Unboxing the Lodge Blacklock Cast Iron Skillet
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Welcome to our first LIVE stream video where we're unboxing the new Lodge Blacklock cast iron skillet. This is an unsponsored video and we purchased the 10-inch skillet directly from the Lodge website.
Used and mentioned in this video:
Lodge 10.25-inch Blacklock skillet: shop.lodgemfg....
Cowboy Apparel: teespring.com/...
BBQ Stars Online Cooking Classes: www.bbqstars.c...
Connect with us!
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
thinkin' Lodge ought to release the
"Kent Rollins Signature Series".....
They'd have to sand it down more before they seasoned it.
That’s a great idea
it would be good if Kent did the QC
Hell yeah!!
@@theuglybiker, I agree and believe it is all about the dollar and cents why they don't sand them smooth.
Personally I think they are doing a disservice to their customers/clients by selling them SO ROUGH!
I would be willing to pay an extra $5.00-$10.00 per piece to have it come SMOOOOOTH with NO grittiness as well as a decent seasoning.
The roughness is probably the MOST disagreeable part of their products! If I "need" another Cast Iron cooking tool/skillet/Dutch Oven/whatever, Lodge will continue to be my Go-To for Cast Iron. That is unless I can find an OLD piece such as Wagner, etc., that is still serviceable without holes or damage for a really good price.
I dont buy them to turn for a profit, either. I USE them specifically for COOKING, My Friends!
Anyway, thank you Kent and Shannon Rollins for this nice expose' of the new line of Lodge skillets as well as for all your efforts to bring your expertise to school us faithful followers.
God Bless you and.....
Overnout
If Lodge would start a line of cast skillets that was higher priced but thinner and machined smoothed interiors like the old WagnerWare or Griswold, they knock it outta park!
A LONG time ago, before Kent was born,
Lodge did just that. I've got a few.
steve
@@steveskouson9620 I have a couple of old smooth Lodges
Absolutely! They could bridge the gap between $150+ 12" good skillet and well... $35 ehh. But hey. A little elbow grease and some good work can turn a $35 into an early 1900s machined skillet too. The Rollinses have a video on that to help out on that too. God bless us all
Finex
Finex
When I was 16, I went to live with my Aunt & Uncle. My aunt used only cast iron to cook in. Now I know why her food tasted so good. That year changed me forever. Although I live in the city, I'm country in my heart. Thank you aunt & uncle for teaching me about the good life.
Legacy Matters.👍
I appreciate that you are fair and honest about these skillets. Most of us don't own that much cast iron but when we do make a purchase your reviews are VERY helpful! Thanks
Thank you John for watching
I just got a new 12 inch Smithey and it is a work of art. Smooth finish on the inside and seasoned 3 times with grape seed oil. Yes it is expensive but I deserved it. Been cookin from scratch for 62 years.
Please teach these heifers now a days how to cook and be amazing like you!!
@@bryanbatton01 I couldn’t help laughing at your comment. Many young women are not taught how to cook by their Mothers. Others are simply too lazy and it’s easier to just order out or eat junk from cans and boxes. I’ve always advised young men to find a gal who can cook and keep the home, over one with pretty looks. Looks fade but a good cook is never out of admirers.
@@fishnlady amen
Thank you for your insight. I am 63 year's young just starting in CAST IRON COOKING. Lot's of your videos to take in. 🇺🇸 GOD BLESS THOSE WHO CAN AND THOSE WHO DO!
And God bless you
how are you 63 and just staring with cast iron? I'm 40 and I've been around cast iron since I was a little kid.
@@clblanchard08 Lol, I'm 62, and the only cast iron I knew growing up was the griddle my Dad would cook pancakes on for Sunday breakfast, my Mom loved Teflon(ptui!) and aluminum sauce pans( ptui again!). My wife introduced me to cast iron, and I've never looked back.
I have the regular 10.25" Lodge skillet, smoothed and re-seasoned as per your video. Works like a dream now and cost $25. The Blacklock 10.25" lists as $60. Given your review, the lighter weight, redesigned handle with the triple pre-seasoning doesn't seem to me to be worth the over double cost. But then again, I am just a chea.... ah, frugal New Englander!
