---
product_id: 1486189
title: "Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 10 Inch"
brand: "lodge"
price: "467.89 DT"
currency: TND
in_stock: true
reviews_count: 8
category: "Lodge"
url: https://www.desertcart.tn/products/1486189-pre-seasoned-carbon-steel-skillet-use-in-the-oven-on
store_origin: TN
region: Tunisia
---

# 500°F max heat tolerance Lightweight 3.1 lbs for easy handling Pre-seasoned with natural oil, no synthetic coatings Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 10 Inch

**Brand:** lodge
**Price:** 467.89 DT
**Availability:** ✅ In Stock

## Summary

> 🔥 Cook Like a Pro, Anywhere You Go!

## Quick Answers

- **What is this?** Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 10 Inch by lodge
- **How much does it cost?** 467.89 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/1486189-pre-seasoned-carbon-steel-skillet-use-in-the-oven-on)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Effortless Handling:** Lightweight 3.1 lbs design with a long, comfortable handle for precise control and easy tossing.
- • **Naturally Non-Stick:** Pre-seasoned with 100% natural vegetable oil for a chemical-free, easy-release cooking surface that improves with use.
- • **Eco-Conscious & Safe:** PFOA & PTFE free, non-toxic cookware that supports sustainable cooking without compromising performance.
- • **Versatile Heat Mastery:** Seamlessly transition from stovetop to oven, grill, or campfire with 500°F heat resistance.
- • **Durable American Craftsmanship:** Made in the USA from 12-gauge carbon steel with a lifetime limited warranty—built to last a lifetime of culinary adventures.

## Overview

The Lodge 10-inch Pre-Seasoned Carbon Steel Skillet is a lightweight, durable, and versatile pan designed for professional-quality cooking on any heat source—from stovetop to campfire. Crafted from 12-gauge carbon steel and pre-seasoned with natural vegetable oil, it offers a naturally non-stick surface that improves with use. Oven safe up to 500°F, PFOA/PTFE free, and proudly made in the USA, this skillet delivers even heat retention and quick temperature response, making it the ultimate tool for millennial chefs who demand performance, sustainability, and style.

## Description

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now lodge has added a new line of seasoned steel skillets. This handy 10-inch seasoned steel skillet is the only pre-seasoned and ready to use out of the box steel pan in the market place right now. Each skillet is pre-seasoned with natural soy bean oil. Maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It performs well in residential and professional kitchens as well as outdoors. Made of 12 gauge carbon steel. Steel is a high density metal that does not retain odors. If maintained correctly, it will last a lifetime. Thickness of the cooking surface allows the pan to heat up quickly but also retain the heat needed for even cooking. The handle angle is conducive for both stove top and oven cooking. Each handle is attached to the skillet with 3 secure rivets. As a result of the pre-seasoning process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the cookware which creates an easy release finish. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. The brown spot will turn black with use. Made in the USA. Approx. 10" diameter rim to rim/7.25" bottom.

