I love my Blacklock. It’s surface is smoother than the rest of the Lodge line, and I’ve never had anything stick. I’ve had mine for two years now. It’s used as much as my 8 Griswold and 7 vintage Erie.
Yeah i kinda minced my words i just wrote a review on my website kinda contradicting myself. It really is a great pan for the money. I have a griswold as well. I like it just as much. Heck to be honest when cast iron is seasoned correctly they all are good.
I have had the 12" blacklock for 2 years. I have a regular 10" lodge that I have babied for years. I just bought the 10" Blacklock because I preferred it so much over the regular.
Absolutely.....thats what makes the world go around...I have both as well and seem to find a reason to use one vs the other that means absolutely nothing to most..hahahahah
There are essentially two main material properties for retaining heat: thermal conductivity and mass. The lower the thermal conductivity and the higher the mass, the longer the skillet will retain its heat. Cast iron doesn't have high thermal conductivity. So, a thick piece like the regular Lodge will take a while to heat up, but it'll stay hot once it gets there. The thinner Blacklock will have worse conduction (will not heat as evenly) and will not retain its heat as long because of the lower mass. Essentially, there are tradeoffs. For most people, I'd recommend the regular Lodge because it's cheaper, more durable, and will retain heat a lot longer than the thin Blacklock. However, if you want thin cast iron and understand the tradeoffs, the Blacklock can be a good option.
I just bought this pan as my first after having only owned teflon tefal pans. The retaining of heat is not something i have ever been needing, so I think the lighter pan that black lock is, is gonna be a smooth transition from the garbage i was using before.
You sir, are 100% correct. If you look at a Finex skillet (which ironically is now owned by Lodge), their pans are very thick and heavy. Almost twice as thick as a Blacklock pan for the reasons you mentioned. The changes in mass and conductivity make a big difference in the retention of heat, more even heat distribution and how the pan cooks. There is a reason why Finex are around $240 per pan.......you get what you pay for.
Good review but you don't put things into perspective very well. Features come down to personal preference. Many people don't want heavy cast iron and being able to pick it up at the end of the handle isn't a bad thing compared to burning your skin off. Light is also nice for camping and RVing. As far as $30 or $60 if you're on a very tight budget get the cheap one but otherwise who cares. Cast Iron will last your life time and your kids life time if taken care of. So $30 more is nothing in the big scheme of things.
I actually like my blacklock because it heats fast and cools fast for steak. Get it hot for a sear but I can take it off the heat and cool for a good medium rare. But also I got it as a Christmas gift so I didn't pay for it
Every time I buy a cast iron, I always put it in the oven to self clean and just season it myself. I found lodge does a good job to get that pan black but it also chips away. Nowadays I mainly use carbon steel pans and only use my cast iron for browning steak.
Thanks for your review and opinion. I just recently purchased a 12 in Blacklock for the very reasons you are not fond of the pan. I needed a lighter weight CI. I like the feel of the handle and it’s a perfect fit in my hand. I didn’t need the triple seasoning - that had no bearing on my choice - but I did appreciate the smoother feel of the pan. I am considering a carbon steel pan but still researching the options.
Agreed on all points. My standard Lodge skillets, 10 & 12”, sit on the stove and brilliantly cook whatever because they are thick cast iron, not meant to be Handled or flipped. WhenI need interaction I go to carbon steel! Lon g cool handles, thin, with sloping edges made for flipping an egg or a pancake! Cast iron skillets hold heat and just sit there, they excel at that. Carbon steel id made to interact with while cooking, cast iron-use a flipper, leave the skillet alone.
Excellent review! I went to Williams-Sonoma to check out the Blacklock skillets when they first came out. As soon as I picked one up I didn't like the feel of the handle. That turned me off right there. The triple seasoning was nice but would it hold up? Looking at yours I see it didn't. Let me recommend something for you: Pick up one of the skillets from the Lodge Chef Collection. I bought the 12" one. Lighter weight than the standard 12". (Lodge says 15% lighter) Longer handle (still gets hot but much more comfortable). Curved sides for basting, and the walls are thick enough to maintain heat. I like the pan so much I picked up the 8" and the 10" ones as well.
Looked like the finished product was pretty good. Try Lodge's silicone handles. Work great on mine. Seasoning aside, ultimately, for every individual pan and hob combination you're using, whether cast iron, carbon or stainless steel, it's all about dialing in the heat.
I showed up for the skillet review, but I was plenty happy to stay for the frittata. What oil did you use alongside the butter and how long did you let it cook in the oven? If I were to add some type of fresh herb to it, like dill or tarragon, what would you recommend? Thanks!
@@TheFlatTopKing Linseed oil, or similar has been effective enough in my experience. 200-275C in oven has been enough (if needed at all). On the other hand, just using the pan reguraly is propably enough. Just basics, for cleaning use just hot water after use, dry the pan. If there is need to use "soap" or something like that, oil the pan after cleaning (and heat before next use). All in all. Cast iron pan is almost everlasting. Greeting from Finland!
