I'm looking for a good quality skillet. The saleswoman at a local
department store recommended Lodge iron skillets even though they don't
sell them. That was impressive in itself. Does anyone own one? If so,
what do you think? I see them on sale at Amazon for just $14.99. Thanks.

tenplay wrote:

> I'm looking for a good quality skillet. The saleswoman at a local
> department store recommended Lodge iron skillets even though they don't
> sell them. That was impressive in itself. Does anyone own one? If so,
> what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I'm still using some my mother's Lodge frypans I got when I set up
housekeeping. And I'm not your spring chicken anymore. Use & maintain it right
& it lasts forever and ever. OTH, my husband was concerned with some cast iron I
bought at a garage sale. He thought that perhaps "foreign" cast iron might have
impurities that would leach out to the food. Anybody comment on that one?
Edrena

skoonj wrote:
> "tenplay" > wrote in message
> ...
>
>>I'm looking for a good quality skillet. The saleswoman at a local
>>department store recommended Lodge iron skillets even though they don't
>>sell them. That was impressive in itself. Does anyone own one? If so,
>>what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
>
> Everyone owns one, and we all love them.
>
> I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> cheap anywhere. It's not clear, though, whether you were looking for cast
> iron and are now asking about Lodge, or whether you were simply looking for
> any skillet and are now considering cast iron. Are you already a cast iron
> user?
>
> -T
>
>

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

skoonj wrote:
> "tenplay" > wrote in message
> ...
>
>>I'm looking for a good quality skillet. The saleswoman at a local
>>department store recommended Lodge iron skillets even though they don't
>>sell them. That was impressive in itself. Does anyone own one? If so,
>>what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
>
> Everyone owns one, and we all love them.
>
> I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> cheap anywhere. It's not clear, though, whether you were looking for cast
> iron and are now asking about Lodge, or whether you were simply looking for
> any skillet and are now considering cast iron. Are you already a cast iron
> user?
>
> -T
>
>

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

> I recall using a cast iron skillet many years ago and not being
> impressed because it was too heavy and got rusty. As a young man, I
> probably didn't treat it right. The new Lodge skillets are preseasoned
> and don't seem so challenging to take care of. So I am willing once
> again to try it out.

Pre-seasoned. Hah.

It's not hard to get them truely seasoned, you just have to remember to
dry out & reseason after each use.

I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
iron. After each use I scrub under hot water, dry with a paper towel,
put on a warmed stove top & rub the inside with some crisco, then turn
off stovetop.

P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay.
Just think of what the shipping would cost you.

In article >,
tenplay > wrote:

> I'm looking for a good quality skillet. The saleswoman at a local
> department store recommended Lodge iron skillets even though they don't
> sell them. That was impressive in itself. Does anyone own one? If so,
> what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

but then I've been spoilt by antique Griswolds. ;-)

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
tenplay > wrote:

> I'm looking for a good quality skillet. The saleswoman at a local
> department store recommended Lodge iron skillets even though they don't
> sell them. That was impressive in itself. Does anyone own one? If so,
> what do you think? I see them on sale at Amazon for just $14.99. Thanks.

I would not buy one on a bet... They weigh a damned TON and are rough as
sandpaper,

but then I've been spoilt by antique Griswolds. ;-)

Cast Iron will last a lifetime. Get the best you can afford, not the
cheapest you can buy!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
"skoonj" > wrote:

> "tenplay" > wrote in message
> ...
> > I'm looking for a good quality skillet. The saleswoman at a local
> > department store recommended Lodge iron skillets even though they don't
> > sell them. That was impressive in itself. Does anyone own one? If so,
> > what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
> Everyone owns one, and we all love them.

Not.
Only because you don't know any better! ;-)

>
> I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> cheap anywhere. It's not clear, though, whether you were looking for cast
> iron and are now asking about Lodge, or whether you were simply looking for
> any skillet and are now considering cast iron. Are you already a cast iron
> user?
>
> -T
>
>

Lodge is cheap... for a reason. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
"skoonj" > wrote:

> "tenplay" > wrote in message
> ...
> > I'm looking for a good quality skillet. The saleswoman at a local
> > department store recommended Lodge iron skillets even though they don't
> > sell them. That was impressive in itself. Does anyone own one? If so,
> > what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
> Everyone owns one, and we all love them.

