Lodge sucks a$$. The cook surface should be smooth. Lodge is to lazy to polish it so you get something that is anything but nonstick. Try the stargazer.
@@grumpyoldman6767 Dearest Grumpy, a number of my friends and I tested it with the bumpy surface and it worked fine. Even Cowboy Ken will tell you the same thing. BTW, a glass of warm prune juice will fix ya right up.
@Timothy Mckee yep I bought 2 of the red ones on amazon. I had to remove them on both of my 6.5", when I was using one of the pans, as a lid, to my other one; as an oven, to bake a frozen chicken pot pie. It turned out great, but the handle covers got too hot. They said they were good to 450F ... I was getting close to that; I guess.
@@zykloniumgoyoxide3199 you absolutely do not need to season them every use. That's something that cast iron snobs say as if their pans have some higher importance.
@@zykloniumgoyoxide3199 no you dont have to season them every use. I have been using cast iron for 40 yrs. I have 2 of these 6.5" & they make a great lil oven together. I baked an awesome marie callenders chicken pot pie in it last week. Took 60 min vs 45 in a regular oven; but turned out the same. Browned, but not burnt. And, I only season these pans; twice in years. No; they dont stick either; IF you take 5-15 min to warm them up first. If you dont do that; ya; you'll be seasoning them after every use. lol
Mr. Luke. Thanks for your rainy adventure weekend. I wish you would watch Steve. I believe from Cast Iron Cookware. He loves it all. I wanted a small piece now I know it's a good stove piece. Great video.
I LOVE Lodge cast iron products. Easy to season. You don’t use soap but a scraper and water to clean it. Dry it off immediately and wipe down with a light coating of oil.
As I used my lodge 10”skillet and my small lodge wok to fix steak and veggie on a side of a hill in Kentucky building mama a cabin. I enjoyed your video on the best cast iron made. No matter what size it is!🥃
Don't be silly. It's not because of a RUclips review. It's because of the COVID insanity. Inflation has run rampant and raw materials have gone way up. Walmart's Ozark Trail cast iron pans have doubled in price! At least Lodge has only gone up a few dollars.
I have the 6.5 wildlife series Lodge pan and the 10' Lodge griddle. Both are great for camping. I have a leather glove that I bring for the handle. 'Wash' with gravel and water while camping and reseason when I get home. I'll use a trashbag to put it in to keep it from getting other items in my pack dirty.
Iron skillets have been around for many many years it's almost like the Staple skillet for the South or the older generation who love their home cooking and the lids that's a whole new level of cooking with an iron skillet when you use an iron lid you can turn your iron skillet into a dutch oven. They come in all kinds of sizes. Grew up with iron skillets, everybody in my family had their own personal iron skillet at their house and yes I have my own Iron Skillet at my house. They are the best Skillet to cook steaks in and cornbread. I love iron skillets!
2:48 big no no, never use a wet cloth to handle a hot pan/pot its very dangerous. always use a dry cloth to handle a hot pan. the heat from the hot handle will instantly create steam from the wet cloth that can burn your hand.
@@DonP_is_lostagain i didn't get any from my grandma, but I still have, and love, my Wagner 10 inch (12 inch?) Skillet. I got it when I was 23. I'm 55 now. I love it better than any lodge ware I've ever used
Nice skillet. Cool to see other people using cast iron cookware out in the wilderness. I myself have an Ozark Trail 8" skillet. It isn't a Lodge, but it turned out to be pretty nice after doing a bit of work in it; I sanded it a bit to get a smooth finish and touched up the edges after burning the seasoning off that came on it and cleaned it up before putting a couple layers of seasoning. Being smooth really helps the seasoning stick to the surface and be essentially non-stick. If you've ever handled older iron you'll notice how smooth it is compared to the new stuff, I think they stopped sanding it from the factory in the '60s to cut costs. With a bit of work the Ozark turned out really nice and I'm definitely plan to keep it.
This skillet is worthy of all the praises we bestow it. I've had mine for years and as you recommended, season it, take care of it and don't leave it sitting on the campfire ring as it rains...like I did. After cleaning it and re-seasoning it, it shone like a diamond...lol. I did have the original cast iron cover but lost it in transition from coast to coast. Another great cast iron product is the flat griddle, great for large breakfasts like pancakes, eggs, bacon and hash browns. It too requires the same care. Great for overland camping.
One can find vintage cast iron skillets in thrift stores, garage and estate sales, and the craftsmanship is superb. Two days ago, I found a circa 1920s-1930s Griswold-made Good Health skillet for $3, in excellent condition with a smooth interior.
There are about 50 at the Lodge Store in Pigeon Forge. Several at a JCPennys in Omaha, Nebraska. There were some spotted the other day at the Lodge Store in Concord, NC. One could also call the 'Charlotte Store'. They ship.
If you look at the diagrams lodge provides, you'll see the 6.5" measurement is from the outer diameter including the two pour spouts. It's weird that they measure it that way but it's not like they're trying to mislead anyone.
