Lodge vs Stargazer - Why spend more on high-end cast iron skillets?

[@scooter5940]

Very honest review. I have Lodge, Field, Stargazer, Smithey, and two 90-year old Griswolds. They all work. I appreciate the smoothness and aesthetics of the expensive pans, and the Field, Stargazer (to a lesser extent because of the long handle) and Griswolds are also lighter, because they are a bit thinner than Lodge, which can be a big deal in terms of using them. I think a lot of people are not familiar with cast iron cooking and expect some sort of magic from the expensive pans, and that won't happen. You have to learn a bit about cooking with cast iron and cleaning and seasoning them, and building seasoning can take time - but if you can't cook with Lodge, you can't cook with any of these pans.

[@Cook-Culture]

Well said!

[@rustyshaklferd1897]

Completely untrue. I regularly season my lodge and It is great for certain tasks ie searing a steak or burger, but I’d never cook eggs or pancakes on it. I would reach for my nonstick pan for that until I got my stargazer.

[@scooter5940]

@@rustyshaklferd1897 What's not true? If you can't cook eggs and pancakes on Lodge, you don't really know what you are doing with cast iron. Period. Doesn't mean you might not prefer another pan; I prefer the Field or the Smithey for eggs, but I can easily cook them on the Lodge, too.

[@morkjuan1528]

@@scooter5940 do an egg over easy without breaking it in a gritty lodge. not gonna happen. griswold can do it all day, baby but smooth, better quality oil sand and hand made. affordable

[@drewdizm523]

Facts. For most the Lodge will do fine, but it takes an enthusiast to buy these high end skillets and appreciate the features. Lodge or vintage passed down skillets would probably the first cast iron for many & boils down to how much you want to level up to these modern skillets.

[@torfinnjohnsrud793]

Upfront: I've never used a high end cast iron skillet. My parents do have a 6" antique pan that is glassy smooth and it is incredible. My personal experience: I have a lodge 12" and a Martha Stewart 10" half enameled cast iron skillet. It took me a while to learn how to cook on cast iron. But once I somewhat mastered it, I can't go back. And I really can't fault the lodge for anything. It's nonstick (I can skate eggs around after the bottom white has set), and I love the size of 12". I personally can't see any improvement in results that would make me spend 8x the price. The rough surface has never been an issue for me. Also, as cliche as it sounds, I found that cast iron gets better when you use it. I always thought that was just a lame thing people echoed, but it's held true in my experience. I also understand the feeling of using premium tools/utensils for what they're designed for, so I can't fault someone who buys premium cast iron. I'm guilty of that with knives and other implements. I'm just glad I can get a lodge for $25 and it does what I want. And I'm happy to find that I can get nonstick on a pan that won't be dead in 3 years. Keep cooking and use what you like 👍

[@Ferrichrome]

I think it’s true that they get better the more you use it. My parents got into Lodge a few years ago and their pans are now super smooth on the cooking surface. Mine are pretty rough since they’re only less than a year old but I’m sure they’ll get better with time as my skills improve as well.

[@StellaWaldvogel]

My general rule of thumb is Lodge for things the others don't make: bundt pan, pizza pan, wok, etc. Butter Pat and Griswold for pans. (Though my waffle iron and griddle are also Griswold.) You've summed it up nicely. The Butter Pats are pure pleasure to use. They heat more evenly, too, since all the thickness is on the bottom of the pan and they're cast smooth, not milled. The walls are super thin so you get a very light skillet. I live alone, so my workhorse is their 8" Estee and it's feather light. Of course I could make do with a Lodge, but I wouldn't be over here in youtube comments rhapsodizing about it, lol.

[@davidr9876]

People see the bumpy surface of Lodge as a detriment but I think it lets the season stick better and with mine it becomes perfectly flat as the low spots fill in.

[@Cook-Culture]

Lodge is great!

[@MR-gl1fs]

Used a 12 inch lodge for 15 years and have a nice seasoning. Bought a 10.5 inch star gazer 2 months ago and was pretty amazed with the much smoother surface and the nicer handle. Such a dream to use Been very pleased with the SG. Agree with everything said. Can't wait for SG to come out with a lid because I like to start dishes on the stove and finish in the oven. . Also wife hasn't been as intimidated by the SG like she was with the lodge because it looks and feels more like a regular skillet pan.

[@Cook-Culture]

Awesome!! Lids are coming this year.

[@chriscalderin6677]

Been looking at Silicon edge universal glass lid for steaming eggs also want to get induction cooktop for outside so I don't have to clean stove after doing steak. Any ideas share please

[@elizabethcarte6465]

The old Lodge was great, the new is trash

[@LordStanley94]

@@elizabethcarte6465 Tell me why, Elizabeth. If you don’t mind. I have a few Lodge CI pans & the very first thing I do is take out 60-grit sandpaper and sand down the walls and the surface. Then, I season it myself. The other aspect that ticks me off about Lodge is their molten metal overflows during casting and it leaves these (look like train tracks) railed edges on them. If you could share your experience and opinion, that’d be great. Which CI do you use and/or recommend

[@lindaterzic7892]

@@LordStanley94 Ive been wanting to smooth my Lodge cast iron pans so Ill ask you: do you attach the 60 grit sandpaper to an electric sander of some type or do yo do it by hand? Does it take a long time?

[@paulcarder8032]

I have one high end skillet and love it. But the rest of my cast iron is Lodge. The low price is unmatched as and it cooks fantastic. High end, no matter the brand is it's eye candy.

