I've been buying my cast iron for about $7.50 because I have to invest some elbow grease into restoring them. I got a 70-80-90 year-old Wagner Sidney that way that cooks like a dream. I saw this Smithy, and as soon as I saw the riveted handle, it was out for me. One-piece cast including the handle is the only way to go.
I think the pricing always boggles my mind when it comes to cast iron, especially “vintage” stuff. It is one of the cheapest materials to make a pan out of, and maybe the absolute cheapest manufacturing method. Thanks for this breakdown!
Your explanation of why cast iron pans have a rough surface is incorrect. That's not an intentional decision to help seasoning stick better-- that's a cost saving decision. Fresh cast iron has a rough surface because it's cast in a sand mold. A smooth surface comes from a final, somewhat expensive machining step, to remove the sand texture. Consider: Lodge is very cheap. Lodge has a rough surface. They got their price down by removing an expensive machining step. Lodge doesn't make the very best pans, Lodge makes cheap pans. If you've used an antique pan, you know that smooth surfaces can be very well-seasoned. Seasoning sticks to smooth metal just fine. The rest of the video is absolutely correct: $200 for a 10 inch skillet is highway robbery and my $25 Lodge pan works just fine.
Your explanation of why cast iron pans have a rough surface is semi incorrect. It can also be a cost saving measure, but it also really does help with holding seasoning as proven by Stargazer who give their smooth pans a micro texture because the factory pre seasoning didn't stick very well with their test pans. You can watch the whole video on CookCulture's channel. It's an interview with Stargazer's founder, it's pretty interesting. Lodge smooths their pans slightly, you can feel the difference between Lodge and Mainstays, Mainstays has a completely unsmoothed surface that feels like actual sandpaper.
I bought the 10” Smithey Chef skillet after being extremely satisfied with the 8” Chef skillet. I also have a Field cast iron griddle. All three are more expensive than Lodge pans. One of the differences is that the surfaces have very fine grooves, reminiscent of an LP. This helps to hold the seasoning. The attention to detail and amount of work that goes into the pans is obvious. You get what you pay for. All three of these pans are exceptional for their performance. I also own Lodge and Victoria cast iron, as well as a Staub skillet. I have no regrets over my Smithey and Field purchases. It’s all good!
I have both Lodge Le Creuset. In the enamel coated category, Lodge isn't near the quality of Le Creuset. Lodge only recently began making their enamel line in the USA. Lodge is my go to for traditional cast iron, but the French guys have a 100 year head start on Lodge in the enamel coated business and it shows.
A different approach is to strip it with oven cleaner, remove any surface rust with a vinegar/water bath and reseason it. I collect vintage and unique cast iron cookware. I've done over a thousand pieces, and have about 600 in my collection. Sold a lot and will continue collecting until I can't carry it in the house. His reference to weight does make a difference, a vintage Griswold 10 inch pan can be as light as 4 pounds, and is a joy to cook on. About 1910 cast iron started changing, primarily due to car engine blocks being recycled and added to the iron batch. There's so many vintage pans and dutch ovens out there, easy to find and rejuvenate, it's a wonderful hobby. The idea of sanding off the seasoning off makes me shudder and is totally unacceptable.
My first set of cast iron was 3 unseasoned pans, small, medium and large, for $11 from Boscov. That set is selling for $20 now but still a bargain. The secret to cast iron is to USE IT. You do have to baby it for a few months in the beginning but once the seasoning takes hold, those pans are truly nonstick. The only hard and fast rule is NEVER PUT THEM IN A DISHWASHER. I wash mine with soap and water and often cook tomato and citrus products in them. But that's because they've been seasoned with daily use for decades.
What you aren't considering here is that Lodge has stood the test of time and managed to survive because of their ability to adapt and bring down prices. They don't have rough, pebbly surfaces because it makes seasoning stick easier; it's because removing the machine they used to smooth their surfaces from the process cut costs significantly. They are casting in a massive way with machines and a huge factory while others were casting by hand. They also started in house seasoning which made them more accessible and easier to use for newbies. Mass producing cookware is not cheap, even if the material is, and Lodge has survived by adapting, making it easier to use and bringing the price down while producing at a massive scale. By no means does this mean that other brands are rip-offs or scams.
Great point! I've seen carbon steel pans for under $20 from restaurant supply stores and there are a lot of great videos on seasoning a pan at home out there
My tip is to buy old premium cast iron stuff. A little rust and most people aren't interested, plus the people who want fancy cast iron stuff just buy new
Yes - thanks for adding this note! I did wet sand when removing the majority of the seasoning but forgot to film it so I didn't include it in the video
I've been buying my cast iron for about $7.50 because I have to invest some elbow grease into restoring them. I got a 70-80-90 year-old Wagner Sidney that way that cooks like a dream.
I saw this Smithy, and as soon as I saw the riveted handle, it was out for me. One-piece cast including the handle is the only way to go.
I think the pricing always boggles my mind when it comes to cast iron, especially “vintage” stuff. It is one of the cheapest materials to make a pan out of, and maybe the absolute cheapest manufacturing method. Thanks for this breakdown!
Glad you liked it!
Your explanation of why cast iron pans have a rough surface is incorrect. That's not an intentional decision to help seasoning stick better-- that's a cost saving decision. Fresh cast iron has a rough surface because it's cast in a sand mold. A smooth surface comes from a final, somewhat expensive machining step, to remove the sand texture.
