Been watching since the lockdowns started. Added a few carbon pans after watching you. I’m in Texas, we recently had the winter storm of the century, lost power and water. Used my lodge and de buyer carbon pans in the fireplace. Real life saver. Thanks for teaching me how to care for and use these pans.
i've been cooped up inside, looking at the internet for almost 3 months, and i swear when he said, "it looks like someone at the deli counter thin-sliced a turd" i laughed the hardest i have since this thing started. THANK YOU, Uncle Scott, i needed that.
I got a Lodge 12 inch carbon steel pan about 2 months ago. I have to say it would be nice if it had higher sides to it. But I can live with that. Mine came with a handle grip,and I love that too! It's just another way to cook... I will keep it.......
I have those Lodge silicone handle grips (black ones) on my two De Buyer Mineral B Skillets. They fit perfectly and feel and look awesome. They also make handling the skillets much easier.
I'm so glad you addressed the island. I called Lodge about mine and they assured me it would flatten out. Obviously didn't, and greatly reduces the usability of this pan.
I bought a Lodge cast iron skillet off Amazon without doing just any research. I literally chose it because of cost. Great value for money and The best decision I EVER MADE (I did not get the silicone protector and had to buy seperately). I have a gas stove and it’s is excellent for heat conduct. As long as I season it after every use, I have no problems with this pan. I also bought a Matfer carbon soon after but I constantly run into problems. I always default to my cast iron skillet. There is no competition.❤️👍🙏
I’ve fallen in love with my recent edition of a Smithey Farmhouse C/S skillet! Pricey but will last a lifetime and remember it is completely hand made from start to finish! 😎
It’s difficult to explain, but it’s like putting on an old flannel shirt or comfortable glove, it seasons easier, cooks nicely and looks awesome! Worth every dime imho 😎
Thanks so much for this in-depth review. I normally go straight to the top of the line when purchasing anything that I use kitchen-wise, but I'm going to make an exception here. I do a lot of cooking outside over lump charcoal and wood but I have Multiple Sclerosis and am needing something lighter than my beloved cast iron. The silicone handle cover is a very good thing for anyone with MS and I believe this will be my first carbon steel pan purchase.
Thanks for the review. Been debating between the Lodge and a Matfer for a 10 inch carbon steel. Makes me think Matfer is the way to go. I really like my 8 inch Lodge carbon steel for small jobs. I sanded it lightly and re-seasoned before I started using it though. It's still rough, just not as rough as it was out of the box.
Thank you for this in-depth review. I actually have that same pan and thought it was defective because of that bowed bottom. I even press down on it to try to straighten it out. 😂 It does the same on my gas stove - forming the island. I’ve had it for a while now and the seasoning has begun to smooth out the pan a bit, so the rough texture gets smoother with use. Overall a decent pan. Thanks again for explaining the shape and the reasoning behind it. I feel better knowing that it isn’t defective. 🙂
You're welcome and thanks for the comments, Anthony! It's crazy how much carbon steel pans will change shape as they heat and cool. I still like my Lodge.
You have this RUclips thing figured out Scott. I love the detail you put into all of your reviews and I appreciate all of the hard work you do making these videos. You have taught me a lot and I dig your humor, keep up the good work!
Wish I saw this before buying mine. Just started using it and I thought it was just me not used to a large pan but I’m starting to wonder if it’s not the kind of pan for me
I really wanted to like this pan. The Lodge 12" carbon steel pan has the same inner diameter as the Matfer 12 5/8" pan and the Lodge seems almost less than half heavier than the Matfer.
I recently bought a Made In 12" carbon steel and, after seasoning and using a while. I love it! I have quite a cast iron collection I adore too. Hard to say if carbon steel is better, but maybe!
I have had this pan for a couple of years now. Like the cast iron, the texture gets much smoother with use and in my opinion does not end up making it "stickier" I rub it very lightly with oil and store it in the bottom of the oven. Any time I bake it helps the season, and the thermal mass helps even out the oven temperature.
I agree ...for non steak cooking I use my carbon steel pans almost exclusively for the last 3½ years. They all now have a smooth black glass finish and eggs glide easily.
I have that 12" one and also the 9" one. They are fantastic at a great price. I went and strip them down and reseason. Eggs do not stick at all! Great Pans and will last forever!
I have both lodge carbon and cast. The carbon pan I've made everything including brownies in this pan, burgers, chicken, eggs, grilled cheese sandwiches and many other things. Despite the pan being shallow I've never hand any issue overflowing.
When you cooked the eggs I think you needed to let the egg cook a bit more to release from the pan. I some times use stainless steel pans and had to learn let the eggs sit till they release on their own. Once flipped, it's doesn't seem to take long at all because you're just sealing the surface of the egg which is already hot.
I have sanded all my lodge pans to knock off that rough surface. It makes a world of difference. I season them in the oven 3 times, then cook cook cook. They cook excellent with the smooth surface. DO IT !!!
The Lodge carbon steel silicone handle covers also fit my Matfer handles. I have both Lodge and Matfer pans. I really prefer the Matfer with no rivets for easier cleaning and the smooth surface. I wish Lodge would offer smooth unseasoned carbon steel as an option. I enjoy your reviews.
It will probably continue to improve. I think I've cooked in mine over 30 times so far and it hasn't changed appreciably. So that's a matter or preference... should I have to cook in a pan 100 times for it to work the way I want it to? No right or wrong answer.
I used a random orbital sander (3 grits) before ever using my Lodge pan. Then seasoned and seasoned. Then used. My eggs slide like marbles in a bowl. While I'm saying that made my pan awesome, it's also easy to say that it's an indictment because it shouldn't be knurly and gritty textured from the beginning, and maybe it wasn't worth the wait and work... Either way, for me, it's a go. It's about as good as my Matfer
I just got one today that was brand new for 15.00 I have wanted a carbon steel pan for a while and thought this would be a good one to learn on. I will try it out and ask for a better one for my birthday!
Uncle Scott's Kitchen I was pleased with it. I live in the Ozarks and most people have no clue what thing like this is worth. I just seen a vintage set of copper pans go for 450. The set had about 20+ pieces
I have a 12 inch cast iron skillet that was my great granmother. Nothing will stick to it. It's almost 100 years old. Take care and they'll last forever.
Awesome! I love hearing about pans with family tradition behind them. I hope my kid takes my pans and gives them to his kids someday. Cast iron, carbon steel and even copper... those create memories whereas non-sticks go in the trash!