[@MichaelBrooksmsb400]

I am quite happy with my two Lodge Cast Irons.

[@Cook-Culture]

Lodge is awesome!

[@Jon651]

I have both the 10.5" and 12" Stargazer skillets, and to my credit I got the 10.5" on Kickstarter when they initially came out and the 12" on a great sale. Absolutely love using them. They are by far not the lightest, but if you use an electric range like I do then that is just fine because the added mass helps even out the temperature fluctuations as the burners cycle on and off. I also had to go to a local thrift store with a measuring tape to find two glass lids that fit properly since Stargazer didn't provide them. I agree that literally any cast iron skillet is workable, but the Stargazers are a genuine joy to use.

[@kevinalthage9826]

I have a lodge and a Stargazer, I like both the handle is a difference, Stargazer is easier to clean, and keep seasoned because of the inside surface smooth... I like!

[@Cook-Culture]

It's a beautiful pan!! No doubt.

[@hawkeyeted]

I've got a fleet of Lodge cast, and while it's rough texture (which is a byproduct of them using a sand-like substance for their moulds) adds a little extra work to season, after a couple seasoning cycles, it's the absolute best cookware I've got.

[@yearginclarke]

Thank you for mentioning that it's harder to tell what is and isn't carbon buildup on the Lodge pans. I've never seen this mentioned elsewhere. I had this exact same problem when I was learning to use cast iron. I was frying alot of bratwurst sausages and bacon in my 10'' Lodge at the time, and I thought I was getting all the stuck on food bits off the pan when I was cleaning it. Turns out I wasn't, and I started noticing what appeared at first to be the seasoning flaking off. Then a more in depth investigation revealed that my cleaning process was leaving stuck on carbon deposits that would stick for a while but eventually flake off. Since then I've learned that after cooking bacon, sausages, or just anything that sticks similarly like that, you need to *_really_* make sure that all the carbon is cleaned off with chainmail, brush, salt scrub etc. Don't scrub it TOO hard so as to damage the seasoning - but certainly make sure the carbon is gone. I recently inherited 2 of my grandma's Griswold pans, one I dated to the late 1800's or early 1900's (likely my great grandmother's pan originally) and the other is from the 40's or 50's. Both have a glass smooth seasoning layer and are easy to tell if they are completely clean or not.

[@Cook-Culture]

Good on you. That's a great lesson to learn. You'll have a lifetime of success using your amazing cookware!!

[@brianh2287]

Great video Jed! I have learned a lot from this channel, love it. I mostly use stainless steel and carbon steel pans now, but occasionally I find a need to use cast iron. Lodge has always performed perfectly well so I can't see a stargazer performing much better, though I am sure it will perform just fine. I took that 150$ I saved and put it into a stainless steel set that I use all of the time. I never had problems cooking or cleaning the Lodge. I have never had a problem with the rough surface of the Lodge. For those that have experienced sticking problems due to the rough surface I cannot relate. I have never had a problem with the rough surface of the lodge sticking, and I have used my lodge pans hundreds of times over the years. The important part to me is that I now own a stainless steel set, 2 cheap carbon steel pans, and 3 cheap cast Iron pans. All of these will last a lifetime, and I am no longer buying non stick pans every couple of years.

[@Cook-Culture]

Right on!

[@edrodrigues3333]

What really makes a difference is how you season and maintain it.

[@splatterbrained]

Usually what folks tell me is that. if you're a pro chef invest in cast iron thats been smoothed out versus a cast iron that is still rough. Like me, Im just a regular cook and Im balling on a budget. So I figured I could simply buy 4 plus Lodge skillets that equals to one that is smoothed out and made very very well. The pancake test...really REALLY does change my mind and makes me want to invest in a higher grade skillet. I have seen your Field skillet reviews and so far. That is really winning me over. Over all I can see the hype of smoother skillets, smoother, easier to spot imperfections, easier to clean. That being said, I am saving up for a Field brand. Even if that isn't related to this.

[@morkjuan1528]

you want a vintage skillet bro. get a griswald for $50 Lodge is made cheap with low quality oil sand that leaves it all gritty,

[@eikonise]

You can't get a vintage Griswold for $50. this isn't 2010.

[@BelowAverageRazzleDazzle]

Lodge is a great pan for the price point. Fantastic really. SG is nice, but is the price disparity worth it? Is there that much value there? Only you can decide that for yourself. But Lodge is a damn fine pan and exceptional considering it's price.

[@Kalebious]

I used a rough finish pan for 6 months. Smoothed it down with 80 grit and it works way better. I still bought a stargazer though. Should get it any day now. I don’t expect it to work any better but it’s still an awesome pan I plan to pass down and teach my kids how to cook on it.

[@Cook-Culture]

That's so great! I love to hear that!! Good on you.

[@chriscalderin6677]

So??????? How is it going?

[@Kalebious]

The stargazer is a very nice pan and I use it daily. I only use my old pan when I need to cook with 2 pans. They both function the same. I don’t see a reason to ever buy another skillet. If you’re on a budget get a lodge and grind it down. Yes the rough texture works but it works better smooth.

[@chriscalderin6677]

@@Kalebious ok bingo thanks I am a tool guy I repair all kinds of machinery and gave up on one small very bad pan I figure the time and materiel way not worth it even if I am on tight budget would you agree?

