Lodge cast iron skillets

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Everyone owns one, and we all love them.

I believe Bed Bath & Beyond sells them. They're not uncommon and generally
cheap anywhere. It's not clear, though, whether you were looking for cast
iron and are now asking about Lodge, or whether you were simply looking for
any skillet and are now considering cast iron. Are you already a cast iron
user?

-T

tenplay said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I'm still using some my mother's Lodge frypans I got when I set up
housekeeping. And I'm not your spring chicken anymore. Use & maintain it right
& it lasts forever and ever. OTH, my husband was concerned with some cast iron I
bought at a garage sale. He thought that perhaps "foreign" cast iron might have
impurities that would leach out to the food. Anybody comment on that one?
Edrena

skoonj said:

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Everyone owns one, and we all love them.

I believe Bed Bath & Beyond sells them. They're not uncommon and generally
cheap anywhere. It's not clear, though, whether you were looking for cast
iron and are now asking about Lodge, or whether you were simply looking for
any skillet and are now considering cast iron. Are you already a cast iron
user?

-T

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

Quoted message said:

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

Pre-seasoned. Hah.

It's not hard to get them truely seasoned, you just have to remember to
dry out & reseason after each use.

I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
iron. After each use I scrub under hot water, dry with a paper towel,
put on a warmed stove top & rub the inside with some crisco, then turn
off stovetop.

P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay.
Just think of what the shipping would cost you.

In article <[email hidden]>,

tenplay said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

but then I've been spoilt by antique Griswolds. ;-)

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

skoonj said:

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Everyone owns one, and we all love them.

Not.
Only because you don't know any better! ;-)

Quoted message said:

I believe Bed Bath & Beyond sells them. They're not uncommon and generally
cheap anywhere. It's not clear, though, whether you were looking for cast
iron and are now asking about Lodge, or whether you were simply looking for
any skillet and are now considering cast iron. Are you already a cast iron
user?

-T

Lodge is cheap... for a reason. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

tenplay said:

skoonj said:

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Everyone owns one, and we all love them.

I believe Bed Bath & Beyond sells them. They're not uncommon and generally
cheap anywhere. It's not clear, though, whether you were looking for cast
iron and are now asking about Lodge, or whether you were simply looking for
any skillet and are now considering cast iron. Are you already a cast iron
user?

-T

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

I did.

I gave it away to the thrift store.

Sorry guys, I really hate Lodge! I'm starting to get some arthritis in
my hands. I need my beautiful lightweight Griswolds!

And they distribute heat just fine.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

They are, indeed, preseasoned -- although you will still need to make sure
you clean them & especially dry & re-oil them per the manufacturer's
instructions is you want them to stay that way. 🙂

Contrary to what one of the other posters had to say, you *want* weight in
cast iron. Not only does the weight affect heat distribution, it also
affects how heat is retained and released to the cooking food. A light
skillet might work OK for something that cooks quickly (i.e., frying an
egg), but would be unsuitable for many other uses.

For example, I sometimes heat my skillet to 500° in the oven before searing
steaks in it. Other times, it's perfect for tenderloin roasts and the like
where you sear the meat on the stovetop and then put the skillet and all
into the oven.

--
Jim.

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

skoonj said:

"tenplay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Everyone owns one, and we all love them.

I believe Bed Bath & Beyond sells them. They're not uncommon and generally
cheap anywhere. It's not clear, though, whether you were looking for cast
iron and are now asking about Lodge, or whether you were simply looking
for
any skillet and are now considering cast iron. Are you already a cast iron
user?

-T

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

Denise~* said:

I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
iron. After each use I scrub under hot water, dry with a paper towel,
put on a warmed stove top & rub the inside with some crisco, then turn
off stovetop.

I never use soap on mine. It is an old one, like yours and was seasoned
correctly. After I have cooked in it, I run hot water on the tap and run
the still HOT pan under the water and "scour" with a bamboo wok brush
and paper towel dry.

Slick as a whistle.

jim

Katra wrote:
snip

Quoted message said:

Sorry guys, I really hate Lodge! I'm starting to get some arthritis in
my hands. I need my beautiful lightweight Griswolds!

