How a LODGE Skillet is made - BRANDMADE in AMERICA
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- How a LODGE Skillet is made - BRANDMADE.TV
The LODGE cast iron skillet - Just pop your head into the kitchen of a five star restaurant and you will see a range of cast iron skillets and grill pans, and chances are there won’t be any Teflon in sight. For over a hundred years Lodge manufacturing has been making cast iron skillets using their own special mix of metals. Today a 2800 degree Fahrenheit induction oven turns one ton ladles of raw material into molten metal destined to become the most indestructible cookware ever devised. Watch how a Lodge Skillet is made!
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How a Lodge Skillet is made - BrandmadeTV
© 2015 / 2021 - BrandmadeTV & Castlewood Productions Inc.
This film, format and title of this program is protected under Copyright and Trademark Law and may not be emulated or re-created in any way without express consent in any territory worldwide. All rights and permissions for original footage, stock footage, and interviews have been obtained in writing from Lodge Manufacturing Company.
Get more details on Lodge Seasoned Cast Iron Skillet: amzn.to/2zBctDi
Age 62 been cooking on lodge past 40 years. Nothing is better and with a great price to boot. Made in American for Americans without using that fact to overcharge and abuse the made in American title. Great product , A big thank you to all involved, !!
I'm sure the non-americans here use it too.
I just received a small Lodge skillet as a gift - had no idea that there was such a history, but it showed. Cooked a rib-eye steak using a reverse sear method and turned out brilliantly. Hope to using it for the next thirty years plus.
I got a Lodge for Christmas. Coated it in coconut oil and baked it 3 times before using it. Completely non stick and ive cooked everything in it. It wipes out like a teflon pan. Probably the most non stick iron skillet ive used. Guess i got a good one. Lol
I love my cast iron Lodge skillet
Good to see a useful, good quality product made with pride in this country (USA).
Hope it continues to be commercially viable to do the manufacturing here.
It's worth the struggle.
It's no struggle. They're making money hand over fist.
@@243wayne1 I know this comment is old, but the TN governor just a few months from me writing this, gave Lodge a grant to expand their factory in South Pittsburg, TN. They will likely stand the test of time
Have a 12 inch Lodge skillet, and I love it!
Have had it for 10 years, abused it camping, (out in the rain etc) re-seasoned it several times and it's awesome.
I have my grandmothers skillets from the late 30s. I love and cherish them. I cook everything in them. From eggs in the lil 6" to steak in the 10. Roast in the Dutch oven.everyone says they cant cook eggs in them without them sticking. I tell them u gotta get them real warm first.
But not too hot, you get it too hot, the egg burns onto the surface because cast iron hold so much more heat than other pans. But its not hard, heating it over medium heat for like 5 minutes will typically do the trick.
My dad used to make cobbler while camping in the Dutch oven god the memories
Lodge is the only brand of cast iron cookware I buy. And this video indicates why.
I worked as an intern in an iron foundry in college doing the metallurgical tests and you will never forget the smell of hot casting sand once you have spent more than a few hours around it. It gets in your pores and takes weeks to get out. I love my two Lodge Iron pans and my enameled pot.
I love my cast iron skillet and use it nearly everyday. I purchased it from Lodge and would say it is the best way to cook, fry and bake. It is wonderful. This morning I made sausage, egg and cheese omelette for my husband. It did Not stick and as soon as I dished up the meal I wiped skillet out with paper towels and put a tablespoon of oil in skillet and wiped around the sides and bottom. Reasoning is easy and no stick. Thank you Lodge.
I love my Lodge cast iron pieces, vintage and new. Nothing cooks better
I've got a lot of Lodge brand cast iron, and it's absolutely great! My first purchase was a Dutch oven bought when I was a Boy Scout years ago. I still have it. I've added to my collection over the years, and there's nothing better.
4:43 The way he described that sounds like he sees people fall into the pummel machine on a daily basis haha
that's how they get rid of the bodies...
