I'd like to make a few comments. First I'll qualify my opinions by saying that I work in the foundry that made the Field Skillets at the time this video was made. We also subbed out for Lodge while they were building their new foundry, so there's a chance that we made 2 of the skillets in this video . Regarding the roughness of the Lodge, it has nothing to do with the seasoning rather it's the castings itself that is rough. This is what all green sand castings (including Field, Wagner, and Griswold) look like before any surface treatments. When you sand a Lodge skillet and reseason it, you're really using their preseason as a primer coat to fill in the low spots on the as-cast surface. Some of the more expensive skillets use different castings processes such as die or no-bake sand which will yield a smoother surface as-cast. The Field skillet starts out as an 8.33lb casting that looks very similar to the Lodge. It then has about 4lbs of iron machined from it to produce the smooth finish and thin walls. Field actually started experimenting by buying Lodge skillets and having them machined. I should also add that Field does absolutely nothing but ship out the finished products. The skillets are cast by an independent foundry, machined by an independent machine shop, and seasoned by an independent coater. Regarding the iron itself used to make these skillets, every one that I know of (and I'm sure there are some exceptions) is just a plain old class 25 gray iron. Like I previously stated, we made the Lodge and Field skillets with the same iron, from the same furnaces, with the same recipe written by your's truly. Any differences you may perceive in the material itself (i.e. strength, scratch resistance, ability to take a finish) is probably just happenstance.
All too many things are built like this. I was in the AC buisiness for a spell. I can tell that two different companies sell the exact same AC unit but one is a "bigger name" and it's about 30-40% more. I've seen the same things from other companies many a time. My thoughts from what you said, buy lodge and a polish ginder, have some fun.
I just seen your post, and although I live in Iowa, and there are no mountains, it gets very icy and snowy here. I understand the mountain peaks of Oklahoma are treacherous, so I trust mountain dwelling Oklahomans like you, so I bought the Lodge Dutch oven and skillet. I can probably plow all kinds of snow now with my 1994 Ford F150 2wheel drive... Thank you very much sir for that wisdom on life. Stay safe and enjoy the view on them Oklahoma mountain tops.
@@bchristian79 with plenty of beers and persistence. I actually very much enjoyed this video. So I had to put drunk talk up since I was drunk that night. I knew a dude that shoveled his whole front lawn just because he got a new shovel. And that’s snow not dirt by the way. So with this information I have about seasoning my cast-iron skillet well can possibly translate into me shoveling my driveway out with it since snow won’t stick to it anymore. They need a lodge snow shovel....
My grandma has a skillet from her parents from her childhood on the Navajo Reservation that dates to 1895 and is still used. The base is slick, pretty much glass.
That's why price is irrelevant to me. If it's a fine piece much like a well made firearm it will last centuries with proper care (or until you unlikely shoot the barrel out..).
I struggled with my lodge for about a year. Cooking with it often and waiting for it to get nonstick. Someday never came so I just gave up on it. Heard about sanding them smooth somewhere so I figured I’d give it a shot. Spent about 15 minutes sanding it completely smooth, reseasoned it, and BAM! Immediately usable and it just kept getting better. 8 years later and I still use it almost every day. I just braised some short ribs in it next to a small oak wood fire in my BBQ and I’ll probably be doing some over easy eggs in it tomorrow morning.
@@alvint4944 Yeah, night and day. I've sanded my Cast iron pan ( not a lodge but same problem ) , just be sure to clean it well with hot tap water and dish soap after sanding . No need to do the edges , only the cooking area. Re seasoned with grapeseed oil
@@manrex5238 Just 80 grit sandpaper by hand ( Just tape the paper to a wood block) , leave the edges alone. The I clean it with a bit of dish soap and kitchen paper . To reseason I used grapeseed oil , just a tiny drop ,spread it with paper and remove. the microscopic layer left on will for the 1st layer . I did like 10 layers to be sure.
@@manrex5238 I started with a 120 grit flap disk on an angle grinder and then went to an orbital sander for 220 and then 320 grit. It took about ten minutes with the power tools but as Andrea stated if you've got time and and a sanding block that'll work too.
I learned alot from you folks on the subject of cast iron. When you ran your finger across the Lodge pan the lights came on. I took my Lodge skillet to the garage and sanded on it for nearly an hour. The effort cost me nearly a box of sanding disks and a new sander but that and a gentle touch with the angle grinder brought me to the place I needed to be. I downloaded your guide to seasoning and the party started. It took the better part of a day and a pound and half of bacon later and it is smooth as a baby's backside, fully seasoned and working as it was intended. My hat's off to you.
I happened to be in Tennessee last year and drove past the Lodge foundry. Picked up a selection from the "seconds" that they have there for a great price. When I got them home I re-watched your prep video, and since I'm a metal worker, smoothed them right out. One of the best things I've done. Use them every day.
That is awesome to hear. Just the other day I was re seasoning an old 8-in cast iron that I had bought at the Lodge factory at a 2001 festival. It has a special stamp and everything. I barely use it because it's kind of a collector so it still looks like what I bought 21 years ago.
This video is spot on . Thanks! I have worked 45 years in at least hundreds of commercial kitchens repairing equipment before retiring . Many kitchens have been using carbon steel skillets. They are a LOT lighter in weight, cook the same as cast iron skillets. All carbon steel are smooth. longer handles, have a pour spout on each side take the heat well or the same as cast iron. I was going to purchase a carbon skillet but I already have my grand parents on both sides and my parents skillets, must be each one is over one hundred years old and use them or at least one of them a few times a week. I suggest for the older women or anybody that has a concern , problem with picking up heavy objects trying a carbon steel skillet and see for yourself how much easer is it to handle. I know all Chinese restaurants use carbon steel woks that take a beating like nothing else and last forever.this only my opinion.
Carbon steel is pretty good. I have a small one that I use for eggs. One difference I have noticed is that it doesn't hold seasoning as well as cast iron. It works best with a thin layer of seasoning, and careful, soapless washing. If I try to put a thick seasoning on it, like I would for cast iron, it just peels off, but if I keep it lightly seasoned, it works great, even for eggs.
They're for different things. The reason why woks generally use high carbon steel and not cast iron is that they need to transfer the heat at the base and dissipate it up the sides as it's common to move ingredients to the side to keep them warm while cooking other components. It doesn't retain heat as well, so they tend to compensate with an extremely hot flame compared to what you'd likely use with cast iron. Cast iron though doesn't dissipate heat as effectively, so when you add ingredients, that extra mass will reduce the reduction in temperature. As a result, it's probably not a good choice for Chinese.
I bought a rough, unseasoned, second hand Lodge 10.25 skillet over 30 years ago when I was still in college because it was the cheapest skillet I could find. I seasoned it and just started using it and before long it was smooth as a baby’s bottom. I think the key to achieving a smooth surface is all in how you clean it and that is to rinse it with clean with scalding hot water right after using it, rinse it, then cook it it dry. The final step is to just apply a very fine film of oil on it.
@@josepheller8395 The more work they put into them, will be reflected in the price. Personally I wish they would offer both rough and smooth finish. This way they could keep the price down so everyone can afford one, and still deliver one with the work done for you if your willing/able to pay for it.
Richard, just an average, how long did it take? I bought a new Lodge, 3 coats a day for 4 days and it's like I did nothing to it. Washing it the way you do still left detritus so I baked it to ash instead of scrubbing out the days of work seasoning. This iron is a pain in the patootie. I've given up.
@@mala3isity I couldn’t honestly tell you how long it took as it was many years ago. Just keep cooking in it, especially frying foods in it. You really don’t want to over clean it.
Lionel here in central California. Kent I've been watching some of your videos and have really enjoyed them. My mother was a master of the cast iron skillet. Her fried chicken was second to none. I've tried most every type of no stick fry pan and they just don't hold up. I've had cast iron for years but hadn't used them. Then a few months ago I saw an ad for a Lodge 10.5 flat skillet for 17 dollars. So I bought it. So happy I did. I then got an 8 inch, it needs a little more seasoning but is good. Now I'm going to pull out the old iron out and put it back service. I buy American when ever I can. I ride an American motorcycle, car, and truck. Thanks for getting me back to American iron and keep that fire burning.
Lodge is great but it needs work for me to love it. I can’t take the grit on the bottom, it’d take thirty years to work up enough season to make it smooth so I touch ‘em up with a grinder. Never get it perfect or even close, but as long as it’s flat I love it. Gotta say, though... I’ve got a couple skillets from the 1880’s and 1890’s that are better than anything on the market today *period.*
@@semco72057 I got my dad the Dutch oven for Christmas one year. It’s the one with the flange around the edge of the lid so you can put hot coals on top. It’s perfect for campfire cooking.
I'd take a little work over seasoning and a significant savings. The pores in the lodge actually allow me to season it better. Yes it takes 3 applications but when I'm done I have a solid seasoning. I cook the dreaded acidic tomato sauces in mine all the time. The thicker sides means more even heat distribution and stability. A steady breeze on one side of the pan won't cause a cool down. Shorter handle means it stores in a smaller pack when camping. But thanks for the comparison video!
Just bought a brand new preseasoned Lodge fry pan. Worked like a charm without trying to get rid of the factory preseasoning. I love lodge! Food turned out fabulously
A dang good comparison folks! I don't like the new finish that Lodge has gone to either, but you just can't beat their cast iron when all things are taken into account by a veteran cast iron guy.... I don't mind doing my own hand finishing, gives it a personal feel and adds a bit of sentimental value... I think to that the heavier Lodge cast iron holds onto it's heat a little longer and that is a feature that I like in camp.
I bought a $18 Lodge, orbit sanded the bottom to bare metal, and seasoned with flaxseed oil 4 times, thanks to your videos. Works as good as those high class collector pans. Love u guys!
I have two Wagnerware skillets of my Grandmother's I use almost daily and they work beautifully. I have Lodge skillets I've used for a number of years too and they were never as good as the Wagners.
Kent reminds me of my grandfather when I was growing up. My fondest memories of my youth are with him. Thank you for being a real person and posting these videos. I watch every one I come across. 👍
I got a lodge two weeks ago. I absolutely love it. I got the pre-season ed and seasoned it before use. So far nothing has stuck to it. I've done eggs, morning casserole, pork fat, and bacon. Quick wipe out and ready to go.
Yeah my first cast iron is Lodge and I got it for 15 dollars. I season it after every use and it's pretty much the only thing I cook with. Made awesome steaks in it, just made a creamed corn casserole with it and nothing stuck to it. It's fantastic and I'll probably buy another one and pass it down to my son when he gets older
@@soccer21ctm It's hard to believe they are American Made yet so inexpensive, but I'm not complaining. All it takes is a ~50 cent piece of sandpaper to get that dreadful pre seasoning off and get that classic smooth finish. And f it lasts (it will) 100 years a $15-20 skillet only set you back about 20 cents per year. You won't find a greater ROI than that.
I was actually happy with the Lodge pre seasoning. Yes the surface is rough but don't let that trick you, as long as you are using some good fat the surface is very non stick.
I just bought my first pre seasoned cast iron from Lodge and I agree about the rough seasoning. They say it will even out after cooking with it enough and I believe it so far. I went through the 18 hour seasoning process with flaxseed oil before I cooked with it just as an extra measure. After cooking with it once, even eggs don't stick. Everything is cooking great and not sticking and cleaning it isn't a hassle either. Everything just wipes off. I'm sure the other brands are greatness especially for the price, but that's where Lodge has them beat. I'm also just glad to be cooking with cast iron now instead of crappy "non stick" pans.
