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Lodge

Lodge CRS12 Carbon Steel Skillet, Pre-Seasoned, 12-inch

    • Based on 9,176 reviews
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Availability: Only 3 left in stock, order soon!
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Arrives Thursday, Jun 20
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Size: 12 Inch


Style: Skillet


Features

  • 14 GAUGE CARBON STEEL heats quickly and retains heat for even cooking; best for searing and browning
  • Use on gas, electric, induction stovetops, outdoor grills or open fire
  • Seasoned with oil for a natural, easy-release finish that improves with use. Its lightweight design and long, comfortable handle makes it easy to maneuver from the stove to the table
  • Easy care: hand wash, dry immediately, rub with cooking oil
  • Made in USA; Approx. 12" diameter rim to rim/9.875" bottom

Description

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now lodge has added a new line of seasoned steel skillets. This handy 10-inch seasoned steel skillet is the only pre-seasoned and ready to use out of the box steel pan in the market place right now. Each skillet is pre-seasoned with natural soy bean oil. Maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It performs well in residential and professional kitchens as well as outdoors. Made of 12 gauge carbon steel. Steel is a high density metal that does not retain odors. If maintained correctly, it will last a lifetime. Thickness of the cooking surface allows the pan to heat up quickly but also retain the heat needed for even cooking. The handle angle is conducive for both stove top and oven cooking. Each handle is attached to the skillet with 3 secure rivets. As a result of the pre- seasoning process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the cookware which creates an easy release finish. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. The brown spot will turn black with use. Made in the USA. Approx. 12" diameter rim to rim/9.875" bottom.


Brand: Lodge


Material: Alloy Steel


Special Feature: The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now lodge has added a new line of seasoned steel skillets. This handy 10-inch seasoned steel skillet is the only pre-seasoned and ready to use out of the box steel pan in the market place right now. Each skillet is pre-seasoned with natural soy bean oil. Maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece.


Color: Black


Capacity: 1165.86 Cubic Centimeters


Compatible Devices: Gas


Product Care Instructions: Oven Safe


Item Weight: 3.41 Pounds


Number of Pieces: 1


Model Name: CRS12PLT


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Product Dimensions: 20.87 x 12 x 3.5 inches


