so as you spend more money on cookware stainless or cast iron the quality difference on how they cook starts to narrow to a point where these two pans that are two of the best quality pans in the world cook very very similarly they do a lot of the same sort of thing
Field cast iron skillet vs Lodge cast iron skillet
The Field cast iron skillet and the Lodge cast iron skillet, shown the same way from the same evidence rules. There is no verdict at the bottom. The axes below are separate measurements and the objections are listed in full for both.
Field cast iron skillet
100 quoted claims about the Field cast iron skillet from 11 voices.
Domain authority
10 recommenders, weighted by demonstrated expertise in cast iron skillets. Weighted by expertise in this category, never by audience size.
Independent consensus
10 independent voices across 16 sources. How many independent voices converge, unweighted.
Long-term ownership
4 dated ownership reports, median 2 months. Volume and length of dated first-hand ownership reports.
Performance
52 performance claims. Claims about how well it does the job.
Value
9 claims about price relative to what it does. Claims about what it costs relative to what it does.
Repairability
no repairability claims yet. Claims about whether it can be maintained or rebuilt.
Community breadth
2 distinct communities. How many distinct communities converge, rather than one echo chamber.
Recency of evidence
most recent evidence from 2026. How recent the evidence is. Old evidence is not wrong, just older.
Objections raised
32 negative claims, mostly performance and durability. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.
These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.
a pan that i i love and and cherish and use every single day
and i'm impressed with it really really nice skill skillet only about six pounds guys
Two judgements rest on this sentence:
- handling Tested it cites base and rim, handle, shape and form, weight
- recommendation Tested it
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
I'll tell you what I love both of them
so these are both great pans I'm proud to open both of them operate highly recommend both of them
this this feel company did just a little bit better on eggs a day just because this is about a year seasoning
Cites durability, seasoning durability
Owned 12 months
make up your mind which one you want because both of them will be a family heirloom
During my testing, it warped significantly. The center curved downward, and the pan wobbled on the cooktop.
Cites warp resistance (against)
It performs well on gas and electric, but I can't recommend it for induction.
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
field stargazer two of the world's highest quality cast iron skillets
but if you're considering between something is as high quality as a field or stargazer i don't have one particular recommendation because they are both such high quality so it really depends on what you're looking for
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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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
but when I run my hand across it it was the smooth finish
Cites non-stick surface, surface finish
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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
so I fried me some bacon in there without doing a thing to it I just washed it out good with hot water dried it put that bacon in there it wasn't no sticking it wasn't like heated meaning something other ovens where I had to get to a putty knife a chisel and a hammer to knock it off there no it was good
what I put in there a scrambled egg and folks I was amazed there was no sticking like them egg whites will do too to where you can't even get them out of there
but also when I look down at it I've seen the thickness of the walls it reminded me so much of an old Griswold or an old piece of Wagner ware
Cites build quality, ease of cleaning, 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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
the more you use it the better it is going to become to you the slicker it's going to get the better finish it has
now what I have found that really helps these new skillets a whole lot deep fry you something in for you enough grease in there that you can fry something I cook me some deep fried chili rellenos in them I'll deep fry some fishing deep fry some potatoes in it really works good on seasoning easy to clean up that away…
they finish quicker and smoother than any of that other iron I ever used unless you get back to the Griswold in the Wagner so many years ago
On the negative side, it has the worst heat retention of all the cast iron skillets I've tested, which means it cools down faster when you add cold ingredients.
Cites heating speed (against), heat retention (against)
Since it heats up so fast, you can easily overcook your food if you're not paying attention.
it's incredibly lightweight at just 5.5 lb, and because the construction is thinner than most cast iron skillets, it heats up much faster.
Two judgements rest on this sentence:
- performance Tested it cites heating speed, non-stick surface, stovetop compatibility
- handling Tested it cites base and rim, handle, heat resistance, weight
I tested it against Lodge, Calphalon, and Stargazer, and it was the fastest to boil water on both induction and electric cooktops.
It has a smooth polished cooking surface that provides excellent non-stick performance, especially for eggs.
The handle is comfortable, and it stays cooler than most cast iron handles.
Lastly, it has flared rims, so you can pour liquids accurately with minimal dripping down the sides.
