Lodge Cast Iron Skillet 12 Inch vs Made In Blue Carbon Steel Frying Pan 12 Inch
Lodge Cast Iron Skillet 12-inch wins — Lodge Cast Iron wins on value and heat retention for cooks who cook heavy proteins on high heat and don't mind lifting 7
Scores: Lodge Cast Iron Skillet 12 Inch 9/10 · Made In Blue Carbon Steel Frying Pan 12 Inch 9/10
Lodge Cast Iron wins on value and heat retention for cooks who cook heavy proteins on high heat and don't mind lifting 7.5 lbs. Made In Carbon Steel wins for technique-forward cooks who need to flip, sauté, and maneuver a pan one-handed — the weight reduction changes what's physically possible. Both develop seasoning over time; carbon steel gets there faster but costs 4x more.
Lodge Cast Iron Skillet 12 Inch lists at $40 while Made In Blue Carbon Steel Frying Pan 12 Inch lists at $169 — Lodge Cast Iron Skillet 12 Inch undercuts Made In Blue Carbon Steel Frying Pan 12 Inch by $129 (323%).
Spec-by-spec comparison
| Lodge Cast Iron Skillet 12 Inch | Made In Blue Carbon Steel Frying Pan 12 Inch |
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| material | Cast iron, pre-seasoned with vegetable oil | Blue carbon steel, 3mm thick, France-sourced |
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| weight | 7.5 lbs (3.4kg) | 3.9 lbs (1.77kg) |
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| thickness | 4mm base | 3mm base |
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| compatible | All stovetops, oven safe to 500°F, campfire safe | All stovetops including induction, oven safe to 1200°F |
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| seasoning | Pre-seasoned, improves with use | Requires seasoning before first use |
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| handle | Single cast handle, no helper handle on 12-inch | Long stainless handle, ergonomic pour spout |
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Lodge Cast Iron Skillet 12 Inch
What works
- 7.5 lbs thermal mass retains heat through cold protein introduction — a whole chicken thigh hitting the pan doesn't drop surface temp enough to inhibit the Maillard reaction
- Nearly indestructible: will outlast the buyer with basic seasoning maintenance, zero exceptions
- At $40 it's among the lowest cost-per-decade kitchen tools you can buy — carbon steel costs 4x more
What doesn't
- 7.5 lbs is difficult to maneuver one-handed for sautéing or flipping — requires two hands for most cooks
- Slow to preheat — 6-8 minutes on medium to even out hot spots vs carbon steel's 3-4 minutes
- Acidic foods (tomatoes, wine reduction) strip seasoning layers and leave metallic flavor in short-cook applications
Made In Blue Carbon Steel Frying Pan 12 Inch
What works
- 3.9 lbs vs Lodge's 7.5 lbs — half the weight makes one-handed sautéing, tossing pasta, and flipping fish physically practical
- Heats in 3-4 minutes vs cast iron's 6-8 minutes — faster response to temperature changes mid-cook for sauces
- 1200°F oven-safe rating handles broiler finishes, pizza stone transfers, and metal-handle-safe oven techniques
What doesn't
- Requires significant seasoning buildup over 4-6 cooks before non-stick properties emerge — first use can feel like a failure
- At $169, it's 4x the price of Lodge for a pan that performs comparably in most applications
- Thinner 3mm base means slightly lower heat retention than cast iron's 4mm — less forgiving on sear recovery
Bottom line
Our pick: Made In Blue Carbon Steel Frying Pan 12 Inch.
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