Lodge Rust-Resistant Cast Iron (Tested) | Seasoning with Crisbee | Lodge Heat-Treated Cast Iron
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- Опубліковано 11 вер 2024
- This video details my testing of the new Lodge Heat-Treated, Rust-Resistant line of cast iron, currently sold exclusively at Macy’s. Shown in the video are the 9” and 11” skillets. The skillets are stripped down to the bare iron, and then put through two dishwasher tests. The skillets were also allowed to sit out in the open air for approximately four days. On top of all of that, they were washed with soap and water twice. No rust!!!
The skillets are seasoned in this video with Crisbee Cast Iron Seasoning. Crisbee is a proprietary blend of soybean oil, palm oil and beeswax.I have been using Crisbee for several months now, and although I still use Crisco shortening occasionally, I am a huge fan of Crisbee. In just a few seasonings, it gives cast iron a beautiful sheen that is incredibly durable.
Crisbee comes in a puck, about the size of a hockey puck. It also comes in a convenient, retractable stick. It is available in a few different scents. Also available is Larbee (made with Lard), and Cocobee.
Find out more about Crisbee at www.CribeePuck.com.
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10 Things to Know About the Lodge Heat-Treated Cast Iron Line Sold by Macy's
There has been a lot of speculation and questions asked about the new Lodge Heat-Treated Cast Iron line that is currently being sold at Macy's. I have put together a list of 10 'good-to-know' facts concerning this new line. With the exception of the weight comparisons, this information came directly from Lodge. This is intended to answer questions and put most speculation to rest. Hopefully, this post will not turn into a debate on the new line of products.
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1. The new designs were created in-house by Lodge.
2. The heat treating process is not a coating of any kind. It is a heat treatment in which the skillets are put in a very large oven with very little oxygen. The molecules on the surface of the iron (particles) rearrange themselves in a way that inhibits bonding with oxygen. This will make it rust resistant, able to withstand an occasional trip through the dishwasher.
3. The Lodge Heat-Treated and Seasoned Cast Iron line is 'rust resistant'. It is not 'rust-proof'.
4. The Lodge Heat-Treated and Seasoned Cast Iron line includes a 9-inch skillet, an 11-inch skillet, an 11-inch grill pan, a double burner flat griddle and a 6-quart Dutch Oven with iron lid, which are all sold exclusively at select Macy's stores throughout the U.S. and on www.macys.com
5. The Lodge Heat-Treated and Seasoned Cast Iron line is made in the USA.
6. The Lodge Heat-Treated and Seasoned Cast Iron line is seasoned in the exact same way as their regular cast iron products.
7. Weight Comparisons
11" Heat Treated Skillet - 5 lbs 3.9 oz
9" Heat-Treated Skillet - 3 lbs 11.7 oz
12" Lodge regular skillet - 7 lbs 11.4 oz
10.25" regular Lodge skillet - 5 lbs 5.1 oz
10" Chef Skillet - 4 lbs 6.9 oz
8. There are other pieces of heat-treated, rust-resistant cast iron that have already been available from Lodge, such as the rectangular and oval mini servers.
9. Lodge has an exclusive deal with Macy's through the end of 2016.
10. There will be no 'seconds' of these pieces at the Lodge Factory Outlets.
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Music by Kevin MacLeod
Song Title: Leverage
Royalty Free License
Jeffrey, you have the BEST videos on cast iron pans! They are so informative, clear and the presentation is awesome!
Thanks for your hard work!
Took the words right out of my mouth, Sir. Agreed! :-)
I used this product and was very satisfied. You can get from this link:amzn.to/2ZhUDCl
Just wanted to share from an 1889 cookbook my wife has. For new kettles fill kettle with clean potato peels boil them for an hour or more. Wash kettle with hot water, wipe dry and rub with lard
Thank you SO MUCH for making this video. I've been trying for a long time to find a great video on how to season, and this is probably the best video I've ever seen for showing exactly how much oil should be left on the pan. Most folks just say something like "Try to wipe it off, like you never wanted it there in the first place" or something like that. You're the first person to actually show a crystal clear, high definition close-up shot of the pan after wipedown.
