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I've owned stargazer, lodge and smithy pans. I don't understand why some of them say "we're so much lighter than the competition", I apparently have to burst some bubbles on weight. The cheaper pans tend to be 9-12 pounds, they generally cook well but the king of functional but light weight is Stargazer. The stagazer 12" pan I own is 6.5 pounds empty, I weighed it when i unpacked it years ago. I bought it when they launched at a discount. Smithy and Stargazer cook very well and are easy to maintain, the smoother surface on the inside makes it easier to clean versus the rough surface of the lodge.
I have befriended a vintage reseller. He picks them up, cleans them up and sells them out of his trailer at Walmart, online, etc. For Christmas I picked out his only chromed Griswald 12”. It’s from the 1940’s I think. I love the chrome look. It was $100. For a great pan and one that looks so unique and that I will pass to one of my kids, it was worth it. It cooks beautifully.
I love the unbiased review. Cast iron Chris has really been pushing the yeti cast iron but I just can’t justify the price range. I sanded my lodge pan smooth, it still has pitting from the casting process but it performs a little better than it did when it was rougher. I did however, have to season it 10 times vs the usual 4 times to get it completely black. The rougher texture definitely holds the seasoning better. My lodge though, is the skillet, pot combo and the skillet serves as a lid which basically turns the pot into a Dutch oven. I love that it serves so many cooking purposes and I do feel like it’s become more of a joy to cook on now that it’s smooth. Plus it looks a lot nicer.
I will stick with my lodge pans. My Lodge pans were cheap, perform perfectly, and will last my lifetime. I initially bought a Lodge pan because I didn't know if I would like iron skillets and it was cheap to experiment with. Once I used my Lodge, it performed so perfectly there was no reason for me to spend extra money on any other cast iron pan. I now own 5 Lodge cast Iron products. ALL of them perform flawlessly and maintain seasoning easily.
I owned 4 various sizes of Lodge, they are very user friendly. But I choose my largest 12 inches with Victoria due to its longer handle and larger pour sprout.
I have 2 lodge and they are smaller but i love the way they cook and sear, I have expensive stainless steel and le Creuset cast iron enamel pans and they suck for searing 😂 lodge get the job done and I love the easy clean up with a metal scour pad because it’s easy to add a little oil and keep it seasoned
I still find it impressive that you do such thorough reviews akin to amerikas test kitchen but its seemingly just you by yourself. Really outstanding, I appreciate the work
Most of my pans don't have any identifiers of brands. I just know that they were the cheapest in 1860-80. Some could be older but I don't want to bother with stripping 100+ year old seasoning. I got them from my parents who got them from their parents. My parents would be 106 and 101 if still alive and like me they both were born to parents over 45 and I am over 55. No helper handles in older pans. My bigger pans that I bought are a Mercer Culinary 12" and Home VSS 17". The Mercer cost me $20 and VSS cost me $50. I love the helper handle on the 12" the most. The 17" has large handles helper type handles and I love using it to do big batches. Best thing about cast iron cookware is how much better it is to use outdoors on camp stoves, over camp fires or on the bbq grill.
I'm in my sixtys and have my mother's pans, which she got from her mother, so they're over 100 hundred years old. They're way better than today's pans, despite the years of use. My mother and her mother used certain pans for certain things. When I was a teenager, I thought she was going to shoot me when I grabbed a pan to cook something in, and she stated firmly "That's my cornbread pan." 😂
I have mostly Lodge, an 8" Griswold skillet and my Field 10" skillet. I love my Lodge skillets (have used them for decades), but the older I got, the heavier they were to use. I decided about 5 years to try out the Field skillet and it quickly became my go to skillet. I use it mainly for making pan pizzas and bread. The lighter weight and heating up faster just makes my life so much easier. The one thing I will say about the seasoning with the Field is the more you cook in it, the more beautiful the seasoning will be. Oh, and I don't fry eggs in my cast iron anymore since an All-Clad D3 skillet came into my life.
I will go with my pre-1960 10inch Griswold, and my small Crescent Foundry pan from the 20s or 30s. Super smooth and far less clunky than what they are selling now.
I have had Lodge, Field, Smithey, Stargazer, and an old Griswold - for about 4 yrs. Very similar results to yours. The bottom line is that they all work pretty well as they are intended - which means they are slick (becoming better over time) and hold heat well. I have to say I prefer the Griswold and the Field, as they are ergonomic, lighter and slick. My Field has turned black and is like a non-stick pan. Stargazer and Smithey are difficult to season, but they do improve with time - the Stargazer handle gives you leverage and stays cooler, but is uncomfortable. Unless you really like fine cookware, most people should probably buy Lodge, as it does the basics well for a fraction of the price. If you are willing to pay for lighter weight and aesthetics, you cannot go wrong with any of the three pricier brands.
Bought a cheap cast iron skillet from aldis and love it. Once I got a nice build up of seasoning it got better and better. It wasn’t smooth inside but now it’s smooth black and nonstick:. Think I paid $14 what a deal. Thanks China
I got a Lodge 10” pan 13 years ago. It’s still going strong and has been responsible for cooking almost every single piece of meat I’ve eaten at home in those years.
I had only ever used Lodge Classic pans and thought that there was nothing that could be improved... until I bought the 10" from Field. It performs just as good as the lodge in every way and it weighs like 40% less! If you have the money and wish to save some wear and tear on your wrists... give it a shot!
Bought my Wagner at a flea market almost 20 years ago ($10), scrambled eggs for me most mornings and anything else I need. It’s my go to skillet for everything except tomato sauce
Excellent review. I have 3notch lodge, 1932 Griswold, Smithey, Wagner, and BSR. Smithey performs great, seasoning takes a long time to adhere. My favorite remains BSR. It has a smooth surface, has a heat ring, it’s 12 7/16” and performs as good as the Smithey. Found mine on the Bay at $80 in mint condition. I have 4 BSR’s they are really good.
Still liking the Griswold's (in several different sizes) handed down to me through the family. Got a random Lodge or two and they do fine but the Griswold's are my go to cast iron skillets.
Great video and it’s satisfying to know that the one I’ve been eyeing is everything I want….so when the time comes, I will be getting the Smithey….in fact, I plan to purchase their “Perfect Pair” set, which also includes a carbon steel skillet!
I have Lodge 10” & 8” as my go to cast iron. Also a 5 qt Dutch Oven. Most excellent!! Cast iron, stainless steel & blue speckled enamel are the cookware I use.
