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Hi , how often do you use the cast iron soap on your stuff ? I was looking at it on your amazon page an thinking about getting some . I tend to agree with J.A. below on the surface , i wish they made it smoother for the higher cost . Great videos , thank you .
I actually just picked up a 3 notch lodge 10-1/4" from an antique store for $12 on 10/17 - it had massive creosote buildup on the bottom and the seasoning inside was seriously compromised - large areas were altogether lacking seasoning...so I made a TH-cam video series (still have a few videos to upload) where I completely refurbished the skillet, cleaned it like brand new, and just last night (10/20) I seasoned it...man it's beautiful now!!! Cheers!
I got that skillet last week. It’s much lighter but doesn’t retain heat like the heavier ones. However I love it, used it a couple times already. No problem sticking but had to cut the heat up a tad.
Love my cast iron and have no intention of getting rid of my small collection but I find myself gravitating more often to carbon steel. Have two lodge steel pans that will do anything cast iron can .
I know its over a year later, but how are you still liking the carbon steel? Ive been using a cast iron skillet for years now but keep hearing how much people like carbon steel. What makes you gravitate to the steel over cast iron?
@@justsomemincedgarlic you didn't ask me but the lighter weight and how quicker they heat up are reasons why I find myself using carbon steel pans more often than cast iron recently (still love my cast iron though). It acts just like smooth cast iron, but it's lighter so it's easier to flip/manipulate food. It still retains heat pretty well too so you won't really notice a difference in performance unless you're cooking many items back to back without letting the pan heat right back up. My mother had a stroke and has very weak hand right side strength. It's almost impossible for her to pick up her old Wagner cast iron skillets anymore, but she can still do so with her DeBuyer carbon steel pan. Down side for me would be the baking aspect of carbon steel. You can still do it, but the shape is a little weird because of the aggressively sloped sides (unless you get a Misen carbon steel skillet). Most carbon steel pans tend to be more expensive and don't have a helper handle either. If you want something American made (most carbon steel are is made in France or China) I think your only option is Lodge (their CS pans are are thinner and has the rough surface) or McMurryhandforged (around $90 so it's expensive but it's also all handmade).
Great video and thanks for talking to lodge about the issues. I’m very surprised it’s taking so long for Blacklock videos to come out I’ve been waiting and checking for them. I figured Lodge would have sent some out before the release date so you guys could have videos ready for release
Thanks for reviewing this. I just received a 7" Blacklock today. It's a bit smaller than I was expecting, but looking forward to using it. I also ordered a 12" Blacklock tha should be arriving next week. Can't wait!
Nice informative video. I bought a blacklock for Christmas 2022 and the handle has been sanded and its smooth. I see your video is from 2019; so maybe Lodge took your feedback and is making the handles very smooth
Disappointing it's not a smoother surface. I'd rather just get the cheaper lodge pans or spend abit more and get another Field or Stargazer instead. If weight is that much of an issue then carbon steel is another option. For this price point it's a lackluster addition for Lodge. I'm curious what Lodge will do with Finex since buying them out. As always, great vid and good review.
Good review. I like an honest opinion. Also, my only issue with Lodge is I don't understand why they can not just grind the cooking surface smooth? It seems so easy to do before they season it.
Watch the YT videos on how a lodge is made vs how Borough furnace makes their pans. Lodge is fully automated because they make a jillion skillets per day. Sanding/polishing the pans would add labor or millions+ of dollars in research and development to automate the process. The cost of the lodges would skyrocket, and they likely wouldn't be US made anymore. And that's just to have a smoother finish, the next challenge is figuring out how to easily get the preseasoning to stick to this smooth surface. In fact Lodge was the sole survivor because while all of the other brands tried to stick to smoothly finishing the skillets- lodge figured out a compromise. It took me a while to understand the nuance of using CI. And to realize it isn't the texture to blame its a combination of your own preseasoning, heat, oil, and technique. I have sanded down some lodge pieces and let me tell you that a smooth skillet is mostly aesthetics and I prefer using the lodge pre season as a base to develop my seasoning on. Way more easier and accessible
Since you’re an aficionado of cast iron, I'm new to cast iron and would like to know your suggestion of my first pan that's about 10-10-1/2 inches that's collectible. Something I would be proud of to display. Thanks
Great review as always, I have to say IMO, that handle is scary thin. At another $50.00 more than the regular 12", I'll sand and re-season a regular one. I have done several and love them, maybe when the finish improves and the price lowers I'll add one to my collection. Great looking chow for sure, I will give it a try . Thanks for posting👍👍
I love Lodge cast iron. Just ordered some other pieces I have been wanting. Looking forward to buying a Blacklock or two very soon. I think they look great and the lighter weight is a big deal for me considering I already have thick and heavy. I appreciate you informing Lodge of those sharp edges - I would have sent mine back. Sharp edges are for knives, scissors, and sewing needles in my house - not welcome for cookware. Found my way to the Blacklock collection on the lodge website rather easily by using the search button.
