The Lodge skillets and pans are the easiest to season because of their texture. Hardest one was the Smithey. Field was pretty easy but took longer than the Lodge. Favorite cast iron is my grandmother's Griswold though. Nothing compares to that one.
Victoria (regular cast iron skillets) are ergonomically superior and cheaper. ...and they perform comparable to Lodge. Chao. Retired Vietnam era veteran, ex Detroiter, expatriate currently living in México and Colombia,
The small handle has been really annoying making it so i almost always have to use two hands to move it but other than that I have really enjoyed owning this pan for several years now
Even IF the handle -perhaps, despite of - was double the length, you wouldn't still be able to lift them up single-handled. Flipping your food on a cast iron skillet? Forget it. .
I have lodge cast iron but my stargazer and backcountry iron pans are much better quality. Form a better seasoning etc. now the lodge is good if you’re not great at keeping up with the seasoning and washing methods because of the coating. Traditionally. Cast iron skillets weren’t rough textured. The ones named cost more but are much better pans. I use mine daily.
I like cast iron of all types, as long as its not overpriced. I have a 12" lodge skillet I use 90% of the time and it will skate eggs because I know how to cook with it. I have a 5-6" lodge I use rarely, essentially to only cook one egg at a time. Again, no stick. My 13.25" lodge is for large tasks, bacon and eggs at the same time etc. I bought it because I wanted kt and it was only like $30 at TJMax. I'll comtinue to use my 12" for most things because the 13" is heavy and borderline too big for my largest burner. Lastly I have a 10" martha stuart cast iron that is enameled outside of the cooking surface. I admit I should use it more, but I need to season it so it just sits on a shelf. My bad
@@liljay5653 For cooking, three things: first make sure the pan gets hot. If you flick water onto the pan it should dance a little, not stick and sizzle. Cook temp is important. I've made omelettes without much stick at all once I learned proper temp and oil/grease amounts. Second put a little oil/butter to coat the bottom in a thin-moderate coat. Third, let the egg sit and set the bottom well before touching it. Then you should be able to lightly get a spatula under and have it slide around with minimal stick. I follow the usual cast iron maintenance tips. And as cliche as it sounds, it gets better with use. This is because you learn how to use it and what works. But also the pan wears in. I swear my pan has gotten smoother either through use scraping or through successive coatings levelling out the surface. I don't think the lodge rough surface is an issue, contrary to many people. Stick with it (pun intended) and you'll love cast iron!
100% agree. You can buy a Rolls Royce or a American made car. Both will get you to the grosery store and back. Just depends on how you want to get there!
Why the hell is a longer handle considered an "improvement"? Those things are heavy enough that even Lodges are not something to be lifted up single-handedly. This only proves that hype does not necessarily mean better. Cast iron skillets and pots have been around for centuries, if not millenia, and nobody complained about their weight until now. SMH.
I've been using Lodge at least 15 years. I can well afford to buy any Skillet on the market in this world. I have five Lodge skillets, and two dutch ovens. None of them are enamel coated, just straight Lodge black cookware. Forget the price. It is the best cast iron cookware available. If it was all the same price, I would still buy Lodge. I'm not saying any other brand is bad. Lodge has been around over 100 years. They make cookware that will last and has lasted a hundred years or more. They make it available all over our great country. At prices any American can afford. If they keep doing what there doing, I'm willing to bet they will still be doing this 100 years from now. There may even be some lucky people to be using 200-year-old Lodge Cookware.
The problem with Lodge is the bottom on electric stoves. If you’re not careful, it will warp. Field has a heat ring that helps prevent that. I’ve been using cast iron for a decade now, and Field is the best I’ve ever used, for everything from cooking to seasoning to maintenance.
@@JB_kind are you turning the stove on high? I've used my modern Lodge pans on my electric stove for many years without an issue. But I always keep it under medium heat.
Lodge sales speak for themselves. They blow other brands out of the water in volume sold. If the others were better their sales would reflect that. Buy it don't.
Stainless is awful. It's not about "get with the times". Cast iron isn't "outdated" at all. Some things just can't be improved on. This is one of them.
Watch the full video (linked on screen) for more context.
I bought a lodge cast iron pan 45 years ago and it’s the best pan in my collection. Gets better and better with age.
Bought a 10in lodge about a year ago and have been very happy with it.
The Lodge skillets and pans are the easiest to season because of their texture.
Hardest one was the Smithey.
Field was pretty easy but took longer than the Lodge.
Favorite cast iron is my grandmother's Griswold though. Nothing compares to that one.
Victoria (near Bogotá, DC Colombia) gets my vote.
Chao.
Retired Vietnam era veteran, ex Detroiter, expatriate currently living in México and Colombia.
Absolutely love lodge cast iron!!!!
Agreed. Lodge is the best all around for value and quality. AND made here in the USA.
Victoria (regular cast iron skillets) are ergonomically superior and cheaper.
...and they perform comparable to Lodge.
Chao.
Retired Vietnam era veteran, ex Detroiter, expatriate currently living in México and Colombia,
Another great video.