18:18 carbon steel has a hot spot and a cold spot, so make sure the gas stove is right type for your carbon steel skillet. Also they are made for fire camp too.
My question as well. I confess I've already done just that (up to 320 grit then 3 seasoning cycles) but I haven't cooked enough with it yet to pass judgement. I got this for my car camping setup over a lodge cast iron because is was shallower and lighter and easier to to stow in my kitchen box.
I have been using Lodge carbon steel pans as my primary frying pan for a couple years now using a gas stove. I always wire brush the pre seasoning off because it feels like sand paper. I prefer a slightly smoother, 'orange peel' texture so I sand it down and start the seasoning from scratch. My theory is that the orange peel surface provides more surface area to hold the seasoning. It may or may not be true but I have no sticking issues with either my 10" or 12" pan. The shallow sides are my only major complaint. They leave a greasy mess on the stove. I also have a Mafter 12" pan and that thing warps at the drop of a hat. I prefer my Lodge to the Mafter.
The seasoning will adhere better if you leave some texture in the skillet. That's why I also don't mirror polish my cast iron. I just get rid of the high spots and 'sharp' parts which tear up my towels.
Your review lines up exactly with mine. I actually sold my first one but picked up a new one at a flea market for $10 which is worth having a pan for grill top and fire use only. Not for my glass top stove at all!
On the issue of handles in the oven: l seasoned my brand new 12.5" De Buyer Mineral B (epoxy coated handle) in a standard electric non-convection oven. Removed shipping beeswax with boiling water and soapy scrubby, then seasoning with vegetable oil, 2 hours plus cooldown overnight at 400°F. My oven temperature is accurate (verified with a handheld thermometer). It went through three such cycles with no problem whatsoever (I even left the little silicone decoration in place on the handle). If you do that, you are ok (speaking from experience). On the other hand, I have seen a RUclips video where someone melts the epoxy on a similar De Buyer Mineral B at a higher temperature, so they're not indestructible.
i performed a fried egg test this morning on my carbon steel pan because of watching so many of your videos :D I'm not usually a big fried egg eater ( i prefer scrambled), but I've owned this carbon steel Matfer Bourgeat pan for 2 years and realized I never gave it the ultimate test. It worked great! My seasoning is A-OK.
I started watching these because I wanted a carbon steel skillet for cooking eggs in the morning. I've drawn no conclusions yet but I like watching each and every one. I have old Grizwald and Wagoner skillets that seem to me lighter than these new carbon steel versions. Do you have any suggestions?
Have you ever thought of doing a review on the new Lodge 12in deep cast iron skillet? I got one, and would love to see what you think. The Lodge 12in deep (3.5 inch) side wall pan?... Thanks.... I love your videos...👍🏻👍🏻👍🏻
I just want to say that I love your videos. Your wit, comments, etc. etc. is why they’re so good. I love your cute kido too. Even got my wife to watch a few vids as well. Keep up the great work!!
I have an 40 year old Carbon Steel Pan/Tortilla Griddle set from Mexico that seems like great quality I have used them to cook hundreds of times and they passed the egg test! I have a few cast Iron lodge and they pass the egg test as well. I recently bought a ballarini 9.5 carbon steel fry pan when it went 60% off sale and it seem like great quality, I seasoned with buzzywaxx and canola but only passes the egg test about 50% of the time, sometimes I have to nudge it and then it will slide around the pan, I figure I will just keep cooking with it and eventually it will season better overtime. Thanks for the advice and the video!
Thanks Albert! Do you make your own tortillas or heat up ones from the store? I have a crepe pan on the way to review, but I want it more for the tortillas. I haven't tried a Ballerini pan yet.
@@UncleScottsKitchen I used to make my own tortillas occasionally with Maseca flour, but I have a local store that makes them fresh daily and they're amazing, so I just use those now. I used both the Lodge round griddle and my 11.5" carbon steel Comal, with the Comal you can control the heat more quickly, some people use two pans, one on low heat and one on high to finish the tortillas, that's what I used to do. Well thanks for the response and will love to see that Crepe pan review, take care!
Just went back and watched this a second time. Hate to admit, I don't enjoy most of your videos but this one is relevant. I got this pan before I saw your review. After one use on my gas range it developed that dome in the middle. I contacted lodge and they ignored me. So I stored the pan for months. One day I decided to fix it. I heated it up on a BBQ to almost red and pounded out that dome. And let it cool slowly. The dome never returned and it's now a good usable pan. I may sand it smooth, but I really don't need to.
@@bizzybits1918 I didn't record it. But i had a hot flame bbq going and got the pan glowing a little, set it on a stump and used an oak 2x4 and mallet to pound it flat. Took 3 times to get it flat.
I have the Lodge paella pan mostly for using on my grill and I love it. I'd like to support Lodge and get a small regular pan as well but I think that rough surface would drive me crazy with eggs.
I use lodge cast iron for my eggs, and I love it! The only trick is that when you get your Lodge, go to town on the preseasoning with sandpaper until the cooking surface is smooth metal, then you can start your seasoning process. The first few coats should be flax seed oil preferably, followed by avocado oil.
Love the lodge carbon steel pan since I can throw anything at it in a campfire or charcoal grills outside, as well as cooking inside without worrying about a coated-handle. I do admit I would love to get a French carbon steel pan for the kitchen! But I'll have to give up a pan in my collection to make room for it! Oh well. Keep up the good work.
Thanks uncle scott! I have one of these and I noticed mine does not have nearly the convex(concave? Perspective?) bottom as yours does. From what I've read the rough surface is on purpose. It helps them to preseason the pan. I'd rather it be smooth.. which is why I'm going to take some sandpaper to it :O. I'll reseason afterwards.
I bought that pan about two years ago. I love it. It's my goto skillet over everything else. My second best skillet is an old Griswold cast iron. I found that I don't need the handle cover. The long handle does not get that hot during cooking. I currently have a glass top electric range. It does warp my pan and causes it to rock really bad. But I will soon be replacing the stove with gas.
Another great review, thank you for taking the time to do a thorough job. My modern 10 1/2” lodge cast iron also has a rough finish, it is useless for eggs but great for chicken, steak and cornbread. I think the rough finish is just something modern lodges have. I use my de buyer omelette pan for eggs.
