I tested Victoria Cast Iron vs. my trusted Lodge Skillet!

[@juanpabloarango606]

I've been using a victoria cast iron skillet since covid and I recently got a Lodge one in a different size. However, I was impressed about the difference in the non-stick properties. Since the Victoria is softer it's WAY easier to season and also preserves the season for a much longer time. In my opinion, is notoriously superior in a similar price range. In the other hand, the longer handle makes it easier to lift and shake

[@darrenh6169]

I also found that the Victoria Cast Iron is marginally thinner than the lodge as well.

[@dbkfrogkaty1]

@@darrenh6169 True. It's easy to see the difference visually and feel the difference in weight.

[@jacob1207]

I have a Lodge 10" and Victoria 12". The larger pour spouts on the Victoria make pouring off oil or whatnot much easier. I recommend the Victoria.

[@Cook-Culture]

Thanks for the feedback!

[@patriciarinaldi9390]

Lodge has a traditional handle like Wagner or Griswold the Victoria has a newer skillet handle. Good to know that both perform well.

[@dbkfrogkaty1]

I've been using Victoria cast iron for years and in my opinion they are better than my Lodge Chef Collection pans in a few ways. For one after years of use in both brands the Victorias have much smoother surface. I do scrambled eggs with cheese in my 10" Victoria and no sticking. I also have the Victoria 8" pan, 10" and 12" griddles, a 2 quart pot, and a 4 qt dutch oven. All have a nice sooth finish. (Not smooth like the modern cast iron pans, but smooth enough. Especially for the money). Physically I prefer the longer handles and the larger pour spouts of the Victoria pans as well. Lodge Chef Collection pans are a bit lighter than the standard Lodge pans and there sides are not as vertical. They have a nice curve.

[@PyspherE]

I also like the wider and slightly larger rear handle on the Victoria skillets, much easier to grab with a towel or over mitts on

[@cesarpadilla2541]

I have both, I think Victoria is better as it’s surface is softer and the handle is more secure.

[@derrickp]

I have Lodge, Victoria, Field and Stargazer pans. Love them all. They all have unique quirks, likes and dislikes. But I can cook pretty much anything it all of them with similar results.

[@tomdonaghy8757]

Yes! It’s actually about the cook!

[@good4ud]

I am really interested to see a comparison of the Victoria signature polished vs soft finish, they look great but there isn’t much info on them online. Would also be interested to see the polished signature from Victoria compared to the stargazer? Both are modern but with that classic finish. Thanks for the continued work anyways!

[@Cook-Culture]

Thanks. Yes, waiting to get my hands on a polished pan

[@swchristensen]

At about 16:15 you said Field instead of Lodge. Old favourites are hard to get out of your head, eh? 🙃

[@hepgeoff]

Great comparison video, Jed! I'm definitely liking the longer handle on the Victoria. Question: Are the inside cooking surface areas the same measurements on both pans? I wish I could cook with cast iron, but at my age, it's just too heavy for me, especially loaded with food. My carbon steel and stainless steel pans work perfect for me, though. Always enjoy your videos.

[@Cook-Culture]

Hey Geoff, the Victoria is a tad larger at 8.5" compared to 8" for the Lodge. I hear you with the carbon. Excellent for the weight! Thanks!!

[@KrisWiltseArt]

I have a 10" Griswold that belonged to my grandmother, then my Mom. I grew up watching her cook almost everything in it. 50 years! Since I've had it I've used it primarily for Dutch babies and roasting root veggies in the oven. Just purchased a 12" Victoria to replace it at exactly the same price as a 12" Lodge. Tough decision since I have a lodge two-piece Dutch oven that I love. Since I'm getting on in years the handle design of the Victoria sold me. Plus it's esthetically pleasing design. But I'll still use the Griswold for Dutch Babies. Thank you for this comparison! Great channel!

[@Cook-Culture]

Your pan sounds great! Thanks for the support!