[@alfredlanglois9113]

A few minutes with sandpaper will remove any sharp edges that might be on edge/outside/handle of any Lodge. Love my 8 inch Chef Lodge that I took about 20 minutes to finish & wash clean, and then dry & re-season. I only sanded down (by hand) any of the high spots on the inside cooking surface. Cooks and cleans well.

[@deborahlanemcguire4315]

I appreciate your straight-forward, honest reviews. Yes, it's true; when it comes to cookware/cutlery-- if it feels good in your hand, it's a winner. It's not just performance, it's the looks/details/feel that win us over. I own Lodge but am craving a Stargazer skillet. Not only is the company located in the city I've called home for many years.((and I'm delighted to support home-grown businesses whenever possible) but design and craftmanship makes their products extraordinary. On my wish-list! When Stargazer releases their large brasier this year, let us know your thoughts.

[@Cook-Culture]

Thanks! Will do. I should receive one fairly soon. Thanks for the support 🙏

[@rowenarivera1782]

I have a Lodge for a while, then bought a Field and returned. It works same, doesn't make sense to spend a more expensive brand. Just season the Lodge well.

[@Cook-Culture]

Lodge makes great cookware!

[@rustyshaklferd1897]

If you sand down the bottom of the lodge to smooth it’s a good pan. If you have a palm sander already it might be the way to go. I have a lodge for 2 decades and with seasoning it was still rough, harder to clean and needs reseasoning often. Once I sanded it smooth it’s been a much better experience.

[@JacksonWalter735]

I can understand that. Cast iron is still cast iron at the end of the day. Once you get enough layers of seasoning and get your heat control down, they'll still behave the same way. I helped my sister season her Amazon cast iron skillet with an even rougher surface (feels like sand paper) than the modern Lodge's pebbly surface. It took some work, but I eventually got it to be as nonstick as my mom's old Wagner skillet (primarily through stovetop seasoning like carbon steel pans since it's quicker and I can get many more layers down compared to the oven method). If the lighter weight and smooth surface is worth it to you for a Field skillet then by all means it's great for people who think it's worth it. I thought my mom's Finex was a rip off, but she still loves it. I'd rather get a vintage skillet or Lodge's Blacklock line (my favorite so far) if I want something other than the modern Lodge. Many people sand down their own skillet too as a cheaper alternative if they prefer the smooth surface and don't care about the weight, handle, pour spouts, and other features of the higher end cast iron skillets.

[@eikonise]

The lodge is heavier (pro and con) and has a tiny handle with sharp edges and no leverage. One is just much nicer to use if you are frequently using your pan.

[@fairyorphan]

I recently purchased a Stargazer 10.5 and a 12 inch pans. They are totally worth every penny. Not a single regret.

[@Cook-Culture]

Great news!

[@kurtzFPV]

I like the handle on the stargazer but the pour spouts curved sides and textured surface on the lodge. I think the light texture actually builds a better seasoning over time than really smooth surfaces.

[@Xanduur]

I sold all my Field cast iron (keeping my Stargazer) and bought three Victoria cast iron skillets / griddle. I appreciate the smoothness of the SG, but I can cook just as well on the Victoria cast iron. All three Victoria skillets and griddle only set me back $70. My Stargazer was $115. The Field skillets were even more expensive. Sigh, I am not destined for high end cookware.

[@rnparimore09]

Just bought a stargazer, can't wait to use it!

[@Cook-Culture]

Awesome! You will love it!

[@69Cuda21Challenger]

I started with Lodge and have a number of them. They have worked great for me. However, I picked up a Stargazer, and a Field skillet a few years ago. The Stargazer is the pan I always reach for. I really like all of them, but the Stargazer is the one that works the best for me.

[@Cook-Culture]

Thanks for sharing!

[@TheAnnoyingBoss]

Im debating buying both

[@tfh-rw9vb]

I threw my lodge skillet out. After 5 years of building seasoning on it, it didn’t perform as well as my new Field skillet did fresh out of the box.

[@j10001]

You can remove the seasoning and start at bare iron, and then re-season. It’s like having a brand new pan! FYI if anyone else is concerned about this. I’m sure there are videos on KZbin about how to do this.

[@ramyyoussif4029]

As mentioned in the cleaning portion this video, you need to manage carbon buildup if you want you cast iron/carbon steel to perform properly. I wish I would've known that when I started ten years ago, as opposed to figuring that out late and having so much buildup that required me to strip everything off and starting new. Most info makes these pans seem as easy as cook and rinse/wipe out your pan when that's not the case. There's probably a youtube video of someone who found your pan in the trash and restored it.

[@socaljc]

That's because you don't know how to manage a cast iron

[@dautolover]

My Lodge skillet has a nice seasoning built up over the 3-4 years I've owned it. I got it for $20 and it's the most versatile piece of cookware I own.

[@tfh-rw9vb]

@@socaljc no, I just prefer to spend some extra bucks for a skillet that’s worth a darn.

[@dannyo3317]

One thing that I notice just by observation is that the Stargazer has more of the vintage cast iron skillet shape/profile. It is deeper and has straighter sides than the Lodge. The Lodge seems to lean more in the direction of a classic French skillet shape. If you already have something like a Matfer or DeBuyer, the Stargazer or another brand with a similar shape might be a better buy. That would give you more versatility, allowing you to do things that are more easily done in a traditional cast iron skillet, such as deep frying.

[@peterl.104]

I have the Classic 10.25” Lodge Cast Iron Deep Skillet for $25 and it works great for deep or stir frying. The Lodge one in this video is from Chef Collection so it was designed to have more sloped sides. The Classic line has straighter sides. That said, I think I want a Stargazer if I ever get into that price range for cast iron. For now, I’m finally giving Carbon Steel a try.