The rough surface only has a minor effect on the nonstick properties. A well seasoned rough Lodge is fine for eggs. They may not slide around but they will not stick either. The real difference is in the cleaning process. That rough surface tears apart the towels and sticky spots can be a little tricky to remove because you can't reach them with a scraper. That's why I polished all my cast iron skillets.
@@HrWisch A few minutes with 100 grit sandpaper by hand will solve the paper towel shredding and much of the sticking. It gets better but the sanding gives it a head start over doing nothing.
@@eminusipi That's what I do with my cast iron (40, 60, 80, 120, 150 grit). There is no Field / Stargazer / Butter Pat available in Europe. So I use Lodge and Ronneby Bruk products and sand them down. But carbon steel cookware is widely available from numerous manufacturers. And all all of them are more or less smooth. Why would I bother using Lodge then? You may have not have the same ammount of alternatives in the US, but European brands like Matfer (aka Turk GmbH) and DeBuyer are sold in the US. I would always go with those instead of Lodge. I don't see any advantage in the preseasoning.
@@HrWisch I can't agree with you more. I didn't do my research on Lodge carbon steel and was surprised by the texture, makes no sense to me. I enjoyed the experience of seasoning my smooth carbon steel pans, even a relatively inexpensive wok. I made a few mistakes on the way but eventually I got it right and I learned from the experience.
Hi Scott. Thanks for the video, I ran across it just today and I was considering Lodge carbon steel, until this. I can deal with everything about this pan except one item. "The bowed pan". For me this is completely unacceptable, pooling of oil around edge and smoking center is a non-starter and has now definitively pushed me in the direction of the Matfer 12-3/4. I am in an apartment so I use burner elements, a single gas burner and a gas grill. I am dissappointed with Lodge and the bow in their pan as I really wanted to add to my Lodge collection. Bummed but excited to be eventually getting the Matfer. Thanks for a very informative and aiding in a pivotal decision. Keep up the great videos.
Hey Uncle Scott, great video and how's that pan working out after a year? I just picked up a 10" Lodge carbon steel skillet and a red lodge handle cover like yours, which is quite tight fitting. I see yours fits perfect easy to slide on and off and fits as it should, any tips to get these lodge handle covers to fit properly like yours or did I fumble on my lodge handle cover?
I totally agree. It was my first carbon steel pan and I was always pretty disappointed with it. I do use it often but as you pointed out specifically for going from stove to oven or under the broiler. I don’t know why I haven’t upgraded it to a Matfer after 8 years. It’s heats very unevenly on my electric stove compared to all my other pans.
I bought one these a few months ago as my first carbon steel pan. I would say that this review is really spot on. My biggest gripe with the pan is the angle and shallowness of the sides. I fling food out of the pan while cooking pretty regularly. I have cooked eggs in the pan with some very minor sticking, but I have gotten a similar amount of sticking from coated non-stick pans before, so it didn't bother me. Having now watched a lot of Uncle Scott's pan reviews I would also say the Lodge carbon steel pan doesn't develop or hold a seasoning like Lodge's cast iron or the various French pans. I think there is something about the "rough' finish that prevents it from taking on a smooth seasoning like my cast iron or those French pans. I think I will upgrade in the near future and relegate this pan to camping trips or give it to a friend/family.
What I do with my cast iron or carbon steel is I don’t care that it’s “pre seasoned” I take it out to the garage get my angle grinder and put my wire wheel on it and go to town on the cooking surface and strip it down to bare metal and it gets smoothed out at the same time… then I use a fine scotch brite wheel/pad on my die grinder to basically polish it and take the wire wheel marks out…. Then I take it inside wash it good then season… comes out like glass every time
I LOVE your channel. I give the pan a higher rating ,for the price it's a great pan.Each pan has a learning curve. Once I got used to how the pan has to be used,it's a dream. This pan is like a first car to learn how to drive stick , once you master this one the expensive ones are like sports cars ( easy) to use.Both kinds have a place in My kitchen .
I have a three notch #8 lodge cast iron from sometime before the 60s that I love. I want to try the carbon steel they sell. Can you season carbon steel with avocado or grapeseed oil?
I love your channel Scott. Especially any of your videos that involve carbon steel or cast iron pans because I love cooking with them. Whenever my wife walks in the room and "catches" me watching one of your videos, she says "watching carbon steel porn again?" Lol. I have a Lodge 10" carbon steel that I use almost daily and have really grown to love it. It took a few cooks to get it to pass the fried egg test but wasn't too bad. I recently ordered a Matfer 12 5/8" pan and can't wait to add it to my line up. Thanks again for the videos!
Does sliding eggs taste better? I just knocked the high edges off the finish with chain mill and did a stove top re season. I Love the pan. It has been a great blue collar pan.
Thank you for this very detailed review. I'm considering buying carbon steel skillets to (mostly) replace my aging non-stick skillets, and this video was very helpful.
awesome review. I was thinking about buying that same pan. I'm glad didn't and went with DeBuyer Mineral B 11". I would have been really disappointed with Lodge. Don't get me wrong i have several cast iron pans and dutch ovens from lodge and they perform excellent. But i wanted to upgrade from SS to carbon steel and glad i went with DeBuyer.
My first Carbon steal pan is the 8 inch Lodge. Event though it was seasoned at the factory, it arrived with some of the seasoning flaking off. It looked like they hung the pan and sprayed it with oil and a drip formed when they heated it. I was able to peal a lot of it off so instead of returning the pan, I sanded off the cooking surface seasoning and seasoned it myself. After I seasoned it, I do use it as a dedicated egg pan and it works OK. I do wish I had spent the extra money for a de buyer or Matfier instead of the lodge. Over all I would not buy another lodge carbon steal or even a cast iron as there are much better options out there.
You can always add a few more. No matter what my wife says, you can never have too many great pans. The Matfers are pretty reasonably priced... can get a 10-inch for about $32 at the moment.
I own one of these pans. It is a good pan for a glass top stove. I have tried other more expensive carbon steel pans on my glass top stove and it was a disaster. Could not season it properly and it warped becoming a "spinner" pan. I too find it to be a bit too shallow and the risk of food spilling over the sides is high. It happens to me often. Generally, it is a good choice for a glass top stove. No warping. TY MH
Just discovered your channel. Wow - very thorough review. Thank you for putting in the time. It definitely helped with my decision on which pan to buy. Thank you! (now subscribed!)
The yellow tinge from the oil is from the tumeric in the plant-bacon, which actually is way better in your arteries haha. That stuff is just made from beans and grains mostly.
