How a LODGE Skillet is made - BRANDMADE in AMERICA
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- Опубліковано 20 гру 2015
- How a LODGE Skillet is made - BRANDMADE.TV
The LODGE cast iron skillet - Just pop your head into the kitchen of a five star restaurant and you will see a range of cast iron skillets and grill pans, and chances are there won’t be any Teflon in sight. For over a hundred years Lodge manufacturing has been making cast iron skillets using their own special mix of metals. Today a 2800 degree Fahrenheit induction oven turns one ton ladles of raw material into molten metal destined to become the most indestructible cookware ever devised. Watch how a Lodge Skillet is made!
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How a Lodge Skillet is made - BrandmadeTV
© 2015 / 2021 - BrandmadeTV & Castlewood Productions Inc.
This film, format and title of this program is protected under Copyright and Trademark Law and may not be emulated or re-created in any way without express consent in any territory worldwide. All rights and permissions for original footage, stock footage, and interviews have been obtained in writing from Lodge Manufacturing Company. - Наука та технологія
Get more details on Lodge Seasoned Cast Iron Skillet: amzn.to/2zBctDi
Age 62 been cooking on lodge past 40 years. Nothing is better and with a great price to boot. Made in American for Americans without using that fact to overcharge and abuse the made in American title. Great product , A big thank you to all involved, !!
I'm sure the non-americans here use it too.
I just received a small Lodge skillet as a gift - had no idea that there was such a history, but it showed. Cooked a rib-eye steak using a reverse sear method and turned out brilliantly. Hope to using it for the next thirty years plus.
I worked as an intern in an iron foundry in college doing the metallurgical tests and you will never forget the smell of hot casting sand once you have spent more than a few hours around it. It gets in your pores and takes weeks to get out. I love my two Lodge Iron pans and my enameled pot.
I have my grandmothers skillets from the late 30s. I love and cherish them. I cook everything in them. From eggs in the lil 6" to steak in the 10. Roast in the Dutch oven.everyone says they cant cook eggs in them without them sticking. I tell them u gotta get them real warm first.
But not too hot, you get it too hot, the egg burns onto the surface because cast iron hold so much more heat than other pans. But its not hard, heating it over medium heat for like 5 minutes will typically do the trick.
My dad used to make cobbler while camping in the Dutch oven god the memories
Lodge is the only brand of cast iron cookware I buy. And this video indicates why.
I love my cast iron Lodge skillet
Good to see a useful, good quality product made with pride in this country (USA).
Hope it continues to be commercially viable to do the manufacturing here.
It's worth the struggle.
It's no struggle. They're making money hand over fist.
@@243wayne1 I know this comment is old, but the TN governor just a few months from me writing this, gave Lodge a grant to expand their factory in South Pittsburg, TN. They will likely stand the test of time
I watched this video yesterday and felt the need to come back and tell you folks how enjoyable it is! Great work!
Have a 12 inch Lodge skillet, and I love it!
Have had it for 10 years, abused it camping, (out in the rain etc) re-seasoned it several times and it's awesome.
"We want to make sure that we do remain the best cast iron cookware in the world" Polish the inner surface, then you'll be the best.
Or just find some vintage Wagner or Griswold pieces, and you'll have a smooth cooking surface.
there is still no reason not to improve the product, I have plenty of those, but would happily pay more for lodge to make a comparable product.
In the time span that man has been using cast iron cookware the polished inner surfaces that you desire is a relatively new concept, i have cast iron that has been passed down from my grandparents and maybe even my great grandparents it cooks just as good as your polished pans that you so desire.
The old handed down stuff *IS* polished, even the older Lodge stuff! All of my older cast iron is smooth inside, not the rough surface like a new Lodge.
Perhaps years of almost daily use made them smooth.
I love my cast iron skillet and use it nearly everyday. I purchased it from Lodge and would say it is the best way to cook, fry and bake. It is wonderful. This morning I made sausage, egg and cheese omelette for my husband. It did Not stick and as soon as I dished up the meal I wiped skillet out with paper towels and put a tablespoon of oil in skillet and wiped around the sides and bottom. Reasoning is easy and no stick. Thank you Lodge.
