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Posted: 2/5/2017 11:05:08 PM EDT
[#1]
you're better off buying a new Lodge skillet. and using a wirebrush to smooth it. then re season it.
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Posted: 2/5/2017 11:06:26 PM EDT
[#2]
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Posted: 2/5/2017 11:08:23 PM EDT
[#3]
Quote HistoryQuoted:
you're better off buying a new Lodge skillet. and using a wirebrush to smooth it. then re season it. This is cheapest and easiest. |
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Posted: 2/5/2017 11:10:03 PM EDT
[#4]
Quote HistoryQuoted:
you're better off buying a new Lodge skillet and using a wirebrush to smooth it. then re season it. A wire brush is not going to cut it. It was taking forever and I switched to a flap disk pad. Went quick then. https://www.amazon.com/dp/B000VRSR1Q Another option is to buy an antique pan off ebay or craigslist. If I could go back I would of gone that route |
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Posted: 2/5/2017 11:11:48 PM EDT
[#5]
Quote HistoryVery very nice, you did that with a wire wheel? What type, mine was coming out nothing like that with wire. |
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Posted: 2/5/2017 11:12:34 PM EDT
[#6]
I have soon of the 1990's wagner. If money waas not a problem, I would get a set of these. https://www.amazon.com/AUS-ION-Skillet-Australian-Professional-Cookware/dp/B01M7Y9QY5/ref=pd_sim_79_5?_encoding=UTF8&pd_rd_i=B01M7Y9QY5&pd_rd_r=HR8SJN2F2MHAJRETDYCZ&pd_rd_w=IH9SA&pd_rd_wg=OLyVI&psc=1&refRID=HR8SJN2F2MHAJRETDYCZ
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Posted: 2/5/2017 11:12:45 PM EDT
[#7]
Get an old one.
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Posted: 2/5/2017 11:14:33 PM EDT
[#8]
Old Griswold or Wagner. It will be money well spent.
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Posted: 2/5/2017 11:19:20 PM EDT
[#9]
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Posted: 2/5/2017 11:37:45 PM EDT
[#10]
A lot of the old ones are thin and suck compared to new ones that are thicker.
Surfaces don't really matter as long as it is seasoned right. |
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Posted: 2/5/2017 11:43:28 PM EDT
[#11]
I tried to like cast iron for years.....Never lived up to the legend.
Carbon steel is lighter, smoother, seasoned in pretty much the exact same way.....And requires a lot less babying. Here is an excellent primer on brands, and how awesome they are. Carbon steel has been used in European pans and Chinese Woks forever....for a good reason.  Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner |
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Posted: 2/5/2017 11:55:47 PM EDT
[#12]
Start here OP then find an antique or junk shop in your area and start looking for some Cast Iron skillets.
Looking for them is part of the fun.  Identifying Old Cast Iron Pans |
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Posted: 2/5/2017 11:56:06 PM EDT
[#13]
Lodge is fine. You have to season them and learn to take proper care of them.
A rule of thumb is to never use soap on them. There are plenty of seasoning Youtube flicks. We always filled then wit suet and put them in a camp fire for the night. Wash them out with plain water. Iron is great to cook with and the possibilities are endless. |
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Posted: 2/6/2017 12:06:58 AM EDT
[#14]
Quote HistoryI was looking at those, too much for what they are in my humble opinion. there are a lot of "too thin and flimsy" wagner, griswold and lodge cast iron pans that have stood the test of time |
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Posted: 2/6/2017 12:11:05 AM EDT
[#15]
Quote HistoryQuoted:
you're better off buying a new Lodge skillet. and using a wirebrush to smooth it. then re season it. Is that the only difference? The smoothness of the metal? |
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Posted: 2/6/2017 12:12:51 AM EDT
[#16]
Quote HistoryQuoted:
A wire brush is not going to cut it. It was taking forever and I switched to a flap disk pad. Went quick then. https://www.amazon.com/dp/B000VRSR1Q Another option is to buy an antique pan off ebay or craigslist. If I could go back I would of gone that route I was leaning towards the antique route but I don't know what the differences are. I don't know anything about these so I'd rather go to a reputable dealer if they're out there |
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Posted: 2/6/2017 12:14:51 AM EDT
[#17]
Quote HistoryQuoted:
I have soon of the 1990's wagner. If money waas not a problem, I would get a set of these. https://www.amazon.com/dp/B01M7Y9QY5 How do these compare quality wise to others? I'm a frugal person but I believe in buy once cry once. I don't care about $150 if it's something I can pass on to my kids in 40 years |
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Posted: 2/6/2017 12:17:15 AM EDT
[#18]
Quote HistoryQuoted:
Is that the only difference? The smoothness of the metal? |
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Posted: 2/6/2017 12:17:31 AM EDT
[#19]
Look for a Griswold or Wagner. Clean re-season and use it. They are far better than Lodge.