I've got Lodge, Field, and Stargazer. All good pans and you could never tell the difference in the food produced in each one. The differences are in use and will affect cooks based on their preferences. The Stargazer handle is uncomfortable and seasoning is easily stripped off. The Field took a while to break in but I love the handle and weight. Only complaint is the steep sides and lack of radius from the bottom to the side. It makes it difficult to flip food in the pan. Lodge is still my go-to for most things.
I wish you had included Victoria brand, from Colombia. That is what I own. They work great, but I have no idea still of how they compare to the others. I personally consider them to be superior to Lodge, but just as inexpensive.
I think Victoria produces Cocinaware cast iron for Texas supermarket H.E.B. I have two skillets and a square grill pan, and I really love them, and improve with use for sure...
I agree, I have a Victoria 10" / 12" / 6 qt. Dutch oven Como (Lid doubles as round griddle skillet), all are superior to Lodge in every feature/build quality! Pioneer Woman I feel also bests Lodge in quality, her 12" cast iron skillet is the heaviest 12" out there! Lodge should be ashamed of the quality they ship to market, shameful for a USA company!
I have the calphalon and it is very nonstick. But when I first got it I seasoned it 6 times with flaxseed oil before using. I imagine similar results if your do this with any cast iron skillet. That said, I love cooking with it. Only complaint is the handle and it doesn't heat evenly (probably true of all of them- if you cook pancakes in them you'll notice the uneven browning). Minor complaint. If I were to buy one now I would probably buy lodge or Victoria.
Very useful and timely video as I am researching to get my first cast iron skillet! But now I need to decide on going with my original plan of getting the Lodge Classic or go for broke and get the Smithey. It looks like both performed very well. I like the low price, name recognition, and overall look of the Lodge. I like the smooth surface and design of the Smithey. The pre-seasoning of the Smithey makes it look stellar (almost like gorgeous copper)! I just wonder if the multiple tones after use will bother me. That, and that it is 7 times the price or the Lodge. Decisions, decisions...
Lodge is a work horse, and gives a great bang for the buck. Stargazer, is amazing. And a top #1 choice for smooth modern at a great price, the handle IS the only one that is stay cool, and IS comfortable!!!…Field, is far and wide considered the modern Griswold equivalent. Smithey is very heavy and has a hard time with seasoning, and pretty pricey for that.
I took a modern Lodge pan, used an angle grinder to smooth the surface, seasoned it, and now it is perfect for me. Pancakes and omelettes come out better than any other pan i have.
Peter, I have a stargazer, 10.5”, and ABSOLUTELY love it!!! Just keep using it, also use it to bake biscuits, and cornbread, (2 boxes of jiffy), and the seasoning will get less and less blotchy, the more you use it..also the blotchyness dosnt affect performance.
Thanks for the details and your viewpoints. I have a stargazer, and I'm glad I have that one. Also, the handle doesn't bother me at all; I don't think it's uncomfortable, and I really appreciate it.
I have all three stargazer pans. My 10 inch one gets the most use. I also have several vintage ones I've restored that get some use on the side, but my stargazer is my go-to.
As you mentioned, it isn't the most comfortable, however, I love how cool it stays throughout the course of cooking a meal. My vintage pans I need to use towels to grab the handle.
I think you may have missed an important point! In the first water boiling test on induction the field and smithy showed significant heat spots. Ie uneven heating. This is a fatal flaw in my cooking and baking. Stargazer show much more even heating. It also showed the best pouring. If I was to chose an overall winner after watching this video I’d chose Stargazer! Unfortunately I have a Lodge budget and am really quite satisfied with lodge. The wife would prefer something lighter. But it’s my kitchen 😂😂😂. Well at least I’m the family chef… the smithy would I think come in 2nd. But has a clear advantage in range of sizes. With both pans I’m concerned about fond development because the sides appear too perpendicular to allow moisture to be released and thereby allow fond to form copiously .
Thank you for your fantsstic video! Although i am not from us , your videos are very informative. 😊 Could you make a video o how to season a cast iron skillet?
I have three cast iron skillets and two iron crep pans. One of the skillets is used only for searing meat by heating it in a hot over to a very high temperature. Heating cooking oil or meat above 350 degrees creates carcenogenic compounds and so best avoided.
Have not watched this yet but I will say I have used several brands of cast iron and the ones I settled with were used and actually the least expensive, no brand name just "made in Taiwan" stamped on the bottom (I think from the 1950's but not sure) they are half the weight of my Lodge cast iron and they are machined smooth. they work very very well, perfectly even temperature. they do not retain heat as long as the Lodge cast iron but for frying pans they do not need to, they still hold heat longer than any other type of pan you can get but they heat UP faster than the thicker lodge cast iron. anyway thats my two cents. I liked the lodge just fine, honestly nothing about them is wrong they just weigh a lot and to ME do not look as nice as the machined smooth finished pans.,
Great comparison. I have CI skillets by Lodge, an old Wagner Sidney "O", a Staub enameled 12", Stargazer 10.5" and Field #8. I use the Field most often and it lives on my gas stovetop at home. The lighter weight and responsiveness makes it most similar to carbon steel, and it is by far the easiest to work. I also think the design is the most attractive with no logos on top and a simple profile most similar to vintage skillets. The Staub I use more for acidic dishes since it's enameled and I don't have to worry about the seasoning. I like the Stargazer a lot; it lives on the electric stovetop at our cabin, but the helper handle is large (may be a good thing) and I have to angle the skillet to get it to the back of the stove. I use my Lodge primarily on the grills or firepit outside, since I don't have to worry about keeping it quite as clean. Of note, I am a big fan of carbon steel and some of the thicker CS manufacturers (de Buyer, Darto, Cast-A-Way) make skillets that are just as functional as cast iron but lighter, cost less, are more responsive to temperature changes, are less brittle (won't break when dropped) and the longer handles stay cooler.
@@kevinthomas4861 I like my Dartos a lot, they are beautiful once seasoned and sturdy with the one piece design. I like them more than almost all of the other CS pans available on the US market with the exception of the de Buyer Mineral B Pro line, which cost twice as much. I am very curious about the new Strata pans, which are clad pans that have a stainless steel exterior, aluminum core and CS cooking surface, making them much lighter. Plusses and minuses to this in terms of heat retention, but speed and evenness of cooking. Cook Culture here on TH-cam has a great series of videos on them.
