Blacklock Skillet Review *****? ~ CAST IRON HAUL EPIC FAIL & SUCCESSES MUST WATCH!
ฝัง
- เผยแพร่เมื่อ 10 ธ.ค. 2024
- I have some updated thoughts on the Lodge Black Lock 96 Skillet and give it a review. How many stars out of 5 did I give this skillet?
If you saw my cast iron haul video, I have some success and a couple of epic fails. You just never know when dealing with vintage cast iron. Watch for more buying tips and ways to prevent getting flawed cast iron. Most of my successful pieces are shown later in the video which are ready to be seasoned. This video is jam packed with info, so the more you watch, the more info you will get. Thanks for watching and go make it a great day!
The more I learn about this pan, the more I think Lodge is using the Blacklock line to compete against carbon steel pans.
Yes, you could be right! I have not used carbon steel myself, but I have invested in Made-in stainless steel 5 clad pans and they are even more non-stick than cast iron when used correctly!
Thank you for your review of the Lodge pan. Your video was the only one I could find for use with a glass stove.
Glad it was helpful!
Love your review! I've been using mine more and more, it grew on me!
Thank you Daniel and same here! I didn't like the way the bottom looked, but as I use it and give it mini seasonings, it looks better. I've never had a complaint though on the way it cooks. It works fabulously as a chef's skillet! :-)
Awesome LLS, You inspired me to clean and season all my old cast,preesh the nudge,lol. Keep Hustlin
Awesome my friend! I would love to see it! ;-) lol Anyway, thanks for stopping by!
@@ladylibertystacker2014 take it too a welder they have iron welding rod and wire that can be fixed by a welder dear
@@ladylibertystacker2014 hey I put two seasons of canola oil on my lodge 12’ pans starting to look good might need two more I baked them at 500 degrees for 1:40 minutes each when they came out they were totally dry so I must be doing something right! My first time so ya know. Them pans are heavy! I can’t imagine their 15 inch I’m gonna half to start pumping iron first cook will be deep fried potatoes!
I own this skillet. I love the weight and it does everything i need it to do. Cooked bacon and eggs, pancakes, sausage gravy. Chix quesadillas. I have no issues with this pan. Cheers
That is great news! It is lightweight and that was the main appeal to me. Also, the handle is designed to stay cool to the touch which makes this one more convenient to use! Cheers!
These are looking great. I still haven't done anything with that lid yet. Love that Blacklock. It's so full of character. Too bad about the chicken fryer and bean pot luv. A real shame. You have some great tips here for folks my friend.
Thank you my friend! Hey, there's nothing better than good old fashioned transparency, which is pretty lacking in society these days. No one is perfect, me included. Anyway, glad you like my stripped pieces thus far. Oh and BTW, my waffle iron is doing well with a new vinegar bath. The old one stopped working so I had to switch it out for a new one! lol
@@ladylibertystacker2014 Nice that it is fairly cheap. I use cider vinegar for most things. I find it works faster esp on calcium deposits.
Tomoko's Enterprize You mean those nasty black warts?
The three notch Lodge and the Volrath both look amazing🤩🤩 Too bad about the cracked pieces. I think I'm gonna buy the Blaclock 7 " because it really looks amazing, and I already have a 10 inch modern Lodge skillet. Thanks for the video LLS excellent information and tips👍🏻💯💯💯
Thank you cristian! STOP-before you buy your new Black Lock, Williams-Sonoma sells these too and right now they are running a 20% off sale with free shipping and I am thinking of picking up the 7" or the square grill #65. Great deal right now, cheaper than the Lodge web site!
@@ladylibertystacker2014 Thanks for info, just bought it from WS and only paid 25.64($1.68 Florida tax). Thank you so much👍🏻👍🏻
Excellent and you are quite welcome! :-)
You just need to re-title this Lady Liberty's Massive Crack Epidemic and skyrocket this channel! Thank you for sharing your bad luck streak and sticking with it, bless your honesty.
LOL funny title! All kidding aside, it would probably skyrocket the video for sure! Anyway, bad luck streaks happen to even the best of collectors if they are buying vintage CI covered in crud. You can't always tell and if it can happen to me, it can happen to others as well. I probably could have prevented the bean pot one, I was just careless and didn't take the time I normally would have in inspecting before I buy. Thanks for watching.
My Blacklock is terrible. I seasoned in oven 2 times and egg still stick. I suggest buying a field or a used lodge at goodwill.
My Blacklock is OK, but I rarely use it as I have other go to skillets. I will probably end up gifting or selling locally!