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Posted: 2/6/2017 12:21:09 AM EDT
[#20]
Quote HistoryQuoted:
I was leaning towards the antique route but I don't know what the differences are. I don't know anything about these so I'd rather go to a reputable dealer if they're out there aside from the historical aspect so near as I can tell what people really prize in the older cast iron pans is the satin smooth finish back when companies took the time to sand the pieces smooth at the factory. |
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Posted: 2/6/2017 12:21:58 AM EDT
[#21]
Quote HistoryQuoted:
Look for a Griswold or Wagner. Clean re-season and use it. They are far better than Lodge. Far better? Cast iron doesn't differ that much. End result of food ends up the same, too. |
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Posted: 2/6/2017 12:28:04 AM EDT
[#22]
After some cleanup with Avanti quick strip disks, my Lodges get it done
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Posted: 2/6/2017 12:28:07 AM EDT
[#23]
OP, just get a Lodge.
A lot of people here will tell you to get a Griswald or Wagner. The thought of old American manufacturing makes people buy them. But your going to pay for an antique. The Lodges will be thicker and retain heat better. When it comes down to rough vs smooth, it doesn't matter too much. It will eventually smooth itself by cooking with it. A LOT of people on arfcom over think the simplest of things. |
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Posted: 2/6/2017 12:34:27 AM EDT
[#24]
Quote HistoryQuoted:
OP, just get a Lodge. A lot of people here will tell you to get a Griswald or Wagner. The thought of old American manufacturing makes people buy them. But your going to pay for an antique. The Lodges will be thicker and retain heat better. When it comes down to rough vs smooth, it doesn't matter too much. It will eventually smooth itself by cooking with it. A LOT of people on arfcom over think the simplest of things. this, and if you're really hung up about wanting it smooth, a grinder, a paddle sander disk and less than an hour of work and you can halve the thing smooth as can be. |
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Posted: 2/6/2017 12:43:23 AM EDT
[#25]
Quote HistoryQuoted:
this, and if you're really hung up about wanting it smooth, a grinder, a paddle sander disk and less than an hour of work and you can halve the thing smooth as can be. And,,,,,,,,,,,,ready for the trash can. When seasoned and used a few times, it will look like a jet black smooth, slick surface. Don't sand it, scrub it, or anything else it. If you find an old one, have it sand blasted and start from scratch. |
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Posted: 2/6/2017 12:59:55 AM EDT
[#26]
Quote HistoryQuoted:
And,,,,,,,,,,,,ready for the trash can. When seasoned and used a few times, it will look like a jet black smooth, slick surface. Don't sand it, scrub it, or anything else it. If you find an old one, have it sand blasted and start from scratch. actually no, I sanded smooth a lodge skillet last year just to try it out, sanded it nice and smooth and reseasoned it, it's held up just fine |
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Posted: 2/6/2017 1:08:10 AM EDT
[#27]
I bought a cheap shitty one from a no-name brand where you can obviously tell something's off.