The small handle has been really annoying making it so i almost always have to use two hands to move it but other than that I have really enjoyed owning this pan for several years now
Even IF the handle -perhaps, despite of - was double the length, you wouldn't still be able to lift them up single-handled.
Flipping your food on a cast iron skillet?
Forget it.
.
I have lodge cast iron but my stargazer and backcountry iron pans are much better quality. Form a better seasoning etc. now the lodge is good if you’re not great at keeping up with the seasoning and washing methods because of the coating. Traditionally. Cast iron skillets weren’t rough textured. The ones named cost more but are much better pans. I use mine daily.
I like cast iron of all types, as long as its not overpriced. I have a 12" lodge skillet I use 90% of the time and it will skate eggs because I know how to cook with it. I have a 5-6" lodge I use rarely, essentially to only cook one egg at a time. Again, no stick. My 13.25" lodge is for large tasks, bacon and eggs at the same time etc. I bought it because I wanted kt and it was only like $30 at TJMax. I'll comtinue to use my 12" for most things because the 13" is heavy and borderline too big for my largest burner. Lastly I have a 10" martha stuart cast iron that is enameled outside of the cooking surface. I admit I should use it more, but I need to season it so it just sits on a shelf. My bad
About to buy my first lodge iron pan any tips on getting them eggs to slide would be much appreciate
@@liljay5653 For cooking, three things: first make sure the pan gets hot. If you flick water onto the pan it should dance a little, not stick and sizzle. Cook temp is important. I've made omelettes without much stick at all once I learned proper temp and oil/grease amounts. Second put a little oil/butter to coat the bottom in a thin-moderate coat. Third, let the egg sit and set the bottom well before touching it. Then you should be able to lightly get a spatula under and have it slide around with minimal stick. I follow the usual cast iron maintenance tips. And as cliche as it sounds, it gets better with use. This is because you learn how to use it and what works. But also the pan wears in. I swear my pan has gotten smoother either through use scraping or through successive coatings levelling out the surface. I don't think the lodge rough surface is an issue, contrary to many people. Stick with it (pun intended) and you'll love cast iron!
Have you had a chance to review Lodge's Blacklock line?
You should try finex cast iron
But the longer handles feels better to use.
Lodge is the best for sure
Yes!
I can NOT get this pan seasoned. I’ve baked it on my oven multiple times. And stripped it and started over 3 x.
How to restore cause I accidentally left water on it.
100% agree. You can buy a Rolls Royce or a American made car. Both will get you to the grosery store and back. Just depends on how you want to get there!
Why the hell is a longer handle considered an "improvement"?
Those things are heavy enough that even Lodges are not something to be lifted up single-handedly.
This only proves that hype does not necessarily mean better. Cast iron skillets and pots have been around for centuries, if not millenia, and nobody complained about their weight until now.
SMH.
I've been using Lodge at least 15 years. I can well afford to buy any Skillet on the market in this world. I have five Lodge skillets, and two dutch ovens. None of them are enamel coated, just straight Lodge black cookware. Forget the price. It is the best cast iron cookware available. If it was all the same price, I would still buy Lodge. I'm not saying any other brand is bad. Lodge has been around over 100 years. They make cookware that will last and has lasted a hundred years or more. They make it available all over our great country. At prices any American can afford. If they keep doing what there doing, I'm willing to bet they will still be doing this 100 years from now. There may even be some lucky people to be using 200-year-old Lodge Cookware.
I prefer my Field #10 over Lodge.
The problem with Lodge is the bottom on electric stoves. If you’re not careful, it will warp. Field has a heat ring that helps prevent that. I’ve been using cast iron for a decade now, and Field is the best I’ve ever used, for everything from cooking to seasoning to maintenance.
I haven't heard of any modern Lodge warping. It's just not a thing because they're so thick. The thin vintage stuff can warp, but not the new stuff.
@@BornIn1500 this is just my experience. I had two Lodge 12” that warped on my stovetop. I could never bring them back.
@@JB_kind are you turning the stove on high? I've used my modern Lodge pans on my electric stove for many years without an issue. But I always keep it under medium heat.
Lodge is expensive in my location
I use chef's classic and local made cast iron
Where are you located?
Just fried up a batch of bluegill on a lodge i rescued and restored from the flea market😊
Field Company!
Nothing will stick in any pan with that much fat.
Lodge’s CI performance is nowhere near any of the other excellently made modern day CI. the smooth surface spells the difference. Smoother is better.
I have a video coming out comparing them all
Lodge sales speak for themselves. They blow other brands out of the water in volume sold. If the others were better their sales would reflect that. Buy it don't.
Victoria is just as good and is cheaper
That cornbread is weak.
I would never buy a cast iron pan made in the US.
Nobody cares. The fact is that the US has always made the best cast iron on the market.
Get with the times stainless steel is far superior.
Stainless is awful. It's not about "get with the times". Cast iron isn't "outdated" at all. Some things just can't be improved on. This is one of them.
@BornIn1500 why is there no cast iron in top restraunts only stainless steel?