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I have used my Stargazer for over 2 years now daily. I also have multiple lodge pans that I use daily. They perform pretty much the same. But the handle really does well and stays cool. And it may be slightly lighter then a lodge but don't quote me. Nice video!
I'm glad I found this video. I hate my Lodge pans. They feel cheap. They cook cheap too. Lodge heats very uneven. The handles are short. And pouring out of a Lodge involves dribbling over the side. I'm trying a Stargazer today.
I own lodge too and they definitely don't cook the same. My smithey cooks evenly and my lodge does not. I got a stargazer recently as well and definitely love them and it makes me want to use them. If you can afford it, I'd definitely go with one as they will last forever so it's worth it to me.
Stargazer is a disappointment. The handle is uncomfortable. But, more significantly, it doesn't hold seasoning. When you deglaze or use any liquid, it lifts right off. You will have to re-season frequently. There is no difference in heat distribution compared to Lodge. If you want to spend some money, try Field cast iron. The only thing I don't like about it is the vertical sides and sharp transition between bottom and side. It makes it difficult to flip food in the pan. I've got Stargazer and Field but I still use my lodge 10" more than anything else.
@@the_rzh deglazing in cast iron is not usually a good idea. It will lift the seasoning off. You might get away with it a couple of times if you have very thick, long term seasoning, but eventually even that is going to break. This is even more true with a smooth finish pan, because rougher finishes give the seasoning something to hold onto. For deglazing or liquid/braising it's best to use stainless or an enamel coated pan.
@@tammyschilling5362 If you're searing in your cast iron pan, it follows that you will make your pan sauce in the same pan. Like I said, the stargazer is a disappointment. Field does better once you break it in. Some mexican home cooking requires stuff you're not supposed to do with cast iron but it doesn't taste right if you use stainless. Lodge never fails.
Years ago, I purchased a Finex cast iron skillet. It cost about $250. It's great. I have not needed to re-season it yet. The more you use cast iron the more non stick they become. It's so worth it to have a smooth cooking surface. Lodge pans bother me. They feel cheap and I don't like the rough finish. I figured I was only going to purchase 1 cast iron skillet ONE time and they last forever so that is the type of thing to splurge on.
Great review, my experience with my Stargazer matches yours. I also have the 10” & 12” Lodge pans, all of them get used. After tests, I concluded that they cook equally well, but as you point out, the Stargazer has better ergonomics and is easier to use. Both are legacy skillets, you can put them in your Will, so if you can afford one, buy one,it’s there forever.
I managed to get an import from the US to the UK for one of their 12" skillets. I absolutely love it and enjoy cooking with it even though I have a large collection of Lodge cast iron and De Buyer carbon steel. The fact that there is a casting date in the helper handle is great and I hope my granddaughter (4 yrs) will inherit it from my daughter eventually. With any luck it'll be passed down to one of my descendents in the 22nd century. The cast date of mine is 10th April 2024.
It’s a great pan! It’s the best CI pan I’ve used, and I really enjoy the handle and pouring rim. It comes smooth and season well over time. Would buy again!
I have the Stargazer 10.5" and 12" skillets. The seasoning does make the color look different from the other cast iron pieces that I have. I like the smooth surface compared to others. They are HEAVY and are made with great craftsmanship.
I had my two pans for over 2 years now and they are wonderful. I like the smooth bottom and I season after most cooks. I used it over electric stove tops, gas stove tops, grills and live fire. I glad I bought both of mine. I have used other cast iron too.
Great video! I got this for the long haul so though it was expensive, I know I’ll be keeping it around for a while. What was best about the experience was the customer service. I had a question about the pan when I received it and they were super responsive.
Thanks for the straightforward and honest review. Very concise! Guess I'm still on the fence. As others have noted, costs more than a Lodge but there are definitely cast iron pans that are even more expensive out there.
The first stargazer skillet I received was warped badly. I had to send it back for a replacement. Their quality control should have caught such an obvious defect.
I have a stargazer and lots and lots of lodge some old & new and a few Wagner . Is Stargazer or any smooth CI better ? I say not enough to pay the stupid $$ and the lodge takes a seasoning better and with enough care and seasoning you can make the lodge really nonstick . I think the stargazer is a beauty and I like the handle and it stays cooler .
