I am a high school culinary arts teacher. We do have several Field skillets, Lodge Blacklock, Stargazer and the Marquette. They all preform great. The students almost never use the Field skillets anymore because they have the worst handles in the premium skillet category. They refer to the Field as the ‘non-chef skillet’ or ‘stubs, the handle skillet’. Next school year we have a fundraiser planed so we can purchase some of the other skillets to replace the Fields. We will donate the Field skillets to the local Boy Scout troop. The student’s favorite skillet is the Marquette because of the handle, weight and balance in the kitchen and at the open outdoor fire cooks. Yes, it is pricey but they are by far the first skillets off the rack every morning for the last several years. I just wanted to let you know what the future chefs thought about the Marquette products. We also use the Marquette carbon steel skillets with just as much love. Stargazer is a very close number 2 cast iron skillet. My classes and I are big fans of your videos, keep up the good work!
Thanks for the comment. Yes, if money is no object then Marquette is a good choice however I don't see a dramatic benefit of a slightly more comfortable and cooler handle for almost 2x the money
To piggyback on chef culture’s comment, especially since this is an academic setting, I would recommend the Lodge brand for ergonomic, quality construction at a great value. They are particularly apt to withstand new users who make mistakes and they won’t break when dropped as easily as the thinner premiums skillets. But you do you!
Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
@@redarrowsmk3 Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
A year or two ago, based in part on recommendations from Cook Culture, I bought a Field skillet, and it worked like a dream right out of the box. Thanks for the review. Considering how much better the Field performs compared to the inexpensive skillet I previously used, I might have been tempted to try a Marquette to see if it was even better.
Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
@@feliciad.hutchins4507 Hi Feliciad, Not exactly sure what point you are trying to make. I have vintage Lodge cookware too, and they still work great. I also have a modern Lodge 13.5", and it is also useful as it sits on my bottom oven rack to catch drippings from any cookware above; really helps keeping the oven clean. Edit: added omitted word (sure) and corrected size of my large Lodge skillet.
Hi Jed, thanks for the great review! I’ve got the field, stargazer, Finex, and butterpat, I’ve wondered about the Marquette. I have the Marquette enameled DO, it’s made in China, however it is made very very well, and with the lifetime no hassle warranty, it’s a great piece I love!! I’ve also heard great things about their carbon steel pan. Thanks again Jed!
I only have 1 LODGE pan, it performs very well for me on Camp gas stove, electric flat top stove AND directly on the open campfire. I bought it at Canadian Tire about 25 years ago, cost me $12. Why would I break the bank for a EXTREMELY expensive pan?
I have Lodge too. Also Stargazer, Field, an old Wagner, etc. All the Lodges and non-machine finished ones I put a grinder and sander to them to smooth them out a bit. They work much better, if you’re willing to put in the work.
I am a bit surprised the weight of the pan did not play any part in your decision. Why? Are the two that close? I noticed the field is way blacker, as a matter of fact, the Marquette is brown looking, is it as season as the field? Thks.
I bet Marquette regrets asking you to review their $250 pan 🤣😂. Good honest review though. All of your reviews are well thought out and given in detail.
This review confused me for one reason: the Field Starting kit (with the Nr. 8 pan, a chainmail, paste and a scrubby brush) included costs roughly 250 USD (237€). Compared to that, this pan doesn’t look expensive anymore.
Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
I would suggest cooking with oil. I understand that you're vegan (I would probably argue about the reasons if that was the topic), but could you use avocado oil? I know you really don't like olive oil (though I haven't heard this from anyone else) on iron pans. But oil can be really healthy for you as well! Don't believe the nutrition myths about this. And I don't see how oils can harm the planet either... And they certainly benefit the cooking process.
Marquette vs Field cast iron skillet Why your comparison review / recommendation FAILED: You compared a no. 10.25 skillet to a no. 8 - there would have been a significant weight gain if you used the next size up Field skillet. WEIGHT can be a huge factor to some of your viewers but you did not bother with that. A well used skillet compared to one that was used *on & off is NOT a one year review - yet they performed the same, hmm that is a big win for the Marquette in my books. Why did you not cover how well both skillet take on seasoning - which could be BIG performance factor for some. A feature you personally do not used is still a feature, skipping over it is not a good review of any product. Price, you quoted the price of the no 13 Marquette with double handles at $270 instead of the actual $250 of the no 10.25 in your hand. And why would you spend 10 minutes talking about packaging and what was or was not included yet only for the Marquette?! And what would be the relevant to the actual product? I am with #MrSpiker357 who said this was a Field Company advertisement.