I started with a Lodge dutch oven and it grew from there. It's become my favorite cookware. I know some people that really do have 100 year old Lodge skillets and they are using them today. I've also looked at other makes, but when it comes to quality you just can't beat Lodge.
That is awesome!
I watched this video yesterday and felt the need to come back and tell you folks how enjoyable it is! Great work!
Love the smoothness of my Griswold but I also like finding old Lodges that are not preseasoned and seasoning it myself over time. I hate the preseasoned stuff but my stuff I have seasoned myself over years has gotten pretty smooth itself.
All my cookware is cast iron. Thank you Lodge and for an outstanding product.I also have cookware from my grandparents and my parents over 75 years old. Still use it today. 5 dutch ovens. 10 skillets. Two flat plates. Three grills two bread pans. Two friers.
I love my cast iron Lodge pan. ❤️
I just bought two lodge skillets yesterday and I love them if I can I will never go back to cooking with anything esle
Great video, a very accurate explanation. I've been in the foundry business for years and this is spot on, well done. A big thank you to Lodge, great products I've been using for years !
Don't they make these overseas anymore?
YoMoma777 No, made right here in the USA, You can Google this area right off I 24 just south of Kimble TN. South Pittsburgh Tennessee got is name for the foundry business
Is it me or is the newer Lodge cookware lighter and more porous? I know older skillets kept in good shape have a better cure, but it seems the newer skillets aren't as good as ones from even a few years ago.
They are rough. That is needed for Lodge to use its pre-seasoning method. Some people will sand them down and re-start the seasoning. I don't. At the same time, it's not ready to use yet. I wash it, dry it, and season it upside down in the oven. Now it has a seasoning layer that I can use for cooking. I actually don't like the glassy smooth surface of vintage cast iron skillets (Dutch ovens are a different story). I want some things to stick a bit so I can make pan sauces. If meat picked up perfectly, I wouldn't be able to do that.
YoMama777, YES! If you have enameled Lodge
Cast Iron, it was made in China. I don't have
ANYTHING enameled.
steve
Love all of my Lodge cast iron. Been cooking on them for years. Quality USA made . Love it. Keep up the good work.
"seasoning cast iron, is not a matter of putting salt and pepper on it" I love it! Thanks for the great video and great cast iron products all these years!
I love my Lodge skillet. Easy care and forevermore durable. It's the only skillet you will ever need to buy.
Just got my Lodge 12" skillet..Excited to cook with it!
I got six cast iron pans. A skillet, and 2 Dutch ovens. I love them.
I love my Lodge cast iron skillets, make my steaks taste amazing every time!
I agree with you 100% I ONLY make my Ribeye's in the skillet. It is the best way.
I grew up in a home that used cast iron pans on the stovetop. I use cast iron now. Love it.
I own 10 pieces of Lodge cookware. I cook on top of gas stove, in the oven, on the grill, and an open fire. This is the only cookware I own. I wish I could find out Wok with a lid. Keep making the best cast iron cookware ever.
Great cookware that will last more than a lifetime.
Excellent! :) It's a fantastic product.
And a fraction of the cost of the other brands.
I cook with it ever week.👍👍
Love lodge products the best cast iron I've ever used
American made!!!
Thank you!
"We want to make sure that we do remain the best cast iron cookware in the world" Polish the inner surface, then you'll be the best.
Or just find some vintage Wagner or Griswold pieces, and you'll have a smooth cooking surface.
there is still no reason not to improve the product, I have plenty of those, but would happily pay more for lodge to make a comparable product.
In the time span that man has been using cast iron cookware the polished inner surfaces that you desire is a relatively new concept, i have cast iron that has been passed down from my grandparents and maybe even my great grandparents it cooks just as good as your polished pans that you so desire.
The old handed down stuff *IS* polished, even the older Lodge stuff! All of my older cast iron is smooth inside, not the rough surface like a new Lodge.