An honest review- which is why for cast iron I’ll stick to my 50 year old skillet and chicken fryer, and family hand-me-down Copco dutch oven. As far as advising someone on cast iron, I’d just suggest hitting the neighborhoods during garage sale season, pick up a nice piece of cast iron for $10.
I used Lodge for years. I think that they are a good cast iron beginners skillet. That way if it's ruined beyond reasonable repair, you can throw it away, which I did twice. I don't like Lodge because they are so dang heavy! Also, I really don't like how rough the cooking surface is. I have an old vintage Lodge that is much nicer than the new ones. It's lighter and the the cooking surface is smooth. The only lodge that I use now occasionally is my vintage one. I cook every day on my vintage Wagner or my vintage Griswold. They are much nicer than clunky, heavy and rough Lodge. I never tried and stargazer and probably won't.
I have a couple Stargazers, a Lodge, and a Griswold. They all cook exactly the same. That’s not to say there isn’t more value in one, or the other; but if all you’re looking for is cast iron cookware that cooks, pick up that $2 Lodge skillet at the garage sale!
I’m looking for a premium cast iron skillet. My Mom has a skillet that is probably 80 years old…. That is the one item I’m telling my sisters that I want….
The Stargazer does look fantastic. I have lots of cast iron from Lodge but as I'm in the UK, prices can be as much as twice the US price for the same item. I doubt that Stargazer will ship to the UK so I'll have to wait until I take a trip to the US and make sure that I pack a suitcase only by half so I can pop a stargazer on top of my boxers for the journey home.
Thanks for your uniformly good reviews that go into details most people miss. Any chance of reviewing enameled cast iron skillets? I really enjoy mine despite some drawbacks.
Thank you for watching and for the kind words! Yes, I’ll definitely be doing some enameled cast iron videos soon. Which brand are you using? What do you like/dislike about it?
@@PrudentReviews I have 3 Staub pieces, The small Cocotte; 8 in. diameter with an iron lid that fits in my toaster oven, A 12 in. skillet with a tall heavy glass lid, and a 10 inch skillet with high rounded sides almost like a wok with a light lid. The 10 inch gets used the most and does almost everything well. I never burn my food now, great for long simmers, fluffy rice, etc. Nice predictable and even heating, lids trap in flavors. After each use I coat with oil and heat them up a bit. Otherwise cleanup is difficult. Carbon steel I use for searing meats and fast meals.
I have been using both sizes of Stargazer cast iron for five years now. There is nothing better and they are so smooth you don't need to put any kind of coating on them. In fact, they are so smooth and non stick that if you season them you'll make it worse.
A fellow might consider educating themselves on heritage cast iron, as well as evaluating, restoring, and maintaining pieces. With luck, patience and a keen eye, a fellow could get a fair set of cast iron for the $145 ask for one modern "premium" piece. Pro-tip: look for the unbadged stuff for the best price point- IE BSR, Wagner, Griswold, or the like, unbadged (produced for third parties as house brands).
Taku Ironware’s (Taiwanese) skillet is the best cast iron skillet. It is not most nonstick I have seen, and its quality control safety check is top notch.
Hi....My 12inch stargazer is wobbling a little. Whenever I tap on the end of the rim, it is wobbling (rocking)slightly.Degree of wobbling is different on different surfaces. I am not sure whether it is warped. I read that its center is cocave and bottom is made convex..Is that the cause? Is yours behaving similarly?
It's likely they machine the inside surface then sand blast it with a fine grit steel sand. Sand blasting makes a burnished texture which is good for powder coat but garnet could embed sand in the surface.
the seasoning they apply is not a negative, it ensures that when you buy their product it has not already rusted. Rule 1: NEVER rely on a factory seasoning, always season your cast iron before first use.
Do people not understand that a company that produces more expensive pans are handcrafted by a small team/company. Larger companies like Lodge can afford to give these pans away cheap because they are mass produced and also miss finishing touches/steps. Im sure the cost of manufacturing these things is not cheap
But it's not just the hand-made factor that makes the difference. The reviewer said he thought the Stargazer handle was uncomfortable -- that's a real problem when it comes to a pan you may use daily. He also complained that Stargazer only offers 2 sizes, whereas Lodge has 9 different pans. He remarked that the factory-applied finish on the Stargazer wore off after a couple of uses (which happens when you season with canola oi in my experience, so I use coconut oil.) Finally, he flat-out said that a steak you cook in a cheaper cast iron skillet will come out the same as one cooked in the more expensive skillet. So unless you're someone who likes to pay more for something that isn't actually a superior product, why buy the Stargazer when Lodge is less than half the price. I have 3 Lodge skillets pans that are 50+ yrs old, handed down to me from my mom & still work great. They may be factory made without the fancy smooth finish, but they are are a much better bargain that Stargazer.
