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Lodge Carbon Steel skillet

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I'd probably go with Matfer, just because they've been doing this a long time and I've never heard of anyone having problems. In general I'd prefer to shop for these pans in person at a restaurant store. Carbon steel pans come in a range of weights/thicknesses, and can be hard to know what's what based on descriptions. Generally, if you have a more powerful your range, you can benefit from a thinner pan (more responsive). If you have a weaker consumer range, you need more thermal mass. 


Preseasoning will save a few minutes of your time on a product that will last a hundred years. I wouldn't consider it a serious benefit. I've never heard of a restaurant seasoning these things; they just throw them on the fire and start cooking. 

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