I Can't Believe the Price! - Lodge 6.5” Cast Iron Skillet - Hike Camp Bushcraft

[@anthonycreasy7069]

Lodge skillets and Jack Daniels whiskey two of Tennessee's finest products. I have used both for years. Gotta support my home state.

[@lebowskiunderachiever3591]

Tennessee here as well 🤠

[@JohnGault2398]

I used to have one. My ex-wife has it now. I miss the pan more than her.

[@jeromeknasinski3862]

Boy...do I know how that is.

[@Thumper7818]

Like a new woman, you can get a new skillet.

[@JohnGault2398]

Sadly I had to go to a heavy stainless steel skillet, my glass top stove does not like cast iron.

[@Coolness59]

😂

[@cameronm2203]

my ex-wife would not know how to use it........she can cook a mean drive-thru though.

[@robslagle]

the fingers from an old worn out baseball or softball mitt will work for a handle cover

[@ogsavage1928]

That is a really freaking good idea!

[@philbuilds116]

That's so incredibly smart that it makes me feel dumb for not thinking of it.

[@joanietravel9125]

@Timothy Mckee yep I bought 2 of the red ones on amazon. I had to remove them on both of my 6.5", when I was using one of the pans, as a lid, to my other one; as an oven, to bake a frozen chicken pot pie. It turned out great, but the handle covers got too hot. They said they were good to 450F ... I was getting close to that; I guess.

[@AnthemBassMan]

Absolutely brilliant!!

[@mccandless1]

Guys, from a chef. Luke is A on here, there is just one rule with a skillet, you must ALWAYS pre-heat it. Then it will never stick.

[@zykloniumgoyoxide3199]

You need to season them every use as well which is right on par with not thermal shocking your cast iron.

[@cyberskooma0001]

@@zykloniumgoyoxide3199 you absolutely do not need to season them every use. That's something that cast iron snobs say as if their pans have some higher importance.

[@zykloniumgoyoxide3199]

@@cyberskooma0001 Yes you do need to season it every use lmao.

[@joanietravel9125]

@@zykloniumgoyoxide3199 no you dont have to season them every use. I have been using cast iron for 40 yrs. I have 2 of these 6.5" & they make a great lil oven together. I baked an awesome marie callenders chicken pot pie in it last week. Took 60 min vs 45 in a regular oven; but turned out the same. Browned, but not burnt. And, I only season these pans; twice in years. No; they dont stick either; IF you take 5-15 min to warm them up first. If you dont do that; ya; you'll be seasoning them after every use. lol

[@Thumper7818]

I think we are confusing “ seasoning” after every use with “oiling” after every use. No need for a sword fight.

[@-EchoesIntoEternity-]

2:48 big no no, never use a wet cloth to handle a hot pan/pot its very dangerous. always use a dry cloth to handle a hot pan. the heat from the hot handle will instantly create steam from the wet cloth that can burn your hand.

[@marywatkins6798]

Still wrong info.

[@benbou]

This is so true, I burned myself so many times trying to handle hot stuff with a rag that was just a bit too wet, when I started working in kitchens.

[@pawoutdoors9290]

I use a thick leather glove

[@lewishughes7236]

Lodge makes a silicone cover for the handle it works great.

[@docgibby469]

It's hard to beat cast iron. Lodge is an awesome brand, and if you run out of ammo, use the skillet lol.

[@susankerr9521]

I use my Lodge pans as workout weights because they might come in handy as weapons. True story.

[@grumpyoldman6767]

Lodge sucks a$$. The cook surface should be smooth. Lodge is to lazy to polish it so you get something that is anything but nonstick. Try the stargazer.

[@susankerr9521]

@@grumpyoldman6767 Dearest Grumpy, a number of my friends and I tested it with the bumpy surface and it worked fine. Even Cowboy Ken will tell you the same thing. BTW, a glass of warm prune juice will fix ya right up.

[@JDS-Dalton]

@@grumpyoldman6767 I took my 15 dollar lodge skillet, and took an orbital sander to it. Just as smooth as any of the 100+ dollar skillets now.