How much does the regular 10" weigh ? could you weigh it for me ?
Here in my country costs an hefty price, I wanna know for sure what I'm buying
Yeah I feel like a lot of these premium cast iron skillets aren't really meant for everyone. I personally use a 25 dollar lodge, but I bought a $115 stargazer skillet as a wedding president for a friend. These skillets are for yuppies and presents, they don't necessarily make sense to purchase for yourself because a standard lodge is just such a better deal
instablaster...
I like when the both of you are in the videos. It feels more like a family conversation. This was fun. Thank you for sharing and trying new things!
Mr. Rollins is a true American icon. There aren’t too many like him left. God bless. And he’s correct about a hat in the house. I’m 65 so growing up in the south my mother and especially my Army Drill Sgt father would have snatched the hat off my head!
How about a video on knives? Both for the kitchen and pocket knives.
I would like to see that, too.
Not a video without Bertha
Excellent idea!
@Joey Barreras spyderco military. Or an old school sharp finger if you dig fixed.
I would love to see a video on pocket knives too.
Just saw this, you did awesome!! I just got a lodge 12" skillet. (This is a regular lodge)
I started it out by prepping it with a side grinder with a flapper disk. I did take it all off and re seasoned it.. it's as smooth as a mirror and works great. Hopefully I didn't hurt it. I've done it to all four of my skillets and they seem to be ok so far... They're smooth and I season them every time I use them. Just got back from a family vacation in northern Michigan and they saw duty every morning for breakfast... I kept telling my wife I was channeling Kent Rollins the cowboy cook!!! She just rolled her eyes and went back in the cabin... I didn't care I was living the dream!!! Rock on Cowboy! 👊🤠
I am 60 and have my grandmothers old seasoned cast iron skillets (and who knows how old they really are) and wouldn't trade them for the world. I found another smaller skillet at an estate sale that was old and well seasoned too and they practically gave it too me.
That old stuff is the best
Cowboy Kent for President!! You'd have my vote.
Cast iron skillets in every kitchen
I’d vote
He'd have this veterans vote .
@@QuantumPyrite_88.9 THANK YOU for your service!!!!!!!!
@Mistyvalley - Thanks back to YOU .
If Lodge would make their way towards us with higher priced sanded cast iron, I would make my way towards buying some! and I know many folks would love to see such a step from Lodge.
It’s not that much work to sand it down. For $30 you get a skillet, and 30 minutes worth of effort to sand it down. I would rather do that than spend $200 on an already smoothed one.
Talking about carbon steel. I love my Old Hickory knives made in the U S of A!
Kevin Brown
I love my carbon steel knives. I got a couple of Old Hickory they sharpen up nice.
I have my Dad's Old Hickory knife that he kept in his chuck box and I have bought three more to go with it.
Thomas Grant
I get them at yard sales lol people throwing them away.
Kevin Brown - Those old knives are great aren’t they! Seems that these days,folks want stainless steel everything. When it comes to a good working knife I go for carbon steel every time. Easy to sharpen, and good working edge. Old hickory and Green River knives!
I have an old hickory that's probably about 30 years old! Passed down to me from my Dad. Love it!
If it wasn't for Kent people wouldn't be getting back into cast iron. I threw away all my non stick pans and started using cast iron. I feel much better. I don't have head aches anymore. It's weird. Thank you Kent! Muchas gracias amigo
I wish they'd make all their skillets smooth.
I wish they would too. Their iron is rough as a corn cob. Terrible quality.,
I'm not pleased with mine. I use it once a month to cook a steak so I can live with it sticking a little. While the cooked steak is cooling, I rinse the pan with water and scrub it with a chain mail type scrubber. Rinse and put back on the stove to dry the water. Then I reseason it until the oil starts to smoke and then I let it cool while I enjoy my steak. I've noticed that lately there is almost no residue sticking so the new design might be good after many seasonings.
James clark - The Quality is not fine on Lodge. Did you you not watch this video? He had a new pan with an imperfection in it. You paying good money for a defective product? No one has said a thing about buying cast iron made in China. I can tell you’re new to this Pard. That’s alright, hang in there all will be fine. Look, if you want good cast iron, buy the antique stuff, like Griswold. The old ones were made right.
