Is this $200 Cast Iron Pan Better than the Lodge? - The Kitchen Gadget Test Show
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- Опубликовано: 9 сен 2024
- On today's episode of the Kitchen Gadget Test Show, host Esther Choi is testing the $200 Butter Pat pan against the standard $26 Lodge.
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My great great grandmas cast iron that has been passed down in my family for almost 130 years still works just fine.
Man, you killed me scraping that fork on the pan! I still have goosebumps.
I love my Lodge pans. It took me a few years to get the seasoning built up. I think a lot of the learning curve with cast iron is the seasoning. I remember when I first starting using them everything was sticking, but now it's like the best nonstick pan I have.
Thankyou for this I followed all the guidance and have done 5 attempts adhering the oil it’s still sticking the bacon
get the Lodge...can't go wrong and the price difference buys a lot of ribeyes
As much as I love lodge, can't go wrong with griswold or wagner
@@jeremysperling6128 antique is better than anything you can buy now anyways. I have several Wagner and the machined finish is excellent.
The lodge is even cheaper at Wal-Mart. Blew my mind.
For the price difference you can just get some sand paper and do a little diy project over a weekend and have a perfect result and still get a few ribeyes
The difference is in the finishing so buy the dollar store pan and sand it till its smooth. Even the lodge is super expensive.
I watched Kent Rollins video on removing the truck liner finish on the Lodge with a sander and then re-season. It is really smooth now.
@@audiblefart6211 it is but it's not necessary. Just take an 80 grit sander to it. Takes like 10-20 minutes.
Yup
Re: sticking...it’s brand new! Factory seasoning be damned. Every piece of cast iron needs cooking time to become nonstick.
Cast iron is not non stick, period.
@@kevinanderson8773 You need to season it properly. You shouldn't speak so confidently on matters you know little about.
This lady is clueless
Using a metal fork and metal spatula that you would used in a carbon steel wok like wtf
@@jakefromstatefarm8545 I think the point of the video is that there's not really a big difference out of the box. She determined seasoning is what matters outside of the slight difference in heat distribution. And that seasoning after constant still makes a bigger difference than the starting seasoning. At the end it seemed like she just didn't want to be too harsh on the $200 skillet.
If you are looking for even heating, you need to look toward copper or aluminum core pans. It's not the Lodge pans fault. It's the nature of iron. The heat will be uneven if you do not preheat the pan properly. However, cast irons best quality in heat retention which is why they make great crust around your steak. Start with a medium low heat at first and have it sit for 20 minutes or so. After that you can turn up the heat.
You are spot on on the comment about the cast iron attribute & starting with a low heat. A bit of a slow warm up also helps the pan to keep from warping.
You’re missing the point of this video.
pre heat was need
I'm gonna test out deep fryers by making hollandaise in them.
The nonstick polymer layers form over time and use. You should never expect a brand new seasoned cast iron (or carbon steel) pan to be nonstick out of the box. It doesn't work like that.
furthermore, the grainy texture of the lodge actually helps too because less surface contact.
Eggsnactly ;)
Ben Hoza thank you
Well, the lodge did it better.... Hence the comparison
Lodge works like that.
Non-stick right out of the box.
Sausage, eggs with toasted garlic first.
Wiped clean, zero scraping.
Anyone that knows me knows how much I love cast iron. I’ve got a collection of pieces both new and handed down, and from a couple different brands. There’s not even the slightest chance that I would spend $200 on a cast iron skillet. Every lodge piece I have is well seasoned and well used...and I’ve never had trouble out of any of them. Maybe I’m partial because my collection started with Lodge, but I prefer it over the rest for sure
@@Axiarus I can’t speak for the Wagner, but I have several Lodge pieces that have all performed very well. I can’t imagine that a $200 skillet would be enough of an improvement over the roughly $35 skillet from Lodge
Cast iron pans need to be seasoned after you buy it even if it is preseasoned.
Cast iron also doesn’t heat evenly it just retains heat better.
I wash mine.... gasp... with SOAP. And I never season it.