The biggest issue with this skillet is warping. Field has a heat ring around the bottom, but after heating, the center bowed outward far enough to extend past the ring. That caused the skillet to wobble noticeably, and it even spun when I tapped the handle.
Cites warp resistance (against)
Field Company is a fantastic lightweight skillet. I reach for it more often than some of the others because it's so much easier to handle and heats up faster.
Cites heating speed, weight
If you want a skillet that's easy to handle, Field Company is the best option. It has a smooth surface just like Smithey, but it weighs significantly less and heats up faster.
Cites surface finish, heating speed, weight
I wasn't surprised Field had the worst heat retention because it's thinner and has less thermal mass than the others.
Cites heating speed, heat retention (against)
we got done cooking there got both pans warm and they look freaking pretty awesome
Cites appearance, surface finish
they're both super smooth finishings inside
this is a machine finished Skillet which is very smooth on the bottom when I first got it it has a pre-finished coating to it and it accepted seasoning pretty well
one thing that is missing that I really love in the skillet and I think it's got to have to be a true performing cast iron skillet and that is a pour spout
Cites shape and form (against)
It's [music] got three layers of grape seed seasoning on it. So, you can just give it a wash and just start cooking.
Cites heat retention, maintenance, non-stick surface, searing and crust
the field turned out some nice cornbread, no sticking and a nice crust.
this field cranked out an absolutely delicious [music] grten with no sticking on the potatoes.
Butter potatoes. Those brown up pretty nicely and they did not stick. That's a good thing.
But the field did okay here and I think it helped with the browning that both the potatoes and the okra, they get moved around a little bit.
I think you did an okay job with bacon. Just a little bit of pulling on there, but the um the card says uh bacon can actually stick a little bit early on. So, with that in mind, I think it did uh just fine. I started it out in a room temperature pan, brought it up to heat, some early [music] flips, and mostly…
Um I mentioned that the pan doesn't have as much thermal mass as maybe some other cast irons or carbon steels for that matter, but I am still getting a good sear and browning here.
And here, summoning every bit of egg sliding mojo that I could muster, [music] I got a moderately decent sliding egg. It released even did okay on the flip. You know, cast iron skillets are not really known for flipping eggs, so the side walls are too tall, etc., etc., but it's still released on that second side, and…
but these are all heirloom pieces that will last for generations to come
Cites durability
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Field, Stargazer, and Lancaster are all good skillets, but they're expensive and have enough drawbacks that I wouldn't recommend them over Smithey or Made In.
Cites price (against)
But because there's less mass to hold on to that heat, it had the second lowest heat retention in the group.
Cites heat retention (against)
The one major downside is that it warped significantly when I tested it on induction.
Cites induction compatible (against)
But it's the most expensive skillet and has the worst heat retention.
Cites price (against)
I tried to buy a very expensive cast iron pan made by field and it's not much better instead of little bumps the bottom is covered with very thin lines like a vinyl record it might be impossible for my camera to show you that but it's not smooth
Two judgements rest on this sentence:
- performance Owns it cites surface finish (against)
- value Owns it cites price (against)
I think they're just as good as the old Wagner that we used to do the gravy
Field Company is lightweight, easy to maneuver, and has a smooth cooking surface.
Cites ergonomics, weight
In the cast iron category, I tested three skillets that performed the best in my previous testing: Field Company, Lodge Classic, and Smithey.
Cites surface finish
If you want a cast iron skillet that’s easy to move around, Field is worth the money.
Cites portability, price
The main benefit of Field is that it’s lightweight and heats fast, but since the construction is thinner than most cast iron skillets, it doesn't retain heat as well.
Three judgements rest on this sentence:
- objects performance Tested it cites heat retention (against)
- supports performance Tested it cites heating speed
- supports handling Tested it cites weight
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)
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 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
i love using my field i like the weight of it i like how easy it is to grab i can i can work the pan really easily i find that i you know flip and work it really easily and a lot the stargazer is considerably heavier especially when it's full of food so i may flip it a little but i'm not working it nearly the same…
Cites weight
but like i said i've used the field tons with the handle helper and it's about that's hot it's lighter so easy to kind of move around i find that why use the pan a lot with the handle helper i'll actually like flip things with it with the handle helper i could easily do that with this without the handle helper
Cites weight
so the field no difference could be the same pan
Cites moisture retention, searing and crust
so in the first test onions to onions you know thoroughly cooked through good hot heat um you know really brown these onions up nicely there's lots of flavor developed really caramelize the brought out tons of the flavor of the onion still super juicy in the middle it's really held onto that moisture everything is in…
i found that the results in which i got out of the two pans were very similar i i the end cooking was was impossible to tell the difference
At one point I would put the uh pan on the Brevel and started heating up and it's supposed to go up to 270. It actually went all the way up to 400 400°.
