Evidence index · Cast Iron Skillets
Only the cast iron skillets that collectors and r/BuyItForLife have independently backed. A product one group praises and the other has never mentioned does not appear here.
collectors is who the advice is aimed at; r/BuyItForLife is a community we read.
6 people on record as collectors and r/BuyItForLife make 66 quoted claims about cast iron skillets across 11 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to cast iron skillets rather than to fame.
This page is the evidence, scoped to collectors and r/BuyItForLife. Where the full cast iron skillets evidence adds up to a finding, it is written up separately.
Endorsements and objections about cast iron skillets from collectors and r/BuyItForLife, together, strongest evidence first.
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
Cites availability, versatility
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)
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
Cites price
and i'm impressed with it really really nice skill skillet only about six pounds guys
Two judgements rest on this sentence:
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
i will say when i dump the potatoes out that first day i'm gonna dump the shrimp creole out um not shrimp creole what they'll make shrimp a two-fade right um and the gravy from the pork chops and stuff i'm gonna dump the leftover out uh that did well because it's real thick
also this is kind of nitpicky but i've got an induction stove and both skillets that i have my other number 12 skillet same size bottom they fit on that burner that over there that i use my number 10 skillet on but with the other one since this sides flare out i've got to kind of duck under and look to see if it's…
so anyway the that's what i got to say about the field skillet i used it and if i didn't like it i would have quit using it i continued to use it all week it was a labor of love it wasn't tough it wasn't tough to decide hey i want to cook something else in this skillet
i'm i'm really satisfied with the skillet
anyway i think you would be too if you're in the market for a premium cast iron skillet my recommendation is go with field
folks and your family will fight for this frying pan at your funeral
Cites acid resistance, durability, seasoning durability
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank the field company for sending it to me for a review” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
skillet was easy to clean that night too and just getting some more good seasoning layer on there with that skillet
i was already trusting the seasoning coat to use acidic foods like lemon butter uh they were delicious and all that fond on the bottom of the pot went into my shrimp a2 faders a pound of shrimp a little more than a pound of shrimp in there also a can of rotel tomatoes but you can see the seasoning on the bottom was…
i've used it as much as i can look how black it is came sort of charcoal gray did get a little bronze that first day or two but it blackened up real quick it's as seasoned as i've ever had a skillet i've only had it a week
but look how easy it seasoned in one week it's not that charcoal gray color it's black all right almost like a mirror finish
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
Not a recommendation for a specific product: technique, materials and what to look for in cast iron skillets. Citable on its own terms. There are 19 of them; the 17 with the strongest evidence are below.
always told you that cast iron is an investment it's going to outlast everything else you got each one of these Skillets if you take care of it will last you a lifetime and you can pass down from generation to generation to generation
Cites durability
cast iron has notoriously been blamed for it's too heavy you know but folks cast iron was built so many years ago for one reason uh to cook with but also heaviness is heat retention
Cites heat retention, weight
now these are all companies that are made in America and that's the number one thing that we stand for
Cites country of manufacture
um i do have an eight that dates to the roosevelt administration that i use a lot one that dates to the other roosevelt administration that i use a lot actually predates that one and uh it's got a gate mark on the bottom
Cites durability
it only requires a feris magnetic material something like cast iron which is well it could be centuries old can work on an induction burner
Cites induction compatible
They can still cook extremely well, but I wouldn't spend hundreds of dollars expecting them to outperform a good modern skillet.
Cites price (against)
you're not going to find that on a lot of iron anymore you go to the store and you buy some it feels like gritty pavement
Cites surface finish (against)
The cast iron market wasn't really delivering what it had a hundred years ago, and there wasn't a good reason for that. And most modern cast iron is rough and has this sandy surface, it's difficult to clean and it's not quite as enjoyable to cook on.
Three judgements rest on this sentence:
This piece was really beautiful, it was well-polished. The surface was super smooth. It made me a cast iron junkie.
Cites appearance, surface finish
where ever you get your good cast iron look for that good milled finish
Cites surface finish
in particular their smooth surface um weren't being manufactured anymore
Cites surface finish
these pans are vintage this has got to be probably 50 or 60 years old and yet it still works great
Cites durability
That's what really got me interested in cast iron is looking at old heirloom pieces that I thought had really nice cooking qualities
We have seen cast iron skillets from 1920 that are still being used daily.
Cites durability
We have seen carbon steel pans from the 1950s that are still in professional kitchens today.
Critics will say it is heavy. They will say it requires maintenance. They are right.
Cites maintenance (against), weight (against)
Enameled cast iron is essentially the same as traditional cast iron, but it's coated in a thin layer of hardened glass. This enamel acts as a permanent barrier that prevents rust and eliminates the need for seasoning.
Cites maintenance, rust resistance
If you have a condition where your body stores too much iron, cast iron is not the best choice. But for most people—especially those who are iron deficient—this is actually a benefit.
Cites safety