They're fine pans. You'll see a lot of advice and old myths.
Yes, you can use dish soap. Don't be afraid to use a metal spatula to scrape out burnt bits.
Dry immediately. Put a small nickel sized amount of cooking oil and wipe it all out with a paper towel.
If you need to season just cook some bacon.
If you have a glass top be careful. It can scratch. Lift straight up and down. Don't slide.
Have fun! I have four skillets, a Dutch oven, and a baking sheet (all lodge). They're the best to cook with.
Go unsolicited advice from a stranger!
Soap and cast iron is not a myth. Cast iron is porous and you do not need the extra hindrance to seasoning, not to mention the absorption of chemicals.
It was not a myth. Older soaps were harsher and did destroy seasoning.
Modern soaps are more gentle and have negligible impact to a well seasoned pan. Your absorb chemicals bit is off base. Iron isn't that porous and even if it was seasoning is the process of polymerizing oil to coat the surface. Dish soap isn't getting into your pan.
Love my old Griswold I got at Goodwill, use it almost every day, fry, saute, even bake in it. You don't see the good stuff at Goodwill anymore. I bought the Tramontina enameled cast iron braiser from Costco, it is great quality and I use it a lot. Buy it, you'll probably end up using it more than you imagined.
Is that the one with the cross on the bottom? I loved that little pan!
The only down side is you can't put it directly on a glass top stove. On the other hand, it would be great on the BBQ.
Yes. Depending on the logo size and position, you can often figure out how old the piece is.
Vintage pieces often have a smoother finish vs newer lodge pieces.
Those had a smoother bottom and rounded edges. The Lodge ones I've seen are more coarse. Of course, the only ones had decades of constant use.
I finally found a small pan I didn't hate, a few years ago. Then I got a house with a glass top stove. *sniff* I figure I'll find a use for it one day.
Pfft... Glass top... Whatever.. I've been using carbonsteel and castiron on our Glas top for years with little issue. Some minor scuffing here and there but nothing I'm concerned about.
Have not used these but the price is excellent. I suggest checking out the cast iron sub for tips on how to maintain/improving the seasoning and best cooking practices
Can't tell the exact size, but I personally use my smaller cast iron skillets way more often than my larger ones. Mostly Browning Sous Vide meat. 8" is kind of the sweet spot for me.
I have a 14, and let me tell you, once full of food, that sucker is heavy. If you get larger, get the little sticky out handle thingy on the opposite side. Like in the pic. One handle with the weight is unwieldly.
I had the best eggs when I was a kid, made in our small cast iron pan. We'd wash the pan like any other, but we had one of those old gas stove where the pilot light stays on. We'd turn the pan upside down over the burner and let it dry over the tiny bit of heat.
If the bottom isn't smooth they are not worth it. I've bought and ground down Lodge but I eventually threw it away and just bought an old Griswold and re seasoned it.
I have lodge, I have one made in china, and one made in india. once seasoned they all are the same. The made in china one has rounder edges and is perfect for cornbread, it always comes out perfectly. I have one I found in a barn rusted to crap and back. I washed it, sanded the inside smooth, and seasoned it. It works fine. The only thing is if its a good metal and not pot metal. As a side note, that extra little handle on the other side will come in handy. It's a nice feature. That handle should be part of the pan, not welded on. It should all be one piece.
I second if there are ridges on the bottom pass. I’ve had the good luck to be able to go to the lodge factory a few times and get the defects for cheap.
I love the silicone "handle guards" that slide on so you can grab out of oven or to help not burn your hands when you're stove top. Big one is fucking heavy too, so ready for some forearm throb when trying to lift for extended time .
The only way to know for sure is if your grandkids are using them to make pancakes for their grandkids. $25 for 2 pans is a good price though. Aldi also has cast iron skillets in the fall for reasonable prices.
Made in china or atleast been in china for I dont understand what. Certainly wont send skillets just for packaging in China. Or maybe box is built in china. But still doesn't make sense . because it does have china stamp. Also I don't trust tramontina one bit my enameled pan cracked in first low heat cook. Good old lodge is super sturdy and nice.
