Showcasing: Field, Smithey, Butter Pat, Stargazer, Lodge, Finex, Lancaster, and Northern Cast Iron
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- This is the biggest comparison that I’ve done between Lodge BlackLock, Field Company, Smithey, Finex, Butter Pat Industries, Northern Company, Lancaster, and Stargazer cast iron. All of these skillets are the 10” inch which some are marked as No.8 or No. 10. My wife gave us a females perspective on the skillets based on handle design, weight and over design. Thanks for watching
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Very helpful. I’m a 5’0” woman so your wife’s perspective is valuable.
After watching your video and getting helpful responses to my questions in the comments, I proceeded to order the Smithey Deep Farmhouse Skillet and the 12-inch Cast Iron. I'm grateful for your assistance and eagerly awaiting their arrival. Thank you once again. 🙏🙏🙏
Nice comparison of the modern skillets. Back ten years ago when I was hot and heavy into cast iron. The only ones I remember was Lodge or old Griswold or Wagner . Nice to see American made cast iron making a comeback.
Thank you so much for sharing, Luis! We are honored to be your top pick. Looking forward to seeing more of your videos!
No problem! You guys made an awesome cast iron skillet! I I am happy to have purchased a skillet and I will be purchasing another one along with some other products that you guys are currently selling. There will be more videos to come featuring Lancaster Cast Iron
Can u weight the Field and Lancaster? What is the exact weight difference? According to their sites, they are both 4.5lbs
I'm sold, I'll get a Lancaster when i get paid... 👍
do u guys have a 12inch skillet
@@JohnSmith-bn7bl Coming out in March :)
I used to collect perfumes, now I collect cast iron😊. Love your collection!
OUTSTANDING!! The best of the best in cast iron.
When my wife was doing Keto, I started getting the bulk-packs of bone-in, skin-on chicken thighs from Costco. Typically 5-7 thighs per package. 10 minutes skin-side down on the stovetop, then 10 minutes in the oven, flip and another 10 minutes in the oven. I was using the Stargazer 12", then the Field #12, then the Lodge 12" / 5qt deep skillet (chicken fryer) and finally landed on the Lodge 7qt Dutch Oven. Least amount of splatter.
Yes Lodge has some of the best Dutch ovens and deep fryers. I love there chicken fryers, I have one from Lodge and one from Wager. Best skillet to use to cook/fry foods.
Thank you for your review. I've been using a stainless-steel skillet for so long, but I'm WILLING to try an old-fashioned cast iron skillet.
I have the Stargazer and the Smithy skillets. I don't even try to lift either with just one hand. I just picked up a Lodge at the factory store for $14. I'm really loving the way I can cook eggs in the Lodge.
Have most of these - comes down to Field and Smithey for me. Field heats more evenly and takes/keeps seasoning better. There is just something about the Smithey;s though. Really enjoy using these - almost as my vintage Grizzies...
Correct Field accepts and builds seasoning really well
Decisions decisions. I’ve always thought I’d get another 12 inch but maybe the 10 is sufficient. Thanks for putting the effort into showcasing these. I’m kinda leaning toward the Stargazer
Love a good comparison video - particularly when it's cast iron! I enjoyed having both you and your wife's perspective - we all have different preferences and there are a lot of options out there for good cast iron. These sort of videos are definitely helpful to me in my cast iron purchase decisions!
I have both a Butter Pat and Blacklock skillet. I have a Lodge handle cover that I use - it's kind of a potholder material - and I have no problems with the Butter Pat handle when I use that. The Blacklock on the other hand still cuts into my hand, through the handle cover. Which is why the Blacklock no longer gets a whole lot of use from me but I always reach for my Butter Pat. And I agree with your wife on the Finex handle - my hands aren't super small but small enough that it was really uncomfortable when I tried picking one up in William Sonoma.
I don't blame you for being iffy on the Grizzly cast iron... I have a nickel allergy so I have issues whenever I wear earrings with too much nickel in them, I can't imagine cooking with it and consuming that nickel would be a great idea for me. I think nickel allergies aren't all that uncommon so ... I don't know, makes me wary!
Thank you so much! I wanted a to do a comparison video that also had an insight on the skillets besides my own. I can be biased sometimes and I might not mention everything in full detail. So doing this video with my wife was a delight. She actually gave me some insight on these skillets as well. Thank you for the lovely comment and we hope these type of videos help people have more information on these different companies.
