Unboxing the Lodge Blacklock Cast Iron Skillet
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- Опубліковано 20 сер 2019
- Welcome to our first LIVE stream video where we're unboxing the new Lodge Blacklock cast iron skillet. This is an unsponsored video and we purchased the 10-inch skillet directly from the Lodge website.
Used and mentioned in this video:
Lodge 10.25-inch Blacklock skillet: shop.lodgemfg.com/blacklock/b...
Cowboy Apparel: teespring.com/stores/kent-rol...
BBQ Stars Online Cooking Classes: www.bbqstars.com/a/15225/gb4a...
Connect with us!
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/ cowboykentrollins
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
thinkin' Lodge ought to release the
"Kent Rollins Signature Series".....
They'd have to sand it down more before they seasoned it.
That’s a great idea
it would be good if Kent did the QC
Hell yeah!!
@@theuglybiker, I agree and believe it is all about the dollar and cents why they don't sand them smooth.
Personally I think they are doing a disservice to their customers/clients by selling them SO ROUGH!
I would be willing to pay an extra $5.00-$10.00 per piece to have it come SMOOOOOTH with NO grittiness as well as a decent seasoning.
The roughness is probably the MOST disagreeable part of their products! If I "need" another Cast Iron cooking tool/skillet/Dutch Oven/whatever, Lodge will continue to be my Go-To for Cast Iron. That is unless I can find an OLD piece such as Wagner, etc., that is still serviceable without holes or damage for a really good price.
I dont buy them to turn for a profit, either. I USE them specifically for COOKING, My Friends!
Anyway, thank you Kent and Shannon Rollins for this nice expose' of the new line of Lodge skillets as well as for all your efforts to bring your expertise to school us faithful followers.
God Bless you and.....
Overnout
If Lodge would start a line of cast skillets that was higher priced but thinner and machined smoothed interiors like the old WagnerWare or Griswold, they knock it outta park!
A LONG time ago, before Kent was born,
Lodge did just that. I've got a few.
steve
@@steveskouson9620 I have a couple of old smooth Lodges
Absolutely! They could bridge the gap between $150+ 12" good skillet and well... $35 ehh. But hey. A little elbow grease and some good work can turn a $35 into an early 1900s machined skillet too. The Rollinses have a video on that to help out on that too. God bless us all
Finex
Finex
Mr. Rollins is a true American icon. There aren’t too many like him left. God bless. And he’s correct about a hat in the house. I’m 65 so growing up in the south my mother and especially my Army Drill Sgt father would have snatched the hat off my head!
When I was 16, I went to live with my Aunt & Uncle. My aunt used only cast iron to cook in. Now I know why her food tasted so good. That year changed me forever. Although I live in the city, I'm country in my heart. Thank you aunt & uncle for teaching me about the good life.
Legacy Matters.👍
Cowboy Kent for President!! You'd have my vote.
Cast iron skillets in every kitchen
I’d vote
He'd have this veterans vote .
@@QuantumMechanic_88 THANK YOU for your service!!!!!!!!
@Mistyvalley - Thanks back to YOU .
I like when the both of you are in the videos. It feels more like a family conversation. This was fun. Thank you for sharing and trying new things!
Shannon and Kent - you rocked this show! Kudos to you both for a rocked first live show. Keep up the great work. Thanks.
Great day above the grass for sure it is. My moms going to love this cast iron showcase video. Thanks again, both of you. Always a pleasure.
Thank you for your insight. I am 63 year's young just starting in CAST IRON COOKING. Lot's of your videos to take in. 🇺🇸 GOD BLESS THOSE WHO CAN AND THOSE WHO DO!
And God bless you
how are you 63 and just staring with cast iron? I'm 40 and I've been around cast iron since I was a little kid.
@@clblanchard08 Lol, I'm 62, and the only cast iron I knew growing up was the griddle my Dad would cook pancakes on for Sunday breakfast, my Mom loved Teflon(ptui!) and aluminum sauce pans( ptui again!). My wife introduced me to cast iron, and I've never looked back.
