LodgeManufacturing Company CRS12HH61 Carbon Steel Skillet, 12", Black/Orange

Just what I was looking for, a good, heavy steel skillet. (I almost never rate anything "5-star".) I now can save my (mostly Lodge) cast iron from frying uncured meat which usually results in my having to re-season it. It's not "slick" like my well-seasoned cast iron, but there's no need to worry about scraping it after use-no injury to the cooking surface. Just grease it well before heating, and most stuff doesn't stick. No toxic "non-stick" surface of wonder-chemicals that turn out to be cancer-causing decades later. It passed the test of browning ground meat for chili-didn't stick and cleanup was easy. Heating is even, though the bottom may not be perfectly level (I'm not sure. It seems to be "close enough".) The extra-long handle seems to be designed for campfire cooking-a little unhandy for stovetop frying as well as storage. The 10-inch version fits standard electric stove eyes very well (Main reason I bought it-already have a 12-inch Revere ware stainless skillet inherited from Mama-too big for present range.) The silicone rubber handle protector (easily removable for oven use) is a bonus. I'm sure it'll outlast me! Would definitely buy again- Lodge wins again!

While the Lodge carbon steel is heavier than my previous cheaper carbon steel pans, this one is so durable. I love the long handle and its design, makes it easy to flip food. The thicker gauge carbon steel makes it a perfect compromise between a traditional, and heavy, Lodge cast iron, and super lightweight carbon steel pan. This is my go to pan (I have six different cast iron/carbon steel pans), heavy use, daily, and it has held up exceptionally well. On some of my cheaper and thinner carbon steel pans, they have warped when I left them a bit long heating on the stove, but I haven't had this problem with the Lodge. It takes a bit longer to heat up, due to the thicker gauge, but I find it retains and spreads the head more evenly than my cheaper carbon steel pans. I also love the silicone handle, comfortable to use and on issues of heat transfer to the hand.It cleans well, and if one keeps it oiled properly, it is like having a teflon pan w/o the downside of POFAs exposure that comes from teflon (and this problem of toxic exposure to POFAs is the reason why I pivoted away from all teflon pans-even ones that claim to be free of such chemicals is not quite being honest, and this family of chemicals is wide ranging, and they are using different formulations than the original teflon formula, but they are still a problematic chemical and they have not shown it to be safe long term). Even those that claim to be ceramic lined, etc. still have some form of POFAs coating to ensure food doesn't stick.One downside, due to the handle length, it is a bit awkward to store, but for me, the majority of time it sits on my stove as it is used on a regular basis.Overall, I have used a variety of Lodge products over the years, and I have yet to be disappointed with any of their products. In the end, the extra cost for Lodge means you will have a high quality, long-term pan that can be passed down generations.

This pan is great besides the bottom is not flat. It is concave. The bottom rises to a high point in the center of the pan which is an issue when you need some oil to stay in the middle of the pan. It is about 1/4” higher in the center. I would think it would be possible for an established company like lodge to create flat pans?Besides the flatness issue, it has been a good pan. I like the smooth finish which is easy to clean and does take seasoning well. I like that it is a medium thickness. It retains some heat but also responds to changes in heat. It feels like it will last a lifetime.In my opinion, the low price makes up for the slight defect.

Not as heavy as my cast iron, but still has great heat capacity. Oven save for going from the stove to the oven. Easy to care for with a a chainmaille scrubber. Sticks very little when preheated properly and a little oil is used.Was staying with a friend who had an old beat up teflon pan that was no longer save to use, so I immediately ordered one of these for him to be his new daily driver. Safe, easy to clean and just an all around solid pan for a reasonable price.

At first I was disappointed because I thought the pan was too similar to a standard Lodge cast iron skillet — it was far heavier than I expected and it has a nubby surface texture when I had expected proper carbon steel smooth. It felt like a hybrid. After a few months use, however, I quite like it and have come to rely on it, even though I have many other skillets and frying pan. It’s easy to care for, and requires very little effort to clean and maintain. I like the silicone handle protector (which kept sliding off until I figured out that it was on upside down!) It’s great for searing steaks at high temperatures, it just fits in my tiny oven due to the long handle, and it does not ( unlike my 10” Lodge cast iron”) fit in my countertop convection toaster oven. I must say, it’s the one I reach for and it seems to be improving with every use. What a great excuse to make bacon — to enhance the surface and build seasoning! When I get lazy and try to make eggs in the same pan, or course they stick … but the bacon is terrific. As long as you treat it well, oil it occasionally, dry it immediately after washing, it should last forever.