Lodge cast iron skillet
It is a heavy, crude piece of iron, But, it is indestructible. You can scrape it with steel wool. You can put it directly in a campfire. You can drop it on concrete and it will not crack.
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This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
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It is heavy, it is indestructible, it's versatile.
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And it becomes more and more naturally non-stick over time.
Now, our favorite among the traditional pans is still the Lodge Classic cast iron skillet, 12-in size.
this cooks perfectly fine. Like needs nothing. It is rough. Yeah, it is.
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bad is in the pan. It's probably the cook is you.
The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
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Despite the lighter construction, it actually had the best heat retention of all 12 skillets.
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On the lower end, Victoria and Lodge Chef Collection are my two top picks.
Few products in the world last forever, perform really well, and cost under $30.
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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.
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so let's talk about Lodge and folks accessibility is number one because you see it everywhere and it's in stock all the time you ain't gonna have to wait and they have so many different pieces of Lodge cast iron that you can buy whether it's a skillet a griddle a dutch oven they have you covered on all of it
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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
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the field company this is 160 and you know those are directionally in and around the same prices for some really nice bespoke cast iron and of course the field and company coming in a little bit cheaper and i think that just has to do with the amount of weight or material of iron actually used in it relative to the…
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This is our favorite by lodge and it is a terrific pan.
The best part is that you can get a Lodge 12-inch cast iron skillet that will last a lifetime for under $30.
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Besides cast iron skillets, they make enameled cast iron Dutch ovens that perform like Le Creuset but cost much less.
Instead of paying over $400 for a Le Creuset Dutch oven, you can get a Lodge that's made of the same materials and is actually thicker for under $100.
could cook French omelets with minimal fat straight out of the box?
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The results were impressive. I made perfect dumplings
dumplings are perfect. No sticking at all.
frozen dumplings in this cheese grater, that means that everyone can.
The main complaint about lodge cast iron pans is always the same.
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So rough that some people say it makes them impossible to cook on.
Out of the box is so rough that I can literally grate cheese on it.
I cooked two eggs and the pan was clearly too hot.
I had to abort the mission and start again.
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.
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it was smooth and stick resistant and well seasoned, and it's $43
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Actually, by the end of the testing, even though it was a little rougher at the beginning, it was smooth and stick resistant and well seasoned, and it's $43.
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If you want to spend a little bit less, we have a best buy, which is old faithful Lodge cast iron. That's the Lodge 12 inch cast iron skillet.
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The Lodge Chef Collection is lighter, easier to maneuver, and had the best heat retention in my test.
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If you don't want to spend that much, Lodge Classic is the best value. It costs a fraction of the price and still performs really well.
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A brand like Lodge, which is still made in South Pittsburgh, Tennessee, sells a 12-in skillet for $25.
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if you're somebody who just wants a really nice cast iron skillet that can cook and get the job done you can go with the lodge save yourself 280 bucks
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It comes pre-seasoned so it's ready to use right out of the box.
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It is heavy, it is indestructible, it's versatile.
Yeah, this is great if you're trying to get away from the forever chemicals that are in traditional Teflon non-stick pans.
At about $33, this is a real bargain.
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But this thing cooks if you know how to do it.
compare that to my 90 years old grease wool. Yeah, massive difference.
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The Lodge Classic is also a great option if you want something more substantial, and the value is incredible.
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The biggest issue for me is the handle. It gets very wide where it connects to the skillet, then it narrows toward the end, and the edges feel sharp and dig into your hands.
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It heated more evenly than most of the skillets with only a 32° difference between the center and the edge after 2 minutes.
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It also retained heat very well and stayed stable during the warp test with no noticeable change.
It also stayed completely flat after I heated it on a powerful induction cooktop at 425° F for 2 minutes, which was not the case with some of the others.
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Because of the thick construction, it heated slower than the thinner skillets, but it retained heat well.
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Despite the rough cooking surface, the egg didn't stick at all. It didn't slide quite as freely as it did on some of the smoother skillets, but the difference was pretty minor.
This skillet performs great, but I'm not a huge fan of the handle.
The skillets with the rougher surface, the Calphalon, and the two Lodges hold their seasoning well.
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The egg in the Lodge Classic didn’t stick at all.
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but it's also the heaviest of the three options at eight pounds
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so we're going to start off right here with Lodge and we're going from cheapest to highest start gazer field finex and Marquette
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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
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one thing I've always thought about Lodge and some of their old stuff wasn't as bad this way this corner is pretty Sharp now if I was going to use this every every day I know what had happened to it I'd take a grinder to it
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it's good to hang a skillet if you've got something on the wall like that but look here two poor spouts
that is Lodge now Lodge has been in business in South Pittsburg Tennessee forever and ever they have this handle that I really like
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But if you're looking for a classic cast iron skillet with thick walls that retains heat incredibly well and gives you that perfect sear on meat, you're better off with a brand like Smithy or Lodge.
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now what you'd also expect is that the heavier panes would retain their heat better and that's exactly what happened if we look at the field in the finance they both lost between 180 to 185 degrees fahrenheit over a 15 minute period while the lodge in the smithy only lost 80 to 75 degrees fahrenheit
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when you touch the lodge you can hear the graininess as your finger goes across that cast iron pan that just isn't present in the other skillets here
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now it's not to say your lodge won't be non-stick over time as you get more cooks in under your belt but it'll take a while before the seasoning over multiple cooks gets this to the point where it's as nonstick as one of these other cast iron skillets
not surprisingly because the field and the finex were actually the lightest pans they heated up the fastest and in that initial three or so minutes on the burner we actually got both of those up to around 320 to 325 degrees while the smithy and the lodge only heated up to 200 in the case of the smithy and 225 in the…
wow that was a great steak as well no complaints and really there wasn't that much of a difference he's still got that rich butteriness the rosemary the garlic beautiful beautiful steak
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inside dimensions we have looks like 10 inches on the lodge and nine and a half on the finex so cooking surface wise the lodge wins the cooking surface game because it's a bigger cooking surface than the 12 inch
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the lodge the handle is just your basic cast iron handle it's kind of small it doesn't have a really good feel to it
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and then the the lodge was not manageable obviously
You can use it on the stove or in the oven, or even outside on the grill.
