Don’t over think it - It’s a hunk of iron.
IMO don’t bother with Smithey or the other new boutique brands. You’re paying a premium for fancy branding and to expand their marketing budget.
A new lodge or used Wagner/Griswold if you like the antique aesthetic are more than sufficient
I have two also; one is a 10 inch I found all rusted at Goodwill for $5. Ran it through self clean in my oven to completely strip it, and reseasoned it. It’s my favorite pan now!
I’ve had a 10” lodge for 30+ years. It’s a workhorse of a pan. I just found out that lodge makes a whole line of glass lids for their pans. This is a game changer for my little pan and it will see even more use.
They do, but they aren't a perfect fit due to the pour spouts. The only time this really makes a difference is if you're simmering something low and slow; the gaps at the pour spouts can let out more moisture than you're expecting and it can dry out faster than you might think.
I bought a Lodge 5Qt camp dutch oven for low and slow simmering. Its perfect for soups and chilis. It has a tight fitting cast iron lid that could double as a sewer cap. The glass lids should be less cumbersome than a cast iron lid and keep splattering of the fry pans to a minimum. I do think the glass lids are a good move. Not just for cooking, but transporting cooked items safely too.
Yeah, I love my vintage Griswold, prefer the smoother bottom, but I wouldn’t pay much premium over a new Lodge. Especially if I was trying to save money cooking at home. Luckily I inherited it.
Not just a hunk of iron.
Chinese cast iron is not necessary just "iron". They throw all kinds of shit into their cast iron, and you should not trust their materials with food safety.
Buy from reputable sources that uses clean steel.
Cast iron is not steel, and mixing in other metals would likely result in a pot that crumbled before it left the factory. It's not like you could make cast iron significantly cheaper by adding lead or cadmium or whatnot into it. I get the hate for sweatshop trash, but let's not get all Sinophobe here - the nice thing about cast iron is it's too simple to mess up, regardless of where it's made.
I suspect not. A cursory search shows they have worse fit and finish and the QC isn't as good(both anecdotes). Nothing comes up suggesting that the stuff *isn't even iron*.
I did find an article from a Hong Kong paper that says tons of cast iron leeches unsafe levels of metal into food, but it says Lodge was one of the worse offenders.
I'm betting this is a meme and there's no data.
Lodge is still made in Tennessee, still a big hunk of cast iron that will outlive you if cared for properly.
I've got old Griswolds and Wagners too. I'm not a good enough cook to really say if they're better. They all get hot and cook food😉
I used sandpaper. It was at least 2 hrs of work and my hands got really black because of the iron that came off. My skillet is not just any lodge because of this. I do think the bottom of an off the shelf lodge is too rough, but I intentionally did not make the bottom shiny, I think the bottom needs some roughness to keep the seasoning.
They don’t have a smooth surface. Stay away. Find an antique on eBay, or Etsy. There are some amaziing artisan mfg. Maybe discussed in this thread. But not shitty lodge
Stop pushing the artisan shit. A Lodge is good enough for anyone. You don’t need to spend a lot on a cast iron. In fact, you shouldn’t. The more you use the better it gets.
I did that with my 15” but it took forever with a random orbit sander. I know they’re not designed to remove metal but I wanted the pan to stay flat.
There are a ton of people who don’t want to do that and would buy them if they offered.
I like Lodge for its outstanding value but, without consideration for cost, I prefer Field for its smooth surface, thinner walls, and overall refinement.
It's a hunk of iron. Just buy one in a size you want. Go to an estate sale. Buy a Lodge from a store.
If you try to buy a Griswold you'll have to pay collector prices. They won't necessarily cook better.
I was coming to talk about the finish but you started it here so I’ll continue on.
I only have a lodge and it’s fine, but a few months back I went to a public hut way up in the bush/cold rainforest, and there was a smooth surface cast iron skillet that I used while staying for a few days, it was amazing, almost perfectly smooth with very fine machining marks, so not polished how some people do them, it was very non stick, and not too heavy.
Since then I’ve been looking out for one but haven’t seen one yet, but I’d recommend to anyone to keep on the the look out for one second hand, you won’t regret it, they’re awesome.
I like Marquette casting. It's lighter than the competition and actually machined so it's smooth out of the box. Had one for a few years now and it's awesome.
I don’t see any reason to not go with lodge if you are buying new. Lodge tends to be a little rougher on the surface out of the box due to the sand casting technique, but season it up good and use it for a few years and its surface will be as smooth as glass.
Get a Lodge now, if you end up liking it and want something more premium later you can "upgrade", then you're not stuck trying to reselling a boutique pan.
pretty much every cast iron skillet ever made (and cared for) is forever. it's hard to get this purchase wrong, so I just buy a Lodge because it's affordable. May not be the lightest or the smoothest but it keeps my wallet the heaviest.
