OXO Outdoor Pre-Seasoned Carbon Steel 12 Frying Pan Skillet Detachable Handle for Easy Storage Indoor Use Nonstick with

Excellent pan. Carbon steel is now my new favorite because of its heating performance. It heats and cools quickly, it cooks evenly. It can be rinced easily and burnt food can be taken off with a steel sponge easily. Non-stick but without a nasty coating. It's the best of all worlds. For camping, the detachable handle makes it easier to pack, plus it's lighter weight than a big steel or cast iron pan. Read more

Fantastic frying pan. Heats very quickly and cooks steaks, eggs, bacon etc. perfectly. I am so impressed with this skillet. I purchased this as a gift for my son, who cooks a lot with cast iron fry pan for steaks but I purchased this as it was lighter to move around and I thought it would be a fun option for him to take to college. I like this so much I am thinking I will purchase another one for us to keep at home! Great product and super easy clean up too! Read more

Never have I seen so much fuss about a pan handle that, in my opinion, is well-designed—especially when you consider the intended use. First, it’s important to recognize that this pan was created with camping versatility in mind. The thinness of the carbon steel and the removable handle make perfect sense when you're working over a campfire or bed of coals. I’ve used carbon steel woks for decades, so I’m used to the lightweight, thin construction. It’s a different beast compared to the heft of cast iron from Le Creuset, Staub, or Lodge—or the more insulated feel of multi-ply kitchen cookware. Thin carbon steel conducts heat incredibly well in open-fire settings, and it’s much lighter and lower maintenance, which is ideal for outdoor cooking. That said, if you're buying this for home use and you’re unfamiliar with how carbon steel performs, you might be caught off guard. These aren’t your average pans. Personally, I love them. I own every size OXO offers, including the perforated version for BBQ use. On all four of my pans, the handle attaches securely and works exactly as it should. Read more

I love these pans. They are durable and lightweight. After each use I clean with water, dry, and season with oil. They are not 100% nonstick,, but they do a great job of cooking when you treat them right you're not as sticky. My only complaint and downfall is both of the handles have broken. The springs popped off, and I am unable to get them back on. So Im using wonderful pans without handles.. which I NEED because I have MS and my hands are compromised Read more

Love this skillet so much, I bought another size. Easy to season. Can sear a steak, cook bacon, wipe out and cook eggs without them sticking. Cooks like cast iron without the weight. Read more

I started using Lodge carbon steel skillets a while ago. However, because of the detachable handles on the Oxo Outdoor skillets, I picked these up in the 8-inch and 10-inch versions hoping to save some storage space. I can say that I am delighted with my purchase so far. When handled, these skillets feel thinner and lighter than the Lodge Carbon Steel and have a much smoother cooking surface than the more pebbled surface in my Lodge Carbon Steel skillets. After washing the protective coating off the Oxo skillets, they were pretty much non-stick from day one. The 10" skillet is pretty flat but has just the slightest bit of a crown in the center. This crown is not a problem for me, but something to be aware of if you are the type of person that obsesses about having a perfectly flat skillet. Also, the handle could have been more ergonomic. Still, I don't notice the handle because I use a hot pad to handle the skillet anyway. These are probably too heavy for backpacking, but I recommend these skillets if you are a car camper, overlander, take canoe trips or just want to save storage space at home. Read more

Carbon Steel Pans are amazing! It's like the old heirloom cast iron pan without the exessive weight and potential for rust. Pre-seasoned saves you from putting it in the oven at 400 degrees with a cooking oil coating the bottom of the pan and letting the oven cool down. You do, however need to scrub the protective coating for the protective seasoning off before using, or your food will taste like burn beeswax the first time (the coating that protects the seasoned coating is beeswax). I used dish detergent for this, but you are never supposed to use soap on these, and DEFINITELY NEVER EVER SOAK THESE PANS or you will need to strip it and season all over again. Get a rubber stripper for it - it's a weird black block of rubber, strange purchase, but it works like magic! CARBON STEEL PANS RULE! Doesn't matter for the pan itself which brand you choose. OXO is one of my favorite brands, and I love the detachable handle much more than the padded handle. Detachable handle doesn't get hot at all above the point where it detaches from the pan. Pre-seasoned is nice, but pick the brand and design you like the best. Read more

Carbon steel pans are such good things, much more forgiving, lighter weight, easier to clean than cast iron. Holds tge heat well too. The handle is ever so slightly wobbly because of the conversion mechanism but so far it works well. We like the small size too since we no longer cook for a family. It’s non-stick so got to get rid of the Teflon pans, & got rid of the stainless steel pan too even though it had 40 years of seasoning but the bottom was never flat (kind of rocked on the burner) as so many fry pans are these days. Hope we never have to replace it. Read more