Is Lodge the Best Cast Iron Skillet? My Honest Review After 5+ Years

[@PrudentReviews]

Read my full Lodge cast iron skillet review for more details: prudentreviews.com/lodge-cast-iron-skillet-review/ Want to know when Lodge goes on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/

[@Bizzare77777]

Can you sand down the inside of a lodge skillet without ruining it or this not recommended?

[@PrudentReviews]

@@Bizzare77777I’ve heard of many people doing it successfully, but I’ve never done it so I can’t say for sure.

[@jackrembold4976]

I have the 8", 10" and 12" Lodge Classic skillets. They start out a bit tough to use when new, but with proper maintenance, the more you use them, the better they get. They are the stars of my kitchen.

[@carstenandersen887]

True.

[@maxpinson5002]

" the more you use them, the better they get. . " KEY PHRASE ^ ^ ^ RIGHT THERE There's no mystery or magic to cast iron cooking vessels. You use the hooey out of them and they get better

[@MarkSmith-js2pu]

Agree completely

[@Texas466]

@@carstenandersen887you couldn’t be more right

[@KatyInNH]

I use my Grandmother’s 100 year old Lodge everyday! She lived near the factory all her life and I inherited several - I think of her every time I use them ❤️ I did buy a Lodge 12 inch a few years ago and it performs perfectly also. It is one of my go to graduation present along with how to use and maintain as well as a math lesson on cookware costs

[@PrudentReviews]

Love this!

[@Xanduur]

That Lodge is built better than the lazy work they do today.

[@lindacgrace2973]

I inherited a lodge skillet from my mother, who inherited it from her mother. I'm in my 70s, so I estimate that my Lodge 12" cast iron skillet has been going strong for a century and performs just as flawlessly as it did when it was new.

[@markjordan4916]

My wife and I love our Lodge Classic 12" skillet. We've had it for over a dozen years. We use it so much, it's place in the kitchen is always on the stovetop. We never put it away.

[@jpp7783]

Same here. We probably do 80% of our cooking in it. It just lives on top of the stove.

[@thomasdausch8557]

I am new to cast iron cookware , purchased a Lodge set and so far it is great to use , and a side note if you ever get attacked while in the kitchen just pickup the skillet and start swinging

[@Visitkarte]

😂 You only swing once, and they run if you miss…

[@Kingfisher1215]

How do recycled engine blocks taste?

[@vinceruland9236]

​@@Kingfisher1215great, actually!!!

[@tab22luvs16]

I have a 12" a 10" an 8" and 2 flat round and a couple dutch ovens for fire pit cooking . I LOVE Lodge . I do a light seasoning after every cleaning. After cleaning I stick pan on my gas burner, heat up a bit and add a light bit of oil. Cast iron is my favorite thing to bake cornbread, brownies and some cakes and breads . Finally got a gas stove and love cooking with cast iron even more than before . Thanks so much for great videos..

[@slick8086]

I'm a lodge fan, but I have two sizes of their carbon steel pan. I cook on one daily. I do have a giant cast iron lodge pan and some Dutch ovens that I take camping. I actually have TONS of vintage cast iron, but rarely use it, my favorite is a 1930's Wagner. Cast iron is fun to collect. I think what the tests you preformed also demonstrate is how mass impacts performance. With the classic lodge having the most mass it was the longest to heat via thermal conduction which makes sense, it also held heat the longest. What might be surprising is that having more mass also translates to faster heating via induction.

[@mothman-jz8ug]

Quality of the material itself? My oldest one was purchased by my grandparents when they married. It is fantastic now, but I will let you know about durability in time. Currently, at 116 years old, it is the finest piece of cooking equipment I have ever used.

[@josephgaviota]

116 years old, THAT'S GREAT !!! My Cast Iron pan is only about 50 years old, and I consider it a classic. You've got me bet by more than half a century !! Jealous, I am !

[@Hightower2804TP]

Talking about longevity of a cast iron skillet is like talking about the longevity of a stone. Yeah its not going to break.

[@jimglatthaar4053]

I own and cook regularly with many different skillets, including vintage Griswold, vintage Wagner, vintage Lodge and contemporary Lodge. Many of the vintage skillets are over 100 years old. I love cooking with cast iron and use it for most purposes. I prefer cooking with the vintage pans and use them most frequently. But I still use contemporary Lodge skillets regularly.

[@tomgotschall7766]

What is it that you prefer about the vintage skillets?

[@jimglatthaar4053]

@@tomgotschall7766 I prefer the lighter weight (no small issue as you age), the thinner walls, the smooth cooking surface, all of which adds up to a quicker heating and easier to season.

[@Kingfisher1215]

Vintage are smooth, have better features and have history. If you are lucky and find a nickle plated or chrome plated version, grab it.

