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Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch,Black
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Brand | Lodge |
Material | Steel |
Special Feature | Gas Stovetop Compatible, Induction Stovetop Compatible |
Color | Black |
Capacity | 5 Pounds |
About this item
- Takes high heat for best browning/searing
- 12 gauge carbon steel heats quickly and retains heat for even cooking
- Brutally tough for decades of cooking
- Use on gas, electric, induction stovetops, outdoor grills or open fire. Made in the USA
- Note: If there seasoning flakes on the pan, then wipe off with a clean cloth before using the product
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry immediately, rub with cooking oil
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Price | -25% $75.00$75.00 List: $100.00 | $54.99$54.99 | $159.80$159.80 | -20% $49.90$49.90 List: $62.00 | $34.90$34.90 | -20% $39.90$39.90 List: $50.00 |
Delivery | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it Mar 29 - Apr 3 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 |
Customer Ratings | ||||||
Durability | 4.5 | — | — | 4.4 | 4.5 | 4.5 |
Value for money | 4.4 | — | — | 4.2 | 4.4 | 4.4 |
Heat distribution | 4.2 | — | — | 4.5 | 4.2 | 4.2 |
Versatility | 4.1 | — | — | 4.3 | 4.1 | 4.1 |
Easy to clean | 4.0 | — | — | 4.1 | 4.0 | 4.0 |
Sold By | Amazon.com | Trade Evolution | Gatzies | Amazon.com | Amazon.com | Amazon.com |
capacity | 5 pounds | 4 liters | 15 liters | 1 pounds | 8 cubic inches | 2 quarts |
material | Steel | Polished Steel | Steel | Steel | Steel | Steel |
diameter | 15 inches inches | 16 inches inches | 15 inches inches | 12 inches inches | — | 10 inches inches |
has nonstick coating | ✓ | ✗ | ✗ | ✗ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✗ |
oven safe | ✓ | ✗ | ✓ | ✓ | ✓ | ✓ |
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From the manufacturer
Lodge 15-Inch Carbon Steel Skillet
This is the perfect paella pan; simply add seafood, red meat, or just rice and veggies. The 15 inch Carbon Steel Skillet can handle the heat in any kitchen. Its lightweight, dual handle design makes it easy to maneuver from the stove to the table. Use it to serve and make any meal a more memorable experience. Seasoned and ready to use for an easy-release finish.
Features:
- Seasoned with 100% natural vegetable oil
- Unparalleled heat retention and even heating
- Use in the oven, on the stove, on the grill, or over a campfire
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Product information
Brand | Lodge |
---|---|
Material | Steel |
Special Feature | Gas Stovetop Compatible, Induction Stovetop Compatible |
Color | Black |
Capacity | 5 Pounds |
Compatible Devices | Gas,Smooth Surface Induction |
Product Care Instructions | Hand Wash Only |
Handle Material | Carbon Steel |
Item Weight | 6.4 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | CRS15PLT |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Recommended Uses For Product | Cooking |
Product Dimensions | 19.88 x 15 x 2.68 inches |
Item Weight | 6.42 pounds |
Department | unisex-adult |
Manufacturer | Lodge Manufacturing Company |
ASIN | B009418TN6 |
Country of Origin | USA |
Item model number | Skillet |
Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank | #4,074 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #68 in Skillets |
Is Discontinued By Manufacturer | No |
Date First Available | August 29, 2012 |
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Product Description
This American-based company, Lodge Manufacturing, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now Lodge Manufacturing has added a new line of seasoned carbon steel skillets. Made of 12 gauge carbon steel it is brutally tough and takes high heat for browning and searing. It maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. This 15-inch paella-style skillet is constructed of carbon steel so it takes well to high heat. Each skillet is factory seasoned with natural soy bean oil. This easy release oil finish improves with use. Carbon steel performs extremely well in residential kitchens and is preferred in professional kitchens. Suitable for all types of heating sources including electric, gas, glass, induction, oven and campfire. It performs extremely well over open flame. The 15-inch Seasoned Steel Skillet is a great choice for cooking for a large group whether in the dining room or around the campfire. It's also great for Paellas, a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, and saffron and other seasonings. Paella is usually cooked in the open air over a hot wood fire so that the dish can be infused with the smoke flavor. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. If maintained correctly, it will last a lifetime. Made in the USA.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, value, and cleanliness of the saute fry pan. For example, they mention it's a fantastic steel pan, easy to maintain, and a good value for the money. That said, some complain about the texture. Opinions are mixed on heat distribution, size, stickiness, and weight.