Cites measurement accuracy (against)
I think that lack of heaviness, lack of thermal mass, lack of metal, however you want to um describe that, uh for me anyway, I think it made the pan a little bit more difficult to cook in. It's difficult to get it heated evenly. I feel like um it's responsive, which is great for a uh copper skillet, for example. But…
Cites base and rim (against), even heating (against), heat retention (against), non-stick surface (against), size and capacity (against), surface finish (against)
And I think one of the reasons I've had so much trouble with eggs in that field is that um those grooves, they uh I think they have not filled in yet and um they're kind of gripping food a little bit when I try and slide it around.
There is [music] a very tiny uh ring around the bottom of the pan which makes it sit up just a little bit. It's barely even noticeable. The Brevel has a temperature sensor in the middle of the cooking surface there and it has to stick up and make contact [music] with the bottom of a pan. Um there's also a logo here in…
Uh, no matter what I tried, I was getting, um, different essentially different cooking zones. I couldn't get the pan heated very evenly and I would put an egg in and sometimes um, part of an egg would stick and part would slide and the egg would come apart. And I think that's because the pan is not heated evenly and…
This uh 10-in pan um I had to work in two batches.
It's [music] um too narrow to lay out strips of supermarket bacon, but it will hold four if you cut them in half.
Let's talk a little bit more about that uneven heating though here. Uh you can really see it with these grilled cheese sandwiches. Give them their first turn there. And you can definitely see where one half of the grilled cheese is toasted and the other uh the butter is melted, but there is no toasting on there. So,…
I've also made some breaded squash and zucchini. And I like these for testing pans because I can lay them out all around the pan. Then when I flip them, I can tell if they're hotter or cooler spots. You can definitely tell that um some of these zucchini are much browner than the others.
And it's just a little bit more uneven and a little bit more difficult to cook in this pan than some others I have reviewed.
And after doing a ton of work on the seasoning and doing a lot of cooking, circling back to eggs, and I got this. And I got to say, I have never seen that [laughter] fried egg before. It's almost like uh orbiting almost like a planet or something. I don't know if that counts as half of a fried egg. never had um a…
And finally, I got to where I found that, uh, just trying different temperatures, if I went really, really low, um, I could get an egg to release, and this is after three or four minutes of setting up very, very slowly. I could get an egg to kind of sort of release and it'll move around, but I still say that egg is…
It's really good at certain tasks such as hightemp sears, um, oven performance, grotens, cornbread.
So people that have maneuverability issues, have trouble with the weight of cast iron, uh they're going to like the field.
I think if you are in the market for a lighter cast iron pan, you might really like the feel, especially if your cook top can get it heated evenly.
it ain't no work to it this skillet pays dividends every day that I cook into it because number one we're getting to absorb iron number two Shannon and the beagles really happy because I didn't burn nothing
Cites maintenance
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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
number one thing I liked about it when I pull it out of the box was the weight
Cites weight
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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
look at this skillet with the exception of the pour sprouts it looks like a skillet and it looks like it'd be right at home in a western movie without being period inaccurate
Cites appearance
Big Lew BBQ & Other Things I Want to Do! was given the product. Stated in the source: “i do want to thank field for sending it to me” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
but i appreciate the style of this it kind of fits my style um the other some of them are a little too cool for me you know a little too new little tube techno for me
but when i was deep frying and i had my thermometer probe in there this little clip and i had to bend it and whatever but it still it doesn't fit on these thin little walls like it does on my enamel cast iron cookware or my other skillet and um for deep frying and it was kind of annoying it would come out and maybe i…
Cites shape and form (against)
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.
but you've got these higher straighter sides more like a saute pan and that's a good thing when you're doing stuff like sauteing
Cites shape and form
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.