[@gchomuk]

I have a 9" Griswold skillet I bought for $5 about 25 years ago in a second-hand store. I love using that skillet. Based on the logo, I know it dates back to the 1930s. I've made omelets with it. I also have several Lodge skillets that range in age from 10 to 30 years young. They all get used. My wife can't handle the weight, but I use them as often as possible.

[@alclubb]

I have owned Lodge skillets since I got married 57 years ago. I love them. They perform consistently well and there are never any surprises with the results. I do think my older pieces that were made before they started doing the pre-seasoning are smoother finishes and seem to season better. But I love them all. I have skillets in sizes 8", 9", 10.25, 12" and a 2 quart Dutch oven, a 10"round griddle and a rectangular griddle.

[@gchomuk]

Sounds like we have the same set of skillets, but mine are younger than yours.

[@lauradomenico3264]

You can go to the Lodge store in Tennessee and get a “seconds” pan. Much cheaper and same great quality.

[@davidvogel6359]

why is it a seconds? are there casting flaws and can they be smothed out?

[@pjschmid2251]

If you don’t like the pieces of paper sticking to the pan when you dry, it, don’t use a paper towel. I would think the easiest way to dry it reliably would be to put it on the stove and heat it up a little.

[@stevewebber707]

I use paper towels to wipe out residues and oil. Since I am not a fan of washing cast iron with water unless it's in bad shape, Drying it, isn't a regular issue for me. Definitely wouldn't try to dry it with paper towels. Regardless of shredding towels, I want it more thoroughly dry than towels can manage..

[@Olaf236]

Take an angle grinder with a flap wheel and smooth that inside. Comes out like glass, reseason and it’s better than any Teflon or nonstick coatings, and wipes out clean with paper towels when resurfacing with oil.

[@maxpinson5002]

I've sanded all the rough cooking surfaces of all the cast iron cooking vessels I have and use. People have been doing that for many years. The vendors used to offer sanded/polished iron cooking vessels at a higher price than the lesser finished models

[@stevewebber707]

@@B_L_Smith I am not going to tell you to do things differently than you do, since it seems to work for you, but I have had different experiences than you. My Lodge skillet has it's bottom smoothed, but not it's sides, since that curved surface was more trouble than it's worth to sand down. When I use a paper towel to wipe out my skillet, I do have to be careful about shreds on the sides, and this is not because it is sticky from poor seasoning. It is very much abrasion from the rough finish. I am not sure why it would be surprising, that a sand cast finish could have abrasive properties. Whether people sand the surface or not is a matter of preference, and apparently controversial. I am of the school of thought, that there is more than one way of doing things effectively. The reason I have a smoothed surface, is not because it won't abrade paper towels. It is because that is the sort of surface I prefer to cook with.

[@Olaf236]

@@B_L_Smith only one moron here. Cast iron companies used to grind them smooth but it cost money. It’s just a money saving move, nothing more.

[@mscatnipper2359]

Thank you for this great comparison! It confirms some of my opinions and answers some of my questions.

[@PrudentReviews]

Glad it was helpful!

[@nyohaku]

I finally got around to getting the classic Lodge 10 inch. It’s the perfect size, thickness and balance for my kind of cooking. Joins the somewhat thinner 12 inch Wagner I’ve cooked on for 40 years. But when it’s time for a hardy red sauce, the enabled cast-iron Staub skillet with the heavy lid comes out.

[@krazmokramer]

I have several Lodge skillets with long stainless handles and stainless helper handles. Aside from their awkward weight, they have been great performers on the stovetop and in the oven. I happen to think they look pretty good, too. THANK YOU for this review video!

[@rickymoss4565]

I have so many Lodge items that my wife just shakes her head when I walk on with another one! My favorite is the 8" when I cook breakfast for myself, the 10" when i cook for us both. I mainly use the 12" for camping. We both use the 8" for cornbread, but I probably like the cornstick pan best for cornbread. The older and darker they are the better.

[@stevegordon5243]

My wife also shakes her head when a new cast iron piece gets delivered from Amazon or Ebay......LOL!!

[@lrow5416]

I just bought a 10” Lodge Classic for $15 at Marshall’s yesterday! Scored! 😊

[@PrudentReviews]

Great find!

[@Skandar-DZ13]

I'm living in Russia, and I use the Lodge dishes. It's sincerely the best I've ever seen

[@josephgaviota]

👍

[@tlewisAK]

I’ve got a couple of them. I rarely use my high end stainless set anymore. My 10” and 12” are my goto skillets. I’ve had my 10” for about 7 years now, and it’s glass smooth now due to constant use. I enjoy mine so much that I’m giving a set to friends as wedding / Christmas gifts.

