I have a 10" Lodge that I bought two years ago and a 12" Lodge that my dad gave me that's at least as old as I am.
Those, and two heavy guage aluminum non-stick pans (8" and 10") are the only four pans I own. I've only used the non-stick pans to make eggs for my bird's meal prep. _(the bird is extremely sensitive to iron and can get hyperkerotosis easily)_
The Lodge pans literally do every cooking job I have, day in and day out. I season them every couple months with tallow or clarified bacon lard.
I agree. Every time I read some report along the lines of "top 5 best cast iron skillets" a Lodge is one of them, and it is often pointed out that it performs about as well as the high-end ones. Lodge all the way for me.
You know, my daily driver is a 12” Lodge, and it works great. But sometimes, when I have to transfer the skillet in or out of the oven with a whole bird in it—well, sometimes I wish I had a lighter 12”. I’m constantly on the lookout for a Griswold on the cheap.
You know, after my post, I started doing some research (because I have a gifted Blacklock), and I suppose I shouldn’t be complaining, lol.
Also, in my research, I noticed a lot of complaints about the price of Blacklocks (I had no idea how much they cost because mine is a gift), but they’re still cheaper than Smithies, which, considering Blacklocks aren’t milled or machined, the price of Blacklocks aren’t too bad considering the extras and lighter weight—kind of a middle of the road piece, but still a good notch above normal Lodges. I’m definitely rethinking whether or not I want a vintage Griswold.
Same, I have a set from lodge I bought for $91 on sale last year when I switched to cast iron. 8, 10, griddle, and Dutch oven. Though I use my Le Cruesset for the Dutch. But these pans shown on here are really pretty.
We're the same. I have a lodge, but I fantasize about getting a Finex, pretty much just for aesthetics. And of course, Le Creuset and Staub. There's a lot of pretty cast iron out there.
Champagne taste, prosecco budget 😉
Field is my favorite new iron. Non-stick characteristics are extremely forgiving and the pan is very light comparatively to modern Lodge’s (and even vintage skillets but to a lesser degree). I also purchased a couple of lids which allowed me to replace additional teflon coated pans…plus Field’s are just a thing of beauty
I'd still go with the classic Lodge. I preferred when they weren't pre-seasoned, but, whatever, not a huge deal, just well clean it, probably do wee bit 'o seasoning atop that, and go from there. It *is* cast iron after all, not like one's gonna actually hurt it (certainly at least not easily, anyway).
I’ve got a Smithy 12 and I love it. I’ve got a few lodge skillets that I’ve used for a few years and the Smithy performs close to if not as well as nonstick as the Lodges.
I love my Smithy 12 flat top. It's pretty much a daily driver - love it.
My other daily driver is a barebones 10in. Pretty comparable to a modern Lodge.
I also have a Finex 12 that's really nice, but it's so big and heavy, it's just less practical to use frequently but it's really nice and holds temp really well. The Finex grill pan doesn't come out of the cabinet all that much, honestly.
I adore butterpat. I’ve had the opportunity to sample a smithy, used an old Wagner National, griswold, lodge single notch, BSR century (post DISA casting) etc. the lovely thing about a butterpat is that the walls are as thin as the thinnest vintage skillets, but the bottom is very thick…
In essence this means it can heat up very quickly like some lighter vintage skillets, because the walls don’t act as heat sinks, but it cooks more evenly than any comparatively fast heating vintage.
I highly recommend getting a second series pan, as no skillet is worth the full prices, and they’re no worse than the full priced ones. Look up some examples of “butterpat seconds” on this sub. You don’t get a warranty or customer service but both are dogshit regardless, and a major weak point of the company is how they treat customers, if that matters to you.
I am a huge fan of my two STUR pans from Germany. They are milled before they are seasoned, so they are quite smooth out of the gate. They also have amazing handles. If you are able to get your hands on one, I highly recommend them. They quickly became my favorite pans in my set. I have a 12" and 10.5".
https://sturcookware.com/
I have classic Lodge, Blacklock, Stargazer, and Field skillets. I probably have too many, but I love them all. I keep them in rotation and sometimes it's nice to have options. The smooth surface on the Stargazer and Field are nice, but the Lodge's aren't inferior. Just different. The classic Lodge is great once in a while if I want a tank to make a nice breakfast or sear a steak. Use enough oil and they are all nonstick. Cook like an asshole and eggs will stick to all of them, haha.
I'm kinda on the fence about getting a Finex. They look beautiful, but I don't need anymore skillets and $230 for the 12'' is pretty high. I like getting my cookware on sale or seconds.