AI-generated from the text of customer reviews
Customers like the quality of the pan. They mention it's a solid fry pan, with great cooking results and nicely crusted meat. Some say that the pan is heavy duty but so much lighter than Lodge cast iron pans. They also say that eggs slide right out and produce perfect pancakes and scrambled eggs.
"...Very hardy - very tough, and you can use sharp utensils without worrying about scratching them...." Read more
"...breakfast or whipping up a weeknight dinner, the Lodge CRS12 delivers consistent and even heat distribution for superior cooking results...." Read more
"...My technique is pretty solid. The taste of this breakfast, cooked in this pan is perfect, noticeably better than in my 14 inch non-stick (Teflon?)..." Read more
"...Eggs slide right out. Pancakes are awesome. Onions caramelize great. And don't forget its half the cost...." Read more
Customers are mixed about the heat distribution of the saute fry pan. Some mention that it has very good heat distribution, the lip of the fire ring keeps it from getting scorching hot, and the pan heats up SUPER FAST. They love that they can heat the carbon steel pan and seer the outsides of foods without having to use a lot of oil. However, others say that they didn't heat evenly and the handle gets very hot.
"...no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as..." Read more
"...Its pre-seasoned surface, exceptional heat retention, and versatility make it an essential tool for any home cook's culinary adventures...." Read more
"...copper between the pan and the electric heating element, I can't get even cooking heat because the bottom of the pan is not flat and does not..." Read more
"...I find this handle is excellent. It doesn't get hot while making breakfast, but realize it does get hot in the oven...." Read more
Customers like the cleanliness of the saute fry pan. They say that it is easy to clean and seasons exactly like cast iron or French steel. They also mention that the pan can withstand dish washing detergent without damaging it.
"...Cleanup this AM was super easy. The pan wiped clean with a paper towel. Zero sticking of either ham or potato bits...." Read more
"...It goes in the oven safely for frittatas. Cleans and seasons exactly like cast iron or French steel, no difference..." Read more
"...long to get a nice season on it, heats up nicely and evenly, and cleans well too. Get the benefits of cast-iron without the heft, I love this pan." Read more
"...No it wasn't a complete failure, but it did require a bit of scrubbing..." Read more
Customers like the value of the saute fry pan. They say it's well worth the money, reasonably priced, and has great quality for the price. Customers also say the silicone handle covers are worth the investment. They mention that the pans keep getting better and better, and are a great frustration buster.
"...Overall this pan is worth ever cent I paid and the effort I put into seasoning it right...." Read more
"...it work better then I thought would definitely recommend, price is great would recommend...." Read more
"...Also the silicone handle covers are worth the money." Read more
"...These are good pans, and are pretty inexpensive. There are much nicer carbon steel skillets out there, but for a lot more money...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it's much lighter than a cast-iron pan, while others say it'll be heavy. The metal doesn't seem as heavy as cast iron, but the handle is heavier than the pan.
"...and it’s noticeably lighter than cast iron - so it heats and cools faster than cast iron...." Read more
"...A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big..." Read more
"...Canoe, horse, truck etc. It is lighter than cast iron, but more for a base camp type thing.To be economical with words, Get the 10" first...." Read more
"...Darned fine looking pan and without the weight of iron...." Read more
Customers have mixed opinions about the stickiness of the pan. Some say that it's reasonably non-stick after the first use, while others say that everything sticks to it more than expected.
"...ready to use, and the pre-seasoning process enhances its non-stick properties while imparting a natural and rich flavor to the dishes...." Read more
"...Cracked the egg and dropped it in and it stuck to the pan almost immediately. I've uploaded some photos of the egg's journey...#..." Read more
"...The eggs turn easily, without significant sticking. Realize, the pan is not fully seasoned yet. I also continue to turn the hash...." Read more
"...scrub with some chain mail and a reseason in the oven it’s delightfully non-stick...." Read more
Customers are mixed about the size of the saute fry pan. Some mention that it's large enough to function as a pizza pan, and good size for small sauté meals. However, others say that it is a bit smaller at the bottom, and the usable area of the pan is too small.