there are a couple things i don't like um kind of iffy on the lack of pour spouts uh yeah you saw in our first video i'm trying to pour a red-eye gravy out of it and it dripped down it's a thin gravy
Cites base and rim (against), shape and form (against)
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.
and the thinner things like the oil bacon grease i haven't cooked bacon in it yet by the way by the way this is a skillet review and i didn't cook any bacon everybody else does that i didn't cook bacon in the first one either right um but when i poured you know hamburger meat grease out of it that's what it was i…
the walls are kind of straight a lot more like a saute pan than a traditional skillet ah and i'm making that i made some the parmesan cheese things when i'm making the uh pancakes you gotta watch it kind of spatula you can't get your spatula in quite at the same angle you can with the skillet that has more flared…
now field company sent me this it's not something i probably would have bought uh i'm not in the market for bespoke i heard that word you know custom premium cast iron i didn't know what bespoke was i had to look it up right
Cites price (against)
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 they are selling raw cast iron like at enameled cast iron prices
the skillet was still easy to clean up very little sticking at all with any and i mean it just cleaned up easy
Cites ease of cleaning, even heating, size and capacity
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.
and number 10 skillet should hold a whole can of spam when it's sliced to the right thickness and the spam came out delicious too
skillet did a good job with it not burning either side of the natchez meat pies
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.
Cites heat retention (against)
At $215, this skillet is only worth buying if you want a lightweight skillet that heats up fast.
Cites price
my wife loves the field company and that's because she prefers the lightweight and prioritizes that
Cites weight
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
field company pretty similar as well very very smooth
Cites heating speed, surface finish
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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…
The thinner, lighter construction makes it easier to pick up and maneuver, and it heats up quickly.
Cites base and rim, heating speed, non-stick surface
The smooth surface performed well in the egg test. After a slight nudge, the egg slid around with no sticking, and despite not having pour spouts, the flared rim didn't drip.
despite not having pour spouts, the flared rim didn't drip
Field Company is made in the USA, and it's the second lightest skillet I tested. It has a smooth cooking surface, thin sidewalls, and a flared rim instead of pour spouts. The thinner, lighter construction makes it easier to pick up and maneuver, and it heats up quickly.
Cites weight
they're a great pan I'm I'm gonna get rid of it for the same reason because I like my vintage better
Two judgements rest on this sentence:
- supports recommendation Owns it
- notes ownership Owns it
this one feels almost too stubby for the pan
Cites handle (against)
that's the field company they're closest to you and it's not sticking
Cites non-stick surface
we have arranged these from lightest to heaviest first Marquette field Lodge Stargazer and finance
Cites weight
the field handle is too hot to touch comfortably like i can grab it for a sec where the stargazer handle is great i can use it
Cites handle (against)
And I'm fully acknowledging here that lots of people and I hear from them here on Uncle Scott's Kitchen absolutely love their fields. There seems to be a common thread though that they've cooked in them for a long time.
Cites reputation
And I've made several of these gratens over the last month or so, and um they all turned out really nicely in the field.
Said he had a field and he had trouble with eggs early on and he resolved to just quit cooking eggs for a while. He went and cooked a bunch of other stuff and said he circled back around to eggs later on and then they were non-stick.
Cites seasoning durability
Now, on the upside here, blasting that pan up to 400°, that could have easily, if that had been a wide um carbon steel pan, some uh cast irons that easily could have warped or damaged the pan. But thankfully, the field um it took that blasting and remained flat. So, that's a good thing.
Cites seasoning durability, warp resistance
cooking red meat in a pan at high temperatures on a gas cooktop really does add some color to a piece of cookware, whether you're cast iron or carbon steel. And I think this was very good for the seasoning on this field.
Um, 0 to 10 cooks, 60%. So, lots of people are having better luck with the field um than I have had so [music] far.
Not quite as much as a smiddy, but definitely five or six times more than a comparable lodge.
Cites price
Now, it's a high-end pan. Uh list for about 165. I got mine 20% off on a sale, so they do go on sale from time to time, but a fairly expensive pan.
Cites price (against)
But it's not going to change the fact that um I've had a little bit of difficulty with this with this guy and it's not worked as well as some lowerric cookware right out of the box. So, there's still a um problem with the value proposition there.