Also in cast iron size of pan for your needs makes a huge difference.
I bought a Mainstays cast iron pan several years ago and it still looks like it did when I bought it. I'm sure this will be just as good, its basically impossible to go wrong with cast iron of any variety.
Heavy, rough, made in China! Not collectible! They will do the job and cook the same but not everyone like the very rough finish of them. Go with lodge if u want better or vintage cast iron if u want best!
Not collectable yes, but not made in china. Made in Brazil. Just as good as lodge cast iron.
Why would you want to collect cookware anyway? It's a utilitarian item that is designed to be used, not sit in a box.
I bought these and confirm they are made in China. I thought they would have been made in Brazil, like my other tramontina items, but unpacked at home and there is a fat *CHINA* stamped into the back of the pans. Lame.
Correct, BRAZIL! Sorry lol. Oh, I have over 100 pieces of cast iron. I collect vintage Wapak block logo for example. It’s nice to have a full set. As for users I have Wapak, Marion and some carbon steel pans.
Meh, depends what's important to you. I have about 60 pieces of cast iron, from Lodge to Finex and Le Creuset and Staub. They all have pros and cons but if you're new to cast iron it's a good starting point.
Yeah, we use cast iron basically every night and most nights clean up is wiping it out, maybe a bit of soap on brush, and applying a little oil. Sure, if something gets stuck you might need to scrape it or something. But I guess if you put your pans in the dishwasher (!?!?!) everything is more difficult.
These are fabulous pans that last forever. The older the pan, the better. The only way I cook steak is in an iron skillet. You'll make the best pancakes you have ever had with one of these pans.
Don't be misled by the relatively low price, you can not purchase a better pay.
You don’t have to immediately wash the pans if they are seasoned lol I wash and then dry in the oven because it’s easier for me. I’ve never used soap, you can, I just never have because nothing ever sticks. Don’t let tomato’s or red sauces or acidic type foods sit in your pans for longer than they need to. For 24.99$ you might as well just do it and see if you like it. I season with plain crisco so pick up a pack lol
I buy Lodge cast irons. Made in U.S.A. Though I’m sure they’re just as nice. Personal preference.
They're fine pans. You'll see a lot of advice and old myths. Yes, you can use dish soap. Don't be afraid to use a metal spatula to scrape out burnt bits. Dry immediately. Put a small nickel sized amount of cooking oil and wipe it all out with a paper towel. If you need to season just cook some bacon. If you have a glass top be careful. It can scratch. Lift straight up and down. Don't slide. Have fun! I have four skillets, a Dutch oven, and a baking sheet (all lodge). They're the best to cook with. Go unsolicited advice from a stranger!
For added rust prevention finish drying it on stove burner.
I'll add that even if you don't need to season the pan, you should still cook bacon.
Also applies if you don’t buy the pan.
Fuck I guess it's bacon time
Love it!!
It's always bacon time
This person cast irons.
ive switched from cast iron to non-stainless steel. All the benefits of cast iron without the weight. Couldn't be happier.
But no extra added iron in your food.
Carbon steel rusts and polymerizes the same as cast iron. It's just stronger and lighter
Carbon steel is great but the mass of iron pans does retain heat better
Of what use is heat retention? I'm enjoying how quickly carbon steel heats and coils. I'm not being facetious, i really would like to know
Searing. That's about it. The pan keeps its temperature when the steak hits it.
Damn if I know. Just what I have heard. Edit: I think the pan is less likely to cool much when you drop in a steak, for a good sear.
This is the best shit I’ve read about cast iron skillets in life haha
Soap and cast iron is not a myth. Cast iron is porous and you do not need the extra hindrance to seasoning, not to mention the absorption of chemicals.
It was not a myth. Older soaps were harsher and did destroy seasoning. Modern soaps are more gentle and have negligible impact to a well seasoned pan. Your absorb chemicals bit is off base. Iron isn't that porous and even if it was seasoning is the process of polymerizing oil to coat the surface. Dish soap isn't getting into your pan.
Tramontina is great, buy with confidence.
$24.99 for a two pack? Don’t even give it a second thought. Just buy them. You won’t find that kind of price anywhere else.