My wife and I found a No.8 Griswold at an antique store, based on the markings it was produced late 30s early 40s. Base cooking surface measures 9”, mouth of the pan is 10 1/8” and weighs only 3.6lbs. The whole pan is sooo smooth, no rough surfaces like the lodge. The pan is also considerably thinner which makes it actually backpackable, and with the thinness it dissipates heat VERY well so you can actually cook right on the coals and not burn your food which we have used in this way many times. A plastic spatula is all we need to get anything left over off and then clean and oil it. I would highly recommend y’all look for one of these instead of a lodge as they are a far superior cast iron pan. Be aware the ones in good condition can get pricey ours was near mint condition with a $150 price tag, we talked them down to $85 and it’s been worth it! Edit: a 6” pan won’t cook for two at the same time unless you eat like a bird lol. We eat good when we go camping elk steak or ribeyes baby!!
I have one also. They are lighter then a lodge. If you season and use a lodge it will become smooth just like your pan. Would you believe mine was given to me for doing a favor. I didn’t ask for it. It is now my fried egg pan. The lodges I have are larger. But I don’t carry it to camp. I have a number of GSI pans that are light.
Comparing a 30's Griswold to a modern Lodge and then telling people to not buy any Lodge is just ignorant. The old Lodge pans were just as good as those old Griswold pans and they were made the same way. Lodge just changed their method now so they could stay profitable after people largely moved away from cast iron.
@@BornIn1500 did I say anywhere in my opinion about OLD lodge pans. No. I have no experience with them but I do know about the newer stuff. Please amend or delete your ignorant comment.
@@Spushed You clearly stated "I would highly recommend y’all look for one of these instead of a lodge as they are a far superior cast iron pan. " You insinuate that all Lodges are not the same quality as a Griswold, which is just plain wrong. You did not specify only NEW Lodge pans. Reread your original post and you'll see how ignorant it is. You're either unaware of the old Lodge pans or you're lying. Looks like you should amend or delete you own comment.
Found my cast-iron pan of this size (not a Lodge--not marked), grease-caked, burned on junk, in a lean-to fire-pit about forty years ago. I brought it home and put it in a hot fire and burned everything off down to the iron. It serves me to this day and appears not to have aged a bit. Unlike me.
A lot of company's brag that they're skillets are preseasoned. They still need to be washed and scrubbed before using them. Then seasoning them yourself.. lodge however is infact a solid product that I would recommend.treated and cared for....yea, shoot...it will last many generations for sure. Luke thankyou and may God be with you in your journeys
The worst thing you can do when you want to grab an hot pot is to used a wet cloth. The wetnest will transfert the heat like their is nothing between you hand and the hot handle . So never wet yout cloth before grabbing something hot. Good luck .👍
Absolutely! I got burned once with a damp cloth (no pun intended) and now I always make sure the cloth/mitt/whatever is dry before grabbing. Its a steam burn and its really very nasty and painful.
If it really would transfer the heat instantly like "there is nothing between your hand and the hot handle", he would try that method exactly once. You shouldn't obviously keep it wrapped around the handle for minutes, then grab it, but if you wet it, then grab the handle quickly to put the pan somewhere and then remove the cloth, it works well. The heat will never, ever spread this quickly, let alone heat up the water to steam level. Been doing it for years when working with hot stuff around the grill.
It is an awesome cast iron skillet. I have this exact one as well as many others. As others pointed out preheat it and keep it seasoned. I believe the lodge stores sell the lids.
Good review of a great product, love Lodge products - love the lid rec also, ordering one now. Just a caveat on using a wet dishtowel as a holder - using a wet anything as a pot holder is asking for trouble as moisture transfers heat very quickly. I highly recommend a silicone handle, they are inexpensive, lightweight, easily cleaned, come in all types of handle sizes, and gives one at least 60 seconds with hot temps. If less than 60 secs., the heat is far too high. Easily my biggest weight luxury - worth it for trips of a few days at most IMHO. Took it it on a pair of 6 day trips and only used it 3 and 4 days, hence my "few days" comment. They get away with the 6.5" claim by measuring across the widest part, the pour spouts. Ahhh, marketing!
I have a large assortment of LODGE. The 6.5" Skillet is more like 6". I have a couple of them. (Not for sale) We use my 6" LODGE for cooking cornbread for two. Another is used for various camp things. The 3rd came from an Estate Sale $5. It's a backup. I have a 9"Steel Lodge Skillet for use in fire. It goes camping more than my small cast iron skillets.
Ive a huge collection of Lodge Skillets and Dutch ovens but recently took them on my wild camp trips, the 6.5 is the best for weight and size of cooking thats required. My fav skillet is my 8inch but its a tad heavy for trecking. But my 6.5 Ive battered it and it still cleans up perfectly once home.
I have an 8 inch which I find it too heavy for a backpacking trip. This size abs weight is perfect. Thanks for this video. Just placed an order through the Amazon link.
Luke -- I'm not sure how to break this to you, but WalMart has sold this set with a howling wolf cast on the bottom! I got mine a couple years ago, with the cast iron lid. If that is preheated separately from your, say, pan-fried steak, you can stop cooking a little early and just pop the lid on for 8-10 minutes -- the carryover heat and time will net a perfectly rare and tasty result! Only thing I'm not a fan of is their pre-seasoning -- it's way too textured for my liking. Sanding will knock that down to whatever degree of smoothness is desired, and of course you have to reseason afterwards . . . completely worth it!