[@RobertWalker-lx3qu]

I have been using a 10" Victoria for 4 years it is great and the handle is the thing that sells it, I have small hands and the Lodge handle is not comfortable the Victoria feels lighter and better balanced

[@Cook-Culture]

Thanks for the feedback!

[@italianbirdvideos6190]

I wish everything was made as well as Lodge. If it were, buying in America would be the predominant purchase model. I understand we live in a globalized market economy, but I think I'd choose the lodge (and do) as it's made in America. Don't get me wrong, I'm the first one to buy something from China, Korea, India, etc. It's just that Lodge does what it does so well. Why would you buy something that's shipped halfway across the world when the equivalent is made right here in America.

[@dbkfrogkaty1]

I hear you. For the most part I agree with you. My first cast iron pans were from Lodge. You just can't go wrong with Lodge. Sometimes it's nice to try something different. That's where Victoria comes in for me. The handle has a nicer feel, and they are not quite as heavy as Lodge.

[@epzamora]

Colombia is also America. Perhaps you should have said the United States of America. Lodge is good, but their short handles suck, even just handling while washing, or moving from table to table, etc. The two products are close but the details count, Victoria is a nice option at a very similar price point, almost 100 years of history and with better design qualities for me and many others.

[@UlrichHoltzhausen]

Not everyone is from America, pal. I'm from South Africa and the Lodge is about 40% more expensive here. If the Victoria holds its own at a much better price then it's an easy sell for me.

[@alaind276]

I have 5 lodge, 1 stargazer and 1 butterpat. Butterpat is nice but personally the stargazer has my heart. I think it had the best out of the box seasoning. I like the way it heats up evenly. Has the tallest sidewalls.

[@Cook-Culture]

Definitely a beautiful pan!!

[@rstumbaugh43]

Hell Jed my friend, I have lodges 6-12, and Victoria as well. I’ve gotten used to the standard size handles, on the vintage pans and the modern lodge..I don’t use my Victoria much, my leather handle covers don’t fit right, and I’m not in the habit of using a towel. The ONLY exception to the king handle, is my AWESOME AMAZING STARGAZER…which unless using in oven, don’t need a handle cover or towel.. This was another EXCELLENT review, very informative, especially to read the comments.. GREAT JOB, thanks for educating and entertaining, GOOD ON YOU JED!!

[@Cook-Culture]

@@rstumbaugh43 as always, Rick, thank you for your comments and support!

[@billmoody9736]

How about the pour spouts? The Victorias' are bigger and may pour better?

[@i95smuggler]

I like the helper handle size if the Victoria too

[@dbkfrogkaty1]

They sure do pour better and they don't drip... by design!

[@ES-yi8vv]

I am trying to decide between a 10" and a 12" pan. It is primarily for my teenage son who wants to use cast iron instead of non stick cookware. I can see the value in both. Thank you.

[@andreb.thomas5926]

Thank you for your review/comparison of these two cast iron skillets. I purchased a 12" Victoria cast iron skillet last year for $16 USD on Amazon. I put it in my México "travel kitchen" and it's been a consistent, capable addition to my arsenal of cookware. Although I live in Colombia the other half of the year (actually not far from Victoria's facilities in the department of Cundinamarca), I haven't purchased this skillet to use in my Colombian "travel kitchen" because I have Matfer carbon steel pans. ...but I might purchase one for my Colombian "abuelita". Chao. Retired Vietnam era veteran, ex Detroiter, expatriate currently living in the Colombian Andes.

[@WARnTEA]

Have you tried Nitrogen hardened cast iron like Lehman's? It seems to have a similar effect as carbon steel but seems to need less seasoning maintenance, and maybe hold heat better than carbon steel.

[@Cook-Culture]

Howdy, I don't usually test Chinese cast iron but I may take a look at this concept. Thanks

[@bvazdiniz]

Hello, there… greetings from Brazil! I wish you could try two Brazilian cast iron brands, the “Deli&Co.” and the “Fundição Santana”, just to understand how they would perform in comparison with Lodge and Victoria.

