Love this!

That Lodge is built better than the lazy work they do today.

True.

" the more you use them, the better they get. . " KEY PHRASE ^ ^ ^ RIGHT THERE There's no mystery or magic to cast iron cooking vessels. You use the hooey out of them and they get better

Agree completely

Same here. We probably do 80% of our cooking in it. It just lives on top of the stove.

116 years old, THAT'S GREAT !!! My Cast Iron pan is only about 50 years old, and I consider it a classic. You've got me bet by more than half a century !! Jealous, I am !

What is it that you prefer about the vintage skillets?

@@tomgotschall7766 I prefer the lighter weight (no small issue as you age), the thinner walls, the smooth cooking surface, all of which adds up to a quicker heating and easier to season.

😂 You only swing once, and they run if you miss…

why is it a seconds? are there casting flaws and can they be smothed out?

There's not much that you can buy for $30 and use every day forever...but this is one of those things

Cast iron skillets are not high maintenance at all, aside from the initial seasoning.

Yep The "seasoning" myth that was started by the F**d Channel and all the PBS cooking shows did more to screw up C.I. cook vessels reputation that anything else in a century. Repeated use many times is what makes a cast iron cooking vessel good

Glad it was helpful!

Bulgogi sounds good right about now. Thanks for sharing.

I use paper towels to wipe out residues and oil. Since I am not a fan of washing cast iron with water unless it's in bad shape, Drying it, isn't a regular issue for me. Definitely wouldn't try to dry it with paper towels. Regardless of shredding towels, I want it more thoroughly dry than towels can manage..

Take an angle grinder with a flap wheel and smooth that inside. Comes out like glass, reseason and it’s better than any Teflon or nonstick coatings, and wipes out clean with paper towels when resurfacing with oil.

I've sanded all the rough cooking surfaces of all the cast iron cooking vessels I have and use. People have been doing that for many years. The vendors used to offer sanded/polished iron cooking vessels at a higher price than the lesser finished models

@@B_L_Smith I am not going to tell you to do things differently than you do, since it seems to work for you, but I have had different experiences than you. My Lodge skillet has it's bottom smoothed, but not it's sides, since that curved surface was more trouble than it's worth to sand down. When I use a paper towel to wipe out my skillet, I do have to be careful about shreds on the sides, and this is not because it is sticky from poor seasoning. It is very much abrasion from the rough finish. I am not sure why it would be surprising, that a sand cast finish could have abrasive properties. Whether people sand the surface or not is a matter of preference, and apparently controversial. I am of the school of thought, that there is more than one way of doing things effectively. The reason I have a smoothed surface, is not because it won't abrade paper towels. It is because that is the sort of surface I prefer to cook with.

​@stevewebber707 @stevewebber707 First off, you're damn right you're not going to tell me to do things differently, because the way I do things, I don't have any of these problems, therefore no need to change. I was commenting on the problems that the person that made the video was encountering, not what problems you have with yours. This was not a video about your skillets. This was not a video made by you, nor did you or your skillets appear anywhere in this video, I did not see your skillets, so, therefore the comment I made was in no way directed to, or for you. Now, If you think I believe that castings are actually terribly abrasive, you're just coming right out of the gate as being a dick. I have 35+ years experience as a welder / metal fabricator, I'm well aware of the as you call it " abrasive finish" . And if you go read my comment again, and comprehend it, I even say about the gritty finish that people needlessly stress about, so apparently I understand what a castings surface is like, which is nowhere near as violently abrasive as you make it out to be. Castings use very fine sand, not sand like what is used to make " abrasive" products, such as even moderately abrasive sandpaper, so the abrasiveness that you claim to be present is almost nonexistent, so for you to make the asinine comment insinuating that it would be surprising to not know that castings have abrasive properties is purely ridiculous, the finish on castings isn't extremely rough like you make it out it to be. If you think it is, go try to sand down some of your furniture with your skillet. As for claiming that you sanded down your cast iron because ," that's the surface you prefer to cook on " that is a crock of shit also. I as well as millions of people cook on cast iron exactly how it comes from the factory. Myself, my parents, grandparents, great grandparents, uncles, cousins, inlaws, or absolutely anybody that I know, has ever sanded down cast iron to use it. I've never heard a professional chef or restuarant owner claim how they had to spend hours sanding down all the pans in their kitchen. So it's just senseless to even say that you did something as stupid as that. Besides you taking the time going through all that nonsense, when it happens naturally over time. If you realize, having a porous surface helps the seasoning to build up because the high spots and valleys in the finish makes it less prone to having the seasoning scraped off, because a flat utensil or such can't dig down into the pores and scrape the seasoning totally off as easily as can be done on a smooth flat surface. Go spray some paint on both a pane of smooth glass, and a pane of frosted glass. Then take a razor blade and try scraping the paint off each one, and tell me which one comes clean and which one is a real bitch to get the paint off of, and then tell me that my theory doesn't make sense. If it doesn't, then a company like Lodge has been casting cookware wrong for over 100 years and apparently you know better than them, so you may want to call them and explain your findings. You've probably seen the videos on here of the clueless people that sand cast iron down because they don't understand how to allow time for it to develop layers of seasoning and a smoother finish naturally, so you jump right on the wagon with the rest of the clueless morons, grab your grinder, and sand away.

