Lodge Carbon Steel Seasoned Skillet – Item of the Day

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Lodge Carbon Steel Seasoned Skillet.  These are my go to for searing and if you ever go to a professional restaurant where a lot of searing happens you will likely see dozens of these in use, and there is a reason, they work really damn good.

There are quite a few options from 8 inches up to a huge 15 inch one with double handles.  I currently own an 8 and 12 inch and they serve my needs very well.

I am a huge fan of old cast iron but it is heavy and it is not efficient when it comes to getting it hot, what it is good at is staying hot once you get it there.   Thinner carbon steel is efficient at getting hot quickly.  These come pre seasoned and if you use proper care they will stay stick free and last forever.

When I first got these pans I really used them the most for searing off meat in two ways.

One –  I will sear steaks and such BEFORE finishing on the grill or in the oven.  They provide the best sear I have ever gotten and if you are finishing in the oven they can go strait in.

Two – For searing after a sous vide cook.  Again they are just the best thing I have found.

But over this year that has changed.  First I found the factory seasoning on them to be very good, way better than I expected.  They are very low stick, note I didn’t say non stick.  I have pretty much given up on other cookware at this point and use Lodge along with old vintage Griswold Cast Iron (scavenged from antique malls) exclusively.

The primary advantage of the carbon skillets over the cast iron is they heat up a lot faster and are easier to get searing hot.  They also weigh less so they are easier to toss food around with when you don’t want to use a spatula and damage food by doing so.

After trying both expensive and low cost cookware over the years today I do almost 90% of my cooking with the following

My current plans are over time to add a Lodge Mini Cast Iron Wok, a Lodge 10 inch skillet and perhaps a second 8 inch skillet as they offer so much utility.  The mini wok seems like a great idea for stir frying sides of veggies for Dorothy and I when the big wok is a bit of over kill.  About the only other thing I am still in the market for is a great paella pan.  What is paella you say?  That will have to wait for another day.

Lastly as a prepper, when it comes to carbon steel pans, I love the efficiency here. If you are ever in a situation where fuel needs to be rationed you want a pan that heats up fast, cooks fast and finishes fast.  So check out Lodge’s Carbon Steel Skillets today.

Remember you can always find all of our reviews at TspAz.com

12 Responses to Lodge Carbon Steel Seasoned Skillet – Item of the Day

  1. Those carbon steel pans are money!! The do conduct super fast…so heat up time is nill. The trick is building up the seasoning layer. Lodge Logic is a great pre-seasoning..but they still need TLC to really get a good coating.

    Big mistake people make it by trying to add too thick a layer of oil before seasoning..I have made this mistake……so use a very, very thin, almost invisible layer of oil as you season the pan.

    You can repeat over and over, but the pan HAS TO cool to room temp in between each seasoning layer. As Jack says…you can sear amazignly well with them.

    I must also confess…..do to added mantainence….I use my stoneware pans more often. I am testing some other non stick pans at this very moment…when and if I find they are a good product…I will chime in here.

    Happy Cooking !

  2. I was delighted to hear that you were not recommending a modern Lodge cast iron skillet which is junk compared to their older skillets. Most modern day skillets have a rough cooking surface while the older cast iron was polished smooth, thus it’s higher cost. I can fry an egg in the older cast iron and it won’t stick, using a teaspoon of oil. You were right about cast iron not being suitable for searing. In addition to your comments, cast iron can lose it’s temper if it is heated to a temperature used in searing meat.

    Thanks for opening my eyes about a couple of skillets that I can use for searing.

    • Modern Survival

      Yea all my cast (except for one enameled dutch oven) is old school. You just go to antique shops etc, you can always find good stuff, a bit of TLC and you have a 100 year old heirloom as good as the day it was first seasoned.

      Best article EVER on rehabbing cast iron is from our own Paul Wheaton!


  3. A few years back I bought an oval cast iron fry pan that was super rusty….really bad…..it took about 45 minutes using a electric drill powered heavy-duty wire brush thingy….once it was rust free I used kosher salt and sand paper until it was completely smooth . Washed it, dried it and starting seasoning it. It’s a great pan now….back from the dead! I paid $1 for it.

  4. Another good place to find older cast iron is at estate sales. There seems to be one or two sales every weekend within 25 miles of where I live. You can get on an email list for your local area at https://www.estatesales.net/. Photos of the items are also found on the website. The good stuff always goes fast. I bought one skillet online only because I got tired of looking for a large and 3 in. deep cast iron skillet (and I wasn’t getting any younger – LOL).

  5. hey folks..I wanted to add this video…I sand my pans with a wire brush, then salt, then season…but this guy gets his even smoother then mine..

    might be of use to some of you..


  6. Hey Jack, Keith Snow has moved away from the Moneta/Greystone cookware and onto Diamond Swiss as his preferred non-stick cookware. Might want to try it out for us and let us know what you think.

    • Hey Pat
      This is true.. I had 2-3 pieces of stoneware and it’s non stick no doubt, but still flimsy like the vast majority of non stick pans, Swiss Diamond on the other hand is HEAVY…almost as heavy as my best French copper…but easy to maintain…handles are oven safe too…this brand is one of the only brands I have sought out..I have a pretty good set so far and they perform terrific…simple case in point…Steel cut Oatmeal..when I make it in stainless pots its a pain in the ass to scrub it out later…with Swiss Diamond it comes right off….until the 31st..you can enter to win a free Swiss diamond 8 inch skillet….about 3,000 entrants so far…see this link…https://www.swissdiamond.com/swiss-diamond-food-storage-feast-giveaway

  7. I purchased a lovely Mauviel 1830 skillet on Chef Keith Snow’s recommendation. Love it! I used your link to purchase a Lodge CRS15 Carbon Steel Skillet. I think it will be great for many things we cook including stir-frys and many oven recipes as well (doesn’t have a long handle). These are MUCH lighter in weight compared to equal sizes of cast iron we own….which is important as I move closer to being a senior citizen. 😉

  8. I hope you enjoy…those are great pans!!



  9. Hey Jack, I’m looking for an older post where you linked to a nice stainless steel soup/stock pot which was 6-8 quarts–maybe the Cuisinart brand? I’ve looked all the related posts here in the Amazon Review/TPAZ area and cannot find it. I need to replace mine, so was checking to see which one you recommended.

  10. The one that comes with a super useful and cool orange silicone slip-on/off handle is cheaper. Same skillet, more value, lower price????