That was Great! I've just started to use the old cast iron handed down. Learning how to keep in in good order. Going to try your breakfast skillet it looked so good. Thank you
South Pittsburgh, Tennessee. Back in 1981, I dove for civil war relics in the Tennessee River there. We found a carbide light, several wagon stays and a full riverboat anchor with several links of chain.
I very much mostly agree with you, but, I also need to politely disagree with you! My wife and I are in our mid 60’s, and ours, and more specifically, her particular tolerance, and taste, for some food items, acidic tomatoes and vinegars, most potatoes, mushrooms, are all off our grocery list, (for me, it’s the sweet stuff, a little bit of ice cream, 1/2 of a maple bar, 2 Oreo cookies, I’m done, sweet overload!!, however, if you can figure out how to tenderize a rock and season it with ketchup, me and the dogs will thank you!). I still get hungry every day. I’ve been a low and slow bbq cook for a very long time but I’ve not done much grilling, mostly because the wife would otherwise cook in the kitchen! During the last year or so, I’ve taken on most of the meal responsibilities, hunger, it’s a nasty way to end the day! I’m not go into the laundry list of a bazillion reasons to dislike something, but, please, ask the question, “what can I do to make this better?”! Your meals are not all about you, they are about both of you! I always ask for polite constructive comments/criticism, if somebody has a bad attitude, well, that’s just gonna have to be their problem, not mine! But that doesn’t happen, I’m generally considered to be a decent over fire cook.
Nice cook and pan. I’ve had good luck cleaning cast iron burners. Pull them so you can work on them. Brush them by hand with a good wire brush and clean all the holes with a set of Tip Cleaners for torches (small files) good as new when done. Good luck with the storm, wow it’s now a Cat 5 with 185 winds. Tie down the BBQs. Looks like you will get some of it as it heads up the coast.
Yep, this burner needs some maintenance. Not doing any more storm prep other than making sure the Gen works and trimming some limbs. We always have our supplies, so it's funny watching others panic and fight over water and gas. Just a wait and see right now. Lived here all my life...used to it.
Backwoods Gourmet Channel It seems like you just fixed things up from a few years ago. I’m not a “Prepper” but I do believe in being somewhat ready so I know what you mean. It’s funny to watch the street when we have no power, we are the only ones with lights. Take care Scott
O wow chicken cacciatore is one of my favorites. and your amazing for having the clout with lodge you do have. Maybe I am the only one this emotional about this but YOU are making American cast iron better. keep it up.
Good product review, I hope it works out and proves Lodge is truly stepping up their game. Cowboy Kent Rollins reviewed the 10" Black Lock last week, he had the same problems and complaints with the handle. Who knew you had so much Clout and Pull. LoL. 😎. I'm glad to hear that Lodge has a Top Notch customer service, but they probably wouldn't have to work as hard, if they had a better quality control department. As always breakfast looked good. Nicely Done. Thanks for sharing. 😎.
It is good that you can use the lid with the new skillet from the old one and I have a Lodge large skillet with a lid and one small one with a lid and love them both, but my best one is the Stargazer skillet which is even better and one I love using most for cooking larger dishes. Some of the other brands are nice, but I can't afford them due to their price even though their quality is nice. That new skillet does look great and it will last you for a lifetime and be around for your children also to serve them good if taken care of.
They have assured me that all pans with this problem have been removed from the inventory until fixed. It only took me 2 minutes with the sander to smooth it out. You can order now and let them know where you heard about it.
I'm glad to see that Dorian didn't make land fall for you there in FLA. I guess I will have to get a Blacklock Skillet my self and see how I like it. That's my excuse to buy more cast iron. haha
Dang gotta get one of those , love cast iron , best cookware u can use , but if they’d make one lighter wow that would be great , my wrist would be so grateful if they made a cast iron pan that was lighter i would not even mind a few sharp edges on the handle , you meal looks so yummy happy trails to you all
Jipsie Mune ...I read a review that said most people do not know how to hold the skillet when lifting it. If you pick it up with your wrist on top then you are using your weaker forearm and wrist muscles. Lifting it UNDERHAND you are using your bicep muscles which are much stronger. And I would also grab on to the other handle to help lift. And I would buy the Stargazer which has no handle sharpness issues and is made much stronger with the same weight. Spend a little more and you get a lot more for a lifetime.
@@BackwoodsGourmetChannel oh thanks for the reply and the video. I was curious because I had one and it wasn't sure if it was a large but thought it would look good hanging next to the wildlife series thanks.
