At that weight, might as well get a de buyer carbon steel. Love lodge but i alternate with with stargazer and field. Mainly use my de buyer pro pans and for acidic food my stainless steel hertitage pans.
Fair point. I love de buyer for crepe pans etc but for meat and eggs etc I vastly prefer cast iron. You are right about acidic though. Appreciate the input!
Do you have an update on how well this has performed since this video? I know you said you've used this for a few months before this video but how has it held up today? The sale William Sonoma has on these are pretty enticing.
@@FUDamentals101 yes. I ended up buying the Blacklock skillet anyways since it was $38 at the time. It has been my go to skillet since then. I have a few shorts on my channel with it if you want to see
So i did this with my lodge cast iron, i didnt go with a mirror finish just fairly smooth with a bit of texture to " hold" seasoning. My question is for some reason after seasoning it a few different times and trying a couple different oils the seasoning seems to just kinda wipe off after cooking. Any idea if im doing something wrong or just some tips you have found to work?
I got the 15" for large jobs. I like it very much. We use it often in the oven roasting potatoes & veggies.
Lodge was founded in 1896 and the raised ring on the bottom is made to sit on a wood stove.
At that weight, might as well get a de buyer carbon steel. Love lodge but i alternate with with stargazer and field. Mainly use my de buyer pro pans and for acidic food my stainless steel hertitage pans.
Fair point. I love de buyer for crepe pans etc but for meat and eggs etc I vastly prefer cast iron. You are right about acidic though. Appreciate the input!
Thanks for the video, I was indecisive on whether to buy the 10in or 12in, think I'll be going with the 10in one!
10 inch skillet is the perfect size for me. Works perfectly for 3 fried eggs
Do you have an update on how well this has performed since this video? I know you said you've used this for a few months before this video but how has it held up today? The sale William Sonoma has on these are pretty enticing.
It’s good but it won’t built up a seasoning and nonstick surface like a true cast iron. It’s very easy to clean though and nice and light
Is it enough to just melt butter on or beef fat before cooking a steak? Or could it still stick?
@@FUDamentals101 yes. I ended up buying the Blacklock skillet anyways since it was $38 at the time. It has been my go to skillet since then. I have a few shorts on my channel with it if you want to see
Nice review. Would have been nice to see the skillet in use, though.
Working on my cooking video rig!
With lies by always remove the seasoning entirely and apply an orbital sander to smooth it out. Reseason a few times and Bob’s your uncle
So i did this with my lodge cast iron, i didnt go with a mirror finish just fairly smooth with a bit of texture to " hold" seasoning. My question is for some reason after seasoning it a few different times and trying a couple different oils the seasoning seems to just kinda wipe off after cooking. Any idea if im doing something wrong or just some tips you have found to work?
Who uses a 10 inch cast iron skillet? I have one but rarely use it. I use the 12 inch all the time.
Personally I prefer the 10. I think the 12 is a bit unwieldy
Wanted to watch, but the way you over pronounce words and pause so much made it very annoying. Just talk naturally.
Thanks for the feedback
Doesn’t sound over pronounced to me and that sort of thing usually bothers me. I find his voice really easy to listen to.