Don't Buy a Cast Iron Skillet Without Watching This! Which Cast Iron Brand is Right for You?
Are you confused as to what cast iron brand will be right for you? Check out our cast iron skillet review to help you decide.
#castironskillet #castironcooking #cowboycooking
Stay in touch with our email newsletter: kentrollins.com/email-sign-up/
Used in this video:
Field Company: bit.ly/2yoUoYh
Stargazer Cast Iron bit.ly/2VOqiZ9
Marquette Castings: www.marquettecastings.com?aff=53
code “Kent” that takes 5% off at checkout
Lodge Cast Iron amzn.to/3loXtmD
Finex Cast Iron: finexusa.com/
Rode wireless mic: amzn.to/2ShDyEq
For more suggested products seen in our videos click here: www.amazon.com/shop/cowboyken...
======================
Check out our blog with all the info: kentrollins.com/cast-iron-ski...
======================
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your copy here: www.kentrollins.com/shop
Also available at bookstores nationwide, and Amazon amzn.to/2uBl4EM
---------------------------------
Connect with us!
/ cowboykentrollins
/ cowboykentrollins
/ kent_rollins
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Im a big fan of lodge. They have been around a long time and still made in the US.
Just ordered me some by Lodge! Can’t wait to get cooking!
@@THEBIGKAHUNA499 very nice. I hope it serves you well for years to come
Yeah buddy!!!! Absolutely love lodge!!!
The only good thing my mother in law ever did for me was buy me a cast iron Pan. I said what I said😂
Nothing like a good ole cast iron frying pan!
🤣
The only good thing my MIL did for me was birth my husband. He is a jewel. Been friends since we were toddlers, dated 2 years, married 52 years this year.
@@mematoseven8709 well she also helped raise him (your husband) I am assuming - making him the great man he is today!
My mother in law was awesome and I miss her!
You are such a breath of fresh air Cowboy Kent! Your style and your presence in your videos are so comforting. I’m probably older than you, but I feel like I’m speaking with my grandpa when I listen to you. Sometimes I enjoy when you get off cooking and just comment on life. Appreciate the patriotism, spiritualism, good ‘ol boy attitude. I’m afraid we are losing that spirit in our coming generations. Keep up the good work!
I have a bunch of lodge flats and ovens, in addition to 7 pieces that are older than my departed grandma, who taught me how to cook. I have 4 kids, a wife, and an ever starving labrador. It's MY kitchen and no one complains. I'm a construction contractor. Trust me ANYONE can cook if I can. Try and taste as you go. Can always add salt. Can't remove. Cheers
but you CAN amend in case of accident! (sometimes!)
Mine over a hundred years old.
@@donaldgoodnight7853 betcha you have one that's eggs only that sticks less than pure oil/fat too.
@@erikdeziel8069 No, my eggs don't stick. Heat to high, if they do. I use lard to prevent that. Like on my flat top. I am a professional cook. Been so, for decades.
@@donaldgoodnight7853 that's what I meant my man. Btw what's your view on duck eggs in said pan?
Truly it is very hard to beat a Lodge with their pricing, availability, choices and quality. If I were to make one improvement on a lodge skillet I would improve the handle as it needs to be a bit longer and wider, especially on the larger skillets.
I agree. Kent was right about how sharp they are too.
Yes, the handle is definitely the low point of their design! Seems like a simple thing to redesign, as well.
I think they have a heat resistant rubber handle cover like on their carbon steel skillet.
@@FiremanFrach they do, cotton ones as well, however, the sharp edges can cut the inside of them, plus the handle needs to be longer.
@@joshuasteele4498 Since Lodge bought out and owns Finex for several years already, I am a little bit surprised Lodge - Finex hasn't developed a kind of hybrid pan that has the awesome Finex handle (probably the best handle in the industry) and silky smooth Finex interior and bottom into a classic 10 and 12" Lodge pan. If they would combine the best of both, you would have one hell of a pan and they would sell them like crazy. The traditional Lodge handle and sandpaper rough interior/bottom have been horrible for decades, so it's shocking they haven't changed it to be better, especially with so much competition in the cast iron industry.
