The Best Cast Iron Skillet? - Review of Lodge, Field Co, Stargazer, Butter Pat
Get our FREE guide to smoothing cast iron HERE: kentrollins.com/grab-our-free...
All the skillets featured have a 8.5" cooking surface. We've listed all the cast iron skillet companies and links below.
Please check with the companies for any current promotions, etc.
Lodge: 10.25", 5 lbs 6.4 oz, handle : 4 3/4": www.lodgemfg.com/
Stargazer: 10.5", 5 lbs 1.5 oz, handle: 7.5": www.stargazercastiron.com/prod...
Field Company: No8, 4 lbs 6.9 oz, handle: 5.5": bit.ly/2yoUoYh
Butter Pat: 10" Heather, 4 lbs 14 oz, handle: 4 5/8": butterpatindustries.com/colle...
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
I'd like to make a few comments. First I'll qualify my opinions by saying that I work in the foundry that made the Field Skillets at the time this video was made. We also subbed out for Lodge while they were building their new foundry, so there's a chance that we made 2 of the skillets in this video . Regarding the roughness of the Lodge, it has nothing to do with the seasoning rather it's the castings itself that is rough. This is what all green sand castings (including Field, Wagner, and Griswold) look like before any surface treatments. When you sand a Lodge skillet and reseason it, you're really using their preseason as a primer coat to fill in the low spots on the as-cast surface. Some of the more expensive skillets use different castings processes such as die or no-bake sand which will yield a smoother surface as-cast. The Field skillet starts out as an 8.33lb casting that looks very similar to the Lodge. It then has about 4lbs of iron machined from it to produce the smooth finish and thin walls. Field actually started experimenting by buying Lodge skillets and having them machined. I should also add that Field does absolutely nothing but ship out the finished products. The skillets are cast by an independent foundry, machined by an independent machine shop, and seasoned by an independent coater. Regarding the iron itself used to make these skillets, every one that I know of (and I'm sure there are some exceptions) is just a plain old class 25 gray iron. Like I previously stated, we made the Lodge and Field skillets with the same iron, from the same furnaces, with the same recipe written by your's truly. Any differences you may perceive in the material itself (i.e. strength, scratch resistance, ability to take a finish) is probably just happenstance.
Good to know 👍
Thank you very much for the info
Most useful cast iron statement ever on the new cast iron available on the market.
Thank you that is good to know
All too many things are built like this. I was in the AC buisiness for a spell. I can tell that two different companies sell the exact same AC unit but one is a "bigger name" and it's about 30-40% more. I've seen the same things from other companies many a time. My thoughts from what you said, buy lodge and a polish ginder, have some fun.
If you live in Colorado, buy the Lodge, because in the winter you can put it in the back of your pickup for extra traction
I just seen your post, and although I live in Iowa, and there are no mountains, it gets very icy and snowy here. I understand the mountain peaks of Oklahoma are treacherous, so I trust mountain dwelling Oklahomans like you, so I bought the Lodge Dutch oven and skillet. I can probably plow all kinds of snow now with my 1994 Ford F150 2wheel drive... Thank you very much sir for that wisdom on life. Stay safe and enjoy the view on them Oklahoma mountain tops.
What?
How does that work
@@bchristian79 with plenty of beers and persistence. I actually very much enjoyed this video. So I had to put drunk talk up since I was drunk that night. I knew a dude that shoveled his whole front lawn just because he got a new shovel. And that’s snow not dirt by the way. So with this information I have about seasoning my cast-iron skillet well can possibly translate into me shoveling my driveway out with it since snow won’t stick to it anymore. They need a lodge snow shovel....
@@hugostiglitz5173 ohhh thanks
My grandma has a skillet from her parents from her childhood on the Navajo Reservation that dates to 1895 and is still used. The base is slick, pretty much glass.
That's why price is irrelevant to me. If it's a fine piece much like a well made firearm it will last centuries with proper care (or until you unlikely shoot the barrel out..).
@Marcus Begay that is fantastic. Man, if your pan could talk. Lots of history right there.
How nice. Maybe one day she will leave it to you. 💜
Damn that'd be nice to have lol, probably worth a fortune. BTW are you related to the begays that rodeo? Like Derrick begay?
Tell her to send it to a well deserved poor person
I struggled with my lodge for about a year. Cooking with it often and waiting for it to get nonstick. Someday never came so I just gave up on it. Heard about sanding them smooth somewhere so I figured I’d give it a shot. Spent about 15 minutes sanding it completely smooth, reseasoned it, and BAM! Immediately usable and it just kept getting better. 8 years later and I still use it almost every day. I just braised some short ribs in it next to a small oak wood fire in my BBQ and I’ll probably be doing some over easy eggs in it tomorrow morning.
Hi! Just want to check if the smooth surface really made the difference?
@@alvint4944 Yeah, night and day. I've sanded my Cast iron pan ( not a lodge but same problem ) , just be sure to clean it well with hot tap water and dish soap after sanding . No need to do the edges , only the cooking area. Re seasoned with grapeseed oil
How you guys sand the lodge to a smooth surface? I mean what sand paper numbers and then how do you season it again
@@manrex5238 Just 80 grit sandpaper by hand ( Just tape the paper to a wood block) , leave the edges alone. The I clean it with a bit of dish soap and kitchen paper . To reseason I used grapeseed oil , just a tiny drop ,spread it with paper and remove. the microscopic layer left on will for the 1st layer . I did like 10 layers to be sure.
