*****Products Featured in This Video***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. Smithey No.12: smithey-ironware.pxf.io/y2MgMv Lodge Classic: amzn.to/46CcB3e (Amazon) Lodge Chef Collection: amzn.to/3LZ6e0A (Amazon) Calphalon Cast Iron: amzn.to/4dv7B3n (Amazon) Stargazer: shrsl.com/40e2n (StargazerCastIron.com) Field Company No. 10: shrsl.com/4i305 (FieldCompany.com) Compare all 6 skillets using the table on this page: prudentreviews.com/best-cast-iron-skillet/ Join the free Prudent Reviews newsletter to get alerts when these skillets go on sale: prudentreviews.com/newsletter/
I will stick with my lodge pans. My Lodge pans were cheap, perform perfectly, and will last my lifetime. I initially bought a Lodge pan because I didn't know if I would like iron skillets and it was cheap to experiment with. Once I used my Lodge, it performed so perfectly there was no reason for me to spend extra money on any other cast iron pan. I now own 5 Lodge cast Iron products. ALL of them perform flawlessly and maintain seasoning easily.
I owned 4 various sizes of Lodge, they are very user friendly. But I choose my largest 12 inches with Victoria due to its longer handle and larger pour sprout.
I will go with my pre-1960 10inch Griswold, and my small Crescent Foundry pan from the 20s or 30s. Super smooth and far less clunky than what they are selling now.
I still find it impressive that you do such thorough reviews akin to amerikas test kitchen but its seemingly just you by yourself. Really outstanding, I appreciate the work
Most of my pans don't have any identifiers of brands. I just know that they were the cheapest in 1860-80. Some could be older but I don't want to bother with stripping 100+ year old seasoning. I got them from my parents who got them from their parents. My parents would be 106 and 101 if still alive and like me they both were born to parents over 45 and I am over 55. No helper handles in older pans. My bigger pans that I bought are a Mercer Culinary 12" and Home VSS 17". The Mercer cost me $20 and VSS cost me $50. I love the helper handle on the 12" the most. The 17" has large handles helper type handles and I love using it to do big batches. Best thing about cast iron cookware is how much better it is to use outdoors on camp stoves, over camp fires or on the bbq grill.
I have mostly Lodge, an 8" Griswold skillet and my Field 10" skillet. I love my Lodge skillets (have used them for decades), but the older I got, the heavier they were to use. I decided about 5 years to try out the Field skillet and it quickly became my go to skillet. I use it mainly for making pan pizzas and bread. The lighter weight and heating up faster just makes my life so much easier. The one thing I will say about the seasoning with the Field is the more you cook in it, the more beautiful the seasoning will be. Oh, and I don't fry eggs in my cast iron anymore since an All-Clad D3 skillet came into my life.
I took a modern Lodge pan, used an angle grinder to smooth the surface, seasoned it, and now it is perfect for me. Pancakes and omelettes come out better than any other pan i have.
I have befriended a vintage reseller. He picks them up, cleans them up and sells them out of his trailer at Walmart, online, etc. For Christmas I picked out his only chromed Griswald 12”. It’s from the 1940’s I think. I love the chrome look. It was $100. For a great pan and one that looks so unique and that I will pass to one of my kids, it was worth it. It cooks beautifully.
Great comparison. I have CI skillets by Lodge, an old Wagner Sidney "O", a Staub enameled 12", Stargazer 10.5" and Field #8. I use the Field most often and it lives on my gas stovetop at home. The lighter weight and responsiveness makes it most similar to carbon steel, and it is by far the easiest to work. I also think the design is the most attractive with no logos on top and a simple profile most similar to vintage skillets. The Staub I use more for acidic dishes since it's enameled and I don't have to worry about the seasoning. I like the Stargazer a lot; it lives on the electric stovetop at our cabin, but the helper handle is large (may be a good thing) and I have to angle the skillet to get it to the back of the stove. I use my Lodge primarily on the grills or firepit outside, since I don't have to worry about keeping it quite as clean. Of note, I am a big fan of carbon steel and some of the thicker CS manufacturers (de Buyer, Darto, Cast-A-Way) make skillets that are just as functional as cast iron but lighter, cost less, are more responsive to temperature changes, are less brittle (won't break when dropped) and the longer handles stay cooler.