Perhaps years of almost daily use made them smooth.
If only lodge made affordable polished cast iron like companies did 100 years ago. Love my griswald.
And I love my WagnerWare. They used a finer sand for a more polished surface Whe ours were made, they used a finer sand.
adv griswald is the best
adv No need to buy new cast iron. You can buy great used pots and pans for next to nothing.
I love my chrome griswald pan to cook in . Nobody will ever make them again .
@@rs2143 It's nickel, not chrome.
Have both the Lodge 10.25 and Field No. 8. Yea the Lodge is rougher but it doesn't make it any less nonstick once seasoned. Its roughness tends to hold the seasoning better too. Both are great skillets, made in the USA and will last a many life time. No reason to hate, both have merit at their price points.
I have a cast iron skillet passed down to me from what I was told by my great grandmother, the late 1800’s. I haven’t gotten myself to use it yet but it’s a nice family heirloom.
USE IT! DO NOT FEAR THE CAST IRON!
Pt0wN973b0iI I’m really intimidated by cast iron.
@@12345BEP Just use it an look up tips.
My son...a chef...just bought me a Lodge skillet. I love it. But I'm an old man...I'll have to will it back to him.
Great Video! ... So happy to see a family business, still make top quality products, in the good old USA!!!! ... God Bless gentlemen! You do the world proud!!!!
Very nice video! I love my Lodge cookware.
I love my Lodge
I just picked up one Lodge's skillets today at Walmart. So excited to start using it
Old cast iron. 1800s-1940's is the best. I love my griswolds. I do have a 1930s 12 camp Dutch oven. Love it
Love all my Lodge pans
Me too!
I’d love to take a factory/foundry tour!
I love my Lodge skillets. I'm addicted to em. Starting a nice collection. I just wish they offered a smooth bottom skillet.
If you use it enough it will smooth out.
I have a 5 qt Lodge Dutch oven that I actually found sitting on a compactor at a mall that I used to work overnight security at. A tenant in the food court decided to just throw it out instead of cleaning it (lots of burnt food on the bottom) & taking it to wherever they were moving to, as that particular mall was in the process of being closed down & sold. I immediately grabbed it, inspected it for damage, and then took it home, gave it a good cleaning & then reseasoned it. I've had it for 5 years & still enjoy using it. I generally use it only once a year when I make Corned Beef & Cabbage for St. Patrick's Day, but boy does it work great!
I have no idea why people gripe about the finish of Lodge. I have quite a few and with normal use, and care, they will have the finish you're looking for. The one I've used the most has a surface that is smooth as glass with no sanding needed. Dont look for instant results. They get better with use. Proper use!
We have several Lodge cast iron pieces....the latest is the grill........great products!
Great cookware I loved it
Love all mine
I love my lodge skillets
2:26.... ooOOoohh Got an eminem over here guys.
LOVE my lodge skillets. There is no need for them to be smooth, it’s a myth. Smooth does not equal non stick, the seasoning makes it non stick. Season the skillet properly (4+ layers) and use it. Mine is as non stick as the teflon junk I used to own.
So tru!
Love my skillet and my Dutch oven
Love This Way Of Cooking Skilled!
I've been cooking mostly in my cast iron lately. I don't even use aluminum anymore.
Compactability of the sand is when you compact the sand.... That’s gold right there
Great video and excellent product. I just bought one. It's awesome.
Mine is instructable, it has survived many camping trips, baggage handlers, a car accident, a small explosion, and a house fire (in the end the house was a smoldering crater), the pan has never needed more than a steel brush (and once a bit of acid) to clean.
Well, it's pretty obvious now, your cast-iron pan is cursed.
What even happened for there to be a small explosion?
+Eat My Rump Cheeks /
I think he was cooking gun powder and a little c4 for a true military breakfast
@@eatmyrumpcheeks7365 his meth cookware
This goes beyond cleanup. Smoothing makes it non-stick while cooking, smooth as a brand new ceramic skillet.