[@sx20Ramar]

@@JDS-Dalton Same here. Let the rich guys buy the $300 skillets. I'll use my sanded & seasoned Lodge for most all my cooking.

[@Ebola419]

I’d enjoy a quickie how to season video from you, sure. Throw in a bonus “my favorite quick and dirty camp side meal” footage.

[@jeepnicc]

I'll throw a second on this request! Especially the quick and dirty camp meal part.

[@Natezoinks]

And make the video in the shed on lone wolf mountain…

[@C4rL72]

kzbin.info/www/bejne/nqmZn4Roirp8j6s I was brutal to my new Skillet but its been the best skillet Ive ever had.

[@thebeardedgorilla8596]

I'm sure its been said already but you can get a silicone sleeve for the handle as it does get 🔥

[@brianbartulis9709]

Or a nice leather one by cutting off a finger from a garage sale BB glove. (-:

[@rw7594]

I like the ove glove. I bought one of those sleeves and it twists amd turns when trying to pour out anything. Ove glove works best.

[@kimberly1567]

I own 8 each cast iron skillets. All old collectibles. I used to use them almost daily for many years. After buying a carbon steel skillet with identical cooking features, plus a couple of additional features. I now only use cast iron for baking cornbread

[@glsloto7909]

Same here, or over a campfire. Go into any commercial kitchen and what do you see, either steel or anondized aluminum. Cast iron is too heavy, too porous, and leaches iron which affects taste. Fancy enameled cast iron can't take metal utensils, or be heated empty, but that's what I like at home for heat retention.

[@lucm6476]

The worst thing you can do when you want to grab an hot pot is to used a wet cloth. The wetnest will transfert the heat like their is nothing between you hand and the hot handle . So never wet yout cloth before grabbing something hot. Good luck .👍

[@utubeaccess7]

Absolutely! I got burned once with a damp cloth (no pun intended) and now I always make sure the cloth/mitt/whatever is dry before grabbing. Its a steam burn and its really very nasty and painful.

[@foggybottomz]

Exactly! Steam can burn.

[@Pablo-sr5bx]

This.

[@volker2714]

If it really would transfer the heat instantly like "there is nothing between your hand and the hot handle", he would try that method exactly once. You shouldn't obviously keep it wrapped around the handle for minutes, then grab it, but if you wet it, then grab the handle quickly to put the pan somewhere and then remove the cloth, it works well. The heat will never, ever spread this quickly, let alone heat up the water to steam level. Been doing it for years when working with hot stuff around the grill.

[@utubeaccess7]

@@volker2714 I'm glad that you obviously have no experience with this.

[@TheNWPrepper]

Luke, Amazon has “Lodge Wildlife Series-6.5" Cast Iron Skillet with Wolf Scene,” I think you need one with a howling wolf on the bottom!

[@dennischeslock7782]

The 6.5 inches width across the pour spats Dennis from Delaware

[@mickeyphillips6603]

Luke, they are probably including the small spouts on the sides in the 6-1/2” measurement.

[@Phalanx4004]

I was thinkin it and you said it.

[@HoosierRallyMaster]

I just measured mine. It is 6 1/2 inches outside diameter, rim-to-rim not counting the pour spouts.

[@glennsalomons7954]

6 in cooking surface

[@HoosierRallyMaster]

@@glennsalomons7954 Depends what you mean by cooking surface. The flat part of the inside is just under 5 inches (both by my direct measurement and by doing some arithmetic on the dimensions published at Lodge's web site).

[@nathanielflory9916]

My complaint with lodge is the 40 grit bottom on them. I guess I have been spoiled with my grandmas old Wagner and griswold pans which are smooth as glass. That rough texture makes the difference when cleaning. Much easier to clean a smooth pan and just overall looks and feels better.

[@elteescat]

The roughness smooths out with time. I clean them with a stiff nylon brush or steel wool.

[@nathanielflory9916]

The tips do smooth down over time that’s true but it still stays very rough. Don’t get me wrong for the money lodge cast is good. I just wish they took the time to at least smooth the bottoms up properly.