@@manrex5238 I started with a 120 grit flap disk on an angle grinder and then went to an orbital sander for 220 and then 320 grit. It took about ten minutes with the power tools but as Andrea stated if you've got time and and a sanding block that'll work too.
I’m down with Lodge. I have about 100 lbs. of their iron, I love every single piece.
Mike Tomon Man thats a hilariously cute way of saying how much cast iron you own. “I own 100lbs is their iron!!!”
I have two of Lodge's dutch ovens, two of their skillets (one with lid), and like them, but the Stargazer is my preference and used most.
Lodge is great but it needs work for me to love it. I can’t take the grit on the bottom, it’d take thirty years to work up enough season to make it smooth so I touch ‘em up with a grinder. Never get it perfect or even close, but as long as it’s flat I love it. Gotta say, though... I’ve got a couple skillets from the 1880’s and 1890’s that are better than anything on the market today *period.*
@@semco72057 I got my dad the Dutch oven for Christmas one year. It’s the one with the flange around the edge of the lid so you can put hot coals on top. It’s perfect for campfire cooking.
the way you describe this😂😂😂
The prices have changed a lot since this was made. Stargazer is now $115, Field is $125, and Butter Pat is now $195. For that price diffence, I'll stick with my Lodge.
Fast forward to today Butter pat is now almost $450 lol
the field is my go to, price, and smooth/nonstick out of the box is my reasoning. I have sent back 3 lodges that i got from amazon. Not happy with the seasoning out of the factory.
and the lodge is still exactly $20
The stargazer is 145$ now :(
@@BURTONizAjerK you send pans back due to their factory seasoning?!?! Dude you’re suppose to build up your own seasoning. What an absolute rubbish consumer you are
I bought a rough, unseasoned, second hand Lodge 10.25 skillet over 30 years ago when I was still in college because it was the cheapest skillet I could find. I seasoned it and just started using it and before long it was smooth as a baby’s bottom. I think the key to achieving a smooth surface is all in how you clean it and that is to rinse it with clean with scalding hot water right after using it, rinse it, then cook it it dry. The final step is to just apply a very fine film of oil on it.
They should go back to machining the cook surface. They got cheap and used a sand cast surface.
@@josepheller8395 The more work they put into them, will be reflected in the price. Personally I wish they would offer both rough and smooth finish. This way they could keep the price down so everyone can afford one, and still deliver one with the work done for you if your willing/able to pay for it.
@@josepheller8395 why would they machine them when they dont have to?
Richard, just an average, how long did it take? I bought a new Lodge, 3 coats a day for 4 days and it's like I did nothing to it. Washing it the way you do still left detritus so I baked it to ash instead of scrubbing out the days of work seasoning. This iron is a pain in the patootie. I've given up.
@@mala3isity I couldn’t honestly tell you how long it took as it was many years ago. Just keep cooking in it, especially frying foods in it. You really don’t want to over clean it.
I happened to be in Tennessee last year and drove past the Lodge foundry. Picked up a selection from the "seconds" that they have there for a great price. When I got them home I re-watched your prep video, and since I'm a metal worker, smoothed them right out. One of the best things I've done. Use them every day.
That is awesome to hear. Just the other day I was re seasoning an old 8-in cast iron that I had bought at the Lodge factory at a 2001 festival. It has a special stamp and everything. I barely use it because it's kind of a collector so it still looks like what I bought 21 years ago.
I'd take a little work over seasoning and a significant savings. The pores in the lodge actually allow me to season it better. Yes it takes 3 applications but when I'm done I have a solid seasoning. I cook the dreaded acidic tomato sauces in mine all the time. The thicker sides means more even heat distribution and stability. A steady breeze on one side of the pan won't cause a cool down. Shorter handle means it stores in a smaller pack when camping. But thanks for the comparison video!
You should do a video of you and Shannon going to a flea market and showing what to look for when shopping for old cast iron.
I inherited about eight pieces of Wagner cast iron from my grandmother. Love it treat them like the treasures they are
I have two Wagnerware skillets of my Grandmother's I use almost daily and they work beautifully. I have Lodge skillets I've used for a number of years too and they were never as good as the Wagners.
Love that you guys give an honest opinion. You guys are so thorough, practical and down to earth too! Thank you!
I like Lodge, but really any good brand is a fine addition to your kitchen, and even the best pan can be messed up by bad handling. Thanks for the detailed comparison. One thing is, if you can pick up an old Griswold and rehabilitate it, you have a pan to pass down to future generations.
I have a Griswold that was my wife's Grandmother's and we're retired so it has some age... Best pan in the house!
Just bought a brand new preseasoned Lodge fry pan. Worked like a charm without trying to get rid of the factory preseasoning. I love lodge! Food turned out fabulously
You don't have to sand the Lodge smooth. Give it one or two more coats of seasoning and just use it. After use, clean with warm water and dry on the stove. They'll smooth out as they get seasoned.
I've heard oil gets into the "pores" or little crevasses left by the sand grains. When the oil polymerizes it becomes trapped in those pores. Rough cast iron gives the seasoning more to hold onto. I sand a little bit but not until the iron is smooth. Like you can season stainless steel but the seasoning doesn't long because the steel is too smooth. It's better to do like you say and just keep adding more layers. It's more work at first but less work later on because I don't have to re-season as often.
@@lorisewsstuff1607 vintage cast iron pans are smooth and my grandma has had hers and her mom before her and the seasoning has been the same and it's holding just fine...
