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The real advantages of cast iron is even heating and indestructability, you can scrape and scour it with anything and it's fine.

So, I think this is rare, but I cracked an old cast iron pan on an electric stovetop. I think it had something to do with it heating unevenly. There was a loud metallic shot sound, and then there was a crack running down the side. They're not quite as indestructible as you might think. Still great though.

Idk where you live but Costco is gonna be the cheapest or same as the best

I have a few cast iron casseroles and Dutch-ovens but cast iron stove-top pans are for mugs. Heavy, hard work to use, hard work to maintain and the heat transfer is shite. Oh and they explode if you drop them onto quarry-tiled floors. The ONLY reason to buy cast iron cookware is when it is cheap, and it rarely is these days.

I've been cooking on stainless since childhood, but now that I've been living in a house with a gas stove, I'm planning to get a couple of Lodge skillets, 1 small, 1 large. Both together will not cost nearly as much as this rip off company. I understand adding the polishing step takes time and additional equipment, but like you, I find it hard to believe it adds anywhere near that amount to production costs. Somehow or other Lodge is still employing Americans and making affordable cookware. Makes me think someone started Smithy to get rich quick off the customer's ignorance.

I sand and polish my Lodge pans but I also have Finex and Le Creuset. They are all great and most people can afford to spend a few hundred extra dollars on something they like and lasts a lifetime

You won't find better meat anywhere except straight from a butcher who will charge you almost double for the same cut! And if you care, you would be getting PRIME or at least CHOICE cuts which will not be blade tenderized.

Facts

I would

Yes

500 likes and 2 comments?

Yummy and funny 😂

If your going to knock costco for their beef pricing, then you should tell us who has the best prices per pound at both choice and prime. I would actually appreciate a response and some examples.

Debone an orange lol funny

Lol, just buy a good Lodge and use a hand sander if you want it smooth, then re-season 4-5x. Even if rough once you use it a few times eggs will slide right off.

I completely disagree. Maybe cause Im in SF bay area but Costco beef is excellent and an incredible value.

Almost my entire cast iron collection is Lodge , except for one or two pieces that I " inherited" from other sources . I can cook anything I care to on the cast iron that I have now. And , my most expensive piece was less than $50.00. Lodge cast iron has been around since 1896 . I think they have a good idea about how to make cast iron cookware . They keep their cost down because their products are mass produced , rather than some other companies, that make their products in small batches . As for the rough surface, that is a result of the sand casting process. Back in the 1990s Lodge stopped the process of grinding , or sanding their pans smooth during production. However, that surface roughness can be sanded off , but, it will also wear off with use over time .

Lodge is amazing. I really wanna go to the cast iron museum and get some unique pieces from them

That’s fucked

My grandmother was doing onion sandwiches. In the 40s, 5060 70s, 80s, 90s, and up until she died in the year 2000 Union sandwiches has been around. there aint nothing special there.

But if this is about cast iron, why are you cooking in a carbon steel pan?

Go to the antique store and pick up a set of cast iron pans for that. They might need to cleaned and reseasoned. Worth the effort and they’ll last your lifetime and you can will them down the line to last their lifetime too.

Ive found 1950s adds from griswold that show different lines that had varying levels of polish. My old griswold cast iron looks likena perfect mirror. It also has over 1/4" of seasoning built up on it. I doubt its actually a mirror underneath. Ill tell you what no one does on cooking. Throw away the seed oilsnans go buy a big tub of morrell snow cap lard. Cooks much better. Tastes better. Doesnt gum up pans. Easier on the digestive system. Saturated fats are natural andnwhat the body needs to repair itself. It is also what your brain is made of. Unsaturated fats do nothing for you. Trans fats are toxic. My doctor is always stunned at how perfect my circulatory system is. As for cooking. Lard will frybat 350 without breaking down. A small wiping of lard on a warm skillet will make eggs and hashbrowns slide off of cast iron. Just tip the skillet and they fall into the plate. Seasoning iron is very misrepresented. Around 350 to 400 fats will break down. When you coat a pan with fats at these temperatures and bake it you will get a gummy result as the fats burn into a resin but do not fully carbonize. I recomend heating a clean dry skillet to 350 then applying a SATURATED fat such as lard tallow or even crisco which IS a transfat. Let that sit innthe oven atleast 30 minutes for that fat to get hot and stick to the iron. Then turn the oven to 450 for atleast an hour. After that turn the oven off and leave the cast iron overnight. If your cast iron has sticking issues stop using seed oils and go to a saturated fat. And then season your cast iron 6-10 times to build up a hearty layer of carbonization. Then it will look slick and mirror like old skillets. What most of us who cook with old cast iron dont tell anyone is to throw away the seed oils. They are gummy garbage bad for cooking and bad for digesting. Stick with lard or tallow and your life will be better.