I really like my Lodge skillets! I usually browse the flea markets and Goodwill stores for cooking utensils and save a lot of money. Knowing the relative prices now, I'm glad I'm a frugal shopper! Thanks for the video!
yes, I have several Wagner's that way!
All of my best iron was found at flea markets.
I’ve found probably 4 lodge skillets at the lid home stead’s in the ca. desert & I use most as yard art, & recently sanded & cleaned & seasoned one up for cooling. Free 99 is a great price. The young generation is clueless!
@@davestevens4263we really aren't.. at least not all of us lol😂
I've had great luck at antique stores and flea markets, finding old Wagner and Griswold cast iron for sometimes it's cheap as $20 a pan
Yard sales for me. Lucked out and got a whole box full ( included 2 corn mold pans for corn bread😊 still trying to get all the rust out of the "kernels" 😢) couple of dutch ovens ..1 with legs plus 4 skillets for $150. The savings were worth removing the rust and re-season time spent.😅
@@karenberry7143 heck yeah. For trying to get the rust off the kernels you might try something like CLR or EvapoRust and then put it in the oven on self-clean or throw it in a fire or however you want to start re-seasoning it to burn everything out
Garage/yard sales have brought me my favorite little cast iron frypans. Cheap too. Takes some perseverance and luck.
I got a Dutch Oven for $8 at Goodwill. I was happy.
I have my great grandmothers, and my grandmothers cast iron skillets that was passed down to my mother to me !!
What brand
Yeah, my grandma still uses an old unmarked mid/late 1800s cast iron skillet that my great great grandma brought with her on the boat to America from Ireland during the potato famine. Even a relatively cheap cast iron pan will last for centuries if you don't abuse it (too much).
@@TheKhopesh I don't know about Irish pans but most cast is marked in one way or another , a simple number, dots or symbol-not that the company or history can be found. pre 1900s usually have a "gate mark" or seam in the bottom as part of the casting process.
The best cast iron skillet is the one that is being used
So true
True,we don't give most of these brands,I use petromax
One thing that was cool when I bought my Stargazer was 15% off for being a veteran. This skillet is really cool. The inside is perfect and so smooth.
Griswold pans, hands down, are some of the best pans that were ever produced. Nothing beats an 80 year old Griswold passed down from my great-grandmother!!
I have my grandparent's Griswold and Wagner Ware.
Many other vintage pans were just as good, including a lot of the older unbranded ones, for a fraction of what one with the griswold or Erie logo will cost you. Many of the Taiwanese pans from the 70s and 80s are top notch too. Many of my favorites are early 1900s Wagner’s, that are basically copied from early Erie pans. Many others copied the same pans, like Wapak.
I have an old Griswold #9 Dutch oven. I use mostly when I cook beans.
Lodge ! It will get the job done. Can always sand it smooth as you like.
I love the Erie Skillets. They are pre Griswold
Thanks Kent and Shannon for this great review of your cast iron cookware. It was very well thought out. I have a bunch of Lodge products and will be handing them down to someone who will use them after I'm gone. You all stay safe and keep up the good videos and fun around there. Fred.
I have a 12" Lodge that I've been using on a regular basis for 20 years. I remember the bottom of it being rougher than the ones my Mom used or even the set I got for my first marriage in '73. Having said that, it's now nice and smooth from continued use and seasoning.
lodge also used to mill the insides
Well done sir. WELL done. 🤠
I've been cooking cast for nearly 50 years and learned a lot here - handle design, spout and side handle. Thanks Kent.
I happened to be in Tennessee a while back and drove past the Lodge foundry. Picked up a good selection of seconds at a very reasonable price. First thing when I got home was to re-watch the video on smoothing and grab my sander. They have preformed very well and I use them daily. Thanks Kent for all the great content!
Excellent review Kent. I do a lot of dutch oven cooking and have enjoyed some great tasty food. Thanks for all you do and your recognization of our service members past and present is awesome. at the end of your videos. Thank you!
Perfect timing. I just started using my old cast-iron pan again and I was looking to get something new. Great video as always
I have a couple cast iron skillets from Smithey Ironware. Expensive but absolutely solid. The Company is born and bred in the United States of America!