[@johnluna9431]

I sand them down using 60 grit sandpaper after purchase and then re-season. I gets much smoother. I prefer and stop at this grit because it is smooth, but not too mirror-like that it won't hold seasoning.

[@BaconBeast11]

Just use em and one day it’ll be smooth. It’s a nonissue

[@jackvoss5841]

The rough bottom on the inside seasons both quicker and better. Cleaning has only a couple of simple rules: Rule #1. Do NOT use soap Rule #2. Reread rule #1! Simply put in some warm to hot water, and let it soak as you eat the food. After the meal and a cuppa coffee, dump the skillet, and wipe it clean with part of a paper towel. If the seasoning looks gray, lightly rub on oil. These procedures make Life easier for you - AND for the cast iron. I use virgin olive oil for cooking. Others prefer different oils. Courtesy of Half Vast Flying

[@robd1014]

I love mine for those quick morning “training hikes” adds just the right amount of weight 👍🏻

[@jeffreywhitaker5154]

LOVE Lodge...but I would have to go with the 8 inch.

[@adam_1t641]

Yeah for the slight more weight a lot better size

[@jaymercha3859]

Except for backpacking... i agree.

[@brianhickey5949]

We have been using Lodge cast iron forever in our kitchen. I am glad to see it is also a great tool for an adventure :)

[@lindarainey5759]

Can’t go wrong with Lodge 😍

[@mikerobertson4041]

I cook almost exclusively on cast iron and all of my pieces are from Lodge. The smallest skillet I own is an 8". Very happy with all of my Lodge pieces.

[@DaveCollierCamping]

I use many Lodge products- makes the food taste incredible

[@jefff4188]

Yup. Nothing better than meat seared on cast iron.

[@rw7594]

Just cooked a striploin tonight. A bit of olive oil to make the Montreal Steak Spice stay on after getting the meat to room temperature. Got the pan to perfect temperature then cooked evenly on each side.

[@deledition6335]

Lodge is a great product, I mostly use cast iron skillets.Cooks great, nonstick, love the small skillet to cook eggs in the morning . Awsome.

[@larryeddings3185]

Lodge makes excellent cast iron products.

[@phyllisullery9963]

I have 6 Lodge cast iron skillets of various sizes. I use them all. Wouldn't trade them. Great cookers. All the best.

[@ralphwatten2426]

I get my pan and skillet lids from a company called Goodwill. They don't always have the size you need in stock but more times than not they do. Might even have a clear glass lid which is really awesome and great.

[@ralphwatten2426]

I think the price is commensurate with how far it has to travel to your store. 2000 miles versus 10,000 miles. I love Lodge and cast iron generally. Don't use detergent to clean it, use a plastic scrubber and warm water.

[@Hogdriver88]

Cast iron is great for cooking, and Lodge is the best of them.

[@dannygrissom754]

I love this pan! I cook my breakfast in it every morning!!

[@paulmilsaps4476]

Lodge is # one in cast iron in my book. Been using Lodge for years.

[@johnagen3688]

Rock on brother!

[@terrym1065]

Luke👍👍 Great review, great product. I have about 25 pieces of cast iron cookware, vintage Wagner Ware/Griswold, Lodge and Stargazer. Cast iron is the only way to go IMO. Handy item the 6.5 skillet. For the price, Lodge is a tremendous value and with a little work well worth the investment. Thanks for the video. Enjoy!

[@glendacrouch1877]

I would love to see you do a video on care and seasonings of the cast iron. The reason I want to see your video on this is simply, “ I trust you”!

[@wrath231]

I second the idea!

[@dianewalker9154]

I LOVE Lodge cast iron products. Easy to season. You don’t use soap but a scraper and water to clean it. Dry it off immediately and wipe down with a light coating of oil.

[@jeffrinderle4030]

Luke, I have the good fortune of living in Erie, Pa. And if any cast iron person knows is the home of sought after Griswald cast iron which was manufactured here. I was lucky to get my grandmothers cast iron which is over 75 years old, and still use today.

