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I love cast iron, I have several vintage pieces from Griswold, Wagner, Birmingham Steel, etc. and I also have enameled pieces from Le Crueset, Staub, as well as pieces from the new generation of makers such as Finex, Field, and Smithey. Hands down the best combination of quality and value today is still Lodge, made in South Pittsburg Tennessee.Any recommendations on cast iron skillets?
Please follow up with us once you've received your new skillet and tried it out a bit.I have a cabinet full of Lodge - I use one nearly every day. I placed an order with a start up in Lancaster County PA Lancaster Cast Iron There was a local news article about them and they got swamped with orders, so I'm still waiting for the skillet I ordered. No rush for me, I did it mainly to support a new business.
Thanks for sharing. Checking out their site and it looks like they have some nice skillets. I'm not sure now if I should order from Field Company and get the skillet sooner or from Lancaster and get it sometime in Feb.Check out Fieldcompany.com for quality cast iron like they used to make. I have a #8. It is smooth and lightweight. Been considering the field company #4 and #12 every time I use my 12” lodge. Sale on at this moment.
Mike, I don’t know what Lancaster you ordered, but I have a NIB #10 Field skillet that I would make you a special deal on. Message me if interested.Well scratch the above... I've placed my pre-order for the Lancaster now!
The biggest difference most people will cite is that the Lodge is a rough casting, the edges tend to be rougher to the touch, and the cooking surface is not machined, so it’s rougher. Does that make a big difference in cooking? No, but it does make for a difference in the experience. All I can compare it to is watches and cars, a fine Swiss watch does not keep time multiples of times better than a Timex, and a fine German car is not multiples of times better than a Hyundai, but the experience is different.As one that doesn't know... What does one gain with one of the upper end CI skillets over one like the Lodges. I see they are lighter and smoother, how does that improve it's use?
I bought a #8 Lancaster (which is the only size they offer at the moment I do believe), but could be interested in a #10 as well. I sent you a PMMike, I don’t know what Lancaster you ordered, but I have a NIB #10 Field skillet that I would make you a special deal on. Message me if interested.
Thanks, I get it.The biggest difference most people will cite is that the Lodge is a rough casting, the edges tend to be rougher to the touch, and the cooking surface is not machined, so it’s rougher. Does that make a big difference in cooking? No, but it does make for a difference in the experience. All I can compare it to is watches and cars, a fine Swiss watch does not keep time multiples of times better than a Timex, and a fine German car is not multiples of times better than a Hyundai, but the experience is different.
BTW, we sold our 2008 Hyundai to our son last year and hands down it’s the best car we’ve ever owned, which included a Mercedes and a Lexus! Over 250k miles and still going strong.