Articles · Where two groups agree
Chefs and buy-it-for-life enthusiasts converge on five pans, and the two real numbers behind them come from one chef's own kitchen, not a lab.
About Chef and Buy It For Life Enthusiasts.
We have not used any of these ourselves. We read 10 sources and structured what 9 people said. Of the 28 quotes below, 10 are complaints and 4 come from someone with a declared commercial interest. Every one of them links to the person who said it and the second they said it.
Based on 9 people, 10 sources and 72 recorded claims. A declared interest is labelled beside the quote rather than removed.
Chefs and buy-it-for-life enthusiasts converge on five pans, and the clearest picks come from one chef speaking about his own kitchen. Adam Byatt, who discloses a gifted interest on some of what he uses, calls a Control Induction hob his choice for portable cooking, a Microplane grater essential for citrus and parmesan, and his Bragard aprons ones he has worn and loved for years. Adam Byatt alone holds 42% of everything said in this evidence.
But this is a great bit of kit. If you if you want portable cooking solution, that's the one.
Cites portability
Adam Byatt was given the product. Stated in the source: “This is a an induction hob that was given to me by Control Induction. They gifted this to me very kindly.”
A microplane is a great thing for truffles, for parmesan, for all sorts of things that we use, lemons and citrus and stuff like that. So, really good microplane, nice and sharp, really important as well.
Cites edge retention, versatility
These are Braggard fulllength aprons that we use. They're from Braggard. They have a little pocket at the front. And I've always worn these aprons and love them very much.
| Product | Cited in favour | Cited against | Voices | Declared interest |
|---|---|---|---|---|
| Lodge cast iron skillet | appearance (1), durability (1) | seasoning durability (1), surface finish (1) | 2 voices | none declared |
| Field cast iron skillet | appearance (1), surface finish (1) | availability (1), handle (1) | 1 voice | 1 of 1 |
| Onine titanium lined pan | none recorded | availability (1) | 1 voice | none declared |
| Le Creuset dutch oven | appearance (1), heat retention (1) | heat resistance (1) | 2 voices | none declared |
| Smithey cast iron skillet | none recorded | price (2) | 2 voices | none declared |
So if I want to chop chop through some duck carcasses or perhaps move through some the cartilage in chicken thighs and things like that, I'll use a knife like that that's got a bit of weight behind it.
Cites weight
but it's also the heaviest of the three options at eight pounds
Cites weight (against)
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
I kind of dispose with them. I use them and, you know, use one a year or something.
Cites durability (against)
now lots of people have a grater but the one that i would really recommend is a microplane which is really the best grater on the planet if you want those nice delicate threads
Cites edge retention
I'm not going to really cut so many herbs with it because it's not razor sharp.
Cites edge retention (against)
The Lodge cast iron skillet's factory finish is the objection: Kent Rollins says it disappoints him more than any other skillet's seasoning.
Hannah calls it the least expensive of the bunch and a great bargain, and found it the most durable of three she compared, calling it basically indestructible. Kent Rollins separately calls its classic design a close tie for what people picture when they think of cast iron.
No one among the 9 people quoted states how long they have owned a Lodge.
now of all the Skillets here the one that probably disappoints me the most in seasoning the way it comes to you or the way you buy it out of the store is Lodge with that rough finish on it
Cites seasoning durability (against), surface finish (against)
We'll first look at our traditional winner from lodge. This is by far the least expensive of the bunch and it is a really great bargain.
Cites price
Quoted earlier on this page. Hear it at 2:31.
Cites durability
I think folks we should have a pretty close runner-up if not a tie on just classic design what you think of when you think of cast iron skillet and that would be launch
Cites appearance
The Field cast iron skillet may be hard to find when you want one: Kent Rollins says it "may not be as accessible as" the Lodge, so buyers should check stock first.
Kent Rollins, who was sent one free, still says he loves the skillet, and likes its resemblance to old authentic cast iron. He also wishes the handle were longer, so a towel stays clear of the gravy, and warns the seasoning needs re-doing each time or it loses ground.
