#5 in Potholders
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Reddit mentions of Lodge Silicone Hot Handle Holders for Carbon Steel Pans, Black
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Lodge Silicone Hot Handle Holders for Carbon Steel Pans, Black. Here are the top ones.
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Protects hands from heat up to 500° FDesigned to fit snugly on Lodge seasoned steel handlesOffers a secure, comfortable gripDishwasher safeMeasures 5.625 inches x 2 inches
Specs:
| Color | Black |
| Height | 7 Inches |
| Length | 1.31 Inches |
| Number of items | 1 |
| Size | 7" |
| Weight | 0.29 Pounds |
| Width | 1.5 Inches |
I've had one on my amazon wish list forever. Apparently no one thought I needed another pan for Christmas.
I think most are made with restaurant use in mind, so not super ergonomic like home cookware. You can get a silicon holder that looks pretty comfortable and is made just for this pan.
I'm on mobile so excuse the long link. Here it is.
Lodge ASCRHH11 Silicone Hot Handle Holder, Black
https://www.amazon.com/dp/B00C61O4ZI/ref=cm_sw_r_cp_awd_u5EIwbS2F06W9
I'm still not sure why carbon steel frying pans haven't caught on yet.
Basically carbon steel frying pans are a kind of happy medium between cast iron and your standard non-stick pan. Like non-sticks, they heat up pretty quickly, but like cast iron they are very durable, can tolerate very high heats (unlike a non-stick!) and once properly seasoned are pretty non-stick. I love it for making eggs in the morning because unlike a cast iron, I don't have to wait 5-10 minutes for it to get properly hot.
If you recognize the metal from their use in woks, which are pretty bad at holding heat, skillet style carbon-steel pans like the kind I'm talking about tend to be a little thicker and hold heat better.
There are downsides: fast heating means fast cooling, too, so unlike cast iron, they can't hold heat as well and you're not going to get the kind of sear and heat you can get with a cast iron or a stainless steel pan. On the other hand, they're not terrible at holding heat, and if you get a bigger pan (which you might want anyway) and leave yourself some breathing room, this isn't a problem most of the time.
They're also more expensive than cast iron and most non-sticks, but not by much. They also last forever (unlike non-sticks) so it ends up paying for itself over time.
If you're trying to minimize kitchen items, the carbon steel frying pan is a great all-around, utility player.
A good option is the Lodge Pre-Seasoned Carbon Steel Skillet, which like their cast iron comes pre-seasoned (but it's a good idea to do a round or three of seasoning anyway). If you get this, I highly recommend you pick up a silicone handle. It's almost a necessary accessory as it turns the pan from painful to hold due to heat and form to a friendly handshake from your frying pan.
That is the one I have and it's easily my most used pan. That said, I do eat way more eggs than seared meats. On the other hand, if I had to I'd still feel comfortable cooking a good, well-seared steak in this pan if for some reason I couldn't reach for my cast iron (I couldn't say the same about a non-stick).
If you want a little bit better heat retention, the deBuyer is in the same price range, but it's a little heavier, which'll help it retain heat. It doesn't come pre-seasoned, so you'll have to put a little bit more work into it. I don't own this, but it's generally a good, popular brand.