Lodge Seasoned Steel Skillet

Carbon steel is lighter and heats up faster than cast iron, making it more responsive to temperature changes. While both require seasoning, carbon steel is generally smoother and easier to handle for tossing ingredients or quick searing.

It comes pre-seasoned, but it is not a chemical non-stick coating. Like cast iron, the non-stick properties improve significantly the more you cook with it, especially if you use a little oil or fat.

Yes, this skillet is fully compatible with induction cooktops, as well as gas, electric, and even open campfires.

Dishwashers use harsh detergents and abrasive cycles that will strip away the seasoning you have worked to build. To maintain the surface and prevent rust, you should always hand wash and dry it immediately.

Yes, because the entire pan is made of steel, the handle will conduct heat. You should always use a silicone handle holder or a dry kitchen towel when moving the skillet on the stovetop or taking it out of the oven.

After cooking, wash it with warm water and a stiff brush or sponge. Dry it thoroughly on the stove over low heat to ensure no moisture remains, then apply a very light coating of oil before storing it.