8 Inch Carbon Steel Skillet

  • SKU:CRS8
  • Weight: 2.35 lbs.
  • $40.00
Whether you’re frying up a couple of eggs or perfecting a pan sauce, the 8 inch seasoned steel skillet is a valuable piece in any kitchen.
  • Heavy gauge carbon steel.
  • Preseasoned for a natural, easy-release finish that improves with use.
  • Steel riveted handles.
  • Made in the USA.

The following is use and care for our Seasoned Carbon Steel cookware. By Following these instructions, you can keep your Seasoned Carbon Steel cookware in excellent condition.


If you do Nothing Else...

Hand wash. Dry immediately—even before first use.

Rub with a light coat of vegetable oil after every wash.

How much oil? Just enough to restore the sheen, without being sticky.

Why? To keep the steel “seasoned” and protected from moisture.


Let's Cook!

Lodge Seasoned Carbon Steel is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire (Some induction tops will not work with 2-burner griddles). Do not use in the microwave.

Always heat and cool your pan gradually.

On glass or ceramic cooktops, lift cookware; never slide it.

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”.

Seasoning creates the natural, easy-release properties. The more you cook the better it gets.

When cooking at medium-high to high temperatures with small amount of oil, add oil to cookware and brush on food just before adding food.


The Basics

Match pan size to burner size.

Don’t use in the microwave.

Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.

Rust!? Don’t Panic – It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.

Customer Reviews

Average Rating

3.5 out of 5 stars

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  • Wednesday, March 18, 2015

    I love this pan: eggs slide right off just like well seasoned cast iron, it is much lighter than cast iron, and the long handle works great. The shape is different than classic cast iron with less steep sides - I find that is better for sliding out an omlette.

  • Monday, December 22, 2014

    the 8" seasoned steel skillet is much different pan than the 8" cast iron... The 8" seasoned steel is much smaller... an "omelet" pan, as opposed to the 8' cast iron, which is a SKILLET. Sorry guys.. Make a seasoned steel skillet that is a skillet, and I'll re-think....