Not.
Only because you don't know any better! ;-)

>
> I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> cheap anywhere. It's not clear, though, whether you were looking for cast
> iron and are now asking about Lodge, or whether you were simply looking for
> any skillet and are now considering cast iron. Are you already a cast iron
> user?
>
> -T
>
>

Lodge is cheap... for a reason. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
tenplay > wrote:

> skoonj wrote:
> > "tenplay" > wrote in message
> > ...
> >
> >>I'm looking for a good quality skillet. The saleswoman at a local
> >>department store recommended Lodge iron skillets even though they don't
> >>sell them. That was impressive in itself. Does anyone own one? If so,
> >>what do you think? I see them on sale at Amazon for just $14.99. Thanks.
> >
> >
> > Everyone owns one, and we all love them.
> >
> > I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> > cheap anywhere. It's not clear, though, whether you were looking for cast
> > iron and are now asking about Lodge, or whether you were simply looking for
> > any skillet and are now considering cast iron. Are you already a cast iron
> > user?
> >
> > -T
> >
> >
>
> I recall using a cast iron skillet many years ago and not being
> impressed because it was too heavy and got rusty. As a young man, I
> probably didn't treat it right. The new Lodge skillets are preseasoned
> and don't seem so challenging to take care of. So I am willing once
> again to try it out.

I did.

I gave it away to the thrift store.

Sorry guys, I really hate Lodge! I'm starting to get some arthritis in
my hands. I need my beautiful lightweight Griswolds!

And they distribute heat just fine.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

They are, indeed, preseasoned -- although you will still need to make sure
you clean them & especially dry & re-oil them per the manufacturer's
instructions is you want them to stay that way.

Contrary to what one of the other posters had to say, you *want* weight in
cast iron. Not only does the weight affect heat distribution, it also
affects how heat is retained and released to the cooking food. A light
skillet might work OK for something that cooks quickly (i.e., frying an
egg), but would be unsuitable for many other uses.

For example, I sometimes heat my skillet to 500° in the oven before searing
steaks in it. Other times, it's perfect for tenderloin roasts and the like
where you sear the meat on the stovetop and then put the skillet and all
into the oven.

--
Jim.

"tenplay" > wrote in message
...
skoonj wrote:
> "tenplay" > wrote in message
> ...
>
>>I'm looking for a good quality skillet. The saleswoman at a local
>>department store recommended Lodge iron skillets even though they don't
>>sell them. That was impressive in itself. Does anyone own one? If so,
>>what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
>
> Everyone owns one, and we all love them.
>
> I believe Bed Bath & Beyond sells them. They're not uncommon and generally
> cheap anywhere. It's not clear, though, whether you were looking for cast
> iron and are now asking about Lodge, or whether you were simply looking
> for
> any skillet and are now considering cast iron. Are you already a cast iron
> user?
>
> -T
>
>

I recall using a cast iron skillet many years ago and not being
impressed because it was too heavy and got rusty. As a young man, I
probably didn't treat it right. The new Lodge skillets are preseasoned
and don't seem so challenging to take care of. So I am willing once
again to try it out.

Denise~* wrote:

> I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
> iron. After each use I scrub under hot water, dry with a paper towel,
> put on a warmed stove top & rub the inside with some crisco, then turn
> off stovetop.

I never use soap on mine. It is an old one, like yours and was seasoned
correctly. After I have cooked in it, I run hot water on the tap and run
the still HOT pan under the water and "scour" with a bamboo wok brush
and paper towel dry.

Slick as a whistle.


jim

Katra wrote:
> In article >,
> tenplay > wrote:
>
>
>>I'm looking for a good quality skillet. The saleswoman at a local
>>department store recommended Lodge iron skillets even though they don't
>>sell them. That was impressive in itself. Does anyone own one? If so,
>> what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>
>
> I would not buy one on a bet... They weigh a damned TON and are rough as
> sandpaper,
>
> but then I've been spoilt by antique Griswolds. ;-)
>
> Cast Iron will last a lifetime. Get the best you can afford, not the
> cheapest you can buy!


Here's a thought: did women suffer from iron deficiency as much when
they cooked with cast iron as they do now because of using non-iron pans?

Wondering if the decline in use of cast iron use coincided with a rise
in iron deficiency in women.


jim

Katra wrote:

> I would not buy one on a bet... They weigh a damned TON and are rough as
> sandpaper,

Actually, when I did purchase some Lodge years ago, I amazingly got them
to a state of where they worked quite nicely. I just kept on forgetting
them on the stove when I would dry & reseason. I kept burning the nice
seasoning off & filling the house with smoke. After one too many times
of doing this, DH got mad at me & threw them out.

> but then I've been spoilt by antique Griswolds. ;-)

I can relate. The pans I inherited are a mix of Griswolds & Wagners.
All perfectly seasoned. I also got a really cool rectangular griddle
that I'm not sure of the brand, but it's soo cool. Needless to say, I
treat these like babies.

> Cast Iron will last a lifetime. Get the best you can afford, not the
> cheapest you can buy!