Anything pre 1960 and smooth as ice is my favorite. I have old Lodge & Wagner, the oldest is about 100. I gave my son an old restore Griswold , very nice, but I think the Wagner nudges it out. They’re all fine. One thing the new pans cannot beat is the old pans price. Sorry Smithy.
My best pan is still a Griswold followed by a tie with Field and Stargazer because they excel at different things. My cheap solution is Victoria and all of them are much better than Lodge which may be best suited as a heavy doorstop. It's fit and finish is junk by comparison. The reviewer seems to have a weaker grip because the Stargazer is not a problem at all to hold and the bottom of the pan is rounded very well if making an omelette.
Food Network's #1 Choice for Best Overall Cast Iron Skillet is Victoria 10" ! Victoria 12 inch cast iron skillet bests the Lodge 12 inch in absolutely EVERY feature, nicer skin accepts and keeps seasoning better, pour spouts are large and designed to NOT drip down side of the skillet when pouring, longer/larger ergonomic handle/helper handle for safer handing, much better factory pre-seasoning is even and uniform, MUCH better molds eliminate the need for deep grinder/tool marks found on EVERY Lodge product I have seen, and Victoria is IDENTICAL in price...Lodge? Ooohh please did they sponsor this video???!!!
One of your better reviews. 8x the price is pretty extreme. And you only use the handle on the cast iron pan to put it on the stove, steady it if you are mixing/turning something, and then to move it to the sink to clean it. It's not like an omelet pan where you are holding it the whole time.
Would be curious to see if you can review the Solidteknics range. They have both wrought iron and stainless steel. But its hard to get hold of them depending on what you want. Half the stuff gets released on their kickstarter campaigns which are annoying
I grew up with smooth machined cast iron cookware in the 1960's (some of the pans were from my great grandparents). In boy-scouts our cast iron dutch ovens were fully machined. In the 1970's I bought my sister a full set of machined cast iron pans as her wedding gift. She still has those. I never even saw a rough cast (unmachined) cast iron pan or pot until the 2000's when I saw lodge in a store. Then I wondered where all the machined cast iron pans had gone that used to be in the stores. I have an very old used (from an estate sale in about 1980) 6" cast iron machined surface pan that I have used for 4+ decades to cook breakfast eggs in (when I cook eggs - which I used to do virtually every day - but less so now). A pad of butter, 2 eggs. Put a lid on to retain heat for a minute or so, slide the eggs onto the plate, wipe out excess fat with paper towel, let pan cool. That pan has not been washed since I first got it in 1980. Non-stick for over 4 decades. My wife is truly impressed with that pan. A decade of so ago I bought a lodge griddle with its rough cast surface. I much prefer a machined surface due to is smooth non-stick actions and ease of cleaning. If I buy another cast iron pan I will buy Smithy (Like to replace that lodge griddle).
I love cast iron. I have never bought brand new (garbage) I will go to junk store buy the most neglected piece take it home clean it up better quality .You never throw it away
Lodge pans will never be as smooth as the Smithey, but seasoning does fill into the rocky surface over time to the point where it's certaintly smooth enough to perform at very similar levels. Buy something like Smithey for how great it looks, not for performance. Additionally, im a big advocate of carbon steel, the cousin cast iron, which is a smooth pressed steal. They are lighter weight and more practical for daily tasks like eggs. A heavy pan like a lodge for steak and a lighter pan like carbon steel really rounds out your kitchen imo.
Sure they will. I have a lodge I bought in a camping store in the 90s. In those days they were much rougher than what they sell now. Lost count of how many meals cooked in it and how many times I've stripped and re-seasoned it. It is smoother today than my Field, on par with my stargazer. All you have to do is use them and they improve with age.
Beautiful video! im based in Germany and would love to get your input on some cast iron from here. I have one from Petromax and its great. but i'd really love to know how it compares to the other ones, especially for things i can't compare myself (Handle feel for example). Love the work you do!
😮So basically, go with Lodge. Lodge is by far the very best. I just bought a Fields and I'm waiting for its arrival, but after this test, I'm not so sure the piece was worth it.
"The lodge classic and chef's collection handles are the same shape".... except they're different in every dimension and the chef's is contoured instead of straight. LOL The induction burners claim to not have hot spots like other style burners but you can plainly see the water boiling over the hot ring above the coil. Those need several concentric coils to produce an even heat.
Victoria has a much better handle and helper than Lodge. The surface is a little smoother. The price is similar and sometimes lower. They have been made in the same Columbian factory for 85 years. Nothing is made in China.
So aside from handles and pour spouts, cast iron skillets are basically the same across the board with weight being the the biggest difference. I.E. lighter skillet is usually thinner and heats faster.
@@PrudentReviews I have 10 cast iron pans and my #10 Smithey is my go to. After 2 years it’s got quite the seasoning. Still a bit blotchy, especially on sides but still have some of the golden coloring coming through when the light hits it right. Handle is perfect, comfortable and compact. Easily fits into a good sized toaster oven because of handle. I have the #8 Chef Skillet cast iron pan of theirs as well but handle is too long for its size. For instance on a basic wire grate in oven with corn bread in it I have to wedge something under handle to keep it from tilting. Love them both though. If you do try their Chef Skillet I recommend the #10. Thanks for your hard work! I really enjoy the content.👍
@@PrudentReviews I have a video idea for you. What stainless steel pan works best on induction. Reason I bring this up is I have recently purchased a few Demeyere Atlantis pans as well as an induction cooktop. Previously gas. I have an assortment of stainless pans. My Tramontina has dip in the middle and slides on its own across the top while preheating with oil. Viking basic 3 ply that after flipping pancakes I questioned if it was still on due to heat loss. Despite being induction compatible very different results. Two I’ve found actually work this far are Demeyere and Misen. Anyway hope this helps.
Modern cast iron like field, stargazer, etc are just to expensive. There is very little return on investment, as compared to cheaper cast iron. All the so called positive of modern cast iron can be found in carbon steel pans at a cheaper price point. You could zlso pick up a relatively top tier stainless steel pan for the price of some of these modern cast iron skillet and arguably have a more versatile skillet. Save your money and get a lodge classic or go with carbon steel or a high quality stainless steel For the record, I have a lodge classic 8, 10, and 12 inches, a griswald #9, and a 12in ss . I have also used field and stargazer . All of them cook well, but my favorite is the 10in lodge classic. It fits perfect on the burner, is slick like butter and seem to heat more evenly. I use it for almost everything.
