Manufacturing Company carbon steel skillet, 10-Inch, Black/Orange

Of all my frying pans, this one is my favorite because it performs better than any other type on a gas range. It comes “pre-seasoned” but the coating is rough so I sanded it off before using the pan. This allows the real seasoning to happen without the coating material added by the manufacturer which dramatically improves the nonstick nature of the product. (I always remove any Lodge pre-seasoning from any of their products using fine metal sandpaper.) When cooking, this frying pan heats up quickly but benefits from a thorough pre-heating which makes the results more predictable. It looks ugly compared to the shiny stainless steel pans but it performs better and is nonstick and easy to clean by wiping it down and burning off any excess residue using high heat. Once cleaned, a light coat of oil helps prevent rust. After decades of using cast iron and stainless steel frying pans, I only use this carbon steel pan now. The handle is removable and the pan can be used in an oven or on the stovetop.

Better than the more expensive ones and made in the USA. People complain about the rough surface but that resolves quickly buy just cooking with it. Photos show the roughy handle with original texture and the the pan with smooth texture after just 4 times cooking in it. It will only get smoother with more use just like lodge cast iron. People complain also of the weight. It is 1/2 the weight of Lodge cast iron. Also if you look at other carbon steel pans they have a lot of complaints about warping. Lodge may weigh a little more but they don’t warp! They are also guaranteed not to warp or they will replace the item. So for 1/2 the price and a much better warranty I will always buy Lodge. On top of this it heats faster and cools faster than cast iron. I use it on an induction cooktop and I roast things in the oven all the time. It has been flawless. So bottom line it’s versatile, well made, has a great warranty and a bargain! ,

I've been using this pan for about 4 years. Overall, I'm impressed with the simplicity of it. It's way lighter than CI (obv), non-stick, easy to clean and durable. There are some hot spots, and the rubber handle is useless in my book. I just use an Ove Glove. Is it perfect, no. But it's fixture on my stove top ready and waiting.

Half as heavy as my 10" Lodge cast iron pan. Heats very quickly. After a few meals the pan seasons to your methods and releases food nicely. Seems easier to clean than cast, and not as time consuming. (I'm very fussy when I clean cast iron and this pan). I like it, and may try the 8" pan, soon. These are a whole lot less expensive than coated, or ceramic pans, and not as fussy when it comes to mistaken high heat levels...same as cast. The orange heat resistant handle on this one becomes almost sealed to the steel handle, but can be removed if necessary. I recommend it if you like this type of cooking. It's like having an outdoor grill on my induction type of stove. I have no idea how well it would work on a stove with an open flame.

Love this pan, lighter than cast iron, perfect size. It is truly non-stick after I treated it. I use it every day!

If you are considering a carbon steel pan this option from Lodge is an attractive, budget-friendly option. There are two versions of this skillet, one with the removable silicone handle grip, one without. Recommend grabbing the one with the grip as these handles do get hot, just like cooking with cast iron. The pan is also heavier than you think, if you’ve not used similar carbon steel before. So the silicone grip, which is of good quality provides some comfort as well. Overall the Lodge pan is fine, I use it in cooking situations when the sustained heat would be ill-advised for a nonstick skillet: searing, shallow frying, etc. but I still want a relatively non-stick surface, If I was buying again, I would look for a similar option with a polished, rather than textured surface. This doesn’t necessarily impact how non-stick the pan surface gets — that’s up to your seasoning of the pan. But I find the rough surface makes it more of a challenge than I want it to be to wipe out the pan after cooking. This leads to having to clean the pan after i’ve cleaned it almost every time as lint, and some food, always find a way to stick around. I don’t experience these same minor but consistent frustrations with my glassy smooth carbon steel wok. I don’t regret my purchase but I find I use this pan far less than I expected. If you think of this purchase as simply a lighter weight option that provides a similar cooking experience to cast iron you’ll probably be pleased.

The worst piece of cookware ever to be manufactured in the USA! Seriously Lodge, this pan and the finish are the lowest of standards for any carbon steel pan on its class. The weight is extremely heavy and unbalanced. The rough surface is not desirable and the pre seasoning was poorly applied leaving several streaks and blobs on the surface of the pan. I ordered this pan purely because it was made in the USA and after reading several online reviews from ATK, Food and Wine, Serious Eats and Foodnetwork this pan got the poorest of reviews, one review stated they pulled the pan long before the reviews were done because it was such a poor product. I was unable to cancel the order but returned the pan the same day it was delivered. After seeing the overall quality of this piece, I will question buying Lodge products in the future. I hate to say this, but the M&S carbon steel pan I ended up buying made in China is a far more desirable product, the quality is impeccable in comparison to the Lodge.

Funciona a la perfección una vez curado. Hay varios tutoriales en YouTube y es algo pesado, por lo que no es necesario sostenerlo con una mano al remover los alimentos.

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.

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.

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

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.