[@jeffreyfwagner]

I own several brands of old USA cast iron but Lodge is the best deal for anything new for me. Induction heating is my favorite way and iron really works well there. Your review is excellent stuff.

[@PrudentReviews]

Thanks for watching and supporting!

[@llchan]

I got my Lodge classic in 2020 at the start of the pandemic as I planned to cook every day. It’s my first cast iron and I was afraid of the high maintenance. I paid around $20. Turned out it was the best purchase I had. I thoroughly enjoy it.

[@PrudentReviews]

There's not much that you can buy for $30 and use every day forever...but this is one of those things

[@russlehman2070]

Cast iron skillets are not high maintenance at all, aside from the initial seasoning.

[@maxpinson5002]

Yep The "seasoning" myth that was started by the F**d Channel and all the PBS cooking shows did more to screw up C.I. cook vessels reputation that anything else in a century. Repeated use many times is what makes a cast iron cooking vessel good

[@SeraphimCramer]

I've got a Lodge Blacklock. Much lighter weight than any cast iron I've ever felt, longer, forked handle that doesn't get as hot as quickly, came triple seasoned from the factory, & still performs just as well as the classic Lodge my mom has. It is about 3 times more expensive than classic Lodge (though $60 for a 10" is still not that bad for such a great performing pan, plus I got it for closer to $40 thanks to working in a kitchen shop), but that's really the only drawback I can think of.

[@BluishGnome]

I’ve had my Lodge cast iron skillet for 20 years. It’s been through a lot of mishandling and learning experiences on my part, but it’s come back time and time again and is now a well-seasoned mainstay in my kitchen. Completely nonstick and reliable. Best $20 I ever spent.

[@werpu12]

I just bought a cheap cast iron skillet from Amazon probably south american origin, does the job just fine... have cooked dozends of meals with it already, love it for what it is. After all cast iron is cast iron! Would love to try carbon steel pans, but have not yet bought one, because the cast iron does the same as the carbon steel, cooking wise!

[@maxpinson5002]

I have several cast iron cooking vessels of foreign origin, and they cook just fine. Nobody has ever complained that so-and-so was cooked in a Taiwan skillet instead of one of my Wagner skillets 😂

[@werpu12]

@@maxpinson5002 Jepp it is what it is, a cooking vessel made of cast iron! If you treat the pan right (aka cook with it regularily) it just will become better over time!

[@maxpinson5002]

Absolutely! ! People today have forgotten. The early pioneer people cooked on open fires outdoors when they could, and often on the embers of the fireplace on the hearth. Many like my own ancestors used a dutch oven to bake with because THAT WAS their oven. Not everybody had a freestanding separate range/oven. Their cast iron cooking vessels were bought for economy and durability for use with flame and direct heat and became slick with constant day in day out use. Cooking several times a day times 365 days would rapidly "season" any cast iron cooking vessels with the cooking grease they had on hand. (Lard)

[@Xanduur]

If it’s a Victoria, it a well built cast iron skillet.

[@Meatbalzz]

Ive had my Lodge classic frying pan for about 8 yrs and it’s the most reliable piece of Equipment for cooking. It takes 5 minutes to clean and season and it’ll give you a lifetime of work.

[@Drmikekuna]

Have had a Lodge 12" (and others) for over 30 years and it functions better than the day it was purchased. My only complaint? Weight which has become a bigger issues as I age.

[@PrudentReviews]

"better with age" is a common theme with cast iron. Glad to hear you've enjoyed yours for so long.

[@rosethorne9155]

Thank you for this video! It's super helpful! 😁 I bought myself a second-hand Lodge 8" cast iron skillet years ago, when I was in college. It was the only skillet I use to make myself breakfast for about 10 years! 😊 The seasoning on it is as smooth as glass now. I've used it for everything--now that I have a 12" Griswold skillet, I use the 8" Lodge to bake. It makes FABULOUS cottage-style bread loaves, cornbread, and brownies. I also have a few other cast iron pieces--one 1960s Griswold 12" skillet, and one Wagner Ware chicken fryer that has been my "soup pot", for about 10 years. They all work wonderfully--and i prefer them to all the stainless steel and nonstick (eugh) pans I've used. The Wagner fryer is the easiest pan to clean that I have ever used; seriously, once I am done, I just put the food in storage containers and then pour a bit of soap and water in the pan, swirl the water, and wipe it out. Done! 😀

[@51hondarc]

Thanks for the research... nice work! I use my Lodge classic 12" almost daily.... I stir fry my lunch and absolutely love it!!! I also have an 8" skillet that I mainly use for eggs... and I have the dutch oven... great products!