We also bake in it. We make cornbread. We make pies.
You can roast a chicken in it.
You can use it to make cast iron pan pizza. We have this amazing recipe for that.
So this replaces any non-stick pans you had.
There are many other cheap cast iron skillets on the market, but Lodge is made in America, has been in business for over a century, and has high quality standards. So you know you're getting a good product.
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Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.
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Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.
Besides cast iron skillets, they make enameled cast iron Dutch ovens that perform like Le Creuset but cost much less.
Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.
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They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.
Instead of paying over $400 for a Le Creuset Dutch oven, you can get a Lodge that's made of the same materials and is actually thicker for under $100.
I can't talk about great quality, low-cost cookware without talking about Lodge.
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Lodge makes great cast iron pants they're made in America you can get them really cheap new
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maybe rough pan are more technical you really need to dial in fine-tune your
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why so many people go all in and grind these pants completely
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And both of these winners are made in the U.S.
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It also retained heat very well and stayed stable during the warp test with no noticeable change.
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The Lodge Chef Collection has the same rough cooking surface as the Lodge Classic, but the walls are a quarter inch shorter and more sloped, which makes it easier to slide a spatula under food near the edges. The handle is also slightly longer, the walls are thinner, and it's almost 2 lb lighter.
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At 5 mm thick and 8.1 lb, it's the thickest and heaviest skillet in the group.
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It's a little too short, and when I boiled water in each skillet for 10 minutes to compare handle temperatures, it was too warm to grab with a bare hand.
It's heavier and the surface is rougher, but it holds on to seasoning better and it still passed the egg test with no sticking.
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These handles are fine when grabbing them with your bare hand, but they feel short and thin when you're wearing an oven mitt.
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These handles are fine when grabbing them with your bare hand, but they feel short and thin when you're wearing an oven mitt.
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You will need to use a little bit of fat in these pans to get that non-stick ability.
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and neither of these two skillets do so the field the lodge no lids there this is the number 10 field cast iron the number eight does have a lid option but the number 10 doesn't
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i don't notice a ton of difference between these three all of them have nice rounded edges so that when you're holding the pan your handle isn't actually digging into your hand that much so i don't notice much of a difference across these skillets but the finex is really a standout in this category
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you'll see both the smithy and the lodge have pour spouts built right into the sides so you can pour anything out either side whether that's something that you're cooking in the pan that you need to pour out or whether that's the residual grease from a cook so that's really handy
now if you're handy and you're up to it some people will actually take angle grinders or sanders to their lodge cast iron pans and just grind that down themselves now of course that's going to work through the pre-seasoning that lodge puts on these pans at the factory but that's absolutely an option and you just go…
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You know the downside here is it can be a little heavy.
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Lodge makes great cast iron pants they're made in America you can get them really cheap new
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aside from cooking uh pork here you could also steer fry using the pan easy peasy it would it's easier for you
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so I I really got a good deal the regular price is $54 so it's a good price already for for a for a iron cast metal or or an iron cast um um Skillet
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Fortunately, that shape didn't get any worse during the warp test.
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I also noticed that the bottom was slightly concave, which explains why the outer part of the cooking surface heated slightly faster than the center and why the pancakes browned a little more evenly than most of the others.
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The egg in the Lodge Chef Collection skillet did stick a tiny bit—not much—but I had to get under it with the spatula and loosen it up.
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And as far as initial performance with that lodge, it works nicely out of the box.
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And then the main handle I want to point out here, it works just fine, but if you cook for more than two or three minutes or so, it gets very hot very quickly and you will need an oven mitt.
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but again it's going to take you a couple hours to get that done
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they both cooked about the same they both heated up about the same they both have about the same weight
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then we got the lodge surprisingly the lodge is a little bit heavier it's eight pounds on the nose so very heavy
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They may not have a perfectly smooth polished surface like some of the expensive artisan cast iron brands, but they perform just as well, and, in my experience, the rougher surface holds seasoning better.
Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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okay so this is the skillet that I'm using right now for cooking
It's heavy.
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The pour spouts are also pretty small, so water can spill over the rim if you pour too fast.
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The egg stuck slightly at first and needed a small nudge with the spatula, but after that it moved around the pan.
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In the egg test, it stuck slightly at first and needed a little help from the spatula, but once it released, it moved around the pan easily.
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Because of the thick construction, it heated slower than the thinner skillets, but it retained heat well.
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it's not to say that these other skillets don't look nice they absolutely do
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the weight of the finax was 7.7 pounds the smithy came in heaviest at 8.6 the field and company was the lightest at 5.6 pounds and the lodge was the second heaviest at 8.1 pounds
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there's not much of a difference in terms of the appearance neither of these actually formed a really good crust and frankly that's just because we didn't do the 48-hour dry brine that we normally do
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I’ve been using Lodge, Calphalon, and Stargazer for years, and Field and Smithey for several months, and all 6 skillets perform really well.
we've got one from finex one from smithies we got one from field and company and then we're going to compare it against our regular old 12-inch cast iron pan from lodge
we're gonna be testing out whether this cast-iron pan by feinex that's $240.00 with the lid for a 12-inch pan is any better then this large cast iron pan that we've been using a lot of on this channel this one 25 bucks on amazon