I got a Lodge 10” pan 13 years ago. It’s still going strong and has been responsible for cooking almost every single piece of meat I’ve eaten at home in those years.
I had only ever used Lodge Classic pans and thought that there was nothing that could be improved... until I bought the 10" from Field. It performs just as good as the lodge in every way and it weighs like 40% less! If you have the money and wish to save some wear and tear on your wrists... give it a shot!
I wish you had included Victoria brand, from Colombia. That is what I own. They work great, but I have no idea still of how they compare to the others. I personally consider them to be superior to Lodge, but just as inexpensive.
I have had Lodge, Field, Smithey, Stargazer, and an old Griswold - for about 4 has. Very similar results to yours. The bottom line is that they all work pretty well as they are intended - which means they are slick (becoming better over time) and hold heat well. I have to say I prefer the Griswold and the Field, as they are ergonomic, lighter and slick. My Field has turned black and is like a non-stick pan. Stargazer and Smithey are difficult to season, but they do improve with time - the Stargazer handle gives you leverage and stays cooler, but is uncomfortable. Unless you really like fine cookware, most people should probably buy Lodge, as it does the basics well for a fraction of the price. If you are willing to pay for lighter weight and aesthetics, you cannot go wrong with any of the three pricier brands.
I've got Lodge, Field, and Stargazer. All good pans and you could never tell the difference in the food produced in each one. The differences are in use and will affect cooks based on their preferences. The Stargazer handle is uncomfortable and seasoning is easily stripped off. The Field took a while to break in but I love the handle and weight. Only complaint is the steep sides and lack of radius from the bottom to the side. It makes it difficult to flip food in the pan. Lodge is still my go-to for most things.
Excellent review. I have 3notch lodge, 1932 Griswold, Smithey, Wagner, and BSR. Smithey performs great, seasoning takes a long time to adhere. My favorite remains BSR. It has a smooth surface, has a heat ring, it’s 12 7/16” and performs as good as the Smithey. Found mine on the Bay at $80 in mint condition. I have 4 BSR’s they are really good.
Anything pre 1960 and smooth as ice is my favorite. I have old Lodge & Wagner, the oldest is about 100. I gave my son an old restore Griswold , very nice, but I think the Wagner nudges it out. They’re all fine. One thing the new pans cannot beat is the old pans price. Sorry Smithy.
Peter, I have a stargazer, 10.5”, and ABSOLUTELY love it!!! Just keep using it, also use it to bake biscuits, and cornbread, (2 boxes of jiffy), and the seasoning will get less and less blotchy, the more you use it..also the blotchyness dosnt affect performance.
I have Lodge 10” & 8” as my go to cast iron. Also a 5 qt Dutch Oven. Most excellent!! Cast iron, stainless steel & blue speckled enamel are the cookware I use.
Great video and it’s satisfying to know that the one I’ve been eyeing is everything I want….so when the time comes, I will be getting the Smithey….in fact, I plan to purchase their “Perfect Pair” set, which also includes a carbon steel skillet!
Thanks for the details and your viewpoints. I have a stargazer, and I'm glad I have that one. Also, the handle doesn't bother me at all; I don't think it's uncomfortable, and I really appreciate it.
I have three cast iron skillets and two iron crep pans. One of the skillets is used only for searing meat by heating it in a hot over to a very high temperature. Heating cooking oil or meat above 350 degrees creates carcenogenic compounds and so best avoided.
One of your better reviews. 8x the price is pretty extreme. And you only use the handle on the cast iron pan to put it on the stove, steady it if you are mixing/turning something, and then to move it to the sink to clean it. It's not like an omelet pan where you are holding it the whole time.