Lodge produces junk. The sand molding they use looks more like gravel. You shouldn’t have to sand a new pan. Learn more about cast iron cooking implements. Hang in there.
It does not affect the cooking at all though
@@657449Try this... Use it more often. The chain mail is brutal, about scrubbing off seasoning. Use a stiff bristle brush, instead. & You don't need to heat it to a scorching point with oil. Heat it up to 225°, then wipe with a Thin layer of oil. Let cool as the oil gets absorbed.
I’m an Egyptian living in US, New Jersey, i LOVE you guys, learning a lot from you, Love your presentation and your accent….i just love you, may God bless you…
God bless both of you, what a lovely man you are. The world needs more of you.
Thank you for watching and God bless you as well
First - thanks for doing this. It really is appreciated. I learn a lot about new lines of cast from you guys, without having to buy it, so I do appreciate it. Second, I think you're on to something with this live stream Q&A. It allows folks to talk to you and get responses right away. That's cool. Third, congrats on the merch. I'm not a t-shirt guy (unless it has long sleeves), but there are millions who are - so good on you. Last, you asked for recommendations - so I have 2: I would put a mic on Miss Shannon... and though I love your kitchen - I would change venue to the chuckwagon as a backdrop. I think an outdoor, live fire, chuckwagon, old school backdrop is more "you". You guys are awesome and I can't thank you enough for all you share and do. God bless you and yours - and pats for the pups.
I only owed one piece of cast iron before I started watching and getting your cook book. Since I liked corn bread my mom gave me her old cast iron piece that looked like little corn Cobb halves. Since I have bought 5 more skillets and my wife bought me a Dutch oven for Christmas. Looking forward to getting more and another cool book. Thanks to you and yours, Boz
Thank you for watching David and the new book will be out in March
Hi Kent and Shannon,
I know you prefer the smooth surface on the cast iron however, I have actually had better luck with seasoning and general use of my cast iron with new Lodge skillets. I have tried them with the original pre season as well as sanding them down to smooth and starting over again. My lodge skillets that I do not snd down smooth have acually woked out better for me. Over the past year I have tried both methods and several other smooth products and original Lodge with their own preseasoning plus generous seasoning on my own side by side with smooth surface is better for me. I cannot explain it because I treat them both the same. I enjoy your videos and own many of the products that you offer (seasonings, cookbook, knife & sheath etc...). You are onw dof the reasons that I have converted over to the cast iron way of life and have not looked back. Thank you and may God bless you and your family.
John B.
Sacramento, CA
Thank you John for watching and God bless you as well
I swear that BACON should always be the first thing you cook in a new cast iron pan! 👍
I agree with the bacon concept totally and have found that making cornbread helps tremendously. I usually put oil in the skillet and heat while I'm preparing the batter. Once the oil is good and hot I pour in the batter and let I do its thing in the oven seasoning the skillet and making the CB for my favorite stew, chili or a pot of beans.
@@rw9573 omg! That sounds so freaking good! Yum!
I made pancakes in mine first 😖😖😖😖 luckily it was a lodge and it was only $10 at Target after the coupon
If Bacon was the answer, the question is a GOOD one!
(Sorry Ronald W.)
steve
@@rw9573 I use bacon grease instead of oil for the cornbread
Bonus, I get bacon too.
Amazon is not always the cheapest price! Shop around.
Best standard Lodge prices I’ve found have been Walmart sale prices, in store.
Love the old Lodge cast iron. Can't beat the cost to value. Add in some elbow grease and you have some great iron.
I have a Lodge 10s and it does have a rough surface. I use it for pan searing steak when it's too cold or I'm too lazy to grill outside. I like heavy. The heavier the better. I always use an oven mitt to hold the handle especially when it's been in a 450 degree oven for half an hour. I've been using America's Test Kitchen method of searing it frozen and it works very well for me. You won't like this but I season it every time by just heating it up until the beef fat melts and then I wipe it with paper towels until nothing more discolors them. I never put a lid on it, never put water in it, don't use it for anything else. It never goes outside. I cook my bacon in the oven and most other things on a stove in stainless steel. Pork is always low and slow. I really enjoy your videos and your lovely wife. I do wish you'd wear your hat in your videos even in the house. You inspired me to grow a mustache. Glad to see yours is back and good as new.