Cowboy Kent Rollins says this is the best pan he's ever used, across all categories. He has raved about it in multiple reviews. He is a credible source in cast iron. Secondly, the pan is discontinued, so you should hold onto that one tight, its gold. I think you're missing the finesse that comes with the Marquette pan. I have one and its levels above the other pans that I own. With all due respect, I dont think everyone can appreciate the top end of things. Its a fair point that Field is "good enough", but there are different levels of premium. In my opinion, Field is great, but its the minimum I would use, and falls steadily in the mid-range category. The Marquette is casted with "investment casting" which is their proprietary way to castin, which allows for special shapes, thinness, and consistency. It's extremely light, the handle is totally comfortable, and very heat resistant. This pan is made more like vintage cast iron, lightweight and thin sidewalls such as Griswald. You simply don't find that anymore, even with these new modern brands. The exception is Marquette I dont see any vintage cast iron (the holy grail) in your collection, so it could explain your "I dont see it" perspective. My 2 cents Anyways, keep up the videos!
Bought a Stargazer based on your review over a year ago, and no regrets. It's a great pan, easy to grab handle, great performing. Thanks for the review.
Love your videos, I am just over in Vancouver, so I am also so happy I found a local store to buy from, I just did, (field cast iron care kit) and have a bigger purchase in the queue...Cheers.
Thanks- really appreciate the honest review of this skillet and your "real person" perspective. That being said - i really wanted one of these, but now they're discontinued.... This is probably a weird request, but would you be interested in selling the Marquette? Or trading for something similar? I have a Borroughs Foundry skillet... Not sure why I'm so enfatuated with this, but I am and would give it a good home 😊. In any event - thanks for the informative and pleasant review!
Great review. I recently upgraded from a lodge to Butter Pat and out of the box the difference was immense. I got a Butter Pat because I wanted one, but I also got a Stargazer, that I haven't received yet. My guess from watching your other reviews and other channels is that I will notice less the change from Butter Pat to Stargazer, if at all. So why pay the most for a Marquette?
I don't get the middle class obsession with packaging. You're gonna throw that shit away, and the object inside the package is what you're purchasing. The Quality of the object is where it's at, not a fucking fancy box.
A fancy box can say a lot about the care and attention that has gone into the item. It's also a great place to relay critical operational information, especially for iron cookware.
Biggest difference between the Marquette pan and all the rest is the overall weight, balance, and weight distribution. It bridges the gap between carbon steel and cast iron cooking. It is probably the best modern cast iron pan out there. Sad they discontinued it.
I bought a Field No. 10 but unfortunately my glass top is only 8.75 in wide and the skillet is 10.55 wide.. should I return and get the smaller 10 inch Field?
Nice honest review, Star Gazer has the most drip and this one is 2nd place behind it, doesn't justify the price though it sounds. Unsurprising, feels like you can only get cart iron to be sooo good in a 10" round form factor with a handle..
I'm wondering is it worth it to pay 100-145€ for Fiskars Norden cast iron pan, since they are coated with some sort of black enamel. My aunt gave me her Fiskars Brasserie pan, because she didn't knew how to properly use it (it was a gift from a friend), so the food was sticking. It also has enameled coating. I believe it will be the same as on Norden. Cleans nice, but I'm still testing it ant don't know if I'm totally sold on it. Traditional seasoning is not thing Europeans like to do I guess. Because of poor handle design of Brasserie, I'm looking at Norden line, but Like I said, I'm not sure if it's worth it, but it already has +1 point for ease of maintenance/cleaning. What's interesting a lot ot cheap cast iron for BBQ grills in regular EU stores are now mostly enameled. Would be interesting to hear thoughts on that.
You read my mind. Was anxious to hear your review of this pan (my wallet is happy you didn't fall in love. It follows your heart). I'm still anxious to hear your take on Solidteknics. Cheers,
If I was Marquette and I had this innovative process to impart more fine detail I would cast the bottom of the pan with full art coverage - give people something they can only get from you
I know you didn't give a full techical explanation, but there is no way they are pouring molten iron into a wax mold. The closet I found online is using a wax mold to create a slurry casting mold.