Great video as always Kent! Very comprehensive look/discussion at what to consider when picking up some good cast iron 👍 Mighty fine array of examples on show here by the way 👍 Thanks for taking the time to pass along your knowledge my friend.
I have a 3 notch lodge 12 inch with a #2 on the bottom. I got from my mom, who cooked more fried chicken and potatoes in it than maybe even colonel sanders himself. That skillet is at least 64 years old, cuz i always remember her cooking in it when i wasn't even walking. Now i take the greatest care of it and it still cooks like a dream. To me, it's a priceless piece of cookware. God bless, Ken and Shan
Great video for new skillets. I think the "newest" cast iron I have is an "Avid Outdoors" that I use for frying potatoes and sausage. I think I bought it at Walmart or somewhere about 25 years ago for maybe $20, and I love it even though it's a cheaper brand. My pantry is full of very old cast iron I bought from estate sales and had to knock the rust and junk off and reseason. I have some awesome 75-100+ year old BSR, WagnerWare, and even a very old Lodge with a single notch in the heat ring. Paid anywhere between $5 to $20 for each, but there was a lot of work to do to them to make them nice...and now I use them all the time.
Being in Tennessee, I'm a bit biased, but I love Lodge. One of the advantages of being close by is you can go to the factory and see them being made, and they have a nice little store outside of the factory where you can buy their products for even less than the low prices you already see in stores. You can even get some blemished ones for a better deal if you are willing to put in the work to fix them up and season them yourself.
Plan on going back the Lodge store to buy some blemished pieces. Can't beat the price
Kent and Shannon's first video review of a bunch of cast iron lead me to buy both sizes of Stargazer and I love them both. I used both camping and in the house and even bought one as a Christmas gift for my niece.
Thanks for watching
I had one years ago and really didn't know what I was doing. Lost it in the deevorce. My daughter gave me one about a year ago and now, partially because I learned from channels like this, I love it and use it almost daily.
Thats a BIG WOW when we found the prices for these pans. I just purchased a lodge 12 inch and yes it is rough so I used my random orbit sander starting with 80 grit and finished with 150 grit reseasoned 4 times and now absoulutely smooth and slick and so much a better value for the average person.
I did the same orbital sander trick with a 1950's lodge 2 notch (unmarked). But my big wow was that there were two brands heavier than lodge!
Great breakdown on a variety of cast iron! I have a 12in Lengend cast Iron that I love but it's HEAVY. Looking for a smaller, lighter skillet and this video was a great place to start.
Lodge 12" skillet and a 4qt dutch oven. Love them both. I have a few tri-ply stainless saute pans, well seasoned. These are great too.
Great video Kent. I love my Star Gazer. For the price that’s a hard pan to beat, that said it is difficult to keep a seasoning on it some times. That said it always takes new seasoning well. I’m looking forward to the video that you hinted at.
Love your channel and content sir, thank you kindly for all the knowledge that you share. 🇺🇸
I feel like something that's important to mention is why you should buy US made cast iron. Usually manufacturers use local cast iron because it's expensive to ship, and US cast iron is less brittle than what they use in much of China/Asia. So a US made pan is less likely to crack and will likely be a similar price (at least in regards to the price and quality of lodge pans vs chinese pans), which is why you should get US made pans over the Chinese ones
Why not buy American?
@@jalleman61😂😂😂😂
@@donaldeugenealford4080 that's the issue
Buy American
@@jalleman61 Kent Rollins is saying exactly what u said these are made in USA,Kent don't need your verification on anything
Great information on these new skillets, I bought a five piece set of Lodge Cast Iron, when I was moving and had the choice between taking the new cast iron and taking the older stuff. I left the he new set behind at my brother's house for him and his wife to use.
I just pulled the trigger on the Field #12. All your reviews were an immense help. What really stood out and set Field apart from all other brands was the much broader range of products that they make and that they also make the #12 matching cast iron lid. And with no pour spouts, that lid, i expect , will be a snug fitting feller. I should be able to throw the whole mess in the camp fire and walk away worry free.
Great recap of cast iron and addition of the Marquette to your mix. I sure love the Field skillets I bought after you recommended them a few years ago! I appreciate ALL your videos!!
