Lodge cast iron cookware, is it worth the hefty price?

[the ringo kid]

Just wondering. I found a local place that has various lodge brand cast iron cooking ware im interested in getting BUT--its expensive as heck. Is it worth the investment?

 

[MOONDAWG]

Yes it is...it'll last your lifetime and many generations to come.

 

[boatme99]

Lodge is the only cast cookware left made in the US, I believe, and it is good. Foreign made cookware doesn't have the purity standards of Lodge.
Cheaper cast iron with impurities will not heat evenly.
I think Lodge is sold in Wal Mart, now.

 

[wbraswell]

Forget it, go find some vintage stuff, at a flea market.

 

[Coldshooter]

Go with Lodge on new the flea market idea is a good one always or yard sales. The purity issue is more than even heating as some off shore products have harmful metal contaminates.

 

[THE PILGRIM]

I agree with all the above.
Walmart probably has your lowest local price.
Lodge is still a great American product made the way we used to make everything.

 

[Hapworth]

In short order, this thread's more or less got it covered: Lodge is good stuff; cheaper products may not perform as well and might leech toxin into food; if you can't afford Lodge, look for used vintage.

If you do get Lodge, consider stripping and re-seasoning it yourself; in my experience you get better results that way.

 

[Maddog 521]

Lodge is still good cast iron, but Lodge is very heavy. The older Wagner and Griswold and the other brands are a lot lighter. I'm using the older iron and it still works as if it was new. My son is using some older W.C. Davis the is pre Civil War that works very well. If you run across some older ERIE grab it as it is hollow ware and very light.

 

[johngalt]

Lodge is pricey? The last skillet I bought was only about $20.

The older stuff is better though. The new stuff has a rough texture, while some of the old stuff was machined smooth giving it a better non-stick surface. Old Griswold and Wagner stuff is supposed to be very nice.

I don't have Griswold or Wagner, but I do have a Lodge skillet from around the 1920-1930s. I like it better than the new one.

 

[ACP230]

I've seen Lodge at Gander Mountain and on sale (sometimes) at
Shopko.

 

[bagga]

griswold is the cadillac of cast iron cook ware. i use to have about 30 griswold pans and got them all from rummage sales or thrift stores.

 

[boatme99]

Used American cast iron cookware is expensive. Everybody knows what they have now, and think it's worth a fortune.
Stuff like 4" Griswolds or Lodges go for over $25 at junk stores around here.

 

[wbraswell]

Y'all know what this thread ain't got......PICTURES!!!

 

[L Pete]

To answer your question....yes....it's definitely worth it. I have it and I use it. The old Waggoner and Griswold is good stuff, but collectors make it very pricey.

Seasoning cast iron is easy, and Lodge makes a pre-seasoned line and a raw cast iron line. Take your choice if you prefer to season your own, it's not a problem and Crisco is cheap.

 

[Beruisis]

On the foreign pots I tried the lids never sealed worth a hoot. You gotta have that. +1 for Griswold & Lodge. You can still find them used.

 

[shouldazagged]

A strong second for seasoning new cast iron cookware yourself. I haven't found the manufacturer's pre-seasoning treatment to be nearly as good as treating it yourself, using it a lot, and cleaning it properly after use.

 

[Smitty357]

Anyone have a good way of seasoning these old things. I have one I need to season up real good. They dont make em like they use to.

 

[smokindog]

I guess I need a definition of expensive by the OP. I find the price to be very inexpensive as compared to other cookware of similar quality and results. I do keep some high end lighter weight non-stick for flipping eggs, high liquid content dishes, and such but I don't know of any other cookware that can touch the quality and price point for the jobs it does well.

 

[-db-]

The heavy weight of Lodge stuff is certainly something to consider (and dread) when it comes to packing it but I would think it's a good thing as far as actual cooking, as it would hold and distribute heat better.

 

[finesse_r]

All my cast Iron is several decades old stuff that I paid very little for. Most of what I have was purchased back in the 1960's when it was dirt cheap. I have no idea what the stuff is bringing today. It certainly is what I cook with most of the time. About the only other thing I use is a crock pot and some stainless steel pots for soups or boiling stuff.