As a cast iron collector, if rough cast iron is better why were Lodge no notch, one notch, and early three notch skillets as slick as glass? Why isn't today's cast iron smooth? The material isn't available to produce the early 1900s skillets. They have to be machined and that's where the expense comes in. Lodge has a museum in South Pittsburg Tn. but I don't know why. They start out near perfect and go to crap. Myself and others prefer the antique skillets to anything marked Made in USA. That varies but mainly before1960. Where can I find an antique skillet better and cheaper than premium priced iron of today? Glad you ask, Facebook Marketplace is a good starting point, $75ish. If you can do your own cleaning estate sales and flea markets are super cheap, $20 -$40.depending on the company and the location. There may be a restoration site near you where you can have it cleaned. I'm an old nerd but a 100 year old skillet looking new is cool. Our daily user is a #9 Erie. With well over 200 skillets it had some stiff competition and I honestly don't know that it is the absolute best but it's dang good.
Imo, the lodge will always see to your every need. Buy the Smithey or the stargazer if you like, its ok. And if you have kids, or grand kids, or great grand kids, they will pass down that cast iron pan you buy today and maybe say: I never met my great grand parents, but I think they were good folk because they got this heirloom for all of us, now, I'll try to live up to their legacy.
@@PrudentReviews I have two classic pans in 10 and 12 inch diameter, and a dutch oven all made by Lodge. I just made some grilled cheese on the cast iron!
It depends. Simmering tomato sauce for extended periods can damage the seasoning and make your food taste like metal. But a small amount of chopped tomatoes shouldn’t cause any issues. If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine.
Scored a vintage 1910 -1930 era machined smooth Lodge for $3 back in ‘83. Go for smooth and never buy another skillet. It will out last you. I steel scrubber with water to clean and Pat dry. Seasoning? That’s your job.
@@PrudentReviews That would be quite interesting. A couple of months ago I found a ca 1910 National skillet at a thrift store for $7. It was quite crusty, but a couple of coatings with easy off and leaving it in a black trash bag for a couple of days took it all of. It was perfect. Sold it to an enthusiast for $90.
I don’t think the heat retention with water test is meaningful, the difference between pans pretty much doesn’t exist which is no surprise with water heat capacity being eight times of cast iron so a 500g of water has more heat capacity than a pan itself
@@PrudentReviews I really like the longer handle, and the cooking surface is smoother than Lodge ,and it takes seasoning very quickly ,and is about the same price as Lodge. I think Victoria’s quality is a little better too.
@@JefferyHagen This is pretty much my experience. I will I also add, the helper handle is a better size and shape on the Victoria. It would be cool to see the signature series in the round two of comparisons.
You probably have seen them, but there are several Finex reviews out there. Like all these pans, they do the job. The issue with Finex is that it is as heavy as the Lodge, and the stay-cool, coil-wrapped handle makes the pan difficult to handle for many people and can be tough to clean. Plus, the extra weight appears to be in the odd-shaped, thick side walls of the pan and not the bottom, which means you don’t even get better heat retention for the extra weight. Unclear what advantage Finex offers over the alternatives.
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My lodge basic is wonderful. I have had it for 15 years. Perfectly seasoned. non-stick. good for just about everything.
On one hand, $200 over a lifetime isn't that much. On the other hand $30 over a lifetime is much cheaper
Yeah but you have to come up with that lifetime money on one particular day during that lifetime.
No you don’t. Put away .75 cents a day for a year and boom.
Listen man lodge is still a great pan it seems to me.
@@endoalley680😂😂😂😂 Ive never heard it worded so Perfectly! ❤ If you don’t mind, I going to use your words from now on😂😂😂❤
@@mikef1949That $273.75😂😂😂😂 I did the math😂😂😂❤❤❤❤
Thank you! I love my Stargazer pans. I made a 12-inch pan pizza recently and it turned out great.
I've owned stargazer, lodge and smithy pans. I don't understand why some of them say "we're so much lighter than the competition", I apparently have to burst some bubbles on weight. The cheaper pans tend to be 9-12 pounds, they generally cook well but the king of functional but light weight is Stargazer.
The stagazer 12" pan I own is 6.5 pounds empty, I weighed it when i unpacked it years ago. I bought it when they launched at a discount. Smithy and Stargazer cook very well and are easy to maintain, the smoother surface on the inside makes it easier to clean versus the rough surface of the lodge.
I have befriended a vintage reseller. He picks them up, cleans them up and sells them out of his trailer at Walmart, online, etc. For Christmas I picked out his only chromed Griswald 12”. It’s from the 1940’s I think. I love the chrome look. It was $100. For a great pan and one that looks so unique and that I will pass to one of my kids, it was worth it. It cooks beautifully.
Wow! Not chromed Griswolds go for that much and more.
I love the unbiased review. Cast iron Chris has really been pushing the yeti cast iron but I just can’t justify the price range. I sanded my lodge pan smooth, it still has pitting from the casting process but it performs a little better than it did when it was rougher. I did however, have to season it 10 times vs the usual 4 times to get it completely black. The rougher texture definitely holds the seasoning better. My lodge though, is the skillet, pot combo and the skillet serves as a lid which basically turns the pot into a Dutch oven. I love that it serves so many cooking purposes and I do feel like it’s become more of a joy to cook on now that it’s smooth. Plus it looks a lot nicer.
I will stick with my lodge pans. My Lodge pans were cheap, perform perfectly, and will last my lifetime. I initially bought a Lodge pan because I didn't know if I would like iron skillets and it was cheap to experiment with. Once I used my Lodge, it performed so perfectly there was no reason for me to spend extra money on any other cast iron pan. I now own 5 Lodge cast Iron products. ALL of them perform flawlessly and maintain seasoning easily.
I owned 4 various sizes of Lodge, they are very user friendly. But I choose my largest 12 inches with Victoria due to its longer handle and larger pour sprout.
@@bryanooi8815I have replaced most of my Lodge cast iron with Victoria.
I have 2 lodge and they are smaller but i love the way they cook and sear, I have expensive stainless steel and le Creuset cast iron enamel pans and they suck for searing 😂 lodge get the job done and I love the easy clean up with a metal scour pad because it’s easy to add a little oil and keep it seasoned
I love my Smithy pan and griddle. Nothing sticks, easy to clean, and they hold heat beautifully. The griddle also serves as the lid to the pan.