Still works pretty well, and stays nonstick if I do things properly. Get a lodge, and sand/grind it if you're pedantic about having a smooth surface. You don't need to sand it to have a good skillet though. |
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Posted: 2/6/2017 1:26:19 AM EDT
[#28]
De Buyer carbon steel pan. Watch their cleaning video as well, I have several cast iron pans that I love but the carbon steel is much better.
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Posted: 2/6/2017 3:43:31 AM EDT
[#29]
I have a shit load of cast iron simply because I enjoy looking for it. I have a few of each major brand, and use them all the time. I have never sanded or wire brushed any of them and they all will fry nonstick 'Don"t waste time and effort
for something that doesn't make any difference. |
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Posted: 2/6/2017 3:45:31 AM EDT
[#30]
Quote HistoryQuoted:
Old Griswold or Wagner. It will be money well spent. this right here. |
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Posted: 2/6/2017 4:04:01 AM EDT
[#31]
Quote HistoryQuoted:
I have a shit load of cast iron simply because I enjoy looking for it. I have a few of each major brand, and use them all the time. I have never sanded or wire brushed any of them and they all will fry nonstick 'Don"t waste time and effort for something that doesn't make any difference. I like a 1/4 of whatever I've cooked with on my pan. I use warm water and kosher salt to clean mine after cooking with them and then apply some flax seed oil or whatever and warm it. It's not rocket surgery. |
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Posted: 2/6/2017 4:20:59 AM EDT
[#32]
We have several newer Lodge pans. I use soap and water to clean them and they pretty much get re-seasoned with use. You might be overthinking this.
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Posted: 2/6/2017 4:23:28 AM EDT
[#33]
Quote HistoryQuoted:
Carbon steel is lighter, smoother, seasoned in pretty much the exact same way.....And requires a lot less babying. 
if you had to 'baby' your cast iron, you were doing something seriously wrong. cooking with CI: turn burner on highest setting. wait. when skillet smokes (or glows), add oil. put anything that needs cooking on top of the oil. wait. when thing that needed cooking is done, take it out of skillet. while skillet is still hot, hit it with some water (AKA 'deglazing'), and scub for 4 seconds. rinse. set on warm burner to dry. eat thing that needed cooking. CI is one small step removed from caveman cooking. if you somehow managed to make it complicated, that's your fault, not the pan's. |
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Posted: 2/6/2017 5:01:42 AM EDT
[#34]
Make it work for you.
I know for sure mine has never been used to melt lead for bullets or fishing weights. |
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Posted: 2/6/2017 5:01:44 AM EDT
[#35]
I bought a Griswold #8 and LOVE it.
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Posted: 2/6/2017 5:05:55 AM EDT
[#36]
Quote HistoryQuoted:
Lodge is fine. You have to season them and learn to take proper care of them. A rule of thumb is to never use soap on them. There are plenty of seasoning Youtube flicks. We always filled then wit suet and put them in a camp fire for the night. Wash them out with plain water. Iron is great to cook with and the possibilities are endless. This! I have old and new. You can also use sandpare if necessary. Although all of mine were smooth. |
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Posted: 2/6/2017 5:07:02 AM EDT
[#37]
Quote HistoryQuoted:
actually no, I sanded smooth a lodge skillet last year just to try it out, sanded it nice and smooth and reseasoned it, it's held up just fine Quote HistoryQuoted:
Quoted:
And,,,,,,,,,,,,ready for the trash can. When seasoned and used a few times, it will look like a jet black smooth, slick surface. Don't sand it, scrub it, or anything else it. If you find an old one, have it sand blasted and start from scratch. actually no, I sanded smooth a lodge skillet last year just to try it out, sanded it nice and smooth and reseasoned it, it's held up just fine Same here, I can't stand the rough factory finish. They work so much better after a good sanding. |
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Posted: 2/6/2017 5:12:15 AM EDT
[#38]
Quote HistoryQuoted:
Make it work for you. http://i602.photobucket.com/albums/tt101/edb_2009/DSC_0927_zpsf1a5b786.jpg I know for sure mine has never been used to melt lead for bullets or fishing weights. Looks like it has been scrubbed with soap and steel wool. Gotta get that thing dirty! 