Impressive. what a very thorough review of a great collection. thank you i enjoyed all 30+ minutes of it.
Thanks! Yes it’s a very long video 😆 but I wanted to be through on all the skillets.
@luisj.castironcooking what's your care routine on the smithey? Your seasoning is on point.
@Gohan11718 I use a mixture of oils and beeswax. I have tried and like these oils, Buzzywax, Crisbee, EasyBeezy and Cast Iron Chris seasoning compound. I find that a mixed compound with beeswax works best.
I have the Stargazer an i love it , the thing there forgetting to mention is the handle doesn't get hot you can grab it by your hand you don't need a towel to wrap around the handle
It does get hot but not that quickly and it also depends on what you make on your skillet. Frying eggs will probably not get the handle hot. Searing a steak and butter basting will definitely require a towel or glove. As always I do recommend a towel or high heat glove always while cooking and touching the handle. Thanks for the comment, we appreciate your time and watching our video!
@@luisj.castironcooking are your 8, 10 and 12 inch butter pats all the same height? I know the 14 is. little taller
@@Baileyonthedaily I have the 8” and the 10” both are the same size but I do not own the Joan 12” so I am not sure. Once I get mine in I will let you know if there is any difference in height
Not out of the oven... ouch!
I've been looking at getting a Lancaster. They are made in Lancaster County PA near us. Great review.
I live in Montana now but my heart is in Pennsylvania! I do want to get a Lancaster. I lived in Allentown and we would go to Lancaster/Amish country a lot!
Thats what im going with..
@@The-Homecook-0000 love mine
One thing about every skillet that it does need the other handle. They are all heavy to the point when you have something cooking it will raise the weight so it has to have a helper handle.
Don't forget Victoria cast iron from Colombia an excellent value for someone on a budget. A lot bang for the buck. 👍
Thank you so much for this comprehensive review. Exactly what I need as I decide on my first iron skillet. Great job!
Glad it was helpful!
@@luisj.castironcooking Extremely so. On the basis of your review, I bought the Field skillet. I couldn’t be happier :)
@@ivoltage great choice, Field Company is a great company to start. Light weight enough to work with while cooking but also thick enough to provide better heat retention and heat distribution. Again thank you for the kind words.
Good job on the reviews. I've been thinking about getting a Smithy for awhile. Didn't even know of the Northern and Lancaster. I will check them out further as well. You have a nice collection.
It seems that lighter weight cast iron will be the trend. How about we can have nonstick cast iron plus lighter weight? Do you think that may be better to everybody?
If the super smooth pan doesn’t keep a seasoning. It’s a easy fix. Just soak the inside overnight with vinegar. It micro etches the surface is keeps the seasoning on the pan.
I’ve never had anything but Lodge. I love their wildlife collection. I also love their camping set. Maybe one day I can try a brand with a smooth surface. Thought about smoothing out one of my Lodge pans but I just don’t want to ruin it.
I think the textured surface builds a better season over time.
If it ain't broke, don't try to fix it?
GREAT video, thanks for all the effort you and your wife put into it. Excellent idea getting her perspective, especially with the different hand size and comfort insights. I personally own and quite enjoy my Lodge 39 12-inch Blacklock but all your critiques seemed fair and spot-on. The handle is uncomfortable, but the skillet cooks well and holds seasoning well. I was at first tempted to feel poorly about how Blacklock measured up against the others, but when you consider a Blacklock 10-inch costs only sixty dollars and all the others are over a hundred dollars, with some close to two hundred, it’s actually kinda impressive that Blacklock is anywhere in the conversation. You also really intrigued me about Lancaster. If I ever fall out of love with my Blacklock, that’ll be my next stop thanks to you! Best wishes for good YouTubing and kitchen tidings, keep up the great work!
Thanks 🙏🏽 I love the Lodge BlackLock series. I do prefer the sloped walls and the lighter, thinner design. The only thing I would change about the BlackLock is the handle design. Lancaster is amazing and is so light weight, it cooks like a dream. Thanks again for the kind words.
Great review...Im goong to go with the Lankester...I was going with field, but you changed my mind, i read up on Lankester...
Stargazer's design and engineering is based on the functionality of a modern cast iron skillet also no need for handle covers. Pour spouts are rounded so can pour anywhere on the edges of the skillet. It's a nicely engineered piece of cookware.