Did you grind the surface smooth? I'm curious because I just bought a Lodge griddle for my oldest son and I'm going to start the seasoning process before I give it to him. I'm debating whether I want to do that.
@@dreamingrightnow1174 I didn't. Mostly because I don't think I'd have done it right. Lol. It's still not smooth exactly, but it doesn't allow anything to stick, but I also cook with butter or cooking oil, as recommended by most articles I've read about cast iron, so that may help.
@@dreamingrightnow1174 Most bacon is glazed with sugar if you live in the United States, which would cause it to stick. Try it with untreated bacon from a butcher and see if you still have that problem.
I like Lodge, but really any good brand is a fine addition to your kitchen, and even the best pan can be messed up by bad handling. Thanks for the detailed comparison. One thing is, if you can pick up an old Griswold and rehabilitate it, you have a pan to pass down to future generations.
You don't have to sand the Lodge smooth. Give it one or two more coats of seasoning and just use it. After use, clean with warm water and dry on the stove. They'll smooth out as they get seasoned.
I've heard oil gets into the "pores" or little crevasses left by the sand grains. When the oil polymerizes it becomes trapped in those pores. Rough cast iron gives the seasoning more to hold onto. I sand a little bit but not until the iron is smooth. Like you can season stainless steel but the seasoning doesn't long because the steel is too smooth. It's better to do like you say and just keep adding more layers. It's more work at first but less work later on because I don't have to re-season as often.
@@lorisewsstuff1607 vintage cast iron pans are smooth and my grandma has had hers and her mom before her and the seasoning has been the same and it's holding just fine...
@@uninvestigated My grandma gave me her old pans last year. She's 97 and still kickin'! But she can't really cook anymore. One pan is a Griswold no. 8 from the 40's or 50's and the other one is an even older Griswold "Erie" no. 7 from sometime in the late 1800's or early 1900's. They both are smooth as glass and hold seasoning very well. The old seasoning that developed over time seems very well bonded. I do use modern Lodge pans, but I don't like the rough texture as it grinds my metal spatulas down over time, and I notice when that happens there is a silver residue left on the peaks of the rough surface that doesn't seem to come off very well. I sanded a 10" Lodge down to smooth iron and started over with new seasoning, but after many many attempts, the seasoning just will not bond for some reason. I'll mess with it some more in the future, but I'm also gonna try a Field Co. skillet someday also.
I really enjoy your videos. Here in Brazil cast iron is a very rare thing, but as someone who loves cooking I eventually came across Lodge and imported a 10 inch skillet to try it out. That was some years ago and I ask myself why some great things in life take so long to be found out! Since the day I purchased my skillet I have bought others as gifts. There are some weddings in my family to take place as soon as this Covid-19 pandemic is over and once again I’m thinking of importing great american cast iron skillets to surprise the newlyweds!
After watching the video, I felt convinced to buy the Field brand but after reading lots of comments in this video, I think the Lodge brand is a better option after all... it was also my first choice anyway. Never knew about any of these other brands until I watched this video
Went to lodge factory outlet last night and bought $180 worth of skillets. Christmas presents for 6 people and it’s still cheaper than one of the expensive skillets. No comparison give me good ole Tennessee made Lodge!
Christmas has nothing to do with Jesus Christ, Christmas came from Saturnalia, it's a roman holiday celebrated before Christ, merry Christmas means, happy the sacrfice of Chri......please wake up
@@godschild5587 stfu moron. JESUS CHRIST lived died and was resurrected. Xmas is celebrating his birth regardless of the date. Shove your condescending condemnation up your arrogant ass.
I've never smoothed my Lodge cast iron and I can cook in it with no sticking. It was my first cast iron and there was a learning curve of about two months, but I can fry eggs and make pancakes in mine now so overall I feel like that's been a success. I wait for sales and haven't spent over $20 for any single piece.
I just bought two Lodge 10 inch skillets that are preseasoned and I love that they are made in USA to surport jobs for us. And I don't mind the rought surface because I read it will get smooth the more it is used. From you Kent, I learned to still re-season after each use and Shannon I do us the small handle to carry it, when my hand is tired. I learned a lot about the different bands of cast iron, thanks Cowboy Kent Rollins and Shannon
I have a lot of Lodge cast iron as well. It will definitely get smoother. I can tell that my 10 inch skillet, which gets used the most, is smoother than my larger and smaller skillets. Get a flexible metal spatula and don't be afraid to use it. I've used the Dexter-Russel pancake turner for years on my 10 inch, and it feels smooth as...well not glass, but maybe a table top. There's no noticeable peaks of texture any more. Just keep using it and enjoying it. Stick to heavy searing for a while. Any protein that isn't fish or eggs. I personally think there are better pans for both of these things. If you're not out in the woods, you have choices to use the right tool for the job. Cast iron will never beat non-stick pans in cooking eggs. I don't care what the cast iron community thinks. You don't have to get a pan blazing hot to cook eggs. Carbon steel is great for fish and other delicate proteins because it has a bit better temperature response than cast iron, and you can get it hotter than non-stick to get a good sear on fish and scallops for instance. Carbon steel is lighter as well, so you can do all the flipping and swirling you want with one hand like with stainless. Carbon steel will heat up and cool off faster if you are sauteing and they are great for one-pan cooking. It's what they make woks out of. It's just a great every day performer. I love all of my cast iron, and went through a phase where I tried using it for everything. Now I find I'm using the pan that suits what I'm cooking: • Cast Iron: Fast, super hot sears (steaks, burgers, cornbread, etc) and long cooking (chili, roasts, stews, beans, tough greens like collards) • Carbon steel: Fast hot sears (chicken, seafood) general everyday cooking and sauteing. • Non-stick: Low temp stove top cooking (eggs, pancakes) A good pan here is essential (one that won't warp), but you don't want to overspend either. Non-stick should be thought of as disposable, but with care, they can last a while. Don't preheat them too long. Start them up when you are ready to throw stuff in them, don't get them too hot, don't use metal utensils, hand wash them (they clean and dry easily), store them under another pan with towel sandwiched between to protect them from getting scratched by other pans in your cabinet, etc. Get them cheap from restaurant supply shops. • Stainless steel: General everyday cooking (soups that don't have to go too long, etc). Anything acidic. I find myself reaching for stainless less often these days. • Aluminum: Good quality baking sheets, big stock pots because it is cheaper and lighter (turkey fryers, etc) Also good, restaurant quality non-stick will be aluminum. Never cook anything acidic. Aluminum seems to have gone up in recent years though. • Copper: Low temp cooking for rich people. This isn't just advice for you, as I'm sure you know all this. And it has been 2 years since your comment, after all. I can talk about cooking for days and maybe this will be helpful for someone else 2 years from now :)
my wife wants to know which one is more aerodynamic incase she has to throw it at my big head should i ever stay too late at the saloon!!! I want to thank you and your wife for all the insight definitely improved my meals
The prices have changed a lot since this was made. Stargazer is now $115, Field is $125, and Butter Pat is now $195. For that price diffence, I'll stick with my Lodge.
the field is my go to, price, and smooth/nonstick out of the box is my reasoning. I have sent back 3 lodges that i got from amazon. Not happy with the seasoning out of the factory.
@@BURTONizAjerK you send pans back due to their factory seasoning?!?! Dude you’re suppose to build up your own seasoning. What an absolute rubbish consumer you are
I love my stargazer skillet! And I really appreciate them giving a military discount! That 15% paid for my shipping and sales tax! Big shout out to stargazer for an amazing product! And thank you Cowboy Kent for reviewing this awesome skillet! I never would’ve known about it without your video!
Great review, straight forward and honest. I've used a Lodge and Stargazer over the past year and I really gravitate towards the Stargazer more often. The design makes cooking and clean up so much easier.
I have 2 Lodge pieces from the 1940s, family heirlooms, LOVE them, semi retired . A 3pc set of Asian pans from the 80s, sized 10/8/6. Xmas gift in 2017, i refurbished them, not fancy, does the job, no complaints, Dad paid $5 for the set!!. Also have modern Lodge 10" & 7" skillets. I use them on the grill. any cast iron will last you forever. Really no need to pay $$$ for the fancy ones. Goto a thrift store. Find an old skillet. Bring it back to life. Save the $ for a nice steak
Just saw this video. Been using this stuff for over 50 years. All skillets use to be sanded smooth, not anymore. Any of it will develop a smooth cooking surface as the carbon builds up. You can sand the cooking surface but don’t use metal brushes. A heavy skillets maintains heat longer but its heavy. One tip I’ll relate, always bring your skillet up to temperature before adding food and never use soap! I put my skillet back on the stove and reheat to drive out moisture. The wipe down with olive oil lot less canker
My cast iron is all inherited, been used by my family for 100 years, cooked through the great depression, cooked for my grand mother and my mom and me, and soon it will be cooking for my children.
That is how I got all three of my pieces, and two are in that same age range with the other being from the 60's. Due to my last roommate having a glass top that he refused to let me use my cast iron on they have unfortunately been sitting in storage for about five years and now that I have the ability to use them they need to be totally cleaned and re-seasoned from scratch.
I got my first Griswold at 17 when I lit out on my own, 1971. If you have a Wagner or a Griswold hanging on the wall, please take it down and sell it to a cook. If you buy old or new, make it yours, sand the Hell out of it. 220-320-400-600-600-steel wool. Add $100 to the worth with some sandpaper. High heat, lots of oil - it's a frying pan.
Your review on The Field Company cast iron skillet sold me, so I ordered a #8 skillet from them. It arrived in perfect condition. The customer service is responsive and rapid. Following their recommendation, I sautéed some onions. But even when I used low heat there was an area of the pan where the onions burned and left a thick black residue that I could not scrape off using my Bamboo Spatula. Not the pan’s fault. It was operator error. Me. I have an electric stove with coil burners. After washing my Field skillet. I put it on the coil burner and used a digital heat gun thermometer to monitor how the heat distributed in the skillet as it heated up. It was amazing how unevenly the electric coil burner heated. Now I am more familiar with my cooking tools and can compensate by cooking ‘low and slow’ while periodically rotating my skillet on the burner. Not only does the skillet need to be seasoned. But I learned the operator must be seasoned along with the skillet by learning how his cooking tools behave. The Field #8 Cast Iron skillet performs beautifully. I ended up using 220 grit sandpaper to hand-sand the entire floor and the radius of the skillet down to bare metal. But I did not touch the walls because they were seasoned perfectly and I saw no need to disturb them. Now I am re-seasoning my Field skillet on my stove top. Yep, I figured out how to use this method and it works excellently. But how to do it is a different story. And this post is too long already.
I like my lodge skillets. I have a 12" 10" 8" and a 61/2" and like them all! And thanks to you I know how to season them and keep them seasoned . I do appreciate all your videos - thanks!
Thank you both so much. I have been cooking with cast iron my entire adult life and use it more than any other pans. I have several Lodge and I agree that their finish is rough. I also have several other skillets and dutchies that are so old I don't know the manufacturer but those are my favorites. Slick as a frogs bottom inside and seasoned to perfection. God bless.
I have cooked almost exclusively on cast iron for the past 35+ years. My late grandmother gave me two cast iron skillets to get started. Over the years I have added a lot to the collection, to include a griddle, two dutch ovens, a soup pot, a wok, a pizza iron, a muffin pan, and 5 skillets of various sizes.
