The only good thing my mother in law ever did for me was buy me a cast iron Pan. I said what I said😂

Im a big fan of lodge. They have been around a long time and still made in the US.

I have a bunch of lodge flats and ovens, in addition to 7 pieces that are older than my departed grandma, who taught me how to cook. I have 4 kids, a wife, and an ever starving labrador. It's MY kitchen and no one complains. I'm a construction contractor. Trust me ANYONE can cook if I can. Try and taste as you go. Can always add salt. Can't remove. Cheers

Truly it is very hard to beat a Lodge with their pricing, availability, choices and quality. If I were to make one improvement on a lodge skillet I would improve the handle as it needs to be a bit longer and wider, especially on the larger skillets.

You are such a breath of fresh air Cowboy Kent! Your style and your presence in your videos are so comforting. I’m probably older than you, but I feel like I’m speaking with my grandpa when I listen to you. Sometimes I enjoy when you get off cooking and just comment on life. Appreciate the patriotism, spiritualism, good ‘ol boy attitude. I’m afraid we are losing that spirit in our coming generations. Keep up the good work!

I really like my Lodge skillets! I usually browse the flea markets and Goodwill stores for cooking utensils and save a lot of money. Knowing the relative prices now, I'm glad I'm a frugal shopper! Thanks for the video!

Griswold pans, hands down, are some of the best pans that were ever produced. Nothing beats an 80 year old Griswold passed down from my great-grandmother!!

I've had great luck at antique stores and flea markets, finding old Wagner and Griswold cast iron for sometimes it's cheap as $20 a pan

I have my great grandmothers, and my grandmothers cast iron skillets that was passed down to my mother to me !!

I have a couple cast iron skillets from Smithey Ironware. Expensive but absolutely solid. The Company is born and bred in the United States of America!

I feel like something that's important to mention is why you should buy US made cast iron. Usually manufacturers use local cast iron because it's expensive to ship, and US cast iron is less brittle than what they use in much of China/Asia. So a US made pan is less likely to crack and will likely be a similar price (at least in regards to the price and quality of lodge pans vs chinese pans), which is why you should get US made pans over the Chinese ones

The best cast iron skillet is the one that is being used

The made in america ones are the right ones for me

I have a 3 notch lodge 12 inch with a #2 on the bottom. I got from my mom, who cooked more fried chicken and potatoes in it than maybe even colonel sanders himself. That skillet is at least 64 years old, cuz i always remember her cooking in it when i wasn't even walking. Now i take the greatest care of it and it still cooks like a dream. To me, it's a priceless piece of cookware. God bless, Ken and Shan

One thing that was cool when I bought my Stargazer was 15% off for being a veteran. This skillet is really cool. The inside is perfect and so smooth.

I have a 12" Lodge that I've been using on a regular basis for 20 years. I remember the bottom of it being rougher than the ones my Mom used or even the set I got for my first marriage in '73. Having said that, it's now nice and smooth from continued use and seasoning.

Hummm, what I didn’t hear was the cast iron you folks use at home all the time. We use the Stargazer, basically cause the wife loves the handles, reasonably priced, fantastic customer service and the military discount didn’t hurt at all. You know I’m always watching your cast iron shows.

Thats a BIG WOW when we found the prices for these pans. I just purchased a lodge 12 inch and yes it is rough so I used my random orbit sander starting with 80 grit and finished with 150 grit reseasoned 4 times and now absoulutely smooth and slick and so much a better value for the average person.

I have my great grandma's skillet. It was given to her when she married in 1908. It has been her 6 children. My granmas 5 children and my moms five children. I only have one child and 2 granddaughters. I hope it will keep passing through the generations.

