REVscene Automotive Forum - View Single Post - The Care and Feeding of your Cast Iron Skillet

Bonka · 12-02-2016, 07:54 PM

Lodge is great and cheap. Don't listen to those pretentious haters who complain about the unpolished cooking surface, weight, thickness or pre-seasoning method they use. It works fine right out of the box. I own one on top of an 80yr old Griswold and a couple of pre-1960 Wagner's and they all work exactly the same despite the differences. The Lodge that is sold at The Bay is mostly the Chef's Skillet style, however. Actually, the Lodge stuff works great in the oven due to the thicker casting and helper handle.

And you definitely do not need to spend $200 on Finex or other philosophical CI makers on Kickstarter.

12-02-2016, 07:54 PM	#28
Bonka I contribute to threads in the offtopic forum Join Date: Dec 2001 Location: Vancouver Posts: 2,830 Thanked 755 Times in 318 Posts Failed 20 Times in 7 Posts Member's Picture Albums	Lodge is great and cheap. Don't listen to those pretentious haters who complain about the unpolished cooking surface, weight, thickness or pre-seasoning method they use. It works fine right out of the box. I own one on top of an 80yr old Griswold and a couple of pre-1960 Wagner's and they all work exactly the same despite the differences. The Lodge that is sold at The Bay is mostly the Chef's Skillet style, however. Actually, the Lodge stuff works great in the oven due to the thicker casting and helper handle. And you definitely do not need to spend $200 on Finex or other philosophical CI makers on Kickstarter. __________________ SHIFT_ "Harvey Belafonte ain't black. He's just a good looking white guy dipped in caramel. " - Archie Bunker