[@william38022]

Over the years, I just can’t tell you how much cookware I’ve actually thrown out and thrown away. However, all my cast-iron cookware still works great both my inherited vintage cast-iron and my new lodge(newer) I haven’t actually bought new cast-iron cookware from Lodge(or anywhere else) for the last 10 - 15 years probably however, it all works great.The Lodge classic is the best value out there(flat out man) don’t worry about short handles on a Lodge classic.I cook on a gas stove, and the weight of my lodge is actually ideal. The skillet doesn’t slide all over the cooktop of the stove. And as far as the little tiny dimples inside the bottom of the skillets(and cookware in general) Lodge manufactures isn’t necessarily to save money. I suppose it could actually save a couple of pennies in the manufacturing process however, please bare in mind here folks, the people that design and manufacture Lodge cookware are tops at what they’ve been doing for a for a long time now. Those dimples are there for a reason, carbon collects in the bottom of that pan. The more you use it the more the carbon will collect in the bottom of the pan in between the little dimples and even after you clean it ( if you’re cleaning it correctly) the carbon remains in the bottom of that pan the more you cook with it. I use a little canola oil or olive oil and sometimes I even use pork lard to make fried potatoes and onions, and as the gentleman stated here earlier these pans wonderful for baking bread and other things in. We also use our big classic cast-iron Lodge skillet to make the best thick stuffed pork chops you could ever possibly imagine. When I serve those, they lick the platter clean lol. To help deal with the weight of the large Lodge cast-iron skillet develop a two hand approach use two potholders one hand on the long handle on one side and a potholder and hand for the shorter handle on the other side. You don’t want to touch a cast-iron skillet when it’s up to temperature, don’t ever put your fingers up through the shorter handle between the handle and the skillet when it’s up to temperature/hot or you’ll burn yourself so bad you’ll have to go to the emergency room,,,use potholders you don’t need to be moving a heavy hot cast-iron pan around to begin with in the first place it’s far too dangerous. If you’re thinking about getting a cast-iron pan I don’t think you could beat Lodge. You don’t need all the fancy stuff. The short rounded walled chef series pan looks nice and I imagine it is however, those short sidewalls will end up being a pain in the A Double,,,every time you try and flip something over food may slide up to the top of those short walls and and end up dripping grease down over the side.and you’ll have to be constantly wiping it off something to think about..

[@WhatWeDoChannel]

Thanks for that. My wife and I love the Chef series pans, we have a load of them and find them easy to use! I reckon we will have them for life and pass them on.

[@brucemiller8109]

Have a 12 inch standard lodge in the home, when I'm camping/hunting I use lodge to cook on and after a quick clean a hand warmer. It radiates heat for a long time

[@tectorgorch8698]

Good job. I'm Lodge all the way for cast iron. I'd probably prefer a smoother finish but it's not a major issue for me. I've made many omelets in a small Lodge two handled skillet without any sticking.

[@raczyk]

Isn't it better non stock with a rough surface?

[@tectorgorch8698]

@@raczyk Maybe. Most cast iron and carbon steel enthusiasts use a lot of butter, oil, grease etc. So... who knows?

[@johnr5545]

I love cooking. With Lodge, pans they are safe and healthy thanks and God bless

[@wilkbor]

I bought three of the Lodge classic a few years ago and have been very happy with them.

[@PassiveAgressive319]

I’m coming up to 4 years and I have no complaints whatsoever ❤

[@pdx_polymath581]

Lodge doesn’t “not smooth” their cast iron, they media blast it to obtain that surface. The texture is intentional

[@scooter5940]

Yeah, no. They blast it so it is no longer a rough casting, which would be even rougher than it is.

[@brianh2287]

Best pan review channel on the internet without a doubt. I only have a lodge iron skillet and I have had zero issues with sticking and maintaining the season. They are AFFORDBLE and perform. I frequently use my cast iron lodge for searing so I like the mass. I heat it in my oven to 500 degrees to get even heat then sear my steaks. It holds the heat perfectly. I also love my lodge for baking and pizzas.

[@PrudentReviews]

Appreciate the kind words!

[@esoxhnter]

I've had a 10" classic lodge for 30+ years and it is the most used pan in my kitchen. I roast, bake, and fry in it.

[@codysoyland]

I grinded/polished the surface on my trusty old Lodge 12" skillet a few years ago, and I enjoy the smooth surface for cooking and cleaning. Use a silicone carbide strip disk for the bulk of the work and sand with increasing fineness. Blue the surface with a stovetop on high before seasoning and you'll have a beautiful result.

[@PrudentReviews]

That's awesome. I'm curious though - what do you see as the benefit? Do you notice food sticks less?

[@codysoyland]

​@@PrudentReviews Like you demonstrated, the non-stick effect is probably about the same, but I like that I can slide a fish spatula under my food smoothly, and technically it does reduce the surface area so it can only help with sticking. Cleanup with a paper towel is quick and doesn't leave paper towel fibers. And I don't believe claims that seasoning sticks better to rough cast iron.

