frontpage Posted by phoinix | Staff • 2d ago
May 21, 2025 3:51 PM
Item 1 of 4
Item 1 of 4
frontpage Posted by phoinix | Staff • 2d ago
May 21, 2025 3:51 PM
12″ Lodge Pre-Seasoned Carbon Steel Skillet
$35
$56
37% offAmazon
Get Deal at AmazonGood Deal
Bad Deal
Save
Share
Top Comments
Cast Iron is molten Iron, poured into a mold made of sand.
CS heats up faster (and cools faster) and is probably 1/2 the weight of CI.
Both are good to cook with because they are non-stick without being covered with a "forever chemical" PFAS coating.
Both can go on the grill or in the broiler without being damaged.
Neither should be put in the dishwasher.
28 Comments
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank Inbox
I bought a bunch of carbon pans for cheaper. I think West Elm when they were on clearance and there are some other brands, they look about the same. you have to treat it differently than other pans, so you have to adjust to that, which I haven't fully gotten to but will. makes a delicious crispy crust on things….. you can profit on peoples unwillingness to treat these pans differently than the usual by getting the returned items for much cheaper. I didn't look at this listing but if there aren't any warehouse items, look up carbon steel pan, some of those get returned so much that they'll have a lot at a cheaper price. You might have to sand off some rust and re- season
I bet the most common reason for complaints has to do with rusting because people just don't dry and oil the pan after use?… What is the best oil to season this type of pan? Don't think I'd want to use an oil that I wouldn't want to consume because you must get some of it onto your food? I would think a saturated fat would be more stable and better for seasoning? And does anyone know like after continuing to properly use the pan, will the seasoning be much more solid, like not so easily destructible? Is this carbon steel the same as what woks are made of?
" Seasoning is just oil baked onto cast iron through a process called polymerization. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting." …*acidic foods and sudden high temperatures can destroy or flake off the seasoning.
I would think if you oiled it promptly after it went through the dishwasher it could be OK? But some dishwashers run for like an hour maybe that length of time might destroy the seasoning? So you would have to redo it
Our community has rated this post as helpful. If you agree, why not thank BeautifulWallaby273
Our community has rated this post as helpful. If you agree, why not thank Electricalsushi
Our community has rated this post as helpful. If you agree, why not thank CoreyR2384
Carbon steel pans are always thin by design. If you want something thicker, you want to go with cast iron. "Carbon steel" and cast iron are essentially the same thing, dispite the nonsensical names. Cast iron is just "carbon steel" with a little more carbon in it. Not to mention the fact that all steel is "carbon steel", since steel is just iron with carbon added. "Carbon steel" is really just steel with a higher carbon content than the average steel.
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank vid1900
Cast Iron is molten Iron, poured into a mold made of sand.
CS heats up faster (and cools faster) and is probably 1/2 the weight of CI.
Both are good to cook with because they are non-stick without being covered with a "forever chemical" PFAS coating.
Both can go on the grill or in the broiler without being damaged.
Neither should be put in the dishwasher.
Sign up for a Slickdeals account to remove this ad.