My friend brazed up the crack on my grandmother's lodge chicken fryer. You can see where it was but, works fine and season is starting to cover the braze
Just be careful cooking with that crack. That pan is more subject to cracking under pressure such as sudden temperature changes and the like. Do not subject it to sudden heat change AND allow for gradual heating AND cooling and you should be fine. No guarantees, but it's better than throwing it out right away!
LadyLibertyStacker; Hello, I just came across your channel and after watching four of your videos, I thought you were very knowledgeable about Cast Iron so, I'm a new subscriber to your channel.
I've got some vintage and newer Cast Iron pieces that I'm working on, baked on crud, rust of varying degrees, etc. There are several other folks that I follow, Kent Rollins and, Eric on Cast Iron Chaos are two of them.
I have one piece of Cast Iron with a crack that I cannot bare to part with. It is a 10" stove top Dutch Oven that belonged to my mother in law who passed away 20 years ago. It has a crack about 2" long down one of it's side. I believe it is a Griswold, I believe.
Thanks for sharing your treasures and knowledge with us. I learned a few things I'd never heard before like, the ring test.
Thanks again.
Stan
Why thank you Harrison! I follow Eric on Cast Iron Chaos as well and I have learned much from his channel. I used to follow The Culinary Finatic when he was doing restoration videos and learned a lot from him as well. Thank you for your kind words and I hope you enjoy the content I put out. Have a great day! :-)
Would you say owninv this Blacklock is better than the Chef’s Collection skillet Lodge offers?
I can't honestly say, because I don't own thar one. That said, I did buy two Field Company skillets in sizes I needed due to their quality and reputation. I wasn't disappointed.
@@ladylibertystacker2014 I see, so which skillet to you use often on a daily basis?
@@drewdizm523 My favorite is a #7 small block logo Griswold skillet. It makes the best scrambled eggs and omelettes!
That soup/bean pot is not a total waste. I have had one for years like yours that I use for fire starting kindling by my wood stove. Can't cook in it for it has a 3" crack down from the rim, but it is a lovely conversation piece by the fire. Just found your video and realize I am about a year late, but maybe this will give new use for a damaged once great old pot.
Darn! Yes, you are a year late! The next time I find myself with a cracked pot, then I will remember this tip - I do have a wood stove and that would have been a great way to store our kindling close to the stove. In this case unfortunately, I left it out for the metal pickers! 😢
@@ladylibertystacker2014 Like my Daddy used to say, "This is how you learn, girl..." I think of that often. I, too, get focused on the 'crack' and not possible options. Love your site. Do you have a vid on just lids? Am trying to match lids to pots/skillets. I was lucky enough to fall into a size run of the flat, aluminum (?) lids for cast skillets. Have you seen those? My Grandmother had them with her cast iron skillets that I now have, so they are old... cause now I am old too!
Thank you, much appreciated! I don't have a video on just lids. Actually, they are hard to find out in the wild! I do have a cracked Griswold #9 basting lid I am seasoning. It was seriously abused, but I am curious as to how it will look with a few coats of seasoning on it. I also have an unmarked Wagner #8 (I think) lid by default because the bottom deep fryer pan is cracked. I might keep that lid as it seems to be a common size, but I might end up selling it too. Actually, when I need a lid, I just use one of my Revere Ware 1801 lids that I have for those stainless pans I still use for soups and sauces. They work fine. When I need a pot, I have a #8 BSR Dutch oven and a 7 Qt. Le Creuset DO which both have lids so it hasn't been so much of an issue for me. As to flat aluminum lids, I haven't seen those. I say, use whatever works!
I'm thinking on getting the 12 inch one (would be about #10) do have a new lodge but the weight and the shape is not ideal for daily use... would you recommend it? Or would you recommend the 10inch(#8)?
This size is about all I can handle due to arthritis issues with my hands. I like this one which is about a 10 inch (I think). They call it the Blacklock 96. Most of these skillets are lighter weight than the less expensive modern Lodge which is good. Good luck!
I believe the raised blob 2 on the lodge indicates 2nd shift
That could very well be. If it was yours, would you call customer service?
LadyLibertyStacker
Well I can tell you I had a issue with my Field skillet with the grinding marks and they were happy I brought it to there attention. Offered to send me a new silken or give me a 30% off code for the 10 I was already planing on purchasing. I kept the skillet as and purchased the 10 great customer service. So to answer your question I would let them know.
sheri felcher Yes, I might do that as they should know. We will see how good their customer service department is! Looks like Field Company’s service is as it should be for the price they charge as well.
