[Amazon.ca] Lodge 12-Inch Cast Iron Skillet $39.97
- Deal Link:
https://www.amazon.ca/dp/B00006JSUB?tag ... uage=en_CA
Reason: fixed link/nonRFD affiliate tag removed
Jun 12th, 2021 2:27 pm
Nearby Amazon.ca locations:
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If it's an old enough pan it might be better than new - they used to machine the cooking surface smooth after casting. They skip that step now to cut cost. An antique iron pan for a good price is an awesome find (unless it's in seriously bad condition and can't be restored).
Jun 12th, 2021 4:51 pm
Lodge is worth it. I have several of their products. 10, 12 inch, dutch oven, reversible griddle. To me it's not really a premium brand. There are others that offer a bit more of a refined and better overall finish.roosters6879 wrote: ↑ is the lodge brand worth the price premium?
i 've bought other cast iron pans that are made from various overseas countries (china, columbia etc...) and again they have been fine and never used one that was manfactured in the US so not sure how to compare.
i will say that those off-brand ones i did tend to find ones with longer handles which i prefer instead of stuby handles on the lodge.
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If you season it the way the links in post #10 you won't need to oil it after using it - just wash it, with or without soap, dry it, and put it away. And then you can store it long-term without a coat of oil going rancid on it, and can stack other pans on it without getting them oily.jellytime wrote: ↑ The premium is worth the price for LODGE.
At least in my experience. I wish I didn't buy the two cast irons from Winners we bought. they still work well, but you can tell the quality of the craftsmanship is not nearly as good as our Lodge. The lodge we have is only 8" and because of its size it doesn't get as much use as our 10" and 12". If I could, I would use the Lodge because it just looks and feels better. Functionally though, I don't really see a difference between them.
Unfortunately for us, because cast iron lasts forever, I can't find it in myself to replace our cheap Winner's ones because they still work, they just don't look as nice. This is a great deal for a pan that will last until the next ice age.
If you have never used a cast iron pan before, there is a learning curve. So don't expect it to react like a typical non-stick. You have to learn a new way of cooking food. If you put in the time, you will see cast iron is amazing to cook with. Also, it's more work in the sense that after every use, we wash it, and lightly oil it after each use. So you have to get used to that.
Just be informed before you jump on this deal.
Jun 12th, 2021 7:45 pm
If you season it as shown in post #10 it's much less hassle because the finish is more non-stick, tougher, stands up to acidic foods and soap. It'll still have uneven heating because iron isn't as good a heat conductor as steel, aluminum, or copper, so you still get the cool factor of becoming an, um, Iron Chef.grumble wrote: ↑ It’s a good pan, but be aware of the downsides - it is a hassle to maintain, it does not handle acidic food well as it strips the seasoning, the non-stick is finicky and the heating surface is very uneven - it will have warm and cold spots.
Somehow I still have a lodge on my stove, carefully cared for and love it. I kind of like the hassle involved and working around the downsides, it feels retro-cool.