Lodge Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 15 Inch Dual Handle

This pan is an absolute joy to cook on! It's big, so there's room to brown things without crowding or cook multiple things at once. As someone who loves to cook and cooks almost daily, I can truly say this is one of my favorite cooking utensils! :)

Great skillet for searing or cooking - large accommodating size (15 inches), heats quickly, easy clean-up, can be used on stove or in oven.We bought this skillet two to three years ago and it was great. Only problem was that our burners were not large enough for it. Skillet would only get hot in the center area, just above the burner - leaving a ring further out in the pan that got no heat at all. Sadly had to return it.Just bought again as a gift for friend with larger stove - but apparently burners not large enough to get the entire pan warm - so it will be have to be returned. What a shame, as it is a great skillet. Can also be used on top of an outdoor grill... wish we had one.

This pan is huge! I started using it immediately and so far have used it on the stovetop and in the oven for steaks, fried okra, ground beef, browning chicken, etc. If you get the pan hot and then add cold fat, food won't stick. If it does, use a scrubby and some elbow grease to get it off. It's much lighter than a cast iron pan the same size and does all the same work, so for anyone who loves cast iron and knows how to work with it, it's a winner. As other reviewers have stated, the bottom isn't perfectly smooth. This hasn't been an issue for me; I just keep using good cooking methods and rub it down with oil after each use. Other reviewers have said it gets smoother with time, but even if it doesn't, it's working just fine. For the price, you can't beat it. I hope Lodge will develop a lid for it, though! I've ordered a crummy aluminum lid from another company for those times I want to hold heat on the stovetop.

The non-stick in my 14.5 in non-stick pan is wearing out. I have read many reviews on how great the non-stick properties are for seasoned carbon steel pans. I like a large skillet for making skillet fried potatoes and pancakes so I bought this 15 in Lodge carbon steel skillet, seasoned it following on-line instructions and have cooked three potatoes with ham hash breakfasts. The cooking surface of the pan is ~ 12 inches. The large burner on my glass stovetop is 11 inches. Using an infrared thermometer, the temperature in the middle of the pan was ~ 420 degrees, while the temperature towards the edges was ~ 230-300 degrees. The burner was set to "4". The pan has a very significant warp that gets worse as it heats.The good news is the taste of the cooked hash. I microwave potatoes till cooked, then chop them into small chunks. I also chopped the ham into small chunks. I use a generous (tablespoon +) helping of ghee. I start cooking the ham while still preparing the potatoes (I like the ham well cooked). I spread the food evenly throughout the pan and stir/turn it pretty often. The center obviously cooks much faster than the edges, so it is important to monitor and stir/turn the cooking food frequently, about every 1 to 1.5 minutes. NOTE: This is my favorite breakfast. I have been making it for years. 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?) skillet. Potatoes are soft on the inside with the slight toasted crunch on the outside that I consider perfection.One the hash starts getting close to being done, I move everything to one side of the pan, leaving plenty of room to cook (usually) 4 but could fit 6 eggs. The eggs turn easily, without significant sticking. Realize, the pan is not fully seasoned yet. I also continue to turn the hash. I love that the pan is large enough to accommodate everything at one time. Overall, I am happy with the pan, but very disappointed with the warped bottom and loss of contact with the stove burner. This would not be a problem on a gas stove.Cleanup this AM was super easy. The pan wiped clean with a paper towel. Zero sticking of either ham or potato bits. Again, I stress that the pan is not fully seasoned yet.I am eager to see how well this pan will cook pancakes once it has seasoned a bit more. No doubt it will cook a great Paella in the oven or on a grill. I also think it will do a good job of searing meats, although I haven't done that yet. Results would be better on a flat pan, but I see some advantages of being able to move cooking foods to the less hot outer edges.If you cook on a gas stove, I think you will be very satisfied with this pan. Electric, not as much. My experience with this carbon steel pan on my glass top stove, and the pan's tendency to warp means I will not be replacing my teflon pans with carbon steel pans. However, I am happy enough that I am generally satisfied with the pan and not wishing to return it.

I use this primarily to grill steaks! It gets extremely hot very fast! Does a wonderful job searing steaks! If you like a steak Pittsburgh style you can certainly do it with this pan. I use it on a large gas burner. I recommend a splatter screen whenever you use it!