Thread: Cast iron?

Originally Posted by Wayne1963

There is a new generation of cast iron that is going to upset Lodge.

May I ask who that would be?

Yeah I have also seen some new cast and as said it's way out there in price
Well at least out of what I'd pay that's for sure

Here's one I know of
https://finexusa.com/

Originally Posted by Wid

Here's one I know of
https://finexusa.com/

Nice stuff there. I guess that when I wear my grandma's Griswolds out, I may pick one of those up LOL.

Originally Posted by Wid

Here's one I know of
https://finexusa.com/

13 lbs for the 12 incher seems heavy. I should weigh mine but the old ones are much lighter than the new ones.

Originally Posted by 32t

13 lbs for the 12 incher seems heavy. I should weigh mine but the old ones are much lighter than the new ones.

My new Lodge #8 skillet weighs 9 lbs 1oz. My vintage Wagner #8 weighs 6lbs 9 oz. Even accounting for slightly different designs the Lodg is much heavier.

I had #8 skillets that weighed less than 3 lbs. I have a #8 first series Erie that weighs a tad less than 3 and a half pounds.

Originally Posted by Wid

Here's one I know of
https://finexusa.com/

Weight issues aside, with price tags like that I'll stick with Lodge and be happy.

I have lots of Wagners and Griswolds. I've never been of the opinion that any of them need seasoning as they simply become seasoned by use over the years.

However, I also have a Lodge pan that I always have considered to be useless. I've tried seasoning it before, and it did not help in the least. I came to hate Lodge products, but absolutely adore the quality stuff made by Wagner and Griswold.

That said, Glen's progressive heating method of seasoning intrigues me. I'm going to find my wife's flax seed oil and I'm going to give it a shot. I would be utterly shocked if I actually could fry an egg in a Lodge pan!

Originally Posted by Utopian

I have lots of Wagners and Griswolds. I've never been of the opinion that any of them need seasoning as they simply become seasoned by use over the years.

However, I also have a Lodge pan that I always have considered to be useless. I've tried seasoning it before, and it did not help in the least. I came to hate Lodge products, but absolutely adore the quality stuff made by Wagner and Griswold.

That said, Glen's progressive heating method of seasoning intrigues me. I'm going to find my wife's flax seed oil and I'm going to give it a shot. I would be utterly shocked if I actually could fry an egg in a Lodge pan!

A couple of the vids mentioned using the Flax Seed oil I was going to try it too but we were out,, Let us know how it works, I would be very interested

I want to also try an actual "Wok" oil I understand that the Sesame Oil has one of the highest Smoke Points out there...