I've been buying Lodge for a long time. It's part of my buy products made in the U.S.A
I love my Lodge cast iron pieces, vintage and new. Nothing cooks better
I love my Lodge cast iron skillets, make my steaks taste amazing every time!
I agree with you 100% I ONLY make my Ribeye's in the skillet. It is the best way.
All my cookware is cast iron. Thank you Lodge and for an outstanding product.I also have cookware from my grandparents and my parents over 75 years old. Still use it today. 5 dutch ovens. 10 skillets. Two flat plates. Three grills two bread pans. Two friers.
I got six cast iron pans. A skillet, and 2 Dutch ovens. I love them.
I've got a lot of Lodge brand cast iron, and it's absolutely great! My first purchase was a Dutch oven bought when I was a Boy Scout years ago. I still have it. I've added to my collection over the years, and there's nothing better.
"seasoning cast iron, is not a matter of putting salt and pepper on it" I love it! Thanks for the great video and great cast iron products all these years!
I started with a Lodge dutch oven and it grew from there. It's become my favorite cookware. I know some people that really do have 100 year old Lodge skillets and they are using them today. I've also looked at other makes, but when it comes to quality you just can't beat Lodge.
That is awesome!
Just got my Lodge 12" skillet..Excited to cook with it!
I grew up in a home that used cast iron pans on the stovetop. I use cast iron now. Love it.
I just bought two lodge skillets yesterday and I love them if I can I will never go back to cooking with anything esle
Love the smoothness of my Griswold but I also like finding old Lodges that are not preseasoned and seasoning it myself over time. I hate the preseasoned stuff but my stuff I have seasoned myself over years has gotten pretty smooth itself.
I own 10 pieces of Lodge cookware. I cook on top of gas stove, in the oven, on the grill, and an open fire. This is the only cookware I own. I wish I could find out Wok with a lid. Keep making the best cast iron cookware ever.
Contrary to popular beliefs, a super smooth surface is actually more prong to food sticking than a slightly rough surface. The science behind that theory is that there are millions of air pockets on a rough surface that lead to much less food to cookware surface contact. Those millions of pockets contains hot air and oil essentially lubricating the food as they float the food just above that thin layer of hot oil. But most importantly is to know what temperature to cook at. Frying an egg at 500 degree will get it stuck no matter what type of pan/skillet to use, or searing a steak at 300 degree will most likely over cook the steak before you get a nice crust on both sides. I love my Lodge just the way they left the factory no need to smooth the cooking surface. The Lodge 13.25" is my favor skillet, its 11-lb mass retains so much heat I can fry two steaks at once and sears both sides with nice crust.
I got a Lodge for Christmas. Coated it in coconut oil and baked it 3 times before using it. Completely non stick and ive cooked everything in it. It wipes out like a teflon pan. Probably the most non stick iron skillet ive used. Guess i got a good one. Lol
Great video, a very accurate explanation. I've been in the foundry business for years and this is spot on, well done. A big thank you to Lodge, great products I've been using for years !
Don't they make these overseas anymore?
YoMoma777 No, made right here in the USA, You can Google this area right off I 24 just south of Kimble TN. South Pittsburgh Tennessee got is name for the foundry business
Is it me or is the newer Lodge cookware lighter and more porous? I know older skillets kept in good shape have a better cure, but it seems the newer skillets aren't as good as ones from even a few years ago.
They are rough. That is needed for Lodge to use its pre-seasoning method. Some people will sand them down and re-start the seasoning. I don't. At the same time, it's not ready to use yet. I wash it, dry it, and season it upside down in the oven. Now it has a seasoning layer that I can use for cooking. I actually don't like the glassy smooth surface of vintage cast iron skillets (Dutch ovens are a different story). I want some things to stick a bit so I can make pan sauces. If meat picked up perfectly, I wouldn't be able to do that.
YoMama777, YES! If you have enameled Lodge
Cast Iron, it was made in China. I don't have
ANYTHING enameled.
steve
I have a 5 qt Lodge Dutch oven that I actually found sitting on a compactor at a mall that I used to work overnight security at. A tenant in the food court decided to just throw it out instead of cleaning it (lots of burnt food on the bottom) & taking it to wherever they were moving to, as that particular mall was in the process of being closed down & sold. I immediately grabbed it, inspected it for damage, and then took it home, gave it a good cleaning & then reseasoned it. I've had it for 5 years & still enjoy using it. I generally use it only once a year when I make Corned Beef & Cabbage for St. Patrick's Day, but boy does it work great!
