Cast iron cookware

[Bill G]

Picked up a free, round, griddle yesterday. 10”; ‘Paula Deen’ brand.........Philbert

Are you sure? Looks to be a bit off-color for her to edorse

 

[Philbert]

This one followed me home today.

10-1/2” top. 8-1/2” inside bottom.
Thin. Light (5# 2.5 oz).

No visible name. Full ring on bottom. Does not have the BSR style ‘trianglular’ handle.

‘D’ on back of handle. Might have an ‘O’ (?) on front. Maybe more after I strip it?










Philbert

 

[Junk Meister]

" I've been reading that's a bad idea. That's why I went with the electrolysis approach, which worked wonderfully!!!"


I've done this with my pans and came out fine. Just don't dunk it in cold water...let it cool naturally. Temperatures are a lot hotter when it's being cast.

Don't do the square skillets they will crack in the bottom where the handle makes a unbalanced heat sink(my way of thinking)

 

[stretch5881]

I do enjoy using the cast irons. Last night I made side pork and potato pancakes in the 12".

 

[Philbert]

Ends today at COSTCO!

Less than I see many used skillets selling for!

Good holiday presents?
(Limit 5).

Philbert

 

[stretch5881]

Headed out to work in the shop. Got to get stuff cleard out for running wire tomorrow and do some more on the tractor. Does it never end?

View attachment 472847

Ends today at COSTCO!

Less than I see many used skillets selling for!

Good holiday presents?
(Limit 5).

Philbert

My wife bought a new 12" Lodge last year. I didn't like the rough finish. So, flap discs on an assortment of grinders took care of that. Reseasoned it and then made 5# of bacon and all is good.

 

[Philbert]

My wife bought a new 12" Lodge last year. I didn't like the rough finish. So, flap discs on an assortment of grinders took care of that. Reseasoned it and then made 5# of bacon and all is good.

The finish coarseness on modern Lodge skillets has been discussed for some time.

Older Wagner, Griswold, etc., skillets are pretty smooth, along with newer, upscale brands, like Field.

Lodge claimed the rough casting suface helps with seasoning.

I was skeptical.

The 12” Lodge skillet I use most often has a built up seasoning, after several years of use, but still has a noticeable ’grit’ texture.

When I see Lodge cast iron in stores, I habitually run my finger on the inside surface (along with comparing prices).

There is a wide variety of surface textures: as different as different sandpaper grits, across similar products.

So, I don’t think that the specific texture is intentional, as much as it reflects process variation. And, a reluctance to use more costly casting and finishing metods. Even on their higher end ‘Blacklock’ line.

Flap discs, or other abrasive tools, is one approach: takes some time and effort. I just can’t stop thinking about how much more efficiently this could be done at the factory.

Philbert

 

[Philbert]

I had heard this: something discussed before. This showed up in FB feed today.

Lodge discontinuing their ‘Made in USA’ enameled cookware. Will continue selling their products made overseas.

If you want the ‘Made in USA’ stuff, act soon!


Philbert

 

[stretch5881]

I had heard this: something discussed before. This showed up in FB feed today.

Lodge discontinuing their ‘Made in USA’ enameled cookware. Will continue selling their products made overseas.

If you want the ‘Made in USA’ stuff, act soon!
View attachment 477399

Philbert

Good thing we have a couple of different sizes. They'll last the rest of our lives.

 

[Wilhelm]

I had heard this: something discussed before. This showed up in FB feed today.

Lodge discontinuing their ‘Made in USA’ enameled cookware. Will continue selling their products made overseas.

If you want the ‘Made in USA’ stuff, act soon!
View attachment 477399

Philbert

Hey, lets shift production to a cheaper workforce country to temporarily increase profit.

Oh no, why are sales dropping?!

Typical.

 

[Philbert]

(Duplicate post: ignore)

 

[Philbert]

Hey, lets shift production to a cheaper workforce country to temporarily increase profit.

Oh no, why are sales dropping?!

Those cheaper models will still be sold.

The higher price, all made in USA line is being dropped.

Philbert

 

[jacob j.]

Those cheaper models will still be sold.

The higher price, all made in USA line is being dropped.

Philbert

Interesting - their website doesn't say anything about the USA Enameled line being discontinued although they do have some pieces on sale.

You need to take those Facebook ads with a grain of salt - most of them are scams.

 

[Philbert]

their website doesn't say anything about the USA Enameled line being discontinued

If you Google ’Lodge cast iron USA enameled line discontinued?’ you will find lots of confirming posts on a number of different sites.

Philbert

 

[jacob j.]

If you Google ’Lodge cast iron USA enameled line discontinued?’ you will find lots of confirming posts on a number of different sites.

Philbert

Upon Googling I see some posts on Reddit and Facebook...but I'm not seeing anything reputable. Misinformation spreads on the internet like wildfire in an eastern Oregon grass field in late August...so I'll believe it when I see it.

 

[Hinerman]

If you Google ’Lodge cast iron USA enameled line discontinued?’ you will find lots of confirming posts on a number of different sites.

Philbert

I thought the enameled stuff was already made overseas, and had been for a long time. No?

 

[Philbert]

I thought the enameled stuff was already made overseas, and had been for a long time. No

They had 2 lines: all made in USA; and made overseas (or enameled overseas). They didn’t do a good job of explaining that on their website.

Philbert

 

[JimG.]

The finish coarseness on modern Lodge skillets has been discussed for some time.

Back when I did a fair bit of greensand casting you would use a finer sand against the pattern and ram up coarser stuff for the rest. This would get you a finer surface to your casting if that was what you were looking for. I have only ever worked in art foundry settings, though. I have no idea how big industrial production outfits go about things.

 

[Wilhelm]

Back when I did a fair bit of greensand casting you would use a finer sand against the pattern and ram up coarser stuff for the rest. This would get you a finer surface to your casting if that was what you were looking for. I have only ever worked in art foundry settings, though. I have no idea how big industrial production outfits go about things.

In modern automated mass production one single sand mix is being utilized to maximize output.

The sand grit is being chosen depending on desired surface finish:
- finer sand for a smoother surface, but the mold breathes less well which causes surface porosities and gas bubbles to be present in the cast
- coarser sand results in a rougher surface texture, but the molds breathe better and said surface porosities & gas bubbles are much less of an issue

Talking classic atmospheric casting in sand molds.

 

[Hinerman]

They had 2 lines: all made in USA; and made overseas (or enameled overseas). They didn’t do a good job of explaining that on their website.

Philbert

Makes sense, and this is how I understood it. It is my understanding that there is no USA enameling company, which is why Lodge enameled products are inferior to the European (French) enamel ware. Discontinuing the enamel line is no loss imo, other than it was a more affordable product over Le Creuset or Staub.