I look forward to your videos every week and you guys always knock it out of the park. I think you guys did an amazing job on your 1st live stream keep being amazing
Thanks Kyle
Well done Kent n Shannon!!
Really enjoy the knowledge and how you guys share your life with us out here!
Thanks!
I appreciate that you are fair and honest about these skillets. Most of us don't own that much cast iron but when we do make a purchase your reviews are VERY helpful! Thanks
Thank you John for watching
God bless both of you, what a lovely man you are. The world needs more of you.
Thank you for watching and God bless you as well
Man I was working and couldn't watch live. You two are fantastic! Thanks for all you do. God bless!!
The live feed was amazing! The two of you are my favorite UA-cam channel. Always look forward to your videos, you both are fantastic.
I just got a new 12 inch Smithey and it is a work of art. Smooth finish on the inside and seasoned 3 times with grape seed oil. Yes it is expensive but I deserved it. Been cookin from scratch for 62 years.
Please teach these heifers now a days how to cook and be amazing like you!!
@@bryanbatton01 I couldn’t help laughing at your comment. Many young women are not taught how to cook by their Mothers. Others are simply too lazy and it’s easier to just order out or eat junk from cans and boxes. I’ve always advised young men to find a gal who can cook and keep the home, over one with pretty looks. Looks fade but a good cook is never out of admirers.
@@fishnlady amen
The first video of yours I found by accident. It was "The Tricks to Crispy Hash Browns
"
I was hooked since then. My wife & I enjoy everything you guys do. Thanks again!
This is 'crazy' . . . I think the harsh browns was the first video I watched too from Kent and was hooked from then on as well 😎😁
First - thanks for doing this. It really is appreciated. I learn a lot about new lines of cast from you guys, without having to buy it, so I do appreciate it. Second, I think you're on to something with this live stream Q&A. It allows folks to talk to you and get responses right away. That's cool. Third, congrats on the merch. I'm not a t-shirt guy (unless it has long sleeves), but there are millions who are - so good on you. Last, you asked for recommendations - so I have 2: I would put a mic on Miss Shannon... and though I love your kitchen - I would change venue to the chuckwagon as a backdrop. I think an outdoor, live fire, chuckwagon, old school backdrop is more "you". You guys are awesome and I can't thank you enough for all you share and do. God bless you and yours - and pats for the pups.
I’m an Egyptian living in US, New Jersey, i LOVE you guys, learning a lot from you, Love your presentation and your accent….i just love you, may God bless you…
Yes, more live UA-cam! Bless you both!
I have the regular 10.25" Lodge skillet, smoothed and re-seasoned as per your video. Works like a dream now and cost $25. The Blacklock 10.25" lists as $60. Given your review, the lighter weight, redesigned handle with the triple pre-seasoning doesn't seem to me to be worth the over double cost. But then again, I am just a chea.... ah, frugal New Englander!
How much does the regular 10" weigh ? could you weigh it for me ?
Here in my country costs an hefty price, I wanna know for sure what I'm buying
Yeah I feel like a lot of these premium cast iron skillets aren't really meant for everyone. I personally use a 25 dollar lodge, but I bought a $115 stargazer skillet as a wedding president for a friend. These skillets are for yuppies and presents, they don't necessarily make sense to purchase for yourself because a standard lodge is just such a better deal
instablaster...
Just saw this, you did awesome!! I just got a lodge 12" skillet. (This is a regular lodge)
I started it out by prepping it with a side grinder with a flapper disk. I did take it all off and re seasoned it.. it's as smooth as a mirror and works great. Hopefully I didn't hurt it. I've done it to all four of my skillets and they seem to be ok so far... They're smooth and I season them every time I use them. Just got back from a family vacation in northern Michigan and they saw duty every morning for breakfast... I kept telling my wife I was channeling Kent Rollins the cowboy cook!!! She just rolled her eyes and went back in the cabin... I didn't care I was living the dream!!! Rock on Cowboy! 👊🤠
I really appreciate you all sharing your knowledge on these topics. God Bless!