I have quite a bit of cast iron but nothing that small . There’s a shop at a local flea market that has more cast than I’ve ever seen anywhere. I’ll ride over in a bit and see if he has one . Have a good one
@@glennsalomons7954 Depends what you mean by cooking surface. The flat part of the inside is just under 5 inches (both by my direct measurement and by doing some arithmetic on the dimensions published at Lodge's web site).
For less weight look into Matfer Bourgeat Black Carbon Steel Fry Pan, 8 5/, if you don't mind lower sides Matfer Bourgeat 62032 Black Carbon Steel Crepe Pan, 7 7/8". You have to season them, baby them like the cast iron Lodge.
Big fan of cast iron here. Recently tho I’ve switched to French carbon steel pan for the backcountry, Matfer Bourgeat. Bit lighter and IMO easier to work with.
You are correct on the stated size. The "6 1/2" claim is rounded up and they get the 6.375 inch size by measuring in the pour spouts. The size not in the spouts is 6.125 inches.
Yeah. I have a pan just like it. I just keep mine lightly oiled with mineral oil, but I would like to see a video of how to season it, Luke. Thanks. Strength & honor.
Great review and video - I have everything from that skillet all the way up to the Dutch oven. Excellent products for sure. I think you lost your ultra-light hikers with that 2-pound weight though!!!! I'm 54 years young and still carry the 6-inch skillet.
I watched for a few months to find this skillet in stores but didn't. I bite the bullet and ordered it. I had purchased the Imusa set, for a lid months ago. I got a black set. I ordered the "Wolf" version on the Lodge skillet. Seemed to fit the "Wolf pack" theme. Nice art work. Kinda envision a steak with the Wolf brand on it. Grin That's for your reviews and suggestions. Best wishes.
You know what works just as good and is very easy to find the lodge seasoned cast iron burger press ( SKU: L6BP) and they cost the same price as the 6.5 inch skillet i just bought 2 of them on sale the skillets and burger press all four items for under 30 bucks now i will say the lid is a 6.25 inch so the only thing it doesn't cover is the pour spouts but is so little and the heat from the lid it makes no difference. Just in case you looking for a cast opinion really like the video thanks alot
In April I went camping in the south and found that my thin stainless steel backpacking cooking set just wasn't cutting it. Found an old Wagner Ware #3 skillet at my Dad's place, tried it out and will be using that from now on. I can verifiably agree with your review.
My complaint with lodge is the 40 grit bottom on them. I guess I have been spoiled with my grandmas old Wagner and griswold pans which are smooth as glass. That rough texture makes the difference when cleaning. Much easier to clean a smooth pan and just overall looks and feels better.
The tips do smooth down over time that’s true but it still stays very rough. Don’t get me wrong for the money lodge cast is good. I just wish they took the time to at least smooth the bottoms up properly.
I sand them down using 60 grit sandpaper after purchase and then re-season. I gets much smoother. I prefer and stop at this grit because it is smooth, but not too mirror-like that it won't hold seasoning.
The rough bottom on the inside seasons both quicker and better. Cleaning has only a couple of simple rules: Rule #1. Do NOT use soap Rule #2. Reread rule #1! Simply put in some warm to hot water, and let it soak as you eat the food. After the meal and a cuppa coffee, dump the skillet, and wipe it clean with part of a paper towel. If the seasoning looks gray, lightly rub on oil. These procedures make Life easier for you - AND for the cast iron. I use virgin olive oil for cooking. Others prefer different oils. Courtesy of Half Vast Flying
Hey Luke, I'd love to see your takes on seasoning. Tried several oils without much luck, things still stuck especially eggs. Discovered the Easy Beezzy stick on RUclips and had great results! No more sticking eggs!! Seasoning seems to last a while unless we cook something with tomatoes, then it's ruined.
Just cooked a striploin tonight. A bit of olive oil to make the Montreal Steak Spice stay on after getting the meat to room temperature. Got the pan to perfect temperature then cooked evenly on each side.
Don't use a wet clothe to pick up a hot handle the moisture conducts the heat and it will steam your fingers off. Always use a dry cloth. Would you pick up a piece of firewood with a wet glove? Lodge is one of the best. You can also fight off any chipmunks that might want to steal your food😎
Just found your channel and loving it. You forgot one advantage of cast iron. Self defense. I have a 12 inch lodge we bought for camping and you could smash anything with that. Funny thing is after using it camping it became my go to pan for everything.
The only issue I have with Lodge is the rather rough inner surface. Many diehard cast iron cookers smoothen the inside surface and then set about properly re-seasoning it. I believe Lodge measure the pan from the tips of the pour spouts which will give you a closer 6.5 in.
1. Wet washoth + hot pan handle = Luke gets parboiled fingers. Seriously, be careful with that. 2. Aluminum lid ... will do MOST of the things you want. But you can't nestle the pan in coals and heap coals on top of the lid to roast or bake. Good luck finding the lid. Have you contacted Lodge directly?
Luke, didn't you know that Lodge has that same skillet with a "wolf scene" on the underside. It is just like your channel logo (in reverse). I believe Amazon carries it.