93redcamaroz28 you can use soap on cast iron but the season will eventually wear away and you’ll need to reseason it helps thing not stick to the cast iron.
www.popsci.com/season-cast-iron-pan#page-3
"Pre seasoned" 🙄. I scrub mine with stainless brillow and soap with hot water when new. Rinse Thoroughly, heat to lava, let cool, apply Crisco/ heat till smoking, cool, repeat. Add bacon. Rinse with water, reheat befor storing. Eggs fly off to space 😄
@@93redcamaroz28 The only soap you shouldn't use on a cast iron is soap that has lye in it. As for seasoning, the longer you use it the better the seasoning will be.
yeah, you can tell the two pans in the video are not seasoned at all. she took them out of the box and started cooking on them right away. dumb.
I would have been interested to see how the stick test happens after the pans are properly seasoned.
I don't ever trust a factory season, I do it again myself and I've never had any issues with Lodge products.
3-4 coats is good for me
it's not about trust, Victoria company will tell you the pre factory season isn't just enough.You're right by the way, I see many 1 star rating on amazon by people getting rust and so on just because they don't know how to use it properly.
@@sammydaboul6781 And that's why I don't trust a season I don't do. I didn't have an oven until today, but have had a skillet since last year, it's seasoning now.
Cowboy Kent says just to deep fry the first couple of uses. No oven needed.
The Blacklock skillets from Lodge has a pretty decent factory seasoning. I bought one during William Sonoma's 4th of July sale and made an omelet to try out the factory seasoning. Surprisingly nothing stuck.
Fried rice in a cast iron is supreme. I actually have a cast iron wok, for that reason.
Also- don’t oil entire pan for steak and you’ll avoid excess smoke. Oil your steak instead. And use ghee or beef fat, instead of a vegetable type of oil.
Butter
Never oil your steak you goober
@@fernandodimas7183 excellent comeback malaka
@@jakeMontejo3272 I use avocado oil about 1/8” of the pan and keep the pan at 475F since avocado smokes at 520F
after you sear turn heat to medium and baste with brown butter
the oil being 1/8” forms a better crust especially for bone in steaks
jus never sear with butter bc it smokes wayyy too fast.
I did a back to back test with cold pressed canola, peanut, and avocado to see what was best
@@dylan-nguyen Grapeseed Oil . . .?
I just use my grandma's cast irons from the 30s and they are amazing
My Griswold pans are smooth and thin like the Butter Pat, when they are properly seasoned, they're awesome.
I would recommend using them for a week or two and then revisit this test.
The lodge pans from the 80s were the best. Slick finish and have held up. I bought my set in the 80s and they're still the best pans ever.
I honestly want to buy some from eBay. I have a ton of lodge skillets as is tho :’(
@@splatterbrained i know the feeling. I have so many. Some over a hundred years old. Buy yet i still want more...lol
All i use is cast iron.
As a user of cast iron, I can tell you that the differences in sticking are purely a matter of seasoning. Since these were both new, you saw some variation. The $200 dollar pan is purely for looks and for suckers. The real problem for these, or any pan regardless of surface, is grease splatter and clean up. I use covers with steaks and I use a wok for fried rice. Pan pizzas work great with my Lodges. Tools for applications folks.
got some good recipes for pan pizza?
what cover do you use when you make steaks in the lodge?
I only use cast iron and there’s a pan called the Stargazer that cost $80 but the inside of the pan has been milled out to be super smooth. I don’t own one yet but it definitely would be way more nonstick.
>>> @@pookguy88 Lodge sells glass covers for the various sizes, as does Amazon. Try your old skillet covers first.
>>> @@Goprof150 I wonder if the "marbled" bottom on a properly seasoned pan wouldn't raise the food a tiny bit off the bottom, giving less contact area and less stick. An alternate theory. If anything sticks I soak the pan for an hour and use the polycarbonate scraper that Lodge sells. No problems. Use soap if needed (probably won't be) and a plastic scrubby. Then re-coat with oil and reheat on a burner, just until it begins to smoke. This method has given me a perfect dark non-stick finish.
I’ve tried high end and reasonably price..I still love the Lodge
Regardless of how much it costs, the "preseasoning" is never good enough.
My lodge after about 10 meals is now perfect, I can fry eggs in it.
Thank you for clearing up the BS. My vintage pan is for decor as it's not flat enough to sit on a flat top stove. My skillets are both Lodge. I bought them before I started seeing the nonsense online about how the bottom needs to be smooth or that Lodge isn't this, or is that, or whatever.