Lodge is a work horse, and gives a great bang for the buck. Stargazer, is amazing. And a top #1 choice for smooth modern at a great price, the handle IS the only one that is stay cool, and IS comfortable!!!…Field, is far and wide considered the modern Griswold equivalent. Smithey is very heavy and has a hard time with seasoning, and pretty pricey for that.
Thank you for your fantsstic video! Although i am not from us , your videos are very informative. 😊 Could you make a video o how to season a cast iron skillet?
😮So basically, go with Lodge. Lodge is by far the very best. I just bought a Fields and I'm waiting for its arrival, but after this test, I'm not so sure the piece was worth it.
Very useful and timely video as I am researching to get my first cast iron skillet! But now I need to decide on going with my original plan of getting the Lodge Classic or go for broke and get the Smithey. It looks like both performed very well. I like the low price, name recognition, and overall look of the Lodge. I like the smooth surface and design of the Smithey. The pre-seasoning of the Smithey makes it look stellar (almost like gorgeous copper)! I just wonder if the multiple tones after use will bother me. That, and that it is 7 times the price or the Lodge. Decisions, decisions...
I have all three stargazer pans. My 10 inch one gets the most use. I also have several vintage ones I've restored that get some use on the side, but my stargazer is my go-to.
As you mentioned, it isn't the most comfortable, however, I love how cool it stays throughout the course of cooking a meal. My vintage pans I need to use towels to grab the handle.
@@PrudentReviews That would be quite interesting. A couple of months ago I found a ca 1910 National skillet at a thrift store for $7. It was quite crusty, but a couple of coatings with easy off and leaving it in a black trash bag for a couple of days took it all of. It was perfect. Sold it to an enthusiast for $90.
Would be curious to see if you can review the Solidteknics range. They have both wrought iron and stainless steel. But its hard to get hold of them depending on what you want. Half the stuff gets released on their kickstarter campaigns which are annoying
Beautiful video! im based in Germany and would love to get your input on some cast iron from here. I have one from Petromax and its great. but i'd really love to know how it compares to the other ones, especially for things i can't compare myself (Handle feel for example). Love the work you do!
Lodge pans will never be as smooth as the Smithey, but seasoning does fill into the rocky surface over time to the point where it's certaintly smooth enough to perform at very similar levels. Buy something like Smithey for how great it looks, not for performance. Additionally, im a big advocate of carbon steel, the cousin cast iron, which is a smooth pressed steal. They are lighter weight and more practical for daily tasks like eggs. A heavy pan like a lodge for steak and a lighter pan like carbon steel really rounds out your kitchen imo.
Sure they will. I have a lodge I bought in a camping store in the 90s. In those days they were much rougher than what they sell now. Lost count of how many meals cooked in it and how many times I've stripped and re-seasoned it. It is smoother today than my Field, on par with my stargazer. All you have to do is use them and they improve with age.
I love cast iron. I have never bought brand new (garbage) I will go to junk store buy the most neglected piece take it home clean it up better quality .You never throw it away
@@PrudentReviews I have 10 cast iron pans and my #10 Smithey is my go to. After 2 years it’s got quite the seasoning. Still a bit blotchy, especially on sides but still have some of the golden coloring coming through when the light hits it right. Handle is perfect, comfortable and compact. Easily fits into a good sized toaster oven because of handle. I have the #8 Chef Skillet cast iron pan of theirs as well but handle is too long for its size. For instance on a basic wire grate in oven with corn bread in it I have to wedge something under handle to keep it from tilting. Love them both though. If you do try their Chef Skillet I recommend the #10. Thanks for your hard work! I really enjoy the content.👍
@@PrudentReviews I have a video idea for you. What stainless steel pan works best on induction. Reason I bring this up is I have recently purchased a few Demeyere Atlantis pans as well as an induction cooktop. Previously gas. I have an assortment of stainless pans. My Tramontina has dip in the middle and slides on its own across the top while preheating with oil. Viking basic 3 ply that after flipping pancakes I questioned if it was still on due to heat loss. Despite being induction compatible very different results. Two I’ve found actually work this far are Demeyere and Misen. Anyway hope this helps.