[@Cook-Culture]

Thanks. I like the look of Deli & Co!

[@Splagnate]

I recently purchased a Victoria Signature. It was on sale so jumped on it! Jumped a bit too quickly though as I bought the non polished. The Soft version as they call it is still great. Like a fine sand paper. Finish is excellent!

[@Cook-Culture]

Hope you enjoy it! New video on the Signature coming soon

[@Splagnate]

@@Cook-Culture Looking forward to it. One neat thing I found with the Victoria is if you tap it with a wood scraper it makes a different tone that regular cast iron. You’ll see why in reading about it.

[@janbrewington7771]

Would have liked to see how you cleaned.

[@Cook-Culture]

Simple scrub with chain mail. Easy peasy

[@johnharper257]

@@Cook-Culture A little off-topic, but I have learned so much from your cleaning vids. I was reading about pans in the Globe and Mail recently and all the old myths came out in the comments, never use anything abrasive on cast iron etc. I just looked at my chain mail and smiled. I am getting so much more enjoyment out of my Le Creuset and my Matfer since if have been cleaning and maintaining them the Cook Culture way

[@semesterkatten]

Just out of curiosity..you say in the beginning that flaxseed oil has a too high smoke point?! Isn’t it the absolute opposite,that it actually has a very low smoke point?! Great comparison anyway!

[@Cook-Culture]

Yes, I understand how that can be taken as the opposite of what I said!

[@ethanash2020]

Hsve u done video on your induction cooktop?

[@richardwillford2418]

Interesting. Since we have an old and pretty solid cast iron culture in Sweden, it's quite hard to find foreign brands here. But I actually found this one for 315 SEK (29 USD). Ordering today.

[@nathicana1349]

I live in Norway and here lodge is very expensive, Victoria half of Lodge price but the thing is Victoria doesn't have beatiful Wild Life series😔 and you dont buy those often so I went with Lodge, but wok i think i will get from Victoria

[@Cook-Culture]

Good choice!

[@ckost2308]

I wanted to buy a Lodge, but the handle is too small for my large hands. Victoria looks like a great alternative in the same price point. I have some Pioneer Woman cast iron that has developed a great seasoning that cook incredibly well. Great comparison video Sir!

[@Cook-Culture]

Good choice!

[@billlexington5788]

I love my Victoria! Hope to get a signature series Dutch oven soon!

[@Cook-Culture]

Nice! I have one on the way and will do a review in the next few months

[@billlexington5788]

@@Cook-Culture I am definitely jealous lol

[@billlexington5788]

@@Cook-Cultureonce I’ve had it a while (to get a good layer on there) I’m curious to do an experiment of making ropa vieja, then making cornbread without cleaning it to see how the cornbread tastes. I love both so we’ll see if it’s a good mix.

[@raywise]

Thanks Jed. I did not even know of Victoria before seeing this. We have our recently purchased Lodge Blacklock 10" and 14.5" skillets which we love, however I have just ordered the Victoria 12" skillet going on your video. The hande looks great, should perform fantastically, why not mix it up a bit with cookware.

[@Cook-Culture]

Absolutely! I'm learning more about Victoria all the time and really like what they are doing. This is their premium brand: victoriasignature.com/collections/frontpage/products/copy-of-10-inch-skillet-polished

[@bl4558]

Too much heat on those eggs. The butter should sizzle and bubble... but it shouldn't smoke as soon as it hits the pan. Your eggs would have not stuck if the proper heat was used from the start.

[@aquarius013147]

Do they weight the same?

[@dbkfrogkaty1]

I suspect the Victoria is lighter but I can't say for sure. I have the 10" Chef Collection Lodge. It has a helper handle, and is 15% lighter that the standard Lodge 10" skillet. My Victoria 10" does not have a helper handle and is a litter thinner than Lodge. The longer handle does add some weight.