The handle length is a thing for Lodge! 12” skillet with a handle only 5” long, offers poor leverage! However, Lodge does offer models in their “Chef” series that are more comparable to Stargazer’s design, and at some nice price points. They have proportionality longer handles and sloped sides all the way around. Unfortunately, they’re not as deep from surface to edge.
I bought a 12 inch stargazer pan and could not, not matter what I did, get seasoning to stick to this stupid thing. It would just wipe off and never carbonize. No matter what type of oil, stove top or in the oven. WOULD NOT WORK. I contacted the company via email and asked for help figuring it out or for my money back. They didn't even want to help me figure it out and paid for me to ship it back and refunded me. I was seriously bummed at how long I waited for this pan. The only two good things I can say is the pan was gorgeous and they refunded me. My $15 several years old lodge pan I got at a walmart was better than the stargazer even without barely any seasoning. Also before someone goes into it. I'm not a novice on cast iron. I use it almost exclusively (no nonstick in my house. Cast iron, carbon steel, and stainless steel). There was something wrong with my pan.
I have a 10” Stargazer and a 12” Finex. Love the Stargazer. I like very everything about the Finex except the handle. The coil handle is beautiful, but it is the most awkward feeling handle in my hands of all the cast iron I own. The diameter of the Finex handle just feels too large, and I have fairly large hands. I can’t tell a difference in cooking performance. The Finex is heavier, if that matters to you. I don’t regret buying the Finex, but if I had to choose between it and a Stargazer, I would hands down choose the Stargazer for the handle. Also, I’m not sure I would buy the Finex again. I would 100% buy the Stargazer again. I will eventually get the 12” and probably the braiser.
If you want a far better cooking experience you need a smooth bottom skillet which you will not find on a Lodge. Also, the heat the weight distribution of the handle is also substantial. Your handle is not get to heat up nearly as quickly with the stargazer. BTW a Lodge weighs nearly 6lbs and a $200 field is 5lbs. Do you want to use a 6lbs pan for the rest of your life, or a 5lb pan that's better in every way. That's the thing to remember, for the rest of your life so long as you take care of it.
Their production process is insane. They are spending a fortune to do all of these steps in different states, shipping around heavy cast iron multiple times. If they brought all of their production under 1 roof they could cut the cost of the pan a lot.
Yep! The handle is worth $115 on the stargazer, the rest of the pan is the same as the Lodge, or for that matter pretty much the same as any other cast iron skillet. Cooking results are 99% the same on any other cast iron pan. Its not worth paying the extra money. You can purchase cheap used pans, sand them and re season them for even less than a new Lodge. I've had the expensive pans, the Lodge pans, and restored other pans, they all work equally well...
I bought the Stargazer last year when it was on sale at $76 from the factory. It has made me appreciate the Lodge brand all the more! The Lodge products take seasoning very well. The pans, once seasoned, are black. Not so the Stargazer. Maybe because of the factory pre-seasoning, it is very difficult to season. The pan surface looks like it does in this video, a mixture of colors that I find unattractive. The handle is long, but so uncomfortable. The end of the handle will dig into your hand, quite painful. The Lodge, in my opinion, cooks better and looks better. The Stargazer price is ridiculous. Lodge all around FTW!
You completely failed to impress the importance of the surface finish. The Lodge pans are completely useless until you grind them smooth, something I see most people never do. For many people the extra cost of a finished pan is going to be well worth it.
I can't believe people complain about the price of an item you use many days of the week...and will outlast you. PS. They are cast, not casted. "Cast" IS past tense
The video title suggests a comparison to a Lodge skillet but you never even show one. I appreciate the description of the high end option but it would be helpful to see them compared side by side, especially since it seems buying a Lodge skillet to compare to would only set you back $30 or less.