[@Splagnate]

One brand I would like to suggest is Austin Foundry Cookware. I bought one about a year ago and it’s great! Has a very robust smooth handle that doesn’t heat up as quickly as many others.

[@Cook-Culture]

Thanks for the tip!

[@edwardcasper5231]

One issue I have with Lodge pans is the rough bottom outside surface. I have a glass top electric range and I tend to slide (not lift) my pans when I cook. I've gone to a store and felt the bottom of the lodge cast iron and BK black iron carbon steel skillets and the latter is much smoother. I haven't been able to find other brands of carbon steel pans in stock where I live, and I don't want to order a pan I'll have to return because the bottom may scratch my stovetop. Maybe I'm being overly cautious. But I'd like to see a video that addresses the issue of the outside bottom scratching a glass top stove regarding both cast iron and carbon steel pans. Thanks for your consideration.

[@Cook-Culture]

Not a bad idea. SG has a very smooth bottom. Field does too but they use a heat ring which may or may not be a problem.

[@edwardcasper5231]

@@Cook-Culture Thank you.

[@Indydi]

I bought Stargazer 10.5" for my first CI pan. Was going to go cheap, but finally decided that if the results were disastrous, I wouldn't know whether it was the cheap skillet or my lack of skills. I'm still learning--have been able to cook some tasty stuff, but haven't quite gotten the seasoning down yet. This video makes me glad I went with the good brand, and it was on sale when I got it, so not ridiculous expensive.

[@Cook-Culture]

Good stuff!

[@leetrainer5001]

Hi Jed, good video. I bought a 12" stargazer from you a couple months ago and love it. Totally agree on the easier clean-up... the handle is one of the main reasons I chose it, I haven't had to use a cover/glove yet and they left the perfect balance of polished and textured iron on the handle. I noticed you didn't heat the pan up on low for 5-10 minutes as stargazer recommends, curious if you think that's necessary? Maybe induction is a bit different I'm using an electric stove.

[@Cook-Culture]

Howdy, thanks for the note. Hard to get all the details in the video but yes, I did preheat for at least 5 min and did a bunch of this cooking all in a row so the pans were sitting at a perfect temp. Induction is super fast but the iron still takes a bit to come to heat.

[@rustyshaklferd1897]

How long does it usually take for stargazer to ship out? I bought a 12” last week and haven’t received the email saying it was shipped.

[@leetrainer5001]

@@rustyshaklferd1897 it took only a day or so for me, would call them to check

[@AverageReviewsYT]

I recently used a thin cast iron skillet and it was substantially better than a thicker one.. I don’t feel that brand is going to make a SIGNIFICANT difference, outside of handles and shape. If you are looking for a very much different/ new experience I’d go a thinner cast iron or light cast iron.

[@williamashbless7904]

I’ve had a Lodge skillet for thirty years now. Amazing pan, but maintenance is a bit of a chore. Thinking of the Stargazer…….

[@kurtsteiner8384]

I suspect its the grade of cast iron used that makes the difference. Between grey green black cast iron in manufacture. Some cand be very hard and difficult to cut and hold their size and dimentions.

[@roseanderson8527]

My 2 unbranded cast iron skillets, were cheap as chips £9.99 each. 1x24 inch and 1×8inch pan, once sanded and lovingly seasoned did just as good a job as my £100 LeCreuset. More expensive is not always better.

[@Cook-Culture]

True!

[@LisaNix2]

I live in Tennessee very close to the Lodge factory. They sell ‘seconds’ which have very slight flaws, for an extremely low price. If you’re ever in the area stop by!

[@LordStanley94]

Interesting. Thanks @Lisa Nix do you use Lodge?

[@LisaNix2]

@@LordStanley94 yes I do😄

[@LordStanley94]

@@LisaNix2 do you use their seasoning?

[@kirkdemadaler7041]

I bought Stargazer pans and they refused to hold a seasoning. I called Stargazer and to their credit they admitted the problem and said they had a new finish and I sent them back for refinishing...long story short they didn't work much better. Truth is that their machined smooth and they have no "Bite" for the seasoning to get hold of. They look beautiful with their rich golden color but that pre-seasoned finish is very fragile and needs attention right away or your going to lose it and have to start over. After dozens of old and new pans it was an older Lodge that performed the best. One thing to note about machined surface cast iron is that cast iron as it comes out of the pour has a very hard outer shell which is part of the way it solidifies if you machine it on one side it will warp when heated most of the time. My advise is to pick your cast iron carefully while in the store the finish is very important and you might go through a dozen Lodges to get the right finish but it's worth the effort before you buy it. If you want a lightweight higher end pan go for the Lodge Blacklock as their still way less than some of the designer pans and have the right finish and aren't machined so they hold seasoning and don't warp but are thin (try not to overheat the thin cast iron pans they will warp)

[@timkerwin6886]

Have you tried the Lodge Blacklock pans. They are lighter weight, their handle is same as stargazer. I have a 12" blacklock and love it

[@Cook-Culture]

Yes, I have and do like them. I only wish they has a smoother finish

[@timkerwin6886]

I agree. Lodge needs to make surface smoother

[@mikejohns3104]

I just make my Lodges great with sandpaper before first use. Then bake on some flax, several coats. Want to try one of mine? I would let you, but you better give it back!

[@Cook-Culture]

Awesome. I'm sure it's great!