If its working for you don't change a thing, Thank you for watching
@@CowboyKentRollins Where is your horse? Every cowboy must have a horse. When I was young I loved cowboys and Indians just as much. Indians played such an important role in our history. We wouldn't have become America without them.
The first video of yours I found by accident. It was "The Tricks to Crispy Hash Browns
"
I was hooked since then. My wife & I enjoy everything you guys do. Thanks again!
This is 'crazy' . . . I think the harsh browns was the first video I watched too from Kent and was hooked from then on as well 😎😁
Hate I missed the live show. I purchased a cast iron skillet at a antique store, it didn't have any markings or a name anywhere, but was smooth and well seasoned. The lady asked me if I knew how to season cast iron. I referred her to your videos. I told her I had watched many videos, but yours were the best and safest methods. I just love watching you and your sweet Shannon.
Thank you for watching
Funny y'all polish the surface. I use my modern lodge more than my old BSR, Wagner, or griswold. And it cooks as good or better. And smooths out after a very short amount of time if used correctly.
Any tips on how to smooth it out?
@@TheTijl8032 I just use and season. If used regularly and cared for properly, it will smooth itself. As it builds up seasoning(not crusty crud) it will start to become smooth. It won't be the glass like surface. But then again, that glass smooth surface iron does not hold onto seasoning as well as something with a slight texture to it.
Like your videos of all kinds. I have been a cast iron cook for a long time. I inherited the skillets from my Granma. She cooked in them since the 1920's. My mom used them and then I received them, but grandma gave me a couple of pans she used for camping. Best ever. I am 72 so many many years of use. Thank you for sharing your knowledge and keep on cooking 🍳👌
Our pleasure
Going to have gloves or a rag to move the pan around, so that should take care of the handle issues.
Thank you Kent. You taught me how to smooth a cast iron skillet after I messed it up, trying to season it when it was not to temperature. I got my sander out and went to work. Today, I just cooked scrambled eggs in it, like butter brother. They moved around like they were in a non-stick skillet. Many many thanks. I love watching your videos!
Glad to help Richard and Thank you for watching
Shannon and Kent - you rocked this show! Kudos to you both for a rocked first live show. Keep up the great work. Thanks.
So nice to get a good look at the voice behind the camera. Pardon me, but, what a doll.
She is the love of my life and I never take her for granted
We need a man channel/ cowboy channel like QVC or shopping channel but for manly goods!! You could def. pull that off!!
Cowboy Kent Rollins could pull it off for sure . I want a giant Cowboy Kent poster for my man cave / machine shop . Right next to the fridge with the keg of beer in it .
simp
Don Quixote and made in USA 🇺🇸!!!!!!!!!
Don Quixote he's the next Tim Allen.
"Theres a dragon on the sword! Theres a dragon printed on the sword"
The cowboy life, the best ! Gotta tell you a story Cowboy Kent. My grandpa was a cowboy in OK. The cook would make homemade pan bread and the boys would would eat it up. Grandpa came around the cook wagon one night and saw cookie soaking his feet in warm water in the bread pan ! Glad I found ya !
Great day above the grass for sure it is. My moms going to love this cast iron showcase video. Thanks again, both of you. Always a pleasure.
I've had my grandmother's cast iron dutch oven, deep fry pan & roaster. I couldn't tell the brand of them because they are old & I guard them with my life....no one uses them but me! I hope to pass them on to my niece. I love your channel & have gotten great tips & recipes...keep it the great work👍👍
Great video pard, maybe you need your own line of cast iron! Thanks for sharing you two!
Little Bertha camp stove!
That's a damned fine idea! I hope they give you a piece of the action!
After cooking with new lodges vs using my grandmas old smooth casted iron skillets, both properly seasoned it’s night and day. In Kentucky I keep an eye out at yard sales for old good cast iron and can usually get em cheap cheap.