So on several videos it appears you cook outside... is that because the camp stove has better / bigger burners? Lighting? I just ordered a 12" and 14.5" Blacklock and wonder if the small flame on a standard home stove will lead to uneven heating and or premature warping.
As with all larger cast iron pan on standard in home gas burners, just pre-heat your pan for 15 minutes on low before starting. This gives the entire pan time to get up to temp and will make it cook more evenly. Thanks for watching.
First thing I noticed is it sand casted. The best that I ever found is Griswald, now defunct. They machined finished their interiors. I did see another company recently that was machining their interiors.
Backwoods Gourmet Channel I saw, I think, on Facebook, a company, I think, in Tennessee, some place down south anyway, that’s making cast iron skillets and they are machine finishing the insides. I do remember that they aren’t cheap. More than my Social Security check would allow me to spend for sure. ,
Smithy cast iron. $100 for the 8”. They are finished and machine polished. Lodge is the most common and probably the best priced. I still would hit eBay and get Griswald. Those good ones getting pretty expensive as well.
Good question but my regular Lodge skillets seem to do pretty good with even heat..Also feel they’re quite balanced especially when compared to other budget brands. But I do want a whole set of these Blacklock pieces.
The handles on this new Lodge skillet look similar to how the handles look on a Stargazer skillet that’s for sure. But this Blacklock is a really nice design. I love the writing on the bottom of the skillet too. Looks like old school cast iron.
Not a bad skillet but my grandmother and great grandmother who's cast iron was passed to me and it's right around 120 years old would turn over in their graves if I used a metal utensil for anything other than maybe flipping an egg or gently serving something lol
I have over 325 videos on all kinds of dishes on the channel page. We did this last year. Save the channel page and use the playlists to find what your looking for. Here is the link to the Catch. th-cam.com/video/BG74hlHAH9M/w-d-xo.html
The customer service you described exceeds anything I've heard of before. Light weight is not a 'thing' for me. But it is for a lot of people and this product line looks nice, as well. The spatula noise is my one objection to modern Lodge but problem solved with bamboo or nylon spatulas. As a bonus, the bamboo spatulas are s l o w l y grinding away into the food - maybe 0.5 mm/year. So my dietary bamboo deficiency is eliminated forever.
Can this be done? Maybe impossible: 1. Made in America 🇺🇸 (no led and crap) 2. 12 inch skillet 3. Smooth surface 4. Seasoned ready to go (even offered with different types of seasonings or no seasonings at all) 5. Reasonably lightweight 6. Pour spout 7. Ergonomically good handle 8. Ships in days (not wait 3 months) 9. $75-$85 I know I can buy a cheap lodge and do it by myself (I got the tools) but that is not the point.
Wow what a great video and the breakfast was outstanding Is it possible to get the rest of those iron skillets you have on the wall from the same place
Collection these old skillets is a hobby that you can use to cook great meals. If you got them all from one place, that would not be as much fun. I have been collecting these for 4 years.
I can go for one of these one skillet breakfast right now..... perfect timing..... Look like that skillet did a great job...... Breakfast of champions right there..... Bet that would go good in a taco too.....
@@BackwoodsGourmetChannel 🤣😂😅 I do it without the peppers though..... Y'all be careful with that storm over there.... Hopefully it turns and miss the states......
I am not sure I was told this by a worker at Lodge he said that they had been working on some different molds on the 12" skillet because they were having a lot of complaints from excessive warping. They aren't having any issues with the smaller ones, this has always been the issue with thinner cast iron over the years.
This seems to be a very nice pan. I could not justify it's purchase as I already have a collection of camp dutch ovens and an even larger collection of pans. The flagship pan is a Wagner acquired by my grandpa from the Hudson Bay Trading Post during the 1890s in trade for a large bear pelt. He was a mountainman. If your looking for another unboxing video, I am interested in the Lodge skillet 12 inch deep and if a camp oven lid would fit it. Excellent video. Ron Kochems ... Canada
I do have the 10 inch Lodge Deep and the 10 inch camp dutch oven lid fits it perfectly. Thanks for watching. Great story about that old Wagner. I would love to have one but the story is worth more than the pan.
I think the lodge is got a great product here, you can thank the likes of Stargazer and Smithey for this. As a side note a friend of mine just laide a 12" Stargazer on me, he got it for his wife and for some reason didn't like it, I don't think she cooked anything in it. I have been seasoning it. I am going to do some fried Chicken tonight in it. I got the chicking in Buttermilk right now. But I think I am going to want one of the new Blacklocks - I am going Fry Hard the Chicken kind of thing, can't help it I am a fan of Alton Brown among other things. Now I am off to go cast some hopper patterns to some wild brook trout. Oh, you can bet coin that I will be making this one for Breakfast tomorrow. I got my list written down I do some prep work before bed, so it will be up and cook eat and head out to fish.