"...But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the..." Read more
"Solid fry pan but a little shallow 1.4" tall. Disappointed I chose10" as bottom area was 7.5". Should have taken a larger diameter pan" Read more
"...sautéing to frying and baking, this skillet's ample surface area provides enough room to prepare meals for both small and large gatherings...." Read more
"...I also continue to turn the hash. I love that the pan is large enough to accommodate everything at one time...." Read more
Customers are dissatisfied with the texture of the saute fry pan. They mention that the surface is quite rough, like cast iron, and the metal finish is not smooth. Some say that the bottom isn't perfectly smooth, and that they dislike the porous texture of Lodge products.
"...However, the Lodge factory metal finish is not smooth like my french pans (this is a feature to make the factory seasoning fogging process work)..." Read more
"...The surface is quite rough - like cast iron. I expected smooth like my carbon steel frying pan...." Read more
"...it, smoked it, applied flax seed oil, I just ended up with a gummy splotchy pan...." Read more
"...skillet. Potatoes are soft on the inside with the slight toasted crunch on the outside that I consider perfection...." Read more
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I've used cast iron cookware for many years, although probably like some other people, I have gravitated to the "non-stick" camp for the last few pans I've bought.
But I've gone through several non-stick pans, for various reasons - one of which was that the handle was heavier than the pan (which was made of aluminum) which sometimes caused it to tip over backwards, because of the weight of the handle.
Simply because the pan is out of balance might not seem to be too much of a problem, but when it tips backwards and spills hot grease out on the stove when the weight of the food is removed, it is a disaster waiting to happen. A tip-prone pan full of hot grease on a hot stove-top can flip without warning, with just the slightest bump or jostle.
When this happens, catching you totally by surprise, your startled reaction to try to grab the pan could cause you to accidentally knock the pan - with the hot grease - off of the stove.
This is very dangerous, because just imagine a grease fire starting on top of the stove, which would be disastrous, to say the least. Hot grease splashed on a hot burner equals instant fire.
Of course, that's on an electric stove. On a gas range, the flame is already present.
Either way, it's a potential disaster.
And if the handle was sticking out over the edge of the stove, the pan could easily flip over backwards, throwing hot grease everywhere.
Or worse yet, splash the hot grease back on you, giving you severe burns in addition to the grease fire!
A potential catastrophe in the making, simply because the handle is heavier than the pan - which would not, at first glance, seem to be a big deal.
But it definitely is a big deal. Something that might seem to be very minor can escalate completely out of control, with terrible consequences, before you even know it has happened.
I didn't really pay close attention at first, but once I discovered that it was handle-heavy, I realized how dangerous that could be. It's not something that you notice right away, but while it's sitting on a hot stove burner is not exactly the best time to find it out. It only takes one small incident for disaster to strike, whether or not you were aware of it. One inadvertent wrong move could cause a catastrophe.
When you discover that a pan has a problem with the handle being too heavy, the best time to get rid of it is immediately, because it can tip backwards in a split second even if you're aware of it, and the hot grease can easily catch fire.
And then, a second no-stick pan didn't have a problem with the handle being too heavy, but did have other problems.
Over time, the "non-stick" part became "always stick," which was disgruntling, because that was the primary reason you wanted a non-stick pan in the first place.
In addition to the ugly spot in the middle of the pan where the non-stick surface wore off, it emitted a chemical stench (sort of like brake fluid) every time it was heated up - which they say can kill a parakeet, so you know it's not exactly healthy for humans, either.
Plus, it also kills your appetite.
That weird industrial odor has no place in the kitchen, and doesn't do a lot for the olfactory senses in anticipation of the delicious meal you are attempting to create.
Ultimately, the non-stick part deteriorated, and you were left with a pan that would sometimes stick even worse than a plain aluminum or cast-iron pan.
And so from every angle, nothing about the "non-stick" pans was a boon to cooking; in fact, it was a complete fiasco.
The only saving grace about those pans was that they had an insulated handle, which was very handy, because you didn't need an oven mitt or a dishtowel to be able to pick them up.
But then, that insulation was what made the handle heavier than the pan to start with!
Probably my big meal of the day is breakfast - and I have long been accustomed to using three pans - all the same size - (8") to make breakfast; meat, hash browns, and eggs. Three different pans, with all three food items going at the same time.
And so I bought one of these carbon steel pans, to try it out and see how I liked it.
The first thing you notice is that they are heavy; not super-heavy like cast iron, but definitely heavy. And the handles are very long, which seems a little strange.
But this is actually a plus, because that pan sits solidly on the burner, and it's not about to tip over and spill the food (or grease) out on the hot stove. And, the handle does get warm, but usually not so hot that you can't grasp the handle with your bare hand.