I still find it impressive that you do such thorough reviews akin to amerikas test kitchen but its seemingly just you by yourself. Really outstanding, I appreciate the work
Really appreciate that! Glad you find these reviews helpful
Most of my pans don't have any identifiers of brands. I just know that they were the cheapest in 1860-80. Some could be older but I don't want to bother with stripping 100+ year old seasoning. I got them from my parents who got them from their parents. My parents would be 106 and 101 if still alive and like me they both were born to parents over 45 and I am over 55. No helper handles in older pans.
My bigger pans that I bought are a Mercer Culinary 12" and Home VSS 17". The Mercer cost me $20 and VSS cost me $50. I love the helper handle on the 12" the most. The 17" has large handles helper type handles and I love using it to do big batches.
Best thing about cast iron cookware is how much better it is to use outdoors on camp stoves, over camp fires or on the bbq grill.
I'm in my sixtys and have my mother's pans, which she got from her mother, so they're over 100 hundred years old. They're way better than today's pans, despite the years of use. My mother and her mother used certain pans for certain things. When I was a teenager, I thought she was going to shoot me when I grabbed a pan to cook something in, and she stated firmly "That's my cornbread pan." 😂
I have mostly Lodge, an 8" Griswold skillet and my Field 10" skillet. I love my Lodge skillets (have used them for decades), but the older I got, the heavier they were to use. I decided about 5 years to try out the Field skillet and it quickly became my go to skillet. I use it mainly for making pan pizzas and bread. The lighter weight and heating up faster just makes my life so much easier. The one thing I will say about the seasoning with the Field is the more you cook in it, the more beautiful the seasoning will be. Oh, and I don't fry eggs in my cast iron anymore since an All-Clad D3 skillet came into my life.
I will go with my pre-1960 10inch Griswold, and my small Crescent Foundry pan from the 20s or 30s. Super smooth and far less clunky than what they are selling now.
I have had Lodge, Field, Smithey, Stargazer, and an old Griswold - for about 4 yrs. Very similar results to yours. The bottom line is that they all work pretty well as they are intended - which means they are slick (becoming better over time) and hold heat well. I have to say I prefer the Griswold and the Field, as they are ergonomic, lighter and slick. My Field has turned black and is like a non-stick pan. Stargazer and Smithey are difficult to season, but they do improve with time - the Stargazer handle gives you leverage and stays cooler, but is uncomfortable. Unless you really like fine cookware, most people should probably buy Lodge, as it does the basics well for a fraction of the price. If you are willing to pay for lighter weight and aesthetics, you cannot go wrong with any of the three pricier brands.
Smithey looks fancy but is not worth the price. I have used Smithey cast iron pans for over two years, but they still have rust.
Bought a cheap cast iron skillet from aldis and love it. Once I got a nice build up of seasoning it got better and better. It wasn’t smooth inside but now it’s smooth black and nonstick:. Think I paid $14 what a deal. Thanks China
Great deal
I got a Lodge 10” pan 13 years ago.
It’s still going strong and has been responsible for cooking almost every single piece of meat I’ve eaten at home in those years.
I had only ever used Lodge Classic pans and thought that there was nothing that could be improved... until I bought the 10" from Field. It performs just as good as the lodge in every way and it weighs like 40% less! If you have the money and wish to save some wear and tear on your wrists... give it a shot!
The lightweight really does make a huge difference
Love all my cast iron, especially the Stargazer. The last few years been leaning towards carbo steel
Bought my Wagner at a flea market almost 20 years ago ($10), scrambled eggs for me most mornings and anything else I need. It’s my go to skillet for everything except tomato sauce
Excellent review. I have 3notch lodge, 1932 Griswold, Smithey, Wagner, and BSR. Smithey performs great, seasoning takes a long time to adhere. My favorite remains BSR. It has a smooth surface, has a heat ring, it’s 12 7/16” and performs as good as the Smithey. Found mine on the Bay at $80 in mint condition. I have 4 BSR’s they are really good.
Thank you for this. I just ordered an immaculate BSR #10 based on your advice.
@@jesh879 👍
Victoria, made in Columbia, $23 a few years ago on Amazon. Works like every other cast iron skillet.
Still liking the Griswold's (in several different sizes) handed down to me through the family. Got a random Lodge or two and they do fine but the Griswold's are my go to cast iron skillets.
Great video and it’s satisfying to know that the one I’ve been eyeing is everything I want….so when the time comes, I will be getting the Smithey….in fact, I plan to purchase their “Perfect Pair” set, which also includes a carbon steel skillet!
I have Lodge 10” & 8” as my go to cast iron. Also a 5 qt Dutch Oven. Most excellent!!
Cast iron, stainless steel & blue speckled enamel are the cookware I use.
Great Video. So much information and research.
Thank you!
I've got Lodge, Field, and Stargazer. All good pans and you could never tell the difference in the food produced in each one. The differences are in use and will affect cooks based on their preferences. The Stargazer handle is uncomfortable and seasoning is easily stripped off. The Field took a while to break in but I love the handle and weight. Only complaint is the steep sides and lack of radius from the bottom to the side. It makes it difficult to flip food in the pan. Lodge is still my go-to for most things.
I wish you had included Victoria brand, from Colombia. That is what I own. They work great, but I have no idea still of how they compare to the others. I personally consider them to be superior to Lodge, but just as inexpensive.
I also have a victoria and lodge pans and they are slightly less of a rough sourface than lodge. Similar cooking experience.
I have a victoria myself
I think Victoria produces Cocinaware cast iron for Texas supermarket H.E.B. I have two skillets and a square grill pan, and I really love them, and improve with use for sure...
@@JohnRP.95
I agree, I have a Victoria 10" / 12" / 6 qt. Dutch oven Como (Lid doubles as round griddle skillet), all are superior to Lodge in every feature/build quality! Pioneer Woman I feel also bests Lodge in quality, her 12" cast iron skillet is the heaviest 12" out there! Lodge should be ashamed of the quality they ship to market, shameful for a USA company!
Just wanted to say great content! Loved the interview as well! Keep it up Ryan. Thanks
I appreciate that!
I have the calphalon and it is very nonstick. But when I first got it I seasoned it 6 times with flaxseed oil before using. I imagine similar results if your do this with any cast iron skillet. That said, I love cooking with it. Only complaint is the handle and it doesn't heat evenly (probably true of all of them- if you cook pancakes in them you'll notice the uneven browning). Minor complaint. If I were to buy one now I would probably buy lodge or Victoria.