I'm still of the opinion that Lodge is not the "cheapest". I have
actually seen worse! They are good starter pieces IMHO.

In article >,
JimLane > wrote:

> Katra wrote:
> > In article >,
> > tenplay > wrote:
> >
> >
> >>I'm looking for a good quality skillet. The saleswoman at a local
> >>department store recommended Lodge iron skillets even though they don't
> >>sell them. That was impressive in itself. Does anyone own one? If so,
> >> what do you think? I see them on sale at Amazon for just $14.99. Thanks.
> >
> >
> > I would not buy one on a bet... They weigh a damned TON and are rough as
> > sandpaper,
> >
> > but then I've been spoilt by antique Griswolds. ;-)
> >
> > Cast Iron will last a lifetime. Get the best you can afford, not the
> > cheapest you can buy!
>
>
> Here's a thought: did women suffer from iron deficiency as much when
> they cooked with cast iron as they do now because of using non-iron pans?

That's kind of a moot point.
Griswold IS cast iron and I seldom cook in anything else...

and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
Can you say the same?

>
> Wondering if the decline in use of cast iron use coincided with a rise
> in iron deficiency in women.

No, our stupid idiot FDA preaching that "meat is evil" is the cause!

It's the best source of absorbable iron.

>
>
> jim
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
JimLane > wrote:

> Katra wrote:
> > In article >,
> > tenplay > wrote:
> >
> >
> >>I'm looking for a good quality skillet. The saleswoman at a local
> >>department store recommended Lodge iron skillets even though they don't
> >>sell them. That was impressive in itself. Does anyone own one? If so,
> >> what do you think? I see them on sale at Amazon for just $14.99. Thanks.
> >
> >
> > I would not buy one on a bet... They weigh a damned TON and are rough as
> > sandpaper,
> >
> > but then I've been spoilt by antique Griswolds. ;-)
> >
> > Cast Iron will last a lifetime. Get the best you can afford, not the
> > cheapest you can buy!
>
>
> Here's a thought: did women suffer from iron deficiency as much when
> they cooked with cast iron as they do now because of using non-iron pans?

That's kind of a moot point.
Griswold IS cast iron and I seldom cook in anything else...

and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
Can you say the same?

>
> Wondering if the decline in use of cast iron use coincided with a rise
> in iron deficiency in women.

No, our stupid idiot FDA preaching that "meat is evil" is the cause!

It's the best source of absorbable iron.

>
>
> jim
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra wrote:
> In article >,
> JimLane > wrote:
>
>
>>Katra wrote:
>>
>>>In article >,
>>> tenplay > wrote:
>>>
>>>
>>>
>>>>I'm looking for a good quality skillet. The saleswoman at a local
>>>>department store recommended Lodge iron skillets even though they don't
>>>>sell them. That was impressive in itself. Does anyone own one? If so,
>>>> what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>>>
>>>
>>>I would not buy one on a bet... They weigh a damned TON and are rough as
>>>sandpaper,
>>>
>>>but then I've been spoilt by antique Griswolds. ;-)
>>>
>>>Cast Iron will last a lifetime. Get the best you can afford, not the
>>>cheapest you can buy!
>>
>>
>>Here's a thought: did women suffer from iron deficiency as much when
>>they cooked with cast iron as they do now because of using non-iron pans?
>
>
> That's kind of a moot point.
> Griswold IS cast iron and I seldom cook in anything else...
>
> and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
> Can you say the same?
>
>
>>Wondering if the decline in use of cast iron use coincided with a rise
>>in iron deficiency in women.
>
>
> No, our stupid idiot FDA preaching that "meat is evil" is the cause!
>
> It's the best source of absorbable iron.
>
>
>>
>>jim

You missed the point, katra, about iron by talking about Griswold. I
could care less about what cast iron you use. It was about using iron
cookware, REGARDLESS OF BRAND.

My question still stands on whether or not there is a relationship
between the decline in the use of cast iron and the rise of iron
deficiency in women.

I am very happy you have a lot of iron. Can you say the same for all
other women? Not a chance. The rise in iron deficiency predates the FDA
stance on meat by many, MANY, years, so I don't think meat is the
primary cause. Could be, but that is after the fact.