Thanks so much
Love the cast iron videos Kent! I been a cast iron user for a good long while now and don't learn all that much from them anymore. That being said in the beginning of my cast iron journey you were my go to and for newbies searching around for info, I want them to find you!
Thanks for watching
@@CowboyKentRollins By
Your mention of passing down to generations ... memories of spending summers on my Grandmother's Iowa farm, helping her butcher chickens, and then enjoying her perfect fried chicken. My Mom died three years ago at 91 years of age, and I inherited that old Griswold skillet that was passed down to her by her Mom. Not only is it our favorite go-to skillet for most things, but every time I use it I can't help but remember my Grandmother standing over her gas stove and frying up that delicious chicken. Yes, there is more to classic cast iron than just being a kitchen implement.
Great demonstration, thank you. I, many years ago started collecting the old Griswold skillets when you could pick them up very affordably at flea markets and yard sales, and have my Mom and Grandmothers old Griswold skillets. Even have a large and small Dutch oven, and a large griddle, all Griswold. I love them and don't want to cook in anything else. I'm too used to the smooth bottoms to ever cook with a Lodge. Very blessed.
I absolutely love my cast iron cookware!
I inherited a small Wagner and a 10” Giswold from my grandparents after they passed away. I have really learned to appreciate those pieces. I’ve pieced together the rest of my set with Lodge skillets. They are great but require some work at first. Like you mentioned you just need to go around them and deburr any spots that were missed. I then take a palm sander and sand down the bottom inside of the pan until it is smooth. Clean, reseason and you will be good to go at a fraction of the price of the other (beautiful but $$$) skillets you featured. Thank Kent!
I have a system for managing a new lodge and find that the preseasoning is pretty great overall. 3 months of regular, quick uses and eggs are dancing in a lodge. But they definitely could be better out the box, though it's real hard to complain for the price given how workable they are and how well they continue to season over time. Also, regarding handles, the Chef Collection is pretty sweet. The 8" chef collection is my go-to egg and omellette pan and despite the rounded bottom shape and shallower sides, it absolutely still hold a box of jiffy cornbread mix without worry about spilling or cooking over. At some point, I'm excited to try some of these newer brands. Really feeling sold on trying a marquette sometime, but this vid kinda confirmed what was looking good about it on their product pages.
I enjoyed this so much. I am unabashedly emotionally attached to the cast iron I own... new and old. My greatest "shame/regret" is about 20 years ago, I donated a corn-cob shaped cast iron bread stick tray my m-i-l passed to me. I never used it and I rationalized it was taking up space so I let it go. I can only imagine the joy someone else had when they found it in the second hand store. I still have the Griswold my m-i-l gave me and the "8 SK" Lodge my mother gave me. I liked your video because it showed me there's no shame in the game of purchasing what you can afford. The piece will serve you (and generations after you) well.
I bought the Field #8 and I absolutely love it. The small handle does get hot but they offer a nice leather cover and it does a great job.
The Field #8 is my daily go-to. Love it!!
The made in america ones are the right ones for me
I have a Lodge skillet that I use everyday. The thing I like about it is that it is big enough that when I use it on my gas stove it has hot spots and cooler spots so I can fry bacon, add potatoes and then push it all aside and have room to try eggs. I was disappointed with it when I first got it , but then I took a sander to the inside and polished it smooth before re-seasoning it. I don't do any maintenance on it anymore, I just use it every day.
I have an old Lodge. From the numbers in the back it was made between 67 and 87.. I followed your seasoning instructions and have this thing in fine shape now, and use it daily... And re season every time.
I have the 10.5 and 12 stargazer, and also use a field griddle and love them. However, my daily driver is a Wapak 6. Old iron just hands down takes the cake.
I love my Lodge skillets, but my dutch oven is a marquette and that thing is just amazing. I can use the lid as a skillet and the deep dish as a chili cooker, plus they have nice weight and handles. It's a bit heavier then my Lodges but it's my #1 goto for camping.
After watching your playlist on cast iron a few weeks ago I went ahead and ordered myself a Smithey No.12 and the glass lid for it. Couldn't be happier!