@@PrudentReviews I have two classic pans in 10 and 12 inch diameter, and a dutch oven all made by Lodge. I just made some grilled cheese on the cast iron!
Scored a vintage 1910 -1930 era machined smooth Lodge for $3 back in ‘83. Go for smooth and never buy another skillet. It will out last you. I steel scrubber with water to clean and Pat dry. Seasoning? That’s your job.
I don’t think the heat retention with water test is meaningful, the difference between pans pretty much doesn’t exist which is no surprise with water heat capacity being eight times of cast iron so a 500g of water has more heat capacity than a pan itself
It depends. Simmering tomato sauce for extended periods can damage the seasoning and make your food taste like metal. But a small amount of chopped tomatoes shouldn’t cause any issues. If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine.
@@PrudentReviews I really like the longer handle, and the cooking surface is smoother than Lodge ,and it takes seasoning very quickly ,and is about the same price as Lodge. I think Victoria’s quality is a little better too.
@@user-wk9wq8yq5u This is pretty much my experience. I will I also add, the helper handle is a better size and shape on the Victoria. It would be cool to see the signature series in the round two of comparisons.
You probably have seen them, but there are several Finex reviews out there. Like all these pans, they do the job. The issue with Finex is that it is as heavy as the Lodge, and the stay-cool, coil-wrapped handle makes the pan difficult to handle for many people and can be tough to clean. Plus, the extra weight appears to be in the odd-shaped, thick side walls of the pan and not the bottom, which means you don’t even get better heat retention for the extra weight. Unclear what advantage Finex offers over the alternatives.
*****Products Featured in This Video*****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Smithey No.12: smithey-ironware.pxf.io/y2MgMv
Lodge Classic: amzn.to/46CcB3e (Amazon)
Lodge Chef Collection: amzn.to/3LZ6e0A (Amazon)
Calphalon Cast Iron: amzn.to/4dv7B3n (Amazon)
Stargazer: shrsl.com/40e2n (StargazerCastIron.com)
Field Company No. 10: shrsl.com/4i305 (FieldCompany.com)
Compare all 6 skillets using the table on this page: prudentreviews.com/best-cast-iron-skillet/
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I will stick with my lodge pans. My Lodge pans were cheap, perform perfectly, and will last my lifetime. I initially bought a Lodge pan because I didn't know if I would like iron skillets and it was cheap to experiment with. Once I used my Lodge, it performed so perfectly there was no reason for me to spend extra money on any other cast iron pan. I now own 5 Lodge cast Iron products. ALL of them perform flawlessly and maintain seasoning easily.
I owned 4 various sizes of Lodge, they are very user friendly. But I choose my largest 12 inches with Victoria due to its longer handle and larger pour sprout.
On one hand, $200 over a lifetime isn't that much. On the other hand $30 over a lifetime is much cheaper
Yeah but you have to come up with that lifetime money on one particular day during that lifetime.
No you don’t. Put away .75 cents a day for a year and boom.
I will go with my pre-1960 10inch Griswold, and my small Crescent Foundry pan from the 20s or 30s. Super smooth and far less clunky than what they are selling now.
I still find it impressive that you do such thorough reviews akin to amerikas test kitchen but its seemingly just you by yourself. Really outstanding, I appreciate the work
Really appreciate that! Glad you find these reviews helpful
Most of my pans don't have any identifiers of brands. I just know that they were the cheapest in 1860-80. Some could be older but I don't want to bother with stripping 100+ year old seasoning. I got them from my parents who got them from their parents. My parents would be 106 and 101 if still alive and like me they both were born to parents over 45 and I am over 55. No helper handles in older pans.
My bigger pans that I bought are a Mercer Culinary 12" and Home VSS 17". The Mercer cost me $20 and VSS cost me $50. I love the helper handle on the 12" the most. The 17" has large handles helper type handles and I love using it to do big batches.
Best thing about cast iron cookware is how much better it is to use outdoors on camp stoves, over camp fires or on the bbq grill.