@@UncleScottsKitchen lol tumeric stained oil is delicious!!! You should try some Impossible burger (now in retail stores) if you want to sample some plant meat you may actually like! Love the channel sir.
Does the silicone handle fit nicely on other carbon steel pans? I have a Matfer bourgeat pan I would love a good silicone handle for and wondering if the lodge handle fits well.
If I had to pick ONE carbon steel pan, I'd go with the De Buyer Mineral B Pro model with the stainless steel handle. Plenty of other great ones out there that have their strengths and weaknesses, but if I could only choose one, that would be it.
Great videos! But, I gotta say, after all this discussion of induction troubles with carbon steel, I'd either choose not to have an induction stove, or not to have carbon steel pans. I have this Lodge pan you're discussing here, and I love it. I have used it on my glass/ceramic stove for a few years now, with no issues! I thought I had warped the pan with that little bump in the middle. Apparently not! So, you gave me good news, Scott!
Appreciate the review of the Lodge pan. It confirmed my concerns from the not so great pictures. On the induction... since the pan is much larger than the HOB it will never heat evenly. Even the induction ready aluminum or copper core pans don't do too well on a small HOB. For induction to work really well with a pan they must closely match in size. Small 4"-6" HOBs are in the $100 range, but 10"-12" HOBs are in the $1000s range. The price goes up exponentially with the improved performance. And the worst part of induction is that it is treated as technology and will not be repaired or made repairable by the manufacturers (maybe Wolf is doing better). That $8k induction stove can lose a HOB over a $2 diode with known failure rate (10x failure rate for cheap Chinese crap) or cheap digitizer not made for the heat. The manufacturers will replace not repair. When the warranty runs out you replace not repair. Saw a good video by an industrial engineer about induction and the big drawbacks. Check it out. She did a great job explaining.
You've seen it all with Benevolent Bacon and Cast Iron Soap. All that's missing is some brand name simple syrup. That little okra and chicken fan is adorable. The Lodge CS grill pan and paella pans are nice outdoor on the grill or campfire. I agree wuth your assessment. My 12" cs lodge is my beater. If I know it's a cook that will destroy seasoning, like a fritatta for example. Other than that, it collects dust.
I might try the Lodge, but I am not sure. I am going to buy a pan to make the Swiss dish "Rösti", a potato dish. The lower sides would work well for this. I am 50/50 on buying this, or a Matfer Carbon Steel Crepe Pan.
Hi just a quick question what do you think of the Asian carbon steel pan's? And thanks for your reviews 👍 just started watching and will keep doing so 👍
Another informative and very thorough review Uncle Scott. I have to agree with all of your observations. I have all the different sizes of this pan, the 8" being my favorite and the one I use the most. I recently bought the rectangular flat top, well not really flat since it also has that bowed surface, to fit the long center burner on my my new gas range and it fails miserably. When I make pan cakes I get that same effect where one half of it is raw and the other half over cooked. Same problem when making hash brown potatoes. It does an okay job on burgers and wieners though. I'll be using it more on camping trips from now on. I also cannot quite understand why Lodge gives these pans such a rough surface. Because of this I have never been able to really build up a nice non-stick surface like my De Buyer's. If I could do it again I would pass on these.
Thanks for this review, that upward warp in the pan center kills it for me. Oil tends to assist evening the temp where a small diameter heating hob puts significantly more heat in the center vs edges, and that bulge kills the effect. I can see where center burning will be a problem
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I am blown away at the amount of work you put into your channel. Another very comprehensive review video--keep it up Uncle Scott.
Thank you very much...makes it worthwhile to work on these when people like them!
I have a feeling he would do this even without an online audience lol
Been watching since the lockdowns started. Added a few carbon pans after watching you. I’m in Texas, we recently had the winter storm of the century, lost power and water. Used my lodge and de buyer carbon pans in the fireplace. Real life saver. Thanks for teaching me how to care for and use these pans.
i've been cooped up inside, looking at the internet for almost 3 months, and i swear when he said, "it looks like someone at the deli counter thin-sliced a turd" i laughed the hardest i have since this thing started. THANK YOU, Uncle Scott, i needed that.
:) We could all use a few more laughs these days!
I sanded down my Lodge 10" on the inside and now I like it. I'd just tell someone else to buy a Matfer. Great video!
I got a Lodge 12 inch carbon steel pan about 2 months ago. I have to say it would be nice if it had higher sides to it. But I can live with that. Mine came with a handle grip,and I love that too! It's just another way to cook... I will keep it.......
I have those Lodge silicone handle grips (black ones) on my two De Buyer Mineral B Skillets. They fit perfectly and feel and look awesome. They also make handling the skillets much easier.
Thank you for such a detailed review. I was so confused and couldn't decide what to do. Much appreciated Uncle Scott
I'm so glad you addressed the island. I called Lodge about mine and they assured me it would flatten out. Obviously didn't, and greatly reduces the usability of this pan.
Seems like my island went UP and not down... I guess that's better than turning the pan into a spinner!
Well thanks Scott you just confirmed some of the issues I'm having with my lodge skillet. I don't have those issues with my DeBuyer.
I bought a Lodge cast iron skillet off Amazon without doing just any research. I literally chose it because of cost. Great value for money and The best decision I EVER MADE (I did not get the silicone protector and had to buy seperately). I have a gas stove and it’s is excellent for heat conduct. As long as I season it after every use, I have no problems with this pan.
I also bought a Matfer carbon soon after but I constantly run into problems. I always default to my cast iron skillet. There is no competition.❤️👍🙏
I’ve fallen in love with my recent edition of a Smithey Farmhouse C/S skillet! Pricey but will last a lifetime and remember it is completely hand made from start to finish! 😎
I may get one of those if I win the lottery! Seriously, how do they cook? Can you tell a big difference vs. other cast iron?
It’s difficult to explain, but it’s like putting on an old flannel shirt or comfortable glove, it seasons easier, cooks nicely and looks awesome! Worth every dime imho 😎
These reviews are the most thorough of any I’ve seen, and I’ve watched a lot. Great work!
Thanks so much for this in-depth review. I normally go straight to the top of the line when purchasing anything that I use kitchen-wise, but I'm going to make an exception here. I do a lot of cooking outside over lump charcoal and wood but I have Multiple Sclerosis and am needing something lighter than my beloved cast iron. The silicone handle cover is a very good thing for anyone with MS and I believe this will be my first carbon steel pan purchase.