Lodge is the best bargain in cookware to be had. Period. You can buy a 10.25 inch Lodge skillet for $15 and it will outlast your great grandchildren if it is taken care of. What else can you buy for "cup of coffee" money that's going to last that long? And while there are even cheaper cast iron skillets to be had from abroad, the Lodge pieces have the higher quality control measures. It's good stuff!
Exactly. I have a 10.25 inch - 5 inch and 3 inch piece Lodge set my cousins gave me. They also gave a 10 inch - 5 inch and 3 inch Griswold set. And I must say! The Lodge set is must Heavier, and has a Better Quality.
Got myself the 12" Lodge skillet at Walmart for $20 - good enough for me
Heck yeah......same here....
Sand it down and re-seasoned.. it'll perform like the $200 skillet..
@@paldo771 no need to sand, rinse, dry, 3-5 coats of seasoning and its good
@@russell3023 proper use makes all the difference
Ozark trail are ok also
Best way is to get a cheap cast iron pan and use the ever loving he’ll out of it. It’ll eventually get so smooth and seasoned that nothing will stick you it. I’ve got my grandma’s cast iron that she gave to my dad who passed it down to me when I moved out
wasnt there a video that they did where it showed that the breville stove top she's using heated in a ring in the center making it uneven? so wouldnt that be on the burner not the pans?
Audrey Chua That’s what I thought.
There is no even burner, the burner made a circle while the cast diffused it in different directions. Honestly a cast iron burn test is useless because u tend to use it at Max heat anyway
Cast iron is best used with gas burners or open fires for efficient cooking. This test proved nothing.
Yes, it was a very poor test
Exactly. What a dumb comparison
7:30 ofc its going to stick to the pan, you dont scramble your eggs after you drop them into the pan... the white is just going to stick to the pan, scramble first and then drop it into the pan
ITryWTap true, but don’t some Chinese chefs scramble in the pan too?
@@originalchannel321 yes, it's most common to scramble it in the pan
The sticking was from not having seasoned either pan, not the egg scrambling techniques.
Now compare it to a $5 garage sale fine-grain smooth-bottom antique pan.
Seconded. I grabbed one from an antique store for ten bucks and I'd put it up against either any day of the week
I have several. They are the best.
You have to add time/gas also though too. One does not just go to any garage sale and able to find a fine-grain smooth antique pan on their first try
The annoying thing is that routinely a past owner has heated up the pan too quickly and the pan developed a "hump" in the middle. I came across one that you could spin with one finger.
My lodge cast iron been using it for 5 years now it slides like glass no problem.
Love the scraping you’re doing with your steel turner and tongs 🤪
@@user-nt6fy2jr3u goes to show you all the fake RUclips food experts! :) better to be a home chef for your loved ones than a phony
Cooks in brand new cast iron and complains about sticking??? 🙄🙄🙄 lmao
Exactly. The Butterpat is NOT pre-seasoned.
Hey, if I’m paying that much for the Butterpat it better stay unseasoned yet nonstick!
@@o-_-ojb uhm. That's not how cast iron works. Lmao.
Richard Kinison She sucks at cooking. The reason the rice is sticking is because there is MOISTURE inside. This is cast iron, not a non stick pan. If she wants the rice to not stick... use dryer rice or add more oil.
Lmao trust her .. she's professional. I just think she was cooking a little too hot
Cowboy kent Rollins did this w a wood fire and shows how to make the cheaper cast iron as good as the expensive pans and dutch ovens
He's awesome.
@@RHEC1776 He is!
Cowboy Kent Rollins is the cast iron Guru
It's like watching Jurassic Park without understanding that most of those dinosaurs actually had feathers and T-Rexs had good vision.
Cowboy Kent KNOWS cast iron!
Man, the Lodge gave that steak a flawlessly beautiful look...I Love my Lodge pan!!!!!! She is gorgeous!!!!!
I agree, I thought the Lodge did a better job on the sear than the $195 pan. And, I care a lot more about my sear than I care about the pointless flour test!
now I know lodge pan is girl
I agree. I can see no earthly reason to spend $200”on a skillet. I didn’t thunk it was even pretty. Give mr my shiny black Lodge pans every time.
@@whoyoukidding1 Yeah, of course, the meat is a variable, but the crust on the Lodge was more even and browner. Don't agree with her. And I'm waaaaay more concerned about how a skillet cooks ribeye ($$$) than fried rice (even with beef, $).
I feel a gas range would be more appropriate, than an electric stove, to test out cast iron.