The Chicken and the Breakfast came out First-rate so much so that I bought three more birds, they are in the Buttermilk right now, I am going to eat fried chicken for the rest of the week and well to snack on. The Backbones and wings are going to get thrown into the pot tonight and I am going to have Stock- the Stargazer is becoming my favorite pan. I been thinking about Chicken Noodle soup now that we are going into fall. I am going to be doing that breakfast recipe often it's good, and the leftovers the next morning warmed up is just even better.
That's a good point Mark , but the amount of fat you put in a meal is pretty much up to you. Am sure you could come up with some significantly lower cal meals that taste greal. If that were my pan I would give it one more seasoning then go from there, but that's just me.
Too rough...it could have 10 coats of the factory seasoning and it’s no good for me...why they would deviate from the 60’s model stuff is a mystery for those that have any sense
Ce Farther No matter who and from what country, when the description of Lodge comes up, there is always a "but" involved. They are bargain basement crap! So many other brands you can season twice and get a great skillet out of such as, Artisanal Kitchen Supply or even Camp Chef. I've heard great things about Sam the Cooking Guy and people love Victoria. Why bother with Lodge, why, it's pure crap.
How can lodge not know about this issue? Don't they have quality control? Hire me I'll make sure everything is good. With that price, and no smooth surface and bad quality control?? You pay more? Wow.
cmon brother... It's the same as any other CI skillet. Maybe I can review this schit without bias. ( WHICH SEEMS TO BE A HUGE ISSUE) First time I've ever voted down...
You are entitled to your opinion, but this pan is better than the standard Lodge CI and way better than any of the China made crap. Maybe Field Company will send their 12 inch pan next. As far a bias goes, did you see me use the Lodge Cook it All as a boat anchor? That is just BS.
Please Check Out OUR Amazon Store to find the gear we use here. If you don't see what you want, just use the search bar to BUY ANYTHING on Amazon. amazon.com/shop/backwoodsgourmetchannel
Hi , how often do you use the cast iron soap on your stuff ? I was looking at it on your amazon page an thinking about getting some . I tend to agree with J.A. below on the surface , i wish they made it smoother for the higher cost . Great videos , thank you .
I actually just picked up a 3 notch lodge 10-1/4" from an antique store for $12 on 10/17 - it had massive creosote buildup on the bottom and the seasoning inside was seriously compromised - large areas were altogether lacking seasoning...so I made a TH-cam video series (still have a few videos to upload) where I completely refurbished the skillet, cleaned it like brand new, and just last night (10/20) I seasoned it...man it's beautiful now!!! Cheers!
I got that skillet last week. It’s much lighter but doesn’t retain heat like the heavier ones. However I love it, used it a couple times already. No problem sticking but had to cut the heat up a tad.
Love my cast iron and have no intention of getting rid of my small collection but I find myself gravitating more often to carbon steel. Have two lodge steel pans that will do anything cast iron can .
I know its over a year later, but how are you still liking the carbon steel? Ive been using a cast iron skillet for years now but keep hearing how much people like carbon steel. What makes you gravitate to the steel over cast iron?
@@justsomemincedgarlic you didn't ask me but the lighter weight and how quicker they heat up are reasons why I find myself using carbon steel pans more often than cast iron recently (still love my cast iron though). It acts just like smooth cast iron, but it's lighter so it's easier to flip/manipulate food. It still retains heat pretty well too so you won't really notice a difference in performance unless you're cooking many items back to back without letting the pan heat right back up. My mother had a stroke and has very weak hand right side strength. It's almost impossible for her to pick up her old Wagner cast iron skillets anymore, but she can still do so with her DeBuyer carbon steel pan.
Down side for me would be the baking aspect of carbon steel. You can still do it, but the shape is a little weird because of the aggressively sloped sides (unless you get a Misen carbon steel skillet). Most carbon steel pans tend to be more expensive and don't have a helper handle either. If you want something American made (most carbon steel are is made in France or China) I think your only option is Lodge (their CS pans are are thinner and has the rough surface) or McMurryhandforged (around $90 so it's expensive but it's also all handmade).
Carbon steel is the best of the best but cast is treated the same and holds onto the heat longer and for outside cooking, you can't beat it.
Great video bud I’m gonna cook that this weekend. Thanks.👍
Cowboy Kent, also said the same thing about the handle. Glad they are taking care of that.
Great video and thanks for talking to lodge about the issues.
I’m very surprised it’s taking so long for Blacklock videos to come out I’ve been waiting and checking for them.