Another that's trying to break the mold is the Finex, which definitely stands out from its design element which would definitely a topic of conversation for guests.
The rest are more focused on nostalgia of the previous generation of cast iron skillets like Wagner, BSR etc - just added with a different helper handle and handle.
Field Company - One of the lightest and easiest skillet to season, also has its simple yet nostalgic design but no pour spouts.
Smithey - This skillet is a looker without doing to much. The material is thick which means better heat retention and the nice solid feel of iron. The handle is also the right length and not too stubby. Quail on the handle is a nice touch too. Their Flat and Chef skillets also look amazing. It's just the seasoning needs to be worked on
Out of all of these cast iron skillets, actually the best value here is the Blacklock. Some people hate that its not totally machined and some like it a bit rough for the seasoning to polymerize better. Others don't mind the handle like Cast Iron Chaos and people I know who got them.
Out of this bunch I got the Blacklock, Smithey, Stargazer and gave away the Field #8 to a friend. I might need to take a look at the Finex just because its a nice conversation piece.
I like my cast iron to feel and weigh like cast iron - weight doesn't bother me.
Very well said thanks for the info and references with vintage iron as well
Yeah, I think I want one of those. It's the only one that seems to have modern engineering combined with old-school strength. And I wouldn't bother going too light on cast iron weight because at that point you're basically using a thinner carbon steel. It just doesn't make sense for searing.
I was wondering who made what in the cast iron skillet business, now I know' i think I would like you to do a review of c.i. skillets made off shore. The Victoria is a beautiful skillet and any information on that skillet would be nice to read up on. Nice pice of work!
Great review! The two most important factors here are cost and weight. Third is useability in handle design, very very important. A fourth factor is quality which overall is good. If it were in my budget I would definitely buy one of the lighter pans simply for weight and design/cosmetics. As far as non-stick characteristics, I have performed extensive tests with precisely the same seasoning on Lodge original sand casted rough pans and the same Lodge pans after grinding/polishing. Tests indicated absolutely no discernable difference in many test repetitions. The greatest difference is a cosmetic preference for smooth surfaces which I do prefer. From a weight perspective this is the next priority in these pans. That said, the pan that makes the most practical sense is a carbon steel (CS) pan versus additional cast iron pans so I am keeping my existing Lodge 10 and 12 inch pans. I will be acquiring the Lodge 10 and 12 inch CS pans, seasoning/testing original sand casted surfaces and grinding/polishing the CS pans then testing again with exact same seasoning and frying tests. I expect no difference however I will test again on factory sand/cast surface and ground/polished surface to have the validating supporting test data. I am also testing seasoning durability by soaking one pan in vinegar for 15 mins to treat the surface in an effort to improve adhesion of seasoning. A last note on durability is that caring for the quality of the seasoning is important and results in a great return on one’s seasoning efforts and cooking performance. One way to do so is to only use silicon or plastic utensils on the pans. The polymerized long chain molecules that form the seasoning if broken by minor abrasions from sharp steel utensils does contribute to accelerated deterioration of the non-stick character. Repeated intensive French omelet frying tests (x10) shows results of this deterioration around 6-10 repetitions of the French omelets. More frequent seasoning addresses this loss of non-stick performance. Added together both Lodge CS pans with hot handles run $100, far less than most of these cast iron pans which addresses the weight and concerns while still providing expected excellent cooking characteristics. Usability/handle design becomes less concerning with reduced weight and the silicone padded handles. It is hard to beat the Lodge affordability factor. Excellent information here and I especially like the subject matter expert's (SME - Spouse's) useability feedback, that was extremely useful feedback. I’ll post a video on my test results. Keep up the good work! Ciao
Agreed, there are many factors to consider when choosing a modern premium cast iron skillet/ pan. Although all perform really well, there are sight differences between the user experience. The lighter cast iron skillets are easier to work with but they also require more work. If you leave your food unattended for even a brief time it could become charred or burnt. The downside of the heavier cast iron cookware is the time it takes to pre heat properly. Cast iron is great at keeping and retaining heat but not great at distributing it.
I have found all take a bit to get used to, with that being said I am happy with all the brands showcased in the video.