I own both sizes of the Stargazer Cast iron and truly they are the best cast iron pans I've ever seen and owned. I highly recommend Stargazer if you are wanting a pan for a lifetime that literally makes cooking better and easier. Concerning the seasoning with Stargazer...I NEVER DO IT! It doesn't need it and I have owned my set since 2018. I use the pans every day or every other day and they just do not need to be seasoned the quality is that good. It is so smooth and honestly it seasons itself. I cannot say enough about how great Stargazer is above the rest.

Being in Tennessee, I'm a bit biased, but I love Lodge. One of the advantages of being close by is you can go to the factory and see them being made, and they have a nice little store outside of the factory where you can buy their products for even less than the low prices you already see in stores. You can even get some blemished ones for a better deal if you are willing to put in the work to fix them up and season them yourself.

My favorite is a 10 inch Birmingham Steel pan with lid. Really smooth, almost non-stick surface. For larger meals, I go to my 12 inch Lodge with lid. For a single grilled sandwich sandwich, I go to my 6 inch Wagner or my no name cast iron griddle. I would like a 14 inch skillet, if I could find one with a lid.

I have my great grandmother's cast iron skillet - it's 130 years old - the best thing in my kitchen - I also just won 4 older Wagner skillets at a local thrift store's silent auction 2 are 4" and the other 2 are@8"

I was a pizza driver that worked in the LSU area in 2013. I was heading to the stairs of an apt building delivering a pizza when I found someone had put a cast iron skillet that looks just like the one directly in front of you Kent, right next to the dumpster adjacent to the apt building. I quickly delivered the pizza, went back down the stairs and picked up the slightly rusted skillet and took it home. I got the rust off and put it through several seasoning sessions in my oven and I've had it ever since. I LOVE my free cast iron skillet!!

I absolutely love my cast iron cookware!

I bought the Stargazer after watching your reviews. It is a nice skillet.

By far the Stargazer. It is all about the handle. Lodge needs a better handle

I love my stargazer. I use it camping and at home.

The Stargazer is my favorite of all of them. It is lighter weight and less expensive. Mine took seasoning very well. Finex is the most expensive and heavy. My least favorite is the loge , It has a very rough surface and hard to cook with. Stargazer for the win !! 😁

Big fan of stargazer cast iron. I've purchased 4 of them 3 as gifts and mine. They are really nice.

I Bought a Stargazer last Fall......I really Like it...and it is my first....

I buy Lodge products and then spend some quality time detailing them. A die grinder with a flap wheel and an angle grinder with a grinding disk and a flap disk will make the Lodge into a thing of beauty. You can deburr all the sharp parting lines and casting flash, polish the inside bottom and sidewalls, then season to perfection. I made a universal fixture to hold the skillet during the grinding and polishing process.

I enjoyed this so much. I am unabashedly emotionally attached to the cast iron I own... new and old. My greatest "shame/regret" is about 20 years ago, I donated a corn-cob shaped cast iron bread stick tray my m-i-l passed to me. I never used it and I rationalized it was taking up space so I let it go. I can only imagine the joy someone else had when they found it in the second hand store. I still have the Griswold my m-i-l gave me and the "8 SK" Lodge my mother gave me. I liked your video because it showed me there's no shame in the game of purchasing what you can afford. The piece will serve you (and generations after you) well.

I had one years ago and really didn't know what I was doing. Lost it in the deevorce. My daughter gave me one about a year ago and now, partially because I learned from channels like this, I love it and use it almost daily.

Kent and Shannon's first video review of a bunch of cast iron lead me to buy both sizes of Stargazer and I love them both. I used both camping and in the house and even bought one as a Christmas gift for my niece.

My lodge 20” is the best thing I’ve ever bought for my kitchen. Works to cook for my entire family and best for one pan meals.

I am a little bit surprised that Ken did not mention Lodge owns Finex cast iron, for at least several years now. Since Lodge owns Finex, I am a little bit surprised there hasn't been some kind of hybrid pan incorporating the best of each separate design. Like a standard Lodge 12-inch pan, only with the special Finex handle and special sanded smooth interior the Finex pans have, so it could be the best of both worlds pan.