@@GigiR247 Yes, you can! I have cooked countless pasta meals of various types in the cast iron Dutch oven. I have boiled shrimp and cooked rice in it too. Boiling water tends to cook out some of the seasoning, but that is easily put back. I started using cast iron almost exclusively because of observing the "non stick" surface of other cook wear disappear. It occurred to me that the non stick material went into the food, which can't be healthy to eat. It will last multiple lifetimes if you clean it properly and store it in a dry place.
I just got a Stargazer. This handle will take some getting used to. It "hits my hand wrong" haha, but does heat up slowly, staying cool through cooking breakfast for one.
Purchased a Lodge 13 inch and a Lodge griddle. The surface is ruff, but I’ve had no problem with anything sticking. Clean ups have been fairly easy as well. The only con I see is the weight. They are heavy.
Personally I would go with Stargazer. Yes the handle isn’t for people with soft/sensitive hands but if that’s the case you’d be using an oven mitt. I’m a farrier so it wouldn’t be an issue. The thought into the design is a major plus! It shows someone who likes to cook had their hand in the build process!
I have never cooked in any of the brands other than Lodge. My only complaint is, it's so freaking heavy! But, if you know how to care for your Lodge skillet it gets the job done and way easier on the pocket book. Thanks for a great review!
I have always been a BIG fan of Lodge cast iron cookware! I used to live in South Pittsburg, Tennessee, where the Lodge factory is located. I go back to visit, and usually buy another Lodge pan!
Love all my lodge pans. Never understood why people sand them down. With proper care they become just as non-stick IMO. Just ordered a Smithey #10 pan and am super excited.
In all honesty I would buy the Lodge why Price I can do a lot of sanding an finishing for that kind of money an could have several pieces for what one of the others cost I agree when Lodge went to preseason that wasn’t good
I agree. I took one brand new lodge and sanded the heck out of it, reseasoned it and started cooking. I have another brand new one and I honestly can't tell the difference. Both pans slide around eggs easily and the most I have to do after cooking is scrub it with a semi stiff brush, no soap or anything and it comes out brand new looking.
There is nothing wrong with the Lodge stuff considering the price and it is definitely superior than the super cheapo cast iron. Still, the light weight and cooking surface of an old Griswold or something like a Field is in a completely different league than a Lodge, even if it’s been smoothed out. Well worth the extra cost in my opinion. If you are going to spend that much time using something, it is important that it be as good as possible in my opinion. Whether it’s a piece of cast iron, the knife I carry or the truck I drive, I want it to be right and I want it to be good.
I have had a Lodge 15" for a year now and it cooks extremely well. The thickness make for even heat distribution. I will say though, my egg fryer is my Grandmothers unmarked Wagner.
I have been watching your show forever, you are a whole hearted American Patriot God Bless you. I have been collecting cast iron cookware for over 30 years. I absolutely love cooking with my cast iron. I have some pans that are branded on the bottom with Wagner Ware Sydney I don't remember where I got them but they are awesome. The rest of my cast iron is Lodge it is awesome as well. I am looking for an old cast iron waffle iron just for the fact that cast iron lasts for ever and you don't have to plug it in.
I have 2 Lodge pans, large one and medium one. I like the handle being small because it is easy to finish a dish in the oven without a long handle getting in the way.
Thank you for this video! I just purchased my first cast iron skillet. Delivery is about 3-4 more days. Now I feel confident, I made a great choice for my first & only cast iron skillet. It's a #6-8 3/8" Iron skillet, $95.00, with shipping $13.19, Ga State Tax $4.33, Ga County Tax $3.25, total, $115.77. It's a Field! It will be my only stove top cooking pan. Thank you sir! Thank you ma'am! Today is October 6th, 2021.
Lodge has a 12" skillet on Amazon for $19.90, and a phenomenal 12" cast iron lid for $24.50. Their 10.25" skillet is 14.88, and their 10.25" cast iron lid is 20.98 on Amazon. They also have a 15" skillet (yes, it is heavy but very high capacity) and a 17" skillet on amazon. Their cast iron pizza pan fits perfectly over their 15" skillet, so I use it as a lid (which is also heavy). These pans do have two handles, so they can be lifted and carried by an old, skinny woman (with a lot of spunk). Also, the rough finish will smooth-out with use, and a metal spatula vigorously scraped over the pan will not ding the seasoning. It remains smooth and happy, no matter what I do to it. Considering the really low price and the heftiness and versatility of the pieces, I believe Lodge cast iron cookware wins hands down every time.
I have 5 Lodge cast iron skillets and for these skillets works best for me i have no problems with it very satisfied with the skillets great cooking in my skillet. 👍🏼
I only own Lodge skillets (3) along with the 12" Dutch Oven, grill pan and a couple of smaller pots with lids. If I was to purchase another skillet, I would choose the Field but I'm loving my Lodge's.
I didn’t give a hoot about cast iron until I started watching your channel. I did have a no-name Chinese pan I got at Costco that I never used. I pulled it out of the cabinet after watching your channel and gave it a try - then I was hooked. I figured I needed a better pan to really get the benefits of cast iron cooking. Based on this review and some others I watched on RUclips, I picked the Stargazer 10.5 inch pan. I just got it yesterday. I love it. Thanks so much for your excellent videos on selection, seasoning, care, and recipes.
Thanks so much for comparing these. I was really interested in y'alls thoughts. I have the Field, Stargazer, Finex and Lodge. Field is my favorite then Stargazer. The cooking service of the Finex is nice but the inside sides are rough which I'm not a fan of. Also while the spiral handle on the Finex stays cooler it is too fat for my small hand. My lodge is the rough surface which was a pain to get going. My lodge will never be like the Field or Stargazer surface but the Lodge does cook ok. I just prefer the Field right out of the box. Excellent video and look forward to the next.
I'm right there with you. I started out with the Field #8 and loved it so much that I bought the #10. One thing I love the most about it is that it heats up fast, probably because it's lighter than most any other modern US cast iron. It does cool down faster, too, which I like because I don't have to worry about removing my food right away and it get overcooked by the heat retention. The handle is marvelous. You can tell they put a LOT of time researching what felt the best. It's also not too long that it's crowding a smaller stovetop. The finish is also great and I think the very tiny milling marks helps it hold onto the seasoning by giving it a bit more surface area. I can't say enough about Field Co., and I cook with it almost every single day. I love my Griswolds and Wagners, but there's something special about the Field.
I love your channel! I grew up around campfires, a chuck wagon and cast iron. I've cooked for 10 folks down on their luck to 800 people celebrating their American freedom. I love the resurgence in interest in cast iron and all the new companies making great American products. I have my old broken in Lodge skillets but I think the new comers to cast iron could do well with these new beauties. At the end of the day just pick one and make it your own. Make memories with it and your kids and grand kids.
I have a lot of preseasoned Lodge. I love it, and I love my vintage 5, 8, 9, and 3c skillets better. My mother has gone through so much cookware that I did not get the chance to inherit her stainless. I tell her that as long as I can lift my cast iron I will use it.
Don't turn away cast iron lovers... this is a great review.... the seasoning finish, weight, handles, design... give you some real good basic info. Thanks you two!
I think it should be noted that the finish on the butter pat holds seasoning better than any lathe finished skillet. I own a Finex and a Butter pat. The butter pat is more porous and in my experience so far - makes for a better seasoned, better non stick finish vs the lathe finished alternatives (every other modern high end cast iron skillet out there). I would also think that makes for a more uniform thickness and less chance of a hot spot - Cast Iron does not come out perfectly flat, so when you force a flat surface to one side or the other, you will no longer have uniform thickness in your pan- though I haven't had any issue with hot spots on the finex. It seems to me you get what you pay for and these are all appropriately priced. If you have the money, I would recommend that you buy a Butter Pat - you wont miss the extra 50 bucks and you'll have the best skillet you can buy.
I have a Lodge 12 inch skillet and I've had it for about 20 years, but I never got the seasoning right until I saw the cowboy on youtube a few months ago. He is very good at instructing the viewer and sharing his expertise.
Nice video. I recently got my first cast iron pan, a 10 inch Lodge at Walmart for $16 , then a second set (deep skillet/oven with cover combo) at Costco for $30. Did not know short of the Lodge, cast irons are so expensive! My vote is for the Lodge! For one, it is the heaviest, so it will retain the most heat. And of course the price. The rough surface is really not that bad. I struggled (still learning how to season) on the first one, but the second, I got to a non stick state just after the first seasoning. Just take a new pan, spread generously some oil, heat, and let it smoke. You can physically see the oil thicken up in sections. Pat the thick oil sections with paper towel. You can then see the oil "dry up". I have an electric stove so when I turn it off, it will still provide heat for a while. At this point, take about a tea spoon of oil, and spread it thinly (you can see it sheen on the surface) on the hot pan with towel. Just leave the pan on the stove, and let it cool. My first pan (about 2 months of light use) is already fairly smooth with the seasoning build up through use and simple wiping after use when the pan is still hot.
Those Lodge pre-seasoned surfaces are rougher than the non-pre-seasoned they made in the past because it is believed that once the usage seasoning process takes over, the actual hardness of the seasoning has a better retention, it sticks best vs. starting out with a smooth surface. It's a hard call unless the skillet is used daily and with heavy use to actually experience the difference. Some have said the smooth surface beginnings seasoning tend to lift and become spotty with use vs. gradually build up evenly across the entire bottom surface. Everyone has their opinion but its likely not going to matter if the skillet is used heavily daily and gets a nice seasoned surface started and built up quickly with many many heat cycles than a skillet that might only get used 1x a week. In that case, the seasoning process is going to take a long time and that's likely where most folks steer away from cast iron. Not everyone is born with patience and determination. Thank you for the review ! From this side of the video, The Stargazer has the best features. Love the radius in the handle or thumb groove, the length and size of the handle with it's gentle curve outward from the lip of the skillet. Also, the design of the front handle, it is beefy and not likely to break off as soon as some of the other designs. If the Stargazer were handmade like the Butter-Pat, it might be worth the extra cost but anything over one hundred dollars in those skillet sizes is getting pricey for most made in the USA folks.
With all of the preseasoned Lodge I have been indulged with, and my vintage skillets, I have everything I need/want. I would expect my Lodge skillets to be smooth by the time Junior inherits them--the vintage ones he will have to wait for.
I am blessed that I have my great grandmothers collection of cast iron from before the 1900s......even her "cauldron" which is currently in my mothers shed as its so big i have no where to put it haha
I have been a collector of cast iron for years. I have mostly Lodge and Griswold I will never trade my Griswold. I have not found anything that compares. I can't afford to buy any of the ones that you talked about. There were 2 that I didn't care for as far as the way they were made but there was one that stood out, that i would love to try. Thank you for this video. God Bless you.
I just watched this video. GREAT information. However, I cook on my large Lodge skillet for bacon and my Lodge Round griddle for eggs, I have cooked eggs in both actually and have not had any sticking issues, with the non smooth surface. Now they both are very well seasoned but I honestly don’t remember having issues ever cooking eggs. But, I do like the fact that we have choices of four made in USA cast iron skillets.
I love this comparison of the 4 skillets! Thank you guys for sharing you opinions about the different ones. However, I will keep using my Lodge. Had them for years and never failed to turn out a beautiful cornbread or fry up some eggs that didn't stick! And the price is easier on my wallet! Thanks again!