Review: Best pan I have ever owned - This is the best frying pan I have ever owned, period. My wife was very skeptical when I ordered this, but she is now in love w/this pan as well. It is so easy to season, to use and maintain, and we now have zero concerns about non-stick chemicals and the environment. This pan just works as we expect every time. We've tried various non-stick types, including ceramic, and they all provided inconsistent results, were easy to damage, can release dangerous fumes/chemicals if you overheat them, etc. In contrast, this little pan that could (I have the 10") is so reliable and flexible, you can use any cooking tool you want with it w/out worrying about scratching it, takes high heat w/out any issues and won't release chemicals, and clean-up is quick and simple. One reason I love this pan - just today I started up our gas cook top to make an easy-over egg and got distracted by my dogs and a phone call...a few minutes later I smelled something and noticed smoke billowing off the pan. If it was one of my non-stick pans I would panic about dangerous fumes, about ruining the non-stick finish, decreasing the pan's useful life, etc. In this case, no worries! I simply turned off the burner, waited a few minutes for the pan to cool a bit, put in a little canola oil and wiped the pan interior w/a folded paper towel (careful not to burn myself). A moment later I fired up the burner again and cooked my egg w/out incident or concern! Carbon steel victory! Clean-up is usually wipe it down w/a paper towel and some canola oil. If it needs a little more, we scrape it a bit w/one of the Lodge pan scrapers for sale here on desertcart (or you could use a stiff spatula), wipe the scraped bits out, add a little canola oil and wipe with a paper towel to finish. You can also use some salt to provide some grist to help with clean up if you want to, but we've only done that once, and only had to put the pan in the sink once to clean it up w/some hot water. This pan is more consistently non-stick than our ceramic pans have been - eggs, a great test of a pan, don't stick. I slide our spatula under them and they release and flip without issue. My wife has even made fried rice in the pan w/out problems! The only thing we avoid is high-acid foods (tomato sauce, dishes with high lemon content, etc.) as we have read that that can cause a metallic tang to the food. We do cook food that we season w/lemon juice or have tomatoes in them, but I wouldn't try lemon chicken in it, maybe. So far we've never tasted anything but the food we cook, it's been perfect. The pan puts the best "crust" on anything you want it to, and carmelizes onions way better than any non-stick I've ever used. It's light enough to "toss" (where you tilt the pan up in the front and shake backwards/forwards to make the food slide to the back jump up and back into the pan), but is heavier than an average non-stick pan, with a nice heft which we actually prefer, now that we have this pan. It's much lighter than a cast-iron pan. Obviously, I just can't say enough about how much we love this pan. Get one, understand and enjoy the use/maintenance differences, and you won't regret it.
Review: Food Tastes Better Cooked In This Pan! - Having only had non-stick and stainless steel pots and pans it took some time to learn the best way to cook with carbon steel and cast iron pans but I love them now. I got rid of all our non-stick cookware even though they were expensive top brands and non-PFOA. Some were scratched and I read scratched non-stick pans are unhealthy to use. It seems like the non-stick pans keep evolving to some other chemically made coating because the previous one turned out to be toxic. Now I cook only with carbon steel, cast iron and high quality stainless steel. I use stainless steel for boiling soups, pasta and acidic food like marinara sauce but carbon steel and cast iron for pretty much everything else. Using the care and cooking information from Lodge on their site has helped immensely and we keep noticing that what I cook just tastes better! I love that you can heat the carbon steel pan and seer the outsides of foods without drying out the interiors. You can scrape whatever sticks and use stainless steel utensils without worrying about damaging the pan. It took a while to develop a non-stick quality that is possible in carbon steel cooking with oil seasoning. We have a whole food plant based diet (except for the occasional eggs our pet hen gifts us) and the vegetables taste amazing! The WFPBD gurus often recommend don’t cook with oil but I personally would rather take my chances with oil than non-PFOA coatings. Also, carbon steel and cast iron is better for the environment. I don’t know how to keep my discarded non-PFOA pans that are damaged out of a land fill! I also got a cast iron cleaning kit on desertcart that has a mesh metal tool that helps scrape off anything that sticks. I had given up on a small cast iron pan I bought years ago when it rusted after I washed it and it sat in my cabinet unused. I read the directions again on how to care for it and now it is one of my favorite pans. The rust cleans up and you just season it again. I wanted to try carbon steel after reading it was lighter weight than cast iron and French chefs prefer it. The care is pretty much the same for both carbon steel and cast iron but carbon steel is lighter weight. One benefit of cast iron that carbon steel doesn’t have is that I can build up muscles just lifting it. LOL. This pan is a good size for many recipes and has become one of my go to favorites.