Fair point, I may need to tweak the title and create another video directly comparing to lodge. Here’s the written comparison with lots of pictures: prudentreviews.com/stargazer-vs-lodge/
@@PrudentReviews Thanks for the pointer to the detailed review on your website. I confess that even after watching a couple dozen of your videos I had not caught on that you had a separate website so perhaps a more conspicuous text annotation at the beginning or end of your videos would steer more traffic your way. Thanks again.
Those nice features are no doubt helpful, but they certainly can't justify the exorbitant pricing they ask for. Plus, the carbon footprint that takes to product these cookware makes it lesser a choice too. I really don't see the how buying a Lodge, at it's price point, performance, heritage, etc can't be a better and wiser choice.
I have a 10.5" Lodge that was $24. I just bought a 12" Tramontina at Ollies for $8.49 The cheap china skillet needed some sanding to smooth it. 15 with 3 different grits and the inside bottom is smoother than the lodge. 4 layers of seasoning, and now it's a far better skillet than the Lodge.
The correct word is 'cast' for the process and product. When it was 'cast'. Not 'casted', as casted is not a word. You are supposed to continue to put new coats of oil after using and cleaning. You should continue to seal it all the time and heat the skillet after each use or every other use, then you build up the surface called seasoning. No seasoning stays, the seasoning that comes on the skillet is just for starting to continue to coat it. It seems the guy who made this video doesn't know much.
I'm sorry I have 2 stargazers and they suck they won't even hold seasoning but I love my Lodge pans they hold seasoning nice if the stargazer's would hold seasoning they would be a great pan but one out of ten points and 10 being the best I give the Stargazer pan A 1
Ridiculous pricing so it’s a no go. Clearly only rich people can afford super overpriced things! 👎👎👎I don’t know what they call them now other than handle covers but we use to call them weenie warmers where I worked, serving the hot as shit fish shaped cast iron dishes so handles had long handle shaped potholders. If you see you could make em and make some money coz only thing I’ve seen is silicone.
Hardly just “rich” people. Anyone who chooses to save $150 can use the Stargazer. Lodge is cheap because they don’t smooth out the cooking surface (like they did before the 1950s) and they have huge economies of scale. Stargazer is a tiny operation. The price is approximate.
I am a cast iron junkie tending to watch every ci video that comes along. My use of Lodge is restricted to their camping dutch ovens at which they are great. For stove top cooking old Wagner and Griwold are the go to. The Wagner "1895" series had the seasoning instructions cast into the bottom and worked reasonably well. Now getting into stone wear for baking as once seasoned seems to be awesome.
Read the full review for more details: prudentreviews.com/stargazer-review/
Want to know when brands like Stargazer and Lodge go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
I have used my Stargazer for over 2 years now daily. I also have multiple lodge pans that I use daily. They perform pretty much the same. But the handle really does well and stays cool. And it may be slightly lighter then a lodge but don't quote me. Nice video!
I'm glad I found this video. I hate my Lodge pans. They feel cheap. They cook cheap too. Lodge heats very uneven. The handles are short. And pouring out of a Lodge involves dribbling over the side.
I'm trying a Stargazer today.
I own lodge too and they definitely don't cook the same. My smithey cooks evenly and my lodge does not. I got a stargazer recently as well and definitely love them and it makes me want to use them. If you can afford it, I'd definitely go with one as they will last forever so it's worth it to me.
Stargazer is a disappointment. The handle is uncomfortable. But, more significantly, it doesn't hold seasoning. When you deglaze or use any liquid, it lifts right off. You will have to re-season frequently. There is no difference in heat distribution compared to Lodge. If you want to spend some money, try Field cast iron. The only thing I don't like about it is the vertical sides and sharp transition between bottom and side. It makes it difficult to flip food in the pan. I've got Stargazer and Field but I still use my lodge 10" more than anything else.
I have a 12 inch stargazer and absolutely love it, keep it seasoned and it just plain works perfectly
@@the_rzh deglazing in cast iron is not usually a good idea. It will lift the seasoning off. You might get away with it a couple of times if you have very thick, long term seasoning, but eventually even that is going to break. This is even more true with a smooth finish pan, because rougher finishes give the seasoning something to hold onto. For deglazing or liquid/braising it's best to use stainless or an enamel coated pan.