Thank you very much for the kinds words, advice, input and feedback! I appreciate your support
best comparison video because you have all the main ones plus a lot of cooking time on each.
Thanks, we hope you found our video helpful. We tried to get the most known skillets on this comparison. And some new comers with the Northern Company and Lancaster.
Great and informative video. Quick question. Is the stargazer handle a good fit for the size of the skillet? You wife said she didn't like it because she has small hands. I thought Stargazer made their 10" skillet with an ergonomic handle; which is why its longer than most handles. I thank you for your answer.
It takes time to get use to but it’s a great handle and it compliments the skillet very well.
@@luisj.castironcooking Thanks I appreciate your videos and I ordered the 10' stargazer skillet. They offered 30% off for military; so I jumped at that price. Cheers and keep posting your informative videos
Thanks for the review.
The Marquette Castings NO. 10.5 skillet is kind of neat. It's VERY shallow though. For better or worse.
Completely agree -- I got one and think it's outstanding, but it IS so shallow. Light though! It's an up-and-comer.
That was a stellar video! !! Good stuff!
Great comparison vid.
One thing I've learned, with the smithey #10 chefs it does not hold seasoning as well as my wagner chefs skillets or older iron in general. With the weight, heat, it is a great omelet pan that I'll gift to my son. I just think the newer iron is finished too well, and not worth the $165I paid with leather handle sleeve. I've sanded my own lodges, and it's nice getting it to orange peel. And a helluva lot cheaper. I do just adore my Griswolds though. They are the sexiest iron out there.
I do like Griswolds but I have not found any big logo skillets. I have the small logos and they are great. I do have a Victor which is made by Griswold. That skillet cooks so well. Also the newer skillets do have a hard time holding a seasons but I have used my No. 10 continuously and now it is almost jet black. They are on the expensive side but they are mostly hand sanded, hand seasoned and they have more work done on them than Lodge. Lodge though will cook just as great or even better so it really is personal preference. Thanks for watching
The Smithey turns black over time. Mine is almost black now. I have a no 12. If you need a lighter pan for omelet, get the carbon steel.
There’s another company located in Sheboygan wisconsin I forget the name but I might check them out they look nice. I have the field 8 skillet and the rest vintage pieces. My lightest one is a #8 national. Super light
Austin Foundry
I have looked at their website and have considering getting a piece to review
@@luisj.castironcooking A review on this brand pan would be really neat as that is my home state!
Their skillets have that old chef's skillet design - curved side walls, small pour spouts, and a bowed handle shape. The biggest down side that I can see is their handles are pretty substantial, causing the skillet to be rather heavy. Their advertised weight for a 10" skillet is 6.1 lbs. And the handles aren't very attractive.
I have a Lodge 10.25" and a Finex 10". . . . both are boat anchors. They weigh 6 lbs and 6.3 lbs, respectively. My Griswold #8 skillets weigh nothing close to 6 lbs (lightest at 4 and heaviest at 4.5 lbs).
I love comparison videos. I have about half of those, and the Lancaster is my Go To skillet. I have the smaller Butter Pat and the handle doesn't really bother me. I love the Field, but miss the pour spouts. Stargazer is just too hard to handle. (Cute kid.)
Thanks! Yes the Stargazer is hard to handle but the design is perfect for searing a steak and butter basting it. I love Butter Pat, now that I’ve purchased some of their skillets it has completely been a great experience. Lancaster was a complete surprise and it has become a daily.
@@luisj.castironcooking Actually, the COOKING SURFACE of the Stargazer might be the best. I do like the iron. But it's not just hard to handle while cooking -- it's unwieldy to wash and it takes up a LOT of real estate in the oven. Thanks for the vids!
Austin, Borough, and Marquette are the three cast manufacturers you didn't have. They offer some good stuff. The Austin skillet looks gorgeous.
Borough is made in my home town growing up....wish I could afford to dish out that kind of cash for a skillet!
He just posted a video on a Borough Furnace 9" Frying Skillet, plus has several videos on the Marquette Casting No. 10.5 Skillet, but none yet on an Austin Foundry 10" Skillet. At some point it would be nice if Luis could identify his top picks of the premium skillets he's acquired (best overall, best value (outside of Lodge), etc) to help those starting out purchasing nicer cast iron skillets.
Perhaps the Marquette and Lancaster skillets might fit those spots...
Thank you for your thorough review.