A lovely friend of mine recently posted on social media about her seasoning her skillet. Kind of like a joke in "adulting", but pride that she does so to show off her skills in making good food. Naturally I came to your channel to find out more of what she was talking about, you did not disappoint. Now I want one =)
For the main thing I use mine for, searing a piece of meat, the extra weight of the Lodge is a plus and the nonsmooth surface has never been a problem. None of the more expensive skillets would be worth the extreme increase in cost.
@@appalachiangunman9589 when you make this statement I would have to call bs. Maybe I’m wrong but for your statement to be true you would have to be starting with a preheated skillet. When you make all things fair and both start with a cold skillet, I would have to wager that hers would be faster.
Antique stores garage sales estate sales auctions we have found and been given from family all our iron.... we have acquired a variety and any size needed for all our needs from Wagner Sidney, Griswold BSR, and one older Lodge. Stuff we’ve found and been given has mostly needed good love cleaning and scrubbing but so worth it... Kent does great videos on cleaning and seasoning and maintaining.
Well now I have a lot of sanding to do. I’ve tried to “season” them smooth but haven’t got to that perfect surface yet. I will work on those this week. Thanks Kent and Shannon. Love those cook books too!!!
Thanks for the 4 way comparison! It pretty much summed up what I was hoping regarding the Field and the Stargazer. Sounds like you can't really go wrong with either choice and just comes down to personal preference. With the type of cookware I've been using, the handle is very similar to the Stargazer and I love the extra control you get when it comes to pouring out a full skillet of something because it's less likely to turn back on you. I honestly can't stand my Lodge because it's such a bear to clean when ever something does stick to it simply because of how rough the surface is. Thanks again!!!
Lodge...the choice of Seniors everywhere why beacuse we can afford it!! I've been using Lodge for over 30 years, great stuff, never sticks, browns evenly and the list goes on. My dad used griswold and he loved it but I don't see those pans anymore.The trick with cast iron is patience...you gotta warm them up before you add the oil/grease if you do that you shouldn't have any problems.I learned this from the wok masters of China and Japan..."hot wok, cold oil" I don't know the science behind it but I do know it works.! Great video and a great big Thank You to Kent and Shannon for bringing it to us.
It bought my first cast iron when I left home 30+ years ago, My adult daughter tried to make off with it not to long ago lol. It sure doesn't look 30yrs old. I've watched my mother go through an enormous amount of non stick crap over the years, and pay more than I do for my cast iron.
If I was in charge at Lodge, I’d offer a more “heritage” line of cast iron with a more finished quality and a higher price point, but not as high as the others. They do all seem to be excellent quality and to each their own. Another entertaining video as always. Thanks for doing what you do!
Cowboy Kent Rollins my pleasure. Have you done a review or heard of Smithey Ironware Co. I forgot about it until this review reminded me as it’s not included. Very nice stuff and made in America. May be just what you’re looking for. Also, HEB sells cocina wear here in Texas and it looks like what you want, but I don’t know where it’s made.
Not sure it's possible at a lower price point than the others. The pebbled bottom on the Lodge pans is needed for their mass produced seasoning method; for a smooth bottom, you probably have to hand season, which is pricey.
@@thehairsmith sounds like it was under-seasoned. scrape it off with some oil and salt if it's that bad and start again. i've never had something stick that bad unless all the seasoning was scraped off after accidentally leaving an acidic meal in there all night when i was a beginner, and i didn't reseason it before i cooked again. it's definitely not ruined though. it's iron.
Jharese Smith I’d never cooked on cast iron before about 2 weeks ago when I bought a lodge. First thing I cooked was an egg after just washing down the pan with cold water. Other than I had the stove way too hot (the cast iron skillet doesn’t require as much power from the stove) which burnt the egg, it didn’t really stick at all. The finish discoloured a little but seems to have made no difference. I’ve been so impressed that I’m in the process of tossing all my Teflon pans and replacing them with lodge pans. They have been a revelation. I’ve obviously never tried a smoother cast iron pan, but so far I’ve not had food sticking bad enough to wish for a smoother finish.
All of my cast iron is Lodge and, in all fairness, some of it is too heavy for my wife to ever feel like using on a regular basis. It may be rough, but I was able to fry eggs on all three of the various sized skillets that I have, right away and it only got easier with time. I feel that the usual role for cast iron cookware in most households is going to be searing and/or frying meat and baking cornbread and Lodge does that to perfection, as far as I'm concerned. Additionally I make pancakes in my larger skillet and they are much better than they ever where in an electric Teflon skillet. I also think that the mass of the Lodge skillets help them heat evenly and hold their heat. That's supposed to be one of the draws to cast iron in the first place, right?? I haven't ever used a $200 or even a $100 dollar "smooth" skillet so I don't know if cleaning them is easier than my Lodge stuff or not. I do know that cleaning up the Lodge skillets, after using them for the cooking that I typically do, is a piece of cake, following the tips I've learned from watching this channel.
All I own is LODGE cast iron. I have 6", 10" 12" skillets, grill pan, and several different sizes of Dutch ovens. I also have the several sizes of camp Dutch ovens as well. I will just hang my hat at Lodge and leave it there.
Lifetime Lodge cast iron user. Had different sizes on skillets and Dutch oven. Had seasoned and smooth finished it manually. Had no issue cleaning it. Bought silicone cover for my pan handles. Brand doesn’t matter it all depends on your preference.
So the best was Lodge's price, Field's handle, and Butter Pat's pour spout. And i think the seasoning became a little better with price. Also i have to say i like the thicker walls of Lodge, because it will retain heat better, even if it takes more time to heat it.
Great review, there's others such as Fenix, Marquette, Nest, and Smithey all quality american made. I'll take the Lodge though and grind and season. The price is right and I like the weight to retain heat after I'm cooking. I do love Field (smooth as a baby's behind), but the price is way up there.
I bought the stargazer to homer the made by Veterans, one year ago, from this video, I totally love the skillet, it’s Very reliable. Think I may purchase the 12 in, I bought the 10. 👍🏻🇺🇸👍🏻🇺🇸
@Bryan Keith: "sold in Walmart" does not always mean "made in China." Walmart sells a couple of Lodge skillets, the number eight is most common. Walmart also sells TV host branded cast iron that is generally made in China.
Ozark Trail Pre-seasoned 15" Cast Iron Skillet with Handle and Lips bought at Walmart for around $16.00....It has worked flawlessly for me at home and at camp for (2) years now with no complaints.
Wow, for the price difference (and because it's made in the good ol' USA) I'll take the Lodge. A little elbow grease never hurt anybody. Thanks so much!
Before I spent 100 to 200 dollars, I'd look for some vintage cast iron pans from house sales. Find one that's 50 years old or more, and you've got a real gem for a lot less money.
Check out yard sales or thrift shops. I found two Griswolds and a Wagner for cheap, I was going to flip the Griswolds (the Wagner was too pitted to save) until I was done cleaning and reseasoning. They are my best skillets, my favorite is my great grandma's Wagner 3c that I have been cooking with for over thirty years.
This is where 90% of my cast iron was bought. A few I saved from scrap yards for pennies. I'd love to try the Finex brand but they are too rich for my liking.
I wanted to buy a cast iron skillet and after watching this video I ordered a Field 10. Thanks for your expert advice. Nobody should buy a cast iron skillet or Dutch Oven without checking what you and Shannon like. Much appreciated.
you are absolutely right. and sanding factory finishes can ruin a pan aesthetically if you create scratches you have to look at every day. i have an old, very pitted from rust dutch oven. i just scoured it to remove the rust and started cooking in it. as pitted as it is, nothing sticks. then i cooked a few meals for the animals until it was clean and somewhat seasoned. i use it a couple times a week to deep fry chicken.
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I'd like to make a few comments. First I'll qualify my opinions by saying that I work in the foundry that made the Field Skillets at the time this video was made. We also subbed out for Lodge while they were building their new foundry, so there's a chance that we made 2 of the skillets in this video
.
Regarding the roughness of the Lodge, it has nothing to do with the seasoning rather it's the castings itself that is rough. This is what all green sand castings (including Field, Wagner, and Griswold) look like before any surface treatments. When you sand a Lodge skillet and reseason it, you're really using their preseason as a primer coat to fill in the low spots on the as-cast surface. Some of the more expensive skillets use different castings processes such as die or no-bake sand which will yield a smoother surface as-cast.
The Field skillet starts out as an 8.33lb casting that looks very similar to the Lodge. It then has about 4lbs of iron machined from it to produce the smooth finish and thin walls. Field actually started experimenting by buying Lodge skillets and having them machined. I should also add that Field does absolutely nothing but ship out the finished products. The skillets are cast by an independent foundry, machined by an independent machine shop, and seasoned by an independent coater.
Regarding the iron itself used to make these skillets, every one that I know of (and I'm sure there are some exceptions) is just a plain old class 25 gray iron. Like I previously stated, we made the Lodge and Field skillets with the same iron, from the same furnaces, with the same recipe written by your's truly. Any differences you may perceive in the material itself (i.e. strength, scratch resistance, ability to take a finish) is probably just happenstance.
Good to know 👍
Thank you very much for the info
Most useful cast iron statement ever on the new cast iron available on the market.
Thank you that is good to know
All too many things are built like this. I was in the AC buisiness for a spell. I can tell that two different companies sell the exact same AC unit but one is a "bigger name" and it's about 30-40% more. I've seen the same things from other companies many a time. My thoughts from what you said, buy lodge and a polish ginder, have some fun.
If you live in Colorado, buy the Lodge, because in the winter you can put it in the back of your pickup for extra traction
I just seen your post, and although I live in Iowa, and there are no mountains, it gets very icy and snowy here. I understand the mountain peaks of Oklahoma are treacherous, so I trust mountain dwelling Oklahomans like you, so I bought the Lodge Dutch oven and skillet. I can probably plow all kinds of snow now with my 1994 Ford F150 2wheel drive...
Thank you very much sir for that wisdom on life.
Stay safe and enjoy the view on them Oklahoma mountain tops.
What?
How does that work
@@bchristian79 with plenty of beers and persistence. I actually very much enjoyed this video. So I had to put drunk talk up since I was drunk that night.
I knew a dude that shoveled his whole front lawn just because he got a new shovel. And that’s snow not dirt by the way. So with this information I have about seasoning my cast-iron skillet well can possibly translate into me shoveling my driveway out with it since snow won’t stick to it anymore. They need a lodge snow shovel....
@@hugostiglitz5173 ohhh thanks
My grandma has a skillet from her parents from her childhood on the Navajo Reservation that dates to 1895 and is still used. The base is slick, pretty much glass.
That's why price is irrelevant to me. If it's a fine piece much like a well made firearm it will last centuries with proper care (or until you unlikely shoot the barrel out..).
@Marcus Begay that is fantastic. Man, if your pan could talk. Lots of history right there.
How nice. Maybe one day she will leave it to you. 💜
Damn that'd be nice to have lol, probably worth a fortune. BTW are you related to the begays that rodeo? Like Derrick begay?
Tell her to send it to a well deserved poor person
I struggled with my lodge for about a year. Cooking with it often and waiting for it to get nonstick. Someday never came so I just gave up on it. Heard about sanding them smooth somewhere so I figured I’d give it a shot. Spent about 15 minutes sanding it completely smooth, reseasoned it, and BAM! Immediately usable and it just kept getting better. 8 years later and I still use it almost every day. I just braised some short ribs in it next to a small oak wood fire in my BBQ and I’ll probably be doing some over easy eggs in it tomorrow morning.