They seem to be doing a ceramic shell investment casting which means you have to make a wax model of the skillet to dip into the ceramic, which is then heated to burn out the wax to receive the iron. Similar to plaster investment casting, but ceramic is needed for iron.
I cannot take this review seriously when the person doing the review is incapable of pronouncing the name of the company twice in a row. You’re saying two different names throughout.
@@Cook-CultureI'm wondering if Marquette is...I think the benefit of their process is that the pan as cast, may not need the milling to make it smooth. It already is, but the process to get there is more costly, which is the draw back. The pricing listed in their old kickstarter was a fair bit more reasonable. More in line with the other brands.
I am a high school culinary arts teacher. We do have several Field skillets, Lodge Blacklock, Stargazer and the Marquette. They all preform great. The students almost never use the Field skillets anymore because they have the worst handles in the premium skillet category. They refer to the Field as the ‘non-chef skillet’ or ‘stubs, the handle skillet’. Next school year we have a fundraiser planed so we can purchase some of the other skillets to replace the Fields. We will donate the Field skillets to the local Boy Scout troop. The student’s favorite skillet is the Marquette because of the handle, weight and balance in the kitchen and at the open outdoor fire cooks. Yes, it is pricey but they are by far the first skillets off the rack every morning for the last several years. I just wanted to let you know what the future chefs thought about the Marquette products. We also use the Marquette carbon steel skillets with just as much love. Stargazer is a very close number 2 cast iron skillet. My classes and I are big fans of your videos, keep up the good work!
Thanks for the comment. Yes, if money is no object then Marquette is a good choice however I don't see a dramatic benefit of a slightly more comfortable and cooler handle for almost 2x the money
To piggyback on chef culture’s comment, especially since this is an academic setting, I would recommend the Lodge brand for ergonomic, quality construction at a great value. They are particularly apt to withstand new users who make mistakes and they won’t break when dropped as easily as the thinner premiums skillets. But you do you!
Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
@@redarrowsmk3 Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
Mar - kett. Like the city in the UP of Michigan. I have one of their Dutch Ovens which has been a great piece of cookware for me.
The Marquette is my favorite of what I use
A year or two ago, based in part on recommendations from Cook Culture, I bought a Field skillet, and it worked like a dream right out of the box. Thanks for the review. Considering how much better the Field performs compared to the inexpensive skillet I previously used, I might have been tempted to try a Marquette to see if it was even better.
The Marquette is a good pan, just not better IMO
Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
@@feliciad.hutchins4507
Hi Feliciad,
Not exactly sure what point you are trying to make. I have vintage Lodge cookware too, and they still work great. I also have a modern Lodge 13.5", and it is also useful as it sits on my bottom oven rack to catch drippings from any cookware above; really helps keeping the oven clean.
Edit: added omitted word (sure) and corrected size of my large Lodge skillet.
Hi Jed, thanks for the great review! I’ve got the field, stargazer, Finex, and butterpat, I’ve wondered about the Marquette.
I have the Marquette enameled DO, it’s made in China, however it is made very very well, and with the lifetime no hassle warranty, it’s a great piece I love!! I’ve also heard great things about their carbon steel pan.
Thanks again Jed!
You bet! Thanks, Rick!
I only have 1 LODGE pan, it performs very well for me on Camp gas stove, electric flat top stove AND directly on the open campfire. I bought it at Canadian Tire about 25 years ago, cost me $12. Why would I break the bank for a EXTREMELY expensive pan?
I have Lodge too. Also Stargazer, Field, an old Wagner, etc. All the Lodges and non-machine finished ones I put a grinder and sander to them to smooth them out a bit. They work much better, if you’re willing to put in the work.
I am a bit surprised the weight of the pan did not play any part in your decision. Why? Are the two that close?
I noticed the field is way blacker, as a matter of fact, the Marquette is brown looking, is it as season as the field? Thks.
Field comes much more black out of the box
I bet Marquette regrets asking you to review their $250 pan 🤣😂. Good honest review though. All of your reviews are well thought out and given in detail.
Yeah, maybe, but the pan is great, just too expensive. If money is not an issue, then it's a great choice, but not my first choice.