I put five cans of seasoning with flaxseed oil. As a test I ran it through my dishwasher three times. Nothing happened except I got a really clean skillet. If you season with flaxseed the seasoning will last forever. But, it’s expensive!
The flaxseed oil seasoning nonsense has now been carefully tested dozens of times. It is not true at all, it was just fabricated lies. Just Google it and see for yourself. Flaxseed oil is one of the worst ways to season cast iron.
Also, the 12" Lodge has gone at least as low as $15. I bought one for that price a year ago. I see it for $20 on Amazon, Target, and Walmart fairly often. Williams Sonoma had a sale on a 10" and 12" Blacklock set for I think $100 last month. Definitely more expensive than the regular line.
I have not used it...but would love it im sure...just in general cost and performance its typically on par...that alone is ok with me...so if a pan is $200 is it actually going to make the absolute best...in my experience no...I like lodge for the average cost and typically above average reputation
In my honest opinion. Absolutely not. Not any brand for any reason. To hard to clean. To hard to keep seasoned. I dont see any benefit of less than 50 contact in food either. It only leaves grill marks. Typically like a full contact on searing as well. What are your opinions.
Thanks for the straight up pro and con list. I just saw these last week at a Lodge store and they caught my interest. You have helped me prioritize where that purchase may fall.
Oven method for seasoning is best. I still see videos of ppl using way too much oil. U literally need a small, small amount. Wipe in, wipe out as much as u can. Bake for an hr on 475 degrees about 3-5 times.
Great review on this cast iron skillet. I’d like to see how you season your cast iron. I’ve got some staub cast iron which is really nice, I like the smooth cooking surface. I season after every cook. I’ve also purchased the wok and griddle for the Weber Summit but haven’t used them yet. Not sure if you have them for your Weber? Oh...the omelet turned out nice!
I do have the wok. After using my normal griddle for a while I wanted something bigger thus i bought the lodge paella pan. That really did the job but still wanted more area. Then i bought the camp chef flat top all because of that little griddle. As for the wok i was extremely disappointed. Not because of the wok itself but because nothing i have puts out enough hear to use it correctly. Neither coal or propane now maybe a turkey fryer could produce enough energy. I have a seasoning video in mind. Just waiting to buy another peice🤣
Thanks for the review. I will say this of the LODGE products. Yes to some of the present pieces for value and economics. YES to pieces from past, still hunting down a Bundt pan and waffle iron. I will save a buck and Pass on the Blacklock. I season my pieces at 3 to 4 times before they become part of the collective.
Great review. Thanks, as I've been looking at getting one or two new cast iron pans. I don't mind spending a bit extra, but only if it is worth it. After seeing your review, I'll stick with the basic style as I like the thickness and the handle. Lodge should either hire or sponsor you for future designs and evaluations. Hello Lodge!!!!
Haha. Hey im editing a video this week. I gave u a shout out. Look for it. I dont have one but try the culinary collection from lodge. I dont have one but i would buy them. Kinda a in between
I just found this video and it’s great! It says everything I’ve been searching except for one thing. If money is not an issue, is it a “better” pan than the 12” classic lodge? I know better is a difficult word to use. I guess it’s just different. It retains heat differently as you said The reason I started researching this is because not everyone feels comfortable having a 3,6kg - almost 8 pounds skillet. 3ple seasoning it bshit, I’d even buy it unseasoned. For me the biggest edge blacklock has is the weight reduction. The 12” weights almost less than the regular 10” and this makes it more versatile and easy to handle. Some would say that lower heat retention is even better since it lets you plain around with heat more the only downside being in food that you want the heat to build up like pizza but you can get a different cookware for that. All this research so that the spouse can use the skillet as well 😂
Your knowledge of cast iron is rock solid, your highness. Totally agree with you about the handle on the Blacklock. It actually makes the pan feel heavier than it is. The pre seasoning is rubbish, always flaking off during cooking. I ended up stripping it off with oven cleaner and starting from scratch. I'm thinking maybe I would have been better off getting the standard Lodge 12" pan. Oh, and thanks for dispelling the "no soap" myth. We got to get the word out there.
Thanks for commenting. I agree. I think stripping would have worked better. I was just so excited to see if a triple seasoned would work better and I’m with you. Not so much. Its the same.
I have 4 Lodge skillets 5SK, 8SK, 10SK, 12SK. I got them about 20 years ago. I've had them in storage for awhile and I recently put them back in service. I had to do some reconditioning including sanding the cooking surfaces. I did each skillet to a different level of smoothness. They're all seasoned with multiple layers and cooking great and the food is tasty. I now have an uncontrollable urge to upgrade to something higher end or even something old school. I was even considering the Lodge Blacklock, now I don't know. These 4 skillets are are really all I need. I do like some of the newer companies making cast iron skillets in the usa but man one skillet is going to cost more than the 4 I have now lol. The only complaint I have is on the 12SK it's a real heavyweight piece. Very hard flip even shake stir anything. I'm going to have to put it on a scale see what it weighs.
