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Originally Posted by ironbender
Originally Posted by Jim_Conrad
Originally Posted by FatCity67
Originally Posted by Jim_Conrad
I bought one a while back.

Have not used it yet but Lodge is damn solid.

In fact I just picked up a 12 inch skillet at the Swap Meet (dumps).

They left it right on the ledge before the dumpster.

I would have left it there....but it was a Lodge.

Thats a big skillet for sure.

Its hard to tell.

Its the same diameter as my Cabelas 12 inch. but the Lodge site calls it a 10.

Maybe Cabelas measures the rim and Lodge measures the bottom.

Maybe could it be a “No. “ 10?

i think there is a chinese version you might be able to get cheaper


[Linked Image from i.imgur.com]




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Originally Posted by sse
Originally Posted by ironbender
Originally Posted by Jim_Conrad
Originally Posted by FatCity67
Originally Posted by Jim_Conrad
I bought one a while back.

Have not used it yet but Lodge is damn solid.

In fact I just picked up a 12 inch skillet at the Swap Meet (dumps).

They left it right on the ledge before the dumpster.

I would have left it there....but it was a Lodge.

Thats a big skillet for sure.

Its hard to tell.

Its the same diameter as my Cabelas 12 inch. but the Lodge site calls it a 10.

Maybe Cabelas measures the rim and Lodge measures the bottom.

Maybe could it be a “No. “ 10?

i think there is a chinese version you might be able to get cheaper

Yeah buy chinese - they need the money for their military .


PRESIDENT TRUMP 2024/2028 !!!!!!!!!!


Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by Sycamore
Originally Posted by FatCity67
Best price I seen anywhere and it isnt even on sale yet. I bet they take it to $24.99 at some point. 2 10.5in skillets one deep fryer and one regular use as cover.

[Linked Image]

[Linked Image]

[Linked Image]



I bet you could bake in that outdoors as a Dutch oven. coals on top. need a trivet to get the bottom pan up a bit so you could have a few coals underneath.

https://gsioutdoors.com/dutch-oven-stand.html


Trivet?

When camping?

Why they heck did Ma Nature make rocks of all sizes then? wink

Geno


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In it is contentment
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she just won't make 3 of the same size, in the same place!


Originally Posted by jorgeI
...Actually Sycamore, you are sort of right....
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All great ideas.

Anyone peruse the Lodge website and see that Blacklock Line of CI they are producing?

http://www.lodgemfg.com/story/meet-blacklock-lodge-s-new-premium-line


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"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Cool looking handles. Bet they work, up to a point as they say in the piece.

Don't know the make of grandma's (great grandma's?) that our family still has, but it is a heck of a lot thinner than the newer lodge I have. Nice to see them coming out with a thinner model

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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I have a mess of family hand me down cast iron, and started collecting cast iron waffle irons about 15 years ago. I have seen Lodge sold in stores, and since I have never seen an old lodge cast iron anything assumed they were chineese and recent manufacture but it seems they have been casting cookware since around 1910. Anyone have a Lodge from the easrly days? All my good stuff, Griswold, etc have smooth internal surfaces, lodge seems to be more of an as-cast finish and rough.

On tomatoe acid affecting seasoning, from my experience I haven't seen this, and suspect a poor seasoned pan might be the reason? Good, old seasoned iron seems bulletproof from my experience.

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Might have to stop in a Williams Sonoma to check it out.

It is amazing how light my great grandmothers 1930's Griswold skillet is compared to Lodge's. Ill say one thing though you drop a lodge and it will dent or chip the floor. Drop the older CI and its just as likely to crack and break.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Aint no tomato acid getting through great grandmas seasoned pan.

[Linked Image]


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Well, I might prefer to get hit with the old family skillet than my Lodge, that's for sure.

But I'd really rather not get whacked with either.

Or drop one of them. Probably more than a few dents in some old wooden kitchen floors from them

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by Jim_Conrad
COSTCO???!!!!!

I didn't see that before.....hell with them guys!

lol,,, not a fan?

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That's a nice setup for a nice price. Thanks for sharing FC.

We've got several Lodge pieces and some Wagners. We bought them all new and they have served well. The deep skillet like the one pictured was bought at some garage sale or something. I don't know what brand that one is. The rest of the stuff here has brand names on it save for Grandma's small iron skillet. Maybe both of them are Lodge too but no markings I've ever seen.

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Originally Posted by hemiallen
I have a mess of family hand me down cast iron, and started collecting cast iron waffle irons about 15 years ago. I have seen Lodge sold in stores, and since I have never seen an old lodge cast iron anything assumed they were chineese and recent manufacture but it seems they have been casting cookware since around 1910. Anyone have a Lodge from the easrly days? All my good stuff, Griswold, etc have smooth internal surfaces, lodge seems to be more of an as-cast finish and rough.

On tomatoe acid affecting seasoning, from my experience I haven't seen this, and suspect a poor seasoned pan might be the reason? Good, old seasoned iron seems bulletproof from my experience.

1896 Joseph Lodge , Tennessee .


PRESIDENT TRUMP 2024/2028 !!!!!!!!!!


Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by kid0917
Originally Posted by Jim_Conrad
COSTCO???!!!!!

I didn't see that before.....hell with them guys!

lol,,, not a fan?



Jim's mad at their meat. haha


The deer hunter does not notice the mountains

"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto

There sure are a lot of America haters that want to live here...



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Susabitches!


I am MAGA.
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Originally Posted by FatCity67
Aint no tomato acid getting through great grandmas seasoned pan.

[Linked Image]


let it sit in there overnight with a little water...see what happens...


[Linked Image from i.imgur.com]



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Originally Posted by sse
Originally Posted by FatCity67
Aint no tomato acid getting through great grandmas seasoned pan.

[Linked Image]


let it sit in there overnight with a little water...see what happens...



That would be a rookie mistake, no?

And why some folks prefer "non-stick" stuff. Or stainless.

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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where CI is concerned there are alot of rookies, I used to be one


[Linked Image from i.imgur.com]



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Understood,

and although I grew up around the old family fry pan, I've made a mistake or two myself. blush

That is the good thing about cast, hard to ruin it. Seasoning gets bad...............reseason it. Burnt something in it, clean it out and reseason it. Cooked and left acidic food in it, reseason it. Managed to get rust in it, remove the rust and reseason it.

It's one of the reasons I'll always have it around. Can't do that when you overheat a teflon coated pan.

Geno


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by FatCity67
Might have to stop in a Williams Sonoma to check it out.

It is amazing how light my great grandmothers 1930's Griswold skillet is compared to Lodge's. Ill say one thing though you drop a lodge and it will dent or chip the floor. Drop the older CI and its just as likely to crack and break.



Like to know what the finish is like on these. My problem with lodge is the pebbly finish out of the box.


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