I can get eggs to slide and release. Now, thank goodness the um the seasoning is developing and coming in, but I have yet to cook a single egg that I would really really love to eat in this guy.
Cites heating speed (against), non-stick surface, searing and crust
And holy cow, this thing is cooking very quickly, setting up very quickly. It's slid, but this is kind of one of those brown uh what I call internet eggs. [music] It slid, but it is kind of like shoe leather, and they wouldn't actually want to eat this egg.
Uh, normally I flip my steaks at two minutes when I do a hightemp sear on the stove top. So, I checked it at 2 minutes and actually I thought it could use a little bit more time. So, I put it back on that first side and gave it another minute. So, at 3 minutes I turned it and um, very nice browning and sear on there.…
And I'm going to say here that I can get an egg to slide now. The field, I mean, it's definitely come in. You can see the difference. It's darker and it's gotten better. But I am still waiting. I have yet to cook a truly delicious uh perfect fried egg in this guy after a month and a half of heavy seasoning and usage.
I also am having a little trouble getting the seasoning to develop and come in, or what they call the break-in period. At a month and a half in, I am still having trouble getting non-stick eggs.
Cites maintenance (against), seasoning durability (against)
Owned 2 months
I have reseasoned this pan multiple multiple times. I have seasoned it with Crisco, with grape seed oil, with peanut oil. I have seasoned it in the oven. I have done carbon steel type seasonings on a stove top, getting the pan smoking there.
Also, it's a lightweight relatively speaking cast iron pan on a relative basis versus a similarly sized lodge.
Cites weight
So about 20 25% uh lighter weight than uh lots of other cast irons.
I'm going to give this Field Company 10 and a quarter inch cast iron a thumbs sideways.
The last downside is that the smooth surface doesn't hold on to seasoning as well as rougher cast iron, so you're going to need to re-season it more frequently until it builds up a solid base of seasoning.
Cites seasoning durability (against)
Another downside is that the helper handle is very small, so it can be a little bit tricky to lift when the skillet is full of food.
Cites handle (against)
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
Cites heat retention (against)
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
then you go to the field company and you look at this and there's no designated pour spout so that's just something to keep in mind when you're talking about this skillet
Cites lid (against), shape and form (against)
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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
so these are all a similar weight with the exception of the field company skillet which is considerably lighter and you can really notice that when you're using it and it makes it frankly a little bit easier to use just because of the weight
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” 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 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
I like the primary handle, but the helper handle is the smallest in the group, so there isn't much to grab onto.
Cites handle
but what i found is that pretty much everything else that i was doing i was leaning towards a stargazer i was finding that the evenness of the heavier weight gave me even a more consistent finish and it slowed the process down even more so i could you know steam the lid on bring the heat way down and just let things…
Cites even heating (against)
Now, Chris also said later that uh all that cooking he did, he was in some sort of um hurricane relief situation, and I don't know if he was cooking for first responders or for people in a shelter or what have you, but when one of the hurricanes hit, he was doing a ton of cooking and used his field.
Cites seasoning durability
the field, it looks smooth as we'll find out here in a few minutes. It's not as smooth as it looks on camera. If you run your fingers across it, it's got a little texture to it. It almost seems more um machined than polished.
Cites surface finish (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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 2 months
I've noticed in these filled skillets too that they finish a little different than say that other stuff that I had I won't say it's slower but it comes out looking a little different than anything I'd ever seen I won't say it spotted but I'll call it a little lacy is that a bad thing no not that it's not seasoned…
Cites appearance
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” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
that helper handle some people said it's small well it's a lighter skillet you don't need a big helper handle on a lighter skillet you need a big helper handle on a heavier skillet so what does that tell you right
Cites handle
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 really like the handle the handle doesn't look that cool on youtube every video i saw that and even looking at it on the camera it doesn't look as cool as it is in real life it feels awesome i just love the way this handle feels maybe it's because i got big hands whatever i like the way this handle feels that handle…
Cites appearance (against)
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.
do you want a light pan then you might go with the field
Cites weight
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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…
Cites price
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” 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 say that's pretty equal
i get to use the field and the stargazer and they have both have a place in my kitchen
i do have my leather handle over my number eight on my field so that is not a problem when i have my leather handle over top of that so no issue there
Cites handle
I've also cooked burgers. I've cooked uh breakfast sausage. I've cooked kind of broughtwur style sausage and it's performed um adequately there. Nothing great, but nothing bad either. So, it's done a [music] decent job there.