As to the length of the handles; you get in the habit of positioning the handles sort of angled out to the side, instead of straight back.
At the time I ordered my pan, I also ordered the red slip-on handle cover, which is especially made for the long handle, thinking that if I liked it, and got more pans later on, I could use it for all of them.
To make a long story short, I now have three pans, and never have to use the handle cover, because the handles do get warm, but not so hot that you need an oven mitt to pick them up.
Except when you heat them in the oven to re-season them, in which case you absolutely do need a handle cover of some sort, when you first take them out of the oven.
But that's the beauty of these pans: Because there is no non-stick chemical on the cooking surface, and no insulating material on the steel handles, you can stick them in the oven and re-season them as often as needed (which probably will mean only two or three times) until they perform as well as a no-stick pan. (Actually, better. The non-stick aspect of these pans gets smoother with each use).
To clean them, I just put them in the sink and run some hot water in them, and let them stand (nestled together) for a few minutes - or as long as it takes for me to remember them and come back to the sink, and then go over them with the Dobie pad and washcloth under hot running water, and rinse them off, and wipe them dry with the wrung-out wash cloth, and then put them back into the oven storage drawer, ready to go for the next time.
Very hardy - very tough, and you can use sharp utensils without worrying about scratching them. Plus, your kitchen has the wonderful aroma of good food cooking, instead of smelling like brake fluid.
Go for it!
PS: Although it's probably not necessary, I've gotten in the habit of spraying all my pans, first thing, with non-stick spray, and then turning the heat on to pre-heat the pans, before I put any food or oil into them.
And then, I read somewhere to always let the food warm up to room temperature, if possible, before you put it into the pan (which had been pre-heated) to assure that the food won't stick.
However, I sometimes forget, and put frozen sausage patties right from the freezer into the pan. (And ditto, the frozen hash browns - right out of the bag.)
But after they've been seasoned a few times, not much is going to stick anyway, so it doesn't prove to be a problem.
First and foremost, the 12-inch size of the skillet is perfect for a wide range of cooking tasks. From searing and sautéing to frying and baking, this skillet's ample surface area provides enough room to prepare meals for both small and large gatherings. Whether I'm cooking a hearty breakfast or whipping up a weeknight dinner, the Lodge CRS12 delivers consistent and even heat distribution for superior cooking results.
The pre-seasoned feature of this carbon steel skillet is a real game-changer. It arrives ready to use, and the pre-seasoning process enhances its non-stick properties while imparting a natural and rich flavor to the dishes. The more I cook with it, the better it performs, building up its seasoning over time to create a non-stick surface that rivals traditional non-stick pans.
The versatility of the Lodge CRS12 is remarkable. It transitions seamlessly from stovetop to oven, allowing me to start a dish on the burner and finish it off in the oven without needing to switch cookware. The skillet's high sides and sturdy handle make it easy to handle and maneuver, even when transferring it to and from the oven.
The carbon steel construction is robust and durable, capable of withstanding high temperatures and consistent use. While it might require a bit of maintenance to prevent rusting (such as drying it thoroughly after washing), the effort is well worth the quality of cooking it provides. The skillet's ability to develop a beautiful patina over time adds to its charm and character.
From searing steaks to creating mouthwatering stir-fries, the Lodge CRS12 consistently delivers exceptional cooking performance. The skillet's ability to achieve a perfect sear on meats and a delightful caramelization on vegetables is truly impressive. It's become my go-to pan for achieving restaurant-quality results in my own kitchen.
One consideration to keep in mind is that, like cast iron, the Lodge CRS12 can be heavy, especially when fully loaded with food. While the weight is a testament to its durability, it's something to be mindful of, particularly if you have wrist or hand sensitivity.
In conclusion, the Lodge CRS12 Carbon Steel Skillet is a true kitchen workhorse that combines the best of both cast iron and non-stick cookware. Its pre-seasoned surface, exceptional heat retention, and versatility make it an essential tool for any home cook's culinary adventures. Whether you're a beginner in the kitchen or a seasoned chef, this skillet will quickly become a treasured and reliable companion in your culinary journey. Elevate your cooking game and experience the joy of exceptional meals with the Lodge CRS12 Carbon Steel Skillet – a timeless addition to your cookware collection.
Top reviews from other countries
Reviewed in Canada on December 9, 2023
unifome, versatil simplemente excelente, recomendado