[@mattbianchini-i5j]

I just sanded my 10” lodge by hand with sand paper in about 15 minutes. Wasn’t trying to polish it just knock down the high points. Still trying to build the seasoning back up but it should come with age. It works great and prefer the smooth feel.

[@russbear31]

I have some old, vintage Lodge cast iron skillets that are 60+ years old. If you run across any old Lodge pans that are more than 30 years old you'll notice that they are as smooth as a baby's butt. They used to grind them down in the factory until they were as smooth as glass. After Lodge invented the "pre-seasoned pan gimmick" in the mid-1990s they stopped smoothing the pans. The pre-seasoning wouldn't stick (and it takes a lot more time and effort to season a pan that is absolutely smooth). Customers hated it. Back in the day (30+ years ago) the older, smooth Lodge pans were sold unseasoned and coated in a thin layer of bee's wax so they wouldn't rust on the store shelf. You had to remove the wax and start seasoning from scratch. It just about sent Lodge into bankruptcy because few people were willing put out the time, effort, or hassle. (A cheap Teflon pan was easier to use.) Lodge's invention of pre-seasoning is what ignited the new "Cast Iron Renaissance" and the current "Cult of Cast Iron." It made cast iron cooking easy for everyone. You didn't have to spend days or weeks cleaning and seasoning a pan and getting it ready for cooking. Just go to Walmart, buy a pan, and start cooking immediately.

[@troystallard6895]

I did that to my Lodge cast iron wok, and it was a mistake. No matter how thinly I applied oil when seasoning it, the seasoning sluffed off when I cooked with it. I'm not sure why, because I have a couple of old Griswold's that are smooth as a baby's bottom, and I've never had a problem with them. I finally stuck the wok out in the weather and let it rust for a year or two. I'm about ready to throw it in my electrolysis tank, re-season it, and give it another try.

[@JohnShea-h8o]

I get my Lodge cast iron cheaply from Walmart. They always perform well for me. The 10.5 " high sided pan with matching low sided pan lid combo is great for baking no kneed bread. My only complaint is that the 12 inch pan is heavy, but great for pancakes. Rough cooking surfaces will smooth out with long use and have presented no problems. Their enameled Dutch ovens are good for acidic foods and soups.

[@maxpinson5002]

You can sand the cooking surface with sandpaper and wash out well to speed up the process. Repeated use will make them better with time. The old timey mail order catalogs used to offer different prices and grades of cast iron cooking vessels, the higher more expensive grades having carefully sanded/polished cooking surfaces

[@daletaylorjr.4786]

I have sanded and seasoned a few modern Lodge skillets. Not polished. But they are all wonderful right out of the gate. I reach for them over my vintage collection often.

[@cherylwilliams2107]

I just purchased the Lodge 10.25” skillet. Says it is pre-seasoned, but I had to go through the seasoning process after first use because food was sticking. After seasoning, it is everything I hoped it would be, very pleased with this skillet, have spent a fortune on non-stick pans, wasted money, my Lodge will serve us well for many years to come. Only concern is the weight, have to be very careful, we have a glass cooktop, don’t want to crack or scratch it.

[@werpu12]

Pre Seasoned pans usually need another 1-2 layers of seasoning, they are just preseasoned so that pans do not become rusty, most manufacturers also recommend to run another 1-2 season cycles after unwrapping. To make matters worse some pans come with additional non season coating like wax which you have to rub off first (aka many carbon steel preseasoned pans) before running your own seasoning cycles!

[@maxpinson5002]

The more you use a cast iron cooking vessel, the better it will get. " season" is in the pores of the cast iron, and can't be rubbed off. It's not layers like paint or powder coating. That's what the old timers called burned on crap 😂

[@privatebubba8876]

@@maxpinson5002 It can be cooked off.

[@johnagen3688]

ABSOLUTELY LOVE LODGE!!!!!!!!

[@TexasScout]

I bought a large 12 inch standard skillet about two years ago and I have been very impressed with his performance and compared favorably against some skillets I have that are over 100 years old I’ve been completely satisfied with

[@wooddavid8293]

Love my Lodge cast iron cookware. Also love my Bayou Classic and Victoria (a brand from Colombia). All work well on our induction stove. Lodge is a decently priced American classic that will outlive you and your children.

[@islywynn7678]

I have my grandmother’s Wagner. Love it.

[@calvin013]

Nice review. I have several $$$ brands as WELL as Lodge... and you're right. It's an iron pan. Get the style you want and that will cost you,. Lodge is perfectly fine. Anyone that tells you that Lodge is bad because it's "Cheap" or any other reason... is defending their insecurities.

