Thank you for running this test. The Blacklock pans are very nice (right out of the box). Perhaps some Pancakes for next test?

Is lodge going to make the sportsman grill again soon?

Do it help to clean it faster? Seems like a smoother pan would release food fast and allow you to just wipe it out. I’m wondering how my husband can do this to my sizzle plates and griddle. Maybe even my new iron skillets. The sizzle plates and griddle is soo ruff. I swear I could probably file my nails on it lol. I hate that they started making them this way.

Check out our channel page because we have done that recently.

I’ve always used metal spatulas. An I always will. I never damaged a iron skillet or the seasoning. I didn’t know it was even possible to damage one other then rust and a little staining that can be easily fixed. Cast iron is the best. I know it’s a big debate over stainless or cast iron but I’m a iron girl. They can keep the fancy stainless lol.

Plastic spatulas didn't exist for grandma and for most of my mother's life. They always used metal.

I kinda want to be the first to bust out the 3M buffing compound. Skillet, skillet, on the wall; who's the fairest of them all?

I could not disagree more.

@@gizzyguzziprobably could disagree less though.

I once tried the self-clean on a lodge skillet that was all gunked up because bought and used it for a couple of years before I knew anything about seasoning or cleaning these things. Once the oven self-clean got up to a certain temperature, it smoked up the apartment like the place was on fire. I turned it off and tossed the skillet in the trash and ordered a new one. Not worth that much trouble to try to save a $35 item.

I too have never had success with cornbread in my iron skillets. The cornbread always sticks to the pan and doesn't come out in one piece. I have a well seasoned GreaterGood skillet, which has a smoother surface than a Lodge.

Thanks for joining. We will be doing a few more comparisons on these skillets.

Less surface area in contact, less to stick to.

"Amazing how light it is" That may not be a "good thing" in the end. Either it's a thinner pan or it has inferior cast iron?

@@bradmetcalf7832 it doesn’t hold heat like thick iron, but it’s great for frying and roasting.

Me too. And I never worry about being gentle. People think iron skillets take special care, but in reality, they are almost carefree.

I use my metal spatula all the time.

I have done the egg test already....with my 12 inch LODGE and 8 inch MAN-LAW ....SAME CLEAN RESULTS.

Right before watching this video I watched one where a woman got this pan out of the box. Washed with dawn soap for initial clean. She then went right into cooking a ham, cheese omelet with absolutely perfect results. She didn't even season it once herself. Kinda makes me wonder as I've seen so many people sand and re season theirs. I've bought a few lodge pans recently to get back into cast iron cooking after 30 or so years. Maybe I'll just try one stock first before messing with them. I'll definitely season a few times first but that's it.

@@erikvaldur3334 after seeing this video I decided to try a brand new 12" Lodge chef skillet out of the box instead of my usual process of sanding them down and seasoning them 6 times in the oven. Last night I took it out of the box, washed it with dish soap, rinsed it then put it on the stove to preheat it. I fried an egg in butter once the pan was warmed, it didn't stick at all. I made an omelette this morning and again, no sticking. I'm not going to bother sanding it or seasoning it after this.

Sorry man, that was kinda a last minute decision.

I love skin on salmon in cast iron. I think your outvoted here in the comments. Everyone seems to wants seared ribeyes or blackend fish. Maybe we will do a blackened salmon.

@@BackwoodsGourmetChannel surf and turf, best of both worlds !

Not after a a year of more of cooking with them. Mine are very smooth with the built-up "seasoning". You can't get that on a skillet that has been ground smooth.

That will be coming up. These pans are not quite ready yet. Thanks for watching.

About 1 third lighter. Thanks for watching.

I have Lodge pans. Bought new about 15 years ago. They are fantastic. I do not re-season them - EVER. That's a waste of time. I do cook in two of them almost every day. And another two get occasional use but work just as well. I just wipe them out with a clean rag. If I need to rinse them, I use the coolest water that will do the job, then dry them off, then throw them back on the cooktop, ready for the next meal.