I have mostly Lodge, an 8" Griswold skillet and my Field 10" skillet. I love my Lodge skillets (have used them for decades), but the older I got, the heavier they were to use. I decided about 5 years to try out the Field skillet and it quickly became my go to skillet. I use it mainly for making pan pizzas and bread. The lighter weight and heating up faster just makes my life so much easier. The one thing I will say about the seasoning with the Field is the more you cook in it, the more beautiful the seasoning will be. Oh, and I don't fry eggs in my cast iron anymore since an All-Clad D3 skillet came into my life.
I took a modern Lodge pan, used an angle grinder to smooth the surface, seasoned it, and now it is perfect for me. Pancakes and omelettes come out better than any other pan i have.
Love it!
This is the way.
I have befriended a vintage reseller. He picks them up, cleans them up and sells them out of his trailer at Walmart, online, etc. For Christmas I picked out his only chromed Griswald 12”. It’s from the 1940’s I think. I love the chrome look. It was $100. For a great pan and one that looks so unique and that I will pass to one of my kids, it was worth it. It cooks beautifully.
Great comparison. I have CI skillets by Lodge, an old Wagner Sidney "O", a Staub enameled 12", Stargazer 10.5" and Field #8. I use the Field most often and it lives on my gas stovetop at home. The lighter weight and responsiveness makes it most similar to carbon steel, and it is by far the easiest to work. I also think the design is the most attractive with no logos on top and a simple profile most similar to vintage skillets. The Staub I use more for acidic dishes since it's enameled and I don't have to worry about the seasoning. I like the Stargazer a lot; it lives on the electric stovetop at our cabin, but the helper handle is large (may be a good thing) and I have to angle the skillet to get it to the back of the stove. I use my Lodge primarily on the grills or firepit outside, since I don't have to worry about keeping it quite as clean. Of note, I am a big fan of carbon steel and some of the thicker CS manufacturers (de Buyer, Darto, Cast-A-Way) make skillets that are just as functional as cast iron but lighter, cost less, are more responsive to temperature changes, are less brittle (won't break when dropped) and the longer handles stay cooler.
Sounds like you have an awesome collection!
I appreciate the non-bias in your review. Very smart person.
Thank you
I got a Lodge 10” pan 13 years ago.
It’s still going strong and has been responsible for cooking almost every single piece of meat I’ve eaten at home in those years.
I had only ever used Lodge Classic pans and thought that there was nothing that could be improved... until I bought the 10" from Field. It performs just as good as the lodge in every way and it weighs like 40% less! If you have the money and wish to save some wear and tear on your wrists... give it a shot!
The lightweight really does make a huge difference
I love my Smithy pan and griddle. Nothing sticks, easy to clean, and they hold heat beautifully. The griddle also serves as the lid to the pan.
I wish you had included Victoria brand, from Colombia. That is what I own. They work great, but I have no idea still of how they compare to the others. I personally consider them to be superior to Lodge, but just as inexpensive.
I also have a victoria and lodge pans and they are slightly less of a rough sourface than lodge. Similar cooking experience.
I have a victoria myself
I have had Lodge, Field, Smithey, Stargazer, and an old Griswold - for about 4 has. Very similar results to yours. The bottom line is that they all work pretty well as they are intended - which means they are slick (becoming better over time) and hold heat well. I have to say I prefer the Griswold and the Field, as they are ergonomic, lighter and slick. My Field has turned black and is like a non-stick pan. Stargazer and Smithey are difficult to season, but they do improve with time - the Stargazer handle gives you leverage and stays cooler, but is uncomfortable. Unless you really like fine cookware, most people should probably buy Lodge, as it does the basics well for a fraction of the price. If you are willing to pay for lighter weight and aesthetics, you cannot go wrong with any of the three pricier brands.