Very useful and timely video as I am researching to get my first cast iron skillet! But now I need to decide on going with my original plan of getting the Lodge Classic or go for broke and get the Smithey. It looks like both performed very well. I like the low price, name recognition, and overall look of the Lodge. I like the smooth surface and design of the Smithey. The pre-seasoning of the Smithey makes it look stellar (almost like gorgeous copper)! I just wonder if the multiple tones after use will bother me. That, and that it is 7 times the price or the Lodge. Decisions, decisions...
Two very good choice but some key differences. Good luck!
Lodge is a work horse, and gives a great bang for the buck. Stargazer, is amazing. And a top #1 choice for smooth modern at a great price, the handle IS the only one that is stay cool, and IS comfortable!!!…Field, is far and wide considered the modern Griswold equivalent. Smithey is very heavy and has a hard time with seasoning, and pretty pricey for that.
I took a modern Lodge pan, used an angle grinder to smooth the surface, seasoned it, and now it is perfect for me. Pancakes and omelettes come out better than any other pan i have.
Love it!
This is the way.
I was wondering about the blotchy seasoning on my Stargazer. Thank you for clearing that up.
Peter, I have a stargazer, 10.5”, and ABSOLUTELY love it!!! Just keep using it, also use it to bake biscuits, and cornbread, (2 boxes of jiffy), and the seasoning will get less and less blotchy, the more you use it..also the blotchyness dosnt affect performance.
I appreciate the non-bias in your review. Very smart person.
Thank you
Thanks for the details and your viewpoints. I have a stargazer, and I'm glad I have that one. Also, the handle doesn't bother me at all; I don't think it's uncomfortable, and I really appreciate it.
I have all three stargazer pans. My 10 inch one gets the most use. I also have several vintage ones I've restored that get some use on the side, but my stargazer is my go-to.
Nice! How do you feel about the handles?
As you mentioned, it isn't the most comfortable, however, I love how cool it stays throughout the course of cooking a meal. My vintage pans I need to use towels to grab the handle.
I love my field and lodge ones. Field is just so much lighter for me to handle with arthritis!
I think you may have missed an important point! In the first water boiling test on induction the field and smithy showed significant heat spots. Ie uneven heating. This is a fatal flaw in my cooking and baking. Stargazer show much more even heating. It also showed the best pouring. If I was to chose an overall winner after watching this video I’d chose Stargazer! Unfortunately I have a Lodge budget and am really quite satisfied with lodge. The wife would prefer something lighter. But it’s my kitchen 😂😂😂. Well at least I’m the family chef… the smithy would I think come in 2nd. But has a clear advantage in range of sizes. With both pans I’m concerned about fond development because the sides appear too perpendicular to allow moisture to be released and thereby allow fond to form copiously .
Stargazer
Smooth as silk
Thank you for your fantsstic video! Although i am not from us , your videos are very informative. 😊
Could you make a video o how to season a cast iron skillet?
Here it is! :) The Secret to Seasoning a Cast Iron Skillet (And What NOT to Do)
th-cam.com/video/6b9YDn9PzFA/w-d-xo.html
@@PrudentReviews thank you!
Love my cast iron have had good luck with lodge
I have three cast iron skillets and two iron crep pans. One of the skillets is used only for searing meat by heating it in a hot over to a very high temperature. Heating cooking oil or meat above 350 degrees creates carcenogenic compounds and so best avoided.
Have not watched this yet but I will say I have used several brands of cast iron and the ones I settled with were used and actually the least expensive, no brand name just "made in Taiwan" stamped on the bottom (I think from the 1950's but not sure) they are half the weight of my Lodge cast iron and they are machined smooth. they work very very well, perfectly even temperature. they do not retain heat as long as the Lodge cast iron but for frying pans they do not need to, they still hold heat longer than any other type of pan you can get but they heat UP faster than the thicker lodge cast iron.
anyway thats my two cents. I liked the lodge just fine, honestly nothing about them is wrong they just weigh a lot and to ME do not look as nice as the machined smooth finished pans.,
Big Lodge fan here as well.
Great comparison. I have CI skillets by Lodge, an old Wagner Sidney "O", a Staub enameled 12", Stargazer 10.5" and Field #8. I use the Field most often and it lives on my gas stovetop at home. The lighter weight and responsiveness makes it most similar to carbon steel, and it is by far the easiest to work. I also think the design is the most attractive with no logos on top and a simple profile most similar to vintage skillets. The Staub I use more for acidic dishes since it's enameled and I don't have to worry about the seasoning. I like the Stargazer a lot; it lives on the electric stovetop at our cabin, but the helper handle is large (may be a good thing) and I have to angle the skillet to get it to the back of the stove. I use my Lodge primarily on the grills or firepit outside, since I don't have to worry about keeping it quite as clean. Of note, I am a big fan of carbon steel and some of the thicker CS manufacturers (de Buyer, Darto, Cast-A-Way) make skillets that are just as functional as cast iron but lighter, cost less, are more responsive to temperature changes, are less brittle (won't break when dropped) and the longer handles stay cooler.
Sounds like you have an awesome collection!
How do you like the darto compared to the others carbon steel you have? Can’t find much on them. Thanks
@@kevinthomas4861 I like my Dartos a lot, they are beautiful once seasoned and sturdy with the one piece design. I like them more than almost all of the other CS pans available on the US market with the exception of the de Buyer Mineral B Pro line, which cost twice as much. I am very curious about the new Strata pans, which are clad pans that have a stainless steel exterior, aluminum core and CS cooking surface, making them much lighter. Plusses and minuses to this in terms of heat retention, but speed and evenness of cooking. Cook Culture here on TH-cam has a great series of videos on them.
Anything pre 1960 and smooth as ice is my favorite. I have old Lodge & Wagner, the oldest is about 100. I gave my son an old restore Griswold , very nice, but I think the Wagner nudges it out. They’re all fine. One thing the new pans cannot beat is the old pans price. Sorry Smithy.
Great review. Thank you. How does the heat ring of the Smithey affects cooking on an electric glass top?
Thank you! It doesn't have any impact as far as I can tell.
Thanks for your work! I love your videos
Thanks for watching!
My best pan is still a Griswold followed by a tie with Field and Stargazer because they excel at different things. My cheap solution is Victoria and all of them are much better than Lodge which may be best suited as a heavy doorstop. It's fit and finish is junk by comparison. The reviewer seems to have a weaker grip because the Stargazer is not a problem at all to hold and the bottom of the pan is rounded very well if making an omelette.