Thanks for watching and joining our memberships.

I have more plans for these 2 pans. Maybe if it cools down a bit, I can catch a crappie or two. Thanks for watching buddy.

@@BackwoodsGourmetChannel I've found some crappie hanging in their fall areas already...... Although it's still hot the days are getting a lot shorter..... I'll be watchn.....

Nope, just seasoned 3 times.

That burner is on our Amazon store in the Reviewed Items list. Less than $100.

That would be a good start. It will get better with each seasoning.

I watch a lot of folks using them. I have not used one myself. Thanks for watching.

Nobody should be using metal utensils on seasoned cast iron cookware, so that shouldn’t be an issue. This guy should know better.

LOL

I have 3 basic Lodge pans. When I got them I washed then and seasoned them 3 times with canola oil. Then cook with butter first, I fried eggs in all 3 they work great, best nonstick pans I have ever owned and I'm over 60. For cleanup I wash with hot water, dry, then add a small amount of crisco with a paper towel and heat until it starts to smoke.

The best way to season cast iron is to cook bacon at low-medium heat. If the bacon splatters, then the heat is too high. After the bacon is done, let the pan cool. After the grease has turned white, reheat it and pour it off, then wipe any cracklin's out. Don't wash, yet. Repeat two or three more times. Now the pan will be ready to go. The more you use it and the less you wash it, the better it gets. I have never machined my iron pans (all are Lodge that I bought new). They are almost perfect. To clean: The less you do, the better. Wipe with a cloth, scrape with a metal spatula if necessary, rinse with cold water. Gradually raise the water temperature if necessary; the idea being to use the coolest water that will do the job. It takes less time to clean an iron skillet than it took for you to read these cleaning instructions. If you had to use water, dry the iron. It takes less time to clean an iron skillet than it took for you to read these cleaning instructions. Cooking tip: preheat iron before you put food in.

@Linda L if you did 4 seasonings and still couldn't get it to be nonstick I would guess you weren't preheating the pan long enough before cooking. I made the same mistake when I first started cooking with cast iron. It's not like using teflon or stainless pans where you can just turn the burner on and go. Now when I cook eggs with CI the first thing I do is turn the burner on to the "2" setting and let it warm up while I'm getting other things ready. I use the handle as a reference, once the handle is too hot to touch for more than a couple seconds I know it's properly preheated. I bought a Lodge 12" chef skillet a couple days ago. I'm a person who has sanded all of my Lodge pans smooth but after finding this video I decided to try to cook with the rough surface right out of the box with just the factory seasoning. Lo and behold I cooked an over easy egg last night as a test, it didn't stick at all (I used butter to cook it on). This morning for breakfast I made an omelette and it didn't stick at all. After that I've decided I'm not going to sand it smooth, I'm just going to keep cooking in it.

I got a Stargazer two days ago, cooked in it for the first time today. Go with the Blacklock. I bought my Stargazer preseasoned and used oil/butter to cook and things still stuck some, which I wasn't expecting. Cooked on low heat too and preheated. Also, didn't scrub up easily, and so I chose to reseason in the oven. Not super happy with how it came out....seems hard to take a season. Unlike Lodge, which I bought a $20.00 Lodge last week from Walmart, just to see if I liked cast iron cooking, and it definitely outperformed the Stargazer. So I basically paid five times the price for the Stargazer and my Lodge outperforms it.

It depends on how big the meals you usually make are. Either pan works well.

@@BackwoodsGourmetChannel I mean does 1.5 inch make a difference? And what is the weight difference. I know a 12 in Lodge is a little heavy for some.

@@JPEBeard Depends what you are cooking. The area of a 10"D circle is roughly 75 square inches. The area of a 12"D circle is roughly 108 square inches. That's 44% larger.

Fix your phone settings, not this video.

@@BackwoodsGourmetChannel cool cool. Don't know what got you so upset. But you should look it up, sound is more important then video quality. But you do you