I've got Lodge, Field, and Stargazer. All good pans and you could never tell the difference in the food produced in each one. The differences are in use and will affect cooks based on their preferences. The Stargazer handle is uncomfortable and seasoning is easily stripped off. The Field took a while to break in but I love the handle and weight. Only complaint is the steep sides and lack of radius from the bottom to the side. It makes it difficult to flip food in the pan. Lodge is still my go-to for most things.
Excellent review. I have 3notch lodge, 1932 Griswold, Smithey, Wagner, and BSR. Smithey performs great, seasoning takes a long time to adhere. My favorite remains BSR. It has a smooth surface, has a heat ring, it’s 12 7/16” and performs as good as the Smithey. Found mine on the Bay at $80 in mint condition. I have 4 BSR’s they are really good.
Thank you for this. I just ordered an immaculate BSR #10 based on your advice.
@@jesh879 👍
Just wanted to say great content! Loved the interview as well! Keep it up Ryan. Thanks
Anything pre 1960 and smooth as ice is my favorite. I have old Lodge & Wagner, the oldest is about 100. I gave my son an old restore Griswold , very nice, but I think the Wagner nudges it out. They’re all fine. One thing the new pans cannot beat is the old pans price. Sorry Smithy.
Great Video. So much information and research.
Thank you!
I was wondering about the blotchy seasoning on my Stargazer. Thank you for clearing that up.
Peter, I have a stargazer, 10.5”, and ABSOLUTELY love it!!! Just keep using it, also use it to bake biscuits, and cornbread, (2 boxes of jiffy), and the seasoning will get less and less blotchy, the more you use it..also the blotchyness dosnt affect performance.
I have Lodge 10” & 8” as my go to cast iron. Also a 5 qt Dutch Oven. Most excellent!!
Cast iron, stainless steel & blue speckled enamel are the cookware I use.
Great video and it’s satisfying to know that the one I’ve been eyeing is everything I want….so when the time comes, I will be getting the Smithey….in fact, I plan to purchase their “Perfect Pair” set, which also includes a carbon steel skillet!
Thanks for the details and your viewpoints. I have a stargazer, and I'm glad I have that one. Also, the handle doesn't bother me at all; I don't think it's uncomfortable, and I really appreciate it.
I have three cast iron skillets and two iron crep pans. One of the skillets is used only for searing meat by heating it in a hot over to a very high temperature. Heating cooking oil or meat above 350 degrees creates carcenogenic compounds and so best avoided.
One of your better reviews.
8x the price is pretty extreme. And you only use the handle on the cast iron pan to put it on the stove, steady it if you are mixing/turning something, and then to move it to the sink to clean it. It's not like an omelet pan where you are holding it the whole time.
I cook with the lodge skillet given to my great grandmother as a wedding gift in 1901. Enough said.
Stargazer
Smooth as silk
Lodge is a work horse, and gives a great bang for the buck. Stargazer, is amazing. And a top #1 choice for smooth modern at a great price, the handle IS the only one that is stay cool, and IS comfortable!!!…Field, is far and wide considered the modern Griswold equivalent. Smithey is very heavy and has a hard time with seasoning, and pretty pricey for that.
Thank you for your fantsstic video! Although i am not from us , your videos are very informative. 😊
Could you make a video o how to season a cast iron skillet?
Here it is! :) The Secret to Seasoning a Cast Iron Skillet (And What NOT to Do)
ruclips.net/video/6b9YDn9PzFA/видео.html
@@PrudentReviews thank you!
😮So basically, go with Lodge. Lodge is by far the very best. I just bought a Fields and I'm waiting for its arrival, but after this test, I'm not so sure the piece was worth it.
Big Lodge fan here as well.
I think the Field is good for a larger pan, and lodge for small
Good call
Very useful and timely video as I am researching to get my first cast iron skillet! But now I need to decide on going with my original plan of getting the Lodge Classic or go for broke and get the Smithey. It looks like both performed very well. I like the low price, name recognition, and overall look of the Lodge. I like the smooth surface and design of the Smithey. The pre-seasoning of the Smithey makes it look stellar (almost like gorgeous copper)! I just wonder if the multiple tones after use will bother me. That, and that it is 7 times the price or the Lodge. Decisions, decisions...