It looks to be an induction burner.
@@tiacho2893 It still uses an electric source which does in fact cause uneven heating. A wire coil always exhibits an impedance imbalance wherein the current is higher in one or more spots on the coil, causing hot spots.
@@jamesryan6224 I have a good friend that is a chef that does catering with some pro quality induction burners for on site use. The number and arrangement of the magnetic coils is the difference between the a Walmart induction burner and a 500$ commercial burner. To give you an idea of difference between an induction "burner" and a resistance coil is that you can put towel on the burner and then place a pot of water on the towel. The water will come to a boil without burning the towel.
Yeah it's most definitely flawed. Cast iron skillets are supposed to be pre-heated so their temperature is uniform. Also the amount of flour used in each test wasn't even. I feel like people who'd spend 200 on a skillet are the same who'd spend 500$ in gaming gear hoping their skill level improves, or people who buy the most expensive running shoes hoping they're going to improve/run more, or people who buy those machines that 'does the exercise for you'.
Anyone who's good at cooking can use a 30$ skillet the same way if not better than a 200$ one. Anyone who's skilled enough can play a video game with minimal gear and still beat everyone else who's using professional headsets...etc etc
Also for 170~ more dollars than a regular cast iron you'd expect a noticeable difference. Yes, they're both new and unseasoned but a properly seasoned cast iron pan will be non-stick and just as good as a 200 dollar one.
@@tmctomas I filled in on a catering job for a friend that needed help with for a private party and we had to bring all of our own cookware. The client had about 4000$ in French Mauviel copper pans hanging in his kitchen. None had ever been used.
I have four lodge pans. Time and seasoning is the key 🔑
When the pans were placed on the stovetop... one heating surface was the large circle.. the other was the small circle?
Not the same.
I wondered if anyone else noticed that.
Saw that too
Love my lodge set. I bought them 20+ years ago. No reason to ever replace them.
This Blacklock from Lodge is a good compromise for people who don't want to spend crazy money. ruclips.net/video/7ym2KQA-CDU/видео.html
You're almost never gonna get an even heat from an electric burner
Unless you use a copper diffuser
@g f You, that's the whole point of it. You just have to let it heat up gradually for a decent amount of time until the heat evens out through the entire pan. The whole point of a cast iron pan is the huge mass it has that heats up the food evenly.
Correct
BeyerT1 that’s impossible
Pretty sure this is an induction top.
By not seasoning the pans, it is a fail experiment from the start.
I had a cast iron pan that came gray from the factory, once I seasoned it the color was kettle black just like the rest of them. I also would have liked to see the video start with seasoning them in the oven, but I suspect the sponsor AMEX didn't want the expensive item to look too bad in the video. Didn't you think it was a little weird that she more or less said "I'd never want this pan, but it might make a great gift." ?
New pans come preseasoned.
They came preseasoned. If you pay 200 dollars and still have to treat it exactly the same, then I think you've learned everything you need to from this video, right? Right.
@@fryloknick She said that because she isn't stupid enough to spend $170 more for barely any difference.
@@Cyrribrae So if you bought a Ferrari instead of a Ford, would you expect to never have to put gas in it or do any maintenance to it? Better quality tools don't mean less maintenance or less care.
The Lodge is my favorite hands down.
probably the price is you favorite because the lodge is an ok pan.
I have an old Wagner and a brand new Field and I'm completely happy with both
The only person I would trust to do a review of cast iron pans is Cowboy Kent Rollins
...check out his RUclips channel
...
He's the best.
Love him
Trapped in his time zone. Clad and disk bottom pans are the future.
i LOVE his show!!! I would second that except I’ll add that that all of the old-timers know best on using cast iron. There are a few other good channels on this subject.
@@lancecowburn1693 I agree, and for a second there, when I saw your review I thought "man I must have commented already (when I was drunk)" and forgot. haha
All the lodge needs is 60 or 80 grit sand paper, 10 minutes of sanding and 3 or 4 times seasoning before use. Smooth as can be.
Had problems with my lodge sticking, did this I can finally fry potatoes without sticking
I can't take credit. I learned how to do this from watching a video by Kent Rollins on how to smooth new cast iron.
Super easy. Buy the cheap cast iron and sand it smooth!