Love these cast iron play list I’m new to using cast iron and these videos make my meals a success!🙌🏽thanks so much!
If Lodge would make their way towards us with higher priced sanded cast iron, I would make my way towards buying some! and I know many folks would love to see such a step from Lodge.
It’s not that much work to sand it down. For $30 you get a skillet, and 30 minutes worth of effort to sand it down. I would rather do that than spend $200 on an already smoothed one.
Great job guys thank you for your knowledge and expertise and by watching your videos I cook better thanks again and God bless
These two are perfect. I want to hear about his knowledge and experience, yet she knows what we want to hear. Thank guys!!!!
Thank you Kent. You taught me how to smooth a cast iron skillet after I messed it up, trying to season it when it was not to temperature. I got my sander out and went to work. Today, I just cooked scrambled eggs in it, like butter brother. They moved around like they were in a non-stick skillet. Many many thanks. I love watching your videos!
Glad to help Richard and Thank you for watching
How about a video on knives? Both for the kitchen and pocket knives.
I would like to see that, too.
Not a video without Bertha
Excellent idea!
@Joey Barreras spyderco military. Or an old school sharp finger if you dig fixed.
I would love to see a video on pocket knives too.
I swear that BACON should always be the first thing you cook in a new cast iron pan! 👍
I agree with the bacon concept totally and have found that making cornbread helps tremendously. I usually put oil in the skillet and heat while I'm preparing the batter. Once the oil is good and hot I pour in the batter and let I do its thing in the oven seasoning the skillet and making the CB for my favorite stew, chili or a pot of beans.
@@rw9573 omg! That sounds so freaking good! Yum!
I made pancakes in mine first 😖😖😖😖 luckily it was a lodge and it was only $10 at Target after the coupon
If Bacon was the answer, the question is a GOOD one!
(Sorry Ronald W.)
steve
@@rw9573 I use bacon grease instead of oil for the cornbread
Bonus, I get bacon too.
I am a lodge guy all the way...Thank you for this. I appreciate everything you do. God Bless you all
God bless you as well
Great video. Thanks! I have two new Blacklock skillets that I got a couple weeks ago, a 10.25" and a 12". They immediately have become the favorites in my collection. I love the light weight and the sloped sides. They perform beautifully. Great to see Kent's take on the new line.
I only owed one piece of cast iron before I started watching and getting your cook book. Since I liked corn bread my mom gave me her old cast iron piece that looked like little corn Cobb halves. Since I have bought 5 more skillets and my wife bought me a Dutch oven for Christmas. Looking forward to getting more and another cool book. Thanks to you and yours, Boz
Thank you for watching David and the new book will be out in March
We need a man channel/ cowboy channel like QVC or shopping channel but for manly goods!! You could def. pull that off!!
Cowboy Kent Rollins could pull it off for sure . I want a giant Cowboy Kent poster for my man cave / machine shop . Right next to the fridge with the keg of beer in it .
simp
Don Quixote and made in USA 🇺🇸!!!!!!!!!
Don Quixote he's the next Tim Allen.
"Theres a dragon on the sword! Theres a dragon printed on the sword"
If it wasn't for Kent people wouldn't be getting back into cast iron. I threw away all my non stick pans and started using cast iron. I feel much better. I don't have head aches anymore. It's weird. Thank you Kent! Muchas gracias amigo
Always find your videos very informative, just got my first order and loving the stuff i got.
Great video pard, maybe you need your own line of cast iron! Thanks for sharing you two!
Little Bertha camp stove!
That's a damned fine idea! I hope they give you a piece of the action!
Very informative guys, I love your videos.♡
Thank you for watching
This was a great video. You both throw in all the extra tips you can. Thank you.