Fantastic video. Again, thank you!
These have a nice design. Many many years ago as a kid I watched my great grandmother strip a cast iron skillet and it was amazing to watch. Of course that was in the 70's and she did it outside over an open fire. That's the old fashioned country way!!
Thanks for sharing your opinion on this set. I've never heard of Crisbee.
Would be happy to see you make videos more often :-) Keep it up.
I have an older Lodge rust-resistant skillet and I love it. The rough surface wears down a bit over time, I think, mine doesn't seem as rough as a new one. I fry eggs or make omelettes or pancakes almost every morning using a wooden spatula, and have no problems whatsoever. I really wish they made a rust-resistant lid, though.
Great video. I recently got reacquainted with cast iron cooking with a "newer" Lodge non pre-seasoned skillet that I got probably 15 years plus ago. Initially, I had done a poor job seasoning it by way over doing the oil and hadn't used it much. I recently scraped the skillet a bit and re-seasoned it three times. The Lodge surface certainly isn't smooth as glass as almost everyone points out, but you wouldn't know it by the way it cooks. It performs beautifully over medium heat on an electric coil stove and is as non stick as any Teflon or "ceramic" coated pan I own. There are a lot of Lodge nay sayers out there, but for the performance and it's pricepoint...it's fantastic. I will have to check these new skillets out. I'm sure I won't be dissapointed.
I just love lodge cast iron!
Everything you said in this video is correct even down to the seasoning because Lodge uses a soybean oil to season the castiron from the factory.
Thanks for making this video. I just bought lodge cast iron skillet and it's in the oven seasoning right now and your video really helped me.
Had to search for an old video of yours and now they all keep coming up in my suggestions. Can we petition for you to come back and start making videos again? Love the videos.
Another great video Jeff! Very informative and the videography is superb as well. Very sharp image at 1080p60. Great lighting! :)
+rockandjazz - Thank you! Trying to determine if I want to start shooting in 4K. Wondering if 4K at 30fps is better than 1080p at 60fps.
+The Culinary Fanatic It's a tough decision, but even if you stick with what you are doing now, it's still a lot better than most videos here on UA-cam. Many can't see the improvement of 4k yet until they upgrade their own viewing gear, but at least you would be making videos that would last a lot longer. I mean, just look at the old UA-cam videos that were at 480. Those look awful now in comparison to today's videos by you. It's kind of the same thing. If you shoot 4k now and upload it, even if the viewer can't tell now, they will years down the road.
+The Culinary Fanatic one of the great things about 4K is the absolute detail, when you have a vintage piece where you really want to get close and show the super details then go with the 4K. In all honesty 1080 at 60fps will be great. But every now and then you can throw us a nugget.
They one with a little bit of rust would have really popped at 4K. Either way, I love your videos and my Dutch ovens look beautiful because of you.
+rebelgate - I shot a video in 4K last night. There is a night and day detail in clarity. But, the motion at 1080p 60fps is smoother than 4K at 30fps. But, watching two videos at each rate back to back, the difference was phenomenal!
+The Culinary Fanatic Jeff, just to clarify, you are saying you prefer the 4k over the 1080p, 60fps even though the 60fps was smoother in motion, right?
I can't wait for a video of you using these Jeff, love to see them in action.
+michael landry Just recorded on last night. Should be up this weekend.
I used this product and was very satisfied. You can get from this link:amzn.to/2ZhUDCl
@@MarvelNo5 thank you
Just got the 11" on line from Macy's, caught a 50% off sale and free shipping.. Used your method of stripping the factory seasoning, then re- seasoned using the Crisbee Puck. Skillet looks and cooks great. First test was over-easy eggs and no sticking whatsoever. Just wish I had also got the 9" while 1/2 off.
I had this in my kitchen....just sitting on the counter.........2 of them......my sister used one as a antiperspirant!
did it work?
I used this product and was very satisfied. You can get from this link:amzn.to/2ZhUDCl
@@peter3337 it will definitely keep those pores from releasing any of that stanky sweat 😊
Now she smells like apple pie. [Laffin'😄]
@@bustabass9025 It was by accident ...But just funny
Has Lodge changed the composition of the metal? Something has to be different. I wonder what it is?