[@alexbanks7115]

I love your passion for this subject matter and also the way you explain things in your videos. I have been binge watching your videos and have learned so much about cookware 👨‍🍳

[@Cook-Culture]

Yay! Thank you! Glad you enjoy!

[@Bushy_P]

Now that lodge has hiked their prices. Hands down Stargazer.

[@turdferguson5300]

I agree, and thank you for this video. What I would do and have done is restored some $25 vintage skillets that Stargazer is based on. They aren't heavy and smooth as glass plus I'm a cast iron nerd. I just love the early 1900s pans. I use new Lodge skillets to make cast iron spatulas for the grilling folks with the proceeds going back into vintage cast iron. If folks will restore these old pans there's no need to give over $100 for a new skillet. They can be found at thrift stores, yard sales, flee markets, used furniture stores, estate sales, and lastly and the most expensive antique stores. Do not order a skillet online unless you want to pay premium prices. Just be careful this can become addictive. lol

[@Cook-Culture]

Haha. Yes, good advice, however, there is something wonderful about the new generation of high-end skillets.

[@greggramig910]

Yes, Lodge surface prep seems to be the key. I am stripping down my 10 & 12 inch lodge pans and then sanding down the interior bottom to a 1000 grit. I will then reseason with grape seed oil on one and the other with potato peals, oil and salt. I’ll compare tests and let you know results. Caio

[@mrp2209]

Hey Jed, great video once again! To me it seems you are being a bit apologetic towards preferring higher end cast iron. Rightly said, you cannot go wrong with Lodge and there are people who just don't see the value in spending so much on a high end skillet. For me it is purely a decision based on money and personal preference. Would I spend more on a high end skillet? The answer is 100% yes. Cheers! Mihai

[@Cook-Culture]

Thanks for the comment. I'd say that it's my Canadian upbringing to be somewhat apologetic about almost everything! 😜

[@mrp2209]

And whilst writing this comment, just bought myself a 12 inch SG 😎 thought it is quite a match with the James Webb telescope launch. Something to think back to many years from now 😂🤔

[@Cook-Culture]

@@mrp2209 I'm so excited to see what is discovered with that marvel of technology! I hope I am alive when we finally find proof of other terrestrial life!

[@floridafyme]

Absolutely!

[@devo3000]

I’m just

[@MichaelE.Douroux]

Have you done a test video on Lodge's Blacklock line? The skillets have a y-shaped handle similar to Stargazer

[@toddm149]

If I could only buy one I'd get the lodge and probably sand the inside smoother, not as smooth as the stargazer but just a little smoother. If I'm going to have more than one I'd buy both, Stargazer for the kitchen, Lodge as backup, cookouts, camping and tailgating.

[@Cook-Culture]

Fair enough

[@maxcondra4991]

I just got a field company 12" cast iron skillet it's great. I've had a 12" lodge for years i just feel like it needs to be resurfaced which I'm planning on doing to mine. I do have to say the lodge is heavier by a noticeable amount.

[@Cook-Culture]

Thanks for that. Yes, Field is very light for the quality. Super impressive.

[@annaburns5382]

I learned how to cook and care for a cast iron skillet using lodge. I ruined a few before I got it down. I like lodge because they are inexpensive so if you really mess one up like I did, you can always throw it away and start over. Mine was beyond fixing. I really don't like lodge. They are too heavy and the cooking surface is so rough. I have a vintage 3 notch lodge that I like and use. It's got a much smoother bottom, due to the way they were manufactured back then and it's not nearly so heavy as they are now a days. I also have a two old griswolds, and a wagner. I much prefer the smooth cooking surface and the lighter weight of them. Lodge was so heavy I could barely handle it. I strongly recommend a beginner use lodge and then change over to a nicer skillet once they learn how to use them.

[@queenvsev4800]

I really want to like cast iron but I have a hard time cooking a basic egg and cleaning it. You make this look so easy with little to know oil

[@Cook-Culture]

Sometimes the magic is to reduce the heat

[@annsalty5615]

On the Stargazer, how flat is the bottom and does it make full contact with a flat stove surface? Reason I ask is I cook on an AGA cooker that requires very flat bottomed cookware. I have an 8 inch Butterpat which works great, but considering Stargazer for a larger cast iron piece. Thanks

[@Cook-Culture]

Yes, dead flat. They take that VERY seriously.

[@rstumbaugh43]

Hi Jed, WOW, great video!! I know it will be of great help to many, wish it was done when I first got into cast iron, LOL.. I LOVE my Stargazer, I use it every morning, its the Cadillac of iron!! I started out with Lodge, still have it, still use it, still love it too, but different iron, for different cooking applications. I agree, clean up is much easier on the smooth stargazer then on the lodge, and I like feel/sound of the smooth when using my turner/spatulas with the smooth. This video was very informative, and I loved the demonstration as well! Thanks for taking the time to make and post, great job, good on you my friend!!

[@Cook-Culture]

Thanks, as always, Rick. I appreciate the encouragement!!

[@djC653]

Yeah, I like my Lodge but I LOVE my Stargazer.

[@aaasports9898]

I have Lodge, Field, Butterpat and Stargazer, and like my Stargazer the most.

[@Cook-Culture]

100%!

