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Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch

Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch1

Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch

$37.91

Brand Lodge
Material Steel
Color Black
Capacity 10 Liters

Return Policy: 14 days from the date of receipt
Free shipping
Estimated Delivery: 5-10 business days

SKU: 075536551104 Categories: Home & Kitchen, Kitchen & Dining Tags: Lodge, Skillet

Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch

12 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
Easy care: hand wash, dry immediately, rub with cooking oil
Made in USA; Approx. 10″ diameter rim to rim/7.25″ bottom
NOTE: “Coarse” or “Chipped” surface is a result of seasoning the pan in production. It is not a sign of damage, but simply caramelized seasoning baked onto the iron itself and disappears with use. It is inherent in the seasoning process and not a defect.

Special Feature: 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.

Lodge Pre-Seasoned Carbon Steel Skillet

Pre-seasoned and ready to use right out of the box

As a natural complement to cast iron, Lodge created the Seasoned Steel line with 100% carbon steel that can take the heat. Carbon Steel pans are lighter than cast iron and easier to handle. They heat up and cool down quickly. Both types of pans can be used anywhere and are easy to clean. Made in the USA and foundry-seasoned, it boasts a natural, easy-release finish.

Use & Care:

Wash seasoned carbon steel by hand with mild soap or none at all. Dry promptly and thoroughly with a lint-free cloth or paper towel. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm. Hang or store cookware in a dry place. That’s it! You’ve just preserved your future heirloom.

Made with a sleek, modern design, these tough pans are cousins to our tried-and-true cast iron cookware. While both types of pans deliver unparalleled versatility and extreme durability, there are some key differences between cast iron and carbon steel.

Carbon steel pans are much lighter than Cast Iron pans

Unlike cast iron, which is made using sand molds, our carbon steel cookware is formed by spinning and stamping. This process allows them to be lighter and thinner than cast iron

Carbon steel pans heat up and cool down faster

While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly. This feature is desirable when cooking delicate foods such as flash frying, sautéing, etc.

Cast Iron pans have better heat retention

Cast iron cookware is slow to heat up, but retains heat longer than carbon steel. This makes cast iron ideal for pan-frying and roasting

Carbon steel pans have a slight texture but smoother surface compared to cast iron

The smooth surface of the carbon steel pan is ideal for sauteing vegetables, preparing fish, and so much more.

Cast Iron and Carbon steel can handle high heat

Both types of pans are tough as nails and can withstand high heat. This makes carbon steel and cast iron great for searing meats

Carbon steel and cast iron can be used anywhere

Both types of pans can be used on any kitchen stovetop, in the oven, on Induction, on the grill, and even over a camp fire.

Cast iron and carbon steel are seasoned with oil

Both types of pans are seasoned in our foundry and ready to use right out of the box. The natural seasoning gets better over time and creates an easy-release cooking surface. Some suggest using cooking oil at first or when cooking high acidic foods for a faster build up of seasoning

Carbon steel and cast iron are easy to clean

Both types of pans are cleaned the exact same way: wash in warm water, dry, and oil. It’s that simple.

Brand	Lodge

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Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch

Lodge CRS10 Carbon Steel Skillet, Pre-Seasoned, 10-inch

Lodge Pre-Seasoned Carbon Steel Skillet

Pre-seasoned and ready to use right out of the box

Use & Care:

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