LadyLibertyStacker yes they have excellent service. I think in a 100 years people will be collecting fields like griswolds. Just in my opinion. I couldn’t be happier with Field. I bought a blacklock as well and I just can get past the sound it drives me crazy like a chalk board!😂 it almost looks painted even though I know it’s not. It did cook my eggs very well no sticking. I seam to go to my other skillets. I am not sure I will be keeping it. I enjoy all your videos I think I My have bought a griswold that may be cracked I was so excited I paid 3.50 for 8 SBL I forgot to do the ring test and All i hear is a thud. It’s in the lye tank will see in a couple days.
Ohhhh, I hope your Griswold is OK, but if not, it was a good lesson learned and you are only out $3.50. Hence my advice for folks in my videos to not over pay when you can't verify or know for sure the condition. If seller won't budge, then you walk. lol I will have to check out Field Company. I am interested in their #4 and may buy one if they ever have another sale. I am going to have to get a storage rack as I am picking up so many skillets. I hear you on the Black Lock, but the sound didn't really bother me. I guess it's personal preference. I just ordered a 12" square Black Lock grill pan because (you guessed it, I can't find another vintage 12" square Wagner which I sold a couple of years ago) for grilling turkey burgers, veggies, and making paninis which you need to grill marks to make it an official panini! The best thing about cast iron is that you can continue to use it and it just gets better with time and proper care and holds it value with the upward potential to increase! What can be better than that?
Nice skillets I found a brand new copper chef make a nice chili pan I make pancakes and eggs in it I need a nice frying pan
Thank you Bill! I do like the Black Lock for a fry skillet as they are lighter and easier to manipulate. If the cons aren't a big deal for you, then these might fit the bill.
I notice you have a glass top stove. I also have one. It was here when I bought the house. I was under the impression that you couldn't use cast iron on a glass top stove. What's the latest information?
You can most certainly use cast iron on a glass stove top if you are careful - 1) Don't drag or drop your cookware on your stove top. 2) Don't use heavy cookware that you can't handle unless it has 2 handles or an assist handle. 3) Always allow your cast iron to heat up gradually and when it is hot, don't hesitate to turn down the heat near the middle to end of your cooking cycle to even turning off the heat OR removing the skillet from the burner. These tips should keep your stovetop safe, but please refer to the owners manual if available for further clarification.
@@ladylibertystacker2014 Thank you! I really appreciate the information. I've only recently discovered your channel but I already love it.
@@LilliansStory I hope you've been enjoying your glass range and cast iron! I used glass/electric ranges my whole life and never had any issues with it. Even the founder of Stargazer uses an electric range.
Hey LLS with silver spot prices down ... it might be your opportunity to pick up some 2019 libs
Hey GS, I saw that! I am watching the seller on eBay that had a good price on them. The silver futures are down for Monday but I really hate to wait too long lest they sell out! lol
Did you pick up the libertads LadyLiberty?
Not yet. I missed the recent dip, then it went back up. Still waiting.....
LadyLibertyStacker okay good luck I was thinking about u today
Thanks! You know, it is really hard to justify spending in the high 500s for these libs when I spent $100+ less for the lower mintage 2018s and two tubes at that! The anticipated mintage of the 2019s are 402,000 and the mintage for the 2018s came in at 300K. I am holding out for spot to drop some more and hopefully that will be timed with Provident getting more back in stock. I might miss them, but keeping my fingers crossed! Grrrrrrrr
I really want to get one of these Blacklock skillets, but EVERY review I see has a skillet with a flaw. This tells me quality control isn't dong their job. Also, not a fan of the rough interior. Too smooth can sometimes be hard to season, but this is barely better than Lodge's regular $20.00 pan's interior.
I agree with some of what you said, but not all. I mainly got this skillet for two reasons. 1) I needed a chef's skillet where I could saute veggies or do stir fries which this is perfect for because of the sloping side walls. 2) It is much lighter than the modern Lodge offerings (all very heavy) and is easier for me to handle. That said, there were some seasoning flaws which over time will smooth over with proper care and maintenance with this skillet. It isn't my favorite, but it gets the job done. I would love to find an old Wagner chef's skillet and they are out there, but they cost over $100 unless you can stumble across a good deal. You are also right about the pan's interior. It is a bit rough, but still better than the regular one which I wire wheeled to smooth it out.
Hola Miss LLS and everyone ♥️
Hola Mr. Food Stamp!
Good stuff!
Thank you! Just used it to make 2 Egg McMuffins! ;-)
For that price, it should be smooth and good quality control done right. I have their regular 20 dollar skillets with rough finish. Now eggs slide off, not smooth when running fingers on it, but the season makes it slippery. 20 buck is a fair price for one of these new lodges. If they want to compete with all the new competition make some with smooth finish for 50 bucks. Nobody will be able to compete with you. That 60 bucks is not worth it to me.