I love how fine that skillet looks and makes me want one. I already have a cast iron skillet which belonged to my grandmother and is considering buying a new one also. Recently I ordered a dutch oven and can't wait to get my hands on it so that I can see what it will do.
I didn't even know Lodge made these! Thanks for another great vid!
+BurnsCanCook - Thank you for watching!!
I see they addressed a minor beef with the normal Lodge cast iron. They made the handles on these longer. As for the rust resistance. Thats nice but you still have to oil it and heat it up to oil them. I've got the 6.5 inch rust resistant. It indeed did not rust after the dishwasher test.
great info on these skillets! they look like a pretty ruff surface but nice design. looking forward to more videos on this.
The rough surface is not an issue with a properly seasoned pan.
At ~ 06.30 of the video, you stated that the heat treatment rearranges the molecules of the "surface" of the cast iron; is this meant to say that if I were to mill or machine down the surface, that this rust resistance effect would be lost? Or, does the rust resistance hold true for all the metal of the pan, even after it is ground or sanded down?
I clean my old cast just with a scrub brush... It is a fine job. If the coating comes off i never worry , just cook some fatty foods and i am good to go.. I have my grand parents on both sides , parents old pans and some pots. They go way back to the very early 1900.
I'm guessing that must be iron coming off black on the rag??I'm so confused in a way I'm trying to stir away from enambled cast.. I just don't like the idea that they wear eventually. I'll be a newbie cast iron.. 😢tired of teflon
Very interesting. Let's see how they hold up. Thanks for showing them to us.
+Jose Casillas - Thanks for watching, Jose!!
You didn't buy one, but two!! Are you planning to set up a first cast iron skillet museum in the world?
Takes a lot of sanding to get the insides of those pans smooth. Not bad pans but a lot of labor to get them right. I've done it. It's not fun. The bottom is easy but the sides take forever. I will go buy some crisbee tho - great vid and thank you.
thanks for a great video and info, just ordered my first rust resistant Loge 7qt dutch from Amazon and very excited to get my hands on it yeeepeeeeh!
Great video. I always learn something from watching them. Keep em coming!!!
+BrassTurds - Thank you!!
I used this product and was very satisfied. You can get from this link:amzn.to/2ZhUDCl
I saw these at Macy's recently but the cook surface is not smooth enough for my liking.
+PHOTOTRISTAN Yep. I would definitely add these to my collection, if not for that horribly rough cooking surface. That looks even worse than their standard line of new cast iron. Like cooking on 40 grit sandpaper. I may pick one up and polish it myself, because I really do like the design of them.
+PHOTOTRISTAN The rough surface really isnt an issue. Ive cooked fried eggs and potatoes in a new lodge skillet with zero issues.
+thayne559 This line has an even rougher surface than their normal line.
I'm venturing out into cast iron and appreciate your comment...thanks!
Thanks for all the great videos. I'm now addicted to cast iron thanks to your great work!
Did you stop doing the wipe-down at 300 degrees for all seasoning? I didn't notice it in this vid.
I was wondering why I was seeing so many offering Lodge at some real decent sales prices recently. Guess maybe now I know !!! My latest 12" was $19.95, 6" was $7.20 and see Macy's is $49 for the 11" rust resistant one.
+Stinky Lebinowitz - Macy's has had two sales since these came out. I paid $33 for my 9" and $42 for my 11".
Thanks for the heads up on that Jeff !!!
Stinky Lebinowitz wow that is a lot of scratch! I'll stick with a $20 12"
It’s unfortunate these are not made any more. I was just at the south Pittsburgh store in FN and they only sell baby heat treated iron.
Agree that it's too bad these are not available any more! I just stumbled onto this video and was going to buy one ASAP, but they're not available. I wonder why Lodge stopped making them? Not selling? Defective design? Or what, exactly? Oh well.
You have the most awesome collection of cast iron! Personally I'm a carbon steel man, myself, but I'm working my way into the cast iron.
So, with such a vast collection, how do you decide which piece you are going to use when you cook something??