I look forward to your videos every week and you guys always knock it out of the park. I think you guys did an amazing job on your 1st live stream keep being amazing
Thanks Kyle
I absolutely love mine. I purchased both the 14 1/4" and the 12" Blacklocks. The rough surface on the Lodges never bothered me and I found them to be just as effective and nonstick as my BSR's, Griswalds, Wagners, and pre-1960 Lodges.
This, the rough surface is actually just fine to me. It's really all I've ever cooked with though when it comes to cast iron.
Put it this way, I use stainless steel as well, and it's smooth as a newborn's ass and still sticks more than the rougher Lodgle cast iron. Do with that information as you will.
You both did a bang-up job on your 1st "live feed video" and the feedback was most appreciated on the new Lodge Black. Wonderful job Shannon doing "background work" and keeping things moving along & Kent, always with the well-rounded information on the product at hand. Keep doing what y'all are doing. It's working just fine. You're both Keepers!!
Thanks Peter for watching
I met you at the trade show a little before the ranch rodeo in Witchita Falls about a week or so ago. Probably the coolest moment of my life
It was our pleasure
After it came out a couple years ago that Lard was actually not bad for you, we've gone back to my grandmother's cooking style and wow does the food taste great and our castiron is doing amazing.
Wm H oh yeah, cooking with lard really helps with solid flavor! You can also use filtered bacon fat. I picked some up recently and do not regret it.
@@IAmTheRealBill believe it or not, i stopped at a Bucee's the other day for fuel and when I went in the pay and window shop...I found they had a bucket of filtered bacon grease for like $10 so grabbed one to try...lol
Apparently, the sharpness on the sides of the handle is not an issue anymore. Others have had the same problem, at least one sent a video to Lodge pointing out a rather sharp section on the side of a 12 inches they had. Lodge then checked the ones already casted and 'redid' the ones that had sharp sections on the sides of the handles, and are now handling any new Blacklock skillets in such a way that the handles are smooth all over.
The live video was good! I really appreciate your good faith and patriotism! Many blessings!
Thanks Donald for watching
Ken, you and Shannon are a good example of the design conundrum. You are at the 90%, Shannon is closer to the 10% on the ergonomic scale. Your comments are valid and give rise to the problem all designers have, maintain the iconic style and give a new look and feel to the product.
I bought a couple carbon steel pans. They are cheaper than buying an expensive machine finished cast iron skillet.
All the comments about sanding a new skillet. Not me. I bought a new Lodge a few weeks ago ( the cheaper version) that you’re all calling rough textured. Yes it is. I washed it, seasoned it, and used it. I’m having zero issues with food sticking as-is. Before someone buys a new Lodge skillet and puts a grinder on it, just use the darn thing. It’s fine!
I’m a year late seeing this video and I would love to see more live stream videos. You folks are wonderful and I love watching your videos. Greetings and best wishes from Ontario Canada
More to come!
I cook anything in my skillets. Grandpa showed me how to season a skillet, and I can get that baby almost black after a few hours of work. I even polish the seasoning from time to time. Makes it pretty and super non stick, I guarantee my skillets have a slicker, more "non-stick" finish than ANY teflon out there. I scramble eggs, and then simply rinse with hot water and it's ready for tomorrow's meal prep...
10-4 from Northern Ireland.
Metal blasted finish with one layer of coating = needs sanded. Metal blasted finish with three layer of coating = still needs sanded. I cleaned up a burnt on grease, 1930's Griswold and was amazed at how smooth it was. First I've ever handled- I'm a newbie. I spent hours air "80 grit disc" sanding my new budget Lodge and will never get it as smooth as the Griswold. I'd probably have to use a hand grinder, then the disk sander to even get close.
I bought a lodge flat griddle from amazon and had to sanded it to get it smooth. The handle even had a casting edge. I learned not to buy cast iron off the web from that.
I like heavy skillets. The old smooth finish Lodge and Wagner skillets are fantastic! Griswold's are still my favorites, I wish they were heavier though...
A True Gentleman for not wearing a hat in the house. Something that has been sadly lost into today's civilization .