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Posted: 2/6/2017 5:45:36 AM EDT
[#39]
Quote HistoryQuoted:
The older ones were typically thinner and lighter as well. I have several Lodge and they work just fine. I am not sure what all this fuss is about with sanding and what not. Just cook with the damn things. Wash however you want, and give it a polish of oil. |
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Posted: 2/6/2017 5:48:14 AM EDT
[#40]
If you don't care about name, but want quality for a lower price and still have an old skillet, search ebay for BSR which is Birmingham Stove and Range.
Anything made before the 60's will not have "made in USA" on it. |
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Posted: 2/6/2017 7:39:04 AM EDT
[#41]
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Posted: 2/6/2017 7:44:49 AM EDT
[#42]
If you ever get the opportunity stop at the Lodge outlet on I-24 in South Pittsburg, TN. They have all of their inventory in stock and often have overstock markdowns and such; also a great selection of marked down factory seconds.
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Posted: 2/6/2017 7:47:39 AM EDT
[#43]
Quote HistoryDamn nice collection! |
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Posted: 2/6/2017 7:48:02 AM EDT
[#44]
Quote HistoryQuoted:
How do these compare quality wise to others? I'm a frugal person but I believe in buy once cry once. I don't care about $150 if it's something I can pass on to my kids in 40 years The only functional difference is how smooth the bottom and sides are, something you can fix with an hour of hard work. I used a drill and one of those drill bits with abrasive pads on it. Also, finding the pan you want to use takes some experimentation. You won't end up with just one. Buying antiques is going to add up. Go to your local farm store, Cabellas or something and pick out one that suits your stove and cooking now. (Single? Family? What do you cook on? What do you cook?) Grind on it a bit to give it a better finish and then just use it to season. (Cook greasy stuff in it.) Go from there. |
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Posted: 2/6/2017 7:50:17 AM EDT
[#45]
Get a quality cladded stainless steel skillet. More responsive, more conductive and more evenness. Cast iron has cheapness going for it - unless you think you need an antique piece.
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Posted: 2/6/2017 7:54:24 AM EDT
[#46]
Quote HistoryQuoted:
Get a quality cladded stainless steel skillet. More responsive, more conductive and more evenness. Cast iron has cheapness going for it - unless you think you need an antique piece. No, just no. I have those, I have debuyer mineral iron pans, I have cast iron. None of them cook the same way, I'd recommend the mineral iron pans over any stainless steel shit in a second. |
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Posted: 2/6/2017 8:07:08 AM EDT
[#47]
From what I remember of the video on the Lodge website, their products are made from smelting scrap steel. I'm not a metallurgist, but it did make me wonder if that qualified as "cast iron".
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Posted: 2/6/2017 8:08:02 AM EDT
[#48]
Quote HistoryQuoted:
No, just no. I have those, I have debuyer mineral iron pans, I have cast iron. None of them cook the same way, I'd recommend the mineral iron pans over any stainless steel shit in a second. |
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Posted: 2/6/2017 8:13:24 AM EDT
[#49]
Quote HistoryQuoted:
sure. If you like less even heating, tomato sauces that taste like a tin can and ugly pans. To each their own. Quote HistoryQuoted:
Quoted:
No, just no. I have those, I have debuyer mineral iron pans, I have cast iron. None of them cook the same way, I'd recommend the mineral iron pans over any stainless steel shit in a second. I cook plenty in my ceramic coated pans. If I'm searing meat, SS sucks, mineral iron and cast iron work great, better heat retention makes for better searing. For any cooking that doesn't involve a good sear, the SS crap is fine. |
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Posted: 2/6/2017 8:19:43 AM EDT
[#50]
A cladded pan with a thick enough layer of aluminum will retain heat similarly to cast-iron, and heat waaaay more even; with none of the BS that comes with cast iron.
There is nothing my cast iron pans do better than my stainless pans... Dont get the hype. Tell me how your red wine pan sauce came out after deglazing the meat you just seared in cast iron or carbon steel. |
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