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

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.