Consider: Lodge is very cheap. Lodge has a rough surface. They got their price down by removing an expensive machining step. Lodge doesn't make the very best pans, Lodge makes cheap pans.
If you've used an antique pan, you know that smooth surfaces can be very well-seasoned. Seasoning sticks to smooth metal just fine.
The rest of the video is absolutely correct: $200 for a 10 inch skillet is highway robbery and my $25 Lodge pan works just fine.
That makes quite a bit of sense - thanks for the helpful comment and detailed explanation!
Your explanation of why cast iron pans have a rough surface is semi incorrect. It can also be a cost saving measure, but it also really does help with holding seasoning as proven by Stargazer who give their smooth pans a micro texture because the factory pre seasoning didn't stick very well with their test pans. You can watch the whole video on CookCulture's channel. It's an interview with Stargazer's founder, it's pretty interesting. Lodge smooths their pans slightly, you can feel the difference between Lodge and Mainstays, Mainstays has a completely unsmoothed surface that feels like actual sandpaper.
I bought the 10” Smithey Chef skillet after being extremely satisfied with the 8” Chef skillet. I also have a Field cast iron griddle. All three are more expensive than Lodge pans. One of the differences is that the surfaces have very fine grooves, reminiscent of an LP. This helps to hold the seasoning. The attention to detail and amount of work that goes into the pans is obvious. You get what you pay for. All three of these pans are exceptional for their performance. I also own Lodge and Victoria cast iron, as well as a Staub skillet. I have no regrets over my Smithey and Field purchases. It’s all good!
I love my lodge cookware, and it's a fraction of the price of that pretentious French le' cruset stuff.
I have both Lodge Le Creuset. In the enamel coated category, Lodge isn't near the quality of Le Creuset. Lodge only recently began making their enamel line in the USA. Lodge is my go to for traditional cast iron, but the French guys have a 100 year head start on Lodge in the enamel coated business and it shows.
A different approach is to strip it with oven cleaner, remove any surface rust with a vinegar/water bath and reseason it. I collect vintage and unique cast iron cookware. I've done over a thousand pieces, and have about 600 in my collection. Sold a lot and will continue collecting until I can't carry it in the house. His reference to weight does make a difference, a vintage Griswold 10 inch pan can be as light as 4 pounds, and is a joy to cook on. About 1910 cast iron started changing, primarily due to car engine blocks being recycled and added to the iron batch. There's so many vintage pans and dutch ovens out there, easy to find and rejuvenate, it's a wonderful hobby. The idea of sanding off the seasoning off makes me shudder and is totally unacceptable.
My first set of cast iron was 3 unseasoned pans, small, medium and large, for $11 from Boscov. That set is selling for $20 now but still a bargain. The secret to cast iron is to USE IT. You do have to baby it for a few months in the beginning but once the seasoning takes hold, those pans are truly nonstick. The only hard and fast rule is NEVER PUT THEM IN A DISHWASHER. I wash mine with soap and water and often cook tomato and citrus products in them. But that's because they've been seasoned with daily use for decades.
What you aren't considering here is that Lodge has stood the test of time and managed to survive because of their ability to adapt and bring down prices. They don't have rough, pebbly surfaces because it makes seasoning stick easier; it's because removing the machine they used to smooth their surfaces from the process cut costs significantly. They are casting in a massive way with machines and a huge factory while others were casting by hand. They also started in house seasoning which made them more accessible and easier to use for newbies. Mass producing cookware is not cheap, even if the material is, and Lodge has survived by adapting, making it easier to use and bringing the price down while producing at a massive scale. By no means does this mean that other brands are rip-offs or scams.
Thanks for keeping people safe from overpriced products :)
If you hate money get a carbon steel instead. Then you'll actually get benefits out of it, like the weight reduction and the factory-smooth finish
as long as it isn't the carbon steel pan used in this video which was rough like a lodge cast iron, something i've never even seen before
You can get carbon steel pans from restaurant supply stores online for relatively cheap too. If you're not afraid to season it yourself
Great point! I've seen carbon steel pans for under $20 from restaurant supply stores and there are a lot of great videos on seasoning a pan at home out there
@@walterw2 I had no problem cooking on mine, and it is completely smooth now. I've only had it for a couple months and I didn't sand it.
Cast iron should be cheap. I bought a set of wagner on sale for 25$. Oh! Wait that was 40yrs ago. Still good as new.
Save your money for better food.
How do these pricey cast iron utensils differ from a $5 item I can pick up off a table in yard sale season?
I was actually about to buy the Smithy but your video popped while I was looking at reviews, thanks for saving me 💯🍳
Some people with more money than brains and lacking in cooking skills think expensive cook ware will make them better cooks. 🤣🤣🤣🤣
My tip is to buy old premium cast iron stuff. A little rust and most people aren't interested, plus the people who want fancy cast iron stuff just buy new
Also wet sand so you don't get dust all over the place
Yes - thanks for adding this note! I did wet sand when removing the majority of the seasoning but forgot to film it so I didn't include it in the video
Great video
Do yourself a favor and use a deesser on your vocal recordings to squash your sibilances. Great video keep up the good work!
Thanks for the tip - I'll try that out!
@@LeChefDuPouleta compressor could work too. There are plenty of free plugins for most softwares. Good luck!
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