I think the pricing always boggles my mind when it comes to cast iron, especially “vintage” stuff. It is one of the cheapest materials to make a pan out of, and maybe the absolute cheapest manufacturing method. Thanks for this breakdown!
Your explanation of why cast iron pans have a rough surface is incorrect. That's not an intentional decision to help seasoning stick better-- that's a cost saving decision. Fresh cast iron has a rough surface because it's cast in a sand mold. A smooth surface comes from a final, somewhat expensive machining step, to remove the sand texture. Consider: Lodge is very cheap. Lodge has a rough surface. They got their price down by removing an expensive machining step. Lodge doesn't make the very best pans, Lodge makes cheap pans. If you've used an antique pan, you know that smooth surfaces can be very well-seasoned. Seasoning sticks to smooth metal just fine. The rest of the video is absolutely correct: $200 for a 10 inch skillet is highway robbery and my $25 Lodge pan works just fine.
Your explanation of why cast iron pans have a rough surface is semi incorrect. It can also be a cost saving measure, but it also really does help with holding seasoning as proven by Stargazer who give their smooth pans a micro texture because the factory pre seasoning didn't stick very well with their test pans. You can watch the whole video on CookCulture's channel. It's an interview with Stargazer's founder, it's pretty interesting. Lodge smooths their pans slightly, you can feel the difference between Lodge and Mainstays, Mainstays has a completely unsmoothed surface that feels like actual sandpaper.
My tip is to buy old premium cast iron stuff. A little rust and most people aren't interested, plus the people who want fancy cast iron stuff just buy new
Yes - thanks for adding this note! I did wet sand when removing the majority of the seasoning but forgot to film it so I didn't include it in the video
Great point! I've seen carbon steel pans for under $20 from restaurant supply stores and there are a lot of great videos on seasoning a pan at home out there
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I think the pricing always boggles my mind when it comes to cast iron, especially “vintage” stuff. It is one of the cheapest materials to make a pan out of, and maybe the absolute cheapest manufacturing method. Thanks for this breakdown!
Glad you liked it!
Your explanation of why cast iron pans have a rough surface is incorrect. That's not an intentional decision to help seasoning stick better-- that's a cost saving decision. Fresh cast iron has a rough surface because it's cast in a sand mold. A smooth surface comes from a final, somewhat expensive machining step, to remove the sand texture.
Consider: Lodge is very cheap. Lodge has a rough surface. They got their price down by removing an expensive machining step. Lodge doesn't make the very best pans, Lodge makes cheap pans.
If you've used an antique pan, you know that smooth surfaces can be very well-seasoned. Seasoning sticks to smooth metal just fine.
The rest of the video is absolutely correct: $200 for a 10 inch skillet is highway robbery and my $25 Lodge pan works just fine.
That makes quite a bit of sense - thanks for the helpful comment and detailed explanation!
Your explanation of why cast iron pans have a rough surface is semi incorrect. It can also be a cost saving measure, but it also really does help with holding seasoning as proven by Stargazer who give their smooth pans a micro texture because the factory pre seasoning didn't stick very well with their test pans. You can watch the whole video on CookCulture's channel. It's an interview with Stargazer's founder, it's pretty interesting. Lodge smooths their pans slightly, you can feel the difference between Lodge and Mainstays, Mainstays has a completely unsmoothed surface that feels like actual sandpaper.
Thanks for keeping people safe from overpriced products :)
My tip is to buy old premium cast iron stuff. A little rust and most people aren't interested, plus the people who want fancy cast iron stuff just buy new
Also wet sand so you don't get dust all over the place
Yes - thanks for adding this note! I did wet sand when removing the majority of the seasoning but forgot to film it so I didn't include it in the video
If you hate money get a carbon steel instead. Then you'll actually get benefits out of it, like the weight reduction and the factory-smooth finish
as long as it isn't the carbon steel pan used in this video which was rough like a lodge cast iron, something i've never even seen before
You can get carbon steel pans from restaurant supply stores online for relatively cheap too. If you're not afraid to season it yourself
Great point! I've seen carbon steel pans for under $20 from restaurant supply stores and there are a lot of great videos on seasoning a pan at home out there
@@walterw2 I had no problem cooking on mine, and it is completely smooth now. I've only had it for a couple months and I didn't sand it.
Do yourself a favor and use a deesser on your vocal recordings to squash your sibilances. Great video keep up the good work!
Thanks for the tip - I'll try that out!
@@LeChefDuPouleta compressor could work too. There are plenty of free plugins for most softwares. Good luck!
Great video