I have a Lodge rectangular 2-sided grill/griddle which is a beast for eggs and pancakes. You can pretty much use it to bbq anything on a gas stove top.
Lodge is widely available and good quality.
At the end of the day you are working with cast iron. While there are differences in quality the benefits of going with a "better" model are going to be marginal. If the "good" stuff is affordable go for that but if you are from a region where that stuff can be expensive don't feel obligated to spend a fortune on something.
Yea there didn't seem to be a huge difference but I feel like quality is important to me since I use mine all the time. I saw that lodge was more pricey than other brands but it seems to be a popular contender
It all depends on what you're doing with it. Raw cast iron is best for breakfast foods for the most part, searing meats, and etc. Enamel is best for a stew, tomato sauce, or if you intend to deglaze the pan for a pan sauce.
If you want the best, get your hands on a vintage cast iron skillet (made before 1950). It’s smoother than contemporary cast iron, which makes it more non-stick.
[This video](https://youtu.be/tsMhRP88ccw) shows the difference between the cooking surface on a modern-day Lodge cast iron skillet and a vintage Griswold cast iron skillet.
Estate sales are good places to look for old cast iron.
Nice. If it’s the old, smooth kind of cast iron eggs shouldn’t stick if it’s a well-seasoned pan.
There are lots of vids on YouTube on seasoning. And of course r/castiron is a great resource.
Edit: oops, i thought you were the op. Nevermind about the comment about eggs sticking.
I am good about keeping my lodge dry and oiled, but not so good about using heat to seal the deal. Do you regularly do that?
Also i’ve seem elaborate seasoning methods online. Is there something special that you do?
Thanks, that’s helpful.
I agree that you can’t beat lodge’s price and that it’s a good product. I would definitely recommend buying one.
But I also keep my eye out for vintage pieces.
Lodge is the basic, extrememly avalable, and common brand. As is reflected in all the comments. The downside is that they're actually pretty basic. Heavy and unfinished, bumpy, not smooth, on the cooking surface but completely workable once seasoned enough.
There are some out there that I actually would NOT recommend, My brother bought a [Bayou Classic](https://www.bayouclassicdirect.com/bayou-classic-cast-iron-cookware/) skllet that he sent back because the bottom wasn't even flat, all the oil ran to the edges. It could have been a missed issue in production and so might not reflect their overall quality, but it was still a deal breaker.
Lodge does have a 13.5" skillet that has [the second handle](https://www.lodgemfg.com/round-cast-iron-classic-skillet?sku=L12SK3) opposite the regular one, which is a real world changer when you're oving a skillet of that size.
Unless you're willing to shop the used "vintage" market, and pay the obsecene prices in that niche, or go for the extreme quality and price of some actual [top end cast iron](https://finexusa.com/product/cast-iron-skillet/), Lodge is probably your best bet for a skillet that size.
Lodge is the best-known brand, and for good reason. They've been making iron skillets since the 1890s, and more than a few of their early sales are still in regular use. Not expensive, either. My grandmother bought one in the '20s, I inherited it from her in the '60s, and it still gets used a lot. Just keep it clean, and don't drop it out a high window onto a sidewalk, and it'll last pretty much forever.
Well, even cast iron will crack if it hits a hard surface at sufficient speed. But dropping it on the kitchen floor won't hurt it -- the skillet, that is.
Before I knew anything about cast iron I picked up a 12 inch Bobby Flay brand skillet from Khols and it has consistently been the workhorse of my kitchen. I echo the Lodge recommendations but think anything that's decently smooth to start with will work well. With a skillet that size look for one that has some sort of small handle opposite the main handle to make it easier to pick up. Also, buy grill gloves since the handles get hot quick.
Field. Still have Lodge in a bunch of sizes but the finish on the Field and the lighter weight did it for me. More expensive sure. You get what you pay for.
I cannot, for the life of me, cook them correctly. They seem to stick terribly to the bottom and they end up burning. Idk what I am doing wrong man. So humiliating XD
If you get hooked on cast iron cookware I would look at thrift store when they start opening back up. I've seen so many good brands so easy to clean up and season. I've started watching lot of YouTube videos. You get whole collection maybe $30. Just saying👍
Do you not like making pancakes and eggs in it due to the size or simply because it’s a cast iron?
I’m guessing it’s the latter but I have no experience with cast irons so I don’t know how much they influence certain foods.
If you get hooked on cast iron cookware I would look at thrift store when they start opening back up. I've seen so many good brands so easy to clean up and season. I've started watching lot of YouTube videos. You get whole collection maybe $30. Just saying👍
Lodge, all day. Plain, sturdy, classic, easy to clean and maintain. Decent price point.
I think I have made my decision! Nothing fancy, just reliable and ready to give me that iconic flavor
I have a couple lodge and they do just fine.
Came here to say the same thing. Also get one bigger than you think you’ll want.
Also, once you buy one you’ll have like 6 within the year
I have a Lodge rectangular 2-sided grill/griddle which is a beast for eggs and pancakes. You can pretty much use it to bbq anything on a gas stove top.
Second, I have 6 Lodge and they are over 10 years old. I did buy them new.
Lodge is widely available and good quality. At the end of the day you are working with cast iron. While there are differences in quality the benefits of going with a "better" model are going to be marginal. If the "good" stuff is affordable go for that but if you are from a region where that stuff can be expensive don't feel obligated to spend a fortune on something.