Food Network's #1 Choice for Best Overall Cast Iron Skillet is Victoria 10" ! Victoria 12 inch cast iron skillet bests the Lodge 12 inch in absolutely EVERY feature, nicer skin accepts and keeps seasoning better, pour spouts are large and designed to NOT drip down side of the skillet when pouring, longer/larger ergonomic handle/helper handle for safer handing, much better factory pre-seasoning is even and uniform, MUCH better molds eliminate the need for deep grinder/tool marks found on EVERY Lodge product I have seen, and Victoria is IDENTICAL in price...Lodge? Ooohh please did they sponsor this video???!!!
One of your better reviews.
8x the price is pretty extreme. And you only use the handle on the cast iron pan to put it on the stove, steady it if you are mixing/turning something, and then to move it to the sink to clean it. It's not like an omelet pan where you are holding it the whole time.
Would be curious to see if you can review the Solidteknics range. They have both wrought iron and stainless steel. But its hard to get hold of them depending on what you want. Half the stuff gets released on their kickstarter campaigns which are annoying
Thank you for the video.
Are you able to do a video on antique vintage skillets show a Griswold and a Wagner and a old Lodge and see their performance
Why didn't you include Lancaster cast iron ,also made in the USA PA ?
I think the Field is good for a larger pan, and lodge for small
Good call
I grew up with smooth machined cast iron cookware in the 1960's (some of the pans were from my great grandparents).
In boy-scouts our cast iron dutch ovens were fully machined.
In the 1970's I bought my sister a full set of machined cast iron pans as her wedding gift. She still has those. I never even saw a rough cast (unmachined) cast iron pan or pot until the 2000's when I saw lodge in a store. Then I wondered where all the machined cast iron pans had gone that used to be in the stores.
I have an very old used (from an estate sale in about 1980) 6" cast iron machined surface pan that I have used for 4+ decades to cook breakfast eggs in (when I cook eggs - which I used to do virtually every day - but less so now). A pad of butter, 2 eggs. Put a lid on to retain heat for a minute or so, slide the eggs onto the plate, wipe out excess fat with paper towel, let pan cool. That pan has not been washed since I first got it in 1980. Non-stick for over 4 decades. My wife is truly impressed with that pan.
A decade of so ago I bought a lodge griddle with its rough cast surface. I much prefer a machined surface due to is smooth non-stick actions and ease of cleaning.
If I buy another cast iron pan I will buy Smithy (Like to replace that lodge griddle).
I love cast iron. I have never bought brand new (garbage) I will go to junk store buy the most neglected piece take it home clean it up better quality .You never throw it away
Lodge pans will never be as smooth as the Smithey, but seasoning does fill into the rocky surface over time to the point where it's certaintly smooth enough to perform at very similar levels. Buy something like Smithey for how great it looks, not for performance.
Additionally, im a big advocate of carbon steel, the cousin cast iron, which is a smooth pressed steal. They are lighter weight and more practical for daily tasks like eggs. A heavy pan like a lodge for steak and a lighter pan like carbon steel really rounds out your kitchen imo.
Sure they will. I have a lodge I bought in a camping store in the 90s. In those days they were much rougher than what they sell now. Lost count of how many meals cooked in it and how many times I've stripped and re-seasoned it. It is smoother today than my Field, on par with my stargazer. All you have to do is use them and they improve with age.
Beautiful video! im based in Germany and would love to get your input on some cast iron from here. I have one from Petromax and its great. but i'd really love to know how it compares to the other ones, especially for things i can't compare myself (Handle feel for example).
Love the work you do!
Thanks for watching and supporting! I’ll check that brand out
I'd be interested in the German skillets from Stur, they seem most like Field with a slightly more modern design.
@@PrudentReviews Thank you for posting great videos! if you end up finding the time to check it out, let me know and i'll help you with translations!
I've searched your channel for the best carbon steel pan video and cannot find it.
I haven't made that video yet, but it's on the list!
😮So basically, go with Lodge. Lodge is by far the very best. I just bought a Fields and I'm waiting for its arrival, but after this test, I'm not so sure the piece was worth it.
Did you end up keeping the Field or Lodge pan?
Please test the Solid Kentics wrought iron pans. They are my go to pans and I have seen Kenji using them.....but no professional unbiased reviews...
I'm looking forward to a more comprehensive review of the Hestan Nanobond. Is that coming any time soon?
Working on it!
It’s live! My Brutally Honest Review of Hestan: Is a $450 Pan Worth It?
th-cam.com/video/CqmD4dd-y2M/w-d-xo.html
What’s the best metal spatula for these?
"The lodge classic and chef's collection handles are the same shape".... except they're different in every dimension and the chef's is contoured instead of straight. LOL The induction burners claim to not have hot spots like other style burners but you can plainly see the water boiling over the hot ring above the coil. Those need several concentric coils to produce an even heat.
Would buy my Stargazers again.
What do you like about it?
@@PrudentReviews Easy pour. Like the bronze look. Though handle bites a little bit it is still better than tiny short handles.
Victoria has a much better handle and helper than Lodge. The surface is a little smoother. The price is similar and sometimes lower. They have been made in the same Columbian factory for 85 years. Nothing is made in China.
So aside from handles and pour spouts, cast iron skillets are basically the same across the board with weight being the the biggest difference. I.E. lighter skillet is usually thinner and heats faster.
Got to watch this while searing ribeye in my Smithey outside in some nice weather!😄
How do you like the Smithey?
@@PrudentReviews I have 10 cast iron pans and my #10 Smithey is my go to. After 2 years it’s got quite the seasoning. Still a bit blotchy, especially on sides but still have some of the golden coloring coming through when the light hits it right. Handle is perfect, comfortable and compact. Easily fits into a good sized toaster oven because of handle. I have the #8 Chef Skillet cast iron pan of theirs as well but handle is too long for its size. For instance on a basic wire grate in oven with corn bread in it I have to wedge something under handle to keep it from tilting. Love them both though. If you do try their Chef Skillet I recommend the #10. Thanks for your hard work! I really enjoy the content.👍
@@PrudentReviews I have a video idea for you. What stainless steel pan works best on induction. Reason I bring this up is I have recently purchased a few Demeyere Atlantis pans as well as an induction cooktop. Previously gas. I have an assortment of stainless pans. My Tramontina has dip in the middle and slides on its own across the top while preheating with oil. Viking basic 3 ply that after flipping pancakes I questioned if it was still on due to heat loss. Despite being induction compatible very different results. Two I’ve found actually work this far are Demeyere and Misen. Anyway hope this helps.