If you don't want to go the vintage route, you can't go wrong with a Lodge. It's affordable, easily accessible (even in foreign countries where it's more expensive, but you can't get the other cast iron pieces), easily accepts seasoning, has a nice heft to it, pour spouts work, and you can get it nonstick quickly. The rougher finish is more of an orange peel texture and that's much better than the abrasive, sandpaper feel of most made in China skillets. Lodge's Blacklock lineup will be my choice if you want something lighter with many modern features for just a bit more or a Stargazer if you're willing to spend over $100 for one. The newer Stargazer is the most affordable one in the $100 price range, has a nice weight to it that retains heat well, has a smooth surface with microtexturing to accept seasoning, a split handle that stays cool longer, and has the flared rims to pour out liquids/grease at every angle. If you want something closer to vintage then the Field would be my winner.

Cowboy Kent, I love your videos. Extremely entertaining and informative. Oh so friendly presentation always. An as an Honorably Retired Veteran your appreciation for the good Women and Men of the Armed Forces is very much appreciated. Thank You for your Support.

I'm so happy with my new Stargazer cast iron skillet. I've used it every day for the past month I've owned it. I bought the pre-seasoned version. It is evenly heated and easy to handle.

I have the same 12” Lodge as the one in the video. Yes it is heavy and I have sanded and reseasoned it. My wife much prefers using the #9 Griswold or the #10 Wagner because they are lighter, but I like that extra handle on the Lodge to help control it. Thank you Kent and Shannon.

Team Lodge. I have five in different sizes. I never understood the need to sand them. My food looks, cooks and tastes the same as smoother and higher-priced skillets. Seasoning has been easy peasy. Food releases like a charm. Great sear. They're youngsters, compared to the vintage pans, but they're growing up just fine. My 10" just went off to Harvard (with me). So proud.

I love my Stargazers, the long handle really helps when handling a pan full.

Great video. I use the Lodge Dutch ovens. I bought my cast iron on clearance; it has the Emeril (one of my other fav chefs). It’s served me well but I’m eye-balling the Marquette as it’s HQ’s nearby. My grandma in Alabama always cooked with cast iron and I never had a bad meal.

I like Lodge, and I do agree with everything you have said in your review. For me, Lodge wont break the bank to purchase and it does the same thing a more expensive brand will do. Did listen to your advice and sanded the inside and did some grinding on the handle. Helped a lot with the skillet accepting seasoning. The other thing that Shannon said is true, use it often as it gets better the more you do.

Everyone should start with a lodge. You get that non stick you can get any other pan the same way. My one issues with the lodge 12” is the handle needs to be longer for that size. You don’t have the leverage to lift with one hand when loaded. For a smaller pan that little handle may work but the 12 is just too heavy for that little thing.

I bought the Field #8 and I absolutely love it. The small handle does get hot but they offer a nice leather cover and it does a great job.

I'm hooked on my Lodge skillet....I've made all sorts of things including eggs, bacon, steak, chicken AND pizza, bread, scones, biscuits and a large chocolate chip cookie ....very versatile.

I believe it's obvious that Lodge has hit the target. They provide a product that rates mid-spectrum on every aspect except cost where they excel. Lodge is a Tennessee brand for people who don't mind putting in a little effort at home in order to afford exceptional quality.

My favorites are those my grandmother gave me years ago that are probably 100 years old by now...

Kent...my absolute favorite...from old to new is the Stargazer! Love it...and it's absolutely better than anything I've ever cooked on! Pork belly cook today!! Can't wait!

Based on your prior reviews, I bought the stargazer, and am totally satisfied. It is a superb skillet and they offer a veteran's discount which is always appreciated. I then bought Lodge serving platters, again a great investment and work perfectly for serving hot meals, on custom made wooden trivets for the farm. I had to re-season all of them again, when done right they perform much, much better.