Glad you are enjoying
Watching Kent Rollins always puts me in a better mood. 😊
Great video. I use the Lodge Dutch ovens. I bought my cast iron on clearance; it has the Emeril (one of my other fav chefs). It’s served me well but I’m eye-balling the Marquette as it’s HQ’s nearby. My grandma in Alabama always cooked with cast iron and I never had a bad meal.
Both my grandma's were from Alabama, best cooking you'll ever have in the country rural farm areas. Veggies, veggies, pies cakes, homemade everything, amazing.
I had a Lodge skillet that I fought with to get a good seasoning on. I finally got tired of fighting and took a jitterbug sander and some 60 grit paper to it. 20 minutes later I had a smooth skillet and after a few pounds of bacon, the seasoning is coming along nicely. Dollar for dollar, the Lodge can't be beat if you're willing to work with it a little bit more.
Great episode. LUCKY ME that I get to cook in my Mom's Griswold that was given to her for a wedding present about 75 years ago. It is unlike any other skillet I have ever seen; it has a griddle lid. The griddle handle fits right down onto the skillet handle. Mom cooked a lot of pancakes or eggs in the griddle while cooking sausage or potatoes in the skillet. With the griddle lid, it makes the very best short ribs on the stove top with the fire turned way down. My "daily cooker" though is my 11" Lodge. We bought it before all that bumpy stuff. I love to cook bacon in it because the press fits right down in the pan and I don't have to fight with curling bacon. We bought another Lodge with the "bumpy" bottom. My husband got so annoyed with it that he took an emery wheel and smoothed all that stuff out. When we reseasoned it, we had no more trouble with it. A scan through eBay today shows that Griswold had "held it's value!"
Kent and Shan, thank y’all so much for posting this, and taking the guesswork out of an otherwise complicated subject. Hope y’all are doing well. Jonathan in Morgan Mill, Texas.
If you don't want to go the vintage route, you can't go wrong with a Lodge. It's affordable, easily accessible (even in foreign countries where it's more expensive, but you can't get the other cast iron pieces), easily accepts seasoning, has a nice heft to it, pour spouts work, and you can get it nonstick quickly. The rougher finish is more of an orange peel texture and that's much better than the abrasive, sandpaper feel of most made in China skillets. Lodge's Blacklock lineup will be my choice if you want something lighter with many modern features for just a bit more or a Stargazer if you're willing to spend over $100 for one. The newer Stargazer is the most affordable one in the $100 price range, has a nice weight to it that retains heat well, has a smooth surface with microtexturing to accept seasoning, a split handle that stays cool longer, and has the flared rims to pour out liquids/grease at every angle. If you want something closer to vintage then the Field would be my winner.
Came here to mention the Blacklock as well. Love the improvements between my two lodge main pans
I do love my Lodge. I originally bought two 10” skillets to make deep dish pizzas in. Now own about 5 of their pans in total. One 8”, their 10” flat griddle, and a tiny 6” one that was a gag gift, but I love it for making egg patties for sandwiches.
Oh man, the 6" pans are freakin awesome to make pancakes and eggs, as well as personal size cornbread, for when you want just enough for a few days, but not have a whole darn pan full of.
I took a flap disc on my grinder to my lodge pre-seasoned skillets after a few years of using them. Reseasoned them and much more satisfied now.
I just received my third great grandparents cast iron skillet that was handed down to my great uncle and now to me. He told me it was made in the early 1900's and made by Lodge. So proud to have it and I still use it as of today.
I like Lodge, and I do agree with everything you have said in your review. For me, Lodge wont break the bank to purchase and it does the same thing a more expensive brand will do. Did listen to your advice and sanded the inside and did some grinding on the handle. Helped a lot with the skillet accepting seasoning. The other thing that Shannon said is true, use it often as it gets better the more you do.
My lodge 20” is the best thing I’ve ever bought for my kitchen. Works to cook for my entire family and best for one pan meals.
I have 5 cast iron skillets. One vintage lodge I got from a thrift store. One 10 inch chicken fryer that was my grandma's. One 6 inch skillet from my great grandma Era 1950s. Two modern lodges a 10 inch and 14 inch. All from lodge. I use the modern ones the most in the kitchen and also over a campfire when camping. We love your videos, thanks.
My cast iron skillets are all Lodge, & I really enjoy them. Thanks for the review!
