On this episode of ‘Dan Does,’ host Daniel Geneen visits the Lodge factory in Tennessee to see how cast iron pans go from scrap metal to must-have cookware.
VIDEO HERE (13:25 minutes)
On this episode of ‘Dan Does,’ host Daniel Geneen visits the Lodge factory in Tennessee to see how cast iron pans go from scrap metal to must-have cookware.
VIDEO HERE (13:25 minutes)
I have refurbished and used cast iron for years. The only other cookware I use is some waterless cookware.
ReplyDeleteI have probably 50+ pieces of cast iron cookware & not a single piece of Lodge, except the 3in ashtray.
ReplyDeleteAwesome video. I just ordered a set from them. I was always curious to try cast iron cookware but didn't know much about it. Their website answers all the questions you might have about cast iron cookware. You can tell there is a lot of pride put into their products.
ReplyDeleteToday's cast iron is not the same as that of old. It's much thicker, much rougher, much heavier. The old Griswold's from the 50's and earlier was a much more refined cast iron pan, machined to smoothness and much lighter. But it takes a lot more manufacturing to turn these out. Lodge has no doubt found a niche where they can turn a profit, and I have a couple of Lodge pans, but.....more often then not, it's my mom's Griswold that comes off the shelf.
ReplyDeleteExactly Ag. The older stuff is polished smooth and works far better in my experience. The newish "pebble" finish Lodge is much more prone to sticking.
DeleteSearch out older stuff at garage sales. (Aussie "Wagner Ware" is very good).
They operate a retail store that is in the same area as Smokey Mountain Knife Works.
ReplyDeleteIt's amazing how many products they make.
Dw Oppresso Liber
They do indeed, you must be near there, too? I drove by both of them.on the way to work today!
DeleteThank you for posting that.
ReplyDeleteMost of my old stuff is Lodge—single notch, three-notch and an arc logo. I have some newer Lodge as well—they hit a home run with their Blacklock line IMO. Black locks are lighter and smoother. Not as smooth as a Field or a Butterpat but much less expensive.
Glad to have seen this. Thank you.
ReplyDeleteI have some older Lodge and some Griswold pieces, all very smooth (and all inherited), and some newer Lodge items, as well. When I get one of the newer pieces, I will use a grinding stone and cooking oil - the grinding stone is dedicated to this use only - to get the smoother finish that I want. It's the kind of stone that fits into a drill, but I don't use a power tool, or it would sling oil everywhere. Have to do this grinding by hand, and it is a slow process that can take watching several movies to complete, but it's worth it.
I almost exclusively use lodge stuff. I absolutely love their products. 4 bread pans, 2 8 inch flats, 2 8 inch by 1.5 inch, one 8 inch by 4 inch and one 12 inch by 6 inch. My kids will fight over these beauties. I have some Henkel stainless steel too and one HUGE $300 (pre-Biden) dollar soup pot that holds about 6 gallons.
ReplyDeleteI do not understand how anyone can fry anything on steel instead of iron. I have my doubts about the sanity of any other cooking product. Non stick uses teflon which will kill birds if it overheats. Plus it is only good for a few uses before it flakes. Granite coated stuff will flake.