Two very good choice but some key differences. Good luck!
I have all three stargazer pans. My 10 inch one gets the most use. I also have several vintage ones I've restored that get some use on the side, but my stargazer is my go-to.
Nice! How do you feel about the handles?
As you mentioned, it isn't the most comfortable, however, I love how cool it stays throughout the course of cooking a meal. My vintage pans I need to use towels to grab the handle.
I've searched your channel for the best carbon steel pan video and cannot find it.
I haven't made that video yet, but it's on the list!
Are you able to do a video on antique vintage skillets show a Griswold and a Wagner and a old Lodge and see their performance
I think all the pans from the 1900s to about 1960 far outperform all the pans being sold now. They are also lighter weight and smoother.
I think this calls for a part 2 of this video…
@@PrudentReviews That would be quite interesting. A couple of months ago I found a ca 1910 National skillet at a thrift store for $7. It was quite crusty, but a couple of coatings with easy off and leaving it in a black trash bag for a couple of days took it all of. It was perfect. Sold it to an enthusiast for $90.
Ill stick with my 450 year old cast iron skillet.
Would be curious to see if you can review the Solidteknics range. They have both wrought iron and stainless steel. But its hard to get hold of them depending on what you want. Half the stuff gets released on their kickstarter campaigns which are annoying
Thanks for your work! I love your videos
Thanks for watching!
Beautiful video! im based in Germany and would love to get your input on some cast iron from here. I have one from Petromax and its great. but i'd really love to know how it compares to the other ones, especially for things i can't compare myself (Handle feel for example).
Love the work you do!
Thanks for watching and supporting! I’ll check that brand out
I'd be interested in the German skillets from Stur, they seem most like Field with a slightly more modern design.
@@PrudentReviews Thank you for posting great videos! if you end up finding the time to check it out, let me know and i'll help you with translations!
Lodge pans will never be as smooth as the Smithey, but seasoning does fill into the rocky surface over time to the point where it's certaintly smooth enough to perform at very similar levels. Buy something like Smithey for how great it looks, not for performance.
Additionally, im a big advocate of carbon steel, the cousin cast iron, which is a smooth pressed steal. They are lighter weight and more practical for daily tasks like eggs. A heavy pan like a lodge for steak and a lighter pan like carbon steel really rounds out your kitchen imo.
Sure they will. I have a lodge I bought in a camping store in the 90s. In those days they were much rougher than what they sell now. Lost count of how many meals cooked in it and how many times I've stripped and re-seasoned it. It is smoother today than my Field, on par with my stargazer. All you have to do is use them and they improve with age.
I love cast iron. I have never bought brand new (garbage) I will go to junk store buy the most neglected piece take it home clean it up better quality .You never throw it away
The KitchenAid one looks nice. Has anyone tried it ?
Please test the Solid Kentics wrought iron pans. They are my go to pans and I have seen Kenji using them.....but no professional unbiased reviews...
Great review. Thank you. How does the heat ring of the Smithey affects cooking on an electric glass top?
Thank you! It doesn't have any impact as far as I can tell.
Got to watch this while searing ribeye in my Smithey outside in some nice weather!😄
How do you like the Smithey?
@@PrudentReviews I have 10 cast iron pans and my #10 Smithey is my go to. After 2 years it’s got quite the seasoning. Still a bit blotchy, especially on sides but still have some of the golden coloring coming through when the light hits it right. Handle is perfect, comfortable and compact. Easily fits into a good sized toaster oven because of handle. I have the #8 Chef Skillet cast iron pan of theirs as well but handle is too long for its size. For instance on a basic wire grate in oven with corn bread in it I have to wedge something under handle to keep it from tilting. Love them both though. If you do try their Chef Skillet I recommend the #10. Thanks for your hard work! I really enjoy the content.👍
@@PrudentReviews I have a video idea for you. What stainless steel pan works best on induction. Reason I bring this up is I have recently purchased a few Demeyere Atlantis pans as well as an induction cooktop. Previously gas. I have an assortment of stainless pans. My Tramontina has dip in the middle and slides on its own across the top while preheating with oil. Viking basic 3 ply that after flipping pancakes I questioned if it was still on due to heat loss. Despite being induction compatible very different results. Two I’ve found actually work this far are Demeyere and Misen. Anyway hope this helps.