[@chriscalderin6677]

@@aaasports9898 thanks for that I just ordered the stargazer after tons of reviews and video it seems like the one

[@aaasports9898]

@@chriscalderin6677 you’ll love it

[@bingster-223]

Last month I purchased a Stargazer 12" 2 weeks later I ordered a 10.5" I love them. Most of my cast iron is Lodge plus 1 Griswold. I'm perfectly happy cooking with my Lodge iron, but using the Stargazer skillets it's a different level. I now want to be addressed as "chef" when I cook with the Stargazer skillets lol just kidding. But your analogy of driving a Supercar or say a Toyota Corolla is perfect. Both get you there but the experience in the Supercar is an uplifting feeling. Not only that but everything I've cooked in the Stargazer seems a little bit different. Something as simple as fried potatoes come out with a perfect crisper finish than the Lodge. It's close so close that I don't think I will purchase any Butter Pat or Marquette iron when they cost almost twice as much as Stargazer does. Besides I have to watch before I get out of hand with my cast iron cookware collection. It's hard enough to keep all of my pieces in the rotation as it is.

[@Cook-Culture]

Nice work, Chef!

[@j.6756]

My old 8" lodge had to have all the edges on its handles filed down... both... long and short handles... and on the inside of the short... because the edges were too sharp when held in your hands... but once filed... it seasoned to a dark golden honey brown and remains one of my favourite cast iron pans to this day...

[@Cook-Culture]

Nice!

[@frankroper3274]

I watched a video here on YT by a young man that owned some really nice pans. I was thinking of splurging on a Smithey but it didn't appear to take to seasoning like the Field did. So...I want one I can season and use it without any difficult cleaning issues. I own a lodge #12 and a Lodge griddle I use quite often and they are like a Toyota...you can use them and use them and use them and they never wear out! The rough surface holds the seasoning better then the smooth surface if it isn't designed correctly!

[@garretttrahan1482]

What is your opinion on the debuyer mineral b "pro" vs the regular? Do you feel the upgrades are enhancements?

[@Cook-Culture]

Howdy, I love the pro - handle is 100% oven-proof and very comfortable - and looks great. The performance is identical

[@WakeRunSleep]

I have had a stargazer for a couple years now. Honestly it seems like the polish doesn’t hold a season as well as my less polished lodge. I have tried many different oils, including flax oil

[@Cook-Culture]

Yes, that can be, especially if you are cooking more fibrous food. Try bringing the heat down by 10% and giving it a bit more preheat time.

[@blueskys6265]

I have one of the early models too. It’s so dang smooth that it won’t hold the seasoning in the cooking area. No biggie, just keep it oiled and have fun. It still works great. The newer stargazers have a slight texture to help hold on to the seasoning.

[@WakeRunSleep]

@@blueskys6265 that’s cool, but reason for the high price is the extra time it takes to get a smooth surface. I assume they dropped the price if it has less of a polish?

[@chriscalderin6677]

Do you have the first gen stargazer smooth or the one they added texter to with media blasting my guess??????? The first gen had issues I ordered a few days ago the new style

[@WakeRunSleep]

@@chriscalderin6677 hmm I’m not sure, but it’s a couple years old now. I couldn’t find anything on their website about texture.

[@j.6756]

As soon as you tilted them into the light... I would pick the Stargazer pan to buy... because of the way the light reflects off their bottom centers... I can see that the Stargazer bottom is FLAT.... no hump.. like on the Lodge...

[@arri1254]

Do not waste your money on expensive cast Iron!!! Unless...you got a lot of money😀I have several cast iron, from Stargazer, Finex, Lodge and China made. Once you properly smooth the surface of the "cheap" ones and season with care they will all basically cook 99% the same.

[@angNguyen-bc8ge]

Thank you

[@peterl.104]

Sounds like you’re indirectly telling us “you got a lot of money.” 😂

[@arri1254]

@@peterl.104 nope! just trying to say you can purchase a lodge and even china made and they basically do the same job. It was not my intention to seem snobby.

[@peterl.104]

@@arri1254 I’m just being silly since Stargazer and, especially Finex, are so expensive. I agree with you about the effectiveness of the low cost range pans.

[@Visitkarte]

I guess if you do the finish by hand you are adding value hand work worth the price difference. If you have the time but not the money, that’s the absolute best choice!

[@JohnGrove310]

I have Field, Lodge and an old Wagner. All great pans, but I gravitate to Field.

[@Cook-Culture]

There is something so special about Field! Thanks for the comment!

[@obudaifourty9]

Great great video. Thanks for making it Jed. Anyone knows the tune playing from 6:33 minute mark? I like that tune :-}}

[@floridafyme]

Just looking at my Stargazer makes me happy.

[@Cook-Culture]

Love it!

[@mikelenz56]

Isn’t it weird the feeling preparing a meal for friends and family using cast iron cookware? I imagine using an antique piece, the feeling could be more..., even cleaning her up for next time is a joy.

[@rick0596]

I absolutely love my Lodge cookware. I wouldn't trade it for any of these other fancy cast iron cookware pieces. No way.

[@SM-jk9vs]

The stargazer is a much better pan. Hands down. Love mine. The surface is much smoother to start than the lodge. And accepts seasoning much easier and quicker. It’s one of the heavier pans.

[@johnridgeway6718]

How about the pouring comparison test. ? ? ?

[@tonidi984]

hello, from which manufacturer is your induction hob that you use in all your videos?

[@ureasmith3049]

I have both. I ground/sanded the 12 inch Lodge smooth inside. Stargazer I bought for 80 bucks during their kickstarter. Most my cooking done on those two.

[@Cook-Culture]

Right on

[@neilbarembaum1094]

What are your opinions on sanding down the interior of the Lodge?