[@hangfirejp1197]

Wife uses mine for corn bread. Makes really great cornbread. Will probably last several generations if taken care of. Love this great lil product!

[@floydvaughn836]

On your next trip, stop in Pittsburg TN at the Lodge factory. Their store has everything.

[@tammieflemal7871]

Have been using cast iron for a while. Lodge makes a great product. No need to spend tons more on those French pans lol. I found my grandma’s griddle pan. Brought it home seasoned it. Use it all the time so yes cast iron will out live you

[@DonnellPrince]

Great, company. My wife and I love their cook it all product.

[@caseysimpson1806]

Well done. My wife and I have an arsenal of cast iron. A few date back to our grandparents. I have never carried one in a pack, just in the truck camp kit.

[@photoforfun100]

I have been using lodge products for.... I don't know how many years they are excellent and eternal, taste of food is amazing after cooked with cast iron .... unfortunately they are too heavy to carry in my backpack but when I travel by car they are always with me

[@jasonallenwise]

A video on seasoning one, both at home and in the field, would be great. Also, if you could show the making of some of your favorite campfire meals in the skillet, that'd be much appreciated.

[@floydvaughn9666]

OMG. another one. Wash in hot water to get rid of the wax coating they ship it in. Dry it out on the stove. Make sure the stove is on first. Now, get some bacon. Cut the bacon to fit the skillet. Fry it up. After everything is cool enough to handle, pour the fat into a container and refrigerate it for later use; or just pour it out. Now wash your skillet in hot water, NO SOAP until there are no nasty bits left. Dry out.

[@Spushed]

My wife and I found a No.8 Griswold at an antique store, based on the markings it was produced late 30s early 40s. Base cooking surface measures 9”, mouth of the pan is 10 1/8” and weighs only 3.6lbs. The whole pan is sooo smooth, no rough surfaces like the lodge. The pan is also considerably thinner which makes it actually backpackable, and with the thinness it dissipates heat VERY well so you can actually cook right on the coals and not burn your food which we have used in this way many times. A plastic spatula is all we need to get anything left over off and then clean and oil it. I would highly recommend y’all look for one of these instead of a lodge as they are a far superior cast iron pan. Be aware the ones in good condition can get pricey ours was near mint condition with a $150 price tag, we talked them down to $85 and it’s been worth it! Edit: a 6” pan won’t cook for two at the same time unless you eat like a bird lol. We eat good when we go camping elk steak or ribeyes baby!!

[@charleswinters7129]

I have one also. They are lighter then a lodge. If you season and use a lodge it will become smooth just like your pan. Would you believe mine was given to me for doing a favor. I didn’t ask for it. It is now my fried egg pan. The lodges I have are larger. But I don’t carry it to camp. I have a number of GSI pans that are light.

[@BornIn1500]

Comparing a 30's Griswold to a modern Lodge and then telling people to not buy any Lodge is just ignorant. The old Lodge pans were just as good as those old Griswold pans and they were made the same way. Lodge just changed their method now so they could stay profitable after people largely moved away from cast iron.

[@Spushed]

@@BornIn1500 did I say anywhere in my opinion about OLD lodge pans. No. I have no experience with them but I do know about the newer stuff. Please amend or delete your ignorant comment.

[@BornIn1500]

@@Spushed You clearly stated "I would highly recommend y’all look for one of these instead of a lodge as they are a far superior cast iron pan. " You insinuate that all Lodges are not the same quality as a Griswold, which is just plain wrong. You did not specify only NEW Lodge pans. Reread your original post and you'll see how ignorant it is. You're either unaware of the old Lodge pans or you're lying. Looks like you should amend or delete you own comment.

[@Spushed]

@@BornIn1500 you read too much into things, you're coming to a conclusion based off of your translation vice what I said clearly.