I did not take anything for free. I bought this with my own money and these opinions are my own after cooking in this field [music] for about a month and a half or so now.
Owned 2 months
it's not to say that these other skillets don't look nice they absolutely do
Cites appearance
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
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
Cites weight
BBQ and Bottles was given the product. Stated in the source: “the brands who sent these skillets out to us free of charge and we're not being paid for this review video” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Lodge cast iron skillet
100 quoted claims about the Lodge cast iron skillet from 15 voices.
Domain authority
16 recommenders, weighted by demonstrated expertise in cast iron skillets. Weighted by expertise in this category, never by audience size.
Independent consensus
16 independent voices across 23 sources. How many independent voices converge, unweighted.
Long-term ownership
2 dated ownership reports, median 3 years. Volume and length of dated first-hand ownership reports.
Performance
70 performance claims. Claims about how well it does the job.
Value
16 claims about price relative to what it does. Claims about what it costs relative to what it does.
Repairability
2 repairability claims. Claims about whether it can be maintained or rebuilt.
Community breadth
2 distinct communities. How many distinct communities converge, rather than one echo chamber.
Recency of evidence
most recent evidence from 2026. How recent the evidence is. Old evidence is not wrong, just older.
Objections raised
31 negative claims, mostly ergonomics and performance. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.
These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.
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.
Cites durability, weight (against)
This means that of these three, the traditional mass produced lodge model is the most durable. It's basically indestructible
Cites durability
It is heavy, it is indestructible, it's versatile.
Cites durability, seasoning durability
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.
Cites surface finish (against), non-stick surface
bad is in the pan. It's probably the cook is you.
Despite the lighter construction, it actually had the best heat retention of all 12 skillets.
Cites heat retention, price
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.
Cites durability, price
But if you’re just looking for a quality, high-performing American-made skillet for the best price, Lodge is an excellent choice.
Cites country of manufacture, price
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.
So, should you buy a Lodge cast iron skillet? Based on my testing, it’s one of the best options on the market. And considering the price, it’s hard to find a better value.
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.
The oil poured into the bowl without spilling, but it still dripped down the sides a bit.
Cites base and rim, heat retention, non-stick surface
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.
To test these claims, I preheated the Lodge skillet for a few minutes, greased the surface with oil and butter, and dropped in an egg. As you can see, it moves freely and does not stick to the surface. I've cooked dozens of eggs in this skillet, and have never had any issues with sticking.
I’ve used Lodge cast iron skillets for several years and they cook exactly how you expect cast iron to cook. They heat up slowly, but once preheated, they stay hot and maintain a consistent temperature.
The New York Times, Food and Wine, and Serious Eats all say that Lodge is the best cast iron skillet you can buy.
Cites reputation
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.
the thing that got me about the black lock probably the number one most sought after item had to be the triple season so you're thinking well all the cast iron comes seasoned all the cast iron does this how much important is a triple season and i'm here to tell you it ain't i'm not saying this pan's a dud and i'm not…
Cites price (against), seasoning durability (against), weight (against)
so that was a selling point as well and i still didn't feel like it hit the uh it didn't hit the mark the way i the way i liked it when you fill this thing up with potatoes and um chicken or pizza or whatever you're never going to know the one pound difference and that's about what it is
so basically is the 40 difference is it worth it is this paying worth it in the price range of 60 to 80 is this plan worth it no you heard me i'm not an affiliate with lodge although i do love large products that's my personal opinion if i had to do it all over again i would have saved the money and either maybe maybe…
you'd probably be better off just to buy two pans a 10 inch and a 12 inch save the extra money buy the extra pan and only use one of the pans for uh anything that has to do with frying you know like a deep frying um uh skillet frying or something like that and the other one you know you just vary the difference but…
Both are made in the USA, but Lodge is significantly cheaper and has a rougher surface that holds onto seasoning well.
Cites country of manufacture, price
But if you’re looking for the best value, Lodge is the clear winner.
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
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)
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…
Cites price
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.
Cites durability, price
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.
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?
Cites surface finish (against), non-stick surface
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.