@@tammyschilling5362 If you're searing in your cast iron pan, it follows that you will make your pan sauce in the same pan. Like I said, the stargazer is a disappointment. Field does better once you break it in. Some mexican home cooking requires stuff you're not supposed to do with cast iron but it doesn't taste right if you use stainless. Lodge never fails.
Years ago, I purchased a Finex cast iron skillet. It cost about $250. It's great. I have not needed to re-season it yet. The more you use cast iron the more non stick they become. It's so worth it to have a smooth cooking surface. Lodge pans bother me. They feel cheap and I don't like the rough finish. I figured I was only going to purchase 1 cast iron skillet ONE time and they last forever so that is the type of thing to splurge on.
he did NOT GO OVER THE How easy to Clean or the Amount of Sticking of Food !!!!!
Great review, my experience with my Stargazer matches yours. I also have the 10” & 12” Lodge pans, all of them get used. After tests, I concluded that they cook equally well, but as you point out, the Stargazer has better ergonomics and is easier to use. Both are legacy skillets, you can put them in your Will, so if you can afford one, buy one,it’s there forever.
I managed to get an import from the US to the UK for one of their 12" skillets. I absolutely love it and enjoy cooking with it even though I have a large collection of Lodge cast iron and De Buyer carbon steel. The fact that there is a casting date in the helper handle is great and I hope my granddaughter (4 yrs) will inherit it from my daughter eventually. With any luck it'll be passed down to one of my descendents in the 22nd century. The cast date of mine is 10th April 2024.
It’s a great pan! It’s the best CI pan I’ve used, and I really enjoy the handle and pouring rim. It comes smooth and season well over time. Would buy again!
I have the Stargazer 10.5" and 12" skillets. The seasoning does make the color look different from the other cast iron pieces that I have. I like the smooth surface compared to others. They are HEAVY and are made with great craftsmanship.
I finally bought one! Love it!
I had my two pans for over 2 years now and they are wonderful. I like the smooth bottom and I season after most cooks. I used it over electric stove tops, gas stove tops, grills and live fire. I glad I bought both of mine. I have used other cast iron too.
Not sure why you season these pans. They are so smooth I think the seasoning ruins the pan.
Great video! I got this for the long haul so though it was expensive, I know I’ll be keeping it around for a while. What was best about the experience was the customer service. I had a question about the pan when I received it and they were super responsive.
Thanks for the straightforward and honest review. Very concise! Guess I'm still on the fence. As others have noted, costs more than a Lodge but there are definitely cast iron pans that are even more expensive out there.
Thanks for watching! It’s not an easy choice.
he did NOT GO OVER THE How easy to Clean or the Amount of Sticking of Food !!!!!
The first stargazer skillet I received was warped badly. I had to send it back for a replacement. Their quality control should have caught such an obvious defect.
I have a stargazer and lots and lots of lodge some old & new and a few Wagner . Is Stargazer or any smooth CI better ? I say not enough to pay the stupid $$ and the lodge takes a seasoning better and with enough care and seasoning you can make the lodge really nonstick . I think the stargazer is a beauty and I like the handle and it stays cooler .
An honest review- which is why for cast iron I’ll stick to my 50 year old skillet and chicken fryer, and family hand-me-down Copco dutch oven. As far as advising someone on cast iron, I’d just suggest hitting the neighborhoods during garage sale season, pick up a nice piece of cast iron for $10.
Worth the money. I love my Stargazer.
I used Lodge for years. I think that they are a good cast iron beginners skillet. That way if it's ruined beyond reasonable repair, you can throw it away, which I did twice. I don't like Lodge because they are so dang heavy!
Also, I really don't like how rough the cooking surface is. I have an old vintage Lodge that is much nicer than the new ones. It's lighter and the the cooking surface is smooth. The only lodge that I use now occasionally is my vintage one. I cook every day on my vintage Wagner or my vintage Griswold. They are much nicer than clunky, heavy and rough Lodge. I never tried and stargazer and probably won't.
How can a cast iron be ruined beyond repair??
The Lodge pans take seasoning easily, much better than Stargazer. I own both.
I have a couple Stargazers, a Lodge, and a Griswold. They all cook exactly the same. That’s not to say there isn’t more value in one, or the other; but if all you’re looking for is cast iron cookware that cooks, pick up that $2 Lodge skillet at the garage sale!
I am impressed that an American company states both customary and metric units on the base of their pan. Stargazer, way to go 🇦🇺
I’m looking for a premium cast iron skillet.