Hi! Just want to check if the smooth surface really made the difference?
@@alvint4944 Yeah, night and day.
I've sanded my Cast iron pan ( not a lodge but same problem ) , just be sure to clean it well with hot tap water and dish soap after sanding .
No need to do the edges , only the cooking area.
Re seasoned with grapeseed oil
How you guys sand the lodge to a smooth surface? I mean what sand paper numbers and then how do you season it again
@@manrex5238 Just 80 grit sandpaper by hand ( Just tape the paper to a wood block) , leave the edges alone.
The I clean it with a bit of dish soap and kitchen paper .
To reseason I used grapeseed oil , just a tiny drop ,spread it with paper and remove.
the microscopic layer left on will for the 1st layer . I did like 10 layers to be sure.
@@manrex5238 I started with a 120 grit flap disk on an angle grinder and then went to an orbital sander for 220 and then 320 grit. It took about ten minutes with the power tools but as Andrea stated if you've got time and and a sanding block that'll work too.
I learned alot from you folks on the subject of cast iron. When you ran your finger across the Lodge pan the lights came on. I took my Lodge skillet to the garage and sanded on it for nearly an hour. The effort cost me nearly a box of sanding disks and a new sander but that and a gentle touch with the angle grinder brought me to the place I needed to be. I downloaded your guide to seasoning and the party started. It took the better part of a day and a pound and half of bacon later and it is smooth as a baby's backside, fully seasoned and working as it was intended. My hat's off to you.
Thanks for watching Kenneth and Happy New Year to you
I happened to be in Tennessee last year and drove past the Lodge foundry. Picked up a selection from the "seconds" that they have there for a great price. When I got them home I re-watched your prep video, and since I'm a metal worker, smoothed them right out. One of the best things I've done. Use them every day.
That is awesome to hear. Just the other day I was re seasoning an old 8-in cast iron that I had bought at the Lodge factory at a 2001 festival. It has a special stamp and everything. I barely use it because it's kind of a collector so it still looks like what I bought 21 years ago.
This video is spot on . Thanks! I have worked 45 years in at least hundreds of commercial kitchens repairing equipment before retiring . Many kitchens have been using carbon steel skillets. They are a LOT lighter in weight, cook the same as cast iron skillets. All carbon steel are smooth. longer handles, have a pour spout on each side take the heat well or the same as cast iron. I was going to purchase a carbon skillet but I already have my grand parents on both sides and my parents skillets, must be each one is over one hundred years old and use them or at least one of them a few times a week. I suggest for the older women or anybody that has a concern , problem with picking up heavy objects trying a carbon steel skillet and see for yourself how much easer is it to handle. I know all Chinese restaurants use carbon steel woks that take a beating like nothing else and last forever.this only my opinion.
Carbon steel is pretty good. I have a small one that I use for eggs. One difference I have noticed is that it doesn't hold seasoning as well as cast iron. It works best with a thin layer of seasoning, and careful, soapless washing. If I try to put a thick seasoning on it, like I would for cast iron, it just peels off, but if I keep it lightly seasoned, it works great, even for eggs.
This is your opinion
They're for different things. The reason why woks generally use high carbon steel and not cast iron is that they need to transfer the heat at the base and dissipate it up the sides as it's common to move ingredients to the side to keep them warm while cooking other components.
It doesn't retain heat as well, so they tend to compensate with an extremely hot flame compared to what you'd likely use with cast iron.
Cast iron though doesn't dissipate heat as effectively, so when you add ingredients, that extra mass will reduce the reduction in temperature. As a result, it's probably not a good choice for Chinese.
I bought a rough, unseasoned, second hand Lodge 10.25 skillet over 30 years ago when I was still in college because it was the cheapest skillet I could find. I seasoned it and just started using it and before long it was smooth as a baby’s bottom. I think the key to achieving a smooth surface is all in how you clean it and that is to rinse it with clean with scalding hot water right after using it, rinse it, then cook it it dry. The final step is to just apply a very fine film of oil on it.
They should go back to machining the cook surface. They got cheap and used a sand cast surface.
@@josepheller8395 The more work they put into them, will be reflected in the price. Personally I wish they would offer both rough and smooth finish.
This way they could keep the price down so everyone can afford one, and still deliver one with the work done for you if your willing/able to pay for it.
@@josepheller8395 why would they machine them when they dont have to?
Richard, just an average, how long did it take? I bought a new Lodge, 3 coats a day for 4 days and it's like I did nothing to it. Washing it the way you do still left detritus so I baked it to ash instead of scrubbing out the days of work seasoning. This iron is a pain in the patootie. I've given up.
@@mala3isity I couldn’t honestly tell you how long it took as it was many years ago. Just keep cooking in it, especially frying foods in it. You really don’t want to over clean it.
Lionel here in central California. Kent I've been watching some of your videos and have really enjoyed them. My mother was a master of the cast iron skillet. Her fried chicken was second to none. I've tried most every type of no stick fry pan and they just don't hold up. I've had cast iron for years but hadn't used them. Then a few months ago I saw an ad for a Lodge 10.5 flat skillet for 17 dollars. So I bought it. So happy I did. I then got an 8 inch, it needs a little more seasoning but is good. Now I'm going to pull out the old iron out and put it back service. I buy American when ever I can. I ride an American motorcycle, car, and truck.
Thanks for getting me back to American iron and keep that fire burning.
I’m down with Lodge. I have about 100 lbs. of their iron, I love every single piece.
Mike Tomon Man thats a hilariously cute way of saying how much cast iron you own. “I own 100lbs is their iron!!!”
I have two of Lodge's dutch ovens, two of their skillets (one with lid), and like them, but the Stargazer is my preference and used most.
Lodge is great but it needs work for me to love it. I can’t take the grit on the bottom, it’d take thirty years to work up enough season to make it smooth so I touch ‘em up with a grinder. Never get it perfect or even close, but as long as it’s flat I love it. Gotta say, though... I’ve got a couple skillets from the 1880’s and 1890’s that are better than anything on the market today *period.*
@@semco72057 I got my dad the Dutch oven for Christmas one year. It’s the one with the flange around the edge of the lid so you can put hot coals on top. It’s perfect for campfire cooking.
the way you describe this😂😂😂
I'd take a little work over seasoning and a significant savings. The pores in the lodge actually allow me to season it better. Yes it takes 3 applications but when I'm done I have a solid seasoning. I cook the dreaded acidic tomato sauces in mine all the time. The thicker sides means more even heat distribution and stability. A steady breeze on one side of the pan won't cause a cool down. Shorter handle means it stores in a smaller pack when camping. But thanks for the comparison video!
Just bought a brand new preseasoned Lodge fry pan. Worked like a charm without trying to get rid of the factory preseasoning. I love lodge! Food turned out fabulously
A dang good comparison folks! I don't like the new finish that Lodge has gone to either, but you just can't beat their cast iron when all things are taken into account by a veteran cast iron guy.... I don't mind doing my own hand finishing, gives it a personal feel and adds a bit of sentimental value... I think to that the heavier Lodge cast iron holds onto it's heat a little longer and that is a feature that I like in camp.
I bought a $18 Lodge, orbit sanded the bottom to bare metal, and seasoned with flaxseed oil 4 times, thanks to your videos. Works as good as those high class collector pans. Love u guys!
Kent’s nonverbal approval of the Stargazer convinced me. Watch to the end. I just placed my order. Thanks y’all !
I inherited about eight pieces of Wagner cast iron from my grandmother. Love it treat them like the treasures they are
I have two Wagnerware skillets of my Grandmother's I use almost daily and they work beautifully. I have Lodge skillets I've used for a number of years too and they were never as good as the Wagners.
Kent reminds me of my grandfather when I was growing up. My fondest memories of my youth are with him. Thank you for being a real person and posting these videos. I watch every one I come across. 👍
Thanks so much Chris we appreciate you watching
I see who is navigating the boat now. Strong woman. You're blessed.
She is the love of my life
@@CowboyKentRollins :) Something that I hope every man finds.
I got a lodge two weeks ago. I absolutely love it. I got the pre-season ed and seasoned it before use. So far nothing has stuck to it. I've done eggs, morning casserole, pork fat, and bacon. Quick wipe out and ready to go.
Yeah my first cast iron is Lodge and I got it for 15 dollars. I season it after every use and it's pretty much the only thing I cook with. Made awesome steaks in it, just made a creamed corn casserole with it and nothing stuck to it. It's fantastic and I'll probably buy another one and pass it down to my son when he gets older
@@soccer21ctm
It's hard to believe they are American Made yet so inexpensive, but I'm not complaining. All it takes is a ~50 cent piece of sandpaper to get that dreadful pre seasoning off and get that classic smooth finish. And f it lasts (it will) 100 years a $15-20 skillet only set you back about 20 cents per year. You won't find a greater ROI than that.
I was actually happy with the Lodge pre seasoning. Yes the surface is rough but don't let that trick you, as long as you are using some good fat the surface is very non stick.
I just bought my first pre seasoned cast iron from Lodge and I agree about the rough seasoning. They say it will even out after cooking with it enough and I believe it so far. I went through the 18 hour seasoning process with flaxseed oil before I cooked with it just as an extra measure. After cooking with it once, even eggs don't stick. Everything is cooking great and not sticking and cleaning it isn't a hassle either. Everything just wipes off. I'm sure the other brands are greatness especially for the price, but that's where Lodge has them beat. I'm also just glad to be cooking with cast iron now instead of crappy "non stick" pans.
Did you grind the surface smooth? I'm curious because I just bought a Lodge griddle for my oldest son and I'm going to start the seasoning process before I give it to him. I'm debating whether I want to do that.
@@dreamingrightnow1174 I didn't. Mostly because I don't think I'd have done it right. Lol. It's still not smooth exactly, but it doesn't allow anything to stick, but I also cook with butter or cooking oil, as recommended by most articles I've read about cast iron, so that may help.
@@Camromulus Yeah, same; I'm not sure how to do it either, lol. Every time I cook bacon, it sticks afterwards and I reconsider getting my drill out.
@@Camromulus you don't need too, this is simply his preference. I would say it's a great pan as is.
@@dreamingrightnow1174 Most bacon is glazed with sugar if you live in the United States, which would cause it to stick. Try it with untreated bacon from a butcher and see if you still have that problem.
I like Lodge, but really any good brand is a fine addition to your kitchen, and even the best pan can be messed up by bad handling. Thanks for the detailed comparison. One thing is, if you can pick up an old Griswold and rehabilitate it, you have a pan to pass down to future generations.
I have a Griswold that was my wife's Grandmother's and we're retired so it has some age... Best pan in the house!
You don't have to sand the Lodge smooth. Give it one or two more coats of seasoning and just use it. After use, clean with warm water and dry on the stove. They'll smooth out as they get seasoned.
I've heard oil gets into the "pores" or little crevasses left by the sand grains. When the oil polymerizes it becomes trapped in those pores. Rough cast iron gives the seasoning more to hold onto. I sand a little bit but not until the iron is smooth. Like you can season stainless steel but the seasoning doesn't long because the steel is too smooth. It's better to do like you say and just keep adding more layers. It's more work at first but less work later on because I don't have to re-season as often.
@@lorisewsstuff1607 vintage cast iron pans are smooth and my grandma has had hers and her mom before her and the seasoning has been the same and it's holding just fine...