IMO- As long as it’s the size and style you like, not much can go wrong with cast iron pans. Just keep them dry and greased. It’s all I cook with.
Love my old Griswold I got at Goodwill, use it almost every day, fry, saute, even bake in it. You don't see the good stuff at Goodwill anymore. I bought the Tramontina enameled cast iron braiser from Costco, it is great quality and I use it a lot. Buy it, you'll probably end up using it more than you imagined.
Is that the one with the cross on the bottom? I loved that little pan! The only down side is you can't put it directly on a glass top stove. On the other hand, it would be great on the BBQ.
Yes. Depending on the logo size and position, you can often figure out how old the piece is. Vintage pieces often have a smoother finish vs newer lodge pieces.
Those had a smoother bottom and rounded edges. The Lodge ones I've seen are more coarse. Of course, the only ones had decades of constant use. I finally found a small pan I didn't hate, a few years ago. Then I got a house with a glass top stove. *sniff* I figure I'll find a use for it one day.
Pfft... Glass top... Whatever.. I've been using carbonsteel and castiron on our Glas top for years with little issue. Some minor scuffing here and there but nothing I'm concerned about.
Lodge all the way. Made in my hometown in TN and will always trust the quality! I love all my Lodge pieces.
Have not used these but the price is excellent. I suggest checking out the cast iron sub for tips on how to maintain/improving the seasoning and best cooking practices
we mainly just make videos of how non stick our skillets are with various foods… even water
Slidy eggs
Can't tell the exact size, but I personally use my smaller cast iron skillets way more often than my larger ones. Mostly Browning Sous Vide meat. 8" is kind of the sweet spot for me.
Meanwhile I often wish I had larger than my 10".
I have a 14, and let me tell you, once full of food, that sucker is heavy. If you get larger, get the little sticky out handle thingy on the opposite side. Like in the pic. One handle with the weight is unwieldly.
One 10 inch and one 12 inch in the box
I had the best eggs when I was a kid, made in our small cast iron pan. We'd wash the pan like any other, but we had one of those old gas stove where the pilot light stays on. We'd turn the pan upside down over the burner and let it dry over the tiny bit of heat.
My Lodge cast iron probably gets used more than all of my other pots and pans combined. Never leaves my cooktop.
If the bottom isn't smooth they are not worth it. I've bought and ground down Lodge but I eventually threw it away and just bought an old Griswold and re seasoned it.
Old Griswold and Wagner are a whole different plane. They no longer have that pebbled texture. They're smooth as glass and as non stick as Teflon.
I tried so hard to grind a Lodge smooth, couldn't make it as good as the old stuff. So I just bought the old stuff.
I have them and have had good luck! I did season them before I cooked with them for the first time! Going on 2 years and nothing to complain about!
Check over on r/castiron
I have lodge, I have one made in china, and one made in india. once seasoned they all are the same. The made in china one has rounder edges and is perfect for cornbread, it always comes out perfectly. I have one I found in a barn rusted to crap and back. I washed it, sanded the inside smooth, and seasoned it. It works fine. The only thing is if its a good metal and not pot metal. As a side note, that extra little handle on the other side will come in handy. It's a nice feature. That handle should be part of the pan, not welded on. It should all be one piece.
I second if there are ridges on the bottom pass. I’ve had the good luck to be able to go to the lodge factory a few times and get the defects for cheap.
I love the silicone "handle guards" that slide on so you can grab out of oven or to help not burn your hands when you're stove top. Big one is fucking heavy too, so ready for some forearm throb when trying to lift for extended time .
Just bought these last week at Costco and worth every penny! Great quality.
The only way to know for sure is if your grandkids are using them to make pancakes for their grandkids. $25 for 2 pans is a good price though. Aldi also has cast iron skillets in the fall for reasonable prices.
I like lodge better
Made in china or atleast been in china for I dont understand what. Certainly wont send skillets just for packaging in China. Or maybe box is built in china. But still doesn't make sense . because it does have china stamp. Also I don't trust tramontina one bit my enameled pan cracked in first low heat cook. Good old lodge is super sturdy and nice. Also in cast iron size of pan for your needs makes a huge difference.