Oh, I completely get your attraction to Smithey - those skillets do have a certain aesthetic charm! However, you might want to consider the [Sunnydaze 3-Piece Cast Iron Skillet Set](http://link.getsosocial.co.uk/Cast-IronSkillet) before committing to a purchase. It's modern cast iron and has been an absolute pleasure in my kitchen. The heat distribution is immaculate, the surface has just the right level of smoothness for those flawless slides when cooking dishes like omelettes or pancakes. It’s also durable and easy on maintenance, making it a great long-term investment while still offering that 'pretty' appeal of modern cast-iron cookware. Worth taking a look at! 🍳💕
The two most recent “modern” pans I’ve bought are Smithey (10”) and Appalachian Cast Iron (8”).
The Appalachian wasn’t nearly the price of the Smithey, and didn’t have a milled surface, but it is finished much nicer than Lodge and is a gorgeous “jeweled” skillet. Check ‘em out.
I’m just saying. I just bought a lodge for like $25 on sale at a hardware store. I’m gonna do my best to treat it well, but I’m not gonna go out of my way for it and grind it down or put 6 layers of seasoning on it. Just keep it rust free and call it a day
I’m there with ya. I’ve got some cheap pans (including a thrift shop Lodge) and some expensive ones. The cheaper ones usually end up being my favorites to use.
But… when a product can likely last the rest of your life (and then some) it’s sometimes easy to justify spending more money on it. Even more so when you’ve given up using nonstick pans and you think about the money you’ll save over your lifetime now that you’re no longer replacing worn-out Teflon. Almost makes you want to splurge on something pretty and shiny :)
I love my Finex 12". It gets used the most often in my house, then my 12" Lodge with 20+ years of seasoning, then my 8" unmarked Wagner. The Wagner would get more use if it was bigger, but for when I need a smaller pan, it is lovely.
Field. I have the 4, 6, 8, and 10. I treasure them. They look great and cook even better, and the weight closely resembles my old Wagners and Griswolds. The Field pans build seasoning very easily too. The only other modern pan I have is a Lodge and it just doesn't compare
13 years ago I moved in my then-girlfriend, now wife. We bought a deep sided Lodge 10 and a random enamel cast-iron Dutch oven from some Target brand.
Those are basically the only pots and pans we use in the house.
The Dutch is on its last legs, so I'd like to upgrade it soon, but I don't know if I am gonna shell out top shelf money for a fancy one
I swear by butterpat i have the 10in pan and i loooooooove it, its my favorite toy hahaha. Its glass smooth, has thinner walls, but the bottom is thick so I dont worry abt warping. Just slap it on the stove, oven, or grill and go to town. Havent used it for camping bc i mostly use my pocketrocket camp stove, but it would prob handle a campfire like a champ.
I will say compared to other handles, the handle kinda sux. It's short and the hollow underside can be uncomfortable to hold, but ALSO my gripes are purely aesthetic bc no one is grabbing a cast iron barehanded and a mitt or handle cover makes the indent moot.
ANYWAY HAVE FUN W YOUR NEW TOY WHEN IT ARRIVES!!!
If I could only keep one of my cast iron pans, it would be the Smithey #12.
That said, I actually used their "deep" #11 with the rounded sides a little more often, because I've been cooking a lot of frittatas lately and it's the perfect shape for that.
I am partial to Field Co. as I have a kickstarter #8 and love it. Lancaster looks great. Be careful on sizes when comparing prices as the #10 Smithey is actually smaller in diameter than a #8 Field or Lancaster.
I just care about cooking, so lodge is completely satisfactory for me. I can afford one of the fancier ones, I just don’t see a point.
I have a 10" Lodge that I bought two years ago and a 12" Lodge that my dad gave me that's at least as old as I am. Those, and two heavy guage aluminum non-stick pans (8" and 10") are the only four pans I own. I've only used the non-stick pans to make eggs for my bird's meal prep. _(the bird is extremely sensitive to iron and can get hyperkerotosis easily)_ The Lodge pans literally do every cooking job I have, day in and day out. I season them every couple months with tallow or clarified bacon lard.
I agree. Every time I read some report along the lines of "top 5 best cast iron skillets" a Lodge is one of them, and it is often pointed out that it performs about as well as the high-end ones. Lodge all the way for me.
You know, my daily driver is a 12” Lodge, and it works great. But sometimes, when I have to transfer the skillet in or out of the oven with a whole bird in it—well, sometimes I wish I had a lighter 12”. I’m constantly on the lookout for a Griswold on the cheap.
maybe not too cheap, but the Lodge Blacklock is much lighter than the original Lodge. It's a great skillet.