@@rodndrone1198 if your lodge cast iron sticks it needs seasoned again use lard wipe it down light coat throw in a 400° oven for about an hour let cool in oven and then it won't stick
Did that with a cheap pan and the pan now works great
Wow, almost half bottle of sesame oil sure smell nice
shouldn't you season the pans first before cooking on them?
Thomas Leaf most of them come pre seasoned
I bought a cheap heavy 12" skillet brand name Delmonico's. I sanded it with va grinder wheel. It's prob as smooth vas a butter pattern. Nothing sticks to it.
It was a sanding attachment that fits in a drill. Perfect.
Other than that Lodge will do the trick every time. Heavy but cooks anything
I learned how to make awesome fried rice with diced steak, how to properly sear a steak and how to heat my Lodge evenly to 500 degrees by simply heating it up in the oven. Wish I had discovered this video 5 years ago. Thanks much!
Isn't the flour test flawed if you preheat the pan like your supposed to?
It's not flawed, you're still checking for build quality. But yeah, you can say it's immaterial in the long run.
Definitely! I thought the exact same thing.
If she also started the heat source from cold, the heat source could also be comparatively uneven between how heat was applied to each pan
Not exactly. It shows the heat conductivity of the pan and whether it can conduct heat away from a hot spot. Cast iron is not really great for this. Carbon steel, aluminum, and copper are better heat conductors. Cast iron is great for heat retention and you won't get that severe initial temperature drop when you start cooking. The drawback (like heavy gauge carbon steel) is that it takes longer to preheat.
The problem is the density of the flour - when you put it in the pan, it lays unevenly. I suggest sifting it into the pan to make it lie evenly.
The LODGE is a better weapon for a home intruder one crack against the head he's out and you've scored!!
“Let’s start by burning flower into this 200$ pan”
And not season the brand new pans before using
@@eatmydust1716 lodge comes pre-seasoned. I redid mine anyway but you shouldn't really need to.
I have the 10.5 inch lodge and love it. I use for cooking meats only. Keep it clean, Dry and oiled, and it should be good for many decades.
Cast Iron used to get sanded completely smooth. Over time seasoning would build up and make it super non stick. Then they started selling pans pre-seasoned, and they stopped sanding them smooth at the factory (the rough texture makes seasoning at the factory easier). The butter pat costs more because they’re sanding it smooth, and has potential to become much more non-stick than the lodge
I been cooking with Lodge pans for 15 years. I've cooked thousands of eggs in them, never had one stick. This obsession people have with the surface being smooth, it's just because they think it looks cool. I know from experience the Lodge pans are perfectly non-stick.
Random, I've been using lodge for ten years, eggs stick.
@@johnthree1611 Why have you been using Lodge for ten years if they stick? I've been using lodge for 15 and they don't. I once forgot to butter the pan when making an omelet and eggs still didn't stick.
@@johnthree1611 did you heat the pan up first? I have used lodge for 2 months and eggs don't stick.
In all actuality, though smooth may look better and give you a premium feel, seasoning has a VERY hard time bonding to smooth surfaces and in the long run the rougher Lodge will actually perform better and prove to have a more durable seasoning
Maybe you should do a follow up video after they are both seasoned
What kind of promises does the Butterpat make? What is it made from? I'm confused if it's been properly seasoned, because if it has been, why isn't it black. Cast iron isn't black in colour, it's just the seasoning/oil that makes it that way.
So what materials were used for the Butterpat to achieve that different colour? It's like they just sprayed some temporary non-stick on there so the colour could be pretty - but it will still eventually turn black once properly seasoned. Or are you supposed to use a specific kind of oil/process on it?
I'd be interested in a video where you go through the oven method of seasoning the Butterpat, to see what kind of results you get.
She has no idea how to use a cast-iron pan, the whole video was painful.
@@nope3263 What would you have done.
@@bubblegumplastic To give a cast iron pan a non-stick surface you need to grease it and heat it repeatedly (normally done in the oven). This is called seasoning a pan, seasoning the pan has nothing to do with 'breaking it in' like she says, its what adding the non-stick layer is called.
You should always season a pan before it's first use. She also says that rust is a big issue with cast iron, which it is not if you have properly seasoned it. It is SUCH A BASIC part of using a cast iron pan- this woman has no idea what she is doing. She even comments on how the butterpat pan is lighter.... which is because it's not seasoned. Cast iron isn't black, the nonstick surface you bake on before cooking with it is.