Thanks for watching
Americas Test Kitchen just did a similar cast iron video- not just about the way it feels, and looks, but the way it cooks as well. Their top recommendation is Smithey, and their budget option is Lodge.
Great comparison! I'm really liking what Smithey has to offer. I just haven't made the purchase yet. I have like half a dozen Lodge pieces, but I keep wondering if these more expensive pieces are really worth it. One thing though... for Cast Iron, I thought heavy was a good thing because it retains heat longer. I don't mind heavy since I'm a bigger guy and strong.
I have the small Smithy, not a cast iron user here. But I cook everything in there from eggs and bacon to leftovers. Easy to clean because it comes highly polished.
Love it.
If I was getting a bigger one, I might watch more videos
@@jackthepickledhound it all starts with one
I like the Smithey.
Very cool video thanks for all the input.
Thank you for watching our video, we hope you found this informative and helpful. Glad to hear you enjoyed
I have the Field #6, #8, #10, and #12. Can't really say anything bad about them.
I also have all of them except their Dutch oven. Can’t say anything bad either
So many puns to be had with the handle. 😂 thanm u for the review!!
I love Butter Pat. You need a hot pad for pan handles anyway, unless you're just washing the pan.
Love butter pat myself
I have never owned a brand new skillet, only redone older ones. Which of these do you feel is the best with your electric stove? My 12 inch lodge bulges in the middle and doesnt cook as well on the outside edges. Which is the most flat and even cooking skillet of the newer cast iron?
Thanks Luis!!
I would say a Smithey or a Stargazer work best on a glass stove top
@@luisj.castironcooking I have a ceramic hob so I am in the same boat. I see from your review that the Stargazer doesn’t have a heat ring, but what makes a Smithey more suitable? Just curious.
Nice collection of modern pans. Not many videos out of the northern company pan. Mine is seasoning up so nicely. I have many of those same pans and love them all for various applications.
Northern Company is under the radar by many but it is an awesome skillet
The Lodge Blacklock from Costco was kind of the "gateway drug" that got me started on the path to the more-expensive stuff.
I regret not getting the 14.5" Lodge Blacklock when it was on sale at Costco. I think it was like $60 or $70. I was being cheap and decided to buy the standard 10.25" Lodge at first to see if I'd like cooking with cast iron. By the time I decided it was great (took about a few weeks of cooking), Costco sold out of the Blacklock skillets 😭 through this channel I learned a lot about the different boutique cast iron skillets. I was about to purchase a Smithey or Lancaster as my first expensive cast iron, but Stargazer had their 30% off sale this past Memorial Day weekend. I got both the 10.5" and the 12" Stargazer for $182 total. Can't beat that even if I have to wait 3 months for the larger 12" to ship.
@@JacksonWalter735 I bought the seasoned Stargazer 12" for $130 back in April 2020. I think it has the best cooking surface of any of them.
@@JacksonWalter735 Yeah $70 shipped for the Blacklock 14.5" from Costco. I mostly use it for baking instead of a sheet pan.
@@JacksonWalter735 I think one of the great overlooked pieces is the Lodge 10.25 Inch Baker's Skillet. Lightweight. Smooth. Great size. Works on the stovetop, air-fryer, and oven. Only $20! I use it all the time.
@@michaelaos I actually have one of the Lodge 10.25” and it is amazing, very underrated
I don't understand why the Blacklock is smoother on the OUTSIDE than the inside?
Yes I have noticed that but I have no idea
Awesome in depth review
Thanks 🙏🏽 I appreciate your support and for leaving a comment
My field number eight weighs almost half a pound less than my Lancaster number eight. My field is also flawless. My Lancaster came with multiple defects and the company refused any refund or return because I used it twice. I just wanted them to send me a new one and I’ll send them back the flawed one. But they wouldn’t. Because of their bad business and dishonesty with a return policy and Warranty I definitely would stay away from Lancaster. Go with the field.
Thank you for the video. Helped a lot in my decisions. Looks like, with my tiny hands, I'm going for a #6 Smithy (few have this super useful all day size), 12" Butterpat to use with my thick leather handle holders, and either the #8 or #10 Lancaster or perhaps even both of those. Perhaps a 7" Blacklock as a test for handle pain in a smaller size. I'll keep haunting the manufactures for more of the 12" and 7" or less.
