Customer Reviews for Lodge 12 in. Carbon Steel Skillet in Black

The lodge 12” carbon steel pan is an great pan to keep in your arsenal of cookware. This pan is versatile and will last for generations to come. It came pre-seasoned but I always take mine through additional seasonings to be safe. It is weighty but lighter than cast iron. It does require maintenance but it’s easy to rinse, dry, and oil before storing. I’ve used mine on the stove, in the oven, and on the grill. I love it. The silicone cover helps protect your hand when stovetop cooking. I highly recommend this pan. Plus it’s lodge and their products are amazing and budget friendly!

12 in. Carbon steel skillet with Hot Handle Holder. Nice pan. Added a little olive oil, on medium heat, electric 31/2, then wiped the surface. Then while hot, added a pat of butter, and cooked an egg. It had a little sticking, and the next one was good. Cooked some sausage gravy. Came out great then cleaned pan with hot running water and plastic long handle brush. Dried, heated pan, added a 1/2 tsp of olive oil, let heat and wiped clean. Ready to go again.

I have two of these 8-inch skillets as well as a 10-inch. They have properties very similar to cast iron (cooking and cleanup) with less weight. The long handle is a nice feature as well.

I decided to upgrade my pans from a larger cast iron after getting a new induction cooktop. Right out of the gate, these were truly nonstick without any additional seasoning (tested with chicken parmesan & fried noodles). I have not observed any warping that some other people experienced. When I picked up the box with the 10" and 8", I thought they only gave me one pan in the box because they're much lighter than the cast iron pan. Highly recommend these .... They're also made in the USA!

Daughter loved the gift

Cooks well and American Made. The seasoning will improve with use - treat similarly to cast iron.

Yes I love it!! Using it regularly

I love these skillets. The seasoning is pretty bulletproof, but i still do one round of my own seasoning with grapeseed oil before use. 1. These pans work just like teflon if you're using them correctly. The rules of other pans do apply: Heat the pan before adding oil. Don't add food to a cold pan and it won't stick. I've had no issues with food sticking to this pan. 2. any pan warps on an electric burner. These do warp if heated unevenly, but they don't warp as bad as aluminum.

Warps on electric stoves. Both the 12 and 10 inch version. I didn't know this unfortunately.

The Lodge 12 in. Carbon Steel Skillet is not flat. It is bulged up in the middle by 1/8 inch. I am returning it.

The seasoning on the pan isn't very good. I've continued to season it but food is still sticking.

Love this pan! As years go by I have realized that your cooking ability depends on the tools you use! This pan made the difference in steak above normal cast iron pans!!

Can't wait to use it.

Center of pan rises up when heated, cooking oil travels to perimeter making most of the pan unusable.

Now I need a 6" to go with my 8" and 10". It is easy to use, lighter and easier to clean than cast iron.

It is light enough to handle easily and does a great job cooking.

I cook a lot. This is my go to pan. Never used the "comfort grip handle", which is removable. Could have saved a few bucks by purchasing the same pan without the orange handle.

Very good purchase from HD the best thing about this skillet is that it can go from stovetop to in the oven without any problem at all!

Hard to make non stick. Cast iron is easier.

Best pan I’ve ever owned, and now the only one I use. I scraped the pan clean and seasoned it myself. Now even eggs don’t stick. Also love that it will last infinitely longer than nonstick and ceramic pans. Made in the USA!

Product arrived as expected would order again

Rating provided by a verified purchaser

Great American made product. Pre-seasoned and a great sear on my steak.

Seem like a great pan and learning how to clean without water and keep seasoning. So far it looks good!

The surface finish is far too rough. It's almost as if someone at lodge heard that people were buying carbon steel pans and said to themselves "we'll just make a carbon steel pan and run it through the cast iron finishing line" great shape, poor execution.

cooks like cast iron at half the weight!