I could care less about the Griswold. If they are lighter, then they are
thinner, are they not? And one of the very best things about cast iron
is that it is a great heat sink, especially if you are frying. Your
Griswold would be inferior in that capacity to the old Lodge stuff I have.


jim

Katra wrote:
> In article >,
> JimLane > wrote:
>
>
>>Katra wrote:
>>
>>>In article >,
>>> tenplay > wrote:
>>>
>>>
>>>
>>>>I'm looking for a good quality skillet. The saleswoman at a local
>>>>department store recommended Lodge iron skillets even though they don't
>>>>sell them. That was impressive in itself. Does anyone own one? If so,
>>>> what do you think? I see them on sale at Amazon for just $14.99. Thanks.
>>>
>>>
>>>I would not buy one on a bet... They weigh a damned TON and are rough as
>>>sandpaper,
>>>
>>>but then I've been spoilt by antique Griswolds. ;-)
>>>
>>>Cast Iron will last a lifetime. Get the best you can afford, not the
>>>cheapest you can buy!
>>
>>
>>Here's a thought: did women suffer from iron deficiency as much when
>>they cooked with cast iron as they do now because of using non-iron pans?
>
>
> That's kind of a moot point.
> Griswold IS cast iron and I seldom cook in anything else...
>
> and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
> Can you say the same?
>
>
>>Wondering if the decline in use of cast iron use coincided with a rise
>>in iron deficiency in women.
>
>
> No, our stupid idiot FDA preaching that "meat is evil" is the cause!
>
> It's the best source of absorbable iron.
>
>
>>
>>jim

You missed the point, katra, about iron by talking about Griswold. I
could care less about what cast iron you use. It was about using iron
cookware, REGARDLESS OF BRAND.

My question still stands on whether or not there is a relationship
between the decline in the use of cast iron and the rise of iron
deficiency in women.

I am very happy you have a lot of iron. Can you say the same for all
other women? Not a chance. The rise in iron deficiency predates the FDA
stance on meat by many, MANY, years, so I don't think meat is the
primary cause. Could be, but that is after the fact.


I could care less about the Griswold. If they are lighter, then they are
thinner, are they not? And one of the very best things about cast iron
is that it is a great heat sink, especially if you are frying. Your
Griswold would be inferior in that capacity to the old Lodge stuff I have.


jim

Denise~* wrote:
> Katra wrote:
>
>> I would not buy one on a bet... They weigh a damned TON and are rough
>> as sandpaper,
>
>
> Actually, when I did purchase some Lodge years ago, I amazingly got them
> to a state of where they worked quite nicely. I just kept on forgetting
> them on the stove when I would dry & reseason. I kept burning the nice
> seasoning off & filling the house with smoke. After one too many times
> of doing this, DH got mad at me & threw them out.


Jumping in, all my Lodge are smooth. Of course, they are about 50 years
old. The exterior is not as smooth, but certainly is not rough in terms
of sandpaper.

BTW, I can relate to the burning and smoking. I had to unlearn a lot of
stuff and re-learn to use cast iron instead of the light weight stuff I
had when I inherited these.

I'll stay with them until I cannot handle the weight, but that may be
quite a few more years.


jim

Denise~* wrote:
>
>> I recall using a cast iron skillet many years ago and not being
>> impressed because it was too heavy and got rusty. As a young man, I
>> probably didn't treat it right. The new Lodge skillets are
>> preseasoned and don't seem so challenging to take care of. So I am
>> willing once again to try it out.
>
>
> Pre-seasoned. Hah.
>
> It's not hard to get them truely seasoned, you just have to remember to
> dry out & reseason after each use.
>
> I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
> iron. After each use I scrub under hot water, dry with a paper towel,
> put on a warmed stove top & rub the inside with some crisco, then turn
> off stovetop.
>
> P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay. Just
> think of what the shipping would cost you.

Or try your local hardware store. The one's around here all carry cast
iron cookware, mostly Lodge brand. And ditto on the reseasoning--that's
exactly what I do with mine after each use. Mine's a Wagner (originally
seasoned by my Mom 25 years ago when I went out on my own), but I
seasoned up a Lodge for a friend of mine a few years ago and it seems to
be working fine for him.

BK

Denise~* wrote:
>
>> I recall using a cast iron skillet many years ago and not being
>> impressed because it was too heavy and got rusty. As a young man, I
>> probably didn't treat it right. The new Lodge skillets are
>> preseasoned and don't seem so challenging to take care of. So I am
>> willing once again to try it out.
>
>
> Pre-seasoned. Hah.
>
> It's not hard to get them truely seasoned, you just have to remember to
> dry out & reseason after each use.
>
> I luckily inherited my grandma's wonderfully seasoned 50+ year old cast
> iron. After each use I scrub under hot water, dry with a paper towel,
> put on a warmed stove top & rub the inside with some crisco, then turn
> off stovetop.
>
> P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay. Just
> think of what the shipping would cost you.

Or try your local hardware store. The one's around here all carry cast
iron cookware, mostly Lodge brand. And ditto on the reseasoning--that's
exactly what I do with mine after each use. Mine's a Wagner (originally
seasoned by my Mom 25 years ago when I went out on my own), but I
seasoned up a Lodge for a friend of mine a few years ago and it seems to
be working fine for him.

