One factor for me, which is why I went with the Smithey 12 inch, was because the beauty of it makes me WANT to use it. So many kitchen tools we buy, we end up not using or use sparingly because deep down we don't love what we're using. The Smithey changed that for me; I actually get up wanting to cook in cast iron every day because of how much I love the look of it. The price of a tool is worth it when you love using it, rather than leaving it hanging on the wall because you don't love it.
Absolutely. In my case such considerations actually make me lean towards the Lodge (I just like its lines more!) but the underlying principle remains the same - the look and feel of it makes me WANT to use it!
The Lodge in your head to head is a chef skillet and the Smithey is not. Smithey does offer chef skillets as well. A similar comparison would have been better with a similar skillet. Either way great video and great info.
Lodge's website says their standard 12" is 7.9 pounds. You got the "Chef Collection" Lodge 12" skillet, which they say is 6.55 pounds. It's important to make that distinction.
That $200 pan brand won't be around as long as lodge. Lodge has been around since the 1800's. $200 ? I'd rather buy a vintage Griswold. 👍🏻 great review.
To my eye that Lodge was NOT performing the same and the amount of grease under those pancakes looked sus! There is no comparison between a rough mass produced hunk of iron to a hand finished one. Smithey is made more like your old vintage pans were! My Smithey griddle is now black, shiny and fries eggs like those T-fal pans when new! A modern Lodge does not come remotely close!
@@karenkirwan942 👍🏻 good for you . Just know 🤔 anywhere you can buy Griswold or other brands of vintage cast iron, more than not you find those pieces have a wobble, cracks, spin or all the above. It's rare you'll find lodge with those damages. Facts. Oh BTW if you own any finex cast iron, you own a piece of lodge. 👍🏻 so show me any lodge cast iron with regular use with those damages, ... I won't hold my breath. Also 🤔 if you use lodge on a regular basis, you'll find 😉 that it becomes just as non stick as those you speak so fond about.
The Smithey’s extra 1 1/2 lbs is more thermal mass, is more temperature stable! The Smithey has a heat ring, Lodge doesn’t! The Smithey is head and shoulders better when you need a cast iron pan, having said that, the Lodge is clearly the better “value” and by a long shot! 😭
My Lodge 12" skillet was $24.90 at Walmart and I bought a braising lid for $24.99 at Academy. The skillet from Smithey Ironware looks pretty but I cannot see a performance difference here that would make me spend $140 for the 12" chef skillet or $160 for the 12" one in this video (Prices taken from Smithey Ironware website on Thursday, March 31st, 2022)
This isn't a great review. The Smithey Chef's Skillet should have been used to compare against that particular Lodge. Weight = heat retention = even heat distribution. With cast iron, you want heavier cookware. All of my Smithey cast iron is non-stick from the start due to the polished surface and preseasoning done by Smithey.
I am dying for a compelling reason to spend all that money, but no one will give me the justification no matter how many videos I watch. I want that Smithy so bad though...
It looks great, cooks great, albeit a bit a heavy and it will last for generations. Spending $150 more for something you really like the look of is small in the grand scheme of things, I'm sure $150 has been burned on dumber things :p everyone has a lodge, not everyone has a shiny beautiful smithey.
You don't need a compelling reason. Some people spend money on cars, some on workout equipment, some on tattoos. Is up to you. These skillets look beautiful and the do what they are supposed to do. That is enough for some people, not for others.
One factor for me, which is why I went with the Smithey 12 inch, was because the beauty of it makes me WANT to use it. So many kitchen tools we buy, we end up not using or use sparingly because deep down we don't love what we're using. The Smithey changed that for me; I actually get up wanting to cook in cast iron every day because of how much I love the look of it. The price of a tool is worth it when you love using it, rather than leaving it hanging on the wall because you don't love it. That's how I see it anyway.