And they distribute heat just fine.

You hate Lodge cast iron pans because you have arthritis? Whatta crock.
You might not be able to use it, but HATE IT?

jim

Katra said:

In article <[email hidden]>,

tenplay said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

but then I've been spoilt by antique Griswolds. ;-)

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!

Here's a thought: did women suffer from iron deficiency as much when
they cooked with cast iron as they do now because of using non-iron pans?

Wondering if the decline in use of cast iron use coincided with a rise
in iron deficiency in women.

jim

Katra said:

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

Actually, when I did purchase some Lodge years ago, I amazingly got them
to a state of where they worked quite nicely. I just kept on forgetting
them on the stove when I would dry & reseason. I kept burning the nice
seasoning off & filling the house with smoke. After one too many times
of doing this, DH got mad at me & threw them out.

Quoted message said:

but then I've been spoilt by antique Griswolds. ;-)

I can relate. The pans I inherited are a mix of Griswolds & Wagners.
All perfectly seasoned. I also got a really cool rectangular griddle
that I'm not sure of the brand, but it's soo cool. Needless to say, I
treat these like babies.

Quoted message said:

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!

I'm still of the opinion that Lodge is not the "cheapest". I have
actually seen worse! They are good starter pieces IMHO.

In article <[email hidden]>,

JimLane said:

Katra wrote:
snip

Quoted message said:

Sorry guys, I really hate Lodge! I'm starting to get some arthritis in
my hands. I need my beautiful lightweight Griswolds!

And they distribute heat just fine.

You hate Lodge cast iron pans because you have arthritis? Whatta crock.
You might not be able to use it, but HATE IT?

jim

They also were rough as sandpaper so difficult to season...
My griswolds are all smooth as silk and OH so easy to deal with!

I actually gave my lodge pans away before my hands started hurting.

These may be lighter in weight, but I have no problem with heat
distribution!

What is a crock is that the pan has to weigh a ton to distribute heat
evenly.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

JimLane said:

Katra said:

In article <[email hidden]>,

tenplay said:

I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

but then I've been spoilt by antique Griswolds. ;-)

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!

Here's a thought: did women suffer from iron deficiency as much when
they cooked with cast iron as they do now because of using non-iron pans?

That's kind of a moot point.
Griswold IS cast iron and I seldom cook in anything else...

and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
Can you say the same?

Quoted message said:

Wondering if the decline in use of cast iron use coincided with a rise
in iron deficiency in women.

No, our stupid idiot FDA preaching that "meat is evil" is the cause!

It's the best source of absorbable iron.

Quoted message said:

jim

--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,

JimLane said:

Katra said:

In article <[email hidden]>,
tenplay <[email hidden]> wrote:

>I'm looking for a good quality skillet. The saleswoman at a local
>department store recommended Lodge iron skillets even though they don't
>sell them. That was impressive in itself. Does anyone own one? If so,
> what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

but then I've been spoilt by antique Griswolds. ;-)

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!

Here's a thought: did women suffer from iron deficiency as much when
they cooked with cast iron as they do now because of using non-iron pans?

That's kind of a moot point.
Griswold IS cast iron and I seldom cook in anything else...

and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
Can you say the same?

Quoted message said:

Wondering if the decline in use of cast iron use coincided with a rise
in iron deficiency in women.

No, our stupid idiot FDA preaching that "meat is evil" is the cause!

It's the best source of absorbable iron.

Quoted message said:

jim

You missed the point, katra, about iron by talking about Griswold. I
could care less about what cast iron you use. It was about using iron
cookware, REGARDLESS OF BRAND.

My question still stands on whether or not there is a relationship
between the decline in the use of cast iron and the rise of iron
deficiency in women.

I am very happy you have a lot of iron. Can you say the same for all
other women? Not a chance. The rise in iron deficiency predates the FDA
stance on meat by many, MANY, years, so I don't think meat is the
primary cause. Could be, but that is after the fact.