I actually hate that pan. It’s not smooth and everything sticks to it. I made eggs in it just the other day after frying bacon in the pan, and the eggs were a disaster. My two larger cast iron pans are vintage - the only way to go, IMO.
These cast iron lids are not easy to find. For the price on Amazon, I would buy 2 skillets and use one as a lid. That's what I do with my 10 1/4" lodge skillet.
I just got my great great grandma's small lodge and I love it but I won't take it camping so I bought the wilderness edition one that has a wolf on the bottom which I think was 10 to 15 bucks
I cook almost exclusively on cast iron and all of my pieces are from Lodge. The smallest skillet I own is an 8". Very happy with all of my Lodge pieces.
This skillet because if it's cast iron design, is more of a dutch oven. I've been looking at these kinds of pots and they are expensive and heavy. With a true cast iron pot and lit you can even bake bread in it, make a stew, putting coals on top of the lit. Small pot cook for 2+ easily. Not gonna work well with an alu lit probably. But for 10 bucks, that's a nice skillet bro. Heavy and not thin so your food doesn't burn if you take your eye off it for a second. Good value for money.
Lodge skillets and Jack Daniels whiskey two of Tennessee's finest products. I have used both for years. Gotta support my home state.
Tennessee here as well 🤠
It's hard to beat cast iron. Lodge is an awesome brand, and if you run out of ammo, use the skillet lol.
I use my Lodge pans as workout weights because they might come in handy as weapons. True story.
Lodge sucks a$$.
The cook surface should be smooth. Lodge is to lazy to polish it so you get something that is anything but nonstick. Try the stargazer.
@@grumpyoldman6767 Dearest Grumpy, a number of my friends and I tested it with the bumpy surface and it worked fine. Even Cowboy Ken will tell you the same thing. BTW, a glass of warm prune juice will fix ya right up.
@@grumpyoldman6767 I took my 15 dollar lodge skillet, and took an orbital sander to it. Just as smooth as any of the 100+ dollar skillets now.
@@JDS-Dalton Same here. Let the rich guys buy the $300 skillets. I'll use my sanded & seasoned Lodge for most all my cooking.
I used to have one. My ex-wife has it now. I miss the pan more than her.
Boy...do I know how that is.
Like a new woman, you can get a new skillet.
Sadly I had to go to a heavy stainless steel skillet, my glass top stove does not like cast iron.
😂
my ex-wife would not know how to use it........she can cook a mean drive-thru though.
the fingers from an old worn out baseball or softball mitt will work for a handle cover
That is a really freaking good idea!
That's so incredibly smart that it makes me feel dumb for not thinking of it.
@Timothy Mckee yep I bought 2 of the red ones on amazon. I had to remove them on both of my 6.5", when I was using one of the pans, as a lid, to my other one; as an oven, to bake a frozen chicken pot pie. It turned out great, but the handle covers got too hot. They said they were good to 450F ... I was getting close to that; I guess.
Absolutely brilliant!!
Guys, from a chef. Luke is A on here, there is just one rule with a skillet, you must ALWAYS pre-heat it. Then it will never stick.
You need to season them every use as well which is right on par with not thermal shocking your cast iron.
@@zykloniumgoyoxide3199 you absolutely do not need to season them every use. That's something that cast iron snobs say as if their pans have some higher importance.
@@cyberskooma0001 Yes you do need to season it every use lmao.
@@zykloniumgoyoxide3199 no you dont have to season them every use. I have been using cast iron for 40 yrs. I have 2 of these 6.5" & they make a great lil oven together. I baked an awesome marie callenders chicken pot pie in it last week. Took 60 min vs 45 in a regular oven; but turned out the same. Browned, but not burnt. And, I only season these pans; twice in years. No; they dont stick either; IF you take 5-15 min to warm them up first. If you dont do that; ya; you'll be seasoning them after every use. lol
I think we are confusing “ seasoning” after every use with “oiling” after every use. No need for a sword fight.
On your next trip, stop in Pittsburg TN at the Lodge factory. Their store has everything.
Mr. Luke. Thanks for your rainy adventure weekend. I wish you would watch Steve. I believe from Cast Iron Cookware. He loves it all. I wanted a small piece now I know it's a good stove piece. Great video.
I LOVE Lodge cast iron products. Easy to season. You don’t use soap but a scraper and water to clean it. Dry it off immediately and wipe down with a light coating of oil.
As I used my lodge 10”skillet and my small lodge wok to fix steak and veggie on a side of a hill in Kentucky building mama a cabin. I enjoyed your video on the best cast iron made. No matter what size it is!🥃
I knew it. For a long time it was $ 6.99. Now after a review in RUclips. Now it is more expensive. It never fails. Great review and great small pan.
Don't be silly. It's not because of a RUclips review. It's because of the COVID insanity. Inflation has run rampant and raw materials have gone way up. Walmart's Ozark Trail cast iron pans have doubled in price! At least Lodge has only gone up a few dollars.
I have the 6.5 wildlife series Lodge pan and the 10' Lodge griddle. Both are great for camping. I have a leather glove that I bring for the handle. 'Wash' with gravel and water while camping and reseason when I get home. I'll use a trashbag to put it in to keep it from getting other items in my pack dirty.