Grew up mostly reaching for my parents 8" Lodge. Just a bit too big for all day use with picky eaters. Plus handle was still awful, unpadded, even for the smallest size I knew of. (Those meals where you are real quick making 5 different veggie sides, or eggs 4 different ways, plus one out of fake eggs...or no spices, some spices, then set anyone on fire spices...)
I really like this video. Very well done. The comparisons between them is fair and balanced. I was able to put my hands on two of the brands, Lodge Blacklock and Finex. I did not like either one. The Blacklock handle was, as you said, uncomfortable and sharp. The seasoning on the pan I had was spotty, some areas covered better than others. The Finex was just too heavy. Didn't like the handle at all. And hearing how that end part gets hot, defeats the whole idea of the handles design. One pan I would suggest you check out is the Lodge Chef Collection 10 inch. I have all of the skillets in that collection. Not exactly "modern" pans but still worth a look.
Technically its still a modern Lodge
There's a new company close to me that's supposed to be launching towards the end of this month (Fredericksburg Cast Iron Co). I've been debating back and forth between a Lancaster and a Stargazer, but this new company has me debating if I should wait and see what they launch.
Wow I have to check them out too
I find it strange when people review handles while holding it all the way up to the rim. You won’t hold it that way when it’s crazy hot. Longer handles give better leverage in actual use because you won’t be trying to grab the whole thing. I find the stargazer handle and large helper handle to be brilliant in actual use.
"That has to be one of the heaviest, if not _the_ heaviest..." I'll finish for you: "Objects on this planet."
Great video. Rock on.
The Stargazer by far has the best handle for a Man with Large hands.
That is one of the reasons I bought a Stargazer as well as the weight.
I am thinking of either Field or Lancaster for my next CI. I am looking for something with a little more texture than my Smithey to make it easier to season. When looking up close how is the texture of the finish on both? Do you find any to be easier to season? Thanks, great videos 🤌🏻
Field Company has slightly more prominent machined grooves compared to the Lancaster, which makes it season a bit better. Both are great skillets and I believe the Lancaster is a few ounces lighter and deeper than the Field Company. Either way you can’t go wrong with either one
Thanks for the video Oustanding.!
Glad you liked it!
can you put that non round pen in oven? that handle is it iron too?
Yes all skillets showcased are oven safe
What is the weight of all these skillets? I just received my Lancaster. they claim it’s lighter than all the new number eights on the market. At just under 4 pounds. But mine felt very heavy and when I weighed it it was 5 pounds. My number eight field is 4 1/2 pounds.
Lancaster is the lightest but Lodge Black Lock is a close one too
Interesting. At the moment, the Lancaster site says it’s + or - 4.5lbs. I’m looking at the Lancaster vs. Field specifically to find the lightest possible pan. Seems hard to pin down which is lighter
The Field company seemed to be an honest company. They walk their talk and you will receive exactly what you’ve been expecting. Their factory seconds are excellent. You need to squint to see the defect. Yeah. They are that good.
My number 8 ...10.5 stargazer weighs 4 lbs
I think the stargazer has the best design..longer cooler handle and bigger helper handle for safety.. 10.5 is 4 lbs
Except when you take it down from the rack and put it on the stove...You always have to use a pot holder or a leather cover while cooking. Because of that I am less concerned with handle comfort. I am WAY more concerned with the way it cooks and the seasoning.
Thank You for the video.
It seems the only skillet that compares to vintage early 1900s cast iron is the Lancaster. I would actually use it but you can save a lot of money by buying vintage and you get a better skillet. A vintage good user #10 should run around $55 restored where most of these cost around $175. Vintage collector skillets will rival the prices for modern pieces but a cook doesn't need that. Side note to anyone buying a skillet a #8 is large enough for most stoves. You want to heat your cast iron slower and evenly to prevent warping. Larger skillets tend to hang over the heat source and do not heat evenly. Think about what cast iron was made for, cooking 1.5 feet over a fire not 1.5 inches over a blue flame. If your food is sticking turn down the heat, it tastes better cooked slower anyway. Cast iron cooking is a lost art that is slowly making a comeback. There's something cool about using a 100+ year old skillet in like new condition.
there is also borough furnace bought one for my sister-in-law took good bit beyond the quoted date but covid so not faulting them for that but wish they did a better job keep customer informed multiple unanswered email also did like that there helper handle are lower then the side walls seem to defeat the purpose and really expensive
Very good comparison. A few years ago, I got the chance to touch a Finex Skillet at a williams-sonoma. The wait was the very first thing that stuck out to me. I do have a question for you regarding the other skillets. It is about the depth of each of them. I have some Lodge cast iron, but I would like to invest in one of these higher end companies, but I'm not sure which one to go with since I am blind, and cooking in a deeper pan is much easier for me. Do you know which pans have similar dimensions in terms of depth to the classic Lodge skillets? I'm open to any advice from you or anybody else who sees this.