The seasoning process goes through many different color changes. At first its a kind of copper color but soon turns to black. So it looks like Butter Pat, like Stargazer, might only put 3 layers on their pans which would give it a copper color. If they did like 6+ coats then it would be black in color.
Plus I have never seasoned my Lodge or Stargazer but I usually bake in it for the first 3-4 times I use it like cronbread or dutch babies. After that it's somewhat non stickish.
Sometimes a flax oil seasoning looks that light at first, ie less than 5-10 layers.
I could be filthy rich and I wouldnt buy a 200 dollar skillet.
Damn Right 😊💗💗💗
Check out Blu Skillet. It is really pretty and hand made but I will stick with my Lodge skillets.
That's how you stay rich ;)
But you couldn't be a hipster without one. And better yet, a vegan one with a $200 skillet.
James Ryan that’s what they all say until they realise theyre driving down the road in their new Ferrari to buy Russian caviar in their Ralph Lauren’s.
My gawd, the sound of metal on a cast iron is painful!!
Unseasoned pans?
Bad!!
I like lodge, not because of affordability , but because it is practical and saves energy. What the most important is maintenance is pretty easy.
If you watch with the sound off it's pretty informative.
‘Tiny bit of sesame oil’
Proceed to dump half a bottle in
The Chinese DO NOT USE SESAME OIL IN FRIED RICE.
@@biggiebaby3541 that's nice. she's not chinese, and fried rice isn't just a chinese thing.
That was a hell lot of sesame oil. Sesame oil taste is very strong. And She sucks at cooking. The reason the rice is sticking is because there is MOISTURE inside. This is cast iron, not a non stick pan. If she wants the rice to not stick... use dryer rice or add more oil.
You can avoid uneven heating by heating your pan in the oven
Never had a problem with my 13.25" Lodge, from right out of the box. Can't imagine paying almost $200 for a cast iron pan- unless I have the need to show my ass to everyone.
Gotta be honest. I bought several Wagner/Griswold cast Iron skillets made back around 1920-ish. These were all bought at antique stores and I never paid more than $25/per. They are all so much better than my Lodge. I use them every day. I never never bother with my Lodge. A good cast iron skillet, will last virtually forever.
Same here. Except the one came from my mother who bought it in the 1950's. My go-to is actually one I bought in a Salvation Army store because it's absolutely flat still. My mother's is ever so slightly warped, probably because it was cleaned by throwing into a fire. Don't ever do that! Not terrible warped and if you use a gas stove you'd never even notice but I use a glass top induction these days and it will wobble slightly (yes you can do that, get a silicone mat made for induction off Amazon). I used a new Lodge exactly twice before giving it away. That bottom needs to be machined flat imo. There is a company that makes new cast iron machined flat and they are in the $200 range as well.
*_Is the $0.50 Napkin Better than the $99999 Napkin?!_*
As long as the napkin keeps being recycled.....like this joke
The answer to that, is yes
You're everywhere man
The $99999 napkin is called a paper mill
Appreciate the side by side. I think a good follow up would be to do the same comparison months later after many rounds of fried bacon, etc.
When you see someone's lost while cooking
I am happy with my cheapo Lodge cast iron collection.
But I made your fried rice recipe...1st time and used left over shredded roast beef instead, soooo good!
Buy set of sand paper so you can get the smooth finish from lodge...
My early 50's lodge skillet will beat any nonstick pan. The bottom is as smooth as glass.
One is cast finished, the other is hand finished.
The flour test is so redundant, firstly the amount of flour in each pan is different, would be more accurate if the amount is weighed out and exactly the same amount in both pan. 2nd how even the heating gets is largely based also on the heating element.
I think she's using the control freak which they've done a video on and it's super accurate and gas very even heat dispersion
the heating element in this case is the pan itself, it's an induction stove with temp control.
Also who cares how evenly the pan heats to start off? The heat will transfer. If you're not using a pre-heated cast iron pan, you're not using it right.
Wrong... 1st she used the Same heating element so that variable isn't applicable. 2nd how even the heat distributes is based on type of metals used, layering and thickness of the base... in cast irons case usually only the thickness will determine how even heat distributes... but this $200 is coated with something so it isn't really a fair comparison anyway, it's debatable that you can even call it a cast iron pan.