Thanks for the review. Been debating between the Lodge and a Matfer for a 10 inch carbon steel. Makes me think Matfer is the way to go. I really like my 8 inch Lodge carbon steel for small jobs. I sanded it lightly and re-seasoned before I started using it though. It's still rough, just not as rough as it was out of the box.
I think I'd go with the Matfer in that scenario. Looks like they are less than $40. No sanding required!
Thank you for this in-depth review. I actually have that same pan and thought it was defective because of that bowed bottom. I even press down on it to try to straighten it out. 😂 It does the same on my gas stove - forming the island. I’ve had it for a while now and the seasoning has begun to smooth out the pan a bit, so the rough texture gets smoother with use. Overall a decent pan. Thanks again for explaining the shape and the reasoning behind it. I feel better knowing that it isn’t defective. 🙂
You're welcome and thanks for the comments, Anthony! It's crazy how much carbon steel pans will change shape as they heat and cool. I still like my Lodge.
You have this RUclips thing figured out Scott. I love the detail you put into all of your reviews and I appreciate all of the hard work you do making these videos. You have taught me a lot and I dig your humor, keep up the good work!
Thank you very very much, Joe B. And as always, May the Fries Be With You.
Wish I saw this before buying mine. Just started using it and I thought it was just me not used to a large pan but I’m starting to wonder if it’s not the kind of pan for me
Another great video. Thank you for putting in all your time and effort.
I really wanted to like this pan. The Lodge 12" carbon steel pan has the same inner diameter as the Matfer 12 5/8" pan and the Lodge seems almost less than half heavier than the Matfer.
I recently bought a Made In 12" carbon steel and, after seasoning and using a while. I love it! I have quite a cast iron collection I adore too. Hard to say if carbon steel is better, but maybe!
I kind of view them as complementary... good to have both!
Wow. U answered every question i had while browsing pan options.
I have had this pan for a couple of years now. Like the cast iron, the texture gets much smoother with use and in my opinion does not end up making it "stickier"
I rub it very lightly with oil and store it in the bottom of the oven. Any time I bake it helps the season, and the thermal mass helps even out the oven temperature.
I agree ...for non steak cooking I use my carbon steel pans almost exclusively for the last 3½ years. They all now have a smooth black glass finish and eggs glide easily.
I have that 12" one and also the 9" one. They are fantastic at a great price. I went and strip them down and reseason. Eggs do not stick at all! Great Pans and will last forever!
Lodge makes good stuff... if you can get them at a good price, then they are great values indeed.
I have both lodge carbon and cast. The carbon pan I've made everything including brownies in this pan, burgers, chicken, eggs, grilled cheese sandwiches and many other things. Despite the pan being shallow I've never hand any issue overflowing.
When you cooked the eggs I think you needed to let the egg cook a bit more to release from the pan. I some times use stainless steel pans and had to learn let the eggs sit till they release on their own. Once flipped, it's doesn't seem to take long at all because you're just sealing the surface of the egg which is already hot.
I notices the roughness also. I went as far as to sand the cooking surface with my dad sander using 180 grit sandpaper, preseason and started using.
How'd it work out sanding it? I have heard of people doing that but I have not tried it.
I have sanded all my lodge pans to knock off that rough surface. It makes a world of difference. I season them in the oven 3 times, then cook cook cook. They cook excellent with the smooth surface. DO IT !!!
The Lodge carbon steel silicone handle covers also fit my Matfer handles. I have both Lodge and Matfer pans. I really prefer the Matfer with no rivets for easier cleaning and the smooth surface. I wish Lodge would offer smooth unseasoned carbon steel as an option. I enjoy your reviews.
Thanks, Knob! I can't figure out why the Lodges are rough... I wrote them but didn't really get a good answer.
"It looked like somebody at the deli counter thin-sliced a turd"
Okay that one got me good. You win LOLOL
I hope you remember it next time they ask you how thin you want your sandwich turkey!
@@UncleScottsKitchen I always request my pastrami sliced turd thin
Me too...
Thanks for this review...I have heard over time with seasoning it will be as slick as our Matfers or my Grandmother’s 1920 Red Mountain BSR.
It will probably continue to improve. I think I've cooked in mine over 30 times so far and it hasn't changed appreciably. So that's a matter or preference... should I have to cook in a pan 100 times for it to work the way I want it to? No right or wrong answer.
I used a random orbital sander (3 grits) before ever using my Lodge pan. Then seasoned and seasoned. Then used. My eggs slide like marbles in a bowl. While I'm saying that made my pan awesome, it's also easy to say that it's an indictment because it shouldn't be knurly and gritty textured from the beginning, and maybe it wasn't worth the wait and work...
Either way, for me, it's a go. It's about as good as my Matfer
I just got one today that was brand new for 15.00 I have wanted a carbon steel pan for a while and thought this would be a good one to learn on. I will try it out and ask for a better one for my birthday!
If you like it and it cooks well, then $15 is a screaming bargain!
Uncle Scott's Kitchen I was pleased with it. I live in the Ozarks and most people have no clue what thing like this is worth. I just seen a vintage set of copper pans go for 450. The set had about 20+ pieces
I have a 12 inch cast iron skillet that was my great granmother. Nothing will stick to it. It's almost 100 years old. Take care and they'll last forever.
Awesome! I love hearing about pans with family tradition behind them. I hope my kid takes my pans and gives them to his kids someday. Cast iron, carbon steel and even copper... those create memories whereas non-sticks go in the trash!
18:18 carbon steel has a hot spot and a cold spot, so make sure the gas stove is right type for your carbon steel skillet. Also they are made for fire camp too.
What are your thoughts about taking an electric sander and sanding the surface to make it smoother?
My question as well. I confess I've already done just that (up to 320 grit then 3 seasoning cycles) but I haven't cooked enough with it yet to pass judgement. I got this for my car camping setup over a lodge cast iron because is was shallower and lighter and easier to to stow in my kitchen box.
I have been using Lodge carbon steel pans as my primary frying pan for a couple years now using a gas stove. I always wire brush the pre seasoning off because it feels like sand paper. I prefer a slightly smoother, 'orange peel' texture so I sand it down and start the seasoning from scratch. My theory is that the orange peel surface provides more surface area to hold the seasoning. It may or may not be true but I have no sticking issues with either my 10" or 12" pan.