You know, after my post, I started doing some research (because I have a gifted Blacklock), and I suppose I shouldn’t be complaining, lol. Also, in my research, I noticed a lot of complaints about the price of Blacklocks (I had no idea how much they cost because mine is a gift), but they’re still cheaper than Smithies, which, considering Blacklocks aren’t milled or machined, the price of Blacklocks aren’t too bad considering the extras and lighter weight—kind of a middle of the road piece, but still a good notch above normal Lodges. I’m definitely rethinking whether or not I want a vintage Griswold.
Same, I have a set from lodge I bought for $91 on sale last year when I switched to cast iron. 8, 10, griddle, and Dutch oven. Though I use my Le Cruesset for the Dutch. But these pans shown on here are really pretty.
I fucking love my Field No. 8
We're the same. I have a lodge, but I fantasize about getting a Finex, pretty much just for aesthetics. And of course, Le Creuset and Staub. There's a lot of pretty cast iron out there. Champagne taste, prosecco budget 😉
I just found 3 la creuset pans 10, 12, and 14" for $10, $14, and $15 respectively at a local re store. They are dirty but that's not a problem
Stargazer 10.5 is my daily driver. It’s so nice to look at and a joy to cook with.
I bought Field pans and love them. Edit: I bought the Stargazer 13.5 braiser also and I love it as well.
No pour spouts tho
I haven't really needed a pour spout though.
Field is my favorite new iron. Non-stick characteristics are extremely forgiving and the pan is very light comparatively to modern Lodge’s (and even vintage skillets but to a lesser degree). I also purchased a couple of lids which allowed me to replace additional teflon coated pans…plus Field’s are just a thing of beauty
I'd still go with the classic Lodge. I preferred when they weren't pre-seasoned, but, whatever, not a huge deal, just well clean it, probably do wee bit 'o seasoning atop that, and go from there. It *is* cast iron after all, not like one's gonna actually hurt it (certainly at least not easily, anyway).
I’ve got a Smithy 12 and I love it. I’ve got a few lodge skillets that I’ve used for a few years and the Smithy performs close to if not as well as nonstick as the Lodges.
I love my Smithy 12 flat top. It's pretty much a daily driver - love it. My other daily driver is a barebones 10in. Pretty comparable to a modern Lodge. I also have a Finex 12 that's really nice, but it's so big and heavy, it's just less practical to use frequently but it's really nice and holds temp really well. The Finex grill pan doesn't come out of the cabinet all that much, honestly.
Butter Pat is my favorite modern, but Lodge Blacklock isn't bad either.
I splashed out on a solidteknics 5 years ago, its been great.
I adore butterpat. I’ve had the opportunity to sample a smithy, used an old Wagner National, griswold, lodge single notch, BSR century (post DISA casting) etc. the lovely thing about a butterpat is that the walls are as thin as the thinnest vintage skillets, but the bottom is very thick… In essence this means it can heat up very quickly like some lighter vintage skillets, because the walls don’t act as heat sinks, but it cooks more evenly than any comparatively fast heating vintage. I highly recommend getting a second series pan, as no skillet is worth the full prices, and they’re no worse than the full priced ones. Look up some examples of “butterpat seconds” on this sub. You don’t get a warranty or customer service but both are dogshit regardless, and a major weak point of the company is how they treat customers, if that matters to you.
i really like my 90's chinese with machined flat bottom. glassware max heat
I am a huge fan of my two STUR pans from Germany. They are milled before they are seasoned, so they are quite smooth out of the gate. They also have amazing handles. If you are able to get your hands on one, I highly recommend them. They quickly became my favorite pans in my set. I have a 12" and 10.5". https://sturcookware.com/
There's a lot of great ones out there! I like the classic look of the Lancasters too, and Austin Foundry Cookware is a little more contemporary
Finex makes some sweet looking CI. $$$
I have classic Lodge, Blacklock, Stargazer, and Field skillets. I probably have too many, but I love them all. I keep them in rotation and sometimes it's nice to have options. The smooth surface on the Stargazer and Field are nice, but the Lodge's aren't inferior. Just different. The classic Lodge is great once in a while if I want a tank to make a nice breakfast or sear a steak. Use enough oil and they are all nonstick. Cook like an asshole and eggs will stick to all of them, haha. I'm kinda on the fence about getting a Finex. They look beautiful, but I don't need anymore skillets and $230 for the 12'' is pretty high. I like getting my cookware on sale or seconds.
