If you love your carbon steel pans AND you use them on a grill, let's see some pics .... I'll start with the stuffing at Thanksgiving. I followed the De Buyer recipe for skillet stuffing ... but at the put it in the oven step, I put it on my very hot Hasty Bake :-)
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Good timing, I was thinking yesterday while doing some deep diving into carbon steel pans and best way to treat them.
I was reminded last night when I baked our salmon in my Lodge Carbon steel paella pan….
I did a rocker test on the stove top last night, absolutely zero wobble, this pan has a been broiled for 15 - 20 minutes in an oven (often), it has sat right on top of wood & or charicoal fire, never brought the temp up right. One time I did have to strip it down and reseason it… but 5 solid years of my abuse, this pan is a fantastic pan.
Last edited by Richard Chrz; December 9, 2025, 06:39 PM.Comment
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Just cuz it's you Eric I'll play, as long as you allow a wok to be the cs vessel.
Both of these were done on either of my Bronco drums set up for charcoal grilling rather than smoking (eat your hearts out PBC owners). The first is on the 18" Bronco with a griddle style grate that has a hole in the middle that the wok nests in nicely. Under is a vortex charcoal setup to intensify the heat for stir fry. This is a beef with broccoli dish.
Next is the larger Bronco Pro which will take 22" accessories. I adapted a Santa Maria style accessory that has a removable grate so I used the GBS Weber grate with the hole in the middle to nest the wok. Again the Vortex was used to intensify heat. This has the added advantage of modulating the heat by raising or lowering the grate. Doing a noodle stir fry this time.
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I want to thank all. I have the carbon steel full insert for the Spirit and love it. So seeing the MCS enabled thread and not having a carbon steel pan, that changes on Friday. This was $130 with coupon. Brought to $103. I'm looking forward to it and need to figure out how to position with her. I think I have it covered. I do this every year. We celebrate Chanukah. We don't exchange. We're in our own.
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The saga continues. I decided against the original in the OP. Honestly, being the 1st C.S., I didn't want to go $$$. So being all my C.I. is Lodge I went with that until it arrived. The surface was rough and it had scratches. Going back. Staying cheap on the 1st round I went with Merten & Storck 12". At $50 a good beginner pan according to reviews and yes AI. It'll be here Wendsday. Fingers crossed.Comment
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So, I have a 14 inch carbon steel wok, and I have a Lodge carbon steel 13x12 grill basket that I always forget I have,
Question is... is cold rolled steel like my Camp Chef griddle has the same as or different from carbon steel? If same, then the griddle at something like 22 by 46 inches, is bigger than any skillet I would ever use....Comment
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Woohoo! Thanks Eric ecowper! Now I know I am rocking with a 900 square inch carbon steel flat top grill! Now I just gotta figure out how to give it some loving over the cold dark months... I do work from home, so maybe lunchtime smash burgers are the ticket. -
Richard Chrz I've thought several times before about a 22" plancha insert that I could use on my kettle or the SNS Kamado (also 22" grate). Then I realize that the gas powered griddle is sitting right next to them, and that it has more precise temperature control.
How has temp management and control been with a charcoal powered plancha? Seems like it might be an art or science to work things out. -
jfmorris no doubt, I wish I had space for a LP griddle / flat top, I have no more space to use, at least right now. For you especially it makes much more sense, you do big family meals on your flat top.
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I received the pan. I seasoned 4 times in the oven at 450 per general guidelines using grapeseed oil. Today, 1st cook. Bacon and eggs, sunnyside. Cooked the bacon drained excess fat then eggs in the bacon fat. I was impressed. Eggs slid off. I've done this process in C.I. and the eggs weren't that slippery. Texture was great too. I know not one of those high-end pans but with my limited exposure to CS, I'm happy with the results. Tonight I'll be cooking some potatoes and cajun sausage in it.
EDIT: A couple of other notes. The handle stayed cool to the touch and cleaning was a breeze. Hot water and a sponge. Dry and done.
Last edited by RichieB; December 22, 2025, 04:15 PM.Comment
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So has anyone taken a rotary sander to a cheaper pan, then reseasoned it?Comment
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