The Lodge is an American based family organization. They have faced many ups and downs. Lodge has had a Renaissance since 2002 when it presented pre-seasoned cast iron instead of necessitating that clients develop their own layers of seasoning– something that no uncertainty scared individuals using raw cast iron. The pre-seasoning likewise ensures the item against rust. The Carbon Steel becomes the lightweight alternative of cast iron in recent few years. After noticing the Lodge introduces the first carbon steel pan in 2011. In this article I am reviewing the Lodge Pre-Seasoned Carbon Steel Skillet, I’ll try to cover each and everything about this product so, it is recommended to read till the end to know more.
Lodge CRS8 Carbon Steel Skillet Review
Carbon steel is ~99% iron so its thermal characteristics resemble to cast iron, including weight and generally poor heat conductivity as compared to aluminum and copper. So why get carbon steel rather than cast iron? Since cast iron is brittle, however, carbon steel is less brittle, so you can make carbon steel dish thin and avoid breakage. You can consider carbon steel as thin cast iron that has smoother finishing and a little amount of carbon to give it strength.
Thick cast iron is as of now a poor heat conductor, so you end up with uneven heating on anything besides the most minimal power settings/fire. You can work around this issue, for example, by rotating food around the pan with the goal that each piece gets a considerable amount of time over the most heated bit of the dish. In any case, sometimes you might cook different things and can’t give 100% of your attention regarding one dish.
I got 8-inch Lodge Carbon Steel model CRS8 pre-seasoned carbon steel skillet, but this review goes same for all products in this line. I personally, like the factory seasoning because it prevents the product from rusting.
Cleanup: As it comes pre-seasoned but the factory Pre-seasoning isn’t too thick. I have tried cooking with this and found that it’s not particularly that non-stick—on gas, oil and induction stove. The cleanup process takes little longer than stainless steel pans. In case you want to reduce the cleaning time that I would recommend to use soap, tap water (hot water is recommended), and metallic scrapper but use it carefully. After washing dry it properly and heat the pan to force the remaining water particles to evaporate.
Durability: My pan got wrapped eventually, so oil pools up as opposed to spreading out like it used to. I don’t know whether the pan came level or if it ended up twisted with only one medium heat use; however whichever way it’s bad for Lodge since it either implies low-quality control or poor wrapped resistance during travel or potentially heating cycles. As advertised it comes 2.39mm thick, I don’t know how much of that thickness is steel. More thinness means less wrap resistance.
Note: If you want to see more cast iron skillets we have prepared a list of best Lodge cast iron skillets as well as a list of best cast iron skillets by different brands to help you pick the right one.
Ease of Use: The handle from the pan curves up and then flat out quickly, the shape of the handle is thin and flat. The handle offers easier handling while cooking although it’s not very comfortable to hold. Cooking for several minutes means you have to wrap the towel or silicone handle holder onto the handle.
Versatility: Unless you have an exceptionally decent gas range or cook in the oven, you need to babysit this pan more than even heating pans. Oven preheating can smooth out the heat; however, every pan can do that. Also, it depends on energy. You can get great outcomes from this pan. It requires more consideration and care than another pan.
I have mentioned each and everything this product. And I am pretty sure that this review is gonna help you a lot. Those who use cast-iron pans are not going to admire this one.