BK

Denise~* wrote:
> P.S. Lodge is just fine, but I'd buy at Walmart, rather than ebay.
> Just think of what the shipping would cost you.

Or you can buy from Amazon, where you get free shipping if your order
is more than $25. Their prices are good, too.

Leo

JimLane wrote:
> Katra wrote:
>
>> In article >,
>> JimLane > wrote:
>>
>>
>>> Katra wrote:
>>>
>>>> In article >,
>>>> tenplay > wrote:
>>>>
>>>>
>>>>
>>>>> I'm looking for a good quality skillet. The saleswoman at a local
>>>>> department store recommended Lodge iron skillets even though they
>>>>> don't sell them. That was impressive in itself. Does anyone own
>>>>> one? If so, what do you think? I see them on sale at Amazon for
>>>>> just $14.99. Thanks.
>>>>
>>>>
>>>>
>>>> I would not buy one on a bet... They weigh a damned TON and are
>>>> rough as sandpaper,
>>>>
>>>> but then I've been spoilt by antique Griswolds. ;-)
>>>>
>>>> Cast Iron will last a lifetime. Get the best you can afford, not the
>>>> cheapest you can buy!
>>>
>>>
>>>
>>> Here's a thought: did women suffer from iron deficiency as much when
>>> they cooked with cast iron as they do now because of using non-iron
>>> pans?
>>
>>
>>
>> That's kind of a moot point.
>> Griswold IS cast iron and I seldom cook in anything else...
>>
>> and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
>> Can you say the same?
>>
>>
>>> Wondering if the decline in use of cast iron use coincided with a
>>> rise in iron deficiency in women.
>>
>>
>>
>> No, our stupid idiot FDA preaching that "meat is evil" is the cause!
>>
>> It's the best source of absorbable iron.
>>
>>
>>>
>>> jim
>
>
> You missed the point, katra, about iron by talking about Griswold. I
> could care less about what cast iron you use. It was about using iron
> cookware, REGARDLESS OF BRAND.
>
> My question still stands on whether or not there is a relationship
> between the decline in the use of cast iron and the rise of iron
> deficiency in women.
>
> I am very happy you have a lot of iron. Can you say the same for all
> other women? Not a chance. The rise in iron deficiency predates the FDA
> stance on meat by many, MANY, years, so I don't think meat is the
> primary cause. Could be, but that is after the fact.
>
>
> I could care less about the Griswold. If they are lighter, then they are
> thinner, are they not? And one of the very best things about cast iron
> is that it is a great heat sink, especially if you are frying. Your
> Griswold would be inferior in that capacity to the old Lodge stuff I have.
>
>
> jim


Try a Griswold before you make anymore statements like this Jim. They
realy are good pans. Better than Wagner and exponentially better than
Lodge. A good old Griswold pan is not thin but it is lighter in weight
than the mammoth has to be huge, heavy and cheap pans that Lodge sells.

Cooks don't spent the upwards of $1000 for certain Griswold pans because
they are inferior to Lodge.

Jessica

Katra > writes:
> In article >,
> "skoonj" > wrote:
> > "tenplay" > wrote in message
> > ...
> > > I'm looking for a good quality skillet. The saleswoman at a local
> > > department store recommended Lodge iron skillets even though they don't
> > > sell them. That was impressive in itself. Does anyone own one? If so,
> > > what do you think? I see them on sale at Amazon for just $14.99. Thanks.
> >
> > Everyone owns one, and we all love them.
>
> Not.
> Only because you don't know any better! ;-)

I've got a few Lodges that I like, but none of them hold a candle to
the 40 year old Griswold I use. Much better pan.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Katra > writes:
> In article >,
> "skoonj" > wrote:
> > "tenplay" > wrote in message
> > ...
> > > I'm looking for a good quality skillet. The saleswoman at a local
> > > department store recommended Lodge iron skillets even though they don't
> > > sell them. That was impressive in itself. Does anyone own one? If so,
> > > what do you think? I see them on sale at Amazon for just $14.99. Thanks.
> >
> > Everyone owns one, and we all love them.
>
> Not.
> Only because you don't know any better! ;-)

I've got a few Lodges that I like, but none of them hold a candle to
the 40 year old Griswold I use. Much better pan.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Katra > writes:
> They also were rough as sandpaper so difficult to season...

I do have two coworkers that make Lodges into much nicer pans by
taking 'em into work and milling down the inside surface...

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Katra > writes:
> They also were rough as sandpaper so difficult to season...

I do have two coworkers that make Lodges into much nicer pans by
taking 'em into work and milling down the inside surface...