You are 100 correct from the word go...i completely understand. There is a culinary version right under this model and its seems legit...cant remember the weight..I also agree about the new companies but GEEZE its alot of money to dish out...will it make a Difference in a average piece of meat..i don't think so..heck just upgrade your 12in and see if you want to upgrade the rest...one piece at a time. It doesn't even have to be all by the same company
my question would be, we can see that the walls or sides of the blacklock are thinner than the traditional pan, but what about the bottom? If the bottom of the blacklock is just as thick or about the same as the traditional pan, then it would not only retain heat about the same, but it would be heavy duty enough to cook on a variety of cook surfaces without warping and becoming a spinner...
It is not...the bottom has 2 a thin round lips that are supposed to mirror I think the round eyes on the stove and made the surface not have 100 percent contact on the stove..I feel like that hurt it as well...I returned it the next day so I dont have it my possession..
@@TheFlatTopKing Oh ya, I can definitely see what you are saying. Maybe for those that have gas grills, they wouldn't have much to worry about... But the extra money? It would probably be for those who are nostalgic or have some kind of Lodge collection going on. I have a standard Lodge 10.25 pan that I have owned for over 5 years. I have a gas stove and use cast iron every time I cook. I bought this standard Lodge to make a point to my wife. I also have a smooth, nice Griswold from the 40s or 50s, Stargazer and Field, all about the same size. I used the Lodge heavily for just over a year straight. Perfected the stove top clean and re-season (learned from Cowboy Kent Rollins). This Lodge is absolutely smooth from all the use and seasoning, and it is heavy duty. The cooking surface was rough like all the other new standard Lodges, but after constant and heavy use with immediate maintenance, it has really smoothed out nicely without removing any metal. Now I'm just flat out partial to it because of the time we've spent together... :)
I have not. I have an old griswald. I know that Smithy has been advertising lately because they have been all over the internet. Seems like worth a look
@@TheFlatTopKing Spot on. I have used carbon steel pans over 35 years, along with other type of pans. You can make very nice videos, with coated pans for a pediod of time. After that, straight to the carbige can..
Excellent eggs! I am like you I do not like brown scorched eggs either...nasty!! Nor do I like rubber edged eggs. You cooked them perfectly. Thanks for the review & the recipe. 🙂
Soap will absolutely not hurt anything. I use it on all my iron from my gate marked 1800s iron, My Griswolds and modern Lodges. All you have to do is dry it and wipe oil on it. But yes the triple seasoning sucks. I started coming off immediately. I used it for a couple weeks and its great now but for the price they charge, was really weak.
Thank you that’s probably a pretty fair review. I use SK models but I also sand my new lodge bands so they act just like my old lodge pans In my case triple seasoning Is not relevant, I roughly have six different skillets one from the 1800s one from the 1920s one from the 1930s one from 2019 one from 2020 and one from 2021. When they’re smooth on the cooking surface they are amazing but again that’s a personal preference
Those dates are incredible. Yes when smooth they are incredible. I have a griswald from the 20s and it’s definitely lighter and completely smooth. I couldn’t imagine cooking on one from the 1800s.
@@TheFlatTopKing My 1800s is a Griswold So I kind of understand heating up quite quickly and not retaining the heat that’s my only knock on. I am definitely a lodge fan the light pounds for the wife LOL but it was my mothers my grandmothers and I don’t know who’s before that
I got the blacklock and gave the 70 year old Wagner to my daughter! For a family inheritance type thing,,, the blacklock will smoke that Wagner any day!
@@rickl7024 ive never cooked on a wagner. Just curious since you spent a little more on the blacklock would you buy a field or equivalent. Around 200 for cast iron. Just doing research.
Chef friendly rounded edges are for flipping and tossing the food around without tools. It has nothing to do with allowing the tools into the pan easier. You almost had the concept... but you were just lifting the edge of the pan for some reason (heat modulation?). This is also the reason for less weight as it makes it easier to perform the moves needed to keep your food in motion while searing at higher temps without tools. These are more for pro cooks that housewives.
Have you had any warping with carbon steel cooking on glass stoves ?. I hear horror stories what it can do to carbon steel pans since it heats the pan so fast on electric.
I honestly have not. I have the lodge 15in paella pan and i have had it directly over fire several times and no problem. Even this lodge black lock and no problem. My opinion means nothing but..... carbon steel and cast iron both do a great job of holding heat. With that being said i think way to many times people misunderstand what preheat your skillet means. I heat the same temp on med low as i can med high on a cast iron skillet it takes way longer but the result is the same. Bottom line people cook to hot. Let the pan work. Hope that helps
I must have a defective one. After multiple times in the over to season it still sticks eggs. I used cast iron all my life. I suggest buy a field or used lodge from Goodwill and thank me later.