I figured Lodge would have sent some out before the release date so you guys could have videos ready for release
Great video with an honest opinion. Thanks for sharing always enjoy watching
I like the un-snug lid. Easier to get on and off when doing several things, I am not pressure cooking. Thank for this.
Thanks for reviewing this. I just received a 7" Blacklock today. It's a bit smaller than I was expecting, but looking forward to using it. I also ordered a 12" Blacklock tha should be arriving next week. Can't wait!
Thanks for the trial run, 'Wood.
Nice informative video. I bought a blacklock for Christmas 2022 and the handle has been sanded and its smooth. I see your video is from 2019; so maybe Lodge took your feedback and is making the handles very smooth
Disappointing it's not a smoother surface. I'd rather just get the cheaper lodge pans or spend abit more and get another Field or Stargazer instead. If weight is that much of an issue then carbon steel is another option. For this price point it's a lackluster addition for Lodge. I'm curious what Lodge will do with Finex since buying them out. As always, great vid and good review.
Good review. I like an honest opinion. Also, my only issue with Lodge is I don't understand why they can not just grind the cooking surface smooth? It seems so easy to do before they season it.
Watch the YT videos on how a lodge is made vs how Borough furnace makes their pans. Lodge is fully automated because they make a jillion skillets per day. Sanding/polishing the pans would add labor or millions+ of dollars in research and development to automate the process. The cost of the lodges would skyrocket, and they likely wouldn't be US made anymore. And that's just to have a smoother finish, the next challenge is figuring out how to easily get the preseasoning to stick to this smooth surface.
In fact Lodge was the sole survivor because while all of the other brands tried to stick to smoothly finishing the skillets- lodge figured out a compromise.
It took me a while to understand the nuance of using CI. And to realize it isn't the texture to blame its a combination of your own preseasoning, heat, oil, and technique. I have sanded down some lodge pieces and let me tell you that a smooth skillet is mostly aesthetics and I prefer using the lodge pre season as a base to develop my seasoning on. Way more easier and accessible
Since you’re an aficionado of cast iron, I'm new to cast iron and would like to know your suggestion of my first pan that's about 10-10-1/2 inches that's collectible. Something I would be proud of to display. Thanks
Great review on the skillet! Beautiful looking breakfast too !
Very interesting comparison, the new pan sounds porous
No skillet is porous.
that looks great.does lodge still make a 12'' lid for there modern skillets?
That is a modern lodge lid im not sure if they make blacklock lids
Williams-Somona has BlackLock on their site too.
Great review as always, I have to say IMO, that handle is scary thin. At another $50.00 more than the regular 12", I'll sand and re-season a regular one. I have done several and love them, maybe when the finish improves and the price lowers I'll add one to my collection. Great looking chow for sure, I will give it a try . Thanks for posting👍👍
I love Lodge cast iron. Just ordered some other pieces I have been wanting. Looking forward to buying a Blacklock or two very soon. I think they look great and the lighter weight is a big deal for me considering I already have thick and heavy. I appreciate you informing Lodge of those sharp edges - I would have sent mine back. Sharp edges are for knives, scissors, and sewing needles in my house - not welcome for cookware.
Found my way to the Blacklock collection on the lodge website rather easily by using the search button.
That was Great! I've just started to use the old cast iron handed down. Learning how to keep in in good order. Going to try your breakfast skillet it looked so good. Thank you
Just bought one ,still sharp on the handle.got mine in pigeon forge
We have to season again before first use of preseasoned new skillets ?
I hope Mrs Backwoods doesn't get mad at you for the couple of peppers that made it to her side.
South Pittsburgh, Tennessee. Back in 1981, I dove for civil war relics in the Tennessee River there. We found a carbide light, several wagon stays and a full riverboat anchor with several links of chain.
Great video. What's the actual cooking surface on this skillet? It's like they don't want to tell you.
Well done Woody
Another good one , keep them coming! Steve, here in Indy.
Thank Steve.
You are a great husband that cooks for the wife, me on the other hand, if my husband complains, I say to bad, eat or go hungry.
I very much mostly agree with you, but, I also need to politely disagree with you! My wife and I are in our mid 60’s, and ours, and more specifically, her particular tolerance, and taste, for some food items, acidic tomatoes and vinegars, most potatoes, mushrooms, are all off our grocery list, (for me, it’s the sweet stuff, a little bit of ice cream, 1/2 of a maple bar, 2 Oreo cookies, I’m done, sweet overload!!, however, if you can figure out how to tenderize a rock and season it with ketchup, me and the dogs will thank you!). I still get hungry every day. I’ve been a low and slow bbq cook for a very long time but I’ve not done much grilling, mostly because the wife would otherwise cook in the kitchen! During the last year or so, I’ve taken on most of the meal responsibilities, hunger, it’s a nasty way to end the day!