I have been leaning towards the Stargazer for awhile now. It has deep walls, big handles, and fresh from factory pans cook eggs without sticking. The handle comfort only makes a little bit of difference because once a pan is heated up, there is no way you're picking it up directly from the handle without some kind of silicone cover or big towel covering it.

I do love my Lodge. I originally bought two 10” skillets to make deep dish pizzas in. Now own about 5 of their pans in total. One 8”, their 10” flat griddle, and a tiny 6” one that was a gag gift, but I love it for making egg patties for sandwiches.

Thanks Kent and Shannon for this great review of your cast iron cookware. It was very well thought out. I have a bunch of Lodge products and will be handing them down to someone who will use them after I'm gone. You all stay safe and keep up the good videos and fun around there. Fred.

I have all but the Marquette....Finex for searing (it's nice a heavy), Stargazer is my favorite for everyday cooking, with Field close second. I want a Marquette (I live in MI), but man, that price makes it tough.

I love Field and hope they never add pour spouts. It’s really been a non issue for me, I prefer the uniform look, wouldn’t want it any heavier or bulkier; and since I use the leather handle cover when stove cooking, the handle is not something I’d bother changing either. The pan is classy and doesn’t need to conform to other brand styles. Also, just use a potholder to hold the top end when pouring. The helper handle may be small, but it’s so much better when fitting it on the stove, in the oven, when storing, reduces weight, etc. In that respect, I think they made it the perfect size. 👍🏻

I had a Lodge skillet that I fought with to get a good seasoning on. I finally got tired of fighting and took a jitterbug sander and some 60 grit paper to it. 20 minutes later I had a smooth skillet and after a few pounds of bacon, the seasoning is coming along nicely. Dollar for dollar, the Lodge can't be beat if you're willing to work with it a little bit more.

Great video as always Kent! Very comprehensive look/discussion at what to consider when picking up some good cast iron 👍 Mighty fine array of examples on show here by the way 👍 Thanks for taking the time to pass along your knowledge my friend.

Another excellent tips video on what skillet is best for what it's used for, kent 👍

I have a Lodge skillet that I use everyday. The thing I like about it is that it is big enough that when I use it on my gas stove it has hot spots and cooler spots so I can fry bacon, add potatoes and then push it all aside and have room to try eggs. I was disappointed with it when I first got it , but then I took a sander to the inside and polished it smooth before re-seasoning it. I don't do any maintenance on it anymore, I just use it every day.

Excellent review Kent. I do a lot of dutch oven cooking and have enjoyed some great tasty food. Thanks for all you do and your recognization of our service members past and present is awesome. at the end of your videos. Thank you!

Your mention of passing down to generations ... memories of spending summers on my Grandmother's Iowa farm, helping her butcher chickens, and then enjoying her perfect fried chicken. My Mom died three years ago at 91 years of age, and I inherited that old Griswold skillet that was passed down to her by her Mom. Not only is it our favorite go-to skillet for most things, but every time I use it I can't help but remember my Grandmother standing over her gas stove and frying up that delicious chicken. Yes, there is more to classic cast iron than just being a kitchen implement.

I happened to be in Tennessee a while back and drove past the Lodge foundry. Picked up a good selection of seconds at a very reasonable price. First thing when I got home was to re-watch the video on smoothing and grab my sander. They have preformed very well and I use them daily. Thanks Kent for all the great content!

Great video for new skillets. I think the "newest" cast iron I have is an "Avid Outdoors" that I use for frying potatoes and sausage. I think I bought it at Walmart or somewhere about 25 years ago for maybe $20, and I love it even though it's a cheaper brand. My pantry is full of very old cast iron I bought from estate sales and had to knock the rust and junk off and reseason. I have some awesome 75-100+ year old BSR, WagnerWare, and even a very old Lodge with a single notch in the heat ring. Paid anywhere between $5 to $20 for each, but there was a lot of work to do to them to make them nice...and now I use them all the time.