I used this product and was very satisfied. You can get from this link:amzn.to/2ZhUDCl
Cast iron should rust if allowed to...the fact that it didn't means that this isn't cast iron (which I doubt) or it's coated with something bad (which I suspect). Stripping a cast iron pan of its seasoning and then showing it doesn't rust, is a very bad sign, not a good one.
It just KILLS me that Lodge will make great innovations such as the beautiful design of this skillet, the rust-resistance etc., but still won't provide the one thing cast iron enthusiasts want most- A SMOOTH COOKING SURFACE! Why not? PLEASE give me a valid explanation!
Bill Howard it’s a late reply but I heard that the smooth surface would require much more manual work to get it smooth instead of the machine blasting that they use now.
Hi Jeff, I was wondering what your thoughts are on the most essential cast-iron pieces to own. Right now I only have a 10in skillet and a stove top grill/griddle and was looking to buy maybe 3 or 4 more pieces but wasn't sure which direction to go. Love the channel and hope you are doing well.
So you don’t sand down/smooth out your Lodge pan? I have ordered two new Lodge pans - the 10” and the 12”. They will be my first cast iron cookware. Some recommend to smooth them out and some don’t.
how are the pans going?
Another great video - keep it up!
+Everything There Is - Thank you!
Great video! Well done
As always, great and informational video. I know you spoke of the handle design. How does if feel compared to the Lodge handles we all know and love? It looks, to me, that it would not be very comfortable to work with.
It is pretty comfortable. I think if the skillet was still as heavy as a regular Lodge skillet it might be uncomfortable, but with it being lighter, it feels right. For my hands, I would love about another inch in length, but it's still pretty comfortable.
Lighter too, I must have missed that. Thanks for all the great info and the reply.
Hey man, looks great, but if I was you I would have used a ceramic sanding wheel and smooth the pan down before seasoning!
I will be buying these castiron pans I have the crisbee love it great video
+525672ify - Thank you!
Did you run your wire brush with these? Worried it could change the surface molecules your talking about.
Doesn't look like these are around any longer. The 11" is on the lodge site for $63 though.
Ikura Prime I was just coming to post the same thing. Can’t find this stuff anywhere now. Wonder why they stopped? Maybe not enough customer interest.
Hi Jef
Quick question. How do I strip the seasoning on my lodge skillet? After seeing you do this, I never stripped the original seasoning that it came with and want to start fresh with the Crisbee stick I ordered!
I see many people talk about how you can strip your skillet on a gas grill, but have yet to get a clear instruction how. Can you explain to me how to do this?
Like the idea of non rust cast iron and would like to buy one. One question could I use it on a glass top stove ? Thanks great job.......
Cast iron pans will absorb the chemicals in the dishwasher. Hot water is the best cleaning agent
I have some informed speculation about these rust-resistant pans.
I'm not sure if you're familiar with the traditional method of seasoning a carbon steel wok, but the method that is traditionally used to season a wok involves heating the wok, without any oil, until the metal discolors, blackens, and turns a dark greyish silver color. This forms a layer of Fe3O4 (black iron oxide) on the pan. This heat induced method of forming Fe3O4 is not nearly as thick a coating as gun bluing, but it is a similar principle. Black iron oxide, which is stable, protects the iron from forming red iron oxide or rust (Fe2O3), which has a higher ratio of oxygen to iron than black oxide.
See this video where a de Buyer carbon steel pan gets the stove-top oxide treatment:
ua-cam.com/video/X-tcVxIdmmY/v-deo.html
This is the wok seasoning method where the heat-treated oxide is deliberately formed on the pan before oiling:
ua-cam.com/video/UGXGJD2xTzQ/v-deo.html
My guess is that the seasoning may stick better to the Fe3O4 layer than to the iron. I remembered that in your video on the shot-peened SolidTeknics carbon steel pan video, you mentioned that the texture is what the seasoning sticks to, but I think seasoning could stick to the black oxide layer even on a smooth pan. I say this because I've seen chinese woks that receive all sorts of abuse with stir frying; the spatulas used in wok cooking are steel, and the wok is smooth, but the seasoning never delaminates in a properly seasoned wok. I suspect that if you do the stove-top oxide treatment to a smooth carbon steel pan, the seasoning would be more durable. Actually, I suspect that the stove-top oxide treatment could be done on a cast iron pan as well to give it that rust resistant coating.