Lodge is all I use !
Me too!
i love my lodge cast . best in the world hands down .
So tru!
I remove the seasoning in Lodge. And add my own.
I find them rougher than the old Griswold cast iron that I have grown up with.
1:45 this reason alone is why I won’t touch the mainstays/ozark trail cast iron skillets at Walmart.
I looked at them at Walmart today, ""pre-seasoned with a vegetable oil"...It scares me to think what kind of oil was actually used. Maybe if I sandblasted that all off and started seasoning from scratch.
Or Camp Chef from Tractor Supply and Cabela's.
“Cook it, grill it, love this skillet.”
Love my Lodge skillet.
AWESOME . I love my LODGE
You guys keep up the good work!
I love my Lodge skillet!!
Love my lodge ! I’ve had it since the eighties. Nothing sticks because I know how to season and take care of it. All my friends are skillet heads
Iron skillets are all that I use. I even have gridles that belonged to my Great Great Grandmother over 100yrds old.
"You can pick up a skillet that we made 117 years ago, and it would be almost indistinguishable from the ones we make today."
You know, aside from the fact that the old ones were milled, and the new ones are about 40 grit.
The first thing I did with my two (new) Lodge skillets was run them through the self clean cycle in my oven to strip the pre-seasoning off, then I took my angle grinder to the insides of both of them and finished them. First with the grinder, then by hand. Then I re-seasoned them the right way, with flax seed oil. Now they are decent.
SilktheAbsent1 yeah I’ve heard that about the new ones being so rough. I’ve heard people use a sander on brand new pans and then re-season them.
@@Axiarus not true I had seasoned mine many times and decided to sand it down and now it's amazing. I will do the same to any cast iron pan I use
@@Axiarus I cleaned properly but with the rough surface I had food sticking even though it was well seasoned. Now that the inside is smooth it's like a non stick pan. My mom has a old cast iron skillet it's cooking surface is smooth so I knew I had to sand mine
Sanding cast iron will make it crack eventually.
steve beuchert then you weren’t seasoning it right. The rough surface isn’t any different from the smooth surface
Lodge is the best. No doubt about it.
Only cookware I use,it's the best.
Good video, but one thing to point out is that cast iron does NOT have even heat distribution like the video says. In fact, it's quite literally the opposite: They have TERRIBLE hot spots. That's why preheating a cast iron skillet is so important. Once the entire skillet comes up to temperature, the density of the material holds onto the heat and you have less of a problem. But hot spots are one of the bigger flaws of this otherwise great piece of cookware.
Nobody on earth makes anything better than made in the good old USA...
Awesome. Bulletproof kitchen utensil.
It’s even better than my All-Clad.
After a couple of hours with an angle grinder it becomes the best cast iron in my kitchen
Nothing wrong with modern Lodge cookware. I own several skillets in various sizes, and have seasoned, maintained, and used them regularly. They all cook very well, and are virtually non-stick in every cooking situation. If others want to grind, sand, or otherwise burnish their surfaces go ahead; it's yours, have at it. But don't try and convince those of us who use Lodge, as well as the other brands mentioned here, that it improves the quality of the skillet. It doesn't. There is no practical reason for doing it; certainly not the illusory notion that smoother somehow equates to better.
Thanks for sharing.
Just bought two Lodge pans.
I will sand off the rough finish.
Then I will treat with flax seed oil four times.....then I will have a smooth finish.
Bon appetit.....😎
@@Axiarus because their spray seasoning leaves a porous surface. You need a slick surface for proper seasoning. Just read reviews on cast iron and you will find this is a must for Lodge pans.
@@Axiarus removing their preseasoning will make it smooth.
I collect and restore cast iron I have many vintage Lodge pans. I never buy any new pans all mine are 1800s up to maybe 60s.
Great video.