Yeah I kinda agree. I honestly like mine. Just an honest option when paying 80 on a cast iron skillet. You could try the step in between this called the culinary series.
The no soap "myth" came about because soap, by definition is created via the saponification of a base (traditionally either Potassium Hydroxide or Sodium Hydroxide or Sodium Carbonate) and a fatty acid (traditionally tallow) creating a metallic salt known as Potassium Tallowate in the first instance or Sodium Tallowate in the other two. I guarantee you have never used soap. You have used detergent. Dish soap is actually a detergent. If you had a rusty pan that you needed to strip and reason you might then use soap or iodized sodium chloride.
Way above my pay grade. I didn’t see u mention anything about lye. I think where i have read that old soap had lye in it and thats what caused damage. The new version doesn’t. What do u think.
@@TheFlatTopKing I did mention lye (Potassium Hydroxide (KOH)) by its chemical name. But any type of salt, even specialized metallic salt (soap) is an abrasive that will eat into the seasoning. Soap also serves as a surfactant to lift away foreign particles such as dirt or oil.
@@TheFlatTopKing Also I guarantee you can make soap at home. I do not know where you can buy lye, but chances are that you can buy both sodium bicarbonate (a.k.a. baking soda) and either beef or mutton tallow depending on country. Heat the baking soda at 200°F for one hour in the oven which will give you sodium carbonate (a.k.a. soda ash) and carbon dioxide. You can then mix it with the tallow (visceral animal fat) creating soap and water as a biproduct.
gutes Video! Ich möchte allen hier die Preise in Europa für Lodge Blacklock 12inch 100 € mitteilen. 15inch 130 € 😬 es ist lustig, wenn Amerikaner hier über Preise diskutieren, dort ist alles in Ordnung Amerika ist sehr cool 👍🏻
Thats a myth i have been trying to bust for years. That is simply not 100% true. Its all in the seasoning and which step you are currently in. In the beginning NO they ate not. But after a good seasoning and your confident that the patina has set, then by all means tomato that thing up. After you would want to use the quick stove top method for reasoning. I just posted a video about seasoning a cast iron and mentioned this same topic.
@@TheFlatTopKing I have watched your video on cast iron seasoning, and for some or other reason, you go against the grain on almost everything which is assumed to be common knowledge on cast iron seasoning. And one of those things is that you season with avocado oil which has an extremely - almost impossibly - high smoke point. In fact the smoke point of avocado oil is so high that you are almost guaranteed that the heat of your oven, or fire, or whatever you are using to heat your food, will never reach that smoke point. But more importantly, since the smoke point is never reached, you are left only with a polymerized oil coat - which is evident on your pans. When you season, the aim is to go just slightly above the smoke point so that your oil is baked so that you get that black carbon look which gives you that teflon-type feel when you cook food.
I love my Blacklock. It’s surface is smoother than the rest of the Lodge line, and I’ve never had anything stick. I’ve had mine for two years now. It’s used as much as my 8 Griswold and 7 vintage Erie.
Yeah i kinda minced my words i just wrote a review on my website kinda contradicting myself. It really is a great pan for the money. I have a griswold as well. I like it just as much. Heck to be honest when cast iron is seasoned correctly they all are good.
I have had the 12" blacklock for 2 years. I have a regular 10" lodge that I have babied for years. I just bought the 10" Blacklock because I preferred it so much over the regular.
Absolutely.....thats what makes the world go around...I have both as well and seem to find a reason to use one vs the other that means absolutely nothing to most..hahahahah
There are essentially two main material properties for retaining heat: thermal conductivity and mass. The lower the thermal conductivity and the higher the mass, the longer the skillet will retain its heat. Cast iron doesn't have high thermal conductivity. So, a thick piece like the regular Lodge will take a while to heat up, but it'll stay hot once it gets there. The thinner Blacklock will have worse conduction (will not heat as evenly) and will not retain its heat as long because of the lower mass. Essentially, there are tradeoffs. For most people, I'd recommend the regular Lodge because it's cheaper, more durable, and will retain heat a lot longer than the thin Blacklock. However, if you want thin cast iron and understand the tradeoffs, the Blacklock can be a good option.
I just bought this pan as my first after having only owned teflon tefal pans. The retaining of heat is not something i have ever been needing, so I think the lighter pan that black lock is, is gonna be a smooth transition from the garbage i was using before.
TY for that. Im sure i wanted to say that and it came out way wrong. Great point and comment anytime.
You sir, are 100% correct. If you look at a Finex skillet (which ironically is now owned by Lodge), their pans are very thick and heavy. Almost twice as thick as a Blacklock pan for the reasons you mentioned. The changes in mass and conductivity make a big difference in the retention of heat, more even heat distribution and how the pan cooks. There is a reason why Finex are around $240 per pan.......you get what you pay for.
