Lodge Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 15 Inch

I do not understand the negative reviews for this pan. It's awesome! The price is lower than other brands. It comes pre-seasoned, and seasons more as you use it. Treat it like cast iron (i.e. no soap, rub with a lite coat of oil after cleaning). It heats fast and evenly. There is a slight hump in the middle of the pan, but that helps you sear better along the heating element (if you use gas). If you use electric, pre-heat it at a lower heat before-hand. If you use induction, then there is no problem. It's a great pan that you can use for generations.

This item comes from Lodge - the company that is the "Iron" standard of cast iron skillets. We've had a set (8", 10", 12" and 15") for five months now and have used every one of them on the kitchen stove, on the grill, and over the open fire. They are better than all my cast iron lodge pans that I've used for 50 years. Here's why: They heat up a little faster than cast iron (though not as fast as aluminum or regular steel pans). They cool down faster than cast iron - a real plus when you are an iron chef like myself who uses our restaurant-grade stove at high flame! These pans have shown NO sign of rust despite my using them outside regularly. They required zero seasoning - it seemed to me that they were seasoned better than I could have done (usually with oven time, olive oil, and rubbing). And best of all, they are lighter than cast iron. The weight aspect is critical for me who is starting to lose a little wrist strength (though I can still lower a double-bit axe to my nose when holding it at arm's length)! And I am able to actually hold the long, steel handle of these skillets - almost entirely for the duration of any cooking job - without a mitt. I have switched entirely to these skillets instead of cast iron unless I'm using the dutch oven. The rivets are extremely well-fastened and I have confidence they will hold the handle on for the rest of my life. Why did I not discover these earlier!?

Great skillet for searing or cooking - large accommodating size (15 inches), heats quickly, easy clean-up, can be used on stove or in oven. We bought this skillet two to three years ago and it was great. Only problem was that our burners were not large enough for it. Skillet would only get hot in the center area, just above the burner - leaving a ring further out in the pan that got no heat at all. Sadly had to return it. Just bought again as a gift for friend with larger stove - but apparently burners not large enough to get the entire pan warm - so it will be have to be returned. What a shame, as it is a great skillet. Can also be used on top of an outdoor grill... wish we had one.

The non-stick in my 14.5 in non-stick pan is wearing out. I have read many reviews on how great the non-stick properties are for seasoned carbon steel pans. I like a large skillet for making skillet fried potatoes and pancakes so I bought this 15 in Lodge carbon steel skillet, seasoned it following on-line instructions and have cooked three potatoes with ham hash breakfasts. The cooking surface of the pan is ~ 12 inches. The large burner on my glass stovetop is 11 inches. Using an infrared thermometer, the temperature in the middle of the pan was ~ 420 degrees, while the temperature towards the edges was ~ 230-300 degrees. The burner was set to "4". The pan has a very significant warp that gets worse as it heats. The good news is the taste of the cooked hash. I microwave potatoes till cooked, then chop them into small chunks. I also chopped the ham into small chunks. I use a generous (tablespoon +) helping of ghee. I start cooking the ham while still preparing the potatoes (I like the ham well cooked). I spread the food evenly throughout the pan and stir/turn it pretty often. The center obviously cooks much faster than the edges, so it is important to monitor and stir/turn the cooking food frequently, about every 1 to 1.5 minutes. NOTE: This is my favorite breakfast. I have been making it for years. My technique is pretty solid. The taste of this breakfast, cooked in this pan is perfect, noticeably better than in my 14 inch non-stick (Teflon?) skillet. Potatoes are soft on the inside with the slight toasted crunch on the outside that I consider perfection. One the hash starts getting close to being done, I move everything to one side of the pan, leaving plenty of room to cook (usually) 4 but could fit 6 eggs. The eggs turn easily, without significant sticking. Realize, the pan is not fully seasoned yet. I also continue to turn the hash. I love that the pan is large enough to accommodate everything at one time. Overall, I am happy with the pan, but very disappointed with the warped bottom and loss of contact with the stove burner. This would not be a problem on a gas stove. Cleanup this AM was super easy. The pan wiped clean with a paper towel. Zero sticking of either ham or potato bits. Again, I stress that the pan is not fully seasoned yet. I am eager to see how well this pan will cook pancakes once it has seasoned a bit more. No doubt it will cook a great Paella in the oven or on a grill. I also think it will do a good job of searing meats, although I haven't done that yet. Results would be better on a flat pan, but I see some advantages of being able to move cooking foods to the less hot outer edges. If you cook on a gas stove, I think you will be very satisfied with this pan. Electric, not as much. My experience with this carbon steel pan on my glass top stove, and the pan's tendency to warp means I will not be replacing my teflon pans with carbon steel pans. However, I am happy enough that I am generally satisfied with the pan and not wishing to return it.

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.

Son excelentes como comal grande, para pizzas o para hacer desayuno todo en un sartén.

Its my fault anyway, i didn't know it was small

This is a outstanding pan, the fish fry and Paella in first attempt came out so well, worth it

Heats up fast and retains the heat for a long time

C... enfado monumental porque es acero con "costra" de hierro. Lo ponen, pero de forma que te crees que es hierro y te das cuenta tarde. (De ahí las 4 estrellas y no 5) Aún así, por la forma de guardar el calor, las paellas salen fantásticas de ricas y con una textura increíble. Ahora me quedo con las ganas de saber si con una "de hierro entero" todavía podrían salir mejor (difícil pero supongo que posible?