Best Cast Iron Skillet - Cooking and Clean up of Finex, Smitheys, FieldCo and Lodge
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- Опубліковано 19 тра 2024
- We cooked bacon and eggs in three different high end cast iron skillets to see how they compared to a well seasoned Lodge skillet. We were mainly interested in seeing the difference between how "non-stick" the skillets were and how easily they cleaned up. This is a continuation from our prior video where we reviewed all of the different features of these skillets.
#Bespoke #Castiron #Skillets
► Part 1 - Review Video: • Best Cast Iron Skillet...
Items we used in this video:
► Finex skillet - amzn.to/2R2rPrM
► Finex skillet with lid - amzn.to/3dQj4OO
► Smithey skillet - bit.ly/37euGqI
► Smithey skillet with lid - bit.ly/2LXs9tI
► FieldCo skillet - bit.ly/3bIeorr
► Lodge skillet - amzn.to/2xctTIg
► Digital Scale - amzn.to/2LIqOmV
► Infrared Temp Gun - amzn.to/2MNarTX
Our Cookers:
► Gas grill - amzn.to/2K7DBOU
► Pellet Grill #1 - bit.ly/30wwx75
► Pellet Grill #2 - bit.ly/2ZQdGTY
► Pellet Grill #3 - bit.ly/2SnVs8p
► Griddle - amzn.to/2rttCgO
► Kamado grill - amzn.to/2Cu8glH
► Charcoal grill - amzn.to/2DfMCVw
► Pizza Oven - amzn.to/2SDLJKN
► Rotisserie - amzn.to/34TkQXU
► Smoker - amzn.to/2xqadgL
► Salamander - amzn.to/2XTAeRz
Accessories:
► Our Knives - bit.ly/30B5SpI (use promo code "BBQandBottles" for 10% off)
► Fire Resistant Gloves - amzn.to/2xqHVCL
► Grill Cleaning Tool - amzn.to/3a0LHDs
► Black disposable BBQ gloves - amzn.to/2xoyJPd
► My go to salt (Kosher) - amzn.to/2RFN83S
► My go to salt (Flaky Salt) - amzn.to/2poRRbC
► Cast iron skillet - amzn.to/2xctTIg
► Carbon Steel Pan - bit.ly/3md51EN
► Cooling Racks - amzn.to/2D4bP30
► Aluminum Baking Tray - amzn.to/3bSwepV
► Avocado Oil - amzn.to/2PtTuQA
► Smoker Tube - amzn.to/2VgIkkB
► Bluetooth Thermometer - amzn.to/2HcLZdU
► Cutting Board (with drip groove) - amzn.to/2xxKsKP
► Butchers block - amzn.to/2QItG4a
► Electric BBQ Lighter - amzn.to/2vGCJcy
► Blow Torch - amzn.to/2Ecjg7F
► Charcoal chimney - amzn.to/2QIcI6h
► Charcoal baskets - amzn.to/2xmOBBS
► Pizza Stone - amzn.to/2yrpFN7
► My Favorite Cookbook - amzn.to/2popKcp
Fuels:
► Premium Lump Charcoal - amzn.to/2OEhFLZ
► Lump Charcoal - amzn.to/2OKm27W
► Pellets (Traeger Signature Blend) - amzn.to/2xx6MEh
► Pellets (Hickory) - amzn.to/2xuYIUk
► Apple wood chunks for smoking - amzn.to/2QJuTID
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I have had a Lodge cast-iron 12-inch skillet for many years, and I have never ground it down. And I have never had any problems with it and I only paid $18 for it at Walmart. And I know that it's going to be used for many generations. Thank you Lodge for making such a great product
Excellent review by the way
Thanks Brandon. Agree my Lodge works pretty well... but it does have ~3-4 years worth of seasoning on it.
My Lodge cast iron skillet I've had for, four to five years,and the seasoning on it and it is still amazing. We cook steaks in ,we cook hamburgers in it and a lot of breakfast in it.
If you don't own a lodge 12-inch cast iron skillet you need to buy one...
I also love my 12 inch lodge!!! I use it for everything it's my one and only go to pan!!!!! I have zero complaints!! 12 inch to me is the best size too!! Trying like the dickens to come up with a reason/excuse to purchase a 10 inch smithey I'm so smitten about but I'm coming up short as I only need 1 pan! My lodge was a champion from cook 1 and I never ground or sanded anything!!! They just flat out rock!!!!!!!!!!
I have a two year old Smithey, it's absolutely nonstick now. I made a frittata in it a few days ago, it released perfectly.
I use a Lodge grill/griddle (almost 20 years old, big and heavy, covers two burners on the stove), that's also completely nonstick.
Just a tip for people on cleaning. If you get any fond stuck on your pan simply pour hot water in the pan while it is still on the burner. The hot water will immediately release any food bits. This virtually eliminates any need for scrubbing.