The shallow sides are my only major complaint. They leave a greasy mess on the stove. I also have a Mafter 12" pan and that thing warps at the drop of a hat. I prefer my Lodge to the Mafter.
The seasoning will adhere better if you leave some texture in the skillet. That's why I also don't mirror polish my cast iron. I just get rid of the high spots and 'sharp' parts which tear up my towels.
Excellent review. Thank you.
Your review lines up exactly with mine. I actually sold my first one but picked up a new one at a flea market for $10 which is worth having a pan for grill top and fire use only. Not for my glass top stove at all!
Thanks Daniel! $10 is a bargain. Definitely a pan more suited to the outdoors, but I bet that's the way Lodge intends them anyway.
On the issue of handles in the oven: l seasoned my brand new 12.5" De Buyer Mineral B (epoxy coated handle) in a standard electric non-convection oven. Removed shipping beeswax with boiling water and soapy scrubby, then seasoning with vegetable oil, 2 hours plus cooldown overnight at 400°F. My oven temperature is accurate (verified with a handheld thermometer). It went through three such cycles with no problem whatsoever (I even left the little silicone decoration in place on the handle).
If you do that, you are ok (speaking from experience). On the other hand, I have seen a RUclips video where someone melts the epoxy on a similar De Buyer Mineral B at a higher temperature, so they're not indestructible.
i performed a fried egg test this morning on my carbon steel pan because of watching so many of your videos :D
I'm not usually a big fried egg eater ( i prefer scrambled), but I've owned this carbon steel Matfer Bourgeat pan for 2 years and realized I never gave it the ultimate test. It worked great! My seasoning is A-OK.
Is there anything better than sliding that egg around?
@@UncleScottsKitchen Eating it, maybe?
I found after using my lodge carbon steel skillet a few times the rough surface became smoother.
I started watching these because I wanted a carbon steel skillet for cooking eggs in the morning. I've drawn no conclusions yet but I like watching each and every one. I have old Grizwald and Wagoner skillets that seem to me lighter than these new carbon steel versions. Do you have any suggestions?
Have you ever thought of doing a review on the new Lodge 12in deep cast iron skillet?
I got one, and would love to see what you think.
The Lodge 12in deep (3.5 inch) side wall pan?...
Thanks.... I love your videos...👍🏻👍🏻👍🏻
I just want to say that I love your videos. Your wit, comments, etc. etc. is why they’re so good. I love your cute kido too. Even got my wife to watch a few vids as well. Keep up the great work!!
I like mine more than you do it appears. Great, thorough review. Thanks Scott.
Great review.
Will you be reviewing the BK black steel also ?
It comes also preseasoned and has a smoother surface.
I have an 40 year old Carbon Steel Pan/Tortilla Griddle set from Mexico that seems like great quality I have used them to cook hundreds of times and they passed the egg test! I have a few cast Iron lodge and they pass the egg test as well. I recently bought a ballarini 9.5 carbon steel fry pan when it went 60% off sale and it seem like great quality, I seasoned with buzzywaxx and canola but only passes the egg test about 50% of the time, sometimes I have to nudge it and then it will slide around the pan, I figure I will just keep cooking with it and eventually it will season better overtime. Thanks for the advice and the video!
Thanks Albert! Do you make your own tortillas or heat up ones from the store? I have a crepe pan on the way to review, but I want it more for the tortillas. I haven't tried a Ballerini pan yet.
@@UncleScottsKitchen I used to make my own tortillas occasionally with Maseca flour, but I have a local store that makes them fresh daily and they're amazing, so I just use those now. I used both the Lodge round griddle and my 11.5" carbon steel Comal, with the Comal you can control the heat more quickly, some people use two pans, one on low heat and one on high to finish the tortillas, that's what I used to do. Well thanks for the response and will love to see that Crepe pan review, take care!
Just went back and watched this a second time. Hate to admit, I don't enjoy most of your videos but this one is relevant. I got this pan before I saw your review. After one use on my gas range it developed that dome in the middle. I contacted lodge and they ignored me. So I stored the pan for months. One day I decided to fix it. I heated it up on a BBQ to almost red and pounded out that dome. And let it cool slowly. The dome never returned and it's now a good usable pan. I may sand it smooth, but I really don't need to.
I would like to see that video. I have a pan that needs a good pounding. Fairly thin, cheap steel pan but my favorite.
@@bizzybits1918 I didn't record it. But i had a hot flame bbq going and got the pan glowing a little, set it on a stump and used an oak 2x4 and mallet to pound it flat. Took 3 times to get it flat.
The BK Cookware (Holland) Black Carbon Steel pan is the one for me. It is lighter weight and oven safe to over 600f. Thankx for the review.
I have the Lodge paella pan mostly for using on my grill and I love it. I'd like to support Lodge and get a small regular pan as well but I think that rough surface would drive me crazy with eggs.
I use lodge cast iron for my eggs, and I love it! The only trick is that when you get your Lodge, go to town on the preseasoning with sandpaper until the cooking surface is smooth metal, then you can start your seasoning process. The first few coats should be flax seed oil preferably, followed by avocado oil.
Thorough review. Love this man. you won me over in one review.Subsribed.
Thanks Ocean! Welcome aboard!
Love the lodge carbon steel pan since I can throw anything at it in a campfire or charcoal grills outside, as well as cooking inside without worrying about a coated-handle. I do admit I would love to get a French carbon steel pan for the kitchen! But I'll have to give up a pan in my collection to make room for it! Oh well. Keep up the good work.
There's always room for another great frying pan! can always stack them.
Thanks uncle scott! I have one of these and I noticed mine does not have nearly the convex(concave? Perspective?) bottom as yours does.
From what I've read the rough surface is on purpose. It helps them to preseason the pan. I'd rather it be smooth.. which is why I'm going to take some sandpaper to it :O. I'll reseason afterwards.
Thank you. Great review.
You know it's a proper Uncle Scott video when you hear the canned applause. 😄
I just want people to hear what it's like in my head whenever I say something! :)
A little cheesy perhaps but wouldn't be the same without it, hey I even do the thumbs up and the head nod along with him. 🤣🤣
and don't forget the head nod ! 🤣 maybe Scott should get a bobble head doll made !!!
Always love your videos! Thanks!
Thanks, Geoff!