I’m not go into the laundry list of a bazillion reasons to dislike something, but, please, ask the question, “what can I do to make this better?”! Your meals are not all about you, they are about both of you! I always ask for polite constructive comments/criticism, if somebody has a bad attitude, well, that’s just gonna have to be their problem, not mine! But that doesn’t happen, I’m generally considered to be a decent over fire cook.
Nice cook and pan. I’ve had good luck cleaning cast iron burners. Pull them so you can work on them. Brush them by hand with a good wire brush and clean all the holes with a set of Tip Cleaners for torches (small files) good as new when done. Good luck with the storm, wow it’s now a Cat 5 with 185 winds. Tie down the BBQs. Looks like you will get some of it as it heads up the coast.
Yep, this burner needs some maintenance. Not doing any more storm prep other than making sure the Gen works and trimming some limbs. We always have our supplies, so it's funny watching others panic and fight over water and gas. Just a wait and see right now. Lived here all my life...used to it.
Backwoods Gourmet Channel
It seems like you just fixed things up from a few years ago. I’m not a “Prepper” but I do believe in being somewhat ready so I know what you mean. It’s funny to watch the street when we have no power, we are the only ones with lights. Take care Scott
O wow chicken cacciatore is one of my favorites. and your amazing for having the clout with lodge you do have. Maybe I am the only one this emotional about this but YOU are making American cast iron better. keep it up.
There is a younger generation working at lodge these days and they recognize the power of social media. Thanks for watching.
Good product review, I hope it works out and proves Lodge is truly stepping up their game. Cowboy Kent Rollins reviewed the 10" Black Lock last week, he had the same problems and complaints with the handle. Who knew you had so much Clout and Pull. LoL. 😎. I'm glad to hear that Lodge has a Top Notch customer service, but they probably wouldn't have to work as hard, if they had a better quality control department. As always breakfast looked good. Nicely Done. Thanks for sharing. 😎.
It is good that you can use the lid with the new skillet from the old one and I have a Lodge large skillet with a lid and one small one with a lid and love them both, but my best one is the Stargazer skillet which is even better and one I love using most for cooking larger dishes. Some of the other brands are nice, but I can't afford them due to their price even though their quality is nice. That new skillet does look great and it will last you for a lifetime and be around for your children also to serve them good if taken care of.
So after cooking in it should I purchase now or wait
They have assured me that all pans with this problem have been removed from the inventory until fixed. It only took me 2 minutes with the sander to smooth it out. You can order now and let them know where you heard about it.
I'm glad to see that Dorian didn't make land fall for you there in FLA.
I guess I will have to get a Blacklock Skillet my self and see how I like it. That's my excuse to buy more cast iron. haha
I like your cooking good job
Dang gotta get one of those , love cast iron , best cookware u can use , but if they’d make one lighter wow that would be great , my wrist would be so grateful if they made a cast iron pan that was lighter i would not even mind a few sharp edges on the handle , you meal looks so yummy happy trails to you all
Jipsie Mune ...I read a review that said most people do not know how to hold the skillet when lifting it. If you pick it up with your wrist on top then you are using your weaker forearm and wrist muscles. Lifting it UNDERHAND you are using your bicep muscles which are much stronger. And I would also grab on to the other handle to help lift. And I would buy the Stargazer which has no handle sharpness issues and is made much stronger with the same weight. Spend a little more and you get a lot more for a lifetime.
They sound diffent because of the density of the metal.
nice pan. does he handle stay much cooler than the solid one?
IT seems to be better, although I never handle them without protection.
Is there a P.O. Box where I can send you some of this seasoning I make
I was just curious about the skillet on your wall with the fish on it. is that a Lodge?
Yes, It came from Bass Pro Shops many years ago. Thanks for watching.
@@BackwoodsGourmetChannel oh thanks for the reply and the video. I was curious because I had one and it wasn't sure if it was a large but thought it would look good hanging next to the wildlife series thanks.
Good info, thanks.
I wish the handle was a little thicker on this skillet, I would buy one
So on several videos it appears you cook outside... is that because the camp stove has better / bigger burners? Lighting? I just ordered a 12" and 14.5" Blacklock and wonder if the small flame on a standard home stove will lead to uneven heating and or premature warping.
As with all larger cast iron pan on standard in home gas burners, just pre-heat your pan for 15 minutes on low before starting. This gives the entire pan time to get up to temp and will make it cook more evenly. Thanks for watching.
Way to go Lodge that’s why you’re #1
Now that is a man size breakfeast. Very well done sir.
First thing I noticed is it sand casted. The best that I ever found is Griswald, now defunct. They machined finished their interiors. I did see another company recently that was machining their interiors.