Good review but you don't put things into perspective very well. Features come down to personal preference. Many people don't want heavy cast iron and being able to pick it up at the end of the handle isn't a bad thing compared to burning your skin off. Light is also nice for camping and RVing. As far as $30 or $60 if you're on a very tight budget get the cheap one but otherwise who cares. Cast Iron will last your life time and your kids life time if taken care of. So $30 more is nothing in the big scheme of things.
Thanks for a honest review
Any time!
I actually like my blacklock because it heats fast and cools fast for steak. Get it hot for a sear but I can take it off the heat and cool for a good medium rare. But also I got it as a Christmas gift so I didn't pay for it
Every time I buy a cast iron, I always put it in the oven to self clean and just season it myself. I found lodge does a good job to get that pan black but it also chips away. Nowadays I mainly use carbon steel pans and only use my cast iron for browning steak.
Refreshing to get an honest opinion which is not clouded by the advertising hype of the product.....well done and thanks 👍👍
Thank you Sir.
Thanks for your review and opinion. I just recently purchased a 12 in Blacklock for the very reasons you are not fond of the pan. I needed a lighter weight CI. I like the feel of the handle and it’s a perfect fit in my hand. I didn’t need the triple seasoning - that had no bearing on my choice - but I did appreciate the smoother feel of the pan. I am considering a carbon steel pan but still researching the options.
Agreed on all points. My standard Lodge skillets, 10 & 12”, sit on the stove and brilliantly cook whatever because they are thick cast iron, not meant to be Handled or flipped. WhenI need interaction I go to carbon steel! Lon g cool handles, thin, with sloping edges made for flipping an egg or a pancake! Cast iron skillets hold heat and just sit there, they excel at that. Carbon steel id made to interact with while cooking, cast iron-use a flipper, leave the skillet alone.
Thank you for honest review, you saved me a lot of money😚
Glad I could help!
Excellent review! I went to Williams-Sonoma to check out the Blacklock skillets when they first came out. As soon as I picked one up I didn't like the feel of the handle. That turned me off right there. The triple seasoning was nice but would it hold up? Looking at yours I see it didn't. Let me recommend something for you: Pick up one of the skillets from the Lodge Chef Collection. I bought the 12" one. Lighter weight than the standard 12". (Lodge says 15% lighter) Longer handle (still gets hot but much more comfortable). Curved sides for basting, and the walls are thick enough to maintain heat. I like the pan so much I picked up the 8" and the 10" ones as well.
That was my feeling as well. Spot on.
Looked like the finished product was pretty good.
Try Lodge's silicone handles. Work great on mine.
Seasoning aside, ultimately, for every individual pan and hob combination you're using, whether cast iron, carbon or stainless steel, it's all about dialing in the heat.
I showed up for the skillet review, but I was plenty happy to stay for the frittata. What oil did you use alongside the butter and how long did you let it cook in the oven? If I were to add some type of fresh herb to it, like dill or tarragon, what would you recommend? Thanks!
Thank You, for the very informative information. And yes, I just bought the older version of the pan....
How do you season your cast iron?
@@TheFlatTopKing Linseed oil, or similar has been effective enough in my experience. 200-275C in oven has been enough (if needed at all). On the other hand, just using the pan reguraly is propably enough. Just basics, for cleaning use just hot water after use, dry the pan. If there is need to use "soap" or something like that, oil the pan after cleaning (and heat before next use).
All in all. Cast iron pan is almost everlasting.
Greeting from Finland!
Thank you for this review I'm looking to purchase my first cast iron skillet and this helped so much
I just bought a set of the regular Lodge cast iron skillets the 8” 10.25 and 12” for about $55 dollars on Amazon
I put five cans of seasoning with flaxseed oil. As a test I ran it through my dishwasher three times. Nothing happened except I got a really clean skillet. If you season with flaxseed the seasoning will last forever. But, it’s expensive!
Yes, flaxseed is expensive, but it works marvelously, especially on new pans.
The flaxseed oil seasoning nonsense has now been carefully tested dozens of times. It is not true at all, it was just fabricated lies. Just Google it and see for yourself. Flaxseed oil is one of the worst ways to season cast iron.
Also, the 12" Lodge has gone at least as low as $15. I bought one for that price a year ago. I see it for $20 on Amazon, Target, and Walmart fairly often. Williams Sonoma had a sale on a 10" and 12" Blacklock set for I think $100 last month. Definitely more expensive than the regular line.
Great Points
what do you think of this vs 12" carbon steel from lodge?
I have not used it...but would love it im sure...just in general cost and performance its typically on par...that alone is ok with me...so if a pan is $200 is it actually going to make the absolute best...in my experience no...I like lodge for the average cost and typically above average reputation
What are your thoughts on cast iron grill pans? Are they worth it in your opinion? Thanks!
In my honest opinion. Absolutely not. Not any brand for any reason. To hard to clean. To hard to keep seasoned. I dont see any benefit of less than 50 contact in food either. It only leaves grill marks. Typically like a full contact on searing as well. What are your opinions.