Some people with more money than brains and lacking in cooking skills think expensive cook ware will make them better cooks. 🤣🤣🤣🤣

First, you sound just like Jesse Eisenberg. Second, I'm gonna try that hot chocolate.

i've always did it

i mean... white hot chocolate is a weird thing????

Burnt marshmallow 🤮 So when they melt do you have lumps of burnt left floating?

wait having a measuring cup PAN is so smart, since when is that a thing? i need it

Why putting cinnamon? It covers all up with it's flavour...

I've been buying my cast iron for about $7.50 because I have to invest some elbow grease into restoring them. I got a 70-80-90 year-old Wagner Sidney that way that cooks like a dream. I saw this Smithy, and as soon as I saw the riveted handle, it was out for me. One-piece cast including the handle is the only way to go.

I bought the 10” Smithey Chef skillet after being extremely satisfied with the 8” Chef skillet. I also have a Field cast iron griddle. All three are more expensive than Lodge pans. One of the differences is that the surfaces have very fine grooves, reminiscent of an LP. This helps to hold the seasoning. The attention to detail and amount of work that goes into the pans is obvious. You get what you pay for. All three of these pans are exceptional for their performance. I also own Lodge and Victoria cast iron, as well as a Staub skillet. I have no regrets over my Smithey and Field purchases. It’s all good!

Forst

What you aren't considering here is that Lodge has stood the test of time and managed to survive because of their ability to adapt and bring down prices. They don't have rough, pebbly surfaces because it makes seasoning stick easier; it's because removing the machine they used to smooth their surfaces from the process cut costs significantly. They are casting in a massive way with machines and a huge factory while others were casting by hand. They also started in house seasoning which made them more accessible and easier to use for newbies. Mass producing cookware is not cheap, even if the material is, and Lodge has survived by adapting, making it easier to use and bringing the price down while producing at a massive scale. By no means does this mean that other brands are rip-offs or scams.

Cast iron should be cheap. I bought a set of wagner on sale for 25$. Oh! Wait that was 40yrs ago. Still good as new. Save your money for better food.

My first set of cast iron was 3 unseasoned pans, small, medium and large, for $11 from Boscov. That set is selling for $20 now but still a bargain. The secret to cast iron is to USE IT. You do have to baby it for a few months in the beginning but once the seasoning takes hold, those pans are truly nonstick. The only hard and fast rule is NEVER PUT THEM IN A DISHWASHER. I wash mine with soap and water and often cook tomato and citrus products in them. But that's because they've been seasoned with daily use for decades.

Honestly. Would it kill Americans to just put butter on the bread!

What kind of stupid content is this

Disgusting

That sandwich looks messy 😂 .... But the ingredients work

Disgusting

That thing shouldn’t exist. I put that under my “recipes only for survival” list

Yea... cus its a mayonaise sandwich ...

Bad breath speedrun

This suddenly makes me question the legitimacy of the James Beard awards

Toast the brioche with mayonnaise until the surface is toasted to a golden color (there will be mayonnaise in the little holes in the bread, that’s how you know it’s good). The mayonnaise toast gives the bread a better taste, as well as a very pungent flavor.

White people rock

no! 😭

This sandwich is criminal

I do half the chocolate and make it almost daily now!