Cites surface finish (against), heat control (against), non-stick surface (against)
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.
Cites price
it was smooth and stick resistant and well seasoned, and it's $43
Cites price
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.
Cites surface finish, non-stick surface, seasoning durability
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.
Cites price
The Lodge Chef Collection is lighter, easier to maneuver, and had the best heat retention in my test.
Cites heat retention, weight
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.
Cites build quality, price
A brand like Lodge, which is still made in South Pittsburgh, Tennessee, sells a 12-in skillet for $25.
Cites price
Despite the company’s long history and the fact that every skillet is made in South Pittsburg, Tennessee, Lodge is one of the most affordable cast iron brands you can buy. The 12-inch Classic skillet is currently listed for around $30 on Lodge’s website. The 12-inch Chef collection skillet is listed for around $50.…
Cites price
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.
the handle is supposed to be uh ergonomic is that a good word ergonomic i thought you get your hand a little bit better and it's supposed to stay cooler but with them doing that i think creates a bad spot in the handle
Cites handle (against)
the bad thing about the so-called extended handle and the cooler handle is you're only getting about that that much handle i'm a man with big hands so you can imagine that when i grab it my hand is creeping up along this v and the v does get hot so not until like this part of it does it get cooler
i i just can't get over the fact that as a the hands of a normal man don't even fit it correctly and i don't know why in the engineer process we ever went this route to where when you grab a hold of it your hand is way up here and it forces your hand down you guys can see that right there that anytime it's wide and it…
Lodge Classic and Smithey performed similarly in every induction test. Both heated slowly, as expected for cast iron, but neither warped.
Two judgements rest on this sentence:
- supports durability Tested it cites warp resistance
- notes performance Tested it cites heating speed (against)
Quoted earlier on this page. Hear it at 6:02.
Cites noise, seasoning durability, surface finish
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
Cites price
It comes pre-seasoned so it's ready to use right out of the box.
Cites coating, safety, versatility
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.
Cites price
But this thing cooks if you know how to do it.
compare that to my 90 years old grease wool. Yeah, massive difference.
Cites surface finish (against)
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.
Cites handle (against)
It heated more evenly than most of the skillets with only a 32° difference between the center and the edge after 2 minutes.
Cites even heating, heat retention
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.
Cites warp resistance
Because of the thick construction, it heated slower than the thinner skillets, but it retained heat well.
Cites heat retention, non-stick surface
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.
Cites seasoning durability
The egg in the Lodge Classic didn’t stick at all.
Cites heat retention, non-stick surface
Lodge is a great brand inexpensive pans well-made
Cites build quality, price
After 5 minutes, the water in the Lodge Classic skillet was 124°F, water in the Lodge Chef Collection skillet was 120°F, Stargazer was 119°F, and Calphalon was 118°F. After 10 minutes, Lodge Classic was 102°F, Lodge Chef Collection was 100°F, Stargazer was 101°F, and Calphalon was 100°F.
Cites heating speed, heat retention
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.
In first place was the Lodge Classic skillet. In just two minutes, the water heated from 55°F to 167°F. In second place was Stargazer with a water temperature of 158°F. The Lodge Chef Collection came in third place at 151°F. And the Calphalon skillet came in last place at 143°F.
The superior heat retention you get with Lodge, and other cast iron skillets in general, makes them ideal for searing meats like steak, burgers, salmon, and shrimp.
Cites even heating, heat retention, non-stick surface
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.
It’s also ideal for baking pizza and bread.
One of my favorite things to cook in these skillets is cornbread. It cooks evenly and the bottom develops a crispy golden brown crust.
Another benefit, which I mentioned earlier, is that food doesn’t stick. Because of the well-seasoned surface, you can cook eggs, pancakes, fish, and other delicate foods without worry. As long as you grease the surface, these foods won’t stick.
As far as seasoning goes, there's some truth to Lodge's claims. Lodge skillets come pre-seasoned with a durable, even coating that adheres well to the surface. In my experience, the seasoning on a Lodge skillet lasts longer, and you'll only need to re-season it once or twice a year to maintain it.
Cites seasoning durability
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.
If you like Lodge but the Classic collection is too heavy, the Chef Collection has thinner construction and weighs only 6.3 pounds.
Cites handle (against), weight (against)
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.