LOVE Lodge...but I would have to go with the 8 inch.
Yeah for the slight more weight a lot better size
Except for backpacking... i agree.
Your videos are top notch. Keep well and thank you. Dave & The Girls
Iron skillets have been around for many many years it's almost like the Staple skillet for the South or the older generation who love their home cooking and the lids that's a whole new level of cooking with an iron skillet when you use an iron lid you can turn your iron skillet into a dutch oven. They come in all kinds of sizes. Grew up with iron skillets, everybody in my family had their own personal iron skillet at their house and yes I have my own Iron Skillet at my house. They are the best Skillet to cook steaks in and cornbread. I love iron skillets!
Love my lodge cast iron items
2:48 big no no, never use a wet cloth to handle a hot pan/pot its very dangerous. always use a dry cloth to handle a hot pan. the heat from the hot handle will instantly create steam from the wet cloth that can burn your hand.
Still wrong info.
This is so true, I burned myself so many times trying to handle hot stuff with a rag that was just a bit too wet, when I started working in kitchens.
I use a thick leather glove
Lodge makes a silicone cover for the handle it works great.
The best Cast iron skillet, is still your Grandma's...
Yep!
I have a set of 5 they came from my grandma..
Which was most likely either a Griswold, Wagner, or Lodge.
@@DonP_is_lostagain i didn't get any from my grandma, but I still have, and love, my Wagner 10 inch (12 inch?) Skillet. I got it when I was 23. I'm 55 now. I love it better than any lodge ware I've ever used
Yup. And those Wagner’s/Griswolds will be even less weight than those new Lodges. I use my 100 year old Griz 6 inch on all my trips.
I’d enjoy a quickie how to season video from you, sure. Throw in a bonus “my favorite quick and dirty camp side meal” footage.
I'll throw a second on this request! Especially the quick and dirty camp meal part.
And make the video in the shed on lone wolf mountain…
ruclips.net/video/hx6nQ2UUIYI/видео.html I was brutal to my new Skillet but its been the best skillet Ive ever had.
Nice skillet. Cool to see other people using cast iron cookware out in the wilderness. I myself have an Ozark Trail 8" skillet. It isn't a Lodge, but it turned out to be pretty nice after doing a bit of work in it; I sanded it a bit to get a smooth finish and touched up the edges after burning the seasoning off that came on it and cleaned it up before putting a couple layers of seasoning. Being smooth really helps the seasoning stick to the surface and be essentially non-stick. If you've ever handled older iron you'll notice how smooth it is compared to the new stuff, I think they stopped sanding it from the factory in the '60s to cut costs.
With a bit of work the Ozark turned out really nice and I'm definitely plan to keep it.
I have the skillet... it's a lodge with the howling wolf picture on the bottom....Great purchase for the price! Great video.
Another solid review!!! 💪💪💪 Such a valuable and trustworthy channel... Cheers!
I use the 8”. Ditto. Perfect kitchen camp ware.
This skillet is worthy of all the praises we bestow it. I've had mine for years and as you recommended, season it, take care of it and don't leave it sitting on the campfire ring as it rains...like I did. After cleaning it and re-seasoning it, it shone like a diamond...lol. I did have the original cast iron cover but lost it in transition from coast to coast. Another great cast iron product is the flat griddle, great for large breakfasts like pancakes, eggs, bacon and hash browns. It too requires the same care. Great for overland camping.
One can find vintage cast iron skillets in thrift stores, garage and estate sales, and the craftsmanship is superb. Two days ago, I found a circa 1920s-1930s Griswold-made Good Health skillet for $3, in excellent condition with a smooth interior.
There are about 50 at the Lodge Store in Pigeon Forge. Several at a JCPennys in Omaha, Nebraska. There were some spotted the other day at the Lodge Store in Concord, NC. One could also call the 'Charlotte Store'. They ship.
Very true, I love my 6.5 inches lodge skillet too. I use it most frequent because it's small and easier to clean than the bigger ones.
I'm sure its been said already but you can get a silicone sleeve for the handle as it does get 🔥
Or a nice leather one by cutting off a finger from a garage sale BB glove. (-:
I like the ove glove. I bought one of those sleeves and it twists amd turns when trying to pour out anything. Ove glove works best.
I’d like to see you do a seasoning on that. Also maybe your favorite meal to cook in it.
I love mine! Love lodge! Also, I think if you measure pour spout to pour spout it's 6.5", so playing with measurements, not rounding...
If you look at the diagrams lodge provides, you'll see the 6.5" measurement is from the outer diameter including the two pour spouts. It's weird that they measure it that way but it's not like they're trying to mislead anyone.
My wife and I found a No.8 Griswold at an antique store, based on the markings it was produced late 30s early 40s.
Base cooking surface measures 9”, mouth of the pan is 10 1/8” and weighs only 3.6lbs. The whole pan is sooo smooth, no rough surfaces like the lodge.
The pan is also considerably thinner which makes it actually backpackable, and with the thinness it dissipates heat VERY well so you can actually cook right on the coals and not burn your food which we have used in this way many times.