--
Richard W Kaszeta

http://www.kaszeta.org/rich

tenplay wrote:
> I'm looking for a good quality skillet. The saleswoman at a local
> department store recommended Lodge iron skillets even though they don't
> sell them. That was impressive in itself. Does anyone own one? If so,
> what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Personally, I'd search flea markets and garage sales for Griswolds.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

tenplay wrote:
> I'm looking for a good quality skillet. The saleswoman at a local
> department store recommended Lodge iron skillets even though they don't
> sell them. That was impressive in itself. Does anyone own one? If so,
> what do you think? I see them on sale at Amazon for just $14.99. Thanks.

Personally, I'd search flea markets and garage sales for Griswolds.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"JimLane" > wrote in message
...
> Here's a thought: did women suffer from iron deficiency as much when
> they cooked with cast iron as they do now because of using non-iron pans?
>
> Wondering if the decline in use of cast iron use coincided with a rise
> in iron deficiency in women.
>
>
> jim

That's a good question. I just switched from various teflon skillets - they
just can't take the heat - to all cast iron. I'd forgotten the taste of
scrambled eggs cooked in cast iron. TI'm sure it's not cooking temperature
or evenness of heat. They have a better flavor. Maybe you've put your finger
on it - a little iron gets in.

Kathy

In article >,
"Jessica V." > wrote:

> JimLane wrote:
> > Katra wrote:
> >
> >> In article >,
> >> JimLane > wrote:
> >>
> >>
> >>> Katra wrote:
> >>>
> >>>> In article >,
> >>>> tenplay > wrote:
> >>>>
> >>>>
> >>>>
> >>>>> I'm looking for a good quality skillet. The saleswoman at a local
> >>>>> department store recommended Lodge iron skillets even though they
> >>>>> don't sell them. That was impressive in itself. Does anyone own
> >>>>> one? If so, what do you think? I see them on sale at Amazon for
> >>>>> just $14.99. Thanks.
> >>>>
> >>>>
> >>>>
> >>>> I would not buy one on a bet... They weigh a damned TON and are
> >>>> rough as sandpaper,
> >>>>
> >>>> but then I've been spoilt by antique Griswolds. ;-)
> >>>>
> >>>> Cast Iron will last a lifetime. Get the best you can afford, not the
> >>>> cheapest you can buy!
> >>>
> >>>
> >>>
> >>> Here's a thought: did women suffer from iron deficiency as much when
> >>> they cooked with cast iron as they do now because of using non-iron
> >>> pans?
> >>
> >>
> >>
> >> That's kind of a moot point.
> >> Griswold IS cast iron and I seldom cook in anything else...
> >>
> >> and I'm anything but iron deficient. ;-) My hematocrit runs a solid 45%.
> >> Can you say the same?
> >>
> >>
> >>> Wondering if the decline in use of cast iron use coincided with a
> >>> rise in iron deficiency in women.
> >>
> >>
> >>
> >> No, our stupid idiot FDA preaching that "meat is evil" is the cause!
> >>
> >> It's the best source of absorbable iron.
> >>
> >>
> >>>
> >>> jim
> >
> >
> > You missed the point, katra, about iron by talking about Griswold. I
> > could care less about what cast iron you use. It was about using iron
> > cookware, REGARDLESS OF BRAND.
> >
> > My question still stands on whether or not there is a relationship
> > between the decline in the use of cast iron and the rise of iron
> > deficiency in women.
> >
> > I am very happy you have a lot of iron. Can you say the same for all
> > other women? Not a chance. The rise in iron deficiency predates the FDA
> > stance on meat by many, MANY, years, so I don't think meat is the
> > primary cause. Could be, but that is after the fact.
> >
> >
> > I could care less about the Griswold. If they are lighter, then they are
> > thinner, are they not? And one of the very best things about cast iron
> > is that it is a great heat sink, especially if you are frying. Your
> > Griswold would be inferior in that capacity to the old Lodge stuff I have.
> >
> >
> > jim
>
>
> Try a Griswold before you make anymore statements like this Jim. They
> realy are good pans. Better than Wagner and exponentially better than
> Lodge. A good old Griswold pan is not thin but it is lighter in weight
> than the mammoth has to be huge, heavy and cheap pans that Lodge sells.
>
> Cooks don't spent the upwards of $1000 for certain Griswold pans because
> they are inferior to Lodge.
>
> Jessica

Thank you! :-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Jessica V. wrote:
> JimLane wrote:
>

snip


>> I could care less about the Griswold. If they are lighter, then they
>> are thinner, are they not? And one of the very best things about cast
>> iron is that it is a great heat sink, especially if you are frying.
>> Your Griswold would be inferior in that capacity to the old Lodge
>> stuff I have.
>>
>>
>> jim
>
>
>
> Try a Griswold before you make anymore statements like this Jim. They
> realy are good pans. Better than Wagner and exponentially better than
> Lodge. A good old Griswold pan is not thin but it is lighter in weight
> than the mammoth has to be huge, heavy and cheap pans that Lodge sells.
>
> Cooks don't spent the upwards of $1000 for certain Griswold pans because
> they are inferior to Lodge.
>
> Jessica

It is inferior in this capacity. That is a f ct. It is a function of
mass and weight. Have a physicist explain it to you.