@@uninvestigated My grandma gave me her old pans last year. She's 97 and still kickin'! But she can't really cook anymore. One pan is a Griswold no. 8 from the 40's or 50's and the other one is an even older Griswold "Erie" no. 7 from sometime in the late 1800's or early 1900's. They both are smooth as glass and hold seasoning very well. The old seasoning that developed over time seems very well bonded.
I do use modern Lodge pans, but I don't like the rough texture as it grinds my metal spatulas down over time, and I notice when that happens there is a silver residue left on the peaks of the rough surface that doesn't seem to come off very well. I sanded a 10" Lodge down to smooth iron and started over with new seasoning, but after many many attempts, the seasoning just will not bond for some reason. I'll mess with it some more in the future, but I'm also gonna try a Field Co. skillet someday also.
Very sound advice!
I really enjoy your videos. Here in Brazil cast iron is a very rare thing, but as someone who loves cooking I eventually came across Lodge and imported a 10 inch skillet to try it out. That was some years ago and I ask myself why some great things in life take so long to be found out! Since the day I purchased my skillet I have bought others as gifts. There are some weddings in my family to take place as soon as this Covid-19 pandemic is over and once again I’m thinking of importing great american cast iron skillets to surprise the newlyweds!
This is a really cool story. I hope the wedding went well.
You should do a video of you and Shannon going to a flea market and showing what to look for when shopping for old cast iron.
I own 2 Lodge skillets one square with grill marks and the other is round. Love them both.
That round griddle is nice. My husband uses ours when he makes more than one grilled sandwich.
Can't get full on fancy! Keep it simple.. cheers from Chicago!🍻
After watching the video, I felt convinced to buy the Field brand but after reading lots of comments in this video, I think the Lodge brand is a better option after all... it was also my first choice anyway. Never knew about any of these other brands until I watched this video
Went to lodge factory outlet last night and bought $180 worth of skillets. Christmas presents for 6 people and it’s still cheaper than one of the expensive skillets. No comparison give me good ole Tennessee made Lodge!
twra1 My well seasoned lodge skillet gets used right next to my All Clad pans. There is more to quality than just price.
Tennessee!
Christmas has nothing to do with Jesus Christ, Christmas came from Saturnalia, it's a roman holiday celebrated before Christ, merry Christmas means, happy the sacrfice of Chri......please wake up
Amen
@@godschild5587 stfu moron. JESUS CHRIST lived died and was resurrected. Xmas is celebrating his birth regardless of the date. Shove your condescending condemnation up your arrogant ass.
I've never smoothed my Lodge cast iron and I can cook in it with no sticking. It was my first cast iron and there was a learning curve of about two months, but I can fry eggs and make pancakes in mine now so overall I feel like that's been a success. I wait for sales and haven't spent over $20 for any single piece.
I appreciate you Kent .especially right now . I have a lot of fear in the world today. And you bring me and family some much needed happiness.
I just bought two Lodge 10 inch skillets that are preseasoned and I love that they are made in USA to surport jobs for us. And I don't mind the rought surface because I read it will get smooth the more it is used. From you Kent, I learned to still re-season after each use and Shannon I do us the small handle to carry it, when my hand is tired. I learned a lot about the different bands of cast iron, thanks Cowboy Kent Rollins and Shannon
I have a lot of Lodge cast iron as well. It will definitely get smoother. I can tell that my 10 inch skillet, which gets used the most, is smoother than my larger and smaller skillets. Get a flexible metal spatula and don't be afraid to use it. I've used the Dexter-Russel pancake turner for years on my 10 inch, and it feels smooth as...well not glass, but maybe a table top. There's no noticeable peaks of texture any more. Just keep using it and enjoying it.
Stick to heavy searing for a while. Any protein that isn't fish or eggs. I personally think there are better pans for both of these things. If you're not out in the woods, you have choices to use the right tool for the job. Cast iron will never beat non-stick pans in cooking eggs. I don't care what the cast iron community thinks. You don't have to get a pan blazing hot to cook eggs. Carbon steel is great for fish and other delicate proteins because it has a bit better temperature response than cast iron, and you can get it hotter than non-stick to get a good sear on fish and scallops for instance. Carbon steel is lighter as well, so you can do all the flipping and swirling you want with one hand like with stainless. Carbon steel will heat up and cool off faster if you are sauteing and they are great for one-pan cooking. It's what they make woks out of. It's just a great every day performer.
I love all of my cast iron, and went through a phase where I tried using it for everything. Now I find I'm using the pan that suits what I'm cooking:
• Cast Iron: Fast, super hot sears (steaks, burgers, cornbread, etc) and long cooking (chili, roasts, stews, beans, tough greens like collards)
• Carbon steel: Fast hot sears (chicken, seafood) general everyday cooking and sauteing.
• Non-stick: Low temp stove top cooking (eggs, pancakes) A good pan here is essential (one that won't warp), but you don't want to overspend either. Non-stick should be thought of as disposable, but with care, they can last a while. Don't preheat them too long. Start them up when you are ready to throw stuff in them, don't get them too hot, don't use metal utensils, hand wash them (they clean and dry easily), store them under another pan with towel sandwiched between to protect them from getting scratched by other pans in your cabinet, etc. Get them cheap from restaurant supply shops.
• Stainless steel: General everyday cooking (soups that don't have to go too long, etc). Anything acidic. I find myself reaching for stainless less often these days.
• Aluminum: Good quality baking sheets, big stock pots because it is cheaper and lighter (turkey fryers, etc) Also good, restaurant quality non-stick will be aluminum. Never cook anything acidic. Aluminum seems to have gone up in recent years though.
• Copper: Low temp cooking for rich people.
This isn't just advice for you, as I'm sure you know all this. And it has been 2 years since your comment, after all. I can talk about cooking for days and maybe this will be helpful for someone else 2 years from now :)
@@static79 thank you. I found this comment helpful.
@@static79 Thank you, very informative. Sounds like experiences cooking 🍳 has perfected each different use.
my wife wants to know which one is more aerodynamic incase she has to throw it at my big head
should i ever stay too late at the saloon!!!
I want to thank you and your wife for all the insight
definitely improved my meals
It depends on how fast she is on the draw, thanks for watching
lol this cracked me up..
@@swampy8308 LOL!!
Tell her to buy a 6" Lodge skillet, weighs in at about 1 1/2 lbs and can be whipped across about 25 feet...lol
If your head is big enough it ain't gonna matter
The prices have changed a lot since this was made. Stargazer is now $115, Field is $125, and Butter Pat is now $195. For that price diffence, I'll stick with my Lodge.
Fast forward to today Butter pat is now almost $450 lol
the field is my go to, price, and smooth/nonstick out of the box is my reasoning. I have sent back 3 lodges that i got from amazon. Not happy with the seasoning out of the factory.
and the lodge is still exactly $20
The stargazer is 145$ now :(
@@BURTONizAjerK you send pans back due to their factory seasoning?!?! Dude you’re suppose to build up your own seasoning. What an absolute rubbish consumer you are
I love my stargazer skillet! And I really appreciate them giving a military discount! That 15% paid for my shipping and sales tax! Big shout out to stargazer for an amazing product! And thank you Cowboy Kent for reviewing this awesome skillet! I never would’ve known about it without your video!
Thanks David and glad you are enjoying your skillet
Lol, you might as well say you love to overpay for things.
Great review, straight forward and honest. I've used a Lodge and Stargazer over the past year and I really gravitate towards the Stargazer more often. The design makes cooking and clean up so much easier.
It is good iron, thanks for watching
I have 2 Lodge pieces from the 1940s, family heirlooms, LOVE them, semi retired . A 3pc set of Asian pans from the 80s, sized 10/8/6. Xmas gift in 2017, i refurbished them, not fancy, does the job, no complaints, Dad paid $5 for the set!!. Also have modern Lodge 10" & 7" skillets. I use them on the grill. any cast iron will last you forever. Really no need to pay $$$ for the fancy ones. Goto a thrift store. Find an old skillet. Bring it back to life. Save the $ for a nice steak
Just saw this video. Been using this stuff for over 50 years. All skillets use to be sanded smooth, not anymore. Any of it will develop a smooth cooking surface as the carbon builds up. You can sand the cooking surface but don’t use metal brushes. A heavy skillets maintains heat longer but its heavy. One tip I’ll relate, always bring your skillet up to temperature before adding food and never use soap! I put my skillet back on the stove and reheat to drive out moisture. The wipe down with olive oil lot less canker
My cast iron is all inherited, been used by my family for 100 years, cooked through the great depression, cooked for my grand mother and my mom and me, and soon it will be cooking for my children.
That iron that is old and handed down is the best
That is how I got all three of my pieces, and two are in that same age range with the other being from the 60's. Due to my last roommate having a glass top that he refused to let me use my cast iron on they have unfortunately been sitting in storage for about five years and now that I have the ability to use them they need to be totally cleaned and re-seasoned from scratch.
I got my first Griswold at 17 when I lit out on my own, 1971. If you have a Wagner or a Griswold hanging on the wall, please take it down and sell it to a cook. If you buy old or new, make it yours, sand the Hell out of it. 220-320-400-600-600-steel wool. Add $100 to the worth with some sandpaper. High heat, lots of oil - it's a frying pan.
That is great!
Im using a skillet from the 1880s and a 12 inch pan from about 1920. Also have several brands of new cast iron. The old is much better
Your review on The Field Company cast iron skillet sold me, so I ordered a #8 skillet from them. It arrived in perfect condition. The customer service is responsive and rapid. Following their recommendation, I sautéed some onions. But even when I used low heat there was an area of the pan where the onions burned and left a thick black residue that I could not scrape off using my Bamboo Spatula. Not the pan’s fault. It was operator error. Me. I have an electric stove with coil burners. After washing my Field skillet. I put it on the coil burner and used a digital heat gun thermometer to monitor how the heat distributed in the skillet as it heated up. It was amazing how unevenly the electric coil burner heated. Now I am more familiar with my cooking tools and can compensate by cooking ‘low and slow’ while periodically rotating my skillet on the burner. Not only does the skillet need to be seasoned. But I learned the operator must be seasoned along with the skillet by learning how his cooking tools behave. The Field #8 Cast Iron skillet performs beautifully. I ended up using 220 grit sandpaper to hand-sand the entire floor and the radius of the skillet down to bare metal. But I did not touch the walls because they were seasoned perfectly and I saw no need to disturb them. Now I am re-seasoning my Field skillet on my stove top. Yep, I figured out how to use this method and it works excellently. But how to do it is a different story. And this post is too long already.
I like my lodge skillets. I have a 12" 10" 8" and a 61/2" and like them all! And thanks to you I know how to season them and keep them seasoned . I do appreciate all your videos - thanks!
Thank you Elwyn for watching
Thank you both so much. I have been cooking with cast iron my entire adult life and use it more than any other pans. I have several Lodge and I agree that their finish is rough. I also have several other skillets and dutchies that are so old I don't know the manufacturer but those are my favorites. Slick as a frogs bottom inside and seasoned to perfection.
God bless.
I have cooked almost exclusively on cast iron for the past 35+ years. My late grandmother gave me two cast iron skillets to get started. Over the years I have added a lot to the collection, to include a griddle, two dutch ovens, a soup pot, a wok, a pizza iron, a muffin pan, and 5 skillets of various sizes.
