Lodge 12 Inch Carbon Steel Skillet - PFAS-Free Pre-Seasoned Carbon Steel Frying Pan for High-Heat Searing - Long Handle Design for Omelets, Grilling, and Campfire Cooking - Made in the USA

From the manufacturer Carbon Steel Heats and
Cooks Evenly Use & Care: Wash seasoned carbon steel by hand with mild soap or none at all. Dry promptly and thoroughly with a lint-free cloth or paper towel. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm. Hang or store cookware in a dry place. Thats it! Youve just preserved your future heirloom. Lodge Pre-Seasoned Carbon Steel Skillet Pre-seasoned and ready to use right out of the box As a natural complement to cast iron, Lodge created the Seasoned Steel line with 100% carbon steel that can take the heat. Carbon Steel pans are lighter than cast iron and easier to handle. They heat up and cool down quickly. Both types of pans can be used anywhere and are easy to clean. Made in the USA and foundry-seasoned, it boasts a natural, easy-release finish. Made with a sleek, modern design, these tough pans are cousins to our tried-and-true cast iron cookware. While both types of pans deliver unparalleled versatility and extreme durability, there are some key differences between cast iron and carbon steel. Carbon steel pans are much lighter than Cast Iron pans Unlike cast iron, which is made using sand molds, our carbon steel cookware is formed by spinning and stamping.

This process allows them to be lighter and thinner than cast iron Carbon steel pans heat up and cool down faster While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly. This feature is desirable when cooking delicate foods such as flash frying, sautéing, etc. Cast Iron pans have better heat retention Cast iron cookware is slow to heat up, but retains heat longer than carbon steel. This makes cast iron ideal for pan-frying and roasting Carbon steel pans have a slight texture but smoother surface compared to cast iron The smooth surface of the carbon steel pan is ideal for sauteing vegetables, preparing fish, and so much more. Cast Iron and Carbon steel can handle high heat Both types of pans are tough as nails and can withstand high heat. This makes carbon steel and cast iron great for searing meats Carbon steel and cast iron can be used anywhere Both types of pans can be used on any kitchen stovetop, in the oven, on Induction, on the grill, and even over a camp fire.

Cast iron and carbon steel are seasoned with oil Both types of pans are seasoned in our foundry and ready to use right out of the box. The natural seasoning gets better over time and creates an easy-release cooking surface. Some suggest using cooking oil at first or when cooking high acidic foods for a faster build up of seasoning Carbon steel and cast iron are easy to clean Both types of pans are cleaned the exact same way: wash in warm water, dry, and oil. It's that simple. See More