All cast iron pans are sand casted. It is what is done afterwards that make the difference.
Backwoods Gourmet Channel I saw, I think, on Facebook, a company, I think, in Tennessee, some place down south anyway, that’s making cast iron skillets and they are machine finishing the insides. I do remember that they aren’t cheap. More than my Social Security check would allow me to spend for sure.
,
Smithy cast iron. $100 for the 8”. They are finished and machine polished. Lodge is the most common and probably the best priced. I still would hit eBay and get Griswald. Those good ones getting pretty expensive as well.
A year later. Now mid May 2021. I just received a new Blacklock skillet. Almost cut my hand on the handle.
I bought mine early spring 2021 and i had to send it back. It really dug into my hand. Dam thing was sharp.
@@csr326 You would think they would learn. They are certainly not advancing “Made in U. S. A.”. I’ll take a file to mine.
Interesting you like metal spatulas on cast iron. That’s a no no on other sites (Cowboy Kent Rollins). Wood only!
If the cooking surface is not smoother then why get a new one?
Hi, I'm considering to buy a new lodge, does black lock hold the heat more even than the old one?
Good question but my regular Lodge skillets seem to do pretty good with even heat..Also feel they’re quite balanced especially when compared to other budget brands.
But I do want a whole set of these Blacklock pieces.
That looks delicious! I wonder if the Lodge tempered glass lid, would fit better.
I do not own one yet. Thanks for watching.
That's living at it's finest.
So, I wonder if the base exterior design affect the performance in an induction burner, considering not 100% of the base will be touching...hmmm
Was thinking the same thing - I'm looking for a "go to" skillet for my induction range, but I'm concerned this skillet may not work.
What are those small spikes on that lid for?
Those are called basting tips. They catch the steam and make it drip even back over the dish. Love that thing.
WILLIAMS SONOMA is where else to get Blacklock!
jdhiv4 got mine from there with 15% off and free shipping. Saved about 30.00!
@@sslukerable I did as well! Best deal I could find
Did you add coat of season to it?
I did nothing to it but wash it. I have seasoned it once since this video.
What did you use? I have had good luck with crisbee wipe.
The handles on this new Lodge skillet look similar to how the handles look on a Stargazer skillet that’s for sure. But this Blacklock is a really nice design. I love the writing on the bottom of the skillet too. Looks like old school cast iron.
I agree. Looks like they took a lot of StarGazer attributes
Yea but the handle still sucks.
Stay safe if the storm makes it your way!
Not a bad skillet but my grandmother and great grandmother who's cast iron was passed to me and it's right around 120 years old would turn over in their graves if I used a metal utensil for anything other than maybe flipping an egg or gently serving something lol
Can you do a video on that Chicken Cacthatorri you mention early in the video .
I have over 325 videos on all kinds of dishes on the channel page. We did this last year. Save the channel page and use the playlists to find what your looking for. Here is the link to the Catch. th-cam.com/video/BG74hlHAH9M/w-d-xo.html
available at William Sinnoma and Costco....$59 at Costco
Awesome
The customer service you described exceeds anything I've heard of before. Light weight is not a 'thing' for me. But it is for a lot of people and this product line looks nice, as well. The spatula noise is my one objection to modern Lodge but problem solved with bamboo or nylon spatulas. As a bonus, the bamboo spatulas are s l o w l y grinding away into the food - maybe 0.5 mm/year. So my dietary bamboo deficiency is eliminated forever.
Thanks for watching. I have not found a decent bamboo spatula yet. I really hat the plastic ones.
Can this be done? Maybe impossible:
1. Made in America 🇺🇸 (no led and crap)
2. 12 inch skillet
3. Smooth surface
4. Seasoned ready to go (even offered with different types of seasonings or no seasonings at all)
5. Reasonably lightweight
6. Pour spout
7. Ergonomically good handle
8. Ships in days (not wait 3 months)
9. $75-$85
I know I can buy a cheap lodge and do it by myself (I got the tools) but that is not the point.
Smooth surface is overrated. Lodge’s surface is just fine.
Wow what a great video and the breakfast was outstanding Is it possible to get the rest of those iron skillets you have on the wall from the same place
Collection these old skillets is a hobby that you can use to cook great meals. If you got them all from one place, that would not be as much fun. I have been collecting these for 4 years.
I'm so hungry now!
I can go for one of these one skillet breakfast right now..... perfect timing.....
Look like that skillet did a great job......
Breakfast of champions right there..... Bet that would go good in a taco too.....
All ya'll in Texas want to make a taco out of everything and throw a pound of hot peppers on it. LOL.
@@BackwoodsGourmetChannel 🤣😂😅 I do it without the peppers though..... Y'all be careful with that storm over there.... Hopefully it turns and miss the states......