[@Cook-Culture]

If you have the time then it could be a fun experiment.

[@stephendurnan3609]

$25K is a 'cheap' car? Most of mine have cost under $1K. And like cars I 'work' on the Lodge pan. 1 hour sanding with an orbital sander, with 40-80 grit, smooths the bottom of the pan. Making it not much different then what Stargazer company does, but charges you over $100 more then the Lodge.

[@j10001]

Exactly 💯

[@tan_k]

With your gym body, you made the handling look so effortless. Got the Lodge last week and almost injured my wrist while cooking. Lodge cookware is bloody heavy. Although it’s a fantastic piece of cookware, but physically weak individuals, please stay away from it and forget flipping the egg with one hand manoeuvre. But great and very informative video. Thanks for sharing.

[@Cook-Culture]

It's heavy but nothing Cooks better than heavy cookware!

[@tan_k]

@@Cook-Culture You are spot on on that one. The results are fantastic, just can’t complain.

[@kreneeward]

Have you tried and / or do you recommended lodge carbon steel seasoned ?

[@Cook-Culture]

I have tried it and for the smallish price difference I recommend Matfer or de Buyer

[@fauxque5057]

$10 Walmart Mainstays 12" skillet. After some minimal work with a grinder the surface is mirror smooth. It cooks just as well as an old Griswold I have

[@Cook-Culture]

That's a great story!

[@luke5388]

Hey Jed which carbon steel skillet should i get? Im pulling my hair out researching which brand i should get. Also if you know of a good stainless steel option please list it. Thanks

[@Cook-Culture]

Hi, my suggestion on carbon is de Buyer or Matfer and I prefer Demeyere for Stainless. I hope that helps

[@davidcooke7744]

Hi ya I’ve been trying to get grape seed oil. But I’m confused in the uk 🇬🇧 it seems like it’s for skin care?

[@rustyshaklferd1897]

How long does it usually take for stargazer to ship out? I bought a 12” last week and haven’t received the email saying it was shipped.

[@Cook-Culture]

Did you buy from us or Stargazer?

[@catsandrubber]

If I buy a lodge can I polish the inside to make it smooth and easier to feel blemishes?

[@fancynancy2888]

I have Lodge Pans and and smoothed them with sandpaper (60 grit) to remove the rough pre-seasoning, but not to bare iron. I seasoned it a few times before cooking and they are all smooth now. Higher end cast iron pans are beautiful but I prefer to save my money 💰

[@catsandrubber]

@@fancynancy2888 thanks.

[@fancynancy2888]

@@catsandrubber You’re welcome! The major drawbacks to Lodge are the rough seasoning and heavy weight but not major issues for me.

[@Cook-Culture]

You can but it doesn't work quite the same way. The micro texture on Stargazer comes from stone washing!

[@catsandrubber]

@@Cook-Culture cheers. Thought it wouldn’t be the same but hoped it could be an improvement.

[@johnseropyan]

Hello. I’m looking to buy a cast iron and also carbon pan. Which brand would you recommend. I would like the best ones. Thx

[@Cook-Culture]

Hi, carbon steel, the 2 highly rated brands are Matfer and deBuyer. For cast, there are many, Field, Stargazer, Butter Pan, Smilthy, Finex, are just a few.

[@johnseropyan]

@@Cook-Culture if I were to buy 2 cast iron. Which brand would you recommend.

[@brettallenthomas]

I find it interesting.. I LOVE my lodge specifically because I appreciate cooking with such an inexpensive piece of cookware that can produce the same results, and will last just as long, as something that cost 5 to 10 times as much.. (Imagine if you could buy a car for 25K that could compete with a Ferrari on the racetrack... same Idea..)

[@angelus_solus]

You know, I spent $32 on a 12 inch Lodge. When I took it home, I spent 20 minutes with an orbital sander and a 60 grit disk to get a nice smooth bottom, then seasoned it on my cook top for half an hour. It works just as good as any Teflon pan ever has. No f**king way am I spending over $200 on a skillet when my $30 Lodge does the job perfectly. Even if a person doesn't have an orbital sander, you can get one and a pack of five disks for less than $60 at Home Depot, which is still more than $110 saved by getting the Lodge, which can end up on your table or in your fuel tank. Not to mention ending up with a skillet AND an orbital sander. In this day and age of rising food and fuel prices, economy outweighs luxury with no effort at all. (Edited for spelling of "Teflon".)

[@Cook-Culture]

Good points. Many people have done just that and are super happy!

[@lucasbiaggini]

I was going to ask if anyone had tried to "fix" the rough finish of the Lodge. Have you worked on the handle and edges as well as the cooking surface?

[@ureasmith3049]

@@lucasbiaggini I smoothed the inside cooking surface of the Lodge myself. Plenty of DIY videos on YT about how to do it. I'm not sure why you'd want to smooth the handle or edges.

[@ureasmith3049]

When I bought the Lodge about 8 years ago it was about 13 bucks at Walmart. I sanded it smooth. I bought the stargazer for 80 bucks during the kickstarter promotion. I wouldn't spend over 200 bucks either for cast iron.

[@yulac35]

Thank you for another great video Jed. You have made me consider to get a high end cast iron skillet. I am located in Europe though and I do not see to be able to find neither Stargazer or Field. Is there any high end brand that you could recommend to get in Europe? Thank you very much for your great videos :-)

[@Cook-Culture]

Thanks for the comment. Yes, there is one in the UK that I have heard good things about. I can't remember the name at the moment but it's the only one on Google.