[@Cook-Culture]

Hi, nearly. The Lodge is 5.1 lbs and the Victoria is 5.2 lbs

[@johneipe]

Thank you for the review. I got the victoria 12" recently but before seeing your review :-D Also, interested to know any recommened scrubber/cleaner for these

[@Cook-Culture]

Hi, I suggest chain mail

[@epzamora]

I've been using cast iron for years but only last week bought my first chain mail scrubbers. NICE. I purchased two types, the regular version as well as the kind with the silicone insert. Get the flat rectangular version with the silicone insert. So much easier to use.

[@evacisneros5621]

What kind of fish spatula is that, with a wooden handle? I haven’t seen a wooden-handled one, and I much prefer wood handles.

[@Cook-Culture]

Nogent Spatula Flexible Wood Handle

[@evacisneros5621]

@@Cook-Culturethank you!

[@8stringmonkey]

We have my mother in law's cast iron bought in the early 70's still going strong. The mid priced nonstick i bought less than a year ago is already warped... buying more cast iron.

[@Cook-Culture]

Nice. That pan will last forever!

[@michaeld9731]

Nice review. This is the first I've seen of Victoria. They look nice! If I didn't have enough Lodge, Griswold, and Wagner already...😊

[@Cook-Culture]

Haha. How can you have too much cookware!?

[@GarrySolecki]

Don’t have a pan, but I have their tortilla press, and love it!

[@Cook-Culture]

Nice!

[@bingster-223]

I have enough cast iron cookware but, that doesn't mean I still don't have a wishlist of cast iron. I'd definitely consider some Victoria skillets one Classic, one Signature. Both 12" I like the look of both the main handle and the helper handle.

[@Cook-Culture]

Just testing the Signature now. So far, so good.

[@bingster-223]

@@Cook-Culture Lucky you lol. Look forward to a possible review / comparison video.

[@Clubtender]

I find the pre-seasoning to be better on the Lodge, but the Victoria is just a far better design. The handles and pour spouts on the Victoria skillets totally outclass the Lodge skillets. My Victorias have retired my Lodge pans to pies and cornbread.

[@Steve-od6hi]

Victoria cast iron products are made in Medellin Columbia, South America, They have a great and proud heritage for quality products.

[@Cook-Culture]

Great company! Family run.

[@Mwm-x3n]

Can't you un-season the flaxseed oil then re-season.

[@Cook-Culture]

Yeah, but it doesn't seem to be necessary

[@kbkingdom2855]

Great review side by side 👍

[@BlueJazzBoyNZ]

Vintage machined cast iron is my pick. Charity shops and on line.

[@TheHuggybear516]

I preach Victoria I think the quality is the the same as lodge but the design is way better love ‘em. Lodge is fine I just think keeping the old handle design and the pour spout is a joke. I’d actually like it better if they just got rid of it all together.

[@Cook-Culture]

I do agree with you but I have some people tell me they love pour spouts....?

[@jamesmcintosh4085]

I used a Lodge for years but it was lost in a move a few years ago. I replaced it with a Victoria and have never had any regrets. It cleans up nice and holds seasoning well. I highly recommend this pan.

[@Cook-Culture]

Thanks for sharing!

[@grantcookcook]

Even from the fried egg test, it seems obvious that the Victoria has better on-stick properties from the factory.

[@Cook-Culture]

The non-stick ability is pretty even, I'd say. The pans are almost identical when using them

[@camelsandcrown]

The handles on the Victoria are better also

[@ArmadilloGodzilla]

I absolutely loathe the handle on the Lodge. Victoria looks nice though.

[@zuuzuka]

I like the looking of lodge more than Victoria, but the lodge in Australia it's way too expensive than Victoria..

[@Cook-Culture]

Interesting...