@@uninvestigated My grandma gave me her old pans last year. She's 97 and still kickin'! But she can't really cook anymore. One pan is a Griswold no. 8 from the 40's or 50's and the other one is an even older Griswold "Erie" no. 7 from sometime in the late 1800's or early 1900's. They both are smooth as glass and hold seasoning very well. The old seasoning that developed over time seems very well bonded. I do use modern Lodge pans, but I don't like the rough texture as it grinds my metal spatulas down over time, and I notice when that happens there is a silver residue left on the peaks of the rough surface that doesn't seem to come off very well. I sanded a 10" Lodge down to smooth iron and started over with new seasoning, but after many many attempts, the seasoning just will not bond for some reason. I'll mess with it some more in the future, but I'm also gonna try a Field Co. skillet someday also.
Very sound advice!
Well now I have a lot of sanding to do. I’ve tried to “season” them smooth but haven’t got to that perfect surface yet. I will work on those this week. Thanks Kent and Shannon. Love those cook books too!!!
I got a lodge two weeks ago. I absolutely love it. I got the pre-season ed and seasoned it before use. So far nothing has stuck to it. I've done eggs, morning casserole, pork fat, and bacon. Quick wipe out and ready to go.
Yeah my first cast iron is Lodge and I got it for 15 dollars. I season it after every use and it's pretty much the only thing I cook with. Made awesome steaks in it, just made a creamed corn casserole with it and nothing stuck to it. It's fantastic and I'll probably buy another one and pass it down to my son when he gets older
@@soccer21ctm It's hard to believe they are American Made yet so inexpensive, but I'm not complaining. All it takes is a ~50 cent piece of sandpaper to get that dreadful pre seasoning off and get that classic smooth finish. And f it lasts (it will) 100 years a $15-20 skillet only set you back about 20 cents per year. You won't find a greater ROI than that.
A dang good comparison folks! I don't like the new finish that Lodge has gone to either, but you just can't beat their cast iron when all things are taken into account by a veteran cast iron guy.... I don't mind doing my own hand finishing, gives it a personal feel and adds a bit of sentimental value... I think to that the heavier Lodge cast iron holds onto it's heat a little longer and that is a feature that I like in camp.
I appreciate you Kent .especially right now . I have a lot of fear in the world today. And you bring me and family some much needed happiness.
I just bought my first pre seasoned cast iron from Lodge and I agree about the rough seasoning. They say it will even out after cooking with it enough and I believe it so far. I went through the 18 hour seasoning process with flaxseed oil before I cooked with it just as an extra measure. After cooking with it once, even eggs don't stick. Everything is cooking great and not sticking and cleaning it isn't a hassle either. Everything just wipes off. I'm sure the other brands are greatness especially for the price, but that's where Lodge has them beat. I'm also just glad to be cooking with cast iron now instead of crappy "non stick" pans.
Did you grind the surface smooth? I'm curious because I just bought a Lodge griddle for my oldest son and I'm going to start the seasoning process before I give it to him. I'm debating whether I want to do that.
@@dreamingrightnow1174 I didn't. Mostly because I don't think I'd have done it right. Lol. It's still not smooth exactly, but it doesn't allow anything to stick, but I also cook with butter or cooking oil, as recommended by most articles I've read about cast iron, so that may help.
@@Camromulus Yeah, same; I'm not sure how to do it either, lol. Every time I cook bacon, it sticks afterwards and I reconsider getting my drill out.
@@Camromulus you don't need too, this is simply his preference. I would say it's a great pan as is.
@@dreamingrightnow1174 Most bacon is glazed with sugar if you live in the United States, which would cause it to stick. Try it with untreated bacon from a butcher and see if you still have that problem.
Went to lodge factory outlet last night and bought $180 worth of skillets. Christmas presents for 6 people and it’s still cheaper than one of the expensive skillets. No comparison give me good ole Tennessee made Lodge!
twra1 My well seasoned lodge skillet gets used right next to my All Clad pans. There is more to quality than just price.
Tennessee!
Christmas has nothing to do with Jesus Christ, Christmas came from Saturnalia, it's a roman holiday celebrated before Christ, merry Christmas means, happy the sacrfice of Chri......please wake up
Amen
@@godschild5587 stfu moron. JESUS CHRIST lived died and was resurrected. Xmas is celebrating his birth regardless of the date. Shove your condescending condemnation up your arrogant ass.
I learned alot from you folks on the subject of cast iron. When you ran your finger across the Lodge pan the lights came on. I took my Lodge skillet to the garage and sanded on it for nearly an hour. The effort cost me nearly a box of sanding disks and a new sander but that and a gentle touch with the angle grinder brought me to the place I needed to be. I downloaded your guide to seasoning and the party started. It took the better part of a day and a pound and half of bacon later and it is smooth as a baby's backside, fully seasoned and working as it was intended. My hat's off to you.
Thanks for watching Kenneth and Happy New Year to you
I really enjoy your videos. Here in Brazil cast iron is a very rare thing, but as someone who loves cooking I eventually came across Lodge and imported a 10 inch skillet to try it out. That was some years ago and I ask myself why some great things in life take so long to be found out! Since the day I purchased my skillet I have bought others as gifts. There are some weddings in my family to take place as soon as this Covid-19 pandemic is over and once again I’m thinking of importing great american cast iron skillets to surprise the newlyweds!
This is a really cool story. I hope the wedding went well.