[@yulac35]

@@Cook-Culture thanks for the reply. Is Emba the brand you were thinking about?. Have you tried skeppshult or ronnebybruk?

[@phil7121]

i really wanted to like the lodge but the handle is just way too small considering how heavy the pan is... hard to get the leverage needed when lifting the pan... they need to make it way bigger

[@Cook-Culture]

That's the win with SG. The handle is amazing!

[@feliciad.hutchins4507]

Lodge forever! Lodge is high end. Talk to me once your great great grands can give you a comment. I am. 48 cooking on my great grandmother’s cast iron. Lodge is cheap like the air we breathe.

[@Cook-Culture]

Lodge makes great cookware!

[@ramyyoussif4029]

Why does the stargazer have such different colored seasoning?

[@Cook-Culture]

It's the blend of oil they use.

[@oldfarmshow]

Thank you for the video

[@Cook-Culture]

You're welcome

[@WokWithMe]

Are they good for deep frying? Thank you!

[@Cook-Culture]

Can do

[@LegalAmerican4]

I love the comparison but for me personally, if I'm spending the high dollar prices it's for vintage cast iron.

[@Cook-Culture]

Always a great choice!

[@maxcontax]

I own and use a 10” Stargazer and a10” Lodges,I’ll et, and I a tell you the main difference. The Stargazer, all of them are fantastic at one thing is they are a One Trick Pony,,and the Lodge is good for all things- even if you take the lid off your Lodge 10” 4.5 litre Dutch oven and realize it’s a perfect fit.. you now have a braiser. they have been used in my kitchen alternately for several years. This is thfe only difference. They are equal in cooking…, the Stargazer outshined the Lodge in ergonomics but the food came out the same.oh, seasoning the Lodge is easier….

[@Cook-Culture]

Thanks for the feedback

[@craigschwantes9215]

Well I have the 10.5 inch Stargaze no coating looks like silver to begin with and the large Stargazer with the coating on. Also have the Lodge but the 10.5 inch Stargazer sit on my stove always.

[@Cook-Culture]

Awesome!

[@chrisg0001]

Love my stargazer!

[@Coyotehello]

Aren't cast Iron pans nd pots shipped from the factory with an anti-rust coating that absolutely needs to be scrapped off BEFORE using for the first time???

[@Janknitz1]

I love my Lodge. But the best CI pans I have are thin, light, and smooth as a baby’s bottom. They are . . . Cheap Taiwan made pans my husband bought at k-mart 45 years ago. 😂

[@Visitkarte]

I could only find Backcountry Iron in the same (polished) category. But the handle isn’t as cool as the Stargazer type. Can you review that one and compare it to Stargazer? PS: I found “GuSSi Gusseisenpfanne 28 cm - Poliert - Unbeschichtet” and this one looks amazing. Wooden removable comfortable handle makes this pan extremely attractive!

[@RA-rf4nz]

Does sand paper + Lodge = high end?

[@Cook-Culture]

Maybe, depending on how much elbow grease going into that equation

[@myathehappy_1]

My fave pan is my 15 inch Lodge! My second fave is my 16'' Le Creuset which I use for oven cooking. My least fave pan is my 13 inch Staub everything sticks no matter what I do, so angry I wasted my money on it.

[@jameypartin4261]

What's the secret to getting a Stargazer skillet to hold its seasoning ? Mine will strip its seasoning down to bare metal every time I cook anything besides eggs. Wanna brown some ground beef ? It'll do it just fine just get ready to start seasoning all over again.

[@Cook-Culture]

Maybe too much heat. Turn down by 20%

[@TheCharleseye]

You can buy a 5-piece set of Lodge cast iron cookware for $100-$120, that will last several lifetimes and does everything they're supposed to do. A single Stargazer pan costs that much or more, and really isn't any better after a few years of use (by the time they both have that good level of seasoning, cast iron is cast iron). I can't say it's worthwhile to spend that much money to not use an oven mit or handle sleeve, which is the only big difference between the two. Anything artisan is hipster-chic. Anything expensive is going to be purchased by wealthy people who feel the need to prove it. Brands like Stargazer will always have a market. Everyone else might as well save their money.

[@timothynelson9551]

I have a stargazer I hate it can not keep seasoning on it I think to smooth

[@MrMixItup]

I will ALWAYS buy Lodge, its affordable, quality cookware. The bottom line is that Cast Iron is Cast Iron, why would you waste money on, “cute cookware?” My Lodge cookware is quite expansive at this point, and I am 100% satisfied with my results.

[@mencken8]

Bias is inevitable on monetized channels on YT that have to draw comparisons among the product they review. My cast iron is mostly over 50 years old, obviously seasoned long ago, and it all cooks just fine. The only distinguishing mark on them is “Made in USA.” I have a Danish Copco dutch oven, but I don’t count it, because it’s enameled. The best deal in cast iron is at a local yard sale for $10.

[@Cook-Culture]

Bias is everywhere, and yes, yard sales have the best pans for the $$

[@yunghernando3946]

Honestly I just use a black+decker cast iron I bought at Burlington for $10😂 idk if I’m missing out on a whole lot for that price, and I’m not a high end cast iron chef

[@lareunoia]

i went to your youtube channel looking for a video that might guide me towards a 12in. 6qt high side saute pan. do you have one?

[@Cook-Culture]

Hi, I haven't done that. Not a load of options out there for that size of pan. All Clad makes one....