Thanks for watching
I've had my grandmother's cast iron dutch oven, deep fry pan & roaster. I couldn't tell the brand of them because they are old & I guard them with my life....no one uses them but me! I hope to pass them on to my niece. I love your channel & have gotten great tips & recipes...keep it the great work👍👍
Love the old Lodge cast iron. Can't beat the cost to value. Add in some elbow grease and you have some great iron.
The live video was good! I really appreciate your good faith and patriotism! Many blessings!
Thanks Donald for watching
Amazing!! Love the live video facebook and here! Cant wait to see more!
I LOVE this "live" format and your channel is absolutely wonderful!
Thank you for watching
Talking about carbon steel. I love my Old Hickory knives made in the U S of A!
Kevin Brown
I love my carbon steel knives. I got a couple of Old Hickory they sharpen up nice.
I have my Dad's Old Hickory knife that he kept in his chuck box and I have bought three more to go with it.
Thomas Grant
I get them at yard sales lol people throwing them away.
Kevin Brown - Those old knives are great aren’t they! Seems that these days,folks want stainless steel everything. When it comes to a good working knife I go for carbon steel every time. Easy to sharpen, and good working edge. Old hickory and Green River knives!
I have an old hickory that's probably about 30 years old! Passed down to me from my Dad. Love it!
Good quality video and excellent auto. Good subject.
Thanks!!
Thank you Jimmie for watching
Thank you for the live feed. Very helpful and informing. And hello from Seattle!
Sounds good, folks! So happy to see both of you on the UA-cams!
Awesome video, I just bought a Lodge skillet. Thanks Kent and Shanon
Thank you for watching
I wish they'd make all their skillets smooth.
I wish they would too. Their iron is rough as a corn cob. Terrible quality.,
I'm not pleased with mine. I use it once a month to cook a steak so I can live with it sticking a little. While the cooked steak is cooling, I rinse the pan with water and scrub it with a chain mail type scrubber. Rinse and put back on the stove to dry the water. Then I reseason it until the oil starts to smoke and then I let it cool while I enjoy my steak. I've noticed that lately there is almost no residue sticking so the new design might be good after many seasonings.
James clark - The Quality is not fine on Lodge. Did you you not watch this video? He had a new pan with an imperfection in it. You paying good money for a defective product? No one has said a thing about buying cast iron made in China. I can tell you’re new to this Pard. That’s alright, hang in there all will be fine. Look, if you want good cast iron, buy the antique stuff, like Griswold. The old ones were made right.
Lodge produces junk. The sand molding they use looks more like gravel. You shouldn’t have to sand a new pan. Learn more about cast iron cooking implements. Hang in there.
It does not affect the cooking at all though
@@657449Try this... Use it more often. The chain mail is brutal, about scrubbing off seasoning. Use a stiff bristle brush, instead. & You don't need to heat it to a scorching point with oil. Heat it up to 225°, then wipe with a Thin layer of oil. Let cool as the oil gets absorbed.
You two are the best! I adore watching your videos, trying your recipes, and gaining insight to proper cast iron. Give my love to Beags and Duke too :) I look forward to more videos and yummy recipes.
I happened to send a video of yours to my step-father, hoping he would like it as much as I did, and it turns out, he already follows your videos and has your amazing cookbook. Thank you both for all your hard work!
My skillet arrives on 8-27. This review comes just in time!!
You both did a bang-up job on your 1st "live feed video" and the feedback was most appreciated on the new Lodge Black. Wonderful job Shannon doing "background work" and keeping things moving along & Kent, always with the well-rounded information on the product at hand. Keep doing what y'all are doing. It's working just fine. You're both Keepers!!
Thanks Peter for watching
Amazon is not always the cheapest price! Shop around.
Best standard Lodge prices I’ve found have been Walmart sale prices, in store.
You two did well in and on this video. God Bless everything you do.
keep up the live videos *** cant get enough cowboy cooking with kent Rollins , HI FROM PA.
Love that new look, May have to give it a whirl, Love all my Lodge Cast Iron,
I go to Lodge's factory outlet and buy seconds. They might have a pit or bump, but they work just fine!