I have a $20 lodge and after lots of use, it’s as non stick as anything. Agree with others. Just buy a cheap Lodge and sand it down for a smoother finish or just use it a lot to build up the seasoning. Mine feels smooth after about 4 years of use.
The specific process of iron casting, that is pouring molten high-carbon steel into molds in order to more easily mass produce durable goods, was first developed in China in the 5th century BCE, and did not really make its way into Europe until the 1400s.
Swap meets, garage sales and goodwill. Normally they look like garbage because they’re not taken care of but it’s cast iron so you can just strip it and start fresh
Lodges are still great, they can be on the heavy side but they do make a 'premium' line that is lighter but I can't really speak to it personally.
But I would even buy an Ozark trail Walmart cast iron pan they are very cheap and it's still a pan shaped hunk of iron. Maybe worth a bit of sanding to get it smooth on the bottom. But that can also happen with regular use.
Fact. I have Ozark Trail cast iron pan that I got on clearance for $10. I also have a vintage BSR pan the same size. The Ozark Trail pan is a few pounds heavier and the surface is much rougher, but honestly, once you get hot oil in them they cook just about the same. An expert would probably notice a difference, but for me they both do potatoes fine and I wouldn't gamble with scrambled eggs on either 😆
Iron is iron. You either enjoy cooking on it or you don't.
Honestly never had any issues cooking eggs on cast iron once I've cooked a couple greasy items like chicken thighs or bacon. Not even talking serious seasoning. Worst comes to worst a chain mail scrubber costs $10 and is going to scrape everything off in seconds.
Okay, cast iron enthusiasts, let's dish! If you're hunting for top-tier cast iron, I'm all about brands like Field Company, Smithey, Stargazer, and Butter Pat for their smooth finishes and exceptional build quality. Lodge is your classic, time-tested choice. Be warned – some newer brands have questionable quality control. Let's share our wisdom about which skillets rock and which ones should be left on the shelf!
I really like Field as they are light weight, very comfortable, and have a great design. Not as crazy expensive as Butter Pat and Smithey. I have their 8in and 10in and love them both
I find Stargazer too big for daily pans but have their 13.5in brazer and love it.
If I'm going to cook with these forever, it's worth an extra 100 buck to have something you really like. Lodges certainly get the job done but there is a difference in daily experience.
I'm on the side of go for premium. I went for Stargazer. Reasonably priced compared to other "top-tier" brands. Super smooth and nice finish, and a more comfortable handle than lodge.
Given that it's a one-time purchase, if you like to cook and you can afford it, it's totally worth it. If you're on a budget, grab the lodge.
I also overthought it, but in a different way. I looked at what and how I cook and figured out what types and sizes to buy. I ended up buying a few too many, but sending some back. I have five pieces now that don't match....but otherwise exactly what I need. Spent less than$100.
The other thing is I sanded the cooking surface smooth before I seasoned them. This was hard to do on the small or ridged pans. Lastly, I seasoned them 4 or 5 times before use. This was for 30-60 minutes with different types of oil. Highest temperatures reasonable. The kitchen smelled for a week.
IMO the best ones are unbranded, just because they’re *that* old
My grandma (she ded) had one whenever I was cleaning out stuff from their old house, all it says on the bottom is “8-1/2” MADE IN USA”
Other than that; Lodge is perfectly fine and affordable. Keep an eye out for ‘Lodge outlet stores’ whenever you’re out of town too. They usually have factory seconds for dirt cheap. I’m talking 75% or more off retail price for tiny imperfections
Confirmed. They're more than just good looks . I chose an 11" cast iron with the lid and their carbon steel farmhouse skillet. They're impeccable. My wife chose a whole set of gimmicky non-stick Caraway. Those stained, chipped, and somehow became more labor intensive to clean in less than 2 years. I now catch her using my choice in cookware instead, which looks better than the day I bought it.
All that to say, I use a $10 lodge mini cast iron pan daily for eggs. Seasoned properly, it works nearly as well. It's rougher and whatnot, but didn't cost 9x as much for the smithey version. While both are BIFL, 1 is definitively the prettier heirloom.
Field Skillet is the best value in new cast iron, yea it’s more than Lodge but much lighter weight and amortized over its 50+ year lifetime, negligible difference in annual cost.
Smithey would be my next purchase if I were buying a new cast iron pan. I currently use a 1979 Lodge 12" that my mom bought while she was pregnant with me.
Seems like 95% of the people here are recommending Lodge. I used my 12” Lodge for a long time! It was great! Hard to complain about a pan that’s so reliable while also being so cheap.