## Features

- YOUR GO TO CARBON STEEL PAN: The Lodge Carbon Steel Skillet can handle the heat from any kitchen. The lightweight design paired with a long comfortable handle, make it easy to use in your kitchen, over a campfire or even on the grill. This skillet transforms ordinary cooking into a delightful experience
- SEASONED COOKWARE: Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish and helps prevent your pan from rusting. Lodge pre-seasons all carbon steel cookware with 100% natural vegetable oil: no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
- EASY TO COOK AND CLEAN: The carbon steel interior has a smoother finish that makes this pan ideal for sauteing vegetables, preparing fish, and more. To clean your carbon steel pan it’s recommended to hand wash with warm soapy water and a nylon scrub brush, dry off completely, and last rub with oil.
- COOKING VERSATILITY: Our skillets have unparalleled heat retention that gives you edge-to-edge even cooking every time you use your skillet. Carbon steel cookware is fast to heat up and cool down which makes carbon steel ideal for cooking delicate foods such as flash frying, sautéing, etc.
- FAMILY-OWNED. Lodge is more than just a business; it is a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. Lodge products are made in the USA with non-toxic, PFOA & PTFE free material.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B005U93RYC |
| Additional Features | Made without PFOA or PTFE |
| Best Sellers Rank | #10,959 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #88 in Skillets |
| Brand Name | Lodge |
| Capacity | 2 Quarts |
| Color | Black |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.1 out of 5 stars 7,681 Reviews |
| Global Trade Identification Number | 00075536551104, 30075536551105 |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | No |
| Included Components | skillet |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Height | 3.31 inches |
| Item Type Name | Skillet |
| Item Weight | 3.1 Pounds |
| Manufacturer | Lodge Manufacturing Company |
| Manufacturer Warranty Description | Lifetime limited manufacturer's warranty |
| Material Type | Carbon Steel |
| Maximum Temperature | 500 Degrees Fahrenheit |
| Model Name | CRS10PLT |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Recommended Uses For Product | Use in the oven, on the stove, on the grill, or over a campfire |
| Specific Uses For Product | Gas stovetops, electric stovetops, induction stovetops, outdoor grills, open fire, oven, campfire |
| UPC | 075536551104 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Lodge
- **Material:** Carbon Steel
- **Special Feature:** Made without PFOA or PTFE
- **Color:** Black
- **Capacity:** 2 Quarts

## Images

![Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 10 Inch - Image 1](https://m.media-amazon.com/images/I/519q9-squKL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best pan I have ever owned
*by D***E on June 13, 2015*

This is the best frying pan I have ever owned, period. My wife was very skeptical when I ordered this, but she is now in love w/this pan as well. It is so easy to season, to use and maintain, and we now have zero concerns about non-stick chemicals and the environment. This pan just works as we expect every time. We've tried various non-stick types, including ceramic, and they all provided inconsistent results, were easy to damage, can release dangerous fumes/chemicals if you overheat them, etc. In contrast, this little pan that could (I have the 10") is so reliable and flexible, you can use any cooking tool you want with it w/out worrying about scratching it, takes high heat w/out any issues and won't release chemicals, and clean-up is quick and simple. One reason I love this pan - just today I started up our gas cook top to make an easy-over egg and got distracted by my dogs and a phone call...a few minutes later I smelled something and noticed smoke billowing off the pan. If it was one of my non-stick pans I would panic about dangerous fumes, about ruining the non-stick finish, decreasing the pan's useful life, etc. In this case, no worries! I simply turned off the burner, waited a few minutes for the pan to cool a bit, put in a little canola oil and wiped the pan interior w/a folded paper towel (careful not to burn myself). A moment later I fired up the burner again and cooked my egg w/out incident or concern! Carbon steel victory! Clean-up is usually wipe it down w/a paper towel and some canola oil. If it needs a little more, we scrape it a bit w/one of the Lodge pan scrapers for sale here on Amazon (or you could use a stiff spatula), wipe the scraped bits out, add a little canola oil and wipe with a paper towel to finish. You can also use some salt to provide some grist to help with clean up if you want to, but we've only done that once, and only had to put the pan in the sink once to clean it up w/some hot water. This pan is more consistently non-stick than our ceramic pans have been - eggs, a great test of a pan, don't stick. I slide our spatula under them and they release and flip without issue. My wife has even made fried rice in the pan w/out problems! The only thing we avoid is high-acid foods (tomato sauce, dishes with high lemon content, etc.) as we have read that that can cause a metallic tang to the food. We do cook food that we season w/lemon juice or have tomatoes in them, but I wouldn't try lemon chicken in it, maybe. So far we've never tasted anything but the food we cook, it's been perfect. The pan puts the best "crust" on anything you want it to, and carmelizes onions way better than any non-stick I've ever used. It's light enough to "toss" (where you tilt the pan up in the front and shake backwards/forwards to make the food slide to the back jump up and back into the pan), but is heavier than an average non-stick pan, with a nice heft which we actually prefer, now that we have this pan. It's much lighter than a cast-iron pan. Obviously, I just can't say enough about how much we love this pan. Get one, understand and enjoy the use/maintenance differences, and you won't regret it.

