/Cooking

I'm still not sure why carbon steel frying pans haven't caught on yet.

Basically carbon steel frying pans are a kind of happy medium between cast iron and your standard non-stick pan. Like non-sticks, they heat up pretty quickly, but like cast iron they are very durable, can tolerate very high heats (unlike a non-stick!) and once properly seasoned are pretty non-stick. I love it for making eggs in the morning because unlike a cast iron, I don't have to wait 5-10 minutes for it to get properly hot.

If you recognize the metal from their use in woks, which are pretty bad at holding heat, skillet style carbon-steel pans like the kind I'm talking about tend to be a little thicker and hold heat better.

There are downsides: fast heating means fast cooling, too, so unlike cast iron, they can't hold heat as well and you're not going to get the kind of sear and heat you can get with a cast iron or a stainless steel pan. On the other hand, they're not terrible at holding heat, and if you get a bigger pan (which you might want anyway) and leave yourself some breathing room, this isn't a problem most of the time.

They're also more expensive than cast iron and most non-sticks, but not by much. They also last forever (unlike non-sticks) so it ends up paying for itself over time.

If you're trying to minimize kitchen items, the carbon steel frying pan is a great all-around, utility player.

A good option is the Lodge Pre-Seasoned Carbon Steel Skillet, which like their cast iron comes pre-seasoned (but it's a good idea to do a round or three of seasoning anyway). If you get this, I highly recommend you pick up a silicone handle. It's almost a necessary accessory as it turns the pan from painful to hold due to heat and form to a friendly handshake from your frying pan.

That is the one I have and it's easily my most used pan. That said, I do eat way more eggs than seared meats. On the other hand, if I had to I'd still feel comfortable cooking a good, well-seared steak in this pan if for some reason I couldn't reach for my cast iron (I couldn't say the same about a non-stick).

If you want a little bit better heat retention, the deBuyer is in the same price range, but it's a little heavier, which'll help it retain heat. It doesn't come pre-seasoned, so you'll have to put a little bit more work into it. I don't own this, but it's generally a good, popular brand.

u/iamheero · 1 pointr/BuyItForLife

I have the heavier cast-iron pans as well but I tend to cook with my carbon steel lodge pan most. All the non-stick and SO much lighter. Doesn't hold heat as well as the fatter pans but has its uses.

u/nomnommish · 1 pointr/AskCulinary

If cast iron is too heavy, get a carbon steel pan. It too gets seasoned like a cast iron, and is great for searing.

Like this Lodge Logic model.

https://www.amazon.com/Lodge-CRS12-Skillet-Pre-Seasoned-12-inch/dp/B005U93RYW