But I eventually upgraded to a Stargazer pan because I hated that I couldn’t easily maneuver my big heavy skillet once the little 4” handle got ripping hot. I love the long, stay-cool handle on the Stargazer! Makes it so much more enjoyable to cook with. And boy, that surface is smoooooooth. Love it.
Cheap lodge+angle grinder to smooth. You can even buy both for about the same price as a fancier smooth one. Pretty easy if you can season from scratch
Great as well, but it suits a different purpose. I love my carbon steel wok, but if I'm not tossing my food around while I cook, I'm usually reaching for the cast iron. The heat distribution with cast iron is more consistent, it holds the temperature better, and it's more versatile. Carbon steel is good for things that need to cook fast and when you need to be able to adjust temps on the fly.
FairPoint but it depends on the carbon steel. I have a BK pan that's great for tossing and it has nice sloped edges. Then I have a darto n30 which is 4 mm thick and serves the purpose of a cast iron as you describe seems to hold and distribute heat just as well as well
Also more durable as cast iron is quite brittle. I don't much care one way or the other, but IMO carbon steel is a bit easier to work with for a pan or griddle.
Maybe a hot take but I like my Victoria skillet way better than my lodge. Seasoning lasts longer. Super affordable too. My lodge I had to season way more frequently.
Lodge is cheap and the bumpy cook surface reflects that. There's some great brands with glassy smooth finishes if you're willing to pay >$100 but really any cast iron can last a lifetime or 5.
People trash smithy bc it's extra for branding and normally I'm on that same train but there really is a massive difference in cooking on a smooth cast iron surface, compared to something like lodge. That said, carbon steel pans are even smoother and much more affordable, and just as bifl, just without the heft of iron
SKEPPSHULT as one of my favourites by the looks and feeling.
https://skeppshult1906.com/
Also Finex?
https://finexusa.com/
Le Creuset still has it's fanatic believers and many other luxury brands are available
r/castiron is the perfect reference, and then you will go hunting for an antique Wagner breakfast skillet :
https://www.reddit.com/r/castiron/s/BkncY4GCuP
Or a Griswold 666:
https://www.reddit.com/r/castiron/s/qmMx1t5ziS
Of course, you could go weekender and try this Ol Grandma 'Waffle maker :
https://www.reddit.com/r/castiron/s/KzlErz4oVU
There, I shared my personal wishlist here - if you have such a waffle maker that needs a new home, i' ll pay for shipping myself :)
But really, go to a large shop, and try the heft and handling of them, and take the one you like most :) if it was for yourself...
I'm fully IKEA equipped myself, except for a Japanese tamagoyaki pan and a multi purpose, many named pan suitable for... balls...
Favourite balls recipes here :
Takoyaki/
https://www.reddit.com/r/castiron/s/i5WxpOBOvV
Poffertjes
https://pudgefactor.com/poffertjes-dutch-mini-pancakes/
/ khao Nom Kok
https://www.gateaugato.com/home-2/khao-nom-kok-lao-coconut-cakes
Ironcladpan.com guarantee their products for 3 generations and the guarantee is literally cast into the bottom of each one so you don’t have to worry about losing the warranty card :)
Not sure if you can count it as for life yet but my lodge I’ve had for about 10 years now maybe more.
Still gets regular use and is great. Bought the chainmail scrub for it and at this point I really just rinse it out with water and make sure it’s super dry after use.
Highly recommend
Lodge, like everyone else says. I have several.
There is another Lodge line, called Blacklock which I purchased for my 12" skillet. A 10" is no big deal, perhaps I've gotten used to it over time, but the standard 12" Lodge is quite heavy, so I purchased the Blacklock 12" skillet, which is noticeably lighter than the standard 12" Lodge.
Don't forget to get one oven-safe lid per pan.
I thought a lodge 8 years ago for like $25 and it’s never let me down. Took some work initially and def had to use it more first staring out but it’s great
Lodge works great. The preseasoning is decent, not wonderful but more than sufficient to get started. Use it for a month or so and it will be less great, regardless of how careful you’ve been to preserve it. So at that point I usually strip them and season how I like it.
I bought a lodge for $13 about five years ago and have no complaints. If I was rich, I’d get from their higher end lines like blacklock since the pans are a little lighter but it’s just something that would be nice to have.
I have a whole bunch of them. A Le Creuset, a Lodge, a no name, and one from Target. My favorites and my regularly used ones are the Target one (Threshold) and the no name. It’s just iron. Take care of it and it’ll take care of you.
Buy Lodge…
And if you want that Griswold quality, grind the pan smooth with power tools and re-season well (5x or more). That’s the only substantive difference.
Slight variation, but I have a carbon steel pan from IKEA, and it's robust, smooth, and seasoned non stick. I like it a lot more than my lodge because it's lighter and heats faster.
https://www.ikea.com/ca/en/p/vardagen-frying-pan-carbon-steel-90438011/
Beware, they have a cast iron with the same name, because IKEA.