Thank you both so much. I have been cooking with cast iron my entire adult life and use it more than any other pans. I have several Lodge and I agree that their finish is rough. I also have several other skillets and dutchies that are so old I don't know the manufacturer but those are my favorites. Slick as a frogs bottom inside and seasoned to perfection. God bless.
I own 2 Lodge skillets one square with grill marks and the other is round. Love them both.
That round griddle is nice. My husband uses ours when he makes more than one grilled sandwich.
Can't get full on fancy! Keep it simple.. cheers from Chicago!🍻
my wife wants to know which one is more aerodynamic incase she has to throw it at my big head should i ever stay too late at the saloon!!! I want to thank you and your wife for all the insight definitely improved my meals
It depends on how fast she is on the draw, thanks for watching
lol this cracked me up..
@@swampy8308 LOL!!
Tell her to buy a 6" Lodge skillet, weighs in at about 1 1/2 lbs and can be whipped across about 25 feet...lol
If your head is big enough it ain't gonna matter
My cast iron is all inherited, been used by my family for 100 years, cooked through the great depression, cooked for my grand mother and my mom and me, and soon it will be cooking for my children.
That iron that is old and handed down is the best
That is how I got all three of my pieces, and two are in that same age range with the other being from the 60's. Due to my last roommate having a glass top that he refused to let me use my cast iron on they have unfortunately been sitting in storage for about five years and now that I have the ability to use them they need to be totally cleaned and re-seasoned from scratch.
I got my first Griswold at 17 when I lit out on my own, 1971. If you have a Wagner or a Griswold hanging on the wall, please take it down and sell it to a cook. If you buy old or new, make it yours, sand the Hell out of it. 220-320-400-600-600-steel wool. Add $100 to the worth with some sandpaper. High heat, lots of oil - it's a frying pan.
That is great!
Im using a skillet from the 1880s and a 12 inch pan from about 1920. Also have several brands of new cast iron. The old is much better
I have always been a BIG fan of Lodge cast iron cookware! I used to live in South Pittsburg, Tennessee, where the Lodge factory is located. I go back to visit, and usually buy another Lodge pan!
"Chicken fried steak that beat Bobby Flay's butt"...suttle! Love it! You're the CHAMP!
Linda Leslie suttle?
Oklahoma style subtle
Yes! Thank you for the side by side by side comparison!
Thank you Bret for watching
Just subscribed to your channel and I'm really enjoying it so far. I've never used lodge skillets,but I have 2 Griswolds and 3 wagners including a wagner Dutch oven. All were left to me by my dad who was a true cowboy and cowboy cook in every sense of the word.
I see who is navigating the boat now. Strong woman. You're blessed.
She is the love of my life
@@CowboyKentRollins :) Something that I hope every man finds.
I have 2 Lodge pans, large one and medium one. I like the handle being small because it is easy to finish a dish in the oven without a long handle getting in the way.
This video is spot on . Thanks! I have worked 45 years in at least hundreds of commercial kitchens repairing equipment before retiring . Many kitchens have been using carbon steel skillets. They are a LOT lighter in weight, cook the same as cast iron skillets. All carbon steel are smooth. longer handles, have a pour spout on each side take the heat well or the same as cast iron. I was going to purchase a carbon skillet but I already have my grand parents on both sides and my parents skillets, must be each one is over one hundred years old and use them or at least one of them a few times a week. I suggest for the older women or anybody that has a concern , problem with picking up heavy objects trying a carbon steel skillet and see for yourself how much easer is it to handle. I know all Chinese restaurants use carbon steel woks that take a beating like nothing else and last forever.this only my opinion.
Carbon steel is pretty good. I have a small one that I use for eggs. One difference I have noticed is that it doesn't hold seasoning as well as cast iron. It works best with a thin layer of seasoning, and careful, soapless washing. If I try to put a thick seasoning on it, like I would for cast iron, it just peels off, but if I keep it lightly seasoned, it works great, even for eggs.
This is your opinion
They're for different things. The reason why woks generally use high carbon steel and not cast iron is that they need to transfer the heat at the base and dissipate it up the sides as it's common to move ingredients to the side to keep them warm while cooking other components. It doesn't retain heat as well, so they tend to compensate with an extremely hot flame compared to what you'd likely use with cast iron. Cast iron though doesn't dissipate heat as effectively, so when you add ingredients, that extra mass will reduce the reduction in temperature. As a result, it's probably not a good choice for Chinese.
Lionel here in central California. Kent I've been watching some of your videos and have really enjoyed them. My mother was a master of the cast iron skillet. Her fried chicken was second to none. I've tried most every type of no stick fry pan and they just don't hold up. I've had cast iron for years but hadn't used them. Then a few months ago I saw an ad for a Lodge 10.5 flat skillet for 17 dollars. So I bought it. So happy I did. I then got an 8 inch, it needs a little more seasoning but is good. Now I'm going to pull out the old iron out and put it back service. I buy American when ever I can. I ride an American motorcycle, car, and truck. Thanks for getting me back to American iron and keep that fire burning.
I am blessed that I have my great grandmothers collection of cast iron from before the 1900s......even her "cauldron" which is currently in my mothers shed as its so big i have no where to put it haha
I love my flea market 9" Griswald. Thank y'all so much, love your videos.
This was great to see. I've been wanting to get a Cast Iron skillet, and this helped tremendously! Thanks, guys!
I was actually happy with the Lodge pre seasoning. Yes the surface is rough but don't let that trick you, as long as you are using some good fat the surface is very non stick.
