what is the difference between this pan that is carbon steel and a regular lodge cast iron? can i use this pan in the oven like a cast iron?
1121066
Carbon Steel is thinner and lighter than a comparable size Cast Iron Skillet. This is still a fairly heavy pan, but nothing like cast iron would be. It is certainly oven safe, the only caveat would be that the handle is rather long, which may make it a difficult fit if you have a small oven. This has the handle riveted on, unlike the one piece construction of a cast iron skillet.
1121067
It's steel not cast iron therefore it's lighter and you can do anything with it that you'd do with the cast iron pan! So yes toucan use it in the oven.
1121068
Yes you can use on gas range and in the oven. Carbon steel is less "sticky" and is also lighter.
1121069
Carbon steel is LIGHTER than cast iron, stronger and, heats quickly. CI holds heat longer. Both can be used in oven. Both are excellent pans and can be used on open flame. Buy one of each I recommend the 10 inch carbon lodge for a good all around kitchen pan.
1121070
Carbon steel pan is lighter and does not hold it's heat as long. But using it in the oven works great.
159405
This is not a cast iron type pan however before 1st use I treated it like one. Lightly oiled it 350 degrees oven temperature for about 1/2 hour. I never use anything abrasive to clean it. No soap to clean it. I never use abrasive things to clean it like steel wool. I love this pan
1381801
It is smooth. Very similar in texture to the Lodge Cast Iron Skillets. I should also note that unlike regular cast iron pans this carbon steel skillet can be used on a glass cooktop stove as well. Hope this helps.
1043103
It's cast iron coated in enamel just like the pots. The difference is that the skillet is fired at a much higher temperature giving it a black surface versus the cream surface if the pots. However, you cannot use tomatoes or other acidic ingredients in the skillet, because it will ruin the coating that will eventually form from use.
1073627
"Aluminized Steel" is a steel pan base with an outer layer of aluminum bonded to it. It's kind of like "inside-out" clad stainless steel cookware. With clad pans, the aluminum is sandwiched between 2 layers of stainless steel. Here, carbon steel has had aluminum bonded all around it. Treat it like any bare aluminum pan, no dishwasher, no abrasive cleansers or oven cleaner, etc... USA Pans have perfect release and clean beautifully with a soapy sponge. Nothing sticks. Ever.
220698
I do not feel any difference in the surface of the Lodge Logic or the Pro-Logic cast iron pans.. I love the way they both cook....
796798
I have this Dutch Oven and a similar Le Creuset. On gas ranges I prefer cast iron. For electric ranges I prefer this one in stainless. I'm buying another because I'm now cooking on electric and I'm no longer seeing them at Marshals. Just the inferior ones with welded on bottoms. Cast iron takes too long to heat on electric.
1582640
Absolutely! I have many cast-iron pans and when I want to completely remove the 'seasoning', I place my pan in the oven and turn on the self-cleaning cycle. That's over 900&#730; for 3 hours. It's very difficult to ruin a cast iron pan. Even if you see rust - which is always the fault of the person not the pan - don't toss the pan. Just pop it in the oven at the highest setting possible or self-clean. All that junk will bake off and you will be left with a gray pan. That's just the raw material. Rub a thin film of lard, crisco, or even flaxseed oil and bake for 1 hr at 400&#730;. All fixed.
220699
Good Morning wisew,Buy this Lodge product. I do not think You will be Disappointed.I switched to all Cast iron pans a couple of yrs ago&now; would cook with nothing else.It is very smooth+it is still made in America!The trick here is cleaning&seasoning; after cooking do it right and nothing seems to stick.....Kenneth
689801
You always have to re-season "pre-seasoned" cast iron before you use it, unless you want to spend days scraping off stuck-on food. Not hard at all, though. Wash the pan, wipe it all over with a thin layer of vegetable oil, and put it in the oven at 350-450 for an hour. Turn off the oven and let it cool inside. Repeat, and you're done! You can re-season as often as necessary. Over time, the finish gets better and better. I absolutely love this pan.
1701469
I don't know for sure.I use my cast iron in the oven. These have some plastic under the handles so I don't think you can use them in the oven. You could check the Swiss Inox website for more info
2233339
All my Lodge Iron pans including this one are not polished smooth. For a smooth surface recommend the pans made by DeBuyer (Mineral B Element) or similar. Those are not cast so they do not have the roughness inherent to a non polished casted pan. I own the DeBuyer-Mineral-Element-Crepe-11-8-Inch for cooking my breakfast items (eggs, pancakes, etc.) and like it a lot.
1777061
Mine is Cast Iron, when I first read the reviews some people said the knob would come loose and because it was some kind of plastic it would only go in the oven up to a certain temp. mine is metal and has never come loose. I also read that it chips on the edges but whatever brand it is any cast iron with enamel should not be banged around or it will eventually chip.
556916
I use mine with induction and an electric stove. Carbon Steel pans work great with induction as do cast iron. I find that this pan heats pretty uneven on both induction and electric. Its probably best to slowly pre-heat the pan for 5-10 minutes before use.
96819
I can't speak for the others. I can only tell you that ours is definitely cast iron. It's very heavy. We have a glass cook top and it takes a few minutes to heat up, but once it is heated it cooks great! I recommend cleaning it with mineral spirits and then scrubbing it with detergent BEFORE you start to season it. We love ours! Great wok for the price!
1389688
From the manufacturer's website:Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave.
435775
I own several Lodge cast-iron pans, but I don't own the wok. So, I can't compare directly. In general the Lodge pieces take a while to warm up but then hold the heat extremely well. This wok is fairly thin. So, it heats and cools more quickly. That's usually what you want in a wok. The advantage of this one is that it heats like a wok but is naturally non-stick as long as you keep it seasoned.