Thanks for the straight up pro and con list. I just saw these last week at a Lodge store and they caught my interest. You have helped me prioritize where that purchase may fall.
👍🏻
Granted i use mine a ton.
Oven method for seasoning is best. I still see videos of ppl using way too much oil. U literally need a small, small amount. Wipe in, wipe out as much as u can. Bake for an hr on 475 degrees about 3-5 times.
Great review on this cast iron skillet. I’d like to see how you season your cast iron. I’ve got some staub cast iron which is really nice, I like the smooth cooking surface. I season after every cook. I’ve also purchased the wok and griddle for the Weber Summit but haven’t used them yet. Not sure if you have them for your Weber? Oh...the omelet turned out nice!
I do have the wok. After using my normal griddle for a while I wanted something bigger thus i bought the lodge paella pan. That really did the job but still wanted more area. Then i bought the camp chef flat top all because of that little griddle. As for the wok i was extremely disappointed. Not because of the wok itself but because nothing i have puts out enough hear to use it correctly. Neither coal or propane now maybe a turkey fryer could produce enough energy. I have a seasoning video in mind. Just waiting to buy another peice🤣
Thanks for the review. I will say this of the LODGE products. Yes to some of the present pieces for value and economics. YES to pieces from past, still hunting down a Bundt pan and waffle iron. I will save a buck and Pass on the Blacklock. I season my pieces at 3 to 4 times before they become part of the collective.
Thanks for commenting...
Great review. Thanks, as I've been looking at getting one or two new cast iron pans. I don't mind spending a bit extra, but only if it is worth it. After seeing your review, I'll stick with the basic style as I like the thickness and the handle. Lodge should either hire or sponsor you for future designs and evaluations. Hello Lodge!!!!
Haha. Hey im editing a video this week. I gave u a shout out. Look for it.
I dont have one but try the culinary collection from lodge. I dont have one but i would buy them. Kinda a in between
@@TheFlatTopKing Very cool; thanks much. I am definitely looking forward to it. Appreciate the info on the cast iron.
Yes they are excellent.
I just found this video and it’s great! It says everything I’ve been searching except for one thing.
If money is not an issue, is it a “better” pan than the 12” classic lodge?
I know better is a difficult word to use. I guess it’s just different. It retains heat differently as you said
The reason I started researching this is because not everyone feels comfortable having a 3,6kg - almost 8 pounds skillet. 3ple seasoning it bshit, I’d even buy it unseasoned. For me the biggest edge blacklock has is the weight reduction. The 12” weights almost less than the regular 10” and this makes it more versatile and easy to handle. Some would say that lower heat retention is even better since it lets you plain around with heat more the only downside being in food that you want the heat to build up like pizza but you can get a different cookware for that. All this research so that the spouse can use the skillet as well 😂
Ya know...its so tuff....money over a few lbs...looking back I dont regret it...but its not like im am just 100 sold that its that much better.....
Your knowledge of cast iron is rock solid, your highness. Totally agree with you about the handle on the Blacklock. It actually makes the pan feel heavier than it is. The pre seasoning is rubbish, always flaking off during cooking. I ended up stripping it off with oven cleaner and starting from scratch. I'm thinking maybe I would have been better off getting the standard Lodge 12" pan. Oh, and thanks for dispelling the "no soap" myth. We got to get the word out there.
Thanks for commenting. I agree. I think stripping would have worked better. I was just so excited to see if a triple seasoned would work better and I’m with you. Not so much. Its the same.
I have 4 Lodge skillets 5SK, 8SK, 10SK, 12SK. I got them about 20 years ago. I've had them in storage for awhile and I recently put them back in service. I had to do some reconditioning including sanding the cooking surfaces. I did each skillet to a different level of smoothness. They're all seasoned with multiple layers and cooking great and the food is tasty. I now have an uncontrollable urge to upgrade to something higher end or even something old school. I was even considering the Lodge Blacklock, now I don't know. These 4 skillets are are really all I need. I do like some of the newer companies making cast iron skillets in the usa but man one skillet is going to cost more than the 4 I have now lol. The only complaint I have is on the 12SK it's a real heavyweight piece. Very hard flip even shake stir anything. I'm going to have to put it on a scale see what it weighs.
You are 100 correct from the word go...i completely understand. There is a culinary version right under this model and its seems legit...cant remember the weight..I also agree about the new companies but GEEZE its alot of money to dish out...will it make a Difference in a average piece of meat..i don't think so..heck just upgrade your 12in and see if you want to upgrade the rest...one piece at a time. It doesn't even have to be all by the same company
I was thinking of getting a blacklock but because I watched this I may stick to the regular lodge line
Yeah cant blame ya...its nice to think you have it but....the reality is not much of the price tag hype
Blacklock cast iron vs a Carbon Steel pan. Trying to decide.