My Mom has a skillet that is probably 80 years old…. That is the one item I’m telling my sisters that I want….
The Stargazer does look fantastic. I have lots of cast iron from Lodge but as I'm in the UK, prices can be as much as twice the US price for the same item. I doubt that Stargazer will ship to the UK so I'll have to wait until I take a trip to the US and make sure that I pack a suitcase only by half so I can pop a stargazer on top of my boxers for the journey home.
Thanks for your uniformly good reviews that go into details most people miss. Any chance of reviewing enameled cast iron skillets? I really enjoy mine despite some drawbacks.
Thank you for watching and for the kind words! Yes, I’ll definitely be doing some enameled cast iron videos soon. Which brand are you using? What do you like/dislike about it?
@@PrudentReviews I have 3 Staub pieces, The small Cocotte; 8 in. diameter with an iron lid that fits in my toaster oven, A 12 in. skillet with a tall heavy glass lid, and a 10 inch skillet with high rounded sides almost like a wok with a light lid. The 10 inch gets used the most and does almost everything well. I never burn my food now, great for long simmers, fluffy rice, etc. Nice predictable and even heating, lids trap in flavors. After each use I coat with oil and heat them up a bit. Otherwise cleanup is difficult. Carbon steel I use for searing meats and fast meals.
I have been using both sizes of Stargazer cast iron for five years now. There is nothing better and they are so smooth you don't need to put any kind of coating on them. In fact, they are so smooth and non stick that if you season them you'll make it worse.
A fellow might consider educating themselves on heritage cast iron, as well as evaluating, restoring, and maintaining pieces. With luck, patience and a keen eye, a fellow could get a fair set of cast iron for the $145 ask for one modern "premium" piece. Pro-tip: look for the unbadged stuff for the best price point- IE BSR, Wagner, Griswold, or the like, unbadged (produced for third parties as house brands).
Taku Ironware’s (Taiwanese) skillet is the best cast iron skillet. It is not most nonstick I have seen, and its quality control safety check is top notch.
Hi....My 12inch stargazer is wobbling a little. Whenever I tap on the end of the rim, it is wobbling (rocking)slightly.Degree of wobbling is different on different surfaces. I am not sure whether it is warped. I read that its center is cocave and bottom is made convex..Is that the cause? Is yours behaving similarly?
It's likely they machine the inside surface then sand blast it with a fine grit steel sand. Sand blasting makes a burnished texture which is good for powder coat but garnet could embed sand in the surface.
the seasoning they apply is not a negative, it ensures that when you buy their product it has not already rusted. Rule 1: NEVER rely on a factory seasoning, always season your cast iron before first use.
You should also compare Vermiculor cast iron pans
I like Griswold but for the money Lodge works great when seasoned properly...I bought a Field and I wouldn't do it again.
Watch for the sales around the Hollidays.
I just looked at the date on my stargazer. It's the same day at the one in the video 8-15-22
Do people not understand that a company that produces more expensive pans are handcrafted by a small team/company. Larger companies like Lodge can afford to give these pans away cheap because they are mass produced and also miss finishing touches/steps. Im sure the cost of manufacturing these things is not cheap
But it's not just the hand-made factor that makes the difference. The reviewer said he thought the Stargazer handle was uncomfortable -- that's a real problem when it comes to a pan you may use daily. He also complained that Stargazer only offers 2 sizes, whereas Lodge has 9 different pans. He remarked that the factory-applied finish on the Stargazer wore off after a couple of uses (which happens when you season with canola oi in my experience, so I use coconut oil.) Finally, he flat-out said that a steak you cook in a cheaper cast iron skillet will come out the same as one cooked in the more expensive skillet. So unless you're someone who likes to pay more for something that isn't actually a superior product, why buy the Stargazer when Lodge is less than half the price. I have 3 Lodge skillets pans that are 50+ yrs old, handed down to me from my mom & still work great. They may be factory made without the fancy smooth finish, but they are are a much better bargain that Stargazer.
The handle length is a thing for Lodge! 12” skillet with a handle only 5” long, offers poor leverage!
However, Lodge does offer models in their “Chef” series that are more comparable to Stargazer’s design, and at some nice price points.