I have the same 12” Lodge as the one in the video. Yes it is heavy and I have sanded and reseasoned it. My wife much prefers using the #9 Griswold or the #10 Wagner because they are lighter, but I like that extra handle on the Lodge to help control it. Thank you Kent and Shannon.
Same here with preferring the 10" - although I do have a larger one, and also a much smaller one which is really nice. A couple different -sized Dutch Ovens too.
Like how your wife thinks. 😊
I buy Lodge products and then spend some quality time detailing them. A die grinder with a flap wheel and an angle grinder with a grinding disk and a flap disk will make the Lodge into a thing of beauty. You can deburr all the sharp parting lines and casting flash, polish the inside bottom and sidewalls, then season to perfection. I made a universal fixture to hold the skillet during the grinding and polishing process.
Someday when I trip over a bucket of gold I will get a big Smithey dutch oven because those are one of the prettiest pieces of metal I've ever seen. For now, I'm happy with my Lodges. With a 12'' skillet and an enameled dutch oven I feel I can cook just about anything. Your tips on sanding and seasoning care were invaluable for turning an affordable piece of cookware into a personalized daily workhorse. Thank you for all your work!
Big fan of stargazer cast iron. I've purchased 4 of them 3 as gifts and mine. They are really nice.
Based on your prior reviews, I bought the stargazer, and am totally satisfied. It is a superb skillet and they offer a veteran's discount which is always appreciated. I then bought Lodge serving platters, again a great investment and work perfectly for serving hot meals, on custom made wooden trivets for the farm. I had to re-season all of them again, when done right they perform much, much better.
I'm happy Stargazer forced Kent to change his views on soap. I'm glad a manufacturer set his straight finally.
Hi Kent. Lodge owner here. Love ALL your videos, but especially your cast iron reviews/how-to videos. Thank you for these.
As long as Lodge keeps making American made iron, I'll back them up. 🇺🇸
@@bombsawaylemay770 💯🇺🇸
Another excellent tips video on what skillet is best for what it's used for, kent 👍
I'm glad you took time to talk about the handles, but my issue with the Lodge handle is it seems the shortest which gives you the least amount of leverage and would ultimately make it feel heavier compared to other skillets. I would be curious to know how different the Lodge and Stargazer pans felt in your hand if they both contained the same amount of weight. (edit: I made this comment before getting to 11:13 so you got exactly what I was talking about)
Mine is sitting on the flame and I don't care about carrying it around so the lodge i$ my pick!
I like my little 8" Lodge. The short handle is perfect for car camping & cooking in small areas. Can't beat the new price of this US made pan, $11 @ Walmart. That rough pan surface bugged me though, so I sanded it smooth & reseasoned it. I always used to camp cook with titanium pots, but they lost heat way too fast. **My little Lodge is HEAVY, but my meal stays warm long after it's off the flame! Good old cast iron.👍
Delighted that some of these are available in the UK, thanks for the tips Kent!
Fantastic!! Thank you for a clear guide and we can’t wait to pick up our first skillet. 🇦🇺
Cast iron videos are what brought me to you, Kent! Love to see your cast iron reviews and tips. Much credit to you, we have three Field skillets, one Stargazer skillet, and one Lodge Dutch oven. You mention here Field and Stargazer especially being slick and not necessarily holding seasoning as well long term. I’ve run into that recently, and I’m getting frustrated. I’m curious what separates the Marquette. I watched your review of it, and I’m definitely intrigued, though I’d like to see how it holds after 12-18 months of daily use. I wonder if I should have first familiarized myself with cast iron by cooking in a Lodge skillet before investing in the premium brands with the smoother surfaces. It seems like Lodge would hold the seasoning better, and the texture might allow for that seasoning to build and bond more effectively over time.
I bought the Stargazer after watching your reviews. It is a nice skillet.
Great to hear!
Kent...my absolute favorite...from old to new is the Stargazer! Love it...and it's absolutely better than anything I've ever cooked on! Pork belly cook today!! Can't wait!
Really appreciate your honest analysis and so impressed with your expertise on cast iron cooking. Thank you for sharing your wisdom and keep providing valuable insight on the best product and recipes.