@@pyrotechnologist1 Heat transfers poorly in cast iron. Some of us who care about our gas / electric bills / carbon footprint choose much better pans in the same price range. Cast iron sucks.
Even the cast iron pan sold at Harbor Freight works. I've got a variety of cast iron from different brands. They all work the same for me. I can't tell the difference.
Why would you refer to the egg sticking as "really weird" ? Really weird would be a grown man running around naked with half a cantaloupe on his head saying "I'M A HAMPSTER!!! I'M A HAMPSTER!!!"
I have two Lodge skillets and a Stargazer and the Stargazer is my favorite even though the Lodge is just fine too. The Stargazer is slicker and food don't stick as much as it does in my Lodge brand. I would not pay the cost of a Butterpat skillet and the Stargazer was higher than the Lodge, but not as high as the one you have.
Lodge isn’t “normal cast iron” they used to be smooth but lodge does their factory seasoning that I sand off and properly season. Cast iron used to be smooth and not bumpy like lodge.
Fair enough but I can assure you that my slightly rough textured Lodge is just as nonstick as my 100 year old cast iron. In fact, I might get taken to the woodshed over this, but I like the lodge better. It seems to heat more evenly and my old skillet has been ever so slightly "unflat" since I've had it.
The texture is due to the sand molds they use for casting. If they were to machine the skillets down to make them smooth right out of the box I expect we'd be paying a lot more for them. And, what would really be the point? My Lodge skillets were performing beautifully after only a couple of months of use.
@@bechtoea Do you preheat your pan on a high heat? Uneven heating could warp the pan, due to the stresses caused by the hot area expanding more than the cold areas.
@@Thalanox No, my old pan is warped from 90 years ago. It's also thinner which means it doesn't hold the heat as well. My experience is the surface of the new Lodge skillets result in a more durable seasoning layer. I can tell you that with any vintage skillet the seasoning can get to the point that it can be flaked off. That never happens with a newer textured Lodge as the surface holds the seasoning better. I maintain the new Lodges are textured because they work better over time than a smooth skillet.
@@bechtoea I recently got into cast iron cooking, trying to eat without all the chemicals of "non-stick" cookware. I came across a deal on several Wagner Sidney 'O' pans, my #12 is my go to pan, super smooth and flat even on my glass top stove. I have my glass top sold, and pick up my new gas range this weekend. I needed a 10" pan, #8 ,but could not find a good deal on an old one, so I bought a Lodge. I cleaned it with 000 steel wool and seasoned it 3 times with Crisco in the oven. I love the pan. I cooked bacon in it first, no pre oiling, wiped it out and dropped 3 yard eggs in it and pan scrambled them. It cost $12 as an Amazon return, shipped. Its awesome!
Why am I watching a video about pans lol
? cuz yo've not thought of buying a cast-iron wok ??? (Hint: get thee to thine local Asian supply store!! Mine IS a Lodge .. (model P14W ) and woks are designed in part to let one separate different ingredients ..the sloped surface lets you slide stuff up, it'll stay there, as the center/bottom is then clear for scrambling the eggs that our hostess loves to do ;) . Cast-iron is a joy to use on an induction cooker!!
Used a mix of vintage wagner/Sydney o and new lodge for years till I was gifted a staub for Xmas,staub sears like nothing else they mix limestone into the molten iron while casting and it makes a world of difference
I have an OLD OLD Lodge- was covered in rust- but I brought it back- and I LOVE it- don't need fancy- just well made...
"The butterpat is unevenly seasoned." no, it is sticking where she cooked the steak and didn't clean it all the way or reseason properly
She did the same for the lodge and that seemed to work just fine.
@@xaviersemel-defeo881 Lodge seasoning is very thick right out of the box is why. Butter pats are meant to be seasoned as you go. Its kind of a different market.
I think it's unevenly seasoned from the factory since the seasoning from the factory from the Lodge performed better with the exact same treatment.
yeah at @7:43 she says that it was sticking where the steak was cooking. did you get so up in arms about her saying the first comment that you didn't even finish the video to go write a comment about it? lol
No matter which way you look at it, the Lodge just makes sense. Cost effective
She is clueless
I use my Lodge cast iron wok.
Clad and disk bottom in the same price range are much better, and can also be seasoned optionally.
I don't do one single damn thing to my Lodge pans. I just start cooking, and don't look back. I don't wash them, and I most often use metal implements in it. And the cast edge of the handle doesn't harm my poor little handsy-wandsies.