A plastic spatula is all we need to get anything left over off and then clean and oil it. I would highly recommend y’all look for one of these instead of a lodge as they are a far superior cast iron pan.
Be aware the ones in good condition can get pricey ours was near mint condition with a $150 price tag, we talked them down to $85 and it’s been worth it!
Edit: a 6” pan won’t cook for two at the same time unless you eat like a bird lol. We eat good when we go camping elk steak or ribeyes baby!!
I have one also. They are lighter then a lodge. If you season and use a lodge it will become smooth just like your pan. Would you believe mine was given to me for doing a favor. I didn’t ask for it. It is now my fried egg pan. The lodges I have are larger. But I don’t carry it to camp. I have a number of GSI pans that are light.
Comparing a 30's Griswold to a modern Lodge and then telling people to not buy any Lodge is just ignorant. The old Lodge pans were just as good as those old Griswold pans and they were made the same way. Lodge just changed their method now so they could stay profitable after people largely moved away from cast iron.
@@BornIn1500 did I say anywhere in my opinion about OLD lodge pans. No. I have no experience with them but I do know about the newer stuff. Please amend or delete your ignorant comment.
@@Spushed You clearly stated "I would highly recommend y’all look for one of these instead of a lodge as they are a far superior cast iron pan. "
You insinuate that all Lodges are not the same quality as a Griswold, which is just plain wrong. You did not specify only NEW Lodge pans. Reread your original post and you'll see how ignorant it is. You're either unaware of the old Lodge pans or you're lying. Looks like you should amend or delete you own comment.
@@BornIn1500 you read too much into things, you're coming to a conclusion based off of your translation vice what I said clearly.
Found my cast-iron pan of this size (not a Lodge--not marked), grease-caked, burned on junk, in a lean-to fire-pit about forty years ago. I brought it home and put it in a hot fire and burned everything off down to the iron. It serves me to this day and appears not to have aged a bit. Unlike me.
A lot of company's brag that they're skillets are preseasoned. They still need to be washed and scrubbed before using them. Then seasoning them yourself.. lodge however is infact a solid product that I would recommend.treated and cared for....yea, shoot...it will last many generations for sure. Luke thankyou and may God be with you in your journeys
The worst thing you can do when you want to grab an hot pot is to used a wet cloth. The wetnest will transfert the heat like their is nothing between you hand and the hot handle . So never wet yout cloth before grabbing something hot. Good luck .👍
Absolutely! I got burned once with a damp cloth (no pun intended) and now I always make sure the cloth/mitt/whatever is dry before grabbing. Its a steam burn and its really very nasty and painful.
Exactly! Steam can burn.
This.
If it really would transfer the heat instantly like "there is nothing between your hand and the hot handle", he would try that method exactly once. You shouldn't obviously keep it wrapped around the handle for minutes, then grab it, but if you wet it, then grab the handle quickly to put the pan somewhere and then remove the cloth, it works well. The heat will never, ever spread this quickly, let alone heat up the water to steam level. Been doing it for years when working with hot stuff around the grill.
@@volker2714 I'm glad that you obviously have no experience with this.
It is an awesome cast iron skillet. I have this exact one as well as many others. As others pointed out preheat it and keep it seasoned. I believe the lodge stores sell the lids.
Yes to a seasoning video.
Good review of a great product, love Lodge products - love the lid rec also, ordering one now. Just a caveat on using a wet dishtowel as a holder - using a wet anything as a pot holder is asking for trouble as moisture transfers heat very quickly. I highly recommend a silicone handle, they are inexpensive, lightweight, easily cleaned, come in all types of handle sizes, and gives one at least 60 seconds with hot temps. If less than 60 secs., the heat is far too high. Easily my biggest weight luxury - worth it for trips of a few days at most IMHO. Took it it on a pair of 6 day trips and only used it 3 and 4 days, hence my "few days" comment.
They get away with the 6.5" claim by measuring across the widest part, the pour spouts. Ahhh, marketing!
I bought one online at Bass Pro's for $7.99 during a special. I love it. Same brand and size.
A good source for lids to pans of all types is the good will, thrift stores.. second hand stores ..
I have a large assortment of LODGE. The 6.5" Skillet is more like 6". I have a couple of them. (Not for sale) We use my 6" LODGE for cooking cornbread for two. Another is used for various camp things. The 3rd came from an Estate Sale $5. It's a backup. I have a 9"Steel Lodge Skillet for use in fire. It goes camping more than my small cast iron skillets.
Luke, Amazon has “Lodge Wildlife Series-6.5" Cast Iron Skillet with Wolf Scene,” I think you need one with a howling wolf on the bottom!
Luke, I have found clear lids for my cast iron skillets from slow cookers etc @garage sales. . .it helps me if I can see the food cooking.
Ive a huge collection of Lodge Skillets and Dutch ovens but recently took them on my wild camp trips, the 6.5 is the best for weight and size of cooking thats required. My fav skillet is my 8inch but its a tad heavy for trecking. But my 6.5 Ive battered it and it still cleans up perfectly once home.
it must be a slow night. we just watched a review on a cast iron skillet. but i agree with everything he said.