I bought a $18 Lodge, orbit sanded the bottom to bare metal, and seasoned with flaxseed oil 4 times, thanks to your videos. Works as good as those high class collector pans. Love u guys!
Kent reminds me of my grandfather when I was growing up. My fondest memories of my youth are with him. Thank you for being a real person and posting these videos. I watch every one I come across. 👍
Thanks so much Chris we appreciate you watching
Love the videos Kent. I'm primarily a Lodge Man but I have a Marquette skillet, that is made in Michigan, that beats everything new hands down.
After watching the video, I felt convinced to buy the Field brand but after reading lots of comments in this video, I think the Lodge brand is a better option after all... it was also my first choice anyway. Never knew about any of these other brands until I watched this video
Thank you. I'm new to cast iron and bought Lodge cause of price. So I'm learning about seasoning and it's been a lot of work but kinda fun and seems to be working well. I struggle with wanting to clean it right away either before eating the food or right after eating and not really relaxing. But food does come out great. And I also just bought Lodge Carbon Steel so learning that too.
Just saw this video. Been using this stuff for over 50 years. All skillets use to be sanded smooth, not anymore. Any of it will develop a smooth cooking surface as the carbon builds up. You can sand the cooking surface but don’t use metal brushes. A heavy skillets maintains heat longer but its heavy. One tip I’ll relate, always bring your skillet up to temperature before adding food and never use soap! I put my skillet back on the stove and reheat to drive out moisture. The wipe down with olive oil lot less canker
I love my stargazer skillet! And I really appreciate them giving a military discount! That 15% paid for my shipping and sales tax! Big shout out to stargazer for an amazing product! And thank you Cowboy Kent for reviewing this awesome skillet! I never would’ve known about it without your video!
Thanks David and glad you are enjoying your skillet
Lol, you might as well say you love to overpay for things.
I have never cooked in any of the brands other than Lodge. My only complaint is, it's so freaking heavy! But, if you know how to care for your Lodge skillet it gets the job done and way easier on the pocket book. Thanks for a great review!
Lodge has a 12" skillet on Amazon for $19.90, and a phenomenal 12" cast iron lid for $24.50. Their 10.25" skillet is 14.88, and their 10.25" cast iron lid is 20.98 on Amazon. They also have a 15" skillet (yes, it is heavy but very high capacity) and a 17" skillet on amazon. Their cast iron pizza pan fits perfectly over their 15" skillet, so I use it as a lid (which is also heavy). These pans do have two handles, so they can be lifted and carried by an old, skinny woman (with a lot of spunk). Also, the rough finish will smooth-out with use, and a metal spatula vigorously scraped over the pan will not ding the seasoning. It remains smooth and happy, no matter what I do to it. Considering the really low price and the heftiness and versatility of the pieces, I believe Lodge cast iron cookware wins hands down every time.
I love this comparison of the 4 skillets! Thank you guys for sharing you opinions about the different ones. However, I will keep using my Lodge. Had them for years and never failed to turn out a beautiful cornbread or fry up some eggs that didn't stick! And the price is easier on my wallet! Thanks again!
Thanks for watching
Great review, straight forward and honest. I've used a Lodge and Stargazer over the past year and I really gravitate towards the Stargazer more often. The design makes cooking and clean up so much easier.
It is good iron, thanks for watching
Just wanted to say thank you for this video. I was looking for a quality piece of cast iron without the heat ring for my induction stove. Also like the handle and overall look of the Stargazer. Just ordered a Stargazer 10.5. I currently have a less expensive 12” cast iron skillet that I started with awhile back with the rough finish that I sanded, refinished and seasoned.
I recently starters using an antique lodge & found your videos helpful learning how to re-season & care for it. I’m thinking of treating myself to a new piece of cast iron & really appreciate this video!
Our pleasure
Thanks so much for comparing these. I was really interested in y'alls thoughts. I have the Field, Stargazer, Finex and Lodge. Field is my favorite then Stargazer. The cooking service of the Finex is nice but the inside sides are rough which I'm not a fan of. Also while the spiral handle on the Finex stays cooler it is too fat for my small hand. My lodge is the rough surface which was a pain to get going. My lodge will never be like the Field or Stargazer surface but the Lodge does cook ok. I just prefer the Field right out of the box. Excellent video and look forward to the next.
Thanks Brenda and Shannon said the same thing about the handle
I'm right there with you. I started out with the Field #8 and loved it so much that I bought the #10. One thing I love the most about it is that it heats up fast, probably because it's lighter than most any other modern US cast iron. It does cool down faster, too, which I like because I don't have to worry about removing my food right away and it get overcooked by the heat retention. The handle is marvelous. You can tell they put a LOT of time researching what felt the best. It's also not too long that it's crowding a smaller stovetop. The finish is also great and I think the very tiny milling marks helps it hold onto the seasoning by giving it a bit more surface area. I can't say enough about Field Co., and I cook with it almost every single day. I love my Griswolds and Wagners, but there's something special about the Field.
Purchased a Lodge 13 inch and a Lodge griddle. The surface is ruff, but I’ve had no problem with anything sticking. Clean ups have been fairly easy as well. The only con I see is the weight. They are heavy.
Not the momma!!!!!!
Asked for a cast iron skillet for my birthday earlier this year. Got myself a 12" Lodge (i think its 12" i don't have anything to measure with) and I love this thing. I'm actually of the opinion that the rougher pre-seasoning is better, mainly because i feel it creates an interesting texture on food. Plus I feel its actually easier to clean, because I think food particles don't stick to the pan so easily on an uneven surface.
