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)
Lodge cast iron skillet
14 people on record about the Lodge cast iron skillet (cast iron skillets) across 23 sources: 133 quoted claims, 39 of them raising objections.
16 voices across 23 sources. One publisher, Prudent Reviews, accounts for 57 of the 133 claims.
Read what we found
This page is the evidence: every claim, endorsement and objection on record about the Lodge cast iron skillet, with no argument attached. Where the evidence adds up to a finding, it is written up separately, checked line by line against the claims below.
What does the evidence about the Lodge cast iron skillet add up to?
Counts, names and a criterion. No view about whether to buy it — that is yours, and the citations below are what it rests on.
- What people agree on
- Cited in the Lodge cast iron skillet’s favour: price (12), handle (6), durability (4), non-stick surface (4) and shape and form (4). The number beside each is how many distinct people cited it, not how many times it was said.
- What they object to
- Cited against the Lodge cast iron skillet: weight (6), surface finish (5), handle (4), non-stick surface (4) and heating speed (2).
- Who is on record
- cookware reviewers (7), chefs (3) and food writers (1) — an occupation; home cooks (4), collectors (2), beginners (1) and budget buyers (1) — who the advice is aimed at; Cooking YouTube (5), Gear Review YouTube (4) and restaurant professionals (3) — a community we read. 7 claims here are unattributed and carry no trait, which is why they appear in no group above.
- Who it suits
- The reason cited most in its favour is price, which matters if you are weighing this against a cheaper thing that does most of the job. The commonest objection is weight, which matters if you lift the pan one-handed, cook for a crowd, or have wrists that already complain. Both are properties of the criterion rather than verdicts on the Lodge cast iron skillet; which of them describes you is the part we cannot know.
What is the evidence about the Lodge cast iron skillet made of, axis by axis?
Nine separate measurements of the evidence, each stated in the units it was counted from. They are never added together and there is no overall rating.
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.
What do people say about the Lodge cast iron skillet?
Endorsements and objections about the Lodge cast iron skillet in one list, strongest evidence first. Each timecode opens the source at the second it was said.
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.
Two judgements rest on this sentence:
- supports performance Tested it cites base and rim, heat retention, non-stick surface
- objects performance Owns it cites base and rim (against), ease of cleaning (against), heating speed (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.
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.
My one minor complaint about Lodge's rough surface is that when you dry it with a paper towel, tiny paper fibers get snagged and left behind. If you look closely you can see the fibers. You can easily wipe these off, but it can still be annoying.
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
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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
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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?
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
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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)
In the cast iron category, I tested three skillets that performed the best in my previous testing: Field Company, Lodge Classic, and Smithey.
Cites noise, seasoning durability, surface finish
Their bottoms stayed completely flat before and after heating, and neither pan made any buzzing or clicking sounds.
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.
Two judgements rest on this sentence:
- supports performance Tested it cites heat retention, non-stick surface
- objects performance Tested it cites heating speed (against)
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
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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
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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
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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)
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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
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, searing and crust
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
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
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
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
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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.
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
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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
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.
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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.
Two judgements rest on this sentence:
- objects performance Tested it cites heat conduction (against)
- notes performance Tested it cites heat conduction, heating speed, heat retention
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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
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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
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.
Cites non-stick surface (against)
not quite as heavy as the lodge 12 inch cast iron but I will say that cast iron is a little bit easier to maneuver when I pick up this cast iron my thumb rests very close to the pan body not very far out on the handle
Cites handle
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Although they’re smaller, Lodge helper handles still provide plenty of room to grip.
Cites handle
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The Lodge Chef Collection handle is angled upward slightly and a half inch longer. It still gets hot on the stove, but not as quickly at the Classic handle.
Cites handle (against)
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you guys want to make the decision for yourself overall am i happy with the pan yes overall do i think the three most powerful things that they say is the greatest thing about the pen personal preference
i do like the pan um it's not like i'm giving the pan away to anybody but i just don't know if it's worth the extra go the extra mile per se
Cites price (against)
but what are you giving up the way they've done it is they made the handle a little bit different we'll get to that in a second but as you can see the walls are extremely thin now that could be good in back can you see the difference how thick the wall is there and how thin that is all right so the point is is that's…
Cites build quality
And as far as initial performance with that lodge, it works nicely out of the box.
Cites non-stick surface
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.
Cites handle (against)
but again it's going to take you a couple hours to get that done
Cites maintenance (against)
they both cooked about the same they both heated up about the same they both have about the same weight
Cites heating speed
then we got the lodge surprisingly the lodge is a little bit heavier it's eight pounds on the nose so very heavy
Cites weight
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.
Cites surface finish (against)
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okay so this is the skillet that I'm using right now for cooking
It's heavy.
Cites weight (against)
The pour spouts are also pretty small, so water can spill over the rim if you pour too fast.
Cites base and rim (against)
The egg stuck slightly at first and needed a small nudge with the spatula, but after that it moved around the pan.
Cites non-stick surface
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.
Cites non-stick surface
I'm gonna keep these until then and then I will give them away once they are well-seasoned
However, there’s nothing unique about the way it cooks. Calphalon, Stargazer, and other cast iron brands also do a great job searing meat, baking bread, and frying eggs.
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I reveal the truth about Lodge skillets after using them for over five years and cooking hundreds of meals.
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Owned 5 years
if you take the 12 inch black lock versus the traditional you're looking about like a one one and a half pound difference and honestly it's not that big of a deal
Cites weight
it's not to say that these other skillets don't look nice they absolutely do
Cites appearance
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
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
Cites searing and crust (against)
I’ve been using Lodge, Calphalon, and Stargazer for years, and Field and Smithey for several months, and all 6 skillets perform really well.
you could talk about uh uh easy to wash they say it's uh it's easier to wash than normal cast iron i mean honestly i don't know if that's true
Cites ease of cleaning
fast forward about nine months ten and a half months let's call it the one year review this is the black lock skillet this is the 12 inch
Owned 11 months
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
Where can you buy the Lodge cast iron skillet?
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