### ⭐⭐⭐⭐⭐ Food Tastes Better Cooked In This Pan!
*by F***Y on January 13, 2024*

Having only had non-stick and stainless steel pots and pans it took some time to learn the best way to cook with carbon steel and cast iron pans but I love them now. I got rid of all our non-stick cookware even though they were expensive top brands and non-PFOA. Some were scratched and I read scratched non-stick pans are unhealthy to use. It seems like the non-stick pans keep evolving to some other chemically made coating because the previous one turned out to be toxic. Now I cook only with carbon steel, cast iron and high quality stainless steel. I use stainless steel for boiling soups, pasta and acidic food like marinara sauce but carbon steel and cast iron for pretty much everything else. Using the care and cooking information from Lodge on their site has helped immensely and we keep noticing that what I cook just tastes better! I love that you can heat the carbon steel pan and seer the outsides of foods without drying out the interiors. You can scrape whatever sticks and use stainless steel utensils without worrying about damaging the pan. It took a while to develop a non-stick quality that is possible in carbon steel cooking with oil seasoning. We have a whole food plant based diet (except for the occasional eggs our pet hen gifts us) and the vegetables taste amazing! The WFPBD gurus often recommend don’t cook with oil but I personally would rather take my chances with oil than non-PFOA coatings. Also, carbon steel and cast iron is better for the environment. I don’t know how to keep my discarded non-PFOA pans that are damaged out of a land fill! I also got a cast iron cleaning kit on Amazon that has a mesh metal tool that helps scrape off anything that sticks. I had given up on a small cast iron pan I bought years ago when it rusted after I washed it and it sat in my cabinet unused. I read the directions again on how to care for it and now it is one of my favorite pans. The rust cleans up and you just season it again. I wanted to try carbon steel after reading it was lighter weight than cast iron and French chefs prefer it. The care is pretty much the same for both carbon steel and cast iron but carbon steel is lighter weight. One benefit of cast iron that carbon steel doesn’t have is that I can build up muscles just lifting it. LOL. This pan is a good size for many recipes and has become one of my go to favorites.

### ⭐⭐⭐⭐ Better than Cast Iron
*by J***E on February 13, 2018*

This is a decent pan. I LOVE black/blue steel pans and griddles. Best natural nonstick cookware you can get. Even if your housemate(s) or significant other messes it up, you can bring it right back to mint with a little effort (very little effort, but a few hours of time). That being said, there are better pans out there if you're willing to pay a bit more. To clarify, here are my quibbles with this pan. First, the surface is textured and rough. Not as bad as a lot of new cast iron pans out there. But I also have a Matfer Bourgeat 12 5/8" fry pan and I have a black/blue steel griddle. So I know how smooth the surface can and should be. The plus of a smooth surface is that after a short seasoning, eggs float on the pan as if on air. It took MUCH longer to get the surface of this Lodge pan to perform similarly. On the other hand, I've read that the seasoning on a smooth surface is more easily damaged. Not sure if that's the case. But given how easy it is to reseason a smooth surface, this has not been an issue for me. I have had to preseason the surface of this lodge pan after our au pair messed it up ... twice. The Lodge is much more of a pain to reseason given the time/number of seasoning sessions needed. Second, I really dislike rivets inside the cooking area of a pan. They are a pain to clean. These are a bit easier, given that they season like all other parts of the pan. But residue still builds up and is difficult to get out. There are other steel fry pans, like Matfer Bourgeat, where the handles are welded to the main body for a riverless design. I MUCH prefer this. In sum, if you're on a tight budget or if every once of decreased weight is important, look no further. But if you can spend $15 to $30 more (depending on size), then go with something like Matfer Bourgeat with a smooth surface and no rivets. It will still be significantly lighter than cast iron, though the Matfer Bourgeat are a bit thicker, and thus heavier, than the Lodge carbon steel pans.

## Frequently Bought Together

- Lodge Pre-Seasoned Carbon Steel Skillet - Use in the Oven, on the Stove, on the Grill, or Over a Campfire - 10 Inch
- Lodge Silicone Hot Handle Holder - Dishwasher Safe Hot Handle Holder Designed for Lodge Carbon Steel Pan Products - Reusable Heat Protection Up to 500° - Orange

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-01-25*