[@garylaine5754]

I've used Lodge cast iron for years. The first thing I do is take some 60 or 80 grit sand paper to the pan to get the factory seasoning off, just enough to smooth the bottom of the pan, not down to bare metal. Then I season the pan a few times on the stove. My newest pan is the lodge 6.5 inch pan with the Wolf cast on the bottom, you should have one. A little olive oil and eggs float out of the pan

[@alexkasacous]

I was able to pick up a couple of 100+ year old skillets for around $15CDN each. One benefit of older cast iron is it is so much thinner/lighter.

[@garthjones8925]

You forgot to mention that the pans from 50s and before were machined smooth. These new pan takes a lot of work to clean up the inside and get ride of that crap pre seasoning and rough casting marks. The reason that the early pans are thinner is that the quality of the cast iron was so much better it would pour through a thinner mold thus yielding a larger number of pans at less cost. I feel sorry for people who have not used a good old Griswold or Wagner Ware pans. They would take these new rough Lodge pans out of the kitchen and use them for melting lead.

[@stevenchurch8901]

@@garthjones8925 12" Gris and 8' Wagner are my go to truck camping/hunting camp pans.

[@sx20Ramar]

@@garthjones8925 A smoothed out Lodge will hold it's heat better than an old Griswold or Wagner due to it's heavier weight. And be just as non-stick. But if you want to spend lots of money, it's your cash. So please don't feel sorry for us Lodge users. We'll do just fine. Our steaks turn out perfect too.

[@mustangeek]

I have my grandmas old cast iron pans, use them every day..

[@legacy1776sibes]

Nice skillet. Cool to see other people using cast iron cookware out in the wilderness. I myself have an Ozark Trail 8" skillet. It isn't a Lodge, but it turned out to be pretty nice after doing a bit of work in it; I sanded it a bit to get a smooth finish and touched up the edges after burning the seasoning off that came on it and cleaned it up before putting a couple layers of seasoning. Being smooth really helps the seasoning stick to the surface and be essentially non-stick. If you've ever handled older iron you'll notice how smooth it is compared to the new stuff, I think they stopped sanding it from the factory in the '60s to cut costs. With a bit of work the Ozark turned out really nice and I'm definitely plan to keep it.

[@acesmith8623]

You know the true value of products very well.

[@dcmore8488]

Lid # is the 3SC. Same lid that fits the one quart pot that Lodge makes. And the 6 1/2 inch measurement is from spout pourer to spout pourer.

[@mikitta47]

1. Wet washoth + hot pan handle = Luke gets parboiled fingers. Seriously, be careful with that. 2. Aluminum lid ... will do MOST of the things you want. But you can't nestle the pan in coals and heap coals on top of the lid to roast or bake. Good luck finding the lid. Have you contacted Lodge directly?

[@TheOtherBill]

Out of stock at Lodge, but you can leave them your email and they'll notify you when they're available again.

[@Doc_Watson]

I have the 6.5 wildlife series Lodge pan and the 10' Lodge griddle. Both are great for camping. I have a leather glove that I bring for the handle. 'Wash' with gravel and water while camping and reseason when I get home. I'll use a trashbag to put it in to keep it from getting other items in my pack dirty.

[@charliemcdowell5231]

I see other comments saying the same thing but this is important so I'll say it too for those who don't know. When handling hot pans use a bone dry cloth or towel. Never ever use wet cloth. You will end up burning yourself when you otherwise wouldn't have with dry cloth. It's totally possible to get away with using wet cloths and towels to handle hot pans, but it's gambling for no reason. there is no advantage, only greater danger. I'm sure Luke will take our comments to heart and change his ways and start using dry pot holders after this. After all, over the years we've seen how responsible he is with making sure to put away all tools before drinking, just to be safe. Someone so safety oriented will surely want to avoid needless scalding.

[@RSmith-td4ty]

Mr. Luke. Thanks for your rainy adventure weekend. I wish you would watch Steve. I believe from Cast Iron Cookware. He loves it all. I wanted a small piece now I know it's a good stove piece. Great video.