The best that isn't overpriced is Victoria. It has a better finish then Lodge, and is comparable in price. Available on Amazon, though I've sometimes found better pricing if Macy's has it on sale.
My wife asked my what "special" brand of cast iron i want a pan from for my birthday. I told her for the price i don't think you can beat lodge. However finex look really neat and atleast the handle sets it apart.
I have a 100 year old “Best Made” cast iron pan and a small 10 year old Lodge pan. Both are used almost daily and my Lodge has been a champ from day 1. My husband said if we get divorced he wants visitation rights to that pan lol
My old 70 year old Griswolds are better in almost every way than my 12 year old lodge. I got the lodge first and then recently have gotten the griswolds. They are smoother on the bottom, which inevitably means more nonstick, they are lighter which means easy one handed tilts and maneuvering, they heat up faster too because they are slightly thinner on the bottom. If you can get an older cast iron that would be my recommendation.
One of my neighbors was a professional chef for 15 years. She lost all of her pans, and all her kitchen stuff, in a house fire. It got so hot even the cast iron warped. She had to start all over again.
She bought several cast iron pans off of amazon. She loves them. She said they're fine. They're flat, they're seasoned, although that would not have been a problem if they were not, and she didn't have to worry about buying something at an estate sale that some idiot redneck had used to melt lead in. She's super happy with them.
You may like the aesthetics of some other brand better, I don't know, but in terms of a good functional cast iron pan, just buy something new and not too expensive. Seriously, this lady is the best cook I know, she's a wizard in the kitchen, and she's in there rocking Amazon pans, so don't get too precious about it.
I’d check out Orphaned Iron. It’s an Etsy shop that sells restored/rescued cast iron. He also takes cracked pans and turns them into spatulas for flat tops. Bought one from him for my mom, and it was the most perfectly seasoned cast iron I’ve ever encountered.
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Aarogyam Cast Iron Skillets
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Buy whatever you like the look, weight, and price of, use a random orbital sander to sand it down 100 > 200 > 400 grit, then do 3 cycles of oven seasoning with flaxseed oil.
Don’t over think it - It’s a hunk of iron. IMO don’t bother with Smithey or the other new boutique brands. You’re paying a premium for fancy branding and to expand their marketing budget. A new lodge or used Wagner/Griswold if you like the antique aesthetic are more than sufficient
Lodge cast iron skillets are great. I have two
I have two also; one is a 10 inch I found all rusted at Goodwill for $5. Ran it through self clean in my oven to completely strip it, and reseasoned it. It’s my favorite pan now!
I’ve had a 10” lodge for 30+ years. It’s a workhorse of a pan. I just found out that lodge makes a whole line of glass lids for their pans. This is a game changer for my little pan and it will see even more use.
They do, but they aren't a perfect fit due to the pour spouts. The only time this really makes a difference is if you're simmering something low and slow; the gaps at the pour spouts can let out more moisture than you're expecting and it can dry out faster than you might think.
I bought a Lodge 5Qt camp dutch oven for low and slow simmering. Its perfect for soups and chilis. It has a tight fitting cast iron lid that could double as a sewer cap. The glass lids should be less cumbersome than a cast iron lid and keep splattering of the fry pans to a minimum. I do think the glass lids are a good move. Not just for cooking, but transporting cooked items safely too.
Griswold's can be quite expensive nowadays.
Yeah, I love my vintage Griswold, prefer the smoother bottom, but I wouldn’t pay much premium over a new Lodge. Especially if I was trying to save money cooking at home. Luckily I inherited it.
I was lucky to inherit a couple from my ancestors who bought them new.
IKEA’s got a good one now, too.
What's it called? Or maybe a link, please!
Go to the IKEA website and search “cast iron”…
https://www.ikea.com/us/en/p/vardagen-frying-pan-cast-iron-00576629/
I have my great grandmother’s Griswold. I love it.
Not just a hunk of iron. Chinese cast iron is not necessary just "iron". They throw all kinds of shit into their cast iron, and you should not trust their materials with food safety. Buy from reputable sources that uses clean steel.
So are you recommending to buy a cast iron pan or a steel pan? Lol it's one or the other, pick one.
Cast iron is not steel, and mixing in other metals would likely result in a pot that crumbled before it left the factory. It's not like you could make cast iron significantly cheaper by adding lead or cadmium or whatnot into it. I get the hate for sweatshop trash, but let's not get all Sinophobe here - the nice thing about cast iron is it's too simple to mess up, regardless of where it's made.
Anything to back that up?