@@Splagnatelove this idea!
Ty, great video
Modern cast iron like field, stargazer, etc are just to expensive. There is very little return on investment, as compared to cheaper cast iron. All the so called positive of modern cast iron can be found in carbon steel pans at a cheaper price point. You could zlso pick up a relatively top tier stainless steel pan for the price of some of these modern cast iron skillet and arguably have a more versatile skillet. Save your money and get a lodge classic or go with carbon steel or a high quality stainless steel
For the record, I have a lodge classic 8, 10, and 12 inches, a griswald #9, and a 12in ss . I have also used field and stargazer . All of them cook well, but my favorite is the 10in lodge classic. It fits perfect on the burner, is slick like butter and seem to heat more evenly. I use it for almost everything.
The KitchenAid one looks nice. Has anyone tried it ?
What about Victoria !? 😕
The best cast iron in the world is that made by Lancaster Cast Iron. Made in Lancaster, PA.
As a cast iron collector, if rough cast iron is better why were Lodge no notch, one notch, and early three notch skillets as slick as glass? Why isn't today's cast iron smooth? The material isn't available to produce the early 1900s skillets. They have to be machined and that's where the expense comes in. Lodge has a museum in South Pittsburg Tn. but I don't know why. They start out near perfect and go to crap. Myself and others prefer the antique skillets to anything marked Made in USA. That varies but mainly before1960. Where can I find an antique skillet better and cheaper than premium priced iron of today? Glad you ask, Facebook Marketplace is a good starting point, $75ish. If you can do your own cleaning estate sales and flea markets are super cheap, $20 -$40.depending on the company and the location. There may be a restoration site near you where you can have it cleaned. I'm an old nerd but a 100 year old skillet looking new is cool. Our daily user is a #9 Erie. With well over 200 skillets it had some stiff competition and I honestly don't know that it is the absolute best but it's dang good.
Ill stick to my Lodge
Imo, the lodge will always see to your every need. Buy the Smithey or the stargazer if you like, its ok. And if you have kids, or grand kids, or great grand kids, they will pass down that cast iron pan you buy today and maybe say: I never met my great grand parents, but I think they were good folk because they got this heirloom for all of us, now, I'll try to live up to their legacy.
Ill stick with my 450 year old cast iron skillet.
Lodge is amazing for the price. I love mine
Which one do you have? Classic?
@@PrudentReviews I have two classic pans in 10 and 12 inch diameter, and a dutch oven all made by Lodge. I just made some grilled cheese on the cast iron!
The best cast skillet is the one you can afford and no matter the price they are only as good as how you look after it.
Key takeaway begins at 11:10: “…costing eight times more doesn’t mean it performs eight times better…”
Do you review bakeware?
Not yet, but I plan to
Definitely Smithy. Try Finex though.
can i cook tomato in cast iron?
It depends. Simmering tomato sauce for extended periods can damage the seasoning and make your food taste like metal.
But a small amount of chopped tomatoes shouldn’t cause any issues.
If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine.
@@PrudentReviews hmm i am.making sataraš in big pot. Onions, paprika and chopped tomato until tomato become so smooth.
@@Leverquinunless your cast iron pot is enameled, I wouldn’t use it for that. Instead use a stainless steel pot.
@@PrudentReviews nono pot is not cast iron. I think its steel with enameled inside. Its like 40 years old pot not much heavy
Scored a vintage 1910 -1930 era machined smooth Lodge for $3 back in ‘83. Go for smooth and never buy another skillet. It will out last you. I steel scrubber with water to clean and Pat dry. Seasoning? That’s your job.
I think all the pans from the 1900s to about 1960 far outperform all the pans being sold now. They are also lighter weight and smoother.
I think this calls for a part 2 of this video…
@@PrudentReviews That would be quite interesting. A couple of months ago I found a ca 1910 National skillet at a thrift store for $7. It was quite crusty, but a couple of coatings with easy off and leaving it in a black trash bag for a couple of days took it all of. It was perfect. Sold it to an enthusiast for $90.
Im a one brand man ! KJV Bible, GMC Truck. And Lodge Cast Iron cookware. 👍
I don’t think the heat retention with water test is meaningful, the difference between pans pretty much doesn’t exist which is no surprise with water heat capacity being eight times of cast iron so a 500g of water has more heat capacity than a pan itself
Wish you’d included made in.
Their cast iron is enameled so it's a slightly different category. I plan to test enameled cast iron skillets soon.
My bad. I was thinking carbon steel when I wrote that.
@@pilotbum no worries! That’s another topic in queue
You can't beat Lodge cast iron for the price.
Field claims their 12" pan is 8 pounds btw.
I cook with the lodge skillet given to my great grandmother as a wedding gift in 1901. Enough said.
I like Victoria better than Lodge.
What do you like about it?
@@PrudentReviews I really like the longer handle, and the cooking surface is smoother than Lodge ,and it takes seasoning very quickly ,and is about the same price as Lodge. I think Victoria’s quality is a little better too.
@@JefferyHagen This is pretty much my experience. I will I also add, the helper handle is a better size and shape on the Victoria. It would be cool to see the signature series in the round two of comparisons.
What about Finex deserves to be there too Lodge even owns Finex
You should never boil water in your cast iron skillet! It will cause you seasoning to release! SMH...
A few minutes of boiling does no harm - but I agree with you, boiling for long periods can damage the seasoning.
Why would anybody spend more than $100 on a cast iron skillet? This is just insanely ridiculous.
I wish Finex was tested.
It will be in part 2
You probably have seen them, but there are several Finex reviews out there. Like all these pans, they do the job. The issue with Finex is that it is as heavy as the Lodge, and the stay-cool, coil-wrapped handle makes the pan difficult to handle for many people and can be tough to clean. Plus, the extra weight appears to be in the odd-shaped, thick side walls of the pan and not the bottom, which means you don’t even get better heat retention for the extra weight. Unclear what advantage Finex offers over the alternatives.
@@scooter5940 I agree. That's why it is all going to my niece ! She is young and will think it's something special.
Best advice, don't get one at all
Do not buy Smithey. It is a real pain in the a.. to clean off rust.