They have proportionality longer handles and sloped sides all the way around. Unfortunately, they’re not as deep from surface to edge.
screw it yolo: i have both, and the stargazer is better. it's like the difference between cheap whiskey and the good stuff.
I am using iron skillets that are well over 100 years old.
Compare Stargazer to Food Network cast iron skillet please!
Good video👍
I bought a 12 inch stargazer pan and could not, not matter what I did, get seasoning to stick to this stupid thing. It would just wipe off and never carbonize. No matter what type of oil, stove top or in the oven. WOULD NOT WORK. I contacted the company via email and asked for help figuring it out or for my money back. They didn't even want to help me figure it out and paid for me to ship it back and refunded me. I was seriously bummed at how long I waited for this pan. The only two good things I can say is the pan was gorgeous and they refunded me. My $15 several years old lodge pan I got at a walmart was better than the stargazer even without barely any seasoning. Also before someone goes into it. I'm not a novice on cast iron. I use it almost exclusively (no nonstick in my house. Cast iron, carbon steel, and stainless steel). There was something wrong with my pan.
How do you think this compares to Finex the other expensive cast iron skillet?
I’ve heard good things about Finex but haven’t tested it yet. It’s on my list!
I have a 10” Stargazer and a 12” Finex. Love the Stargazer. I like very everything about the Finex except the handle. The coil handle is beautiful, but it is the most awkward feeling handle in my hands of all the cast iron I own. The diameter of the Finex handle just feels too large, and I have fairly large hands.
I can’t tell a difference in cooking performance. The Finex is heavier, if that matters to you.
I don’t regret buying the Finex, but if I had to choose between it and a Stargazer, I would hands down choose the Stargazer for the handle. Also, I’m not sure I would buy the Finex again. I would 100% buy the Stargazer again. I will eventually get the 12” and probably the braiser.
I gave you a 👍--BUT you did NOT GO OVER THE How easy to Clean or the Amount of Sticking of Food !!!!!
If you want a far better cooking experience you need a smooth bottom skillet which you will not find on a Lodge. Also, the heat the weight distribution of the handle is also substantial. Your handle is not get to heat up nearly as quickly with the stargazer. BTW a Lodge weighs nearly 6lbs and a $200 field is 5lbs. Do you want to use a 6lbs pan for the rest of your life, or a 5lb pan that's better in every way. That's the thing to remember, for the rest of your life so long as you take care of it.
Their production process is insane. They are spending a fortune to do all of these steps in different states, shipping around heavy cast iron multiple times. If they brought all of their production under 1 roof they could cut the cost of the pan a lot.
Since posting this, they brought all production to Allentown, PA
Yep! The handle is worth $115 on the stargazer, the rest of the pan is the same as the Lodge, or for that matter pretty much the same as any other cast iron skillet. Cooking results are 99% the same on any other cast iron pan. Its not worth paying the extra money. You can purchase cheap used pans, sand them and re season them for even less than a new Lodge. I've had the expensive pans, the Lodge pans, and restored other pans, they all work equally well...
Do you have any views on Brandini, mine is not blackened yet but it's seasoned enough to cook eggs and steaks. Thank you Sir 😊
Unfortunately I haven’t tested that brand yet
I bought the Stargazer last year when it was on sale at $76 from the factory. It has made me appreciate the Lodge brand all the more! The Lodge products take seasoning very well. The pans, once seasoned, are black. Not so the Stargazer. Maybe because of the factory pre-seasoning, it is very difficult to season. The pan surface looks like it does in this video, a mixture of colors that I find unattractive. The handle is long, but so uncomfortable. The end of the handle will dig into your hand, quite painful. The Lodge, in my opinion, cooks better and looks better. The Stargazer price is ridiculous. Lodge all around FTW!
I just got a lodge for $22. Not sure it's worth another $123 to have a cool handle
You completely failed to impress the importance of the surface finish. The Lodge pans are completely useless until you grind them smooth, something I see most people never do. For many people the extra cost of a finished pan is going to be well worth it.
I talk about this at 1:30
@@PrudentReviews You did, but with the way you said it, most people are going to completely miss the importance of this difference.
@@rockets4kids yea I should have emphasized it more. Appreciate the feedback.
Got a 10.5 and 12 inch skillets for $80 🙌
I got mine off Amazon???
I can't believe people complain about the price of an item you use many days of the week...and will outlast you.
