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Premium cast iron skillet

Old 02-26-2021, 01:56 PM
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Default Premium cast iron skillet

This started over on the cooking thread but it was recommended that I start a new thread here.

I am in the market for a really nice 12" cast iron skillet.

The two brands that are at the top of my list are:

Smithey's - Made in South Carolina, great reviews, Retails for $200.

https://smithey.com/products/no-12-cast-iron-skillet

Butter Pat - Made right here in Maryland on the Eastern Shore. Retails for $295.

https://butterpatindustries.com/coll...ts/j-type-joan

I am not at all interested in Lodge skillets. I know some folks love them and that's great, that's just not what I am looking for.

I am very interested to hear the opinions of those who have and use higher end cast iron.






Old 02-26-2021, 02:06 PM
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Check these out , on my list
Old 02-26-2021, 02:51 PM
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Not trying to derail the thread, but what are the differences between the Lodge and higher end? I had no idea there was another tier of cast iron...
Old 02-26-2021, 02:54 PM
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I always figured a cast iron skillet was a cast iron skillet but that video of borough furnace looks topnotch!
Old 02-26-2021, 02:55 PM
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We have both a 10 inch and 12 inch cast iron skillet. We cook for 3, like both skillets but get a lot more use out of the 10 inch.
Old 02-26-2021, 03:03 PM
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higher end cast iron...is there such a thing?

What's the difference?

Pretty much what I figured...pay attention to the last sentence.

Lodge Cast Iron Versus Finex, Smithey, and Field | Kitchn (thekitchn.com)

Last edited by LWLoadie; 02-26-2021 at 03:17 PM.
Old 02-26-2021, 03:07 PM
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paying $200 to $300 for a single cast iron pan just seems like throwing money away.
something to brag about maybe to others, but not needed to get a good cooking pan
Need to learn to clean them properly to keep them in good shape.
had a problem with the ex wife on that while we were married

Last edited by 99yam40; 02-26-2021 at 03:14 PM.
Old 02-26-2021, 03:11 PM
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Well someone has to be a fool. Seriously, the seasoning process is what makes the pan. Cast iron is by nature low end. You are over thinking this.
Old 02-26-2021, 03:14 PM
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I think if I was to spend more than $50 for a cast iron pan I would look for an old vintage pan with 50+ yrs of seasoning on it.
Old 02-26-2021, 03:15 PM
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we have a cast iron wok (40 years), several 6' pans used for cornbread, various other larger ones. some of these are close to 100 years old but I doubt that all total they cost $100.. they are used daily!

Johnboy
Old 02-26-2021, 03:19 PM
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Originally Posted by ChrisW21 View Post
I think if I was to spend more than $50 for a cast iron pan I would look for an old vintage pan with 50+ yrs of seasoning on it.
I took an old pan to work and had a guy burn off the alligator skin coating off the outside, cleaned it up and re-seasoned it, still using it.
I think My mom gave me that pan when I left home in 71
Old 02-26-2021, 03:22 PM
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Originally Posted by Johnboy View Post
we have a cast iron wok (40 years), several 6' pans used for cornbread, various other larger ones. some of these are close to 100 years old but I doubt that all total they cost $100.. they are used daily!

Johnboy
6 ft and larger are some big pans
Old 02-26-2021, 03:23 PM
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Someday when I want to throw some coin at an old timey cooking pan, I'm going to get one of these. https://stargazercastiron.com/

Benefits of a 'premium' cast iron include a smoother machined surface inside instead of the sand-cast roughness of something like a lodge.

That being said, there are youtube vids of guys taking grinders to the inside of their lodge pans to smooth them out.
Old 02-26-2021, 03:33 PM
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Autobahn should be along shortly I’m pretty sure he collects some of the higher end cast iron.
The higher end cast iron is smoother and lighter than the cheaper stuff. Does it make a difference in how it cooks? Who knows. I have a 6 and 8 inch le creuset that I use every day for eggs and they do great. Got em at the thrift store for 8 bucks each. If the OP wants to buy an expensive pan that he can pass on to his grandkids who cares? I personally like knives. I have a wustov pro 10 inch chefs knife that I can get sharp enough to shave. Doesn’t mean I wouldn’t drop 300-400 on a knife from a custom maker.
Old 02-26-2021, 03:37 PM
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We got an Emeril cast iron as a wedding gift. I had my reservations about it but we’ve had it since 2012 and it’s well seasoned and pretty awesome. I cook everything in it and it’s NEVER seen a sud of soap. I usually just rinse and the put it in a hot oven to dry. A lot of times I just wipe it out with a paper towel.
Old 02-26-2021, 03:46 PM
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Here I are. Field Skillet is the one you want. I have a pile of iron. Field is the closest to the old/good stuff out there. Lodge blacklock is close, and a great value. If I was only buying one, it would be a number 10 or
12
Old 02-26-2021, 03:51 PM
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Never mind.

Guess you all never splurged on yourself and bought something you didn't necessarily need but just wanted and could afford. Not a car, a boat, a rod, a reel, a gun, or so forth? Never?

I was simply asking if anyone here on THT had one of these and could provide some feedback.

By your responses, I'm gonna assume none of you do.

Last edited by Tawn; 02-26-2021 at 04:05 PM.
Old 02-26-2021, 04:43 PM
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Originally Posted by JiNative888 View Post
We got an Emeril cast iron as a wedding gift. I had my reservations about it but we’ve had it since 2012 and it’s well seasoned and pretty awesome. I cook everything in it and it’s NEVER seen a sud of soap. I usually just rinse and the put it in a hot oven to dry. A lot of times I just wipe it out with a paper towel.
The greatest service you can do to a cast iron skillet is to scrub it with salt and just a little water using a towel. Nothing you can do that will improve the seasoning of a cast iron skillet better then using it regularly and scrubbing with SALT.

Let me say it one more time because it really is that effective and since this thread has as many posts as it does without mentioning salt, it needs to be said again.

When you’re done with your cast iron skillet, dump in a couple tablespoons of SALT, add just a little water to make a paste and scrub the skillet with the salt paste. This practice works BEST if you do it while the skillet is still warm.



Old 02-26-2021, 04:48 PM
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Dish soap doesn’t hurt them a bit once they are seasoned. Just don’t soak them in soapy or non-soapy water. The no soap rule was established back when most soaps contained lye.

that said, it’s not necessary most of the time, but it’s not the cast iron enemy that it’s made out to be. Grandmas info wasn’t wrong, she was just working with different information and soaps compared to what we have today.
Old 02-26-2021, 04:52 PM
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I let it it cool down some then rinse with hot water and hit it with nylon brush if needed and dry. I always coat with light layer of olive oil before storing.


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