I am looking to add some heirloom cast pieces to my collection, Stargazer, Field etc. butterpat seems a bit high, but again this is something your grandkids will be using. I wish I had my mom’s cast pan. Black as night & fed us well. Passing down cast is like telling a story about family.
What makes an expensive cast iron pan “heirloom quality”? Seems like you could just as easily pass a Lodge pan down to your grandkids.
right off rip the fact the 200$ skillet didn't decisively win every test tells me all i need to know
I'm going with the cast iron.
congratulations i'm on a diet and you made me hungry.😂
2:53, that's the difference in price. I'll stick with my hand-me-down unmarked Wagner.
The lodge seared the steak way better .
I honestly thought the butterpat did about a 5% better job but I really couldn't tell
Looked like the Butter Pat had some burnt spots.
If you calculate the cost into it the Lodge beat the expensive one hands down.
I think so too!
stop it at 3:37 the one on right looks more seared and the look on her face... her eyes crack me up
Great video. Lodge is definitely a great cast iron pan. I am sold on Field Company pans, about half the price of the Butter Pat pans, not cheap but certainly great for the money. What I like most about the Field products is the lighter weight compared to the Lodge pans. I was so impressed with them that I have given several as gifts..
Do you know how field company compares with Lancaster or Stargazer or the Lodge Blacklock Series? Lancaster claims to be the lightest on the market.
One of the main reasons to get cast iron is because of the price. With $200 I’d get a stainless steal (all clad) pan and a lodge cast iron.
Buy a Lodge and some #80 sandpaper for your sander. Sand the inside of the pan until smoother, clean and season. Save $170.
When she seasons the steaks (which should have been done in advance), she seasons only one side, and then puts the unseasoned side down onto the pans - brilliant!
I thought I was the only one to notice that lol
I prefer smoother cast iron like the butterpat for ease of cleaning, and for its nonstick properties. That said, I’d rather just go with a cheap vintage pan with a good layer of seasoning, than a new $200 pan.
For an hour of your time you can have a lodge be just as smooth as the 200 dollar pan. And food sticks because of the one cooking. Temp is off or not enough fat/oil.
it shouldnt stick at all if youre seasoned correctly. I can take my dry pan unoiled and still nothing sticks
It would be nice if lodge invested in some CNC machines then they could smooth out thier pans... It would be a good option for buyers.
Hearing that metal against metal broke my heart
I own nothing but Lodge and Legend cast Iron. They haven't failed yet
What's to fail? It's a piece of iron, the definition of simple.
It's the pan you have for a while and learn how to use that you love
(puts cooked steak back on the raw steak plate) TRIGGERED
Can’t beat a griswold. But the following works on any iron pan
If you use detergent or soap to clean them you strip the seasoning of the porous iron and in fact you May taste soap in your .cooking as it accumulates. And Everything will stick. The nonstick property comes from a shiny black carbon layer formed when you care for it properly. To clean it:
-Soak in hot water 5-10 minutes to loosen food bits and scrub with wire or scotchbrite pad
-Place on low heat to dry and scour with salt and a paper towel if needed to restore shine
-Lightly oil the inside with butter and polish with paper towel.
- raise burner to high for -3-4 minutes to sterilize the pan
-let it cool
Do this process a few times and you won’t even need a spatula to fry an egg
Listen up yum yum, with the lodge pan you have to put a little effort into the it and sand the inside of it smooth. Years ago the big brand names such as lodge, and Wagner used to do that process before selling them. Now you have to do it yourself, and then re- season it. The bottom line lodge is the better pan.
“Tiny bit of sesame oil” (GLUG)
LOL! good one!
Also she added while the heat was still on
Are you afraid of a little oil?
She must be crazy rich asian girl!! SeSame oil is pretty expensive in asia!!
It took over 2 years of almost daily use/seasoning before eggs wouldn't stick in my Lodge.
Wow, I'm surprised. It only took a couple/few months for mine, and now the eggs slide around like they're on wheels.
10 or 20 times using enough
Susan Carr - You're okay with admitting this on the internet???🤔....
I don't care if it comes pre seasoned or not. CI takes a good year of use and proper care before it matures
I love my 12in. Lodge. It's a mystery skillet with no markers marks at all, but it's a Lodge. Got it at Goodwill for$20
great to see honesty and not paid ad