Why did you mention price?

Are you trying to say that money ALWAYS indicates better quality? Well,
if that is the case, you are wrong (maybe not about the pans, but as a
generality).

Why did you mention price?

Are you trying to impress me with price? Whatta joke. Using price in
this fashion reminds me of the very many people I know who have more
money than brains and buy the expensive stuff so they can have bragging
rights.

Sorta like that fella I knew who had a china cabinet filled with all the
latest Nikon camera gear, did not know how to use them, let alone take a
picture with one, and kept a cheap point and shoot for the pics he
actually did take.

Asked him why the display.

"Chick magnet," was the reply. Probably worked with the same bimbos who
would be impressed by Griswold and who had never used one.


jim

Jessica V. wrote:
> JimLane wrote:
>

snip


>> I could care less about the Griswold. If they are lighter, then they
>> are thinner, are they not? And one of the very best things about cast
>> iron is that it is a great heat sink, especially if you are frying.
>> Your Griswold would be inferior in that capacity to the old Lodge
>> stuff I have.
>>
>>
>> jim
>
>
>
> Try a Griswold before you make anymore statements like this Jim. They
> realy are good pans. Better than Wagner and exponentially better than
> Lodge. A good old Griswold pan is not thin but it is lighter in weight
> than the mammoth has to be huge, heavy and cheap pans that Lodge sells.
>
> Cooks don't spent the upwards of $1000 for certain Griswold pans because
> they are inferior to Lodge.
>
> Jessica

It is inferior in this capacity. That is a f ct. It is a function of
mass and weight. Have a physicist explain it to you.

Why did you mention price?

Are you trying to say that money ALWAYS indicates better quality? Well,
if that is the case, you are wrong (maybe not about the pans, but as a
generality).

Why did you mention price?

Are you trying to impress me with price? Whatta joke. Using price in
this fashion reminds me of the very many people I know who have more
money than brains and buy the expensive stuff so they can have bragging
rights.

Sorta like that fella I knew who had a china cabinet filled with all the
latest Nikon camera gear, did not know how to use them, let alone take a
picture with one, and kept a cheap point and shoot for the pics he
actually did take.

Asked him why the display.

"Chick magnet," was the reply. Probably worked with the same bimbos who
would be impressed by Griswold and who had never used one.


jim

On 12-Jan-2005, Katra > wrote:

> > Cooks don't spent the upwards of $1000 for certain Griswold pans because
> >
> > they are inferior to Lodge.
> >
> > Jessica

Conversely, people don't pay $500 for a MontBlanc pen because it is superior
to a Parker. IMHO, what people are willing to pay for something is not a
good measure of quality.


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L wrote:
> On 12-Jan-2005, Katra > wrote:
>
>
>>>Cooks don't spent the upwards of $1000 for certain Griswold pans because
>>>
>>>they are inferior to Lodge.
>>>
>>>Jessica
>
>
> Conversely, people don't pay $500 for a MontBlanc pen because it is superior
> to a Parker. IMHO, what people are willing to pay for something is not a
> good measure of quality.
>
>
> x-- 100 Proof News - http://www.100ProofNews.com
> x-- 3,500+ Binary NewsGroups, and over 90,000 other groups
> x-- Access to over 1 Terabyte per Day - $8.95/Month
> x-- UNLIMITED DOWNLOAD
>
Well, I certainly would pay a grand for a Griswold. For that price
you're talking about a rare piece that is extremely hard to find. I
didn't spend anywhere near that for any of the Griswolds that I have.
Some of them needed cleaned up and reseasoned but that's no big deal.
(search the group for seasoning cast iron and you'll have enough reading
for about a month)

I've used Lodge at different functions I've been to and they don't hold
a candle to Griswolds for non-stick and heat distribution.