👍

I have several cast iron cooking vessels of foreign origin, and they cook just fine. Nobody has ever complained that so-and-so was cooked in a Taiwan skillet instead of one of my Wagner skillets 😂

@@maxpinson5002 Jepp it is what it is, a cooking vessel made of cast iron! If you treat the pan right (aka cook with it regularily) it just will become better over time!

Absolutely! ! People today have forgotten. The early pioneer people cooked on open fires outdoors when they could, and often on the embers of the fireplace on the hearth. Many like my own ancestors used a dutch oven to bake with because THAT WAS their oven. Not everybody had a freestanding separate range/oven. Their cast iron cooking vessels were bought for economy and durability for use with flame and direct heat and became slick with constant day in day out use. Cooking several times a day times 365 days would rapidly "season" any cast iron cooking vessels with the cooking grease they had on hand. (Lard)

If it’s a Victoria, it a well built cast iron skillet.

That's awesome. I'm curious though - what do you see as the benefit? Do you notice food sticks less?

​@@PrudentReviews Like you demonstrated, the non-stick effect is probably about the same, but I like that I can slide a fish spatula under my food smoothly, and technically it does reduce the surface area so it can only help with sticking. Cleanup with a paper towel is quick and doesn't leave paper towel fibers. And I don't believe claims that seasoning sticks better to rough cast iron.

I just sanded my 10” lodge by hand with sand paper in about 15 minutes. Wasn’t trying to polish it just knock down the high points. Still trying to build the seasoning back up but it should come with age. It works great and prefer the smooth feel.

I have some old, vintage Lodge cast iron skillets that are 60+ years old. If you run across any old Lodge pans that are more than 30 years old you'll notice that they are as smooth as a baby's butt. They used to grind them down in the factory until they were as smooth as glass. After Lodge invented the "pre-seasoned pan gimmick" in the mid-1990s they stopped smoothing the pans. The pre-seasoning wouldn't stick (and it takes a lot more time and effort to season a pan that is absolutely smooth). Customers hated it. Back in the day (30+ years ago) the older, smooth Lodge pans were sold unseasoned and coated in a thin layer of bee's wax so they wouldn't rust on the store shelf. You had to remove the wax and start seasoning from scratch. It just about sent Lodge into bankruptcy because few people were willing put out the time, effort, or hassle. (A cheap Teflon pan was easier to use.) Lodge's invention of pre-seasoning is what ignited the new "Cast Iron Renaissance" and the current "Cult of Cast Iron." It made cast iron cooking easy for everyone. You didn't have to spend days or weeks cleaning and seasoning a pan and getting it ready for cooking. Just go to Walmart, buy a pan, and start cooking immediately.

I did that to my Lodge cast iron wok, and it was a mistake. No matter how thinly I applied oil when seasoning it, the seasoning sluffed off when I cooked with it. I'm not sure why, because I have a couple of old Griswold's that are smooth as a baby's bottom, and I've never had a problem with them. I finally stuck the wok out in the weather and let it rust for a year or two. I'm about ready to throw it in my electrolysis tank, re-season it, and give it another try.

Appreciate the kind words!

Great feedback. I'll keep that in mind for future videos. Thank you!

Hi, I'm German and grew up with the metric system. It makes so much more sense. I have been in Florida for decades and am now able to use either system interchangeably. Conversions are pretty simple though. Aside from just googling inches to cm, or oz to ml etc, 1 inch is 2.54 cm. 1 quart equals about a liter. 1 lb is a little over 450 grams. There are 16 ounces in a pound. I will gladly answer any of your questions regarding conversion of measurements.

Agreed. Can't beat the value of Lodge. These other newer brands have some nice features though. I'll be making more cast iron videos soon.

Thank you so much! Appreciate the support

You can sand the cooking surface with sandpaper and wash out well to speed up the process. Repeated use will make them better with time. The old timey mail order catalogs used to offer different prices and grades of cast iron cooking vessels, the higher more expensive grades having carefully sanded/polished cooking surfaces

This should help: Oil Splattering All Over Your Cooktop? 5 Simple Tricks to Prevent It ukposts.info/have/v-deo/faenZal-sXqEr2w.html

Pre Seasoned pans usually need another 1-2 layers of seasoning, they are just preseasoned so that pans do not become rusty, most manufacturers also recommend to run another 1-2 season cycles after unwrapping. To make matters worse some pans come with additional non season coating like wax which you have to rub off first (aka many carbon steel preseasoned pans) before running your own seasoning cycles!

The more you use a cast iron cooking vessel, the better it will get. " season" is in the pores of the cast iron, and can't be rubbed off. It's not layers like paint or powder coating. That's what the old timers called burned on crap 😂

Thanks for watching and supporting!

"better with age" is a common theme with cast iron. Glad to hear you've enjoyed yours for so long.

Great idea!

This is the truth! I have a 12" Lodge, which is a trusty performer, however if the quantity of food allows, I always check first to see if I can use the 10" Wagner skillet that was Mom's instead.

I agree. I use thick cloth handle covers and they work much better.

Thank you! Yes, most likely

@@PrudentReviews great, that's nice to hear 👍

Hahaha that is one downside

I would say don't. I have a few old skillets, a very smooth single notch #8 from the '30 and Lodge tested here. They all work great. I was surprised how similar the dimensions were being nearly one hundred years apart in age.

I’ve done it to my newer lodge skillets with a flap wheel & reseasoned them, they come out great. I love a smooth skillet.

Thank you

very few...cast iron cookware, jeans...can't think of anything else

Truth!!! Well put!!!