Always uncover inside
I use avocado oil I buy at Sams.pretty big bottle only 9.00 and its alot better for you than Canola or any vegetable oil.
that looks like a great pan 👍 thanks for the video, and for sharing. I didn’t know Lodge made them until you
audio was a little soft at times could be louder. I missed a chunk of what Shannon was saying. but I appreciate all your videos as always. God bless you both
God bless you as well
Hubby gave me a set of Old Hickory knives for our 46th Christmas come this December. I still have and use them. 😃
Good knives they are
I just learned about these today and $60.00 is way less than the 10 inch Field for $160.00.
Just buy a standard one , use some 40 grit paper and re do the seasoning.
I did it on my Iron skillet and worked well
Thanks for the info on the cast iron skillet. I have my mother's she received for a wedding gift. I plan on getting it out of storage , try to get it cleaned up to use. It's only about 67 years old.😊😊😊😊
Hey Kent & Shannon, please consider creating a video DVD with all your recipes, & cooking tips to be bundled with a cook book with laminated pages. ( So our fingers won't mess up the pages) Do a "Cast Iron" section on the DVD, followed up by Cowboy food ( complete meals that can be held in your hand, and taste great ) Cast iron magazine, and Southern cast iron magazine should pick you up every month for your tips and recipes. I thank both of you for everything you do. By the way, the "Scotch Eggs" were great ! GOD Bless you and your family.
Thank you for watching and God bless you as well
I know this as old as heck, but I need to be the wrench thrower here. First off I love you all soo much, watch all your vids and love the recipes, But lets get real here. I own a Smithy, I own a Stargazer and I own a few antiques (Griswald and Wagner Ware) I understand the Lodge might be "rough" and the other new ones smooth as a babies ass, but that lodger is $60.00, the Stargazer, Smithy and others $150.00 plus if not plus more, those "rough" surfaces seemed to always fill in with no sanding in my grandmothers skillets and were just as bright black with seasoning as the ones I see you show. Just cause its not baby butt smooth dont mean its not a good piece of iron, and at the 3/4 reduction of price these other newbies are charging those "rough" Lodges seem pretty nice to help people get started in the cast iron cooking saga. Okay, Off my soap box now, move on, nothing to see here.🤠🤠
Great job guys thank you for your knowledge and expertise and by watching your videos I cook better thanks again and God bless
If your not afraid of putting in a bit of elbow grease, Lodge is far and away the best deal running, my skillets are the wildlife series, and I did that because I enjoy them, but a frugal person could do it even less expensive, and if you hunted them up at a flea market/yard sale you could be into a treasure trove of iron for a couple hundred bucks (that's virtually free in today's money, just over a days wages in a lot of places for cookware that will last you for ten generations or whatever) and a sander to smooth out your interior, it doesn't take much time, Kent's got the best video showing you how to be found, and it'll save you potentially thousands of dollars, they even have a sale on now if you insist on new
My wife says she loves your kitchen and i do too.and the hat thing i was raised the same way
Hat off in the house, I thought everyone knew. Good day sir
For sure
It works awesome. Cooked an egg right off the bat and the eggs didn't stick at all. One of the best cast iron pans that I own.
I have a Griswold from my great grandma. Haven't found a cast iron that can fry an egg like it.
It's taken almost a year but I followed Kent's advice to the "T" and finally have a Lodge that cooks just like teflon. Surprised my own self! Sure took some work and time and it's still heavy like a tank, but she don't stick, by Golly!
@@jayjdietrich I went and watched that video, I never thought to sand it. I have hope for my lodge now. I'll give it a go.
Lodge is just up the road from me about 45 minutes, their normal iron is rough and requires allot of sanding. Have not looked at their new iron but field is really smooth. Field cost allot more but this is a one time purchase if taken care of.
Man I was working and couldn't watch live. You two are fantastic! Thanks for all you do. God bless!!
I'm thinkin the same as michael harris....there should absolutely be a Kent Rollins line!!
Good quality video and excellent auto. Good subject.
Thanks!!
Thank you Jimmie for watching
I'm going to invest in some more cast iron skillets. I have a Lodge legless dutch oven and love it. When it comes to heat retention and even cooking you can't beat it.
