Lodge cast iron cookware, is it worth the hefty price?
- Thread starter the ringo kid
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Take a look at Le Creuset cast iron cook sets then the Lodge items will not seem so pricey to you. My wife has a Le Creuset set she bought probably 35 years ago and it's great. I was going to add to it until I found out the larger pieces probably cost more than most of the firearms I own.
smokindog
Member
My Wagner pieces are a little lighter weight than my Lodge but the Wagner is the one that sits on the cooktop as its storage space 
Careful, you CAN warp cast iron, especially on electric. I've got one "wobbly" Wagner in the cabinet!!!!
Cast iron and direct flame heat, it's what cooking was meant to be!
Careful, you CAN warp cast iron, especially on electric. I've got one "wobbly" Wagner in the cabinet!!!!Cast iron and direct flame heat, it's what cooking was meant to be!
Ok guys listen up:
The one time of the year you can tour the Lodge Manufacturing factory, the annual National Cornbread Festival, April 26, 27, 2014.
My wife and I went to this last year and took the tour - very well worth the effort!
Do it! You will not regret it!
The National Cornbread Festival, South Pittsburg, TN
The one time of the year you can tour the Lodge Manufacturing factory, the annual National Cornbread Festival, April 26, 27, 2014.
My wife and I went to this last year and took the tour - very well worth the effort!
Do it! You will not regret it!
The National Cornbread Festival, South Pittsburg, TN
finesse_r
Member
Not only is cast iron great to cook with, in a few decades with the increasing prices of metal, you can sell it for a fortune as scrap iron. Also it makes a great boat anchor, and they make pretty fair weapons in a pinch.
Worst use I ever saw was in a movie where some guy was using an old rusty one as a target.
Worst use I ever saw was in a movie where some guy was using an old rusty one as a target.
ILLWIND
Member
Griswold is excellent and pricey, but has been out of production for years. It is a much better grade of cast iron...fine grained. Lodge is a good 2nd.
BobC357
Member
Lodge is good. It isn't as polished as was the old stuff but, it cooks well and is already seasoned.
Shop around!! Prices are all over the board for it. The 8 inch skillet has been seen at less than $10 to over $60 around here.
You can also hit garage sales and pick up some rusted older cast dirt cheap. Take it home, clean it up and re-season it and you've got a bargain ready to use.
Shop around!! Prices are all over the board for it. The 8 inch skillet has been seen at less than $10 to over $60 around here.
You can also hit garage sales and pick up some rusted older cast dirt cheap. Take it home, clean it up and re-season it and you've got a bargain ready to use.
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OP
the ringo kid
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My pan with the Teflon, went to a neighbor this afternoon. Still a good usable pan but--I never liked those. I asked at WM yesterday how often the Lodge stuff came in--I got a shoulder shrug.
I guess ill just have to wing it when going by but--at least im aware they sell it and where located. Im looking forward to getting two frying pans of diff sizes-soon as next months bills are paid. Im never going back to using the cheap stuff.
OP
the ringo kid
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Where are those sold? A couple items I have were those that the Chef--Emeril--has his name on and was pricy or so I thought?
OP
the ringo kid
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My Wagner pieces are a little lighter weight than my Lodge but the Wagner is the one that sits on the cooktop as its storage space
Cast iron and direct flame heat, it's what cooking was meant to be!
I had an elecric stove at one time-absolutely hated the thing.
BobC357
Member
If you haven't cooked on cast, start with low temps - not high. If eggs stick, its too hot. Cooking with cast isn't like stainless or aluminum. We have so much, I think the house tilts. Once you become one with the iron, you'll never want to use anything else.
Coldshooter
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It has probably been mentioned but I didn't notice so never dump cold water in one or any other skillet unless you like warped cookware. My wife's Grandfather worked in a foundry in Marion Indiana which made cast iron which was a hundred years when it was dropped by someone who did not expect the weight and broke the handle off.
OP
the ringo kid
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I just cooked some bacon and eggs this morning-and used my stainless steel skillet. The bacon stuck to it making it difficult to fry properly--but surprisingly--the eggs didnt and came our perfect.
Ive got a legit rant on the bacon I cooked today-was surprised at the cheap quality--coming from a trusted name brand.
OP
the ringo kid
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No probs there. After I cook, dump the grease in a jar, I soak in the hottest water I get from the tap, then clean. I hope--nobody would do the cold water directly on a hot pan.
I know one guy who worked in the kitchen of a restaurant called: Sirloin Stockade. What gets me is-he KNEW better but still did it anyway. One of the food preppers there briefly left a pan on one of the burners-and was on too high heat. This guy, instead of turning the knob-freaked out because the grease was starting to snap, crackle and pop-and splash out of the pan. He dumped a can of cold water on it-you know what s coming) started a fire in the kitchen-forcing the business to be evacuated and closed. He did this during the busiest part of the lunch period. Naturally he got fired-the place rebuilt and he is banned for life from even eating there.
smokindog
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OK, I splained this to you once Go to walmart.com, order what you want, ship site-to-store for free, you'll get an email when it arrives, pik it up, and enjoy
Good luck and enjoy!!!!!
Go to walmart.com, order what you want, ship site-to-store for free, you'll get an email when it arrives, pik it up, and enjoy Good luck and enjoy!!!!!
My pan with the Teflon, went to a neighbor this afternoon. Still a good usable pan but--I never liked those. I asked at WM yesterday how often the Lodge stuff came in--I got a shoulder shrug.
I just cooked some bacon and eggs this morning-and used my stainless steel skillet. The bacon stuck to it making it difficult to fry properly--but surprisingly--the eggs didnt and came our perfect.
Ive got a legit rant on the bacon I cooked today-was surprised at the cheap quality--coming from a trusted name brand.
I've never had much luck with bacon, probably because the sugar. It always sticks and leaves a gummy mess. Baking in the oven seems to do about as well as anything.
OP
the ringo kid
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OK, I splained this to you once
Good luck and enjoy!!!!!
Ill now go stand in the corner now.
Ill try that too. I also almost picked up a griddle this afternoon but--someone broke off one of the handles.
OP
the ringo kid
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I tried it in a microwwave once---once.
Was like what I imagine eating leather is like.
Bacon in the microwave is tricky.Ive got mine figured out @4 slices for 4 minutes.