[@chadvincent9491]

I usually don't leave a comment but I have to say sir u are one of the most knowledgeable people I have seen on here thank you for the videos I lived in tents for three years so I really appreciate watching your videos thank you again sir

[@corwinchristensen260]

I have a similar pan that goes with me. It's a Wagner #3. 7" across, 1 lb 12 oz., made between 1920 and 1935 and (get this) cost me 25 cents at a yard sale about 40 years ago. I don't have a lid either, I'm using a piece of 18ga cold rolled steel cut to fit with a similar handle outline to the pan. I like the flat lid because I can put coals on top and bake with it. Those who I camp with are always excited to see what the "magic pan" produces. Care and cleaning of the pan and lid is slightly different from your typical campware, but in reality I probably spend less time and effort than most. The most important things to remember with cast iron is to never drop it or bang it around, clean your pan before it gets cold, a really hot pan and cold water should never meet, and USE IT OFTEN. The only way to really get that perfect cast iron seasoning is to use it.

[@barbaramcguire6010]

I only use cast iron skillets they are the absolute best I even made a pineapple upside down cake on an open fire let me tell you it Rocked LOL

[@joefrank7159]

I knew it. For a long time it was $ 6.99. Now after a review in KZbin. Now it is more expensive. It never fails. Great review and great small pan.

[@BornIn1500]

Don't be silly. It's not because of a KZbin review. It's because of the COVID insanity. Inflation has run rampant and raw materials have gone way up. Walmart's Ozark Trail cast iron pans have doubled in price! At least Lodge has only gone up a few dollars.

[@claramullen]

Interesting tip for you by wetting the washcloth that you use to hold the handle of the cast iron skillet you are in fact making it transfer the heat more to your hand verses a dry cloth.

[@jillsmith1134]

Years ago I bought a cast iron Dutch oven and the lid was a frying pan!! It is awesome. It is all I need to cook with . I have a little pot to boil in. Supper easy.

[@hollyp6395]

I LOVE cast iron. I have many pieces and use them as often as I can. In South Pittsburg, TN there is Lodge Cast Iron Factory Outlet that is AMAZING!!!!!

[@jamesramsey1135]

I have the exact skillet and it really is a great item for cooking. Had mine for about 2 yrs now.. Never had a problem. To me it's worth the weight..

[@michaelgee7509]

Love my lodge cast iron items

[@mokihaname]

Iron skillets have been around for many many years it's almost like the Staple skillet for the South or the older generation who love their home cooking and the lids that's a whole new level of cooking with an iron skillet when you use an iron lid you can turn your iron skillet into a dutch oven. They come in all kinds of sizes. Grew up with iron skillets, everybody in my family had their own personal iron skillet at their house and yes I have my own Iron Skillet at my house. They are the best Skillet to cook steaks in and cornbread. I love iron skillets!

[@safromnc8616]

The best Cast iron skillet, is still your Grandma's...

[@Wordsmyth8]

Yep!

[@mustangeek]

I have a set of 5 they came from my grandma..

[@DonP_is_lostagain]

Which was most likely either a Griswold, Wagner, or Lodge.

[@mikitta47]

@@DonP_is_lostagain i didn't get any from my grandma, but I still have, and love, my Wagner 10 inch (12 inch?) Skillet. I got it when I was 23. I'm 55 now. I love it better than any lodge ware I've ever used

[@randc47]

Yup. And those Wagner’s/Griswolds will be even less weight than those new Lodges. I use my 100 year old Griz 6 inch on all my trips.

[@stevedaniel3011]

I made a day trip to Lodge, in Tennessee. I bought an assortment of accessories and another flat bottom stove Dutch Oven. I prefer the flat bottom for cooking on a fire grate. I usually have one close by.

[@utahjohnnymontana3373]

I have that very pan in my truck camping kitchen box. Spam n eggs and hot cuppa joe makes me happy.