Good video & audio, good to see you both working together. Waiting to see how your new pan cooks & any other thoughts on it.
Take Care, God Bless
Thank you for watching and God bless you
Maaaannn, I've learned a lot from this vlog. I saw my mistakes and resolve to do better. I never knew about what acid did to it. Thank you A LOT❣❣❣❣
The team work for the live vid is outstanding
that looks like a great pan 👍 thanks for the video, and for sharing. I didn’t know Lodge made them until you
audio was a little soft at times could be louder. I missed a chunk of what Shannon was saying. but I appreciate all your videos as always. God bless you both
God bless you as well
Love to you two from Phoenix, I never miss an episode, I am a disciple 😀🇺🇸❤️
Thank you Mark for watching
Thank you Cowboy Kent Rollins. you are my go to guy for anything cast iron love your shows keep them coming.
fan for life.
Thank you Marty for watching
This was great. I really enjoy the one on one content. But I do enjoy outdoors so much more. Keep up the
great work CKR!
Wow, I'm going to buy one of these just as soon as I wear out my old Lodge... which might be a while ;)
Funny y'all polish the surface. I use my modern lodge more than my old BSR, Wagner, or griswold. And it cooks as good or better. And smooths out after a very short amount of time if used correctly.
Any tips on how to smooth it out?
@@TheTijl8032 I just use and season. If used regularly and cared for properly, it will smooth itself. As it builds up seasoning(not crusty crud) it will start to become smooth. It won't be the glass like surface. But then again, that glass smooth surface iron does not hold onto seasoning as well as something with a slight texture to it.
I made it back to watch this one again. I could hear fine this time. 😊 good video. I love your reviews.
After seeing the hole video I was a little disappointed that I could not hear when it was live .
Like your videos of all kinds. I have been a cast iron cook for a long time. I inherited the skillets from my Granma. She cooked in them since the 1920's. My mom used them and then I received them, but grandma gave me a couple of pans she used for camping. Best ever. I am 72 so many many years of use. Thank you for sharing your knowledge and keep on cooking 🍳👌
Our pleasure
I liked it.
Good job on the live video.
Thanks for watching
I’m a year late seeing this video and I would love to see more live stream videos. You folks are wonderful and I love watching your videos. Greetings and best wishes from Ontario Canada
More to come!
Live videos are always great. I'd probably just enjoy watching/listening to you two sitting at a dinner table discussing past experiences, trips you've been or lessons you've learned in life. I know that can be a bit tricky because you could say something and upset a percentage of your viewers but honesty and showing your true self is what makes for great youtube videos. Thanks for sharing your world with us.
Thank you Glendon for watching and that looks like a good pup you have there
Kent and Shan just wanted to say Great job! on your 1st live stream. Please do more in the future I really enjoyed this one.
Thanks Ryan
10-4 from Northern Ireland.
Love your food kent!!! I'm gonna buy one of your trivets and mesquite spatulas
Thank you Justin for watching
All the cooking you do and your kitchen is immaculate.
Yay!!! Glad you made it!
Going to have gloves or a rag to move the pan around, so that should take care of the handle issues.
I just found this channel love it
Guy Lewis one of my favorites😉
Welcome!
Thanks Guy for joining us
@@CowboyKentRollins thank you for all that wisdom. I'm digging a pit in the yard today and start cooking. Love all your stuff
Great video. Really liked the thorough review of the skillet and how it compares to the others.
Thank you both please keep going live
After it came out a couple years ago that Lard was actually not bad for you, we've gone back to my grandmother's cooking style and wow does the food taste great and our castiron is doing amazing.
Wm H oh yeah, cooking with lard really helps with solid flavor! You can also use filtered bacon fat. I picked some up recently and do not regret it.
@@IAmTheRealBill believe it or not, i stopped at a Bucee's the other day for fuel and when I went in the pay and window shop...I found they had a bucket of filtered bacon grease for like $10 so grabbed one to try...lol
I bought a couple carbon steel pans. They are cheaper than buying an expensive machine finished cast iron skillet.