So sorry for a very late response. The Lancaster has a good height on the walls and so does Finex. Lodge BlackLock also has a 2” tall sloped wall and Stargazer as well has an angled wall, great for basting.
You didn't give Butter Pat proper credit for their finish. No grinding or sanding takes place, it is cast that smooth!
Hello from Germany. Why are some pans brown and not black. Are these badly burned?
The brown patina on some of the skillets are the thin layers of seasoning and the dark skillets are ones that have a mature seasoning. Not burnt just the level of seasoning on the skillet
Good review! Thank You
I don’t have a favorite and I got most of these. The lodge delivers just as good a steak than all these. The basic lodge not this version black lock. I’ve ran 14 steaks on same lodge as the field and the came out almost identical. I do not have the Lancaster or the northern. The stargazer is great due to its long handle actually . When you put some weight on it it becomes that much more useful and it heats up less than the others
I’m not positive but that + symbol is probably and directional thing like it represents each direction East, West, South and North. Which the direction it’s pointing to their name with North in it.
They are based out of Utah and they do mention of a Nordic minimalist style/design. You are most likely correct, either way still a great skillet and design
Lodge is smart to cut down on their materials and manage to charge twice as much for it. Awsome marketing department.
Keep in mind, a pan handle isn't necessarily supposed to be comfortable to hold. It's supposed to lock safely into your hand as your moving it, lifting it while pouring it, etc.. without it slipping out of your hand. That's why some handles have some unusual shapes. The rounder and more comfortable are usually the least secure in hand.
Very informative comparison. Unfortunately, it still hasn't made my decision for getting my first cast iron pan any easier. All of those pans have something to like, but without being able to see, feel and hold each one in my own hands, when I go to buy one, I'll always wonder if I made the right choice. I enjoy doing research and going back and forth trying to decide on something, and I'm usually satisfied, but this one is gonna be tough.
Americas Test Kitchen has a video from last week on their top pick☺️ Smithey!! Lodge is their budget pick.
@@LisaNix2 I ended up getting the Lodge 12" classic about two weeks ago. There were two many "high end" choices that I really, really liked, but without being able to see and handle them in person, I thought it was just too risky to decide on one. Perhaps one day I will get a hand crafted one, but for now, the Lodge will do just fine. It was fun doing the research, watching and reading all the reviewers, and it's nice to see all the craftsmanship that's out there.
@@mth32871 Lodge is great- but I may be partial as I live in Tennessee near the factory😄
William and Sonoma should have Finex on display, Scheels Sporting Goods & Bass Pro have them on display as well.
What do you think of the new lodge chef series?
If you could only choose one cast iron pan to travel with, which would you take? Also, have you tried a Nest Homeware pan? It's also US made and looks beautiful, but idk if it cooks well.
I haven’t tried the Nest Pan but they look cool. I like the lid handle design on the lid and skillet. To travel I would pick the Field, BlackLock or Stargazer. Their perfect weight to thickness is good to travel with and cooking with great heat retention.
I love my Field!
Nice tip on the Lodge Nokona leather handle holder.
which one builds the best seasoning? or is the easiest to maintain seasoning?
Out of curiosity, which one is the easiest to pour liquids or grease out of?
Honestly all the ones that have a dedicated pour spout work the best. Field, Stargazer and Finex work but to a limited extent.
I have a fever, and the only prescription is more cast iron.
Me too!
Which one makes better food?
I know this is old, but I love the info from your wife’s perspective. The background music is really not my favorite.
Do you see yourself acquiring any of the SolidTeknics wrought iron cookware and comparing using them against this lineup of cast iron pans?
Yes I am looking in getting several other skillets to compare
I'm curious about those too.