[@catoway312]

As I used my lodge 10”skillet and my small lodge wok to fix steak and veggie on a side of a hill in Kentucky building mama a cabin. I enjoyed your video on the best cast iron made. No matter what size it is!🥃

[@alexanderweaver4838]

This skillet is worthy of all the praises we bestow it. I've had mine for years and as you recommended, season it, take care of it and don't leave it sitting on the campfire ring as it rains...like I did. After cleaning it and re-seasoning it, it shone like a diamond...lol. I did have the original cast iron cover but lost it in transition from coast to coast. Another great cast iron product is the flat griddle, great for large breakfasts like pancakes, eggs, bacon and hash browns. It too requires the same care. Great for overland camping.

[@Valerifon1]

Yep! A How-To Season video from you would be fantastic! Lodge castings are second to none! Btw, you can get a 6.5" Lodge with a Wolf on the bottom. Couldn't find a cast lid but they do make them and you can get on the email notification list for when it's back in stock. 😎👍 Cheers - Luther

[@Joel_Unbound]

Best Cast Iron and Dutch Ovens for the price on the market. Tests have been done against the vaunted Le Creuset and well wouldnt you guess it. No difference. I have 2 Lodge Dutch Oven in different sizes and both coated and their cast Iron Pan 9". Simply brilliant cookware.

[@LostManFishing]

Another solid review!!! 💪💪💪 Such a valuable and trustworthy channel... Cheers!

[@philbuilds116]

I only use my 6.5", 8," 15" skillets and an 18" wok. I also have their dutch oven instead of a crockpot. Properly seasoned cast iron just makes food amazing. My 6.5" I've used since 2006, it's smooth as glass and I never sanded it.

[@vickireynolds4055]

Silicon slip on covers. I think Lodge sells them! I love my little square griddle. Perfect grilled cheese!!💛👵

[@docgreybeard7057]

Hey a tip about the cloth always use a dry cloth it transfers heat much slower. The water in the cloth can turn to steam very quick and burn you. I have a lodge skillet that's about 50 years old and still looks like it did when new. No better pans than cart iron if you care for it. It can be handed down like mine was. Love the channel! Keep going my brother.

[@jimzwerlein6012]

Been around a long time and currently been using one that's been handed down through the years and still going strong at 80 years!

[@HJKelley47]

I own the 6.5" Lodge cast iron skillet, and absolutely love it for cooking small amts of food. Not only do I use it on my regular stove, but also cook with it on my Coleman two burner propane stove. Own several pieces of cast iron, and with proper care, I also agree they will outlive me. Important to keep them season properly. Was buying Lodge many years before moving to Tenn. Use my kitchen oven mitt for handling hot cast iron.

[@dremwolf5419]

I have had this pan for years. Oh and the lid is indeed heavy!!

[@tomdonaghy8757]

I use the 8”. Ditto. Perfect kitchen camp ware.

[@cheshkat6321]

Love my Lodge cast iron cookware. I have skillets, griddles, dutch ovens, and a wok. I bought four of the 6.5 inch skillets because I love making 6 inch cookies to give as gifts and eating myself, of course. Great for baking and proofing my dough before baking in a small dutch oven. I also use them for eggs and dutch baby pancakes.

[@tonysmith5924]

My wife is in love with Lodge!👍👍👍

[@brianbartulis9709]

Had a pair for years... Cut up meats(sliced) and veggies. Each fills their own and cooks it, pan becomes plate, each does their own pan cleaning. How simple. ~ Hiking? I went with 8" hard anodized aluminum.

[@brianbartulis9709]

^^^ like stir fry, hot 'n fast.

[@stevenhall1097]

Lodge is a fantastic cookware.

[@dianewalker9154]

I have Lodge skillets in my kitchen and in my RV. Never thought about bringing one along for backpacking. I like to use the slide on silicone handles.

[@johng89]

I’d like to see you do a seasoning on that. Also maybe your favorite meal to cook in it.

[@marywatkins6798]

One can find vintage cast iron skillets in thrift stores, garage and estate sales, and the craftsmanship is superb. Two days ago, I found a circa 1920s-1930s Griswold-made Good Health skillet for $3, in excellent condition with a smooth interior.

[@TheOtherBill]

America's Test Kitchen has a video on cast iron skillets with simple seasoning instructions, plus a how-to for a fantastic steak.

