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Lodge Carbon Steel Seasoned Skillet – Item of the Day — 17 Comments

  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.

    • 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!

      https://richsoil.com/cast-iron.jsp

  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..

    Keith

  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. 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.

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

  10. I have a large no-brand carbon steel wok that we bought almost 30 years ago.  Still just as good as the day we bought it and we love it for stir-fry.  However we have always had gas cooking stoves, I wouldn’t want to try to use it with electric.  In fact I don’t know how you would use a wok on an electric cooktop.

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