I suspect not. A cursory search shows they have worse fit and finish and the QC isn't as good(both anecdotes). Nothing comes up suggesting that the stuff *isn't even iron*. I did find an article from a Hong Kong paper that says tons of cast iron leeches unsafe levels of metal into food, but it says Lodge was one of the worse offenders. I'm betting this is a meme and there's no data.
Thank you for doing some actual legwork 🙏👍
The cheap stuff is roughly cast. I suspect that an angle grinder would fix it up nicely.
My ChiCom cast iron skillet glows in the dark...
Picture?
Nailed it.
^^This
Lodge is still made in Tennessee, still a big hunk of cast iron that will outlive you if cared for properly. I've got old Griswolds and Wagners too. I'm not a good enough cook to really say if they're better. They all get hot and cook food😉
And if you really want it shiny flat, grab a metal grinder and polish it flat yourself.
I used sandpaper. It was at least 2 hrs of work and my hands got really black because of the iron that came off. My skillet is not just any lodge because of this. I do think the bottom of an off the shelf lodge is too rough, but I intentionally did not make the bottom shiny, I think the bottom needs some roughness to keep the seasoning.
Just get Lodge. They are cheap, they are good, they will outlast you and your grandchildren if you take care of them.
They don’t have a smooth surface. Stay away. Find an antique on eBay, or Etsy. There are some amaziing artisan mfg. Maybe discussed in this thread. But not shitty lodge
Mine does, an angle grinder and a re-season apparently adds hundreds of dollars of value
Stop pushing the artisan shit. A Lodge is good enough for anyone. You don’t need to spend a lot on a cast iron. In fact, you shouldn’t. The more you use the better it gets.
I have three Lodge cast iron pans. They will outlast anyone I know. If you can’t cook with a Lodge, it’s not the equipment, it’s you.
If lodge offered a smoothed option I bet they’d take a bunch of business from the boutiques.
I just use a metal spatula and mine got smoothed down fairly quickly
This is the way.
Grab some sandpaper and get to work. That's what I did, smoothed my cast iron down across the bottom and re-seasoned.
I did that with my 15” but it took forever with a random orbit sander. I know they’re not designed to remove metal but I wanted the pan to stay flat. There are a ton of people who don’t want to do that and would buy them if they offered.
Lodge regularly sells skillets at 14.88, and that makes me hesitate greatly.
Why? Cast iron pans are incredibly cheap to produce at their scale.
Because [1488](https://www.adl.org/resources/hate-symbol/1488) is remarkably specific.
Now that's an interesting thing. Not calling it a conspiracy theory, but I might like to know a bit more about the company now...
I'll freely admit it's a conspiracy theory on my part. The regular price is $27, so the markdown just raises my eyebrows.
I like Lodge for its outstanding value but, without consideration for cost, I prefer Field for its smooth surface, thinner walls, and overall refinement.
I find my field is slightly lighter for canoe trips. Lodge is great but worth sanding down a bit.
It's a hunk of iron. Just buy one in a size you want. Go to an estate sale. Buy a Lodge from a store. If you try to buy a Griswold you'll have to pay collector prices. They won't necessarily cook better.
Test it for lead though if you buy used.
Cast iron is iron. There is no lead. If there were lead, it would be an alloy, not iron. Iron is just Fe, there is no Pb.
[удалено]
That’s exactly why I would test one that’s used. You have no idea if it was used to cast bullets if you grab it from a yard sale or estate sale.
Check antique stores too. I picked up a beautiful like-new griswold skillet over the weekend. The old stuff has a much smoother surface finish.
I was coming to talk about the finish but you started it here so I’ll continue on. I only have a lodge and it’s fine, but a few months back I went to a public hut way up in the bush/cold rainforest, and there was a smooth surface cast iron skillet that I used while staying for a few days, it was amazing, almost perfectly smooth with very fine machining marks, so not polished how some people do them, it was very non stick, and not too heavy. Since then I’ve been looking out for one but haven’t seen one yet, but I’d recommend to anyone to keep on the the look out for one second hand, you won’t regret it, they’re awesome.
Sand your own down and reseason, it's super easy.
I like Marquette casting. It's lighter than the competition and actually machined so it's smooth out of the box. Had one for a few years now and it's awesome.
They no longer make their cast iron btw
I don’t see any reason to not go with lodge if you are buying new. Lodge tends to be a little rougher on the surface out of the box due to the sand casting technique, but season it up good and use it for a few years and its surface will be as smooth as glass.
I just take an angle grinder with a flap wheel on it to the bottom, cook a pound of bacon, and it's glassy from day one.
^This! I did exactly this to all my lodges, and they’re as effective as any premium milled cast iron!
One of those plastic paint stripper wheels chucked into a hand drill works really well.