Kent Rollins put a month and a half on his in 2018, the longest ownership stated for the Field.
it may not be as accessible as what you can find some of these other pieces especially Lodge so be sure if you're wanting one to make sure that it's in stock
Cites availability (against)
when we did our unboxing video they sent us an 8 I love the skillet I do
Kent Rollins was given the product. Stated in the source: “when we did our unboxing video they sent us an 8”
but I will tell you what they done went and done they don't went and went to making a 10-inch skillet now I've had this about a week and I love this rascal
when I picked it up the very first time out of the box the thing that I liked about it was it was similar to the design of old authentic cast iron folks this is a pretty good lightweight skill it's sort of like the old stuff was made
Cites appearance, surface finish, weight
getting on down the field I think the thing that really impressed me the most about it was the weight sure but they had such a good machine finish on there to it
I would love to see this a little bit longer I would because it's hard to get a cup towel on that if you got gravy in it and not get the cup towel in the gravy
Cites handle (against)
you can see on this handle as you zoom in here if this was rounded off right here a little more to me it would be a little more ergonomically friendly to your hand it would
it holds seasoning but if you're not careful you'll lose some of that if you don't re-season every time every time every time
Cites maintenance (against)
I've been using this skillet for a month and a half every day is it solid black everywhere no it's got some bronze coating to it a little spotted in colored a little motley color
Cites seasoning durability
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet”
Owned 2 months
The Onine titanium lined pan is no longer sold: Adam Byatt says "you can't buy them anymore," though he still rates them highly.
We do not know whether it holds up broadly since only Adam Byatt, speaking professionally rather than as an owner, mentions it. He says it has "done its years," about eight.
It's done its years. Probably had that about eight years.
Owned 8 years
we don't work with them anymore so much because they're you can't buy them anymore, unfortunately. But these are great pans if you can buy them.
Cites availability (against)
The Le Creuset dutch oven's ergonomics draw a minor objection: The Knife Wizard notes only the Lodge comes with "a stainless steel handle on the top," though he calls the difference mostly moot.
David Chang, speaking under a sponsorship, calls it fantastic for braises and a great finishing pot to serve straight from.
a nice little thing of note is that the lodge comes with a stainless steel handle on the top the L Crusade does not however this is good up to about 500 a little bit over 500° that's good for an infinite amount of temperature but when you think about it you really shouldn't be using this above 500° anyway so I feel…
Cites heat resistance (against)
they're fantastic they're heavy they're great for brazes it's a great like just finishing pot and you can serve your food in here and it looks great
Cites appearance, heat retention
The Smithey cast iron skillet may cost more than it needs to: Hannah says it runs around $200, compared to a Lodge at only "a quarter of the price."
Julia points to it at $200 as the pick for a reader who wants a really nice skillet, calling the Lodge the better buy at $43.
This pan by Smithey is around $200 compared to the Lodge's, $44 a quarter of the price.
Cites price (against)
If you want a really nice cast iron skillet, check out the Smithey Ironware number 12 for $200, or for the best buy, check out the Lodge 12 inch cast iron skillet for just $43.
Cites price (against)
Adam Byatt gives the two longest figures here, both from his own professional use: an AGA cast iron pan at roughly 20 years, disclosed as gifted, and an Onine titanium lined pan at about eight years. Kent Rollins, sent his Field free, put a month and a half on it in 2018.
Everything past that turns to prediction. Adam Byatt calls an Apex chopping board built to last a lifetime; The Knife Wizard says a Le Creuset will last pretty much forever; and Kent Rollins describes Lodge as a company that has been making pans in South Pittsburg, Tennessee for about as long.
I now own a hundred of them and we've had them for over 15 20 years which they look like we've had them 15 20 years but yeah they're they're a brilliant pan
Cites durability
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them”
Owned 15 years
Quoted earlier on this page. Hear it at 13:04.
Owned 8 years
Quoted earlier on this page. Hear it at 3:00.
Cites seasoning durability
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet”
Owned 2 months
but they are they last a lifetime, and they are a huge part of what makes for me the whole process of cookery really enjoyable
Cites durability
all I know is that these are both things that are going to last you pretty much forever until you drop it and break a hole through your floor
Cites durability
that is Lodge now Lodge has been in business in South Pittsburg Tennessee forever and ever they have this handle that I really like
Cites handle
Adam Byatt, professionally using an AGA cast iron pan for about 20 years, still calls it a brilliant pan; the same chef, eight years into an Onine titanium lined pan, says it has simply done its years and is no longer sold. Kent Rollins, a month and a half into a Field he was sent free, already loves it and likes its old-style design.
Quoted earlier on this page. Hear it at 14:04.
Cites durability
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them”
Owned 15 years
Quoted earlier on this page. Hear it at 13:04.
Owned 8 years
Quoted earlier on this page. Hear it at 3:00.
Cites seasoning durability
Kent Rollins was given the product. Stated in the source: “we got this box in the mail we did an unboxing video on an 8 inch field skillet”
Owned 2 months
Quoted earlier on this page. Hear it at 4:31.