Personally I would go with Stargazer. Yes the handle isn’t for people with soft/sensitive hands but if that’s the case you’d be using an oven mitt. I’m a farrier so it wouldn’t be an issue. The thought into the design is a major plus! It shows someone who likes to cook had their hand in the build process!
I have the 12” stargazer and I wanna give up on it. My $20 lodge 10” outperforms the $150 SG every single time 😢
I really enjoyed watching this. I had to learn how to use and season cast iron when I got my first Lodge 12" skillet several years ago as a Christmas gift. These days I have two 12" skillets, 5 qt dutch oven, a 10.25 griddle, and my 2 burner stovetop griddle, all cast iron. I enjoy your videos and really like your recipes that use common and simple ingredients to make out of this world food.
Thanks so much for taking time to watch
I love how Kent was so blown away when she said aficionado! 😁
Thank you sooo much for making this video! Just bought your two cookbooks and was reading up on the chapter on all things cast iron and this was my next question! Well now that I have a solid basic knowledge on cast iron, which one should I get? Thank you both for your opinions and advice!!
Love all my lodge pans. Never understood why people sand them down. With proper care they become just as non-stick IMO. Just ordered a Smithey #10 pan and am super excited.
Thanks for the honest review. I found it very valuable and informative.
My mother gave me two (sm & lg) Wagner Ware cast iron skillets about 25 years ago that my grandparents received as a wedding present in roughly 1900. They are soooo nice!!! I have used lodge and don't care for them because of that rough finish... which I now know can be removed. I also have a FINEX which is nice but very spendy. At my house the hands-down winner are the Wagner Ware. Thanks for all the great videos... love them.
Them old Wagner's are some fine iron , Thank you for watching
I didn’t give a hoot about cast iron until I started watching your channel. I did have a no-name Chinese pan I got at Costco that I never used. I pulled it out of the cabinet after watching your channel and gave it a try - then I was hooked. I figured I needed a better pan to really get the benefits of cast iron cooking. Based on this review and some others I watched on KZhead, I picked the Stargazer 10.5 inch pan. I just got it yesterday. I love it. Thanks so much for your excellent videos on selection, seasoning, care, and recipes.
My lodge was rough but over time the seasoning built up and now it’s somewhat smooth, But my old Birmingham set from the 60s are flawless.
I just got a Stargazer. This handle will take some getting used to. It "hits my hand wrong" haha, but does heat up slowly, staying cool through cooking breakfast for one.
Good iron it is
Exactly the video I was hoping it would be. Very useful and informative comparison of the different features. Thanks for sharing your insights.
That you for watching
Kent’s nonverbal approval of the Stargazer convinced me. Watch to the end. I just placed my order. Thanks y’all !
Finally a straight forward video about cast irons that didn’t leave me confused! Thank you!!!!!
I like my lodge skillets. I have a 12" 10" 8" and a 61/2" and like them all! And thanks to you I know how to season them and keep them seasoned . I do appreciate all your videos - thanks!
Thank you Elwyn for watching
Excellent video! I was really looking forward to seeing this and appreciate your input and expertise! Hi Shannon!!! 🙂
Thanks Jerry so much for taking time to watch
I've never smoothed my Lodge cast iron and I can cook in it with no sticking. It was my first cast iron and there was a learning curve of about two months, but I can fry eggs and make pancakes in mine now so overall I feel like that's been a success. I wait for sales and haven't spent over $20 for any single piece.
Don't turn away cast iron lovers... this is a great review.... the seasoning finish, weight, handles, design... give you some real good basic info. Thanks you two!
I just bought two Lodge 10 inch skillets that are preseasoned and I love that they are made in USA to surport jobs for us. And I don't mind the rought surface because I read it will get smooth the more it is used. From you Kent, I learned to still re-season after each use and Shannon I do us the small handle to carry it, when my hand is tired. I learned a lot about the different bands of cast iron, thanks Cowboy Kent Rollins and Shannon
I have a lot of Lodge cast iron as well. It will definitely get smoother. I can tell that my 10 inch skillet, which gets used the most, is smoother than my larger and smaller skillets. Get a flexible metal spatula and don't be afraid to use it. I've used the Dexter-Russel pancake turner for years on my 10 inch, and it feels smooth as...well not glass, but maybe a table top. There's no noticeable peaks of texture any more. Just keep using it and enjoying it. Stick to heavy searing for a while. Any protein that isn't fish or eggs. I personally think there are better pans for both of these things. If you're not out in the woods, you have choices to use the right tool for the job. Cast iron will never beat non-stick pans in cooking eggs. I don't care what the cast iron community thinks. You don't have to get a pan blazing hot to cook eggs. Carbon steel is great for fish and other delicate proteins because it has a bit better temperature response than cast iron, and you can get it hotter than non-stick to get a good sear on fish and scallops for instance. Carbon steel is lighter as well, so you can do all the flipping and swirling you want with one hand like with stainless. Carbon steel will heat up and cool off faster if you are sauteing and they are great for one-pan cooking. It's what they make woks out of. It's just a great every day performer. I love all of my cast iron, and went through a phase where I tried using it for everything. Now I find I'm using the pan that suits what I'm cooking: • Cast Iron: Fast, super hot sears (steaks, burgers, cornbread, etc) and long cooking (chili, roasts, stews, beans, tough greens like collards) • Carbon steel: Fast hot sears (chicken, seafood) general everyday cooking and sauteing. • Non-stick: Low temp stove top cooking (eggs, pancakes) A good pan here is essential (one that won't warp), but you don't want to overspend either. Non-stick should be thought of as disposable, but with care, they can last a while. Don't preheat them too long. Start them up when you are ready to throw stuff in them, don't get them too hot, don't use metal utensils, hand wash them (they clean and dry easily), store them under another pan with towel sandwiched between to protect them from getting scratched by other pans in your cabinet, etc. Get them cheap from restaurant supply shops. • Stainless steel: General everyday cooking (soups that don't have to go too long, etc). Anything acidic. I find myself reaching for stainless less often these days. • Aluminum: Good quality baking sheets, big stock pots because it is cheaper and lighter (turkey fryers, etc) Also good, restaurant quality non-stick will be aluminum. Never cook anything acidic. Aluminum seems to have gone up in recent years though. • Copper: Low temp cooking for rich people. This isn't just advice for you, as I'm sure you know all this. And it has been 2 years since your comment, after all. I can talk about cooking for days and maybe this will be helpful for someone else 2 years from now :)
@@static79 thank you. I found this comment helpful.
