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
- A Lodge 8 inch Carbon Skillet
- Several Lodge 12 inch Carbon Skillets
- A Lodge Square Griddle
- A Lodge Cast Iron Wok
- Lodge Mini Cast Iron Wok
- A Lodge Dutch Oven
- Several Rehabbed Griswold Skillets
- An assortment of stock pots for boiling, soup making, stock making, etc.
Even though I do like the cast iron wok a lot I am thinking of going to a steel wok just because of how much easier it is to get one really hot and keep it that way. As to the mini wok, what it excels at is deep frying. Tune in to hear more about carbon steel today on the podcast.
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