Lodge Carbon Steel Skillet 38 cm

Lodge Carbon Steel Skillet 38 cm LO0152 or CRS15

Made in USA

The Lodge Carbon Steel Skillet 38 cm is an optimum quality round steel pan with dual handles for safe and easy transport. It is Made in USA by the factory Lodge. Using the Lodge Carbon Steel Skillet 38 cm you will cook healthier by limiting the amount of oils needed in your cooking. It is the perfect tool to sear, sauté, grill, roast or fry.

The Lodge Carbon Steel Skillet 38 cm is a strong, durable 12 gauge carbon steel construction with a steel handle that's riveted on to ensure a very rigid connection between handle and vessel, guaranteeing longevity even in a commercial kitchen. The Lodge Carbon Steel Skillet 38 cm has the the perfect size to cook an entire breakfast, lunch or dinner.

The Lodge Carbon Steel Skillet 38 cm with the sloped sides, large diameter and smooth surface is the perfect size to prepare this classic Spanish entree. Add seafood, red meat or just rice and veggies; the Lodge Carbon Steel Skillet 38 cm is the ideal pan for making your version of the perfect paella.

The Lodge Carbon Steel Skillets like Lodge Cast Iron Skillets are seasoned with all-natural soybean oil. The cooking surface only gets better with use as it acquires natural non-stick properties. The steel skillets are black in color as a result of the Logic seasoned finish. The Lodge Carbon Steel Skillets can withstand and maintain very high temperatures and very low temperatures, making them highly effective and versatile. The cooking surface of Lodge Carbon Steel Skillets is also safe to use with metal objects, such as knives, forks or spatulas. It is great for all heating sources except from microwave. Cleaning and maintenance are the same for Lodge Carbon Steel Skillets and Lodge Cast Iron Skillets. If maintained correctly they can last a lifetime.

The differences between Lodge Carbon Steel Skillets and Lodge Cast Iron Skillets are that the Lodge Carbon Steel Skillets are thinner and therefore lighter. Also, the thinner cooking surface or the Lodge Carbon Steel Skillets heat faster when applied to the heat source and cool faster when removed from heat.

• Home and professional use.
• 12 gauge carbon steel.
• Steel riveted handle.
• All items are foundry seasoned.
• Suitable for all type of ovens. Electric - Gas - Wood - Traditional. Except from microwave.
• Suitable for all type of hobs. Ceramics - Gas - Cast Iron - Induction.
• Pre-seasoned with soy oil.
• Ready to use upon purchase.
• Life-time guarantee.

This steel kitchenware, belongs in the category of Seasoned Steel kitchenware.

Some Basics

• Ready for use. Hand wash. Dry immediately—even before first use.
• Lodge Seasoned Steeln is right at home on induction, ceramic, electric and gas cooktops, in your oven (any kind), on the grill, or even over the campfire. Do not use in the microwave.
• On glass or ceramic cooktops, lift cookware; never slide it.
• Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.
• Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.
• Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.
• Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.
• Gas flames should not extend up the sides of cookware.
• Match pan size to burner size.
• Don’t use in the microwave.

Wash of your Seasoned Steel kitchenware.

1. Let it cold.
2. Hand wash. Dry immediately.
3. Rub with a light coat of vegetable oil after every wash.
4. How much oil? Enough to restore the sheen, without being “sticky”.
5. If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary!
6. Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.

Rust?! Don't Panic, it's not Broken

Without protective seasoning steel can rust. It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil. If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).

1. While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
2. Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
3. Rinse and dry completely.
4. Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish..
5. Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
6. Set oven temperature to 350 – 400 degrees F.
7. Place cookware upside down on the top rack of the oven to prevent pooling.
8. Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
9. Store the cookware uncovered, in a dry place when cooled.
10. Repeat as necessary.

We strongly recommend to watch all the videos below. There you can see the techniques of washing, cooking and re-seasoning. Also you can find delicious recipes and very useful details about the usage of cast iron & seasoned steel kitchenware.