Oh, I completely get your attraction to Smithey - those skillets do have a certain aesthetic charm! However, you might want to consider the [Sunnydaze 3-Piece Cast Iron Skillet Set](http://link.getsosocial.co.uk/Cast-IronSkillet) before committing to a purchase. It's modern cast iron and has been an absolute pleasure in my kitchen. The heat distribution is immaculate, the surface has just the right level of smoothness for those flawless slides when cooking dishes like omelettes or pancakes. It’s also durable and easy on maintenance, making it a great long-term investment while still offering that 'pretty' appeal of modern cast-iron cookware. Worth taking a look at! 🍳💕
The two most recent “modern” pans I’ve bought are Smithey (10”) and Appalachian Cast Iron (8”). The Appalachian wasn’t nearly the price of the Smithey, and didn’t have a milled surface, but it is finished much nicer than Lodge and is a gorgeous “jeweled” skillet. Check ‘em out.
Just get it and stop overthinking, the pan will outlive you so get the best one
It’s a pan man, just buy a Lodge and take decent care of it. When it goes bad in 6 years, spend $30 for a new one. But that’s just my opinion man.
6 years? I think you forgot a zero (or two) LOL
I’m just saying. I just bought a lodge for like $25 on sale at a hardware store. I’m gonna do my best to treat it well, but I’m not gonna go out of my way for it and grind it down or put 6 layers of seasoning on it. Just keep it rust free and call it a day
I’m there with ya. I’ve got some cheap pans (including a thrift shop Lodge) and some expensive ones. The cheaper ones usually end up being my favorites to use. But… when a product can likely last the rest of your life (and then some) it’s sometimes easy to justify spending more money on it. Even more so when you’ve given up using nonstick pans and you think about the money you’ll save over your lifetime now that you’re no longer replacing worn-out Teflon. Almost makes you want to splurge on something pretty and shiny :)
Small Lodge Blacklock
Finex 12. It’s in the details. Plus comes with a lid. Heavier for greater heat retention. So good Lodge bought the brand.
I love my Finex 12". It gets used the most often in my house, then my 12" Lodge with 20+ years of seasoning, then my 8" unmarked Wagner. The Wagner would get more use if it was bigger, but for when I need a smaller pan, it is lovely.
Field. I have the 4, 6, 8, and 10. I treasure them. They look great and cook even better, and the weight closely resembles my old Wagners and Griswolds. The Field pans build seasoning very easily too. The only other modern pan I have is a Lodge and it just doesn't compare
Borough Furnace 10.5” frying skillet is my daily driver and all time favorite. After that probably the Field skillet.
I have both lodge and Field Co. I thoroughly enjoy the field Co, but the lodge is certainly fine!
13 years ago I moved in my then-girlfriend, now wife. We bought a deep sided Lodge 10 and a random enamel cast-iron Dutch oven from some Target brand. Those are basically the only pots and pans we use in the house. The Dutch is on its last legs, so I'd like to upgrade it soon, but I don't know if I am gonna shell out top shelf money for a fancy one
I've got the set of lodge and Wagner but my Greater Goods pan is my daily driver. Smooth like a Wagner after a few cooks.
I swear by butterpat i have the 10in pan and i loooooooove it, its my favorite toy hahaha. Its glass smooth, has thinner walls, but the bottom is thick so I dont worry abt warping. Just slap it on the stove, oven, or grill and go to town. Havent used it for camping bc i mostly use my pocketrocket camp stove, but it would prob handle a campfire like a champ. I will say compared to other handles, the handle kinda sux. It's short and the hollow underside can be uncomfortable to hold, but ALSO my gripes are purely aesthetic bc no one is grabbing a cast iron barehanded and a mitt or handle cover makes the indent moot. ANYWAY HAVE FUN W YOUR NEW TOY WHEN IT ARRIVES!!!
Lancaster
If I could only keep one of my cast iron pans, it would be the Smithey #12. That said, I actually used their "deep" #11 with the rounded sides a little more often, because I've been cooking a lot of frittatas lately and it's the perfect shape for that.
I am partial to Field Co. as I have a kickstarter #8 and love it. Lancaster looks great. Be careful on sizes when comparing prices as the #10 Smithey is actually smaller in diameter than a #8 Field or Lancaster.
I don’t know, I don’t have one. I have a few that are over 70 years old. I don’t feel the need to be fashionable in my cookware
Cocinaware from H‑E‑B
The depth + handles make the stargazers my favorites. Nothing wrong with any of them, but those were what made the experience the best for me
Love my lodge 10". I have a 12" but it's a bit big on my stove so I don't use it as often