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"

On Wed, 12 Jan 2005 09:39:13 -0500, "Jessica V." > wrote:

[snip]

>>>> jim
>>
>>
>> You missed the point, katra, about iron by talking about Griswold. I
>> could care less about what cast iron you use. It was about using iron
>> cookware, REGARDLESS OF BRAND.
>>
>> My question still stands on whether or not there is a relationship
>> between the decline in the use of cast iron and the rise of iron
>> deficiency in women.
>>
>> I am very happy you have a lot of iron. Can you say the same for all
>> other women? Not a chance. The rise in iron deficiency predates the FDA
>> stance on meat by many, MANY, years, so I don't think meat is the
>> primary cause. Could be, but that is after the fact.
>>
>>
>> I could care less about the Griswold. If they are lighter, then they are
>> thinner, are they not? And one of the very best things about cast iron
>> is that it is a great heat sink, especially if you are frying. Your
>> Griswold would be inferior in that capacity to the old Lodge stuff I have.
>>
>>
>> jim
>
>
>Try a Griswold before you make anymore statements like this Jim. They
>realy are good pans. Better than Wagner and exponentially better than
>Lodge. A good old Griswold pan is not thin but it is lighter in weight
>than the mammoth has to be huge, heavy and cheap pans that Lodge sells.
>
>Cooks don't spent the upwards of $1000 for certain Griswold pans because
>they are inferior to Lodge.
>
A contrary opinion here. I have an old Griswold and an old Wagner,
both smooth inside. I also have a new Wagner that had the rough
inside. I smoothed it with a disc grinder.

The Griswold is nice to look at, and works ok, but it is in no way
better functionally than the Wagners, except that my wife can't lift
the big Wagner and tilt it controllably after deglazing.

The thinner bottom doesn't conduct heat as well as the thicker bottom,
just as physics tells you. And, iron doesn't conduct heat as well as
copper or aluminum at the same thickness.

I would always try to find old iron skillets if possible. I found my
big Wagner in an old hardware store by going down to the bottom of a
dusty stack of pans. It was probably there for many years. I don't
know when they stopped smoothing the insides.



Rodney Myrvaagnes J36 Gjo/a

"If Brecht had directed 'Waiting for Godot,' he would have hung a large sign at the back of the stage reading 'He's not going to come, you know. ' " -- Terry Eagleton

On Wed, 12 Jan 2005 09:39:13 -0500, "Jessica V." > wrote:

[snip]

>>>> jim
>>
>>
>> You missed the point, katra, about iron by talking about Griswold. I
>> could care less about what cast iron you use. It was about using iron
>> cookware, REGARDLESS OF BRAND.
>>
>> My question still stands on whether or not there is a relationship
>> between the decline in the use of cast iron and the rise of iron
>> deficiency in women.
>>
>> I am very happy you have a lot of iron. Can you say the same for all
>> other women? Not a chance. The rise in iron deficiency predates the FDA
>> stance on meat by many, MANY, years, so I don't think meat is the
>> primary cause. Could be, but that is after the fact.
>>
>>
>> I could care less about the Griswold. If they are lighter, then they are
>> thinner, are they not? And one of the very best things about cast iron
>> is that it is a great heat sink, especially if you are frying. Your
>> Griswold would be inferior in that capacity to the old Lodge stuff I have.
>>
>>
>> jim
>
>
>Try a Griswold before you make anymore statements like this Jim. They
>realy are good pans. Better than Wagner and exponentially better than
>Lodge. A good old Griswold pan is not thin but it is lighter in weight
>than the mammoth has to be huge, heavy and cheap pans that Lodge sells.
>
>Cooks don't spent the upwards of $1000 for certain Griswold pans because
>they are inferior to Lodge.
>
A contrary opinion here. I have an old Griswold and an old Wagner,
both smooth inside. I also have a new Wagner that had the rough
inside. I smoothed it with a disc grinder.

The Griswold is nice to look at, and works ok, but it is in no way
better functionally than the Wagners, except that my wife can't lift
the big Wagner and tilt it controllably after deglazing.

The thinner bottom doesn't conduct heat as well as the thicker bottom,
just as physics tells you. And, iron doesn't conduct heat as well as
copper or aluminum at the same thickness.

I would always try to find old iron skillets if possible. I found my
big Wagner in an old hardware store by going down to the bottom of a
dusty stack of pans. It was probably there for many years. I don't
know when they stopped smoothing the insides.



Rodney Myrvaagnes J36 Gjo/a

"If Brecht had directed 'Waiting for Godot,' he would have hung a large sign at the back of the stage reading 'He's not going to come, you know. ' " -- Terry Eagleton

Then again, what is a rookie supposed to do when there are fake
Griswolds out there?

Then again, what is a rookie supposed to do when there are fake
Griswolds out there?

On Wed, 12 Jan 2005 16:55:38 -0500, Rodney Myrvaagnes
> wrote:

>The thinner bottom doesn't conduct heat as well as the thicker bottom,
>just as physics tells you.

Huh...?

Is that what you intended to write?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."