PS. They are cast, not casted. "Cast" IS past tense
The video title suggests a comparison to a Lodge skillet but you never even show one. I appreciate the description of the high end option but it would be helpful to see them compared side by side, especially since it seems buying a Lodge skillet to compare to would only set you back $30 or less.
Fair point, I may need to tweak the title and create another video directly comparing to lodge. Here’s the written comparison with lots of pictures: prudentreviews.com/stargazer-vs-lodge/
@@PrudentReviews Thanks for the pointer to the detailed review on your website. I confess that even after watching a couple dozen of your videos I had not caught on that you had a separate website so perhaps a more conspicuous text annotation at the beginning or end of your videos would steer more traffic your way.
Thanks again.
he did NOT GO OVER THE How easy to Clean or the Amount of Sticking of Food !!!!!
Here’s the logical question to ask: Since the Stargazer costs five times the price of the Lodge, is it five times better?
They will perform the same trust me. Cast iron is cast iron.
Cast iron is cast iron. It doesn't need to be expensive
The $10 dollar general cast iron skillet cooks the same. Just wash it good and Season.
I feel like they ripped off the design of Brough Frunace which is also American made and came out years before
stargazer 350.00 in australia
Those nice features are no doubt helpful, but they certainly can't justify the exorbitant pricing they ask for. Plus, the carbon footprint that takes to product these cookware makes it lesser a choice too. I really don't see the how buying a Lodge, at it's price point, performance, heritage, etc can't be a better and wiser choice.
It’s all about what you value most
You can buy 5 lodge skillets for this price.
Was that a fake egg?
Got mine on amazon
I'll stick to Lodge. I can not afford $145.00 for one pan. Frankly, it's a ridiculous price for a cast iron pan.
Yup. The best product is the one you can afford
I have a 10.5" Lodge that was $24.
I just bought a 12" Tramontina at Ollies for $8.49
The cheap china skillet needed some sanding to smooth it. 15 with 3 different grits and the inside bottom is smoother than the lodge. 4 layers of seasoning, and now it's a far better skillet than the Lodge.
@@fauxque5057 I would like to do that too, what grit did you use? “15 with 3 different grits” what does that mean?
Your paying for the craftsmanship. Its for people who can appreciate the piece and care less about price:performance
Yeah but that 1 pan will last you over 100 years… make the invest for yourself and your family stop being lazy. ❤️
👍👍👍👍👍
👍👍👍👍👍
Less than half the price? Your math is atrocious. I’ll definitely buy it because the bottom is stamped which truly creates value.
The correct word is 'cast' for the process and product. When it was 'cast'. Not 'casted', as casted is not a word. You are supposed to continue to put new coats of oil after using and cleaning. You should continue to seal it all the time and heat the skillet after each use or every other use, then you build up the surface called seasoning. No seasoning stays, the seasoning that comes on the skillet is just for starting to continue to coat it.
It seems the guy who made this video doesn't know much.
I was thinking the same thing
I'm sorry I have 2 stargazers and they suck they won't even hold seasoning but I love my Lodge pans they hold seasoning nice if the stargazer's would hold seasoning they would be a great pan but one out of ten points and 10 being the best I give the Stargazer pan A 1
That’s the reason why Lodge has the textured finish. Stargazer won’t we so nonstick if your seasoning flakes off everytime you sear a protein
Ridiculous pricing so it’s a no go. Clearly only rich people can afford super overpriced things! 👎👎👎I don’t know what they call them now other than handle covers but we use to call them weenie warmers where I worked, serving the hot as shit fish shaped cast iron dishes so handles had long handle shaped potholders. If you see you could make em and make some money coz only thing I’ve seen is silicone.
Hardly just “rich” people. Anyone who chooses to save $150 can use the Stargazer. Lodge is cheap because they don’t smooth out the cooking surface (like they did before the 1950s) and they have huge economies of scale. Stargazer is a tiny operation. The price is approximate.
I'm not rich and I bought one of these.
I am a cast iron junkie tending to watch every ci video that comes along. My use of Lodge is restricted to their camping dutch ovens at which they are great. For stove top cooking old Wagner and Griwold are the go to. The Wagner "1895" series had the seasoning instructions cast into the bottom and worked reasonably well. Now getting into stone wear for baking as once seasoned seems to be awesome.