@@static79 Thank you, very informative. Sounds like experiences cooking 🍳 has perfected each different use.
Nice video. I recently got my first cast iron pan, a 10 inch Lodge at Walmart for $16 , then a second set (deep skillet/oven with cover combo) at Costco for $30. Did not know short of the Lodge, cast irons are so expensive! My vote is for the Lodge! For one, it is the heaviest, so it will retain the most heat. And of course the price. The rough surface is really not that bad. I struggled (still learning how to season) on the first one, but the second, I got to a non stick state just after the first seasoning. Just take a new pan, spread generously some oil, heat, and let it smoke. You can physically see the oil thicken up in sections. Pat the thick oil sections with paper towel. You can then see the oil "dry up". I have an electric stove so when I turn it off, it will still provide heat for a while. At this point, take about a tea spoon of oil, and spread it thinly (you can see it sheen on the surface) on the hot pan with towel. Just leave the pan on the stove, and let it cool. My first pan (about 2 months of light use) is already fairly smooth with the seasoning build up through use and simple wiping after use when the pan is still hot.
I've been looking at a lot of cast iron skillet videos about what is what & how to season them. I went on ebay to see what Griswold's, Wagners, etc. would cost and some of the older skillets are being just as pricey as the higher end skillets shown here. I won't give up.
Thank you two for the comparisons. I had never heard of some of the other brands.
Those Lodge pre-seasoned surfaces are rougher than the non-pre-seasoned they made in the past because it is believed that once the usage seasoning process takes over, the actual hardness of the seasoning has a better retention, it sticks best vs. starting out with a smooth surface. It's a hard call unless the skillet is used daily and with heavy use to actually experience the difference. Some have said the smooth surface beginnings seasoning tend to lift and become spotty with use vs. gradually build up evenly across the entire bottom surface. Everyone has their opinion but its likely not going to matter if the skillet is used heavily daily and gets a nice seasoned surface started and built up quickly with many many heat cycles than a skillet that might only get used 1x a week. In that case, the seasoning process is going to take a long time and that's likely where most folks steer away from cast iron. Not everyone is born with patience and determination. Thank you for the review ! From this side of the video, The Stargazer has the best features. Love the radius in the handle or thumb groove, the length and size of the handle with it's gentle curve outward from the lip of the skillet. Also, the design of the front handle, it is beefy and not likely to break off as soon as some of the other designs. If the Stargazer were handmade like the Butter-Pat, it might be worth the extra cost but anything over one hundred dollars in those skillet sizes is getting pricey for most made in the USA folks.
With all of the preseasoned Lodge I have been indulged with, and my vintage skillets, I have everything I need/want. I would expect my Lodge skillets to be smooth by the time Junior inherits them--the vintage ones he will have to wait for.
I have had a Lodge 15" for a year now and it cooks extremely well. The thickness make for even heat distribution. I will say though, my egg fryer is my Grandmothers unmarked Wagner.
Love my Wagner cast iron skillets! They will go to my son. I wish Wagner was still around. :)
@@sehartley1815 What? Wagner is no longer available? What happened to it?
I love your channel! I grew up around campfires, a chuck wagon and cast iron. I've cooked for 10 folks down on their luck to 800 people celebrating their American freedom. I love the resurgence in interest in cast iron and all the new companies making great American products. I have my old broken in Lodge skillets but I think the new comers to cast iron could do well with these new beauties. At the end of the day just pick one and make it your own. Make memories with it and your kids and grand kids.
Hey Kent and Shan, love the videos, especially all of Kent's little cowboy sayings. Just got some cast iron myself and your series has been incredibly helpful. Keep up the good work!
Best thing to cook with
I think it should be noted that the finish on the butter pat holds seasoning better than any lathe finished skillet. I own a Finex and a Butter pat. The butter pat is more porous and in my experience so far - makes for a better seasoned, better non stick finish vs the lathe finished alternatives (every other modern high end cast iron skillet out there). I would also think that makes for a more uniform thickness and less chance of a hot spot - Cast Iron does not come out perfectly flat, so when you force a flat surface to one side or the other, you will no longer have uniform thickness in your pan- though I haven't had any issue with hot spots on the finex. It seems to me you get what you pay for and these are all appropriately priced. If you have the money, I would recommend that you buy a Butter Pat - you wont miss the extra 50 bucks and you'll have the best skillet you can buy.
thanks for comparing them. My first instinct was to find an old Wagner, but I think The Stargazer may have changed my mind
Thanks so much for watching
Smidge Does Stuff i love love love my stargazer
I love my stargazer, it has a heavy base, great for searing, field feels the most like an old wagner.