Kent, always love your videos, your a fantastic cook and great to watch. You seem a very genuine kind man....don’t stop
Thanks for watching
Great job you two! Loved seeing this while working at the US Open in NYC.
Thanks David for watching
Good day folks, really like you guys and the things you do!
Heard Lodge bought Finex, does this mean Lodge is going to get better or Finex get worse?
Haha, that usually means the higher-end of the acquisition will lower its standards. It almost never works in favor of the consumer.
Hey Brother Kent
I have that very skillet and I love it. Good for chicken and pork chops. I also use it on my grill for brats and onions and peppers. You're doing a great job on your videos. Say hey to the wife and beagle for me. A brother from Indianapolis. 😎
i really enjoy watching this guy hes just having fun being himself i love this guy
Thanks Cowboy Kent and Shannon for the great video. I’ve always thought about purchasing cast iron, but I’m thinking it’s a lot to do with it. You put that to rest and I now know it’s easy to maintain if you keep up with it. Thanks so much!
Best thing to cook with
Beautiful piece of cast Iron! Cook on cowboy!
I just ordered one . It will be #58 in my collection . All the best .
SAR TRACKING - Let me get this straight. You just saw that man show you a pan with an imperfection in it, and you went out and got one......?
What is "nan" graycloud ?
I'm not remotely concerned about a minor imperfection because I know how to remove it .
@@QuantumMechanic_88 I think he meant "that man", the internet rage had his fingers all in a muddle lol! But yeah a lot of cast iron pans because of how they are cast have small imperfections, easy to fix and never seems to affect functionality.
SAR TRACKING - if you want to pay good money ( $60.00) for a pan with flaws, that’s your business. If you want a excellent skillet for less, go to an antique store and find a Griswold. That’s like the people saying Harley Davidson is better because it’s American made. Cost an exuberant amount and leaks all over your garage. But it’s ok because it’s a Harley. Demand better. Lodge’s sand casting is terrible.
Hi Mr. and Mrs. Rollins, great review and tips. If you are going to look into carbon steel products, how about a carbon steel wok? Shame that I missed the live show
I love the dedication to iron! I keep with it and the new thin original forging design is pretty nice! Sharp edged a bit like you mention but I tested temps around bottom for equality and it was very good, no hot spots! So the metal pour and mix is good.
Absolutely love this channel! Best cooking channel out there
Hi Kent Dave here from South African love your videos would u be able to do one on how to roast coffee beans in a skillet
We have that on the list for this fall
A True Gentleman for not wearing a hat in the house. Something that has been sadly lost into today's civilization .
Always uncover inside
I was waiting on you review before getting this, thank you for the video.
Thank you for the schooling. I'll stick with the heavier ones. Love my Lodge. You two are the best. Keep sharing and teaching us. You rock
Hey Kent & Shannon, please consider creating a video DVD with all your recipes, & cooking tips to be bundled with a cook book with laminated pages. ( So our fingers won't mess up the pages) Do a "Cast Iron" section on the DVD, followed up by Cowboy food ( complete meals that can be held in your hand, and taste great ) Cast iron magazine, and Southern cast iron magazine should pick you up every month for your tips and recipes. I thank both of you for everything you do. By the way, the "Scotch Eggs" were great ! GOD Bless you and your family.
Thank you for watching and God bless you as well
I bought a lodge flat griddle from amazon and had to sanded it to get it smooth. The handle even had a casting edge. I learned not to buy cast iron off the web from that.
Thanks much for the unpacking live video. As usual...you both Rock! 👍🏼👍🏼❤️❤️
Thank you for watching
Hate I missed the live show. I purchased a cast iron skillet at a antique store, it didn't have any markings or a name anywhere, but was smooth and well seasoned. The lady asked me if I knew how to season cast iron. I referred her to your videos. I told her I had watched many videos, but yours were the best and safest methods. I just love watching you and your sweet Shannon.
Thank you for watching