Since the handle is cast as one piece with the skillet's body, it gets extremely hot. You need to use an oven mitt or the red silicone handle holder that comes with the skillet to protect your hand.
but it's also the heaviest of the three options at eight pounds
Cites weight (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
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
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
Cites safety (against), surface finish (against)
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
Cites handle
Quoted earlier on this page. Hear it at 1:00.
Cites heat retention, searing and crust
Quoted earlier on this page. Hear it at 8:02.
Cites heat retention
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
Cites heating speed (against), non-stick surface (against), surface finish (against)
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
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
Cites searing and crust
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
Cites size and capacity
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
Cites handle (against)
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.
Cites build quality, country of manufacture
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.
Their skillets are thick and durable and because they hold heat so well, they're ideal for searing, frying, and baking.
Three judgements rest on this sentence:
- use-case fit Tested it
- performance Tested it cites heat retention
- durability Tested it cites build quality, durability, seasoning durability
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.
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.
I can't talk about great quality, low-cost cookware without talking about Lodge.
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.
Lodge makes great cast iron pants they're made in America you can get them really cheap new
Two judgements rest on this sentence:
- performance cites country of manufacture
- value cites price
maybe rough pan are more technical you really need to dial in fine-tune your
Cites surface finish (against)
why so many people go all in and grind these pants completely
Cites surface finish (against), maintenance (against)
And both of these winners are made in the U.S.
Cites country of manufacture
It also retained heat very well and stayed stable during the warp test with no noticeable change.
Cites warp resistance
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.
Cites base and rim, handle, weight
At 5 mm thick and 8.1 lb, it's the thickest and heaviest skillet in the group.
Cites handle (against), heat resistance (against), weight (against)
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.
Cites surface finish (against), non-stick surface, seasoning durability, weight (against)
rough texture of them and then they just package it as
Cites surface finish (against)
Dozens of brands are making skillets with longer handles, flared rims, and smoother cooking surfaces, but the reality is that those differences are minor. The actual results in the kitchen are nearly identical, and in some cases, Lodge performs 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.
The Stargazer skillet boiled the water fastest at 2 minutes and 2 seconds. The Lodge Chef Collection skillet came in second place at 2 minutes and 43 seconds. In third place was Calphalon at 2 minutes and 48 seconds. And in last place, the Lodge Classic skillet took 3 minutes and 1 second to boil the water.
Cites heat conduction (against)
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.
Chef Collection skillets have shallower, sloped walls that make it easier to slide a spatula under food, especially when it's close to the edge of the skillet.
Cites shape and form, weight
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.
the reason why i upgraded from the 10 to the 12 inch was because the family was getting bigger you know you can fit two comfortable chicken breasts in there this you can fit three comfortable chicken breasts in there you guys seen my daughters on the youtube so for me it was more about more surface area
Cites size and capacity
but as you can see on my 10 inch when you hold it it firmly fits in your hand okay like it feels good and solid
Cites handle
what happens is it heats up extremely fast but also cools down extremely fast if you know anything about cast iron then you know that's one of the benefits of retaining the heat so it might not be the world's greatest conductor of heat but it's got to be one of the world's greatest retainers of heat
Cites heating speed, heat retention (against)
i do think that the cast iron is uh is lighter weight
Cites handle, shape and form, weight
the handle itself does stay cool i will give them credit because you got the air gap here which allows the heat to miss before it gets to here
now some people say that the walls are rounder which is more chef friendly to me once you get the bigger surface the bigger flat surface that creates more of a friendly way to dig in to flip to do your omelets and stuff like that
we did a review you guys would check that link on the blacklock griddle i unboxed it we set it down and it just wasn't necessarily what i was looking for now that has nothing to do with black lock lodge itself it was just the griddle for what i wanted to use it for did not work out
You will need to use a little bit of fat in these pans to get that non-stick ability.
Cites non-stick surface (against)
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
Cites lid (against)
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
Cites handle, shape and form
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…
Cites repairability
You know the downside here is it can be a little heavy.
Cites weight (against)
aside from cooking uh pork here you could also steer fry using the pan easy peasy it would it's easier for you
Cites versatility
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
Cites price
Fortunately, that shape didn't get any worse during the warp test.
Cites warp resistance
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.
Cites even heating