I have an 8 inch which I find it too heavy for a backpacking trip. This size abs weight is perfect. Thanks for this video. Just placed an order through the Amazon link.
Luke -- I'm not sure how to break this to you, but WalMart has sold this set with a howling wolf cast on the bottom! I got mine a couple years ago, with the cast iron lid. If that is preheated separately from your, say, pan-fried steak, you can stop cooking a little early and just pop the lid on for 8-10 minutes -- the carryover heat and time will net a perfectly rare and tasty result! Only thing I'm not a fan of is their pre-seasoning -- it's way too textured for my liking. Sanding will knock that down to whatever degree of smoothness is desired, and of course you have to reseason afterwards . . . completely worth it!
America's Test Kitchen has a video on cast iron skillets with simple seasoning instructions, plus a how-to for a fantastic steak.
I have had mine for over a year, works great 👍
That's the one I use ... great value ... 👍
Love cast iron cookware they are amazing!! My father has some that are very old and they still look new.
Thank you for sharing brother and your adventures and your thoughts and hi from Syracuse NY
The 6.5 inches width across the pour spats
Dennis from Delaware
I'd be interested in seeing how you season the pan
You can buy lids strat through lodge website.
We have a few of them, I have a 12' pan that my grandma had, it's very old.
I have quite a bit of cast iron but nothing that small . There’s a shop at a local flea market that has more cast than I’ve ever seen anywhere. I’ll ride over in a bit and see if he has one . Have a good one
Have you looked on lodge website? I ordered a cast iron wok & I use it to for deep frying to. Love cast Iron! Lodge has excellent products!
Would like to see your method of seasoning:)
Lodge actually makes a silicon sleeve for their skillets. I found them at Target.
Luke, they are probably including the small spouts on the sides in the 6-1/2” measurement.
I was thinkin it and you said it.
I just measured mine. It is 6 1/2 inches outside diameter, rim-to-rim not counting the pour spouts.
6 in cooking surface
@@glennsalomons7954 Depends what you mean by cooking surface. The flat part of the inside is just under 5 inches (both by my direct measurement and by doing some arithmetic on the dimensions published at Lodge's web site).
For less weight look into Matfer Bourgeat Black Carbon Steel Fry Pan, 8 5/, if you don't mind lower sides Matfer Bourgeat 62032 Black Carbon Steel Crepe Pan, 7 7/8".
You have to season them, baby them like the cast iron
Lodge.
Big fan of cast iron here.
Recently tho I’ve switched to French carbon steel pan for the backcountry, Matfer Bourgeat.
Bit lighter and IMO easier to work with.
You are correct on the stated size. The "6 1/2" claim is rounded up and they get the 6.375 inch size by measuring in the pour spouts. The size not in the spouts is 6.125 inches.
Great skillet i have the 3 piece set
And thats a 6ich skillet 6.5 from pour spout to pour spout . Thet also sell a deep version of the skillets
Yeah. I have a pan just like it. I just keep mine lightly oiled with mineral oil, but I would like to see a video of how to season it, Luke. Thanks. Strength & honor.
We use the larger Lodge cast iron skillet at home. Lodge does make a silicone handle cover for about $5-6, on Amazon and such. I got mine at REI.
Great review and video - I have everything from that skillet all the way up to the Dutch oven. Excellent products for sure. I think you lost your ultra-light hikers with that 2-pound weight though!!!! I'm 54 years young and still carry the 6-inch skillet.
I have two of the lids. I got mine locally, but you should be able to buy directly from Lodge.
Try measuring the skillet from pour spout to pour spout and see what the measurement is. Might hit the mark..good review as always, thanks Luke..
Something tells me if you were to measure from pour-spout to spout, you would find it to be 6.5 inches indeed
Thanks brother for the review. Hope the Community coffee turned Susie into a cute werewolf. Hope everyone is doing well. Strength and Honor.
I watched for a few months to find this skillet in stores but didn't. I bite the bullet and ordered it. I had purchased the Imusa set, for a lid months ago. I got a black set.
I ordered the "Wolf" version on the Lodge skillet. Seemed to fit the "Wolf pack" theme. Nice art work. Kinda envision a steak with the Wolf brand on it. Grin
That's for your reviews and suggestions.
Best wishes.
You know what works just as good and is very easy to find the lodge seasoned cast iron burger press ( SKU: L6BP) and they cost the same price as the 6.5 inch skillet i just bought 2 of them on sale the skillets and burger press all four items for under 30 bucks now i will say the lid is a 6.25 inch so the only thing it doesn't cover is the pour spouts but is so little and the heat from the lid it makes no difference. Just in case you looking for a cast opinion really like the video thanks alot
I need a bigger one. I like to make pancakes.🥞😍
In April I went camping in the south and found that my thin stainless steel backpacking cooking set just wasn't cutting it. Found an old Wagner Ware #3 skillet at my Dad's place, tried it out and will be using that from now on. I can verifiably agree with your review.
My complaint with lodge is the 40 grit bottom on them. I guess I have been spoiled with my grandmas old Wagner and griswold pans which are smooth as glass. That rough texture makes the difference when cleaning. Much easier to clean a smooth pan and just overall looks and feels better.
The roughness smooths out with time. I clean them with a stiff nylon brush or steel wool.