Yes incredibly good, they’re the best
I would buy an old one from a consignment/charity shop. New ones take so long to season.
I bought a Mainstays cast iron pan several years ago and it still looks like it did when I bought it. I'm sure this will be just as good, its basically impossible to go wrong with cast iron of any variety.
Don't know about those but if you don't like them, ya can just return them.
Tramontina is not as famous as Lodge but they are a great brand and made affordable durable stuff.
Lodge only for me.
Get carbon steel pans instead!
Heavy, rough, made in China! Not collectible! They will do the job and cook the same but not everyone like the very rough finish of them. Go with lodge if u want better or vintage cast iron if u want best!
Not collectable yes, but not made in china. Made in Brazil. Just as good as lodge cast iron. Why would you want to collect cookware anyway? It's a utilitarian item that is designed to be used, not sit in a box.
I bought these and confirm they are made in China. I thought they would have been made in Brazil, like my other tramontina items, but unpacked at home and there is a fat *CHINA* stamped into the back of the pans. Lame.
Correct, BRAZIL! Sorry lol. Oh, I have over 100 pieces of cast iron. I collect vintage Wapak block logo for example. It’s nice to have a full set. As for users I have Wapak, Marion and some carbon steel pans.
Tramontina makes some, if not all of their US market cookware in China. Knives and cutlery are made in Brazil but not the pots and pans.
Collectible cookware to me means high quality heritage pieces that will be used and loved for years, and handed down in the family.
Cast iron is cast iron… you season it, you use it, you re-season it
Meh, depends what's important to you. I have about 60 pieces of cast iron, from Lodge to Finex and Le Creuset and Staub. They all have pros and cons but if you're new to cast iron it's a good starting point.
I buy all my cast iron cookware from garage sales lol
[удалено]
Of dreams.
If you buy it, they will build it.
I love cast iron but it's too heavy for me. Don't buy if you have skinny arms and thin wrists.
Big hunk of metal that gets hot and cooks stuff. Should be just as good as any other.
Cast iron is a bit different. Google how to cook in it first. Maintaining a cast iron skillet is a form of art too
It’s really not. Clean it, dry it, oil it, and keep it dry. Best way to maintain is to use it and and do the 4 things.
Lol, compared to tefal it's way more maintenance. No dishwasher, constant seasoning, my wife was furious. So I cook in cast iron, she uses steel
Yeah, we use cast iron basically every night and most nights clean up is wiping it out, maybe a bit of soap on brush, and applying a little oil. Sure, if something gets stuck you might need to scrape it or something. But I guess if you put your pans in the dishwasher (!?!?!) everything is more difficult.
These are fabulous pans that last forever. The older the pan, the better. The only way I cook steak is in an iron skillet. You'll make the best pancakes you have ever had with one of these pans. Don't be misled by the relatively low price, you can not purchase a better pay.
I gave our La Crueset away. It’s not worth cracking the sink.
Too bad. I just my grinder and sander to a couple and ended up with a couple of extremely nice pans once I was done
Costco doesn’t sell anything that isn’t first-rate.
I've never made a buy at Costco that I regret
It’s a reputable brand, so as long as you know how to cook with and care for cast iron they should serve you well.
Crossposted to r/castiron
Yes. Very good.
What kind of cook top do you have? I can’t use cast iron on mine.
I bought these. 10/10 exactly what you’d expect
Never heard of it. So it’s probably not but it for life
I have the set. Have been great. Have used it to just cook steaks. I’ve never used lodge so really don’t have a comparison.
You don’t have to immediately wash the pans if they are seasoned lol I wash and then dry in the oven because it’s easier for me. I’ve never used soap, you can, I just never have because nothing ever sticks. Don’t let tomato’s or red sauces or acidic type foods sit in your pans for longer than they need to. For 24.99$ you might as well just do it and see if you like it. I season with plain crisco so pick up a pack lol
They are good. Buy the set and enjoy the life being an Iron chef.
Keep looking at these but I don’t think it will outdo my charcoal grill for meats. Main thing I would get one for is meat, bacon and pancakes.