Lodge CRS10 10" Pre-Seasoned French Style Carbon Steel Fry Pan
Other Available Sizes:
- 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
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|Lodge CRS10 Specs|
|Length||19 7/8 Inches|
|Height||3 5/8 Inches|
|Bottom Diameter||7 1/4 Inches|
|Top Diameter||10 Inches|
Customer questions about this product
- 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. Please refer to our Pan Seasoning Guide for further information on properly cleaning and seasoning cast iron surfaces.
- 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.
- 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.
- 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.
Lodge CRS10 Details
Bring a time-honored tradition to your foodservice kitchen with this Lodge CRS10 10" 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's compatible with induction, ceramic, electric, and gas cooktops; in your oven, on the grill, or even over the campfire.
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. It comes pre-seasoned with soy oil, ensuring it offers a natural, easy-release finish that only improves with use. New cookware could experience some minor sticking. If this occurs, you can use a light amount of oil. Overall, you'll be cooking healthier by limiting the overall amount of added oils.
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. For added convenience, it is easy to keep clean.
Top Diameter: 10"
Bottom Diameter: 7 1/4"
Overall Length: 19 7/8"
Height: 3 5/8"
Made in America
This item was made in the United States of America.
This item is compatible for use in induction cooking.
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.
Other Products from this Line
Lodge CRS12 12" Pre-Seasoned French Style Carbon Steel Fry Pan
Lodge CRS8 8" Pre-Seasoned French Style Carbon Steel Fry Pan
Lodge CRS15 15" Pre-Seasoned Carbon Steel Paella Pan with Loop Handles
Lodge CRS8DLH 8" Pre-Seasoned Carbon Steel Fry Pan with Loop Handles
People Talk About:pan cast iron steel skillets great heat pans skillet Seasoned
These pans are awesome. They are almost like cast irons but get hotter way faster. I think I bought 2 dozen, but I've found that I only use 2 or three a night during service. This is because I just wipe them out like a cast iron after I'm done making whatever ingredient So they aren't like other sauté pans where, if you are busy, your burnin through them. They are very well made and I would highly recommend.
I really like these Lodge carbon steel skillets. They are superior to cast-iron in a lot of ways yet they cook just like cast-iron. They retain heat like cast iron but transfer that heat to your food more efficiently and more evenly than cast iron at half the weight. The Lodge skillets are a hefty 12 gauge steel which is twice the thickness of most the carbon steel pans out there so it doesn't burn your food like the thinner pans which transfer heat to quickly. It's twice the skillet at half to one quarter the price of many of the steel skillets out there because Lodge has always had a commitment to offer the finest cookware at the lowest possible price while other companies gouge you based on the recent surge in popularity of French carbon steel skillets. The skillet is a joy to cook with. It's high quality and a great design. The handle is strong enough to support heavy meats and at the perfect angle unlike many similar but more expensive products from China and this product is proudly made in America. Many carbon steel skillets are hard to season but the large skillet seasons easily just like cast-iron. Read Less Read More
The Lodge 10” Pre-Seasoned French Style Carbon Steel Fry Pan is well made and heavy weight. The handle doesn’t get too hot and it is heats evenly. It is perfect for residential and commercial use.
Great carbon steel pan, the shallow sides are sloped to make flipping and turning food easier. The pre seasoning on the pan holds up well and gets better over time. Great buy.
Worth every penny you spend on a skillet, this works wonders with almost anything you need for your kitchen. We have many skillets in our kitchen and this has moved up to our top spots.
Is a pretty nice 10 inch preseason carbon steel skillet from launch nice heavyweight really hold its heat well I'm glad I got it To use
Love this. Every kitchen, commercial or home should have some cast iron. Solid piece, great value. I like the end has a space so that I can hang it on a hook.
A friend turned me onto this pan, and I'm glad he did. Great for searing meat and I especially like it for cooking up eggs. Comes pre-seasoned so theres no setup work involved in getting this pan to its full potential. Super sloped edges makes getting tools in and out of of the pan surface a breeze.
This is a great pan. Great for stirfry or for searing steak. The seasoning it comes with is pretty decent and it's basically ready to go. Treat it like any cast iron you own.
Fantastic carbon steel fry pan. You cannot go wrong with this pan, it's heavy duty and should last a lifetime with proper care. I re-seasoned my pan and it's as good as any non-stick pan.
All of the benefits of cast iron with less than half of the weight. This makes it extremely easy to use for a multitude of purposes. The metal is thick and sturdy and the rivets holding the handle are virtually indestructible. With proper care, this pan will last for generations. The pan might arrive with some chips cracked off of the pre-seasoning but this is not an issue at all. The pan should be re-seasoned upon arrival and repeated every now and then. There is a lot of pseudo-science about seasoning. The best process to use is to rub vegetable oil into your hands and then work it over the entire pan with your hands in a very thin film (resist the urge to glop it on or else you'll end up with a sticky mess in the end). Place it in the oven face down and bake at 350 degrees for 45 minutes. Then, raise the oven to 500 degrees for 15 minutes and let it cool entirely in the oven. It is important to use vegetable oil which has a smoke-point of 400 degrees; other oils will burn at lower temperatures. The initial 350 degree bake will release free radicals from the oil. The secondary 500 degree bake will take the oil above the temperature of polymerization and result in a very tough carbon-carbon bonded nonstick seasoning that only gets better with use and will even stand up to acids like tomatoes for short periods. Read Less Read More
Awesome skillets - much lighter that standard cast iron pans but hold and distribute heat much like a cast-iron. Much preferable to stainless steel skillets in our kitchen.
Purchased two of these for cooking our proteins, they heat up quickly and have done a great job of cooking our meats consistently with a nice sear.
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