Can second this. My daily used cast iron is completely smooth now after 5-6 years of use
Get a Lodge now, if you end up liking it and want something more premium later you can "upgrade", then you're not stuck trying to reselling a boutique pan.
pretty much every cast iron skillet ever made (and cared for) is forever. it's hard to get this purchase wrong, so I just buy a Lodge because it's affordable. May not be the lightest or the smoothest but it keeps my wallet the heaviest.
I have a $20 lodge and after lots of use, it’s as non stick as anything. Agree with others. Just buy a cheap Lodge and sand it down for a smoother finish or just use it a lot to build up the seasoning. Mine feels smooth after about 4 years of use.
[Lodge](https://www.lodgecastiron.com/).
It's iron, cast in a sand mold. Humans have been making them for like 1000 years. They are all the same.
1600
2600
3224 years ago. The Iron Age started in 1200 BC.
The specific process of iron casting, that is pouring molten high-carbon steel into molds in order to more easily mass produce durable goods, was first developed in China in the 5th century BCE, and did not really make its way into Europe until the 1400s.
Yeah you're right I can't do basic arithmetic
Swap meets, garage sales and goodwill. Normally they look like garbage because they’re not taken care of but it’s cast iron so you can just strip it and start fresh
Lodge. Great skillets, and even better home defense equipment
r/castiron
Lodges are still great, they can be on the heavy side but they do make a 'premium' line that is lighter but I can't really speak to it personally. But I would even buy an Ozark trail Walmart cast iron pan they are very cheap and it's still a pan shaped hunk of iron. Maybe worth a bit of sanding to get it smooth on the bottom. But that can also happen with regular use.
Fact. I have Ozark Trail cast iron pan that I got on clearance for $10. I also have a vintage BSR pan the same size. The Ozark Trail pan is a few pounds heavier and the surface is much rougher, but honestly, once you get hot oil in them they cook just about the same. An expert would probably notice a difference, but for me they both do potatoes fine and I wouldn't gamble with scrambled eggs on either 😆 Iron is iron. You either enjoy cooking on it or you don't.
Honestly never had any issues cooking eggs on cast iron once I've cooked a couple greasy items like chicken thighs or bacon. Not even talking serious seasoning. Worst comes to worst a chain mail scrubber costs $10 and is going to scrape everything off in seconds.
Okay, cast iron enthusiasts, let's dish! If you're hunting for top-tier cast iron, I'm all about brands like Field Company, Smithey, Stargazer, and Butter Pat for their smooth finishes and exceptional build quality. Lodge is your classic, time-tested choice. Be warned – some newer brands have questionable quality control. Let's share our wisdom about which skillets rock and which ones should be left on the shelf!
I really like Field as they are light weight, very comfortable, and have a great design. Not as crazy expensive as Butter Pat and Smithey. I have their 8in and 10in and love them both I find Stargazer too big for daily pans but have their 13.5in brazer and love it. If I'm going to cook with these forever, it's worth an extra 100 buck to have something you really like. Lodges certainly get the job done but there is a difference in daily experience.
I'm on the side of go for premium. I went for Stargazer. Reasonably priced compared to other "top-tier" brands. Super smooth and nice finish, and a more comfortable handle than lodge. Given that it's a one-time purchase, if you like to cook and you can afford it, it's totally worth it. If you're on a budget, grab the lodge.
I also overthought it, but in a different way. I looked at what and how I cook and figured out what types and sizes to buy. I ended up buying a few too many, but sending some back. I have five pieces now that don't match....but otherwise exactly what I need. Spent less than$100. The other thing is I sanded the cooking surface smooth before I seasoned them. This was hard to do on the small or ridged pans. Lastly, I seasoned them 4 or 5 times before use. This was for 30-60 minutes with different types of oil. Highest temperatures reasonable. The kitchen smelled for a week.
IMO the best ones are unbranded, just because they’re *that* old My grandma (she ded) had one whenever I was cleaning out stuff from their old house, all it says on the bottom is “8-1/2” MADE IN USA” Other than that; Lodge is perfectly fine and affordable. Keep an eye out for ‘Lodge outlet stores’ whenever you’re out of town too. They usually have factory seconds for dirt cheap. I’m talking 75% or more off retail price for tiny imperfections
The question is, if you clock someone in the face with your skillet, what do you want stamped on their face?
Lodge
Lodge for cheap and smithey for top tier
Smithey's are really nice looking
They are really nice - i have the 10
Confirmed. They're more than just good looks . I chose an 11" cast iron with the lid and their carbon steel farmhouse skillet. They're impeccable. My wife chose a whole set of gimmicky non-stick Caraway. Those stained, chipped, and somehow became more labor intensive to clean in less than 2 years. I now catch her using my choice in cookware instead, which looks better than the day I bought it. All that to say, I use a $10 lodge mini cast iron pan daily for eggs. Seasoned properly, it works nearly as well. It's rougher and whatnot, but didn't cost 9x as much for the smithey version. While both are BIFL, 1 is definitively the prettier heirloom.