My favorites are those my grandmother gave me years ago that are probably 100 years old by now...
My go too for 80% of the cooking I do is a 10 inch lodge combo cooker. It is great for 2 people, and it can just be used in so many ways. One of my favorite ways is as a dome roaster, with the deep skillet on top of the griddle. Both pieces are very heavy, but they will keep the food hot for seconds.
They could probably keep the food hot for 15-20 minutes!
@@kylerayk Easily
I’ve got a small lodge and large lodge skillet and the Lodge Dutch oven cast iron. Over 10 yrs old now.
i'm always buying new lodge skillets, getting them seasoned well through much use. and then passing them down to my kids and starting over again with new. seems to work quite well, and it's never expensive. just takes time. many greetings.
Team Lodge. I have five in different sizes. I never understood the need to sand them. My food looks, cooks and tastes the same as smoother and higher-priced skillets. Seasoning has been easy peasy. Food releases like a charm. Great sear. They're youngsters, compared to the vintage pans, but they're growing up just fine. My 10" just went off to Harvard (with me). So proud.
Say it loud, say it proud!!!!! Couldn't agree more! Absolutely love lodge!!!!!
I have used Lodge skillets (and other gear) for years. They are the oldest company, in this group. But I think they are beginning to see the competition and starting to make new and improved designs to stay current! But for the price, you can never go wrong with Lodge cookware. And if kept up, it will last for generations.
Are cast iron skillet from china hood like goodcook cast iron I have one and when ever I clean it and season it with a white rag the rag gets all black from the skillet is that a bad sign makes me not wanna use it because every time I season it my rag gets all black
I sanded and seasoned my Lodge skillets, they work great. Thanks for the info Kent!
Thanks for the reviews and the information you have given in this and other videos.
Cowboy Kent! You should really do a collab to have your own line of cast iron. I would buy it, and I’m sure a lot more would too
I have a lot of vintage Iron from Wagner, Griswald, Sydney Hollow ware, Favorite Piqua ware, BSR.. but my most used larger pan is the lodge deep skillet, (1/2 of the combo). I don’t worry about the weight of Lodge because I’m not carrying a cast iron pan with me to different rooms of the house or taking it grocery shopping or taking it on walks with the dog. It hangs by the stove or sits in the oven. It’s a tremendous value for what you get. Yes the more expensive stuff is nice, but is it 10 times the money.. or more better? My finest cooking skillet is a BSR #3 that I use for eggs. They literally float in it and there is no build up of seasoning but that inside is black and shiny but you can see the iron. It looks blued. Paying more doesn’t make it better, albeit you might get some nicer handles, etc. For my money I can buy a whole lot of lodge and work on it a tiny bit and still have a completely serviceable pan that will very easily take a great seasoning and last for generations. Lodge is the last of the old company’s and a shining example of Blue collar cook ware, without overly inflated prices that capitalize on catch phrases like “small batch” “Heirloom quality”. They are all sand cast iron pans, but it is very interesting to see them all compared side by side. I can’t fault anyone for paying the premium price for a fine quality American made product, Even if I defend lodge. Sometimes pride of ownership is a valid reason to pay more if that’s what you want. They are all tremendously useful. Great video as always Kent and Shannon! May God bless you.
I got 2 lodge from my mother and I thank she got them from my grandmother. I love using them.
Looking forward to your video about flaking cast iron. Your cast iron videos are the best out there!
Mr. Kent! Another great and informative video! I’m wondering how does Smithey rank in these categories in your opinion? I remember y’all doing a video reviewing one a few years ago and was impressed with what I saw. As always thanks for all you and Mrs. Shannon do! With Gratitude, JR North Carolina
Everyone should start with a lodge. You get that non stick you can get any other pan the same way. My one issues with the lodge 12” is the handle needs to be longer for that size. You don’t have the leverage to lift with one hand when loaded. For a smaller pan that little handle may work but the 12 is just too heavy for that little thing.