[@adamwilson6037]

Love lodge love the videos.

[@terrancecoard388]

Lodge makes a fine product just don't compare them to the older ones. They now use a different casting method and is much heavier but does an excellent job. Here in northern PA you find a lot of Griswold's and Weaver's at yard sales and my wife is always on the lookout for cast iron. I have an unmarked 6" but was identified by three markings that makes it a Weaver. This is a very convenient size...my wife loves it and it is always on the stove. You will find a lid somewhere in your pot collection to fit or go to a Goodwill and check out their pots and pans. I found an Everware lid in the cupboards that fits perfectly. Great review of a product from an old American company. That orange lid really makes it pop. Yes...gonna look for one!

[@cedarbrake1309]

For those of you that can’t seem to figure out how to keep your cast iron clean, Lodge even sells aluminum liners but I’m sure local off the shelf products would work just as well. Maybe for lasagna or some other really sticky meal.

[@snipereyes101]

Luke after this video of praise I wouldn't doubt that Lodge sends you a lid for that pan. They should because that was a great promotional video for free for them.

[@dmtnw4480]

Yes a video on seasoning the cast iron

[@mdbigman]

Luke, didn't you know that Lodge has that same skillet with a "wolf scene" on the underside. It is just like your channel logo (in reverse). I believe Amazon carries it.

[@ronaldrose7593]

It is an awesome skillet. I have owned it for three years. It's a great asset to the 🏕 camping gear. Please keep up the great videos Luke. The best to you Susie and your family 👪. 🤗

[@mykegreenough5965]

Good review of a great product, love Lodge products - love the lid rec also, ordering one now. Just a caveat on using a wet dishtowel as a holder - using a wet anything as a pot holder is asking for trouble as moisture transfers heat very quickly. I highly recommend a silicone handle, they are inexpensive, lightweight, easily cleaned, come in all types of handle sizes, and gives one at least 60 seconds with hot temps. If less than 60 secs., the heat is far too high. Easily my biggest weight luxury - worth it for trips of a few days at most IMHO. Took it it on a pair of 6 day trips and only used it 3 and 4 days, hence my "few days" comment. They get away with the 6.5" claim by measuring across the widest part, the pour spouts. Ahhh, marketing!

[@jd_flick]

I have a few Lodge skillets, I use my large one constantly, I highly recommend Lodge. American made and amazing quality.

[@johnagen3688]

Lodge....the almighty holy grail of cast iron!

[@lovelyhome9459]

Very true, I love my 6.5 inches lodge skillet too. I use it most frequent because it's small and easier to clean than the bigger ones.

[@TSK24692]

I bought this exact skillet at Target about 8 years ago at the unexpected price of 3.99. It's been battle tested many times and it always delivers!! 'Merica baby!

[@keithkendrick7111]

I have a few lodge pots that are 100 years old and I still cook with them.....awesome and made in the USA

[@dragon3831]

A lot of company's brag that they're skillets are preseasoned. They still need to be washed and scrubbed before using them. Then seasoning them yourself.. lodge however is infact a solid product that I would recommend.treated and cared for....yea, shoot...it will last many generations for sure. Luke thankyou and may God be with you in your journeys

[@DavePoidvin]

Your videos are top notch. Keep well and thank you. Dave & The Girls

[@LordHeartNight]

I love cast iron skillets, great cookware and great improv self defence weapons

[@SonofSun100]

It is an awesome cast iron skillet. I have this exact one as well as many others. As others pointed out preheat it and keep it seasoned. I believe the lodge stores sell the lids.

[@Saltpork305]

I use the 8 inch on a cheap butane and coleman camp stove for truck camping. Works great. It's really hard to argue with cast iron if you're not having to carry the weight yourself.

[@davep.7099]

I would not recommend getting any material wet before using it to pick up something hot. Water conducts heat very well and will pass that heat into your hand quickly.

[@cimmaron50]

use a silicon sleeve.

[@charliemcdowell5231]

Yeah I'm surprised Luke doesn't know better. Dry cloth is way safer than wet for handling hot stuff.