Best thing to cook with
Very informative guys, I love your videos.♡
Thank you for watching
I bought a new Kenmore range top, and it was delivered with a Lodge griddle; flat on one side and corrugated on the other. I'll tell you Ken, if the item I got was pre seasoned I'd be very surprised: Truckliner surface describes the 'seasoned' surface perfectly. Getting the flat surface seasoned was time-consuming and a real pain. I should have sanded the surface like you suggested in a previous video. Seasoning the corrugated surface was a real pain. I ended up seasoning it through use, and after a few months it has yet to be fully seasoned. The flat side fully seasoned is great. Cleaning the other side not yet fully seasoned is just plain messy.
Hey Brother Kent
I have that very skillet and I love it. Good for chicken and pork chops. I also use it on my grill for brats and onions and peppers. You're doing a great job on your videos. Say hey to the wife and beagle for me. A brother from Indianapolis. 😎
I make fried potatoes in my grandfather's old cast iron skillet every now and then, that really helps to keep it non-stick (that bad boy's cooking surface is smooth as glass too). I don't know how old it is but I remember Grandpa making food in that old thing when I was a kid 30+ years ago, I miss Grandpa but every time I cook in his skillet it is like he is right there with me.
That old iron is the best
Wow, I'm going to buy one of these just as soon as I wear out my old Lodge... which might be a while ;)
As Kent said he doesn’t sand it down to smooth. Being to smooth your seasoning has an issue with staying put. Personally I have no issue with the rougher surface , just let season build up and your good.
Good day folks, really like you guys and the things you do!
Heard Lodge bought Finex, does this mean Lodge is going to get better or Finex get worse?
Haha, that usually means the higher-end of the acquisition will lower its standards. It almost never works in favor of the consumer.
Mine was delivered the other day, $92 with shipping. For $92 I would expect the inside to be polished smooth, just like the pans of other manufacturers in that price range. Lodge wanted to replicate the productions from their original factory, that's their marketing strategy with this line. They finally nailed the weight issue, but those vintage pans were polished. I understand why Lodge doesn't polish their standard line, but this is a special edition line. I hear Kent and others say sand it smooth with sandpaper yourself. Who in their right mind would actually go through the trouble of that in general, let alone to a pre-seasoned pan? I'm keeping mine, but it doesn't hold a candle next to my No. 10 Field Company pan, which IMHO is the best cast iron skillet bang for buck on the market. Thanks for the review, Kent!
Awesome video, I just bought a Lodge skillet. Thanks Kent and Shanon
Thank you for watching
Any mention of a Frank, stills bring tears! I guess I have not moved on. Bless you two!
We still miss Frank we do
Good video & audio, good to see you both working together. Waiting to see how your new pan cooks & any other thoughts on it.
Take Care, God Bless
Thank you for watching and God bless you
I am a lodge guy all the way...Thank you for this. I appreciate everything you do. God Bless you all
God bless you as well
Love to you two from Phoenix, I never miss an episode, I am a disciple 😀🇺🇸❤️
Thank you Mark for watching
Lodge didn’t round that handle because they also sell those silicone handle enhancers. If they made too smooth you wouldn’t even consider buying one of those, other than as heat protector.
I just ground and re-seasoned a new Lodge griddle in the last two days. Probably will fry me some eggs on it this fine Sunday morning. I strayed from the modern take on seasoning by using Armor’s lard, as I’m sure many of our ancestors did, to season, 3 bakings at 425 for 50 minutes. It turned out nice and smooth and a nice deep bronze color…can’t wait to fry them aigs !
Just a comment about the mechanics of smoothing. Used 60 grit flap discs for the heavy grind on the side grinder then to 100 and 120 grit flat discs on the random orbital sander. I don’t believe that with those two tools you can reasonably expect to remove all of the pits in the iron so at some point you have to call it good enough and do your seasoning. The more coats you apply the better you fill in the remaining pits. Just remember that most anything you do toward smoothing is an improvement.
Enjoy your videos ! Continue to march !
Beautiful piece of cast Iron! Cook on cowboy!
I just ordered one . It will be #58 in my collection . All the best .
SAR TRACKING - Let me get this straight. You just saw that man show you a pan with an imperfection in it, and you went out and got one......?
What is "nan" graycloud ?
I'm not remotely concerned about a minor imperfection because I know how to remove it .