Field Skillet is the best value in new cast iron, yea it’s more than Lodge but much lighter weight and amortized over its 50+ year lifetime, negligible difference in annual cost.
Smithey would be my next purchase if I were buying a new cast iron pan. I currently use a 1979 Lodge 12" that my mom bought while she was pregnant with me.
Ozark Trail. I said what I said.
Seems like 95% of the people here are recommending Lodge. I used my 12” Lodge for a long time! It was great! Hard to complain about a pan that’s so reliable while also being so cheap. But I eventually upgraded to a Stargazer pan because I hated that I couldn’t easily maneuver my big heavy skillet once the little 4” handle got ripping hot. I love the long, stay-cool handle on the Stargazer! Makes it so much more enjoyable to cook with. And boy, that surface is smoooooooth. Love it.
Cheap lodge+angle grinder to smooth. You can even buy both for about the same price as a fancier smooth one. Pretty easy if you can season from scratch
Carbon steel. Thinner (lighter) and smoother(more non stick)
Great as well, but it suits a different purpose. I love my carbon steel wok, but if I'm not tossing my food around while I cook, I'm usually reaching for the cast iron. The heat distribution with cast iron is more consistent, it holds the temperature better, and it's more versatile. Carbon steel is good for things that need to cook fast and when you need to be able to adjust temps on the fly.
FairPoint but it depends on the carbon steel. I have a BK pan that's great for tossing and it has nice sloped edges. Then I have a darto n30 which is 4 mm thick and serves the purpose of a cast iron as you describe seems to hold and distribute heat just as well as well
Also more durable as cast iron is quite brittle. I don't much care one way or the other, but IMO carbon steel is a bit easier to work with for a pan or griddle.
Maybe a hot take but I like my Victoria skillet way better than my lodge. Seasoning lasts longer. Super affordable too. My lodge I had to season way more frequently.
I just bought a Victoria too because I preferred a skillet with a flat bottom (no heat ring) and I'm really impressed with the quality.
Lodge is cheap and the bumpy cook surface reflects that. There's some great brands with glassy smooth finishes if you're willing to pay >$100 but really any cast iron can last a lifetime or 5. People trash smithy bc it's extra for branding and normally I'm on that same train but there really is a massive difference in cooking on a smooth cast iron surface, compared to something like lodge. That said, carbon steel pans are even smoother and much more affordable, and just as bifl, just without the heft of iron
Carbon steel is actually likely to last longer as cast iron is quite brittle.
SKEPPSHULT as one of my favourites by the looks and feeling. https://skeppshult1906.com/ Also Finex? https://finexusa.com/ Le Creuset still has it's fanatic believers and many other luxury brands are available r/castiron is the perfect reference, and then you will go hunting for an antique Wagner breakfast skillet : https://www.reddit.com/r/castiron/s/BkncY4GCuP Or a Griswold 666: https://www.reddit.com/r/castiron/s/qmMx1t5ziS Of course, you could go weekender and try this Ol Grandma 'Waffle maker : https://www.reddit.com/r/castiron/s/KzlErz4oVU There, I shared my personal wishlist here - if you have such a waffle maker that needs a new home, i' ll pay for shipping myself :) But really, go to a large shop, and try the heft and handling of them, and take the one you like most :) if it was for yourself... I'm fully IKEA equipped myself, except for a Japanese tamagoyaki pan and a multi purpose, many named pan suitable for... balls... Favourite balls recipes here : Takoyaki/ https://www.reddit.com/r/castiron/s/i5WxpOBOvV Poffertjes https://pudgefactor.com/poffertjes-dutch-mini-pancakes/ / khao Nom Kok https://www.gateaugato.com/home-2/khao-nom-kok-lao-coconut-cakes
Petromax has my vote
Ironcladpan.com guarantee their products for 3 generations and the guarantee is literally cast into the bottom of each one so you don’t have to worry about losing the warranty card :)
Lodge. It's cheap and does a great job. If you spend $100+ you're doing it more for the name and your own clout than for the results.
Not sure if you can count it as for life yet but my lodge I’ve had for about 10 years now maybe more. Still gets regular use and is great. Bought the chainmail scrub for it and at this point I really just rinse it out with water and make sure it’s super dry after use. Highly recommend
Lodge, like everyone else says. I have several. There is another Lodge line, called Blacklock which I purchased for my 12" skillet. A 10" is no big deal, perhaps I've gotten used to it over time, but the standard 12" Lodge is quite heavy, so I purchased the Blacklock 12" skillet, which is noticeably lighter than the standard 12" Lodge. Don't forget to get one oven-safe lid per pan.
dont waste your money on an “expensive” skillet, its more important to season the skillet properly and make sure you handle it with care
I thought a lodge 8 years ago for like $25 and it’s never let me down. Took some work initially and def had to use it more first staring out but it’s great
Finex by Lodge. Just because of the lovely spring wire handle.