Watching you cook those pancakes, it looked like the Smithey heats a lot more evenly. Lodge is a great pan for the price and it does the job, but the best I've used are Butter Pat and the old Griswolds. Butter Pat heats the most evenly out of all, Consumer Reports tested that. Good video. I hope you revisit these pans when the seasoning is built up and do another.
It can be a little challenging to build up the seasoning on the Smithey but worth it. All of that metal makes it an excellent choice for searing a steak and finishing it in the oven.
How did you do it? I tried every way i think and it all goeas away with every use. Also the preeseason was gone after one use. Would love to hear a tip if you managed to make it
LOL…I love Lodge, have quite a bit of it. I also have a few pieces of the other USA made companies, and if I’m paying $200……ITS NOT ONLY GETTING HUNG ON THE WALL, THAT BABY GETTING USED!!!!🤣🤣🤣
They have shown in some test that heat distributes better in smithey your pancakes really showed that it also took longer to cool down because it holds heat longer aso lot of reviews also people have stated that smithey cleaned up easier I just wonder if you cooked 30 days with smithey and lodge and then retested if you would see difference they say onces you finally get smooth service seasoned well it really makes the difference
I trade my Lodge for a Smithey, why because I did not like the preseason that Lodge use on their cast iron. I strip it off two years ago. I also noticed that it really did not evenly cook at but I did learn how to cook with a cast iron. I did enjoy using my Lodge. Two days ago, I purchase the Smithey 12. My first use I notice how well it retain the heat and even cooking. I wasn't thrilled because a lot of the coating came off on the first cook, however it did not long to correct what was removed. I must say I did use an ingredient that may had acid that cause it to react. I was surprised that you did not do a cleaning after the cook. Using Lodge, I notice a more effort than Smithey. I also have a 10" Lodge I remove the preseason from that as well, rebuild the season coating not problem cooking and cleaning if this Lodge. I am not hanging my Smithey on the wall. I just like way it holds heat and cooks. I haven't use either my Lodge or Smithey as in a nonstick cooking test.
I am impressed you can hold the beast up with one hand for the thumbnail...lol Love my Smithey. The 6 inch is great for small one meal baking needs. The griddle is perfect for grill cheese as well.
That was a great video! When I think of cast iron it just has to be lodge! Lodge is a historic american icon! Love lodge!!!! However if lodge was never a thing my second choice would be smithey! Great video!
Smithy smooths out the inside of their pans and out for that matter. Lodge has a rough interior to cut cost. If you want to save some cash I say lodge and sand it out but to me lodge basically puts out a half ass product.
The roughness holds seasoning better. Smithey can't hold onto any. Everytime you cook it strips. You can do a wyick google search and see many saying the same thing. It does cook evenly though but for the price and headache of seasoning it, it's not worth it.
@@Gohan11718 it can it’s just delicate in the beginning I have a few older griswolds and the first cooks with that are basically vegetables and stuff real soft on the seasoning to build it up. People swear by bacon but I find it too acidic at first and strips sensitive seasoning away. But all those vintage pans people love were glass smooth and people built it up over along time. Lodge is whatever I just don’t like when people try and act like it wasn’t a cost cutting and marketing measure. Personally for a modern more rough pan I prefer Victoria but that’s purely a preference thing. I like the design of those pans more rather than quality which I think is atleast equivalent to base lodge pans
One factor for me, which is why I went with the Smithey 12 inch, was because the beauty of it makes me WANT to use it. So many kitchen tools we buy, we end up not using or use sparingly because deep down we don't love what we're using. The Smithey changed that for me; I actually get up wanting to cook in cast iron every day because of how much I love the look of it. The price of a tool is worth it when you love using it, rather than leaving it hanging on the wall because you don't love it.
Absolutely. In my case such considerations actually make me lean towards the Lodge (I just like its lines more!) but the underlying principle remains the same - the look and feel of it makes me WANT to use it!
The Lodge in your head to head is a chef skillet and the Smithey is not. Smithey does offer chef skillets as well. A similar comparison would have been better with a similar skillet. Either way great video and great info.