Great product
Love my Lodge cast iron. If seasoned properly and maintained, it will be as "non-stick" as any Teflon coated cookware. It gets better with time where coated cookware deteriorates with use. The only negative of Lodge compared to some of the other cast iron is the handles are too short.
I personally like the short handles! Hope they don't change a thing. I do understand it's a personal preference tho.
I love my Lodge cookware ❤️
I have a Lodge Dutch oven and a big Lodge skillet 🍳 and a new Lodge cast iron deep fryer that my Dutch oven lid fits perfectly and as long as they’re seasoned right and cleaned properly they’re the very best you buy for the money,,,straight up folks.......My 🥚 🍳 eggs and🥓 bacon are perfect 👌🏾,,,, Best fried chicken you ever ate,,,pot roast,,, meat loaf,,, ect.......a lodge and low slow steady heat with a lid and you have a genies magic lamp in the kitchen friends.....
Could be smoother at the cooking surfaces, I would pay the price to have a better surface.
I grind any new cast iron pots or pans cooking surface with a paint stripping wheel on a grinder, followed by ascending grits of sandpaper. I can get the surface super smooth, then I season and use.
@@mikeb5748 Or you could buy already polished cast iron cookware.
@@dLimboStick For a hundred+ dollars a pan, that is an option. If you have free time and enjoy doing things yourself, there's nothing wrong buying a 20 dollar lodge and grinding it down to a smooth surface. I however will gladly buy one thats already smooth so I do see your point.
@@ChedWick05 $35 for a polished 12 inch Wagnerware skillet.
@@dLimboStick from a second hand store? That's a treasure hunt most people don't have the time for
Yo tengo una de 10 pulgadas aquí en mexico 🇲🇽 👌🏼
Yo para diciembre 2020 compré uno pequeño. Desde entonces no he vuelto a usar ningún otro. Saludos desde Costa Rica.
Luv your cookwear...thanks
This isn't Lodge's video...
I love my Lodge skillets!
Was looking for the band but this is a good second
I love my Lodge cast iron ..........
We are big fans of Lodge cast iron cookware. We have pans that have been around for years. A couple of years ago while on vacation we vistedone of their company stores, it was great.
Huge fan of Lodge!
Now I want one
Griswold is best
While I do enjoy my lodge cookware, if you want to make it better, mill or grind the cooking surface like wagner and others did years before you. I love the pans you make, but having to sand them smooth and reseason.....I would pay another 50% for that to have been done. You have a good product, now make it great.
It would be indistinguishable because what you make is high-quality amazing products. My wife and I have been married for 13 years period for our wedding present we purchased a skillet and we have amassed a small but never ending collection of these pans. Amazing quality and the one we got for our wedding is better today than it was the day we bought it. Just like we are. The only thing missing now is the big outside stewpot but we have 3 children and that maybe another 15 years before we can afford it LOL
Thank you Lodge for keeping it American! Most cast iron foundries have moved to China and Mexico.
But these pans suck. They're purely ornamental.
Lodge cookware is made in China now!
Colin MacKenzie or it’s iron and it’s great to cook on?
The rough finish is more non stick than a smooth finish, and when seasoning with a rough finish, oil will not pool in the oven...
If you guys want a smooth finish take an orbital sander and some 60-80 grit paper and sand the inside down til smooth. Then scrub it all with hot soapy water and dry with towel then on stove top. Start from scratch and heat up your pan, lightly oil and throw into a 400f oven for an hour. Do this 3 times total.
This is for new lodge owners looking for a smoother finish instead of it taking forever to season. That was the advice given on a youtuber Kent Rollins and I have tried it and the sanding down the inside makes it feel drastically smoother.
"Do this three times."
Do the sanding, washing, and seasoning three times, or just the seasoning?
@@haroldsmith45302 Repeated only the seasoning step three times. If you repeat the sanding, etc, you will be striping any seasoning off and starting at square one. Seasoning x3 simulates the years of use of an older pan, so you don't want to strip in between seasoning coats.