Lodge CRS12 12" Carbon Steel Frying Pan w/ Solid Metal Handle

By J.Gibson on December 9, 2020

"I've never had the joy of using any cooking tool more useful and easy-to-live-with than Lodge's Carbon Steel. It can take virtually any temperature. It can cook anything from tender fried eggs to flaming stir-fry. It can sear steak well enough that I see little need to switch to cast iron for searing beef or pork or any other meat. So glad to have purchased the 12" and the 10". Simply cook often to season, or, occasionally set in the oven with a thin sheen of oil wiped all over it to season it while cooking other things. Chain-mail to clean it = no damage to the seasoning, no scratching possible, results in a beautifully maintained kitchen necessity."

By Ive Joe on July 16, 2017

"The order came in around the time it was supposed to and that's a good thing."

By Anvilistic on July 7, 2015

"I have been forging custom skillets for over 30 years. For an off the shelf pan, these are as good as it gets."

By C.T. on March 5, 2015

"Cooks well in the oven baking and on stove eye. long handle doesn't get as hot as cast iron on stove top. not as heavy as cast iron, but it's a hand full. Cleans up easily with hot water and old gift card for a scraper."

By AJ on December 17, 2014

"I use the Lodge 12 inch carbon steel skillet for preparing family meals nightly. This pan cleans up easy and reacts quickly to temperature changes with my gas range."

By Podboq on September 6, 2014

"One must understand how cast iron and carbon steel work before claiming they're bad quality. Lodge makes quality carbon steel and cast iron second to none."

By Minuteman on May 19, 2014

"Haven't used this pan as much as the smaller 1, but I had hoped that evn tho they are cast iron I had hoped they would be better and not having the food stick to them and create such a mess to clean them. I hae oiled these pans before and after I cook and they are incredibly hard to get the food off."