Yep, I hear what you are saying. I also bought of their square griddles with ridges for searing meats and such and it was OK. They made a mistake and charged the wrong account and when I had them correct it (reminded them more than once) I never was charged for the pan (it was more expensive than this one) so I guess I got 2 for the price of the cheaper pan which was an unintended bargain for me. If you watched the whole video, you would know that I purchased this one because a vintage chef's skillet is very hard to find for a reasonable price, much less finding one at all and this Blacklock is much lighter than the modern Lodge skillets which are much heavier and harder to handle. Thanks for watching.
You know….back in the day, things were built to last, and when they did break, they were fixed. So maybe back in the day, they didn’t have the technology that we do now, and now, you CAN have cast iron pots/skillets welded and repaired, even warped can be take care of. Ide say it’s better to fix and continue to use, or sell, as “repaired “, then to discard or deem useless…just for for thought…and it’s even keto🤣
Yes, I would agree. There is always someone out there that might benefit for having a free cast iron pan. Speaking of this Blacklock 96 Chef's skillet, I do find it fun to use to make omelets and it is easy for me to handle, especially sliding eggs out of the pan onto my plate. The factory seasoning leaves much to desire, but with use over time the seasoning will become smoother, shiny & black as any cast iron aficionado will fully understand! 😉
If you are worried about the seasoning on the handle then you do not know that the handle is the is made for holding . The round deep part is made for cooking in and seasoning to make non stick cooking possible.
Oh I certainly do understand that seasoning helps in non stick cooking along with adequate heat and sufficient fat. You would know that as well if you watched my videos on this very topic. Seasoning also is a rust preventer all over any cast iron piece of cookware. I was pointing out the lack of quality control in this seasoning job by Lodge. It was sloppy as that was the whole point of pointing this out.
Like 👍
Thank you!
Blacklock is available at Costco....far less expensive than WS
If I had only known that! The only consolation prize is that WS screwed up my order on another griddle I had purchased, I called them several times. I got the griddle, but they never ended up charging the correct account for the pan. So I guess I got a free pan. :-D
How can I reach you?
I can be reached at ladylibertystacker@gmail.com
Email sent. I still have it! :-)
@@ladylibertystacker2014 Yay!!!!
Sorry for the fail. But we can learn from the thud. Now I know what a crack sounds like now.
Yes, me too, but I will never forget it. As you know, I've had ones with cracks this year. Two I knew about and picked up for free/cheap and the other surprised me when I removed it from lye. One thing that I have learned from all of this is that you can't always tell if there is a crack even if it passes the ring test. My ERIE #8 Series 2 passed with three hairline cracks! Yikes! Just wanted you to know.
@@ladylibertystacker2014 true to that, but it does help minimize the bad ones, and for as awesome and as many as you've found to restore it was a matter of time. You know the numbers game in theory, the more you do the better the chance, good or bad. Keep up the great job. And for those cracked if found again can be used for display pieces, and educational tools.
Yes, absolutely to everything you said & thanks!
Mine Chips are coming off the Handle and Triple Seasonings are also coming off after fried one Egg which one stuck very bad!!! Lodge QC SUCKS!!! Lodge regular Cast Iron Pan is way better then Blaclock, I paid $80 for it and is said 39 at the bottom...............
Sounds like you got a bad pan from Lodge. Did you contact them for a replacement? I have not had these issues and use mine to make omelets on a fairly regular basis. The regular Lodge is MUCH TOO HEAVY for many people like me to use, especially when a chef's skillet is what is needed which is what this is. Hope this helps.
@@ladylibertystacker2014 From Lodge "The seasoning is simply baked on vegetable oil and we add the first layer here at the factory when the skillet is manufactured but you do need to maintain the seasoning for the life of the skillet. Unfortunately, we do not allow returns on used items and the seasoning coming off is a use and care issue.
Below is a link to a short 6-minute video if you are interested. It has a lot of tips on how to care for your cast iron.
th-cam.com/video/KLGSLCaksdY/w-d-xo.html&feature=emb_logo
Thank you,
Kelly
Lodge Customer Care
Lodge Cast Iron
Ph: 833.LODGEUSA
833.563.4387
Fax: 423-837-8279
www.lodgemfg.com
Would not pay more then $20 for that 12” skillet
Well, actually it performs very well and has worked out better than a Stargazer of the same size for about twice the cost. To each's own I guess. Good luck finding one for $20 that has been properly taken care of.