[@TheCynedd]

I have been cooking with my Lodge Classic cookware for 51 years. The pots, pans and skillets from my cast iron collection are my favourite cooking vessels. Almost all of my cast iron cookware is Lodge.

[@ShutTheMuckUp]

I have the Lodge 8, 10, and 12 inch skillets, and the 11 inch square griddle. They cover most of my needs. Probably gonna get the 15 inch pizza iron as well for making thin crust pizzas. I use the 12 inch skillet for Chicago style deep dish pizzas. I love these hotrods. The more you use them, the better they get. Just make sure they're properly preheated, and don't go past medium heat, and you'll have phenomenal results every time.

[@kathrinlancelle3304]

I do own a couple of Lodge cast-iron things. The square grill pan and 5.5 qt Dutch oven. I use both of these regularly. I also have a 9 inch or so round skillet, which I hardly ever use. My favorite skillets are a small Crescent F'dry from the 20s or 30s, and a pre 1960 10.5 inch Griswold. Those babies are just the bomb, super smooth, and so much lighter weight than the new Lodge's.

[@Benni-rp9or]

Are Lodge cast iron skillets the best? Probably not, but they are the best value. I bought the three sizes pack at Walmart 5 years ago for around $30 to be used as a white elephant gift. The Christmas party was cancelled and I kept the gift for myself and have been using the skillets ever since. Love these things!

[@scooter5940]

That’s exactly right. I have Lodge and several of the fancy, expensive brands. I prefer the fancy pans, as they are lighter, have better ergonomics and aesthetics, and the smooth surface. But in terms of things that are important in actual cast iron cooking - not sticking and heat retention? Pretty much all very similar. So buy the expensive pans only if you want to - you sure don’t need to.

[@MichaelOKC]

I have a 12" Lodge skillet and a griddle that I absolutely love and use daily! I only get other brans when I am rescuing them from a flea market or elsewhere!

[@troystallard6895]

I bought one of those red silicone handle holders, and found out that unless I take a death grip on it, the handle (and consequently the pan) will turn inside it when I try to lift a pan. The first time it happened, I lost a pan of food all over the stove. All it's good for is scooting the pan around on the stove, and regular potholders work just fine for that. I haven't gotten around to throwing it out, but it lives in the bottom of a drawer.

[@2old4allthis]

I agree. I use thick cloth handle covers and they work much better.

[@kevinalthage9826]

I love my Lodge! Which I have used for years.

Nice content, I also learned a lot from your videos about steel and hexclad cookware. One note: As imperial units are only used in the US it would be super nice if you could either use metric units instead or add overlays giving the equivalent in metric units for the rest of the world. Keep up the good work!! 🙂

[@PrudentReviews]

Great feedback. I'll keep that in mind for future videos. Thank you!

[@kathrinlancelle3304]

Hi, I'm German and grew up with the metric system. It makes so much more sense. I have been in Florida for decades and am now able to use either system interchangeably. Conversions are pretty simple though. Aside from just googling inches to cm, or oz to ml etc, 1 inch is 2.54 cm. 1 quart equals about a liter. 1 lb is a little over 450 grams. There are 16 ounces in a pound. I will gladly answer any of your questions regarding conversion of measurements.

[@establ]

I have a 10" and 12" Lodge. I sanded the bottom smooth on both and now they work great.

[@23Firedude]

I have the 8”, 10” , and 12 inch Lodge skillets plus a Lodge griddle. I cook almost exclusively with cast iron.

[@apuz13]

Fantastic video as usual.

[@PrudentReviews]

Thank you so much! Appreciate the support

[@leoz6338]

I would love to see a new vs vintage cast iron video. I have an 80 year old Wagner cast iron pan that is smooth and magical.

[@PrudentReviews]

Great idea!

[@willjay916]

This is the truth! I have a 12" Lodge, which is a trusty performer, however if the quantity of food allows, I always check first to see if I can use the 10" Wagner skillet that was Mom's instead.

[@cgirl111]

I have a set that was given to my mother as a wedding present in 1952. I fully expect my grandchildren will be passing it along.

[@curtismatsune3147]

Take a look at the Victoria brand cast iron made in Colombia. I got the 12" a little while ago for $17 on sale ($25 regular price). The handle is longer and more ergonomic than the standard Lodge and the pan itself is similar to the Lodge Chef Collection.

[@WhatWeDoChannel]

We love our Lodge pans! We have the Chef collection in doubles of different sizes. We have a couple of the Lodge round griddle pans, great for pancakes and French toast! We also have a really big Lodge cast iron wok which is great for cooking Chinese food. I also love my five Lodge bread pans, having five pans allows me to bake fairly large batches of bread. Lodge is definitely my favourite cast iron pan!

[@evasokolek4616]

I have a 10 and a 12 inch lodge skillet; neither hold the seasoning as well as my Wagner skillet. They do the job but my Wagner is my favorite.