Would sand the cooking surface help with the egg test? Thx
I bought that pan about two years ago. I love it. It's my goto skillet over everything else. My second best skillet is an old Griswold cast iron. I found that I don't need the handle cover. The long handle does not get that hot during cooking. I currently have a glass top electric range. It does warp my pan and causes it to rock really bad. But I will soon be replacing the stove with gas.
Hi Johnny. I'll bet you will love that gas stove! Of course, my mom has cooked on electric for 50 years and her food is awesome.
Another great review, thank you for taking the time to do a thorough job.
My modern 10 1/2” lodge cast iron also has a rough finish, it is useless for eggs but great for chicken, steak and cornbread. I think the rough finish is just something modern lodges have. I use my de buyer omelette pan for eggs.
The rough surface only has a minor effect on the nonstick properties. A well seasoned rough Lodge is fine for eggs. They may not slide around but they will not stick either. The real difference is in the cleaning process. That rough surface tears apart the towels and sticky spots can be a little tricky to remove because you can't reach them with a scraper. That's why I polished all my cast iron skillets.
@@HrWisch A few minutes with 100 grit sandpaper by hand will solve the paper towel shredding and much of the sticking. It gets better but the sanding gives it a head start over doing nothing.
@@eminusipi That's what I do with my cast iron (40, 60, 80, 120, 150 grit). There is no Field / Stargazer / Butter Pat available in Europe. So I use Lodge and Ronneby Bruk products and sand them down. But carbon steel cookware is widely available from numerous manufacturers. And all all of them are more or less smooth. Why would I bother using Lodge then?
You may have not have the same ammount of alternatives in the US, but European brands like Matfer (aka Turk GmbH) and DeBuyer are sold in the US. I would always go with those instead of Lodge. I don't see any advantage in the preseasoning.
@@HrWisch I can't agree with you more. I didn't do my research on Lodge carbon steel and was surprised by the texture, makes no sense to me. I enjoyed the experience of seasoning my smooth carbon steel pans, even a relatively inexpensive wok. I made a few mistakes on the way but eventually I got it right and I learned from the experience.
Thank you for the information....I am buying my first starter carbon steel Lodge 12” Carbon Steel.
great review it hit on everything i needed to know
Thanks, oza!
Hi Scott. Thanks for the video, I ran across it just today and I was considering Lodge carbon steel, until this. I can deal with everything about this pan except one item. "The bowed pan". For me this is completely unacceptable, pooling of oil around edge and smoking center is a non-starter and has now definitively pushed me in the direction of the Matfer 12-3/4. I am in an apartment so I use burner elements, a single gas burner and a gas grill. I am dissappointed with Lodge and the bow in their pan as I really wanted to add to my Lodge collection. Bummed but excited to be eventually getting the Matfer. Thanks for a very informative and aiding in a pivotal decision. Keep up the great videos.
Hey Uncle Scott, great video and how's that pan working out after a year? I just picked up a 10" Lodge carbon steel skillet and a red lodge handle cover like yours, which is quite tight fitting. I see yours fits perfect easy to slide on and off and fits as it should, any tips to get these lodge handle covers to fit properly like yours or did I fumble on my lodge handle cover?
Uncle Scott! You are the best
So the grippy thing, did you check to see if it fits other pans? Is the lodge handle the same as the others? Be nice if you could
Beautiful child.
Wow, the temperature differential! The French DO know what they are doing.
I totally agree. It was my first carbon steel pan and I was always pretty disappointed with it. I do use it often but as you pointed out specifically for going from stove to oven or under the broiler. I don’t know why I haven’t upgraded it to a Matfer after 8 years. It’s heats very unevenly on my electric stove compared to all my other pans.
I bought one these a few months ago as my first carbon steel pan. I would say that this review is really spot on. My biggest gripe with the pan is the angle and shallowness of the sides. I fling food out of the pan while cooking pretty regularly. I have cooked eggs in the pan with some very minor sticking, but I have gotten a similar amount of sticking from coated non-stick pans before, so it didn't bother me. Having now watched a lot of Uncle Scott's pan reviews I would also say the Lodge carbon steel pan doesn't develop or hold a seasoning like Lodge's cast iron or the various French pans. I think there is something about the "rough' finish that prevents it from taking on a smooth seasoning like my cast iron or those French pans. I think I will upgrade in the near future and relegate this pan to camping trips or give it to a friend/family.
What I do with my cast iron or carbon steel is I don’t care that it’s “pre seasoned” I take it out to the garage get my angle grinder and put my wire wheel on it and go to town on the cooking surface and strip it down to bare metal and it gets smoothed out at the same time… then I use a fine scotch brite wheel/pad on my die grinder to basically polish it and take the wire wheel marks out…. Then I take it inside wash it good then season… comes out like glass every time
Thanks for your video I love this pan best carbon steel I’ve ever had.
lmao the side glances and laugh track got me good, first time I've seen of your channel and I gotta give you cheers for the excellent content.
I LOVE your channel.
I give the pan a higher rating ,for the price it's a great pan.Each pan has a learning curve. Once I got used to how the pan has to be used,it's a dream. This pan is like a first car to learn how to drive stick , once you master this one the expensive ones are like sports cars ( easy) to use.Both kinds have a place in My kitchen .
I have a three notch #8 lodge cast iron from sometime before the 60s that I love. I want to try the carbon steel they sell. Can you season carbon steel with avocado or grapeseed oil?
I love your channel Scott. Especially any of your videos that involve carbon steel or cast iron pans because I love cooking with them. Whenever my wife walks in the room and "catches" me watching one of your videos, she says "watching carbon steel porn again?" Lol. I have a Lodge 10" carbon steel that I use almost daily and have really grown to love it. It took a few cooks to get it to pass the fried egg test but wasn't too bad. I recently ordered a Matfer 12 5/8" pan and can't wait to add it to my line up. Thanks again for the videos!
Thanks, Scott! I've been caught a time or two myself! ;) That Matfer should be a great pan... post back and say how it goes if you have time!
Does sliding eggs taste better?
I just knocked the high edges off the finish with chain mill and did a stove top re season.
I Love the pan. It has been a great blue collar pan.
First time viewer, immediately taken in by your in depth review. Well done sir, keep up the awesome work!
Thank you, Nick!
Thank you for this very detailed review. I'm considering buying carbon steel skillets to (mostly) replace my aging non-stick skillets, and this video was very helpful.
awesome review. I was thinking about buying that same pan. I'm glad didn't and went with DeBuyer Mineral B 11". I would have been really disappointed with Lodge. Don't get me wrong i have several cast iron pans and dutch ovens from lodge and they perform excellent. But i wanted to upgrade from SS to carbon steel and glad i went with DeBuyer.