I don't trust the weather guessers. Ready to go into full hurricane mode at a moments notice. Thanks for shout out.
The word is that the 12" skillet has warping problems cause from using high heat.
I have heard that about the Carbon Steel pan but not this one. How hot do you need to get it?
I am not sure I was told this by a worker at Lodge he said that they had been working on some different molds on the 12" skillet because they were having a lot of complaints from excessive warping. They aren't having any issues with the smaller ones, this has always been the issue with thinner cast iron over the years.
@@krmcc01 We will definitely let everyone know if we experience any problems.
This seems to be a very nice pan. I could not justify it's purchase as I already have a collection of camp dutch ovens and an even larger collection of pans. The flagship pan is a Wagner acquired by my grandpa from the Hudson Bay Trading Post during the 1890s in trade for a large bear pelt. He was a mountainman. If your looking for another unboxing video, I am interested in the Lodge skillet 12 inch deep and if a camp oven lid would fit it. Excellent video.
Ron Kochems ... Canada
I do have the 10 inch Lodge Deep and the 10 inch camp dutch oven lid fits it perfectly. Thanks for watching. Great story about that old Wagner. I would love to have one but the story is worth more than the pan.
I think the lodge is got a great product here, you can thank the likes of Stargazer and Smithey for this. As a side note a friend of mine just laide a 12" Stargazer on me, he got it for his wife and for some reason didn't like it, I don't think she cooked anything in it. I have been seasoning it. I am going to do some fried Chicken tonight in it. I got the chicking in Buttermilk right now. But I think I am going to want one of the new Blacklocks - I am going Fry Hard the Chicken kind of thing, can't help it I am a fan of Alton Brown among other things. Now I am off to go cast some hopper patterns to some wild brook trout. Oh, you can bet coin that I will be making this one for Breakfast tomorrow. I got my list written down I do some prep work before bed, so it will be up and cook eat and head out to fish.
The Chicken and the Breakfast came out First-rate so much so that I bought three more birds, they are in the Buttermilk right now, I am going to eat fried chicken for the rest of the week and well to snack on. The Backbones and wings are going to get thrown into the pot tonight and I am going to have Stock- the Stargazer is becoming my favorite pan. I been thinking about Chicken Noodle soup now that we are going into fall. I am going to be doing that breakfast recipe often it's good, and the leftovers the next morning warmed up is just even better.
For the price they are wanting for that pan, I shouldnt have to take care of the burrs on the handle myself
Nice pan but too rough inside
Smooth doesnt equal better. Lodge is still slick. Ive done the sliding egg test on a new pan first time using it.
How much fat and grease you reckon was in that there pan? With enough fat I could fry on sandpaper!
That's a good point Mark , but the amount of fat you put in a meal is pretty much up to you. Am sure you could come up with some significantly lower cal meals that taste greal. If that were my pan I would give it one more seasoning then go from there, but that's just me.
PS. Lid fits fine, stop freakin nitpickin
cook me some breakfast!!
Too rough...it could have 10 coats of the factory seasoning and it’s no good for me...why they would deviate from the 60’s model stuff is a mystery for those that have any sense
Stay tuned because we might just be showing what the difference would be if the smoothed it out at the factory.
Looking at the skillets doesn’t look like they have been not loved much.
Not YET....
18:28 the real food porn 😉
Food porn, never really thought of it like that, love it!
Супер!
Lodge needs to admit the handle was a poor design. They need to go back and redesign it.
you missed a perfect opportunity to put a butt load of butter and fresh garlic in there to make them taters taste better.
First! woohoo
their preseason is from soy. I personally would sand the entire pan down and reseason if I were you.
Looks kinda heavy to "handle"
Ce Farther
No matter who and from what country, when the description of Lodge comes up, there is always a "but" involved. They are bargain basement crap! So many other brands you can season twice and get a great skillet out of such as, Artisanal Kitchen Supply or even Camp Chef. I've heard great things about Sam the Cooking Guy and people love Victoria. Why bother with Lodge, why, it's pure crap.
How can lodge not know about this issue? Don't they have quality control? Hire me I'll make sure everything is good. With that price, and no smooth surface and bad quality control?? You pay more? Wow.
I was thinking the same thing. It's appalling. Makes me think theyre all stoned half arsed slackos.
cmon brother... It's the same as any other CI skillet. Maybe I can review this schit without bias. ( WHICH SEEMS TO BE A HUGE ISSUE) First time I've ever voted down...
You are entitled to your opinion, but this pan is better than the standard Lodge CI and way better than any of the China made crap. Maybe Field Company will send their 12 inch pan next. As far a bias goes, did you see me use the Lodge Cook it All as a boat anchor? That is just BS.