[@herrjohnson8894]

I bought a Lodge 12-inch skillet from Walmart about 25 years ago. It was unseasoned because back then they hadn't started "preseasoning". I think it cost $12. I use it to this day, regularly. An amazing thing.

[@MarkSmith-js2pu]

For what they cost, everyone who likes to cook needs a Lodge cast iron. It is true, properly cared for, they do get better with age.

[@techdavis]

I have 3 lodge classic skillets (12, 10.5 and 8 inch), and one old Griswold 6”, and I love them all, but by far my favorite pan is my Griswold. That glass smooth interior is amazing. Perfect for frying an egg or two. I’ve had the 12” lodge for 30+ years, and after that much use, the inside is almost as smooth as the Griswold, with just a slight texture. The 10” Lodge I made the mistake of sanding smooth, and I have never been able to get a good seasoning on it since. It’s ok, but never the hard black seasoning, it stays a bronze color no matter how often I use, fry with or reseason it.

[@Dojibu]

Found a 10.25" Lodge classic skillet in my local grocer and didn't stop to think much outside of "OOo cast iron!" Picked it up immediately and did some post-acquisition research into care and maintenance on cast iron cookery because of all the superstition and stuff about actual washing of the things. So far I'm about a week in, and it feels way more non-stick than the pans that actually claim to be non-stick. There are many tutorials, but always get the feeling that my care and maintenance might be just a tad off. I think I'm doing good but we'll see how we're doing down the road.

[@TerraPruett]

I own two large Lodge skillets and one 12" deep Dutch oven. I have four antique skillets my mom left to me. Three Wagners, a five inch and two 9 inch skillets. I also have a Griswold of Erie PA. The Wagner's are smooth on the cooking surface while the Griswold is a little rough, likely from 100 years of use. Mom passed in 2014 at the age of 100 years and 6 months. I'll be 80 in 8 days. The only two cooking surfaces I really like are my cast irons (including my Blackstone flat top) and stainless steel.

[@rubenjohnsrud5344]

Both onne for my dad a cupel of months ago the presisening is holding up great. Especially considering how bad he is whit maintenance

[@suzannemichell7985]

I think the black lock griddle is the best. I love cooking on it, and the large skillets are absolutely instructive and the best.

[@wizardofahhhs759]

Lodge cast iron will smooth out with use over time. I have Lodge pieces I bought new 30 years ago when I got married and they're just as smooth as my Wagner and Griswold pans.

[@asintonic]

Awesome video thank you I'm looking for a lodge pan. Do you have any videos on oil splatter pan covers?

[@PrudentReviews]

This should help: Oil Splattering All Over Your Cooktop? 5 Simple Tricks to Prevent It kzbin.info/www/bejne/e6jZYqZ9r6mGhJo

[@tab22luvs16]

I always burn off. seasoning that comes on the cast iron and season it myself . In my experience this is better seasoning than that waxxy stuff put on at factory. I was told that's more for protection against any rusting during shipping and while sitting on store shelf .

[@jennysquibb7440]

I think you should compare Lodge to Victoria. Victoria is also reasonably priced.

[@garykcarpenter]

I've used my Lodge skillets for 20 years!

[@paulschmolke188]

I like my old rescued and reconditioned Wagners from times gone by. They’re lightweight and well designed. Lodge skillets always felt overweight and clumsy. I have several sizes ranging from about 6” up to over 12”. I have a variety of lids that fit well enough.

[@teklife]

kudos to lodge for selling great cookware at an affordable price. let's be real, iron is cheap cheap, BUT it is heavy AF, so i imagine the shipping costs must be insane. i can't imagine the trucks getting loaded out of there factories, how bogged down they must be. i've tried to pick up a stack of them and couldn't, felt like an anvil! i don't have lodge, just a few odd brands of cast iron. one is korean, and really rough, with a weird shape but screw on wooden handles, which is an amazing feature, and no pour spouts, and a 10" one with a smooth surface. surface wise. my smooth one is like the premium cast iron skillets, and the korean one like a lodge, but both are able to cook eggs with no mess (must use oil or butter). i love them both.

[@angiestaudt4883]

Love my lodge! I have almost a whole set, but seven and nine Court Dutch Evans, it’s 1012 and 14 inch frying pans, as well as pizza pans loaf, pans, and sheet pans. If large makes it, most of it I have it.

[@nomansland4811]

The internet is full of arguments for smooth surface over texture but my experience is textured is best. Waste of time to destroy the factory seasoning and smooth it out. I’ve only done this when restoring an old rusty pan. Pay attention to seasoning and nothing cooks or cleans up like cast iron. Good review.

[@privatebubba8876]

Totally disagree.

[@bingbang3318]

How many products do you buy that get better the more that you use them?