Tough....very tough...honestly cant go wrong...
my question would be, we can see that the walls or sides of the blacklock are thinner than the traditional pan, but what about the bottom? If the bottom of the blacklock is just as thick or about the same as the traditional pan, then it would not only retain heat about the same, but it would be heavy duty enough to cook on a variety of cook surfaces without warping and becoming a spinner...
It is not...the bottom has 2 a thin round lips that are supposed to mirror I think the round eyes on the stove and made the surface not have 100 percent contact on the stove..I feel like that hurt it as well...I returned it the next day so I dont have it my possession..
@@TheFlatTopKing Oh ya, I can definitely see what you are saying. Maybe for those that have gas grills, they wouldn't have much to worry about... But the extra money? It would probably be for those who are nostalgic or have some kind of Lodge collection going on. I have a standard Lodge 10.25 pan that I have owned for over 5 years. I have a gas stove and use cast iron every time I cook. I bought this standard Lodge to make a point to my wife. I also have a smooth, nice Griswold from the 40s or 50s, Stargazer and Field, all about the same size. I used the Lodge heavily for just over a year straight. Perfected the stove top clean and re-season (learned from Cowboy Kent Rollins). This Lodge is absolutely smooth from all the use and seasoning, and it is heavy duty. The cooking surface was rough like all the other new standard Lodges, but after constant and heavy use with immediate maintenance, it has really smoothed out nicely without removing any metal. Now I'm just flat out partial to it because of the time we've spent together... :)
Have you ever used a smithy cast iron skillet?
I have not. I have an old griswald. I know that Smithy has been advertising lately because they have been all over the internet. Seems like worth a look
Great review. To me cast iron is supposed to be heavy. My grandmother's now mine unmarked Wagner is heavy and so is my lodge! I love lodge!!!!!!
Yes sir. For the money lodge is untouchable.
I could tell you are a chef by the way you hold and use your knife.
And thanks for the review, no fancy BS.
I hope that is how many will happen in the future. Use the product enough to have experience and an opinion. Not just unboxing and using once.
@@TheFlatTopKing Spot on. I have used carbon steel pans over 35 years, along with other type of pans. You can make very nice videos, with coated pans for a pediod of time. After that, straight to the carbige can..
Excellent eggs!
I am like you I do not like brown scorched eggs either...nasty!!
Nor do I like rubber edged eggs.
You cooked them perfectly.
Thanks for the review & the recipe. 🙂
hey thanks so much
Dude you gotta try a Darto pan! I've almost replaced all my CI because of them!
Even though induction works with cast iron, its not ideal because the heat turns off as soon as you lift the pan.
Yes sir good point.
Soap will absolutely not hurt anything. I use it on all my iron from my gate marked 1800s iron, My Griswolds and modern Lodges. All you have to do is dry it and wipe oil on it. But yes the triple seasoning sucks. I started coming off immediately. I used it for a couple weeks and its great now but for the price they charge, was really weak.
Amem.
That one pound difference is huge for someone over 60.
I agree. My dad brought his regular 12in over for Easter for a fish fry and the first thing i thought of was wow that’s heavy.
Thank you that’s probably a pretty fair review. I use SK models but I also sand my new lodge bands so they act just like my old lodge pans
In my case triple seasoning Is not relevant, I roughly have six different skillets one from the 1800s one from the 1920s one from the 1930s one from 2019 one from 2020 and one from 2021. When they’re smooth on the cooking surface they are amazing but again that’s a personal preference
Those dates are incredible. Yes when smooth they are incredible. I have a griswald from the 20s and it’s definitely lighter and completely smooth. I couldn’t imagine cooking on one from the 1800s.
@@TheFlatTopKing My 1800s is a Griswold So I kind of understand heating up quite quickly and not retaining the heat that’s my only knock on. I am definitely a lodge fan the light pounds for the wife LOL but it was my mothers my grandmothers and I don’t know who’s before that
My oldest cast iron pan is at least 70 years old, and still going strong. Herited from my grandfather.
Yeah thats awesome. i have a 80 year old griswold it was given to me from a friend. Horrible condition but I restored it and love it.
I got the blacklock and gave the 70 year old Wagner to my daughter! For a family inheritance type thing,,, the blacklock will smoke that Wagner any day!
@@rickl7024 ive never cooked on a wagner. Just curious since you spent a little more on the blacklock would you buy a field or equivalent. Around 200 for cast iron. Just doing research.
@@TheFlatTopKing I thought I saw a Griswold 8 on one of your videos. My Mom's from the 1930s lives with me now and it is my favorite
Great video!
Thanks bud.
I would just play it safe and get the traditional.
I would like to try the one in between these. The culinary editions
Chef friendly rounded edges are for flipping and tossing the food around without tools. It has nothing to do with allowing the tools into the pan easier. You almost had the concept... but you were just lifting the edge of the pan for some reason (heat modulation?). This is also the reason for less weight as it makes it easier to perform the moves needed to keep your food in motion while searing at higher temps without tools. These are more for pro cooks that housewives.
ahhahahaha OK>>..