John Hempel can you cook pasta and rice in cast iron as well? How about boiling water?
@@GigiR247 Yes, you can! I have cooked countless pasta meals of various types in the cast iron Dutch oven. I have boiled shrimp and cooked rice in it too. Boiling water tends to cook out some of the seasoning, but that is easily put back.
I started using cast iron almost exclusively because of observing the "non stick" surface of other cook wear disappear. It occurred to me that the non stick material went into the food, which can't be healthy to eat.
It will last multiple lifetimes if you clean it properly and store it in a dry place.
I just got a Stargazer. This handle will take some getting used to. It "hits my hand wrong" haha, but does heat up slowly, staying cool through cooking breakfast for one.
Good iron it is
Purchased a Lodge 13 inch and a Lodge griddle. The surface is ruff, but I’ve had no problem with anything sticking. Clean ups have been fairly easy as well. The only con I see is the weight. They are heavy.
Not the momma!!!!!!
Personally I would go with Stargazer. Yes the handle isn’t for people with soft/sensitive hands but if that’s the case you’d be using an oven mitt. I’m a farrier so it wouldn’t be an issue. The thought into the design is a major plus! It shows someone who likes to cook had their hand in the build process!
I have the 12” stargazer and I wanna give up on it. My $20 lodge 10” outperforms the $150 SG every single time 😢
I have never cooked in any of the brands other than Lodge. My only complaint is, it's so freaking heavy! But, if you know how to care for your Lodge skillet it gets the job done and way easier on the pocket book. Thanks for a great review!
I have always been a BIG fan of Lodge cast iron cookware! I used to live in South Pittsburg, Tennessee, where the Lodge factory is located. I go back to visit, and usually buy another Lodge pan!
Love all my lodge pans. Never understood why people sand them down. With proper care they become just as non-stick IMO. Just ordered a Smithey #10 pan and am super excited.
In all honesty I would buy the Lodge why Price I can do a lot of sanding an finishing for that kind of money an could have several pieces for what one of the others cost I agree when Lodge went to preseason that wasn’t good
Yep Jerry I wish they had left them alone and never started that process
I agree. I took one brand new lodge and sanded the heck out of it, reseasoned it and started cooking. I have another brand new one and I honestly can't tell the difference. Both pans slide around eggs easily and the most I have to do after cooking is scrub it with a semi stiff brush, no soap or anything and it comes out brand new looking.
My favorite omelet pan is a Japanese cast iron, beautifully made and amazing function, best nonstick when with a rough surface.
There is nothing wrong with the Lodge stuff considering the price and it is definitely superior than the super cheapo cast iron. Still, the light weight and cooking surface of an old Griswold or something like a Field is in a completely different league than a Lodge, even if it’s been smoothed out. Well worth the extra cost in my opinion. If you are going to spend that much time using something, it is important that it be as good as possible in my opinion. Whether it’s a piece of cast iron, the knife I carry or the truck I drive, I want it to be right and I want it to be good.
I've had the lodge for about 2 yrs. As you use it, the seasoning builds up and it becomes pretty glass-like. I never sanded it or anything like that.
I have had a Lodge 15" for a year now and it cooks extremely well. The thickness make for even heat distribution. I will say though, my egg fryer is my Grandmothers unmarked Wagner.
Love my Wagner cast iron skillets! They will go to my son. I wish Wagner was still around. :)
@@sehartley1815 What? Wagner is no longer available? What happened to it?
I have been watching your show forever, you are a whole hearted American Patriot God Bless you.
I have been collecting cast iron cookware for over 30 years. I absolutely love cooking with my cast iron. I have some pans that are branded on the bottom with Wagner Ware Sydney I don't remember where I got them but they are awesome. The rest of my cast iron is Lodge it is awesome as well. I am looking for an old cast iron waffle iron just for the fact that cast iron lasts for ever and you don't have to plug it in.
"Chicken fried steak that beat Bobby Flay's butt"...suttle! Love it! You're the CHAMP!
Linda Leslie suttle?
Oklahoma style subtle
I have 2 Lodge pans, large one and medium one. I like the handle being small because it is easy to finish a dish in the oven without a long handle getting in the way.
Thank you for this video! I just purchased my first cast iron skillet. Delivery is about 3-4 more days. Now I feel confident, I made a great choice for my first & only cast iron skillet. It's a #6-8 3/8" Iron skillet, $95.00, with shipping $13.19, Ga State Tax $4.33, Ga County Tax $3.25, total, $115.77. It's a Field! It will be my only stove top cooking pan. Thank you sir! Thank you ma'am! Today is October 6th, 2021.
Good iron it is, hope you enjoy
Lodge has a 12" skillet on Amazon for $19.90, and a phenomenal 12" cast iron lid for $24.50. Their 10.25" skillet is 14.88, and their 10.25" cast iron lid is 20.98 on Amazon. They also have a 15" skillet (yes, it is heavy but very high capacity) and a 17" skillet on amazon. Their cast iron pizza pan fits perfectly over their 15" skillet, so I use it as a lid (which is also heavy). These pans do have two handles, so they can be lifted and carried by an old, skinny woman (with a lot of spunk).
Also, the rough finish will smooth-out with use, and a metal spatula vigorously scraped over the pan will not ding the seasoning. It remains smooth and happy, no matter what I do to it.
Considering the really low price and the heftiness and versatility of the pieces, I believe Lodge cast iron cookware wins hands down every time.
I have 5 Lodge cast iron skillets and for these skillets works best for me i have no problems with it very satisfied with the skillets great cooking in my skillet. 👍🏼
I only own Lodge skillets (3) along with the 12" Dutch Oven, grill pan and a couple of smaller pots with lids. If I was to purchase another skillet, I would choose the Field but I'm loving my Lodge's.
Do you speak the same way you type?
I hope not krykies
I didn’t give a hoot about cast iron until I started watching your channel. I did have a no-name Chinese pan I got at Costco that I never used. I pulled it out of the cabinet after watching your channel and gave it a try - then I was hooked. I figured I needed a better pan to really get the benefits of cast iron cooking. Based on this review and some others I watched on RUclips, I picked the Stargazer 10.5 inch pan. I just got it yesterday. I love it. Thanks so much for your excellent videos on selection, seasoning, care, and recipes.
You should check out Lodge's new line called "BlackLock" anywho.... American Made cast iron is the ONLY way to go!! Great video!
Thanks so much for comparing these. I was really interested in y'alls thoughts. I have the Field, Stargazer, Finex and Lodge. Field is my favorite then Stargazer. The cooking service of the Finex is nice but the inside sides are rough which I'm not a fan of. Also while the spiral handle on the Finex stays cooler it is too fat for my small hand. My lodge is the rough surface which was a pain to get going. My lodge will never be like the Field or Stargazer surface but the Lodge does cook ok. I just prefer the Field right out of the box. Excellent video and look forward to the next.
Thanks Brenda and Shannon said the same thing about the handle
I'm right there with you. I started out with the Field #8 and loved it so much that I bought the #10. One thing I love the most about it is that it heats up fast, probably because it's lighter than most any other modern US cast iron. It does cool down faster, too, which I like because I don't have to worry about removing my food right away and it get overcooked by the heat retention. The handle is marvelous. You can tell they put a LOT of time researching what felt the best. It's also not too long that it's crowding a smaller stovetop. The finish is also great and I think the very tiny milling marks helps it hold onto the seasoning by giving it a bit more surface area. I can't say enough about Field Co., and I cook with it almost every single day. I love my Griswolds and Wagners, but there's something special about the Field.
I love your channel! I grew up around campfires, a chuck wagon and cast iron. I've cooked for 10 folks down on their luck to 800 people celebrating their American freedom. I love the resurgence in interest in cast iron and all the new companies making great American products. I have my old broken in Lodge skillets but I think the new comers to cast iron could do well with these new beauties. At the end of the day just pick one and make it your own. Make memories with it and your kids and grand kids.
Sounds like Lodge is the winner, for me.
I have a lot of preseasoned Lodge. I love it, and I love my vintage 5, 8, 9, and 3c skillets better. My mother has gone through so much cookware that I did not get the chance to inherit her stainless. I tell her that as long as I can lift my cast iron I will use it.
I love how Kent was so blown away when she said aficionado! 😁
Don't turn away cast iron lovers... this is a great review.... the seasoning finish, weight, handles, design... give you some real good basic info.
Thanks you two!
Love that you guys give an honest opinion. You guys are so thorough, practical and down to earth too! Thank you!
I think it should be noted that the finish on the butter pat holds seasoning better than any lathe finished skillet. I own a Finex and a Butter pat. The butter pat is more porous and in my experience so far - makes for a better seasoned, better non stick finish vs the lathe finished alternatives (every other modern high end cast iron skillet out there). I would also think that makes for a more uniform thickness and less chance of a hot spot - Cast Iron does not come out perfectly flat, so when you force a flat surface to one side or the other, you will no longer have uniform thickness in your pan- though I haven't had any issue with hot spots on the finex. It seems to me you get what you pay for and these are all appropriately priced. If you have the money, I would recommend that you buy a Butter Pat - you wont miss the extra 50 bucks and you'll have the best skillet you can buy.
I have a Lodge 12 inch skillet and I've had it for about 20 years, but I never got the seasoning right until I saw the cowboy on youtube a few months ago. He is very good at instructing the viewer and sharing his expertise.
Best thing to cook with, Thank you for watching
Nice video. I recently got my first cast iron pan, a 10 inch Lodge at Walmart for $16 , then a second set (deep skillet/oven with cover combo) at Costco for $30. Did not know short of the Lodge, cast irons are so expensive! My vote is for the Lodge! For one, it is the heaviest, so it will retain the most heat. And of course the price. The rough surface is really not that bad. I struggled (still learning how to season) on the first one, but the second, I got to a non stick state just after the first seasoning. Just take a new pan, spread generously some oil, heat, and let it smoke. You can physically see the oil thicken up in sections. Pat the thick oil sections with paper towel. You can then see the oil "dry up". I have an electric stove so when I turn it off, it will still provide heat for a while. At this point, take about a tea spoon of oil, and spread it thinly (you can see it sheen on the surface) on the hot pan with towel. Just leave the pan on the stove, and let it cool. My first pan (about 2 months of light use) is already fairly smooth with the seasoning build up through use and simple wiping after use when the pan is still hot.
Those Lodge pre-seasoned surfaces are rougher than the non-pre-seasoned they made in the past because it is believed that once the usage seasoning process takes over, the actual hardness of the seasoning has a better retention, it sticks best vs. starting out with a smooth surface. It's a hard call unless the skillet is used daily and with heavy use to actually experience the difference. Some have said the smooth surface beginnings seasoning tend to lift and become spotty with use vs. gradually build up evenly across the entire bottom surface.
Everyone has their opinion but its likely not going to matter if the skillet is used heavily daily and gets a nice seasoned surface started and built up quickly with many many heat cycles than a skillet that might only get used 1x a week. In that case, the seasoning process is going to take a long time and that's likely where most folks steer away from cast iron. Not everyone is born with patience and determination.
Thank you for the review ! From this side of the video, The Stargazer has the best features. Love the radius in the handle or thumb groove, the length and size of the handle with it's gentle curve outward from the lip of the skillet. Also, the design of the front handle, it is beefy and not likely to break off as soon as some of the other designs. If the Stargazer were handmade like the Butter-Pat, it might be worth the extra cost but anything over one hundred dollars in those skillet sizes is getting pricey for most made in the USA folks.