My son...a chef...just bought me a Lodge skillet. I love it. But I'm an old man...I'll have to will it back to him.
4:43 The way he described that sounds like he sees people fall into the pummel machine on a daily basis haha
that's how they get rid of the bodies...
I love my Lodge skillet. Easy care and forevermore durable. It's the only skillet you will ever need to buy.
I love my cast iron Lodge pan. ❤️
Love all of my Lodge cast iron. Been cooking on them for years. Quality USA made . Love it. Keep up the good work.
I just picked up one Lodge's skillets today at Walmart. So excited to start using it
Great cookware that will last more than a lifetime.
Excellent! :) It's a fantastic product.
And a fraction of the cost of the other brands.
Luv your cookwear...thanks
This isn't Lodge's video...
Great cookware I loved it
Old cast iron. 1800s-1940's is the best. I love my griswolds. I do have a 1930s 12 camp Dutch oven. Love it
It is great that there are still items made in America meant to become heirlooms.
Love lodge cast iron
2:26.... ooOOoohh Got an eminem over here guys.
Love LODGE!
I cook with it ever week.👍👍
Great product
Love This Way Of Cooking Skilled!
I love my Lodge skillets. I'm addicted to em. Starting a nice collection. I just wish they offered a smooth bottom skillet.
If you use it enough it will smooth out.
Awesome I love cooking with cast iron.
I love my Lodge skillet!!
Very nice video! I love my Lodge cookware.
Love my Lodge skillet.
I love my Lodge cookware ❤️
Have both the Lodge 10.25 and Field No. 8. Yea the Lodge is rougher but it doesn't make it any less nonstick once seasoned. Its roughness tends to hold the seasoning better too. Both are great skillets, made in the USA and will last a many life time. No reason to hate, both have merit at their price points.
You guys keep up the good work!
Love lodge products the best cast iron I've ever used
Awesome. Bulletproof kitchen utensil.
I love my Lodge skillets!
“Cook it, grill it, love this skillet.”
"You can pick up a skillet that we made 117 years ago, and it would be almost indistinguishable from the ones we make today."
You know, aside from the fact that the old ones were milled, and the new ones are about 40 grit.
The first thing I did with my two (new) Lodge skillets was run them through the self clean cycle in my oven to strip the pre-seasoning off, then I took my angle grinder to the insides of both of them and finished them. First with the grinder, then by hand. Then I re-seasoned them the right way, with flax seed oil. Now they are decent.
SilktheAbsent1 yeah I’ve heard that about the new ones being so rough. I’ve heard people use a sander on brand new pans and then re-season them.
@@Axiarus not true I had seasoned mine many times and decided to sand it down and now it's amazing. I will do the same to any cast iron pan I use
@@Axiarus I cleaned properly but with the rough surface I had food sticking even though it was well seasoned. Now that the inside is smooth it's like a non stick pan. My mom has a old cast iron skillet it's cooking surface is smooth so I knew I had to sand mine
Sanding cast iron will make it crack eventually.
steve beuchert then you weren’t seasoning it right. The rough surface isn’t any different from the smooth surface
Awesome
I have no idea why people gripe about the finish of Lodge. I have quite a few and with normal use, and care, they will have the finish you're looking for. The one I've used the most has a surface that is smooth as glass with no sanding needed. Dont look for instant results. They get better with use. Proper use!
American made!!!
Thank you!
I have both the old and have purchased a piece of new Lodge and I have many pieces from my grandmother that were handed from my Grand Mother, then my Mom left them to me. I must admit, the old ones that have been seasoned ar home, are far more superior to the modern products. I love my 100 yr old Lodge Cast Iron. 100% Perfection!
I love my Lodge
Lodge is all I use !
Me too!
Very interesting! Thank you!
I've been cooking mostly in my cast iron lately. I don't even use aluminum anymore.