Item Weight: 3.41 pounds


Department: unisex-adult


Manufacturer: Lodge Manufacturing Company


Country of Origin: USA


Item model number: Skillet


Is Discontinued By Manufacturer: No


Date First Available: September 28, 2011


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Jun 20

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Just The Ticket For The Stove-Top
Size: 8 Inch Style: Skillet
I was very happy to have found these, because cooking is something you do every day, and the fancy and sometimes very expensive "no-stick" pans have been a bad joke for a long time. I've used cast iron cookware for many years, although probably like some other people, I have gravitated to the "non-stick" camp for the last few pans I've bought. But I've gone through several non-stick pans, for various reasons - one of which was that the handle was heavier than the pan (which was made of aluminum) which sometimes caused it to tip over backwards, because of the weight of the handle. Simply because the pan is out of balance might not seem to be too much of a problem, but when it tips backwards and spills hot grease out on the stove when the weight of the food is removed, it is a disaster waiting to happen. A tip-prone pan full of hot grease on a hot stove-top can flip without warning, with just the slightest bump or jostle. When this happens, catching you totally by surprise, your startled reaction to try to grab the pan could cause you to accidentally knock the pan - with the hot grease - off of the stove. This is very dangerous, because just imagine a grease fire starting on top of the stove, which would be disastrous, to say the least. Hot grease splashed on a hot burner equals instant fire. Of course, that's on an electric stove. On a gas range, the flame is already present. Either way, it's a potential disaster. And if the handle was sticking out over the edge of the stove, the pan could easily flip over backwards, throwing hot grease everywhere. Or worse yet, splash the hot grease back on you, giving you severe burns in addition to the grease fire! A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big deal. But it definitely is a big deal. Something that might seem to be very minor can escalate completely out of control, with terrible consequences, before you even know it has happened. I didn't really pay close attention at first, but once I discovered that it was handle-heavy, I realized how dangerous that could be. It's not something that you notice right away, but while it's sitting on a hot stove burner is not exactly the best time to find it out. It only takes one small incident for disaster to strike, whether or not you were aware of it. One inadvertent wrong move could cause a catastrophe. When you discover that a pan has a problem with the handle being too heavy, the best time to get rid of it is immediately, because it can tip backwards in a split second even if you're aware of it, and the hot grease can easily catch fire. And then, a second no-stick pan didn't have a problem with the handle being too heavy, but did have other problems. Over time, the "non-stick" part became "always stick," which was disgruntling, because that was the primary reason you wanted a non-stick pan in the first place. In addition to the ugly spot in the middle of the pan where the non-stick surface wore off, it emitted a chemical stench (sort of like brake fluid) every time it was heated up - which they say can kill a parakeet, so you know it's not exactly healthy for humans, either. Plus, it also kills your appetite. That weird industrial odor has no place in the kitchen, and doesn't do a lot for the olfactory senses in anticipation of the delicious meal you are attempting to create. Ultimately, the non-stick part deteriorated, and you were left with a pan that would sometimes stick even worse than a plain aluminum or cast-iron pan. And so from every angle, nothing about the "non-stick" pans was a boon to cooking; in fact, it was a complete fiasco. The only saving grace about those pans was that they had an insulated handle, which was very handy, because you didn't need an oven mitt or a dishtowel to be able to pick them up. But then, that insulation was what made the handle heavier than the pan to start with! Probably my big meal of the day is breakfast - and I have long been accustomed to using three pans - all the same size - (8") to make breakfast; meat, hash browns, and eggs. Three different pans, with all three food items going at the same time. And so I bought one of these carbon steel pans, to try it out and see how I liked it. The first thing you notice is that they are heavy; not super-heavy like cast iron, but definitely heavy. And the handles are very long, which seems a little strange. But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the hot stove. And, the handle does get warm, but usually not so hot that you can't grasp the handle with your bare hand. As to the length of the handles; you get in the habit of positioning the handles sort of angled out to the side, instead of straight back. At the time I ordered my pan, I also ordered the red slip-on handle cover, which is especially made for the long handle, thinking that if I liked it, and got more pans later on, I could use it for all of them. To make a long story short, I now have three pans, and never have to use the handle cover, because the handles do get warm, but not so hot that you need an oven mitt to pick them up. Except when you heat them in the oven to re-season them, in which case you absolutely do need a handle cover of some sort, when you first take them out of the oven. But that's the beauty of these pans: Because there is no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as often as needed (which probably will mean only two or three times) until they perform as well as a no-stick pan. (Actually, better. The non-stick aspect of these pans gets smoother with each use). To clean them, I just put them in the sink and run some hot water in them, and let them stand (nestled together) for a few minutes - or as long as it takes for me to remember them and come back to the sink, and then go over them with the Dobie pad and washcloth under hot running water, and rinse them off, and wipe them dry with the wrung-out wash cloth, and then put them back into the oven storage drawer, ready to go for the next time. Very hardy - very tough, and you can use sharp utensils without worrying about scratching them. Plus, your kitchen has the wonderful aroma of good food cooking, instead of smelling like brake fluid. Go for it! PS: Although it's probably not necessary, I've gotten in the habit of spraying all my pans, first thing, with non-stick spray, and then turning the heat on to pre-heat the pans, before I put any food or oil into them. And then, I read somewhere to always let the food warm up to room temperature, if possible, before you put it into the pan (which had been pre-heated) to assure that the food won't stick. However, I sometimes forget, and put frozen sausage patties right from the freezer into the pan. (And ditto, the frozen hash browns - right out of the bag.) But after they've been seasoned a few times, not much is going to stick anyway, so it doesn't prove to be a problem. ... show more
Reviewed in the United States on August 3, 2015 by Hoosier Hayseed
    • SMALL. BEWARE!! (REVIEW UPDATE AFTER 3 MONTHS USE- FEB 2023)
Size: 8 Inch Style: Skillet
Review Image by Ragnarpar Ragnarpar
Review Image by Ragnarpar Ragnarpar
Review Image by Ragnarpar Ragnarpar
Review Image by Ragnarpar Ragnarpar
I ordered the wrong size accidentally. Wanted another 10" for my daughter after visiting her place and she wound up with mine. Yes I took it with me as I was there working on a project for a week. Already ordered another 10" but am stuck with this 8". No returns, so I guess I will adapt and overcome. Maybe will try a small batch cornbread in the oven with it? a few links of sausage? The 10" has become my go to skillet. I have so many "great " cast iron skillets. I still use them. But Luvs me these carbon skillets. THE 10" THAT IS. I love the Lodge Carbon Steel on my gas and wood stoves, ELECTRIC SHOULD BE FINE I've had no issues with the stamp or such. Nice flat bottom. ***UPDATE*** OK My wife and I have used this skillet for more than 3 month. After receiving several notices that people have found my above review helpful, I have thought to update the review with another photo. We like this 8" skillet. Especial now that the kids are gone and we cook smaller amounts regularly. It is quality and we both love the easy maintenance of it. The only caveat is of course the handle. It is a lodge. Most all of lodge product are considered "Camp" cooking products. And this skillet would fit in nicely at a fire side camp with a small limb tied to the long handle, or over a fire grill or stones etc etc. It is great for such and just fine for the kitchen if you don't mind such a heavy duty utilitarian type product. I would defiantly acquire the 10" first. They both get used regularly in our (Cabin style kitchen). I have updated the 4 star to 5 star. This is not a back packing skillet. Canoe, horse, truck etc. It is lighter than cast iron, but more for a base camp type thing. To be economical with words, Get the 10" first. I don't think it can be beat for the price. If you have larger crowds regular, augment it with a 12 inch. If its just you or two, add an 8". They will both get used regularly. I wouldn't hesitate to us these in a marine environment on a boat, as I might have concerns with my cast iron. If I could only have 2 skillets???, well, lets not go there. So, to sum it up, for some reason, We find ourselves, using the cast iron less and both of these carbon steel more. I think its the maintenance issue overall. The finish is great. Not a teflon, but with practice, eggs will slip right off with minimal lube and proper heat. Hope this edit helps. See review of 10 inch for a wee bit more ... show more
Reviewed in the United States on December 6, 2022 by Ragnarpar Ragnarpar

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