Those De Buyers are awesome... fantastic pans. Many great meals await!
thanks for the review, i just got a matfer for my birthday. looking forward to using it after seeing your review on it.
Thanks cass! Those Matfers are great pans... many delicious meals await.
not sure what they coated it with but its a spay on or dipped coating, the edge of my pan has some separation on it.
Does the Lodge handle cover fit the Matfer pans?
My first Carbon steal pan is the 8 inch Lodge. Event though it was seasoned at the factory, it arrived with some of the seasoning flaking off. It looked like they hung the pan and sprayed it with oil and a drip formed when they heated it. I was able to peal a lot of it off so instead of returning the pan, I sanded off the cooking surface seasoning and seasoned it myself. After I seasoned it, I do use it as a dedicated egg pan and it works OK. I do wish I had spent the extra money for a de buyer or Matfier instead of the lodge. Over all I would not buy another lodge carbon steal or even a cast iron as there are much better options out there.
You can always add a few more. No matter what my wife says, you can never have too many great pans. The Matfers are pretty reasonably priced... can get a 10-inch for about $32 at the moment.
I own one of these pans. It is a good pan for a glass top stove. I have tried other more expensive carbon steel pans on my glass top stove and it was a disaster. Could not season it properly and it warped becoming a "spinner" pan. I too find it to be a bit too shallow and the risk of food spilling over the sides is high. It happens to me often. Generally, it is a good choice for a glass top stove. No warping. TY MH
Just discovered your channel. Wow - very thorough review. Thank you for putting in the time. It definitely helped with my decision on which pan to buy. Thank you! (now subscribed!)
That lodge silicone grip fits excellent on my matfer bergeat fry pans
The yellow tinge from the oil is from the tumeric in the plant-bacon, which actually is way better in your arteries haha. That stuff is just made from beans and grains mostly.
Nothing more appetizing than runny tumeric!
@@UncleScottsKitchen lol tumeric stained oil is delicious!!! You should try some Impossible burger (now in retail stores) if you want to sample some plant meat you may actually like! Love the channel sir.
Which do you recommend more? Lodge or De Buyer mineral b?
If I had to choose one carbon steel skillet, I'd go with a De Buyer Mineral B Pro.
That smooth lodge cast iron looks much smoother than mine. Are they old?
Also the lodge handle also fits the Matfer. Black steel.
I thot so too I wonder if it’s just the camera
Does the silicone handle fit nicely on other carbon steel pans? I have a Matfer bourgeat pan I would love a good silicone handle for and wondering if the lodge handle fits well.
The one I purchased had the black coating but it wore away within just a couple weeks, mine didn't come with a silicone handle.
Wish you would have told which one you would choose as a 1st carbon steel pan.
If I had to pick ONE carbon steel pan, I'd go with the De Buyer Mineral B Pro model with the stainless steel handle. Plenty of other great ones out there that have their strengths and weaknesses, but if I could only choose one, that would be it.
Great videos!
But, I gotta say, after all this discussion of induction troubles with carbon steel, I'd either choose not to have an induction stove, or not to have carbon steel pans.
I have this Lodge pan you're discussing here, and I love it. I have used it on my glass/ceramic stove for a few years now, with no issues! I thought I had warped the pan with that little bump in the middle. Apparently not! So, you gave me good news, Scott!
What do you think about a de Buyer Acier Carbone Steel
I have not tried one of those yet but rest assured one is on the proverbial List of Videos To Do.
Appreciate the review of the Lodge pan. It confirmed my concerns from the not so great pictures. On the induction... since the pan is much larger than the HOB it will never heat evenly. Even the induction ready aluminum or copper core pans don't do too well on a small HOB. For induction to work really well with a pan they must closely match in size. Small 4"-6" HOBs are in the $100 range, but 10"-12" HOBs are in the $1000s range. The price goes up exponentially with the improved performance. And the worst part of induction is that it is treated as technology and will not be repaired or made repairable by the manufacturers (maybe Wolf is doing better). That $8k induction stove can lose a HOB over a $2 diode with known failure rate (10x failure rate for cheap Chinese crap) or cheap digitizer not made for the heat. The manufacturers will replace not repair. When the warranty runs out you replace not repair.
Saw a good video by an industrial engineer about induction and the big drawbacks. Check it out. She did a great job explaining.
You've seen it all with Benevolent Bacon and Cast Iron Soap. All that's missing is some brand name simple syrup. That little okra and chicken fan is adorable.
The Lodge CS grill pan and paella pans are nice outdoor on the grill or campfire.
I agree wuth your assessment.
My 12" cs lodge is my beater. If I know it's a cook that will destroy seasoning, like a fritatta for example. Other than that, it collects dust.
I might try the Lodge, but I am not sure. I am going to buy a pan to make the Swiss dish "Rösti", a potato dish. The lower sides would work well for this. I am 50/50 on buying this, or a Matfer Carbon Steel Crepe Pan.
What's a Rosti dish? Got a recipe or link?
Hi just a quick question what do you think of the Asian carbon steel pan's? And thanks for your reviews 👍 just started watching and will keep doing so 👍
I've been on the fence about this pan for about a year now. I'm still on that fence! Thanks.
Get a De Buyer 12.5" carbon steel pan, it's the purchase you'll be mad you didn't get 10 years ago.
Another informative and very thorough review Uncle Scott. I have to agree with all of your observations. I have all the different sizes of this pan, the 8" being my favorite and the one I use the most. I recently bought the rectangular flat top, well not really flat since it also has that bowed surface, to fit the long center burner on my my new gas range and it fails miserably. When I make pan cakes I get that same effect where one half of it is raw and the other half over cooked. Same problem when making hash brown potatoes. It does an okay job on burgers and wieners though. I'll be using it more on camping trips from now on. I also cannot quite understand why Lodge gives these pans such a rough surface. Because of this I have never been able to really build up a nice non-stick surface like my De Buyer's. If I could do it again I would pass on these.
I have Made-In carbon steel (which is made in France). I love it.
Thanks for this review, that upward warp in the pan center kills it for me. Oil tends to assist evening the temp where a small diameter heating hob puts significantly more heat in the center vs edges, and that bulge kills the effect. I can see where center burning will be a problem