I have a cast iron skillet passed down to me from what I was told by my great grandmother, the late 1800’s. I haven’t gotten myself to use it yet but it’s a nice family heirloom.
USE IT! DO NOT FEAR THE CAST IRON!
Pt0wN973b0iI I’m really intimidated by cast iron.
@@12345BEP Just use it an look up tips.
Great video and excellent product. I just bought one. It's awesome.
Nobody on earth makes anything better than made in the good old USA...
Love my skillet and my Dutch oven
It that there, pretty gooooood!
I remove the seasoning in Lodge. And add my own.
I find them rougher than the old Griswold cast iron that I have grown up with.
Now I want one
Griswold is best
After a couple of hours with an angle grinder it becomes the best cast iron in my kitchen
AWESOME . I love my LODGE
I love my lodge skillets
Love my lodge ! I’ve had it since the eighties. Nothing sticks because I know how to season and take care of it. All my friends are skillet heads
i love my lodge cast . best in the world hands down .
So tru!
Mine is instructable, it has survived many camping trips, baggage handlers, a car accident, a small explosion, and a house fire (in the end the house was a smoldering crater), the pan has never needed more than a steel brush (and once a bit of acid) to clean.
Well, it's pretty obvious now, your cast-iron pan is cursed.
What even happened for there to be a small explosion?
+Eat My Rump Cheeks /
I think he was cooking gun powder and a little c4 for a true military breakfast
@@eatmyrumpcheeks7365 his meth cookware
This goes beyond cleanup. Smoothing makes it non-stick while cooking, smooth as a brand new ceramic skillet.
Was looking for the band but this is a good second
I almost exclusively cook using one of these. They're awesome
Love all my Lodge pans
Me too!
I’d love to take a factory/foundry tour!
Wavv... That's amazing products 👍👍👍😍😍
Huge fan of Lodge!
Could be smoother at the cooking surfaces, I would pay the price to have a better surface.
I grind any new cast iron pots or pans cooking surface with a paint stripping wheel on a grinder, followed by ascending grits of sandpaper. I can get the surface super smooth, then I season and use.
@@mikeb5748 Or you could buy already polished cast iron cookware.
@@dLimboStick For a hundred+ dollars a pan, that is an option. If you have free time and enjoy doing things yourself, there's nothing wrong buying a 20 dollar lodge and grinding it down to a smooth surface. I however will gladly buy one thats already smooth so I do see your point.
@@ChedWick05 $35 for a polished 12 inch Wagnerware skillet.
@@dLimboStick from a second hand store? That's a treasure hunt most people don't have the time for
The longest ad for cast iron pans
Compactability of the sand is when you compact the sand.... That’s gold right there
Just bought two Lodge pans.
I will sand off the rough finish.
Then I will treat with flax seed oil four times.....then I will have a smooth finish.
Bon appetit.....😎
@@Axiarus because their spray seasoning leaves a porous surface. You need a slick surface for proper seasoning. Just read reviews on cast iron and you will find this is a must for Lodge pans.
@@Axiarus removing their preseasoning will make it smooth.
1:45 this reason alone is why I won’t touch the mainstays/ozark trail cast iron skillets at Walmart.
I looked at them at Walmart today, ""pre-seasoned with a vegetable oil"...It scares me to think what kind of oil was actually used. Maybe if I sandblasted that all off and started seasoning from scratch.
Or Camp Chef from Tractor Supply and Cabela's.
Great Video! ... So happy to see a family business, still make top quality products, in the good old USA!!!! ... God Bless gentlemen! You do the world proud!!!!
Only cookware I use,it's the best.
Love all mine
I have some Lodge cast iron, not enough, and I find it excellent! I use regularly and after proper seasoning it is 100% non-stick.
I have 2 Lodge fry pans and a Lodge wok. I love em.
Solid!
We have several Lodge cast iron pieces....the latest is the grill........great products!
Thank you Lodge for keeping it American! Most cast iron foundries have moved to China and Mexico.
But these pans suck. They're purely ornamental.
Lodge cookware is made in China now!
Colin MacKenzie or it’s iron and it’s great to cook on?
Iron skillets are all that I use. I even have gridles that belonged to my Great Great Grandmother over 100yrds old.