I've been cooking cast for nearly 50 years and learned a lot here - handle design, spout and side handle. Thanks Kent.

Love your channel and content sir, thank you kindly for all the knowledge that you share. 🇺🇸

The best Cast Iron skillet I’ve seen was made in an old foundry in East Florence Alabama at a Foundry that is no longer in existence!!

Perfect timing. I just started using my old cast-iron pan again and I was looking to get something new. Great video as always

Great breakdown on a variety of cast iron! I have a 12in Lengend cast Iron that I love but it's HEAVY. Looking for a smaller, lighter skillet and this video was a great place to start.

Thanks for the reviews and the information you have given in this and other videos.

I grew up in S.Pittsburgh Tn. 1st job was working pouring skillets for Mr. John Lodge himself. They are without doubt, my favorite.

I have a system for managing a new lodge and find that the preseasoning is pretty great overall. 3 months of regular, quick uses and eggs are dancing in a lodge. But they definitely could be better out the box, though it's real hard to complain for the price given how workable they are and how well they continue to season over time. Also, regarding handles, the Chef Collection is pretty sweet. The 8" chef collection is my go-to egg and omellette pan and despite the rounded bottom shape and shallower sides, it absolutely still hold a box of jiffy cornbread mix without worry about spilling or cooking over. At some point, I'm excited to try some of these newer brands. Really feeling sold on trying a marquette sometime, but this vid kinda confirmed what was looking good about it on their product pages.

Great video Kent. I love my Star Gazer. For the price that’s a hard pan to beat, that said it is difficult to keep a seasoning on it some times. That said it always takes new seasoning well. I’m looking forward to the video that you hinted at.

Thanks for such a detailed and great rundown!

I like my little 8" Lodge. The short handle is perfect for car camping & cooking in small areas. Can't beat the new price of this US made pan, $11 @ Walmart. That rough pan surface bugged me though, so I sanded it smooth & reseasoned it. I always used to camp cook with titanium pots, but they lost heat way too fast. **My little Lodge is HEAVY, but my meal stays warm long after it's off the flame! Good old cast iron.👍

After watching your playlist on cast iron a few weeks ago I went ahead and ordered myself a Smithey No.12 and the glass lid for it. Couldn't be happier!

Such an excellent presentation, Kent! Thank you!! ♥️🙏🏼🐾🙏🏼♥️

I have a pair of old Griswolds. They are a couple of my favorites and will be given to my kids some someday.

I have used Lodge skillets (and other gear) for years. They are the oldest company, in this group. But I think they are beginning to see the competition and starting to make new and improved designs to stay current! But for the price, you can never go wrong with Lodge cookware. And if kept up, it will last for generations.

Mr. Kent! Another great and informative video! I’m wondering how does Smithey rank in these categories in your opinion? I remember y’all doing a video reviewing one a few years ago and was impressed with what I saw. As always thanks for all you and Mrs. Shannon do! With Gratitude, JR North Carolina

I own a Stargazer 10 inch. Fabulas pan. My Griswold is great also.

Kent and Shan, thank y’all so much for posting this, and taking the guesswork out of an otherwise complicated subject. Hope y’all are doing well. Jonathan in Morgan Mill, Texas.

Lodge 12" skillet and a 4qt dutch oven. Love them both. I have a few tri-ply stainless saute pans, well seasoned. These are great too.