Particularly because he can't manage to say their name correctly more than twice in a row.
This review confused me for one reason: the Field Starting kit (with the Nr. 8 pan, a chainmail, paste and a scrubby brush) included costs roughly 250 USD (237€). Compared to that, this pan doesn’t look expensive anymore.
Lodge in Pittsburg, Tennesse bought the Field and Finex a couple of years ago. Lodge 12 in is $19.99.😂😂😂 At 50 years old I have my great grandmothers Lodges😂😂😂
Hi, Lodge did not buy Field, only Finex.
have you ttried the Lancaster #8
Hi, I've had my eye on Lancaster for a while but don't have one, yet.
I would suggest cooking with oil. I understand that you're vegan (I would probably argue about the reasons if that was the topic), but could you use avocado oil? I know you really don't like olive oil (though I haven't heard this from anyone else) on iron pans. But oil can be really healthy for you as well! Don't believe the nutrition myths about this. And I don't see how oils can harm the planet either... And they certainly benefit the cooking process.
I think packaging for something like cast iron is just wasteful.
If it's printed with good information it can be very useful.
Yeah that’s not how you pronounce Marquette. Never mind you got it right after first one😅
Marquette vs Field cast iron skillet
Why your comparison review / recommendation FAILED:
You compared a no. 10.25 skillet to a no. 8 - there would have been a significant weight gain if you used the next size up Field skillet. WEIGHT can be a huge factor to some of your viewers but you did not bother with that.
A well used skillet compared to one that was used *on & off is NOT a one year review - yet they performed the same, hmm that is a big win for the Marquette in my books.
Why did you not cover how well both skillet take on seasoning - which could be BIG performance factor for some.
A feature you personally do not used is still a feature, skipping over it is not a good review of any product.
Price, you quoted the price of the no 13 Marquette with double handles at $270 instead of the actual $250 of the no 10.25 in your hand.
And why would you spend 10 minutes talking about packaging and what was or was not included yet only for the Marquette?! And what would be the relevant to the actual product?
I am with #MrSpiker357 who said this was a Field Company advertisement.
Thanks for the comments.
A No. 8 skillet has a diameter of approximately 10.25", so the two skillets ARE of comparable size.
Cowboy Kent Rollins says this is the best pan he's ever used, across all categories. He has raved about it in multiple reviews. He is a credible source in cast iron.
Secondly, the pan is discontinued, so you should hold onto that one tight, its gold.
I think you're missing the finesse that comes with the Marquette pan. I have one and its levels above the other pans that I own. With all due respect, I dont think everyone can appreciate the top end of things. Its a fair point that Field is "good enough", but there are different levels of premium. In my opinion, Field is great, but its the minimum I would use, and falls steadily in the mid-range category.
The Marquette is casted with "investment casting" which is their proprietary way to castin, which allows for special shapes, thinness, and consistency. It's extremely light, the handle is totally comfortable, and very heat resistant. This pan is made more like vintage cast iron, lightweight and thin sidewalls such as Griswald. You simply don't find that anymore, even with these new modern brands. The exception is Marquette
I dont see any vintage cast iron (the holy grail) in your collection, so it could explain your "I dont see it" perspective. My 2 cents
Anyways, keep up the videos!
Thanks for the feedback. I appreciate that others see value where others don't.
Bought a Stargazer based on your review over a year ago, and no regrets. It's a great pan, easy to grab handle, great performing. Thanks for the review.
Great to hear!
Love your videos, I am just over in Vancouver, so I am also so happy I found a local store to buy from, I just did, (field cast iron care kit) and have a bigger purchase in the queue...Cheers.
Thanks, Ron. Much apricated!
Thanks- really appreciate the honest review of this skillet and your "real person" perspective. That being said - i really wanted one of these, but now they're discontinued.... This is probably a weird request, but would you be interested in selling the Marquette? Or trading for something similar? I have a Borroughs Foundry skillet... Not sure why I'm so enfatuated with this, but I am and would give it a good home 😊. In any event - thanks for the informative and pleasant review!
Great review. I recently upgraded from a lodge to Butter Pat and out of the box the difference was immense. I got a Butter Pat because I wanted one, but I also got a Stargazer, that I haven't received yet. My guess from watching your other reviews and other channels is that I will notice less the change from Butter Pat to Stargazer, if at all. So why pay the most for a Marquette?