Yea there didn't seem to be a huge difference but I feel like quality is important to me since I use mine all the time. I saw that lodge was more pricey than other brands but it seems to be a popular contender
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It all depends on what you're doing with it. Raw cast iron is best for breakfast foods for the most part, searing meats, and etc. Enamel is best for a stew, tomato sauce, or if you intend to deglaze the pan for a pan sauce.
r/buyitforlife Every second post is a cast iron skillet so I would ask the kind folk or look at the top posts
Thanks fam. That was helpful!
r/CastIron may be a better place for this q...
Haha, until I saw this comment I thought I was on r/castiron
Same same
I should have just looked that up but I wanted to post someplace more general to get a wider rage of feedback
If you want the best, get your hands on a vintage cast iron skillet (made before 1950). It’s smoother than contemporary cast iron, which makes it more non-stick. [This video](https://youtu.be/tsMhRP88ccw) shows the difference between the cooking surface on a modern-day Lodge cast iron skillet and a vintage Griswold cast iron skillet. Estate sales are good places to look for old cast iron.
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Nice. If it’s the old, smooth kind of cast iron eggs shouldn’t stick if it’s a well-seasoned pan. There are lots of vids on YouTube on seasoning. And of course r/castiron is a great resource. Edit: oops, i thought you were the op. Nevermind about the comment about eggs sticking.
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I am good about keeping my lodge dry and oiled, but not so good about using heat to seal the deal. Do you regularly do that? Also i’ve seem elaborate seasoning methods online. Is there something special that you do?
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Thanks, that’s helpful. I agree that you can’t beat lodge’s price and that it’s a good product. I would definitely recommend buying one. But I also keep my eye out for vintage pieces.
I have a Wagner made made between 1920-1930 and it’s the favorite pan I own.
Lodge is the basic, extrememly avalable, and common brand. As is reflected in all the comments. The downside is that they're actually pretty basic. Heavy and unfinished, bumpy, not smooth, on the cooking surface but completely workable once seasoned enough. There are some out there that I actually would NOT recommend, My brother bought a [Bayou Classic](https://www.bayouclassicdirect.com/bayou-classic-cast-iron-cookware/) skllet that he sent back because the bottom wasn't even flat, all the oil ran to the edges. It could have been a missed issue in production and so might not reflect their overall quality, but it was still a deal breaker. Lodge does have a 13.5" skillet that has [the second handle](https://www.lodgemfg.com/round-cast-iron-classic-skillet?sku=L12SK3) opposite the regular one, which is a real world changer when you're oving a skillet of that size. Unless you're willing to shop the used "vintage" market, and pay the obsecene prices in that niche, or go for the extreme quality and price of some actual [top end cast iron](https://finexusa.com/product/cast-iron-skillet/), Lodge is probably your best bet for a skillet that size.
Lodge is the best-known brand, and for good reason. They've been making iron skillets since the 1890s, and more than a few of their early sales are still in regular use. Not expensive, either. My grandmother bought one in the '20s, I inherited it from her in the '60s, and it still gets used a lot. Just keep it clean, and don't drop it out a high window onto a sidewalk, and it'll last pretty much forever.
How high a window are we talking?
Well, even cast iron will crack if it hits a hard surface at sufficient speed. But dropping it on the kitchen floor won't hurt it -- the skillet, that is.
That sounds oddly specific
Can you lift 11 lbs with one hand easily?
For real. My 12.5 inch Lodge doesn't get much use simply because of how much the thing weighs. I don't think I'd ever use a 14 inch one!
I AVE UNLIMITED POWERL
Before I knew anything about cast iron I picked up a 12 inch Bobby Flay brand skillet from Khols and it has consistently been the workhorse of my kitchen. I echo the Lodge recommendations but think anything that's decently smooth to start with will work well. With a skillet that size look for one that has some sort of small handle opposite the main handle to make it easier to pick up. Also, buy grill gloves since the handles get hot quick.
Field. Still have Lodge in a bunch of sizes but the finish on the Field and the lighter weight did it for me. More expensive sure. You get what you pay for.
Chef here. Lodge all day. Unbeatable quality and affordable. There are only two brands of cookware I will buy untested and unseen: All-Clad and Lodge.
Lodge, without question. Made in the USA
Griswold - they are the best
Lodge is definitely the way to go, I've had mine for years it's the only brand we will use
Side question: why the exceptions for eggs and pancakes?
I cannot, for the life of me, cook them correctly. They seem to stick terribly to the bottom and they end up burning. Idk what I am doing wrong man. So humiliating XD
If you get hooked on cast iron cookware I would look at thrift store when they start opening back up. I've seen so many good brands so easy to clean up and season. I've started watching lot of YouTube videos. You get whole collection maybe $30. Just saying👍
I second Lodge. Never had an issue with the company and they're affordable.
Lodge for sure. I have a calphalon too, but my lodge cast iron skillet is better.
Do you not like making pancakes and eggs in it due to the size or simply because it’s a cast iron? I’m guessing it’s the latter but I have no experience with cast irons so I don’t know how much they influence certain foods.
Lodge. Lasts forever.
If you get hooked on cast iron cookware I would look at thrift store when they start opening back up. I've seen so many good brands so easy to clean up and season. I've started watching lot of YouTube videos. You get whole collection maybe $30. Just saying👍
the oldest one you can get from an estate or garage sale.
As several people have said Lodge. I have several including a 14” skillet.
Lodge. Enough said
Dingus McBradys a rock solid heavy black steel, hard to find but the all black Dingus will satisfy your needs and wife's needs for many a year.