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Seasoned Carbon Steel cookware is the modern, lightweight cousin to our classic Seasoned Cast Iron. Featuring long, riveted handles, carbon steel pans are ideal for cooking over a grill or open flame. But that's not all! Just like cast iron, carbon steel cookware can also be used on any kitchen cooktop and in the oven. Our Seasoned Carbon Steel pots and pans are made and seasoned right in our foundries in Tennessee.
No. Soaking carbon steel in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan.
You can use a small amount of mild soap to clean your carbon steel pan, but it isn't necessary. A large amount of soap can strip the seasoning off your pan, but if that happens, you can easily re-season it as needed.
No. Our Seasoned Carbon Steel cookware should be washed by hand. A dishwasher will remove the seasoning and likely cause rust.
While Lodge cast iron cookware is cast in sand molds, Lodge Seasoned Carbon Steel products are formed by spinning and stamping carbon steel, allowing them to be lighter and thinner than cast iron. This allows seasoned steel to heat up and cool down faster. The steel cookware also has riveted handles, while the cast iron cookware typically has integrated handles. Both seasoned steel and cast iron products are seasoned at our foundry with the same 100% natural vegetable oil and, as always, they are both made in the USA.