Kent Rollins was given the product. Stated in the source: “when we did our unboxing video they sent us an 8”
Several more products are named on this sheet, none with enough behind it for its own section: a Microplane grater (2 recommenders), an Apex chopping board (1), a Mac filleting knife (1), a Mac chopping knife (1), a Hestan frying pan (1), Hestan CopperBond (1), a Bragard apron (1), a Mannkitchen pepper cannon (1), Matfer piping nozzles (1), Misono kitchen knives (1), a Hestan lidded presentation pan (1), Capezzana olive oil (1), an AGA cast iron pan (1) and a Control Induction induction hob (1). Thin coverage is not a verdict against any of them; it is simply what these 10 sources can carry.
Quoted earlier on this page. Hear it at 6:32.
Cites edge retention, versatility
Adam Byatt, a chef, judges tools by what they do for him in service: weight in a knife for cutting through cartilage, or a grater sharp enough for delicate threads. Hannah, a cookware reviewer, measures the Lodge in pounds and durability tests instead. The Knife Wizard, a buy-it-for-life enthusiast, weighs the Le Creuset's resale value and its missing stainless handle against the Lodge's, a calculation neither the chef nor the reviewer makes.
Quoted earlier on this page. Hear it at 1:37.
Cites heat resistance (against)
Quoted earlier on this page. Hear it at 2:31.
Cites durability
Quoted earlier on this page. Hear it at 4:31.
Kent Rollins was given the product. Stated in the source: “when we did our unboxing video they sent us an 8”
Quoted earlier on this page. Hear it at 1:30.
Cites appearance, surface finish, weight
Adam Byatt alone holds 30 of the 72 claims in these 10 sources, 42% of everything in scope, more than any other single voice. None of the 9 people quoted claims to have owned anything longer than the 180 months behind Adam Byatt's AGA pan. None of the 9 people quoted about the Lodge or the Smithey speaks as an owner, a professional user, or someone who stopped using one, and sixteen products carry no ownership duration behind them at all.
Quoted earlier on this page. Hear it at 14:04.
Cites durability
Adam Byatt was given the product. Stated in the source: “they gave me these pans to cook on and I really loved cooking in them”
Owned 15 years
Authority here is scoped to the subject, never to how large someone’s audience is. Where we hold no domain expertise for a person, the page says so rather than implying one.
My channel is the place where professional and home cooks and foodies alike come to learn and share skills. I’m so excited to be sharing recipes, behind the scenes footage and some of the secrets of a Michelin star restaurant. Subscribe to level up your cooking and to be a better cook.
Love outdoor cooking? Want to learn more about Dutch oven cooking, cast iron or grilling? Then you've saddled up to the right place. I've been cooking outdoors over live fire for over 34 years as a chuck wagon and cowboy cook. We have a new series on the Outdoor Channel "The Cst Iron Cowboy" You may have also seen me on Chopped Grill Masters, Chopped Redemption or Beat Bobby Flay. Stick around and be sure to subscribe for tips, tricks and recipes. Keep the fire hot and the wood dry... Kent
Arguably, one of the most important purchases you are going to make for your kitchen is your knife set. Proper knifes are what separate the amateur from the professional chef— a good set not only give you cleaner, safer cuts, but also give you the proper mindset that helps you grow your skills. This all started because I was shocked at the terribly subpar reviews and general lack of information out there. Since I have a strong background in a variety of things including cooking, engineering, production, and whatnot, I thought that I would take it upon myself to create REAL reviews based on having the various knives in my possession. The owner of this YouTube channel is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
I love food, maybe too much. The goal here is give out all the secrets I've ever learned completely for free, teach people how to cook, or make them unbelievably hungry. If any of the 3 things happen then I'm happy.
Every product, brand and category named in a claim behind this article, not only the ones with a section of their own above. Where we hold a full page for one, it is linked; the rest are named as text because the evidence has not cleared that bar yet.
Products
Short quotes and deep links only. We publish no transcripts, and every quote above opens the original at the second it was spoken.
The prose above was written by a model from a fact sheet assembled out of the evidence, then checked line by line: every quote verbatim against the evidence table, every name against a claim, every number against the sheet. Prose that fails is not published. It is derived data, not testimony. The testimony is the quotes.
Verified 2026-09-17
When someone quoted here was paid, sponsored, sent the product free or works for the brand, the quote says so and, where they said it themselves, gives their own words about it. We keep those quotes rather than dropping them: a paid endorsement is still evidence, and you should be the one to decide what it is worth.