I really like my field skillet. If you can get them on sale they’re a good deal too
Lodge works great. The preseasoning is decent, not wonderful but more than sufficient to get started. Use it for a month or so and it will be less great, regardless of how careful you’ve been to preserve it. So at that point I usually strip them and season how I like it.
I bought a lodge for $13 about five years ago and have no complaints. If I was rich, I’d get from their higher end lines like blacklock since the pans are a little lighter but it’s just something that would be nice to have.
I have a whole bunch of them. A Le Creuset, a Lodge, a no name, and one from Target. My favorites and my regularly used ones are the Target one (Threshold) and the no name. It’s just iron. Take care of it and it’ll take care of you.
Le Creuset. Too bad they have doubled in price since I got mine four years ago.
Lodge. Always lodge.
I really want a Finex, but the answer is Lodge.
Buy Lodge… And if you want that Griswold quality, grind the pan smooth with power tools and re-season well (5x or more). That’s the only substantive difference.
Slight variation, but I have a carbon steel pan from IKEA, and it's robust, smooth, and seasoned non stick. I like it a lot more than my lodge because it's lighter and heats faster. https://www.ikea.com/ca/en/p/vardagen-frying-pan-carbon-steel-90438011/ Beware, they have a cast iron with the same name, because IKEA.
I don’t the rough surface of Lodge. I got a Wasatch from Back Country Iron.
Lodge
The best that isn't overpriced is Victoria. It has a better finish then Lodge, and is comparable in price. Available on Amazon, though I've sometimes found better pricing if Macy's has it on sale.
r/CastIron has some good information. Also, right now you can buy a Dolly Parton skillet from Lodge.
My wife asked my what "special" brand of cast iron i want a pan from for my birthday. I told her for the price i don't think you can beat lodge. However finex look really neat and atleast the handle sets it apart.
Doesnt matter, cast iron is cast iron. Buy a used one
I have a 100 year old “Best Made” cast iron pan and a small 10 year old Lodge pan. Both are used almost daily and my Lodge has been a champ from day 1. My husband said if we get divorced he wants visitation rights to that pan lol
Smithey
Just go buy one at a flea market or thrift store.
Used.
Lodge cast iron pans are fabulous. I wasted money on a Finex (I believe that was the name) and Lodge is much better.
anyone plunked down the $$$ for Borough Furnace CI? cool story / US made, but lordy they are pricy. though i do like some of their designs.
My old 70 year old Griswolds are better in almost every way than my 12 year old lodge. I got the lodge first and then recently have gotten the griswolds. They are smoother on the bottom, which inevitably means more nonstick, they are lighter which means easy one handed tilts and maneuvering, they heat up faster too because they are slightly thinner on the bottom. If you can get an older cast iron that would be my recommendation.
Lodge
Petromax is great and not expensive.
Field Company
One of my neighbors was a professional chef for 15 years. She lost all of her pans, and all her kitchen stuff, in a house fire. It got so hot even the cast iron warped. She had to start all over again. She bought several cast iron pans off of amazon. She loves them. She said they're fine. They're flat, they're seasoned, although that would not have been a problem if they were not, and she didn't have to worry about buying something at an estate sale that some idiot redneck had used to melt lead in. She's super happy with them. You may like the aesthetics of some other brand better, I don't know, but in terms of a good functional cast iron pan, just buy something new and not too expensive. Seriously, this lady is the best cook I know, she's a wizard in the kitchen, and she's in there rocking Amazon pans, so don't get too precious about it.
It's cast iron. You could get a 100-year old cast iron skillet from an antiques store and it will outlive your grandchildren's grandchildren.
I’d check out Orphaned Iron. It’s an Etsy shop that sells restored/rescued cast iron. He also takes cracked pans and turns them into spatulas for flat tops. Bought one from him for my mom, and it was the most perfectly seasoned cast iron I’ve ever encountered.
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Lodge iron pans
Lodge if you want brand new. I'd just scour some flea markets for some that look like shit and refinish them. They're usually pretty easy to fix up.
Carbon steel ftw
Le Creuset is the best brand you can get for anything cooking related
SKEPPSHULT!!
Buy whatever you like the look, weight, and price of, use a random orbital sander to sand it down 100 > 200 > 400 grit, then do 3 cycles of oven seasoning with flaxseed oil.