Name: Lodge CRS10 French Style Pre-Seasoned 10" Carbon Steel Fry Pan
Brand: Lodge
SKU: 530CRS10
Price: 39.9 USD
Availability: InStock
Rating: 4.7 (25 reviews)

A Lodge carbon steel fry pan with a piece of fish cooking in it.

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Product Overview

Great for cooking any culinary creation
Can be used on various heat sources
Unparalleled heat retention capabilities
12 gauge carbon steel construction
Riveted-on handle ensures longevity and a secure connection
Pre-seasoned with soy oil for easy-release
Finish improves with use
Enables you to cook healthier

UPC Code:075536551104

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Bring a time-honored tradition to your foodservice kitchen with this Lodge CRS10 10" french style carbon steel fry pan!

Creating cookware since 1896, Lodge has a rich history of unparalleled dedication to quality and technology. This piece is perfect for making virtually any culinary offering with various sources of heat. It offers the durability, performance, and food safety of steel while handling similar to cast iron cookware without the difficulty of maneuverability.

Oven Safe
This item can withstand high heat applications and is safe for oven use in food service.
Hand Wash Only
To preserve quality, this item should only be hand-washed and sanitized.
Made in America
This item was made in the United States of America.
Induction Ready
This item is compatible for use in induction cooking.

Compatibility

This Lodge carbon steel fry pan is compatible with induction, ceramic, electric, and gas cooktops. You can also use it on the grill, in your oven, and even over a campfire, all without compromising the integrity of the pan or the quality of your food.

Durability

This fry pan is made of a strong, durable 12 gauge carbon steel and features a steel handle that's riveted on to ensure a very rigid connection between handle and vessel, guaranteeing longevity even in a commercial kitchen.

Pre-Seasoned

The pan comes pre-seasoned with soy oil, ensuring it offers a natural, easy-release finish that only improves with use.

Convenient Storage

Thanks to a convenient hanging hole built into the end of the handle, this pan can be hung from a hook for easy access and storage.

Easy to Maintain

After use and once cooled, hand-wash your fry pan and dry it immediately. Following every wash, be sure to rub a light coat of vegetable oil on the fry pan to maintain optimum, stick-free performance. You can use mild soapy water during washing, as long as you dry and oil the fry pan immediately afterwards.

Customer Q&AAsk a Question

How can I properly care for cast iron surfaces?

In order to prevent unwanted build-up of oils, grease, and food, surfaces should be cleaned after use while still slightly warm. Harsh chemicals or scouring pads should not be used—only hot water and a cloth or sponge are needed. If some areas require extra cleaning, a mild scouring pad can be used.

How is Lodge's pre-seasoned cookware seasoned?

All of Lodge's pre-seasoned cookware is seasoned with soy-based vegetable oil. No peanut oil or animal fat is used.

How is the top diameter measured in frying pans and woks, and how accurate is this measurement?

The top diameter is the measurement across the pan, from the interior of one side of the rim to the other. These measurements are approximate because many frying pans and woks have a curved upper rim, making precise measurement difficult. The standard naming convention uses top diameter, so while multiple brands may offer a 10" pan, there may be slight variations in size between each brand's 10" pan or wok.

My new cast iron feels rough in some areas. Is this normal?

Yes. This is a result of the sand casting process. With use and replenishment of the seasoning, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use. For concerns about roughness, it is OK to use a fine grade of sandpaper to smooth out the rough areas. Make sure to re-season the item before using.

What's the difference between a riveted and a welded handle?

A riveted handle is connected by small metal pieces (called rivets) that are crushed between the handle and the pan body to attach them together. This type of handle is more common on copper and aluminum cookware.

For a handle to be welded, the metal must first be melted and then adhered to the pan body. This creates a strong bond that leaves little to no space in between, so bacteria and other food crumbs can’t collect and cause sanitation issues. Both are long lasting solutions for fry and sauce pan handles because they are durable and can withstand heat.