With all of the preseasoned Lodge I have been indulged with, and my vintage skillets, I have everything I need/want. I would expect my Lodge skillets to be smooth by the time Junior inherits them--the vintage ones he will have to wait for.
I am blessed that I have my great grandmothers collection of cast iron from before the 1900s......even her "cauldron" which is currently in my mothers shed as its so big i have no where to put it haha
thanks for comparing them. My first instinct was to find an old Wagner, but I think The Stargazer may have changed my mind
Thanks so much for watching
Smidge Does Stuff i love love love my stargazer
I love my stargazer, it has a heavy base, great for searing, field feels the most like an old wagner.
The price is key here along with availability. And lodge is been around for a long time. They make different sizes and it is quality built.
weight is key , being the heaviest makes it the best.
Ya so have alot of brand names! They have all sold out to china! Including lodge.
I have been a collector of cast iron for years. I have mostly Lodge and Griswold I will never trade my Griswold. I have not found anything that compares. I can't afford to buy any of the ones that you talked about. There were 2 that I didn't care for as far as the way they were made but there was one that stood out, that i would love to try. Thank you for this video. God Bless you.
I just watched this video. GREAT information. However, I cook on my large Lodge skillet for bacon and my Lodge Round griddle for eggs, I have cooked eggs in both actually and have not had any sticking issues, with the non smooth surface. Now they both are very well seasoned but I honestly don’t remember having issues ever cooking eggs. But, I do like the fact that we have choices of four made in USA cast iron skillets.
Thank you for watching
I love this comparison of the 4 skillets! Thank you guys for sharing you opinions about the different ones. However, I will keep using my Lodge. Had them for years and never failed to turn out a beautiful cornbread or fry up some eggs that didn't stick! And the price is easier on my wallet!
Thanks again!
Thanks for watching
A lovely friend of mine recently posted on social media about her seasoning her skillet. Kind of like a joke in "adulting", but pride that she does so to show off her skills in making good food. Naturally I came to your channel to find out more of what she was talking about, you did not disappoint. Now I want one =)
Thanks for watching
For the main thing I use mine for, searing a piece of meat, the extra weight of the Lodge is a plus and the nonsmooth surface has never been a problem. None of the more expensive skillets would be worth the extreme increase in cost.
Oh, I don't know. If I had money to burn I would be tempted by that Field.
Shouldn’t “cooking performance” be a category? I mean that’s what they’re for right?
They’re all the same material and cook the same, the only difference should be the chef and the seasoning you apply.
I think that’s where the “seasoning” category comes in.
@@07jdom also weight, a heavier skillet will resist temperature changes when you add ingredients.
I can fry a piece of meat a lot faster in my Lodge than my wife can with her Teflon skillet.
@@appalachiangunman9589 when you make this statement I would have to call bs. Maybe I’m wrong but for your statement to be true you would have to be starting with a preheated skillet. When you make all things fair and both start with a cold skillet, I would have to wager that hers would be faster.
Antique stores garage sales estate sales auctions we have found and been given from family all our iron.... we have acquired a variety and any size needed for all our needs from Wagner Sidney, Griswold BSR, and one older Lodge. Stuff we’ve found and been given has mostly needed good love cleaning and scrubbing but so worth it... Kent does great videos on cleaning and seasoning and maintaining.
Well now I have a lot of sanding to do. I’ve tried to “season” them smooth but haven’t got to that perfect surface yet. I will work on those this week. Thanks Kent and Shannon. Love those cook books too!!!
Thanks for the 4 way comparison! It pretty much summed up what I was hoping regarding the Field and the Stargazer. Sounds like you can't really go wrong with either choice and just comes down to personal preference. With the type of cookware I've been using, the handle is very similar to the Stargazer and I love the extra control you get when it comes to pouring out a full skillet of something because it's less likely to turn back on you. I honestly can't stand my Lodge because it's such a bear to clean when ever something does stick to it simply because of how rough the surface is. Thanks again!!!
Thank you Carl for watching
Lodge...the choice of Seniors everywhere why beacuse we can afford it!! I've been using Lodge for over 30 years, great stuff, never sticks, browns evenly and the list goes on. My dad used griswold and he loved it but I don't see those pans anymore.The trick with cast iron is patience...you gotta warm them up before you add the oil/grease if you do that you shouldn't have any problems.I learned this from the wok masters of China and Japan..."hot wok, cold oil" I don't know the science behind it but I do know it works.! Great video and a great big Thank You to Kent and Shannon for bringing it to us.
It bought my first cast iron when I left home 30+ years ago, My adult daughter tried to make off with it not to long ago lol. It sure doesn't look 30yrs old. I've watched my mother go through an enormous amount of non stick crap over the years, and pay more than I do for my cast iron.
If I was in charge at Lodge, I’d offer a more “heritage” line of cast iron with a more finished quality and a higher price point, but not as high as the others. They do all seem to be excellent quality and to each their own. Another entertaining video as always. Thanks for doing what you do!
Thanks my friend for watching
Cowboy Kent Rollins my pleasure. Have you done a review or heard of Smithey Ironware Co. I forgot about it until this review reminded me as it’s not included. Very nice stuff and made in America. May be just what you’re looking for. Also, HEB sells cocina wear here in Texas and it looks like what you want, but I don’t know where it’s made.
Not sure it's possible at a lower price point than the others. The pebbled bottom on the Lodge pans is needed for their mass produced seasoning method; for a smooth bottom, you probably have to hand season, which is pricey.
That's a good idea
Mr. Rollins,
Thank you very much for the information. You and your wife did a great job she's a natural. All the best.
Love the videos Kent. I'm primarily a Lodge Man but I have a Marquette skillet, that is made in Michigan, that beats everything new hands down.
At $20, I'm with Lodge.
yeah, i was interested in the Stargazer for that long handle. but not so much that i want to spent 10x more. $20 is just too good of a deal.
I fried one egg in my lodge and it stuck so bad now it’s ruined
@@thehairsmith sounds like it was under-seasoned. scrape it off with some oil and salt if it's that bad and start again. i've never had something stick that bad unless all the seasoning was scraped off after accidentally leaving an acidic meal in there all night when i was a beginner, and i didn't reseason it before i cooked again. it's definitely not ruined though. it's iron.
Jharese Smith I’d never cooked on cast iron before about 2 weeks ago when I bought a lodge. First thing I cooked was an egg after just washing down the pan with cold water. Other than I had the stove way too hot (the cast iron skillet doesn’t require as much power from the stove) which burnt the egg, it didn’t really stick at all. The finish discoloured a little but seems to have made no difference.
I’ve been so impressed that I’m in the process of tossing all my Teflon pans and replacing them with lodge pans. They have been a revelation.
I’ve obviously never tried a smoother cast iron pan, but so far I’ve not had food sticking bad enough to wish for a smoother finish.
@@thehairsmith no such thing as ruined cast iron till it cracks or chips, sand it down and give it some new life
My lodge was rough but over time the seasoning built up and now it’s somewhat smooth, But my old Birmingham set from the 60s are flawless.
All of my cast iron is Lodge and, in all fairness, some of it is too heavy for my wife to ever feel like using on a regular basis. It may be rough, but I was able to fry eggs on all three of the various sized skillets that I have, right away and it only got easier with time. I feel that the usual role for cast iron cookware in most households is going to be searing and/or frying meat and baking cornbread and Lodge does that to perfection, as far as I'm concerned. Additionally I make pancakes in my larger skillet and they are much better than they ever where in an electric Teflon skillet. I also think that the mass of the Lodge skillets help them heat evenly and hold their heat. That's supposed to be one of the draws to cast iron in the first place, right?? I haven't ever used a $200 or even a $100 dollar "smooth" skillet so I don't know if cleaning them is easier than my Lodge stuff or not. I do know that cleaning up the Lodge skillets, after using them for the cooking that I typically do, is a piece of cake, following the tips I've learned from watching this channel.
All I own is LODGE cast iron. I have 6", 10" 12" skillets, grill pan, and several different sizes of Dutch ovens. I also have the several sizes of camp Dutch ovens as well. I will just hang my hat at Lodge and leave it there.
Ole Guy, have you stripped them all down and seasoned them as suggested by these guys?
Lifetime Lodge cast iron user. Had different sizes on skillets and Dutch oven. Had seasoned and smooth finished it manually. Had no issue cleaning it. Bought silicone cover for my pan handles. Brand doesn’t matter it all depends on your preference.
So the best was Lodge's price, Field's handle, and Butter Pat's pour spout.
And i think the seasoning became a little better with price.
Also i have to say i like the thicker walls of Lodge, because it will retain heat better, even if it takes more time to heat it.
Great review, there's others such as Fenix, Marquette, Nest, and Smithey all quality american made. I'll take the Lodge though and grind and season. The price is right and I like the weight to retain heat after I'm cooking. I do love Field (smooth as a baby's behind), but the price is way up there.
I bought the stargazer to homer the made by Veterans, one year ago, from this video, I totally love the skillet, it’s Very reliable. Think I may purchase the 12 in, I bought the 10. 👍🏻🇺🇸👍🏻🇺🇸
Good iron it is
Good Review..All I can really say is They are Made in the U.S.A.... God Bless.
So true
made in usa means high quality period
@@Eduman1979 Sure....
Lodge is made in u.s.a. ? Isnt that the brand sold in walmarts ?
@Bryan Keith: "sold in Walmart" does not always mean "made in China." Walmart sells a couple of Lodge skillets, the number eight is most common. Walmart also sells TV host branded cast iron that is generally made in China.
Stargazer all the way for me I’m small, senior. Veteran made🇺🇸🇺🇸
Ozark Trail Pre-seasoned 15" Cast Iron Skillet with Handle and Lips bought at Walmart for around $16.00....It has worked flawlessly for me at home and at camp for (2) years now with no complaints.
Wow, for the price difference (and because it's made in the good ol' USA) I'll take the Lodge. A little elbow grease never hurt anybody. Thanks so much!
Before I spent 100 to 200 dollars, I'd look for some vintage cast iron pans from house sales.
Find one that's 50 years old or more, and you've got a real gem for a lot less money.
Check out yard sales or thrift shops. I found two Griswolds and a Wagner for cheap, I was going to flip the Griswolds (the Wagner was too pitted to save) until I was done cleaning and reseasoning. They are my best skillets, my favorite is my great grandma's Wagner 3c that I have been cooking with for over thirty years.
A lot of old ones cost a lot now too.
My WW's are a century old nd going strong!
This is where 90% of my cast iron was bought. A few I saved from scrap yards for pennies. I'd love to try the Finex brand but they are too rich for my liking.
Yes, all my favorites have been old. I haven't seen any really smooth cast iron in the stores.
I wanted to buy a cast iron skillet and after watching this video I ordered a Field 10. Thanks for your expert advice. Nobody should buy a cast
iron skillet or Dutch Oven without checking what you and Shannon like. Much appreciated.
Thank you for watching, it is good iron
I have a large number of iron pan’s of all makes, i have never noticed any difference between the smooth or pebbled finish, use em every day.
you are absolutely right. and sanding factory finishes can ruin a pan aesthetically if you create scratches you have to look at every day. i have an old, very pitted from rust dutch oven. i just scoured it to remove the rust and started cooking in it. as pitted as it is, nothing sticks. then i cooked a few meals for the animals until it was clean and somewhat seasoned. i use it a couple times a week to deep fry chicken.