Smother offers chef skillets now
@@n2skiing76yea, that's what they said.....
Lodge's website says their standard 12" is 7.9 pounds. You got the "Chef Collection" Lodge 12" skillet, which they say is 6.55 pounds. It's important to make that distinction.
That $200 pan brand won't be around as long as lodge. Lodge has been around since the 1800's. $200 ? I'd rather buy a vintage Griswold. 👍🏻 great review.
Well put! Lodge is such a historic american icon! Love lodge!
To my eye that Lodge was NOT performing the same and the amount of grease under those pancakes looked sus! There is no comparison between a rough mass produced hunk of iron to a hand finished one. Smithey is made more like your old vintage pans were! My Smithey griddle is now black, shiny and fries eggs like those T-fal pans when new! A modern Lodge does not come remotely close!
@@karenkirwan942 👍🏻 good for you .
Just know 🤔 anywhere you can buy Griswold or other brands of vintage cast iron, more than not you find those pieces have a wobble, cracks, spin or all the above. It's rare you'll find lodge with those damages. Facts. Oh BTW if you own any finex cast iron, you own a piece of lodge. 👍🏻 so show me any lodge cast iron with regular use with those damages, ... I won't hold my breath. Also 🤔 if you use lodge on a regular basis, you'll find 😉 that it becomes just as non stick as those you speak so fond about.
@@karenkirwan942 look witch er good eye!
@@karenkirwan942 they also didn't preheat their cast iron which causes uneven heating
The Smithey’s extra 1 1/2 lbs is more thermal mass, is more temperature stable! The Smithey has a heat ring, Lodge doesn’t! The Smithey is head and shoulders better when you need a cast iron pan, having said that, the Lodge is clearly the better “value” and by a long shot! 😭
We got it, you like hanging skillet's on the wall..
My Lodge 12" skillet was $24.90 at Walmart and I bought a braising lid for $24.99 at Academy.
The skillet from Smithey Ironware looks pretty but I cannot see a performance difference here that would make me spend $140 for the 12" chef skillet or $160 for the 12" one in this video (Prices taken from Smithey Ironware website on Thursday, March 31st, 2022)
He forgot to tell you that isn’t a regular Lodge. It is a Lodge Blacklock which is their higher end lineup.
I choose Field
Field blows, Stargazer is exponentially better! 🤡
@@58harwood - oh sorry.
@@justinflott5133 yeah no problem! I use the Field now for a dog food bowl, so, it’s all good!
This isn't a great review. The Smithey Chef's Skillet should have been used to compare against that particular Lodge. Weight = heat retention = even heat distribution. With cast iron, you want heavier cookware. All of my Smithey cast iron is non-stick from the start due to the polished surface and preseasoning done by Smithey.
I agree but I have smithey it takes about 30 days to get a good seasoning on them then they are fire
LANCASTER ALL THE WAY!
I am dying for a compelling reason to spend all that money, but no one will give me the justification no matter how many videos I watch. I want that Smithy so bad though...
It looks great, cooks great, albeit a bit a heavy and it will last for generations. Spending $150 more for something you really like the look of is small in the grand scheme of things, I'm sure $150 has been burned on dumber things :p everyone has a lodge, not everyone has a shiny beautiful smithey.
You don't need a compelling reason. Some people spend money on cars, some on workout equipment, some on tattoos. Is up to you. These skillets look beautiful and the do what they are supposed to do. That is enough for some people, not for others.
Field skillet
What else can you get for $200 that just gets better with age? Cast iron lasts a lifetime and you can pass it on to your kids and grandkids.
One factor for me, which is why I went with the Smithey 12 inch, was because the beauty of it makes me WANT to use it. So many kitchen tools we buy, we end up not using or use sparingly because deep down we don't love what we're using. The Smithey changed that for me; I actually get up wanting to cook in cast iron every day because of how much I love the look of it. The price of a tool is worth it when you love using it, rather than leaving it hanging on the wall because you don't love it. That's how I see it anyway.