@@QuantumPyrite_88.9 I think he meant "that man", the internet rage had his fingers all in a muddle lol! But yeah a lot of cast iron pans because of how they are cast have small imperfections, easy to fix and never seems to affect functionality.
SAR TRACKING - if you want to pay good money ( $60.00) for a pan with flaws, that’s your business. If you want a excellent skillet for less, go to an antique store and find a Griswold. That’s like the people saying Harley Davidson is better because it’s American made. Cost an exuberant amount and leaks all over your garage. But it’s ok because it’s a Harley. Demand better. Lodge’s sand casting is terrible.
William-Sonoma is where I purchased my Blacklock skillet on Memorial Day at 20% off. I was told by Lodge that it is the only other place that carries it. Oh, another thing, since it was Memorial Day, there were no shipping costs. Nice buy!
Looks like Lodge is starting to feel a little threatened by all the other cast iron pans that are coming out on the market now. For years and years Lodge was the only iron pan company around (in North America), and that allowed them to get sloppy in their products and still sell their crap because their was no competition.
They relied on the fact that people were forgetting what a REAL cast iron pan should look and feel like. Well thank goodness for some people who still remembered the difference and still owned their grandmother's old Griswald, Wagner and so on. Some of these people set up forums and web pages about the old pans and how nice they were to use. Then, finally, some one somewhere decided to make better quality frying pans again. It was a slow start, but it gained speed, so much so other people jumped into the fray and started making their own better quality pans. People are buying them and liking them and Lodge is beginning to feel the pinch! GOOD!
People shouldn't have to grind their brand new or even used frying pans smooth. They should be smooth right from the get go!
The bottom of any pan should not only be smooth, but it should also be perfectly FLAT!
I have two pans by Lodge, one is a round griddle and the other is a large frying pan. Both of them have a convexed bottom. This means when I pour a little oil in there, it all runs to the outside edges of the pans, which means the center has practically no oil at all and that's where food tends to burn.
I have another iron frying pan that my aunt gave me. I have no idea how old it is, at least 70 years old by now, no markings on it, but it's baby's butt smooth on the inside and the bottom is nice and flat! the oil coats the bottom evenly, the way it's supposed to. I use that pan all the time! I don't bother with the Lodge pan. I sometimes use the griddle in the oven to reheat left over pizza.
On a side note, Kent mentioned that Lodge bought out Finex. Seems like they're trying to crush out some of the competition. Finex should not have sold out.
bah those cheap lodges work better than the smooth new pans from other companies especially for the price.
I purchased the 12" Blacklock skillet from Williams Sonoma a couple weeks ago. They carry them online and it was on sale when I purchased it. Haven't had a chance to use it much yet but so far I really like it
Love that new look, May have to give it a whirl, Love all my Lodge Cast Iron,
I go to Lodge's factory outlet and buy seconds. They might have a pit or bump, but they work just fine!
It's 3 yrs old but we just visited the lodge factory store last weekend. They have a small museum there but the best part is the lodge factory store. They have a restaurant there that is not that great.
Hi Kent Dave here from South African love your videos would u be able to do one on how to roast coffee beans in a skillet
We have that on the list for this fall
The roughness helps it grap and hold seasoning. Use just a few times and its slick.
GOOD LIVE VIDEO!!!! I LOVE MY CAST IRON!!!! I OWN SEVERAL OLD PIECES,YOU CAN COOK ON AN OPEN FIRE WITH CAST IRON,TRY THAT WITH A TEFLON PAN!!!!! TEFLON IS BAD FOR YOU,IT COMES OFF IN YOUR FOOD!!!!!
I just came across your videos recently and have been binge watching them. I have some of the Lodge. The little skillet I cook my eggs in every morning and never had an issue with anything sticking. I use my iron skillets for everything I cook. I take care of them as best as I can. I also have my mom’s Griswald 10 inch skillet and lid from the 50s. Love your videos. I’ve learned a lot. God bless
Best thing to cook with
Love your food kent!!! I'm gonna buy one of your trivets and mesquite spatulas
Thank you Justin for watching
The reason that Wagner,Atlanta stove works,griswold were smoother was they were cast with porcelain not sand cast like today