The tips do smooth down over time that’s true but it still stays very rough. Don’t get me wrong for the money lodge cast is good. I just wish they took the time to at least smooth the bottoms up properly.
I sand them down using 60 grit sandpaper after purchase and then re-season. I gets much smoother. I prefer and stop at this grit because it is smooth, but not too mirror-like that it won't hold seasoning.
Just use em and one day it’ll be smooth. It’s a nonissue
The rough bottom on the inside seasons both quicker and better. Cleaning has only a couple of simple rules:
Rule #1. Do NOT use soap
Rule #2. Reread rule #1!
Simply put in some warm to hot water, and let it soak as you eat the food. After the meal and a cuppa coffee, dump the skillet, and wipe it clean with part of a paper towel. If the seasoning looks gray, lightly rub on oil.
These procedures make Life easier for you - AND for the cast iron. I use virgin olive oil for cooking. Others prefer different oils.
Courtesy of Half Vast Flying
Hey Luke, I'd love to see your takes on seasoning. Tried several oils without much luck, things still stuck especially eggs. Discovered the Easy Beezzy stick on RUclips and had great results! No more sticking eggs!! Seasoning seems to last a while unless we cook something with tomatoes, then it's ruined.
I use many Lodge products- makes the food taste incredible
Yup. Nothing better than meat seared on cast iron.
Just cooked a striploin tonight. A bit of olive oil to make the Montreal Steak Spice stay on after getting the meat to room temperature. Got the pan to perfect temperature then cooked evenly on each side.
A company called Sherper's has them online for $9.99. They claim to have 3 left as of 5:00 pm est 6/6/21
Great review. I am surprised you use a wet towel to handle the pan though. Wet towels transfer the heat faster and can burn you very quickly.
Luke have look at Solidtechnics they make a awesome skillet half the weight of the Lodge and has the same properties.
Don't use a wet clothe to pick up a hot handle the moisture conducts the heat and it will steam your fingers off. Always use a dry cloth. Would you pick up a piece of firewood with a wet glove? Lodge is one of the best. You can also fight off any chipmunks that might want to steal your food😎
Just found your channel and loving it. You forgot one advantage of cast iron. Self defense. I have a 12 inch lodge we bought for camping and you could smash anything with that. Funny thing is after using it camping it became my go to pan for everything.
I love mine for those quick morning “training hikes” adds just the right amount of weight 👍🏻
The only issue I have with Lodge is the rather rough inner surface. Many diehard cast iron cookers smoothen the inside surface and then set about properly re-seasoning it. I believe Lodge measure the pan from the tips of the pour spouts which will give you a closer 6.5 in.
Interesting size issue. The pan does have a "6" on the bottom though.
My guess is the base is 6" and it flares out to 6.5"
It's 6.5" from pour spout to pour spout.
It looks like a "6" to me too, but that's a #3 Lodge. That should be a "3".
1. Wet washoth + hot pan handle = Luke gets parboiled fingers.
Seriously, be careful with that.
2. Aluminum lid ... will do MOST of the things you want. But you can't nestle the pan in coals and heap coals on top of the lid to roast or bake. Good luck finding the lid. Have you contacted Lodge directly?
Out of stock at Lodge, but you can leave them your email and they'll notify you when they're available again.
Found the lid L3sc3 available at the lodge website.
$10.95 US plus shipping and handling
We have been using Lodge cast iron forever in our kitchen. I am glad to see it is also a great tool for an adventure :)
Great review....have one but just bought the lid
Luke, didn't you know that Lodge has that same skillet with a "wolf scene" on the underside. It is just like your channel logo (in reverse). I believe Amazon carries it.
I actually hate that pan. It’s not smooth and everything sticks to it. I made eggs in it just the other day after frying bacon in the pan, and the eggs were a disaster. My two larger cast iron pans are vintage - the only way to go, IMO.
These cast iron lids are not easy to find. For the price on Amazon, I would buy 2 skillets and use one as a lid. That's what I do with my 10 1/4" lodge skillet.
I use the lid from my Dutch oven on my 12 inch skillet when I need to.
As always a Great video. I would like to see you do a video on seasoning a cast iron skillet.
Get the handle holder wet? That seems like a great way to make steam.
I just got my great great grandma's small lodge and I love it but I won't take it camping so I bought the wilderness edition one that has a wolf on the bottom which I think was 10 to 15 bucks
I cook almost exclusively on cast iron and all of my pieces are from Lodge. The smallest skillet I own is an 8". Very happy with all of my Lodge pieces.
I have the very large one in my kitchen. Never thought to take a small one backpacking. The weight would be a negative.
This skillet because if it's cast iron design, is more of a dutch oven. I've been looking at these kinds of pots and they are expensive and heavy. With a true cast iron pot and lit you can even bake bread in it, make a stew, putting coals on top of the lit. Small pot cook for 2+ easily. Not gonna work well with an alu lit probably. But for 10 bucks, that's a nice skillet bro. Heavy and not thin so your food doesn't burn if you take your eye off it for a second. Good value for money.
Hey Luke, Definitely want to see a video on seasoning cast iron.
New cast iron seasoning videos are welcome!!!!