I have the whole lineup of US-ION quenched and I love them. I'm in the process of moving, so I've only used the 12" and the griddle, but they are both pretty awesome. Little lighter than cast and transfers heat really well.
@@turtlepowersf I read somewhere that the Solidteknics are slightly convex and not completely flat so that when u put oil in the pan, it moves to the outer edges and doesn’t stay in the middle. Can u confirm that?
Is the bronze color like an aesthetic? Do Lodge skillets turn brown over time with use?
The chocolate/bronze patina are a young seasoning and with use will eventually turn black. Lodge has a great seasoning but there’s aren’t fully black either. They are on the grey side and will also turn black over time.
stargazer is tops here
I just ordered my first stargazer!! Excited for it to ship and arrive.
You also got to take into account weight like the smithey but it retains more heat longer once’s it’s hot. The bottom is thicker.
28:20 I have use the silicone handle. I don’t like it because if it has a bit of oil on the inside of the silicone handle , it tends to spin and not very stable. I almost spilled my food out, just by the pan spinning
i think I'd agree with your wife
12" Stargazer is tops! 10.5 Blacklock not tried yet.
Which has the flattest bottom for induction?
Honestly I can't believe how after every video I've watched (at least 10 videos now?) of people saying the Butter Pat handle is bad that they keep that design. It's such an expensive piece they can't afford to have a handle less comfortable than the 25 dollar alternative lol.
Borough Furnace?
Unboxing: Borough Furnace 9” Frying Skillet
th-cam.com/video/7F1v1fkMDVE/w-d-xo.html
How’s the Marquette castings compare to these
Marquette Castings is actually really good! Very smooth casting without being polished or sanded down. Also it seasons really well with less work. Marquette Castings overalls has high quality products. Also the skillet is light weight and easy to move around the stove top, oven to table or even over a camp fire.
The smithey chef skillets SEEMS to have nice handles too.
They are actually really comfortable and provide good maneuverability
Of all those which one is your absolute go to pan? Thanks
Not sure but Finex is probably my most used
Luis great video. You really covered everything about these skillets. I own the 10" blacklock; which I bought in December. Lodge has revamped the handle. My handle is smooth and ergonomically shaped. Easy to hold and it seasons well. Thanks for your video's they are so informative
Thank you I really appreciate your comment
I love my lodge 10inch, I also have the 12 and the 8. All 3 pans are non stick. The only issue is that they heat very unevenly, which is a trait of CI. My question is, out of your collection which one heat more evenly?
My second question is, have you used carbon steel pans? What your opinion on CS vs CI
Hi, thanks for watching and for leaving a comment.
First question: the most evenly heated skillet is the ButterPat. This skillet has somewhat of a diffuser plate on the bottom that helps distribute heat as evenly as possible.
Second question: Yes I do have several carbon steel pans from Lodge and De Buyer. They are great for indoor cooking and really shine for everyday use inside your home. Cast iron is great for indoor cooking as well but they mostly shine while used on camp fires. They also are great at retaining heat a bit better than carbon steel. Either way they are both very similar with minor differences. It is a questing of personal preference and how you will be cooking most of your meals. Camping or home cooking? Thanks and I hope this helps
I wish you weighed them and put the weight in the video. Weight is a big selling point for me, especially because I have pain and my joints. That’s the reason I initially got the Lancaster but it turned out to weigh almost a pound more than they said it would. And the owner of the company personally ground down the gate mark on the skillet too much and the wall there is very thin. It’s a weak point in the structure of the pan. It was his personal mistake and he wouldn’t even refund me for it or send me a new skillet. That’s terrible business.
Lancaster? I have not heard of anyone having issues with their skillets or customer support. I’m sorry to hear this. Well the only other skillet that is lighter is the Lodge BlackLock series and the Field Company skillet. The rest are heavier.
How much does the northern company number eight weigh?
5lbs 7.5ounces
Great job
Thanks we appreciate your time and we hope you found our video helpful. We tried to have different perspectives and to be detailed as possible.
You've got a lot of $$$ on that table there ( did You pay retail for them ) !?
Mostly Some are “Seconds” which are about half the price
Has anyone tried the lodge bold looks like it an exclusive from Amazon
Lodge Bold? I’ve gotta look that up.
@@luisj.castironcooking i ordered one just haven’t received it yet, a bit more than other lodge pans but the handle looks nice