[@PrudentReviews]

very few...cast iron cookware, jeans...can't think of anything else

[@tomhorsley6566]

I've got a pretty old lodge 12" skillet, but it is too heavy for convenient use, I use the more expensive (and thinner and lighter) 10" "Blacklock" skillet much more often.

[@gchomuk]

I have several newer (30 years or less) Lodge items, but I also have a Griswold Block letter smooth bottom skillet from the 1930s. I've made omelets with that skillet!

[@RealBelisariusCawl]

13 year review here. All I’ll say about my 10” skillet is that it’s the best piece of cookware I own and I will never get rid of it.

[@anthonycolbourne4206]

Results are pretty much as you would expect based on the weights of the pans, but the biggest difference is with the efficiency of the induction burner. I've never cooked with one, but after seeing these results, I'm more impressed with that combination with a heavier pan.

[@tr_vmi4844]

Lodge is an amazing deal....I cook with modern, vintage and all cast iron in between. They all have their place....and Lodge is as solid as any.

[@phyllispitts6656]

I have the lodge flat skillet. I love it!

[@RebelCowboysRVs]

Buying lodge puts food on my friends an neighbors tables, so as a local, I am biased. So its nice to see them test well.

[@Larry-d3i]

I know you are into comparison testing but I would love to see a video of you baking cornbread in a Lodge skillet and see if it will fall out of the pan while still hot. Mine usually sticks.

[@stbeeman]

While I’d love to have a vintage pan or two, like a Griswold, I’m convinced the Lodge cannot be beat at the price point, or on pure performance. While your tests were interesting, the real test is how well these skillets cook. That’s affected significantly by the understanding of the chef on how cast iron skillets work, and how to take care of them. Those data have very little to do with the tests conducted. It was still interesting, and I’d share your conclusion, but as a test professional I kind of had to point that out. With that said, proper cleaning and re-seasoning after every cook (not the full deal, but applying a good high-temp fat like canola oil to a hot/warm pan) turns the Lodge skillets into masterpieces that simply don’t stick. They are simply awesome. In a dream kitchen I’d have a complete set of Lodge cookware, including the ceramic coated double oven that’s in my kitchen, and a couple of carbon steel skillets for more French-style pan searing. I’d cheerfully get rid of my Calphalon and OXO non-stick stuff…Lodge is just that superior. And given I’m 6’3” and the better part of 250 lbs, the weight isn’t an issue. :)

[@frizzen]

I have 3 lodge skillets, 2 dutch ovens, a pizza pan, and a chicken fryer. They are a good deal, but: 1) I've sanded most of them to make them smoother. 2) Victoria is an even better deal but they don't have the variety. The Victoria skillets have the same heavy bottom, but the sides are thinner/lighter and the handle is much bigger and more ergonomic.

[@raczyk]

Do you wash the lodge skillet with soap to re.ove any industrial oils? Then reseason with oil?

[@kendavis8046]

My wife and I have a few of them (Lodge, that is.) Now I have an inkling to make some cornbread for dinner tonight.

[@dm9078]

I know my lodge 12” is the best snd I didn’t need Serious Eats or Food & Wine to tell me; although i trust both those organizations very much especially Serious Eats.

[@willanderson5088]

I got a set of lodge pans a few years ago. After about 30 seasonings I got my small egg pan and my giant pan to finally take the seasoning. My midsize pan I got had a spot in it that would repel all oil. Tried everything I could thing of to get rid of whatever was in the metal but tossed it. I have to reseason mine after every time I cook. Funny I got my mom’s old set last month. I seasoned them when I was a teen and haven’t since. So my question is where can I get a good cast iron pan like they use to make. Do I have to buy old ones? My mom’s house is almost done and I have to give them back soon and not looking forward to it.

[@vickypeterson7688]

I love my lodges although i dont know which deries they are from bought at different times ...still the best tools i have in the kitchen

[@raspycellist]

I soak mine in Dawn dish soap after each use. I don't worry about the non stick portion of the pan.

[@scottrichards3587]

Bought a L classic 2 years ago. Love it, just made cornbread this morning. 1 problem: I'm 15 lbs heavier.

[@PrudentReviews]

Hahaha that is one downside

[@raczyk]

Can one use debuyer carbon steel pans over a fire, just as the cast iron pans?

[@ericbarlow6772]

You could do like I do and use what you inherited. I have a Griswold skillet and some Birmingham Stove which are still going strong today. In age, they are close to the century mark.

[@jacob1207]

I have a Lodge 10 inch cast iron skillet but prefer the design of my Victoria 12 inch skillet. It has larger, more useful pour spouts and a longer, raised handle that I find easier to use. Victoria cast iron is made in Colombia and the cost is about the same as Lodge.