Great informative video!!! Thanks Kent and Shannon!!!!I've been looking in my area for cast iron skillets hard to find but now I know what brands look for!!👍👍🙏
great segment. i always enjoy your comparisons/reviews on your cast iron. they're very informative. I'm surprised by the cost of some of them. i have a stargazer but my other 4 cast iron are all lodge and work pretty well for me. my wife, pretty much a city girl, doesn't care for the cast iron. she thinks they are too heavy and you have to wait for them to heat up. i use them regularly for breakfast or when pan fry something. i love them. thanks again for sharing and offering expert opinions.
I've had a Lodge skillet and dutch oven for years. 100% used over open fires while camping. It took a few outings but they developed a nice smooth seasoning. If I had it to do over again I might go for maybe two smaller skillets rather than one big one. My fire grate is big enough and it would give me a little more versatility. Plus I'm almost always only cooking for two. I'd also probably take a long hard look at Field. I got into Lodge primarily because, well, that's what's around. However I like the design of the Field and the Marquette. A pour spout isn't as important to me as it might be for others.
I am a little bit surprised that Ken did not mention Lodge owns Finex cast iron, for at least several years now. Since Lodge owns Finex, I am a little bit surprised there hasn't been some kind of hybrid pan incorporating the best of each separate design. Like a standard Lodge 12-inch pan, only with the special Finex handle and special sanded smooth interior the Finex pans have, so it could be the best of both worlds pan.
I imagine finex quality has gone down drastically since lodge purchased them.
@@frankiethefrog1752 No - Not at all. Finex quality is good as ever and nothing was changed with their designs. With Lodge owning Finex, it gives more financial and engineering opportunities to design more and new products faster than they could just being a small independent company. In many ways, Lodge owning Finex was the best thing that could have happened, it makes the Finex brand a lot stronger and more stable financially.
@@smithn.wesson495 you probably thought Dewalt selling out to Stanley black and decker made it better. If lodge is anything like most companies they’ll find ways to cut corners and make more money at the cost of an inferior product.
@@frankiethefrog1752 I have purchased multiple Finex and Lodge products. Both companies are good in their own way. Lodge and Finex are two distinctly different ways of making cast iron cookware. I can promise you nothing is wrong with either brand. Lodge has owned Finex for several years already, so if something was going to change or cut corners, you would have seen it happen several years ago. Again, I know this because I can put my money where my mouth is and own several Finex and Lodge products. Both are great cookware.
This was very helpful. I have several pieces in different sizes. Some are lodge but O picked up a few pieces from an auction and they were Wagner. I was so excited plus I got them for $1.00. Score!!! They are my favorite pans/skillets to use. Love my cast iron. My Dad taught me how to cook with the Dutch oven over a fire and coals. Even how to stack them for different foods. We did the main dishing one, a bread in another and dessert in another. It was so fun and turned out great.
I've got my Grandmother's iron skillets that I've ate of all my life. I love cooking with them it brings back a lot of memories of her using them.
I believe it's obvious that Lodge has hit the target. They provide a product that rates mid-spectrum on every aspect except cost where they excel. Lodge is a Tennessee brand for people who don't mind putting in a little effort at home in order to afford exceptional quality.
I own six Lodge skillets in various sizes. My main skillet is the 10.25" which I sanded the cooking surface down to bare metal and then built up the seasoning to where it looks and cooks like a classic cast iron skillet. I wouldn't trade it for any of the skillets you reviewed and it only cost about $21. My other Lodge skillets I lightly sanded down the pre-seasoning surface and after a few years of use they are close to being perfectly smooth, particularly my 8" which gets a lot of use. This was a great comparison of the skillets out there on the market and they all look great but I'm just old school and I have a hard time thinking about paying over $100 and up for a cast iron skillet
What grit paper did you use? Any particular process or just sand lol
@@tbone8628 Don't remember the actual grit I used on the 10.25 " but was one of the finer ones. I used an electric palm sander. As for the others I just lightly sanded them by hand
@@IsomPhilips cool. Thanks for getting back to me. I have a 12”lodge but bottom of pan has a slight convex to it. Everything runs to the edges. Thats how i ended up on the reviews looking for a different pan. I agree about the $$ for some of this stuff.
Such an excellent presentation, Kent! Thank you!! ♥️🙏🏼🐾🙏🏼♥️
Great review, Sir! I appreciate your insights based on experience.
Any chance of a Kent Rollins cast iron collection in our future ?