Next time you strip and season a pan, would you try this to see whether or not this stove-top oxide treatment is actually able to make cast iron rust resistant?
do you know how high the heat needs to be? i want to try it on an electric stove, but i don't know if it will work. i have seen it go black, but i didn't understand if this was something burning. i never let it go past the darkened color and just seasoned with oil instead.
I used this product and was very satisfied. You can get from this link:amzn.to/2ZhUDCl
GREAT VID!!!!
I bought two skillets last summer. How do I know if mine are Heat Resistant? Macy's only one to sell it or will it say on the pan/label? Thanks.
I don't see many videos of this product from lodge, can you make a video of this in action? Wondering why Lodge wouldn't make all their cast iron this way.
Great Video Once again, always enjoy watching your channel.
Did Lodge change any of the added materials to make these new pans? Liking changing the formula an adding something that may do us more harm then good over years, ( like messing with science ?)
+Jamie C - Nothing was changed. Just the heat treating.
Question.. I thought that heated palm oil or cooking with palm oil will cause cancer? I think I stick to Grapeseed oil or Crisco!
Question for all. My first ATTEMPT at restoring my vintage skillet I have been using for about 25+ years, left a smoke residue smell in my kitchen. What can I use to clear the air and get rid of that smell? Thank you for your help.
great video, very well done. I like all my Lodge but almost all are older. I just dislike the surface of the new ones so when I do get one I use my electric sander and make it smooth and then re-season them. I wonder if I sanded one of those would it still be rust resistant on the inside
+Mike Eddleman (Crystal Bear Leatherworks) - Not sure about this. It 'should' be.
+The Culinary Fanatic I would doubt it because sanding the surface removes material and exposes the underlying. If Lodge's heat-treatment process makes the surface rust-resistant, sanding would remove that. It also stands to reason that, over time, the rust-resistance will be lowered as material sloughs off (when exposed, stripped, etc.). I know that I am not forgiving to my carbon steels and sometimes metal peeks through the seasoning- conditions like this and cooking with acidic sauces and metal utensils would definitely wear into that very thin outer layer. I'm guessing this is done mostly for shipping and storage and "training wheels" for people to enter the cast-iron and carbon-steel realm :D
I wish Lodge had made these with smooth bottoms.
Just sand them I used a 4.5" grinder with a 120grit flapper disc the an orbital sander. Season with flaxseed oil it's almost like a non stick pan
Are those skillets just as rough as their normal cast iron?
Too Flawless!
Can you compare Crisbee and BuzzyWaxx?
Please!
like the video, I bought two lodge skillets at Walmart last year, they work great. Is there a difference in any of the Lodge skillets, other than the rust resistance ones?
+Steve Hoppe - The new ones are a bit thinner and lighter. Other than the new designs, that's it.
Are you part of another project or channel? These are just so well done it makes me feel like you're a well known pro and I just don't know it.
+EddyGurge - Lol!! Nope. Just doing this on my own. I'm pretty much a cast iron junkie. I really enjoy teaching people about all things cast iron. I have a background in the entertainment industry, so that helps somewhat with the quality, although I would like my videos to be even better. Thanks for watching!
How are these pans holding up after all this time?
Would have liked to see you fry an egg in that thing after hahaha, still ruff ...
I think im going to need to make a trip to Macys
You misspelled Crisbee in the provided link in the description.
I ordered some of these skillets and I was wondering if you would recommend I season it myself before use, or just take it as is? Related, if I do season it myself, should I first strip it down too?
Steve Grenier they have a pre-season on them, so yeah you can straight cook on them. It is recommended that you do at least 1 seasoning. Some just don't trust the pre-season so they strip it and start over.
How did you strip them?
great video...thanks
Are they also non toxic? Thanks in advance :)
Why would you season the bottom and handle?
Does Walmart carry Crisbee?
