This is the new Lodge carbon steel skillet. There are three sizes: 8 inch, 10 inch and 12 inch.They are made in the USA and are the only "pre seasoned" carbon steel pans in existence.
I'm not familiar with carbon steel, but I am aware that it has to be seasoned, just like cast iron.
These pans are pre seasoned. They can be used outdoors, on the stove, or in the oven.
I've never used carbon steel, but I know that carbon steel woks are very popular.
Carbon steel, while thinner than cast iron, can withstand very high heat.
As it's thinner, it does not retain heat as long as cast iron does.
I'm thinking that these pans would be useful for sauteing and stir frying.
These pans remind me of the super lightweight cast iron pans available.
I'd like to try one of these pans. I'd probably get the 12 inch, myself.
Carbon Steel is fine but if you want to stir fry an authentic round-bottomed Cast Iron wok is unbeatable. They're made in China and thinner which makes them lighter and they take seasoning really well. I bought the 14" version from WokShop in San Francisco, with some wok mitts and a ladle and spatula and I love using them http://www.wokshop.com/store/detail.php?show=47 Let me know if you get one or if you've started with the carbon steel x
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I actually just got a 12 inch carbon steel, and would recommend a 15 inch skillet because the 12 inch one actually only has 9 inches of cooking space. 12 inches is the diameter from rim to rim.
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