@@Splagnatelove this idea!
Would buy my Stargazers again.
What do you like about it?
@@PrudentReviews Easy pour. Like the bronze look. Though handle bites a little bit it is still better than tiny short handles.
What’s the best metal spatula for these?
I'm looking forward to a more comprehensive review of the Hestan Nanobond. Is that coming any time soon?
Working on it!
It’s live! My Brutally Honest Review of Hestan: Is a $450 Pan Worth It?
ruclips.net/video/CqmD4dd-y2M/видео.html
Definitely Smithy. Try Finex though.
Lodge is amazing for the price. I love mine
Which one do you have? Classic?
@@PrudentReviews I have two classic pans in 10 and 12 inch diameter, and a dutch oven all made by Lodge. I just made some grilled cheese on the cast iron!
Scored a vintage 1910 -1930 era machined smooth Lodge for $3 back in ‘83. Go for smooth and never buy another skillet. It will out last you. I steel scrubber with water to clean and Pat dry. Seasoning? That’s your job.
I don’t think the heat retention with water test is meaningful, the difference between pans pretty much doesn’t exist which is no surprise with water heat capacity being eight times of cast iron so a 500g of water has more heat capacity than a pan itself
Do you review bakeware?
Not yet, but I plan to
Wish you’d included made in.
Their cast iron is enameled so it's a slightly different category. I plan to test enameled cast iron skillets soon.
My bad. I was thinking carbon steel when I wrote that.
@@pilotbum no worries! That’s another topic in queue
can i cook tomato in cast iron?
It depends. Simmering tomato sauce for extended periods can damage the seasoning and make your food taste like metal.
But a small amount of chopped tomatoes shouldn’t cause any issues.
If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine.
@@PrudentReviews hmm i am.making sataraš in big pot. Onions, paprika and chopped tomato until tomato become so smooth.
@@Leverquinunless your cast iron pot is enameled, I wouldn’t use it for that. Instead use a stainless steel pot.
@@PrudentReviews nono pot is not cast iron. I think its steel with enameled inside. Its like 40 years old pot not much heavy
Key takeaway begins at 11:10: “…costing eight times more doesn’t mean it performs eight times better…”
I like Victoria better than Lodge.
What do you like about it?
@@PrudentReviews I really like the longer handle, and the cooking surface is smoother than Lodge ,and it takes seasoning very quickly ,and is about the same price as Lodge. I think Victoria’s quality is a little better too.
@@user-wk9wq8yq5u This is pretty much my experience. I will I also add, the helper handle is a better size and shape on the Victoria. It would be cool to see the signature series in the round two of comparisons.
The Stargazer handle is terrible.
The length is great but I think they went too far with the All-Clad-ish U-shape
You should never boil water in your cast iron skillet! It will cause you seasoning to release! SMH...
A few minutes of boiling does no harm - but I agree with you, boiling for long periods can damage the seasoning.
I wish Finex was tested.
It will be in part 2
You probably have seen them, but there are several Finex reviews out there. Like all these pans, they do the job. The issue with Finex is that it is as heavy as the Lodge, and the stay-cool, coil-wrapped handle makes the pan difficult to handle for many people and can be tough to clean. Plus, the extra weight appears to be in the odd-shaped, thick side walls of the pan and not the bottom, which means you don’t even get better heat retention for the extra weight. Unclear what advantage Finex offers over the alternatives.
@@scooter5940 I agree. That's why it is all going to my niece ! She is young and will think it's something special.
🙄 yawn 😴
tired?
I just bought Lodge. I'm not going to let this video Change My Mind.
@@guineapiglady2841It shouldn’t - Lodge is a great choice
@@PrudentReviews 👍