Missing the s in your Crisbee link.
Wow!
Does regular cast iron really rust overnight? I always take great care in drying mine every time.
Without any seasoning, yes.
great video!
I just got the 11' rust resistant pan, and i'm wondering how to strip the seasoning. Do you think that oil oil or avocado oil would work as a seasoning? i'd prefer avocado oil as it doesn't become saturated until 520 F.
olive*
+the culinary fanatic
+Lorraine Eliassen I have used olive oil on a brand new Lodge-3 coats. With a little butter EVERYTHING slides around! It's a little hard to get under the food because it moves on ya. Don't forget to maintain your iron after every use.
With Crisbee puck you use it for your mini seasoning?
+Joe Samaniego - Lately, I have been using what I cook with for mini seasonings, which has been peanut oil. I just started testing Crisbee for use during maintenance.
The cooking surface doesn't appear to be to smooth but your first video of cooking with it will detrimine that. I will have to try some of the Crisbee.
+biguy525 - The surface is pretty close to the surface of normal Lodge skillets.
biguy525 over time and with maintenance, it will smooth out on its own. With my new Lodge classic I Pre-seasoned mine with extra virgin olive oil 3 times, cooked 5 times with maintenance and noticed it evening out.
Check out the Victoria pans. My wife loves them .
In past videos he heated unseasoned pans in a 200 degree oven, used Crisco, whipped them clean and put them into a 300 degree oven for 15 minutes, took them out whipped them down again and then put them into a 400 degree oven for 2 hours.
Now he goes from warming the pan in a 200 degree oven, covering them with oil, whipping them and putting them into a 400 degree oven for 1 hour. Why the change? Is it as effective as his previous method?
He was following the instructions for using Crisbee.
M mm
*Wiped
I saw that as well. What are your thoughts regarding this approach?
Wow this should be called a torture test video.
I would have clicked like anyway, but I had to after I saw the number. Glad to be 667! 😉
How often do you have to season these pans?
just once
if they get messed up, you can scrub them down and then season them again.
You can also season multiple times to build up smoothness
daang, they don't make these anymore...
Great video. Someone who doesn't ask or beg for a thumbs up or subscribe. Thx
You got both from me!!!
smoking point for crisbee is 340 so all other sessions were pointless.................
now you have to cook with them!
+Christopher Z. Longoria - Cooked in them a few times. Very nice. The 9" is light enough to flip your food.
Those pans are so rough
I sanded mine down and they are amazing now seasoned with flaxseed oil
Didnt know you can sand them, what sander type did you use?
@@DJ-cm8xj I used a flapper disc on a grinder then sanded it with a 5" orbital sander www.harborfreight.com/4-12-in-60-grit-zirconia-type-27-flap-disc-60751.html
@@Stevesbe thankyou :)
I prefer maintenance free pots.
These are high maintenance cast iron skillets.
Very nice. I just may pick one up for Christmas! No more Crisco, eh? :)
+CatherineGirl24 - I still use it, but not as much as I use Crisbee. It's really good stuff. The Crisbee in this video is a new formula. I REALLY like it.
+The Culinary Fanatic Could you say something about your rag, don't you wash it since you mention you'll use a bit more Crisbee?
+Karsten Fjellheim - I use the same rag for a while. When it gets old, I though it out.
CatherineGirl24
Yeah, don't put them in a dish washer!
Another oil that's become popular for cast iron seasoning is flaxseed oil.
A great blog post on seasoning w/ fso: www.thekitchn.com/i-seasoned-my-cast-iron-pan-with-flaxseed-oil-and-heres-what-happened-224612
Also, a handy chart of oil smoke points: www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats
excellent I love flax seed oil as a way to season. soybean oils scare me now since they are so highly messed with GMO and stuff like that so flax seems like a much better solution. thank you so much for sharing ☺
You should boycott anything with palm oil...palm plantations are destroying the rain rain forests and endangering many species of animal. Love your vlogs though.
Never use soap on raw iron in dishwasher what hell is this guy doing you dont know what your doing
Enjoying your free cast iron cookware?
I wouldn't touch Lodge, or your seasoning!