I could care less about the Griswold. If they are lighter, then they are
thinner, are they not? And one of the very best things about cast iron
is that it is a great heat sink, especially if you are frying. Your
Griswold would be inferior in that capacity to the old Lodge stuff I have.

jim

Denise~* said:

Katra said:

I would not buy one on a bet... They weigh a damned TON and are rough
as sandpaper,

Actually, when I did purchase some Lodge years ago, I amazingly got them
to a state of where they worked quite nicely. I just kept on forgetting
them on the stove when I would dry & reseason. I kept burning the nice
seasoning off & filling the house with smoke. After one too many times
of doing this, DH got mad at me & threw them out.

Jumping in, all my Lodge are smooth. Of course, they are about 50 years
old. The exterior is not as smooth, but certainly is not rough in terms
of sandpaper.

BTW, I can relate to the burning and smoking. I had to unlearn a lot of
stuff and re-learn to use cast iron instead of the light weight stuff I
had when I inherited these.

I'll stay with them until I cannot handle the weight, but that may be
quite a few more years.

jim

Denise~* said:

Quoted message said:

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are
preseasoned and don't seem so challenging to take care of. So I am
willing once again to try it out.

Pre-seasoned. Hah.

It's not hard to get them truely seasoned, you just have to remember to
dry out & reseason after each use.

I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
iron. After each use I scrub under hot water, dry with a paper towel,
put on a warmed stove top & rub the inside with some crisco, then turn
off stovetop.

P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay. Just
think of what the shipping would cost you.

Or try your local hardware store. The one's around here all carry cast
iron cookware, mostly Lodge brand. And ditto on the reseasoning--that's
exactly what I do with mine after each use. Mine's a Wagner (originally
seasoned by my Mom 25 years ago when I went out on my own), but I
seasoned up a Lodge for a friend of mine a few years ago and it seems to
be working fine for him.

BK

Denise~* said:

P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay.
Just think of what the shipping would cost you.

Or you can buy from Amazon, where you get free shipping if your order
is more than $25. Their prices are good, too.

Leo

JimLane said:

Katra said:

In article <[email hidden]>,

JimLane said:

Katra wrote:

> In article <[email hidden]>,
> tenplay <[email hidden]> wrote:
>
>
>
>> I'm looking for a good quality skillet. The saleswoman at a local
>> department store recommended Lodge iron skillets even though they
>> don't sell them. That was impressive in itself. Does anyone own
>> one? If so, what do you think? I see them on sale at Amazon for
>> just $14.99. Thanks.
>
>
>
> I would not buy one on a bet... They weigh a damned TON and are
> rough as sandpaper,
>
> but then I've been spoilt by antique Griswolds. ;-)
>
> Cast Iron will last a lifetime. Get the best you can afford, not the
> cheapest you can buy!

Here's a thought: did women suffer from iron deficiency as much when
they cooked with cast iron as they do now because of using non-iron
pans?

That's kind of a moot point.
Griswold IS cast iron and I seldom cook in anything else...

and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
Can you say the same?

Quoted message said:

Wondering if the decline in use of cast iron use coincided with a
rise in iron deficiency in women.

No, our stupid idiot FDA preaching that "meat is evil" is the cause!

It's the best source of absorbable iron.

Quoted message said:

jim

You missed the point, katra, about iron by talking about Griswold. I
could care less about what cast iron you use. It was about using iron
cookware, REGARDLESS OF BRAND.

My question still stands on whether or not there is a relationship
between the decline in the use of cast iron and the rise of iron
deficiency in women.

I am very happy you have a lot of iron. Can you say the same for all
other women? Not a chance. The rise in iron deficiency predates the FDA
stance on meat by many, MANY, years, so I don't think meat is the
primary cause. Could be, but that is after the fact.

I could care less about the Griswold. If they are lighter, then they are
thinner, are they not? And one of the very best things about cast iron
is that it is a great heat sink, especially if you are frying. Your
Griswold would be inferior in that capacity to the old Lodge stuff I have.

jim

Try a Griswold before you make anymore statements like this Jim. They
realy are good pans. Better than Wagner and exponentially better than
Lodge. A good old Griswold pan is not thin but it is lighter in weight
than the mammoth has to be huge, heavy and cheap pans that Lodge sells.

Cooks don't spent the upwards of $1000 for certain Griswold pans because
they are inferior to Lodge.

Jessica