Have you had any warping with carbon steel cooking on glass stoves ?. I hear horror stories what it can do to carbon steel pans since it heats the pan so fast on electric.
I honestly have not. I have the lodge 15in paella pan and i have had it directly over fire several times and no problem. Even this lodge black lock and no problem. My opinion means nothing but..... carbon steel and cast iron both do a great job of holding heat. With that being said i think way to many times people misunderstand what preheat your skillet means. I heat the same temp on med low as i can med high on a cast iron skillet it takes way longer but the result is the same. Bottom line people cook to hot. Let the pan work. Hope that helps
I have a pretty thick carbon steel pan that I use on glasstop. It warped slightly inward in the middle but works fine.
I must have a defective one. After multiple times in the over to season it still sticks eggs. I used cast iron all my life. I suggest buy a field or used lodge from Goodwill and thank me later.
mine is still going strong...3 years later...just used in in a video...
The thinness of the Blacklock makes me think that I'd rather get the carbon steel since it's soo similar to each other
Yeah I kinda agree. I honestly like mine. Just an honest option when paying 80 on a cast iron skillet. You could try the step in between this called the culinary series.
The no soap "myth" came about because soap, by definition is created via the saponification of a base (traditionally either Potassium Hydroxide or Sodium Hydroxide or Sodium Carbonate) and a fatty acid (traditionally tallow) creating a metallic salt known as Potassium Tallowate in the first instance or Sodium Tallowate in the other two.
I guarantee you have never used soap. You have used detergent. Dish soap is actually a detergent.
If you had a rusty pan that you needed to strip and reason you might then use soap or iodized sodium chloride.
Way above my pay grade. I didn’t see u mention anything about lye. I think where i have read that old soap had lye in it and thats what caused damage. The new version doesn’t. What do u think.
@@TheFlatTopKing I did mention lye (Potassium Hydroxide (KOH)) by its chemical name. But any type of salt, even specialized metallic salt (soap) is an abrasive that will eat into the seasoning. Soap also serves as a surfactant to lift away foreign particles such as dirt or oil.
@@TheFlatTopKing Also I guarantee you can make soap at home. I do not know where you can buy lye, but chances are that you can buy both sodium bicarbonate (a.k.a. baking soda) and either beef or mutton tallow depending on country. Heat the baking soda at 200°F for one hour in the oven which will give you sodium carbonate (a.k.a. soda ash) and carbon dioxide. You can then mix it with the tallow (visceral animal fat) creating soap and water as a biproduct.
@@wreckingopossum not being a jerk how do u know this. It seems very technical. Like you literally know
@@TheFlatTopKing We made soap in an organic chemistry lab in college
gutes Video! Ich möchte allen hier die Preise in Europa für Lodge Blacklock 12inch 100 € mitteilen. 15inch 130 € 😬 es ist lustig, wenn Amerikaner hier über Preise diskutieren, dort ist alles in Ordnung Amerika ist sehr cool 👍🏻
It looks like a lot of your seasoning is gone around the bottom edge
If someone is looking for a thinner and light pan, it would seem carbon steel would be the way to go
I think this is quite different...the idea of spitting the two...regular and carbon...
In my opinion the things Lodge says make it better, actually made it worse 🤣
ahhahahahha
Who washes cast iron I wipe it out with paper towels
I still wash mine..always have...with soap when needed...
Tomatoes aren’t good for cast irons
Thats a myth i have been trying to bust for years. That is simply not 100% true. Its all in the seasoning and which step you are currently in. In the beginning NO they ate not. But after a good seasoning and your confident that the patina has set, then by all means tomato that thing up. After you would want to use the quick stove top method for reasoning.
I just posted a video about seasoning a cast iron and mentioned this same topic.
Listen, I don't know what you have done with your Lodge, but it looks destroyed. I don't think you know how to season cast iron.
😂😂😂😂😂😂😂 Im good...nothing is wrong with my cast iron...Im good
@@TheFlatTopKing I have watched your video on cast iron seasoning, and for some or other reason, you go against the grain on almost everything which is assumed to be common knowledge on cast iron seasoning. And one of those things is that you season with avocado oil which has an extremely - almost impossibly - high smoke point. In fact the smoke point of avocado oil is so high that you are almost guaranteed that the heat of your oven, or fire, or whatever you are using to heat your food, will never reach that smoke point. But more importantly, since the smoke point is never reached, you are left only with a polymerized oil coat - which is evident on your pans. When you season, the aim is to go just slightly above the smoke point so that your oil is baked so that you get that black carbon look which gives you that teflon-type feel when you cook food.
@@groblerettienne I noticed that too first thing. The pans look in bad shape for cast iron.
Less material more money..? No not for me.
Interesting point. Makes me think differently. Thanks