I bought a new Field skillet a few years ago and it's a work of art in my opinion. Liked it so much I had one shipped to my brother. I have an old Lodge I found in an abandoned house I spent a few hours sanding it down smoother and it's really a great pan too. Ive been using cast iron for 5 years and getting pretty good at it. It's definitely a skill and one anyone can learn. I laugh, when I first started I wanted to chuck them in the trash. Everything stuck. Now I can go a year and nothing sticks with no re-seasoning necessary.
I have 2 Lodge cast Iron their 12 and their 10 inch pans both of mine started out with the rough seasoning but it has since smoothed out from using metal scratchers and metal spatulas in it. I wished I had seen Kent's video on smoothing them out.
Nice. Thank you both for your efforts. I already owned two Lodge skillets and have always loved them. However your Field video inspired me to buy one and I too love that skillet as well. Cast Iron is my daily go to cookware. Good stuff. Take care.
Thank you for watching
One of my favorite skillets is an SK made in the USA that I picked up in a goodwill store. I refinished it and it is smooooooth. I own a lot of lodge (including Dutch ovens). Very serviceable and use them daily. We cook with cast iron on boy scout campouts too. Just can't beat the results of great cast iron cooking.
I love my Griswold from the 40's, 50's era. Used it many times with and without the lid and my lodge I had to take time with to get it smooth, but now it's my go to skillet for big breakfast items.
good stuff
Love your channel Kent. I just can't leave all my Griswold Iron Mountain! I have one Lodge flat griddle that I use for heating fresh flour tortillas in a pinch.
It bought my first cast iron when I left home 30+ years ago, My adult daughter tried to make off with it not to long ago lol. It sure doesn't look 30yrs old. I've watched my mother go through an enormous amount of non stick crap over the years, and pay more than I do for my cast iron.
If I was in charge at Lodge, I’d offer a more “heritage” line of cast iron with a more finished quality and a higher price point, but not as high as the others. They do all seem to be excellent quality and to each their own. Another entertaining video as always. Thanks for doing what you do!
Thanks my friend for watching
Cowboy Kent Rollins my pleasure. Have you done a review or heard of Smithey Ironware Co. I forgot about it until this review reminded me as it’s not included. Very nice stuff and made in America. May be just what you’re looking for. Also, HEB sells cocina wear here in Texas and it looks like what you want, but I don’t know where it’s made.
Not sure it's possible at a lower price point than the others. The pebbled bottom on the Lodge pans is needed for their mass produced seasoning method; for a smooth bottom, you probably have to hand season, which is pricey.
That's a good idea
A friend just bought a Lodge skillet and hadn't used it yet, so the surface was rough, as is usual for Lodge skillets. I sanded the inside smooth, then seasoned it (5 coats!) for her over a couple of days. I also told her about your channel, and hope she gets years of use out of her cast iron.
You two are amazing! The soft quiet Bobby Flay beatdown was awesome! Of course I'm a subscriber!
I thoroughly enjoyed watching this very fair and balanced comparison of USA Made cast iron skillets. I respect y'all's opinions and realistic reviews with no punched pulled. Great job explaining the pro's and con's of each skillet and I actually thought the Field was the overall best as well. Thanks again for your objective opinions and so much fun to watch (especially the outcuts at the very end, too funny). Cheers!
You are 100% correct! Having used them all myself also, I agree, the Field cannot be beat right now.
Thanks William
Very informative thanks. Helped me make up my mind
Thanks Mark for watching
Thank you so much for reviewing these 4 pans. I love your reviews. Excellent job to the both of you. I've been thinking of getting me a cast iron pan but had been turned off by the massed produced stuff that seemed so rough. I thought to myself, there must be something i'm missing. Your review was just what I wanted to hear. The star gazer looks like a good fit for me. Thanks again .
It is good iron, Thank you for watching
I have my grandma's old Wagner. Nice smooth bottom. All my other cast iron is Lodge and I have several. I actually like the roughness as I feel it grips and holds the oil I used to season. My skillets are all pretty much like glass from good seasoning. I haven't seasoned my combo or Dutch oven as smoothly yet but I'll get them there eventually. I used crisco shortening to season my round flat iron and it made a glass like finish pretty quickly.
Sounds like Lodge is the winner, for me.
I have a lot of preseasoned Lodge. I love it, and I love my vintage 5, 8, 9, and 3c skillets better. My mother has gone through so much cookware that I did not get the chance to inherit her stainless. I tell her that as long as I can lift my cast iron I will use it.
You should check out Lodge's new line called "BlackLock" anywho.... American Made cast iron is the ONLY way to go!! Great video!
I have a Lodge 12 inch skillet and I've had it for about 20 years, but I never got the seasoning right until I saw the cowboy on youtube a few months ago. He is very good at instructing the viewer and sharing his expertise.
Best thing to cook with, Thank you for watching
I was able to get my first cast iron pan and I thought about and I didn't know what brand it was. It's a lodge and it looks exactly like what you have here. It's wide so you can fit a lot of eggs in there, deep, has pour spouts and is perfect for what I do. I wasn't aware of the other ones, but I would lean towards the butter pat if I was into pouring. These are good choices.