I have a lot of vintage Iron from Wagner, Griswald, Sydney Hollow ware, Favorite Piqua ware, BSR.. but my most used larger pan is the lodge deep skillet, (1/2 of the combo). I don’t worry about the weight of Lodge because I’m not carrying a cast iron pan with me to different rooms of the house or taking it grocery shopping or taking it on walks with the dog. It hangs by the stove or sits in the oven. It’s a tremendous value for what you get. Yes the more expensive stuff is nice, but is it 10 times the money.. or more better? My finest cooking skillet is a BSR #3 that I use for eggs. They literally float in it and there is no build up of seasoning but that inside is black and shiny but you can see the iron. It looks blued. Paying more doesn’t make it better, albeit you might get some nicer handles, etc. For my money I can buy a whole lot of lodge and work on it a tiny bit and still have a completely serviceable pan that will very easily take a great seasoning and last for generations. Lodge is the last of the old company’s and a shining example of Blue collar cook ware, without overly inflated prices that capitalize on catch phrases like “small batch” “Heirloom quality”. They are all sand cast iron pans, but it is very interesting to see them all compared side by side. I can’t fault anyone for paying the premium price for a fine quality American made product, Even if I defend lodge. Sometimes pride of ownership is a valid reason to pay more if that’s what you want. They are all tremendously useful. Great video as always Kent and Shannon! May God bless you.

I sure have enjoyed the stargazer for the last 2 years still waiting for a cast lid for it.

Great review, Sir! I appreciate your insights based on experience.

Lodge is my favorite.

Great recap of cast iron and addition of the Marquette to your mix. I sure love the Field skillets I bought after you recommended them a few years ago! I appreciate ALL your videos!!

I’ve used my grandmother’s No 9 Mclary Drip Top Spider skillet (about 1930) and prefer it over the Lodge Blacklock skillet I’m currently using.

I have 5 pieces that I inherited from my mother. 3 of them were passed down from her grandmother, and the other 2 were pieces that we bought for Mom as gifts when we were kids, so she could cook more yummy food for us. I'm a trained chef, and I've spent more than 30 years in the foodservice industry (a rookie compared to Cowboy Kent). Today, I cook almost exclusively in my Mom's cast iron. Nothing else I've used performs as well or as consistently.

I inherited a small Wagner and a 10” Giswold from my grandparents after they passed away. I have really learned to appreciate those pieces. I’ve pieced together the rest of my set with Lodge skillets. They are great but require some work at first. Like you mentioned you just need to go around them and deburr any spots that were missed. I then take a palm sander and sand down the bottom inside of the pan until it is smooth. Clean, reseason and you will be good to go at a fraction of the price of the other (beautiful but $$$) skillets you featured. Thank Kent!

I have the 10.5 and 12 stargazer, and also use a field griddle and love them. However, my daily driver is a Wapak 6. Old iron just hands down takes the cake.

Looking forward to your video about flaking cast iron. Your cast iron videos are the best out there!

Fantastic!! Thank you for a clear guide and we can’t wait to pick up our first skillet. 🇦🇺

I love my Lodge skillets, but my dutch oven is a marquette and that thing is just amazing. I can use the lid as a skillet and the deep dish as a chili cooker, plus they have nice weight and handles. It's a bit heavier then my Lodges but it's my #1 goto for camping.

Cast iron videos are what brought me to you, Kent! Love to see your cast iron reviews and tips. Much credit to you, we have three Field skillets, one Stargazer skillet, and one Lodge Dutch oven. You mention here Field and Stargazer especially being slick and not necessarily holding seasoning as well long term. I’ve run into that recently, and I’m getting frustrated. I’m curious what separates the Marquette. I watched your review of it, and I’m definitely intrigued, though I’d like to see how it holds after 12-18 months of daily use. I wonder if I should have first familiarized myself with cast iron by cooking in a Lodge skillet before investing in the premium brands with the smoother surfaces. It seems like Lodge would hold the seasoning better, and the texture might allow for that seasoning to build and bond more effectively over time.

Watching Kent Rollins always puts me in a better mood. 😊

I sanded and seasoned my Lodge skillets, they work great. Thanks for the info Kent!

Love the cast iron videos Kent! I been a cast iron user for a good long while now and don't learn all that much from them anymore. That being said in the beginning of my cast iron journey you were my go to and for newbies searching around for info, I want them to find you!