That is the question!
Does Marquette even make these anymore? It looks like they're not :(
Lodge is $19.99
I don't get the middle class obsession with packaging.
You're gonna throw that shit away, and the object inside the package is what you're purchasing.
The Quality of the object is where it's at, not a fucking fancy box.
A fancy box can say a lot about the care and attention that has gone into the item. It's also a great place to relay critical operational information, especially for iron cookware.
Biggest difference between the Marquette pan and all the rest is the overall weight, balance, and weight distribution. It bridges the gap between carbon steel and cast iron cooking. It is probably the best modern cast iron pan out there. Sad they discontinued it.
Field pans are just as light and way cheaper.
Wait till he sees the YETI cast iron pan for 400$ US! It’s made by Butter Pat.
Yikes! The Yeti pan, crazy on crazy.
Were Marquette pans discontinued? They’re unfindable
Yes
I bought a Field No. 10 but unfortunately my glass top is only 8.75 in wide and the skillet is 10.55 wide.. should I return and get the smaller 10 inch Field?
Great review as usual. I would definitely buy a Stargazer is it was round but 😢
What do you mean, „if it was round“?
Nice honest review, Star Gazer has the most drip and this one is 2nd place behind it, doesn't justify the price though it sounds. Unsurprising, feels like you can only get cart iron to be sooo good in a 10" round form factor with a handle..
Nice pan just too expensive
I'm wondering is it worth it to pay 100-145€ for Fiskars Norden cast iron pan, since they are coated with some sort of black enamel. My aunt gave me her Fiskars Brasserie pan, because she didn't knew how to properly use it (it was a gift from a friend), so the food was sticking. It also has enameled coating. I believe it will be the same as on Norden. Cleans nice, but I'm still testing it ant don't know if I'm totally sold on it. Traditional seasoning is not thing Europeans like to do I guess. Because of poor handle design of Brasserie, I'm looking at Norden line, but Like I said, I'm not sure if it's worth it, but it already has +1 point for ease of maintenance/cleaning.
What's interesting a lot ot cheap cast iron for BBQ grills in regular EU stores are now mostly enameled. Would be interesting to hear thoughts on that.
Enamels are a different thing. I have a couple of le Cruesets which era enameled, perform differently than bare metal pans.
You read my mind. Was anxious to hear your review of this pan (my wallet is happy you didn't fall in love. It follows your heart). I'm still anxious to hear your take on Solidteknics. Cheers,
Thanks! I still have the one to make but I have tested the pan
If I was Marquette and I had this innovative process to impart more fine detail I would cast the bottom of the pan with full art coverage - give people something they can only get from you
Good point!
Its REALLY easy Jared. It is....what it is. Excellent evaluating video. Thanks for making and sharing it 🙂
My pleasure!
Great review. Have you ever reviewed Victoria cast iron skillets? Thank you.
Hi, no, not yet, but intrigued. The price on Amazon is kinda nuts.
I wonder whether you got a response from the manufacturer: did you?
Yes, I spoke to them all about the pan
I know you didn't give a full techical explanation, but there is no way they are pouring molten iron into a wax mold. The closet I found online is using a wax mold to create a slurry casting mold.
It's definitely a different process. The pan is silky smooth all over. I'll do some more digging.
They seem to be doing a ceramic shell investment casting which means you have to make a wax model of the skillet to dip into the ceramic, which is then heated to burn out the wax to receive the iron. Similar to plaster investment casting, but ceramic is needed for iron.
I cannot take this review seriously when the person doing the review is incapable of pronouncing the name of the company twice in a row. You’re saying two different names throughout.
I don't take myself that seriously either. Seen my shirt?
Thanks for your opinion
Welcome
Milled cast iron is vastly inferior to unmilled.
I can not agree with that. All of the best brands are finishing their surfaces and they build just as quality seasoning as pans with more texture.
@@Cook-CultureI'm wondering if Marquette is...I think the benefit of their process is that the pan as cast, may not need the milling to make it smooth. It already is, but the process to get there is more costly, which is the draw back.
The pricing listed in their old kickstarter was a fair bit more reasonable. More in line with the other brands.
If price is the consideration, buy a Lodge, probably 1/4 the price of the Field and will do just as well