[@GilaMonster971]

I’ll stick with my #8 $2 BSR thats 50 years old that I got at goodwill.

[@i95smuggler]

😅 Those portions of scrambled eggs made me want a nonstick pan

[@dbkfrogkaty1]

Probably too much heat. Should use an OXO utensil.

[@ascalon132]

I think he was more stress testing them. As someone who cooks french omlettes on carbon steel pans, the non stick properties are just as good as Teflon pans

[@dbkfrogkaty1]

@@ascalon132 I make (...or should I say "try to") French omelettes in my carbon steel pan too. I have the de Buyer 9 1/2" omelette pan. My skills need work as I get more failures than successes. I agree, they are just as good as non-stick pans, once they are seasoned.

[@ascalon132]

@@dbkfrogkaty1 what I've learned: Probably less heat needed. Also I use a little oil to coat the bottom and Then add butter. YOLO

[@johnharper257]

@@dbkfrogkaty1 search for Julia Child, French omelette. Her first show was a 29 minute, one take tutorial on making french omelettes. She has a early video where she makes omelettes using a non-stick (early teflon), an aluminum, and an iron (carbon steel) pan. It made no difference to her! She was Cordon Bleu trained, the omelette done in 20 seconds or so - hot pan and technique.

[@terryrobinson1416]

A grinder or file around the lodge handle makes it perfect. I dont know why the factory cant do this, but its menial compared to the price.frying onions is the chefs way of making a stainless skillet non stick. A d chick peas are a veg. I can fry any veg with some oil and never have a problem with my skilets. Its only meat.

[@Ishiisan]

I started replacing my cast irons with carbon steel since my wife hates the cast iron weight 😆

[@Cook-Culture]

That will work!

[@camelsandcrown]

Dude, I get that you sell Lodge, but it's no where near the best cast iron on the market

[@FrankieKato149]

Lodge sucks Victoria is Better all day

[@Mwm-x3n]

Made anywhere other than china.😮

[@terryshrives8322]

Stick with lodge and keep supporting usa made things. Jesus.

[@zillypaul4343]

😂 I’m just waiting patiently for my new Victoria to arrive! 😊

[@robgover8341]

Lodge is fine until you compare it to other better brands. A Stargazer pan is better than a Lodge pan the day you purchase it. Don’t compare your grandmothers Lodge to a $130 Stargazer and swear they are the same. MeeMaw’s Lodge with 75 years of seasoning is probably not better than a Stargazer on day one.

[@Orr_s]

The video is literally about comparing 2 different 20 dollar pans

[@Rockhunter329]

​@@Orr_sYes. The Victoria costs like $2 more. I have a lot of Lodge, and one Victoria skillet. Pretty much the same. But I'll go with keeping the folks at Lodge employed.

[@Orr_s]

@@Rockhunter329 was more so replying to the person saying a Stargazer pan is better than a lodge or victoria. Yes id hope a 130 dollar pan is better than a 30 dollar Lodge. Lol

[@bryanmcgivney3778]

A 75 year old Lodge was a significantly different pan then today's Lodge pan. It would have come from the factory with a sanded or machined interior cooking surface, unlike today's Lodge with the as cast rough surface. The 75 year old Lodge would have been just as nice when new as a lot of todays premium brand pans.

[@Phlegethon]

Stargazer sucks

[@adambrown6930]

If you're going to buy cast iron, it has to be made in the US. Simple as that.

[@Cook-Culture]

Fair enough!

[@morganroberts8368]

Both are trash. LANCASTER ALL THE WAY!!!

[@Cook-Culture]

That's like saying your Ferrari is better than a Honda. Not a fair comparison.

[@Benroe-yz1nz]

The Victoria is a legit good pan. I can take a grinder and turn a Lodge into a Lancaster 😂😂

[@jtmac9084]

Who cares about pans🥴🥴🥴

[@Cook-Culture]

😛

[@babalu-oc6iu]

People who cook