Watching you cook those pancakes, it looked like the Smithey heats a lot more evenly. Lodge is a great pan for the price and it does the job, but the best I've used are Butter Pat and the old Griswolds. Butter Pat heats the most evenly out of all, Consumer Reports tested that.
Good video. I hope you revisit these pans when the seasoning is built up and do another.
Yes I agree
Dang I basically just said that
It can be a little challenging to build up the seasoning on the Smithey but worth it. All of that metal makes it an excellent choice for searing a steak and finishing it in the oven.
How did you do it? I tried every way i think and it all goeas away with every use. Also the preeseason was gone after one use.
Would love to hear a tip if you managed to make it
Same, I can get it seasoned but after cooking it strips it off again. The even heat distribution is right on though. The seasoning is the tough part.
LOL…I love Lodge, have quite a bit of it. I also have a few pieces of the other USA made companies, and if I’m paying $200……ITS NOT ONLY GETTING HUNG ON THE WALL, THAT BABY GETTING USED!!!!🤣🤣🤣
Side question: what brand of breakfast sausage patty is that? I'm always looking. Thanks. Great video and review, too.
They have shown in some test that heat distributes better in smithey your pancakes really showed that it also took longer to cool down because it holds heat longer aso lot of reviews also people have stated that smithey cleaned up easier I just wonder if you cooked 30 days with smithey and lodge and then retested if you would see difference they say onces you finally get smooth service seasoned well it really makes the difference
I still would go for smithey only because it’s smoother than the Lodge cast iron
I trade my Lodge for a Smithey, why because I did not like the preseason that Lodge use on their cast iron. I strip it off two years ago. I also noticed that it really did not evenly cook at but I did learn how to cook with a cast iron. I did enjoy using my Lodge. Two days ago, I purchase the Smithey 12. My first use I notice how well it retain the heat and even cooking. I wasn't thrilled because a lot of the coating came off on the first cook, however it did not long to correct what was removed. I must say I did use an ingredient that may had acid that cause it to react. I was surprised that you did not do a cleaning after the cook. Using Lodge, I notice a more effort than Smithey. I also have a 10" Lodge I remove the preseason from that as well, rebuild the season coating not problem cooking and cleaning if this Lodge. I am not hanging my Smithey on the wall. I just like way it holds heat and cooks. I haven't use either my Lodge or Smithey as in a nonstick cooking test.
I am impressed you can hold the beast up with one hand for the thumbnail...lol Love my Smithey. The 6 inch is great for small one meal baking needs. The griddle is perfect for grill cheese as well.
I agree with your assesment. If the Smithey was $100 I would choose it
That was a great video! When I think of cast iron it just has to be lodge! Lodge is a historic american icon! Love lodge!!!! However if lodge was never a thing my second choice would be smithey! Great video!
Smithy smooths out the inside of their pans and out for that matter. Lodge has a rough interior to cut cost. If you want to save some cash I say lodge and sand it out but to me lodge basically puts out a half ass product.
The roughness holds seasoning better. Smithey can't hold onto any. Everytime you cook it strips. You can do a wyick google search and see many saying the same thing. It does cook evenly though but for the price and headache of seasoning it, it's not worth it.
@@Gohan11718 it can it’s just delicate in the beginning I have a few older griswolds and the first cooks with that are basically vegetables and stuff real soft on the seasoning to build it up. People swear by bacon but I find it too acidic at first and strips sensitive seasoning away. But all those vintage pans people love were glass smooth and people built it up over along time. Lodge is whatever I just don’t like when people try and act like it wasn’t a cost cutting and marketing measure. Personally for a modern more rough pan I prefer Victoria but that’s purely a preference thing. I like the design of those pans more rather than quality which I think is atleast equivalent to base lodge pans
I agree with you 100%
Awesome
Cast Iron is Cast Iron. What don't you understand about this???