I can't get enough of your cast iron videos. Keep up the good work!
Gotta get a Stargazer pan, I would love to see how it compares to these!
Also curious about the stargazer and lodges blacklock in comparison WITH these tested today
Thank you for these videos!
great video, thank you .
Would be great to see a review of your carbon steel pans - if you own any ! Cheers, Claus
I’m using a Greater Goods pan which cost about $60 with a smooth surface. It looks and performs favorably with the 3 high end pans you tested! I. Would love to see your thoughts about this pan on U tube! 😎
I'm thinking about getting a Finex but I know it's just because it looks cool lol
It's interesting on videos like this the Lodge Skillet cooks as well as any of them. My Lodge Skillet is like Teflon. I've never had a problem with them. I also think the Smithy is cool.
I have had a lodge for years, and it was non stick right out of the box. People stating that the rough surface makes food stick to the pan more is simply false. The only thing that bothers me about the rough surface of the lodge is wiping it with paper towels.
Hi, great channel. Could you kindly do another steak experiment ? Cast iron pan vs GrillGrates (as per Malcom Reed) ..... Keep up the fantastic work
Great suggestion!
So you reseason BOTH sides? I have a heavy 18lbs cast iron dutch oven, do you reckon I should season both sides?
I cannot hang this heavy dutch oven like a skillet, so how to store if both sides have oil???
Whats the worst that could happen if I dont reseason the bottom side of the bottom part?
Where did you get that little wooden scraper/spatula from?
i actually have the opposite experience that you describe. My Lodge seemed to work right away and I've never had sticking problems with it. My Field (Though it's my favorite pan did have a short period of many seasoning sessions to get it that way). So the flat surface in my opinion is purely aesthetics to collectors. It simply looks beautiful and well crafted. I'm not sure how much it actually adds to being non stick, if any. Just my humble opinion.
The premium pans I have are Butter Pats. The advantage isn't just the smooth surface. The skillets are cast smooth, not milled, so the bottoms have an extremely uniform thickness. The walls are thin, keeping them lightweight, but the bottoms are thicker. All of this means they heat more evenly than the others. It's like a Lamborghini of frying pans, lol.
Interesting. I have Lodges that were nonstick out of the box. Maybe the difference is the cooking method. I add a spat of butter to the oil. That being said the surface texture of the Lodge smooths out from cooking. I love my Fields, but the only advantage I find over the Lodge is the weight.
Which one of the pan is bispo pan that you talkin about?
The Finex, Smitheys and FieldCo are all the bespoke ones.
@@BBQandBottles ..ty
My lodge has been going on for 8 years. I would like to get a bigger skillet for bigger meats
Never, NEVER in a million years would I use flaxseed oil.
But awesome video, great comparisons. I have the Lodge, maybe for the weight contrast I should get a Field!
Agreed. Canola is said to be best, but I prefer avocado because it is neutral and not prone to going rancid.
I prefer grapeseed oil. But just about any oil with a high smoke point is excellent.
I think you cook your eggs a little too hot!
Haha - yep, I don’t mind the crispy edges
There's nothing wrong with a crispy fried egg, especially when it's fried in browned butter.
@@berniem.6965 yeah, that's pretty gross. i'd rather a half dozen gently cooked eggs that aren't all burnt.
Flaxseed stinks , I suggest grapeseed oil :)
As in you literally thinks is smells bad or you don’t think it works effectively?
@@BBQandBottles I meant it has a bad smell when burnt, smells like cat urine.
I would not suggest it's usage.
I've had very good results with grapeseed. If you want I can share my method of seasoning
real test is a french omelette
Just fry some chicken or make French fries in it a few times and you’ll be just fine.
Excellent video. I do think your terminology for “seasoning” is incorrect. What you are doing after cleaning the pans is simply “oiling” them. Much different than actual process of “seasoning” a cast iron pan. In fact cleaning and oiling (which you are calling reseasoning) a pan that has either lost its season or isn’t properly seasoned will rust given time in the drawer or hanging on the wall. Guys who have guns can best understand the processes of seasoning a pan to the “bluing” of a gun. The “blue” keeps the gun from rusting. Each time you take the gun into the “elements” it’s important to put a fine oil on it to protect the bluing. Same goes for oiling a cast iron pan.
After cleaning really is maintaining the initial seasoning but at the end of the day everyone calls it what they want
If the pan is hot enough for the oil to polymerize, that's seasoning. You can do it on the stovetop.
To be honest I've found that Cast iron pans are useful only for searing meat , I've bought it after seeing your videos and I'm satisfied with it, but anything you try to cook in it gets burned.
My advice to everybody would be to just buy the lodge as the only purpose is to sear meat
Gosh I use my one 12 inch lodge for everything!!!!!!
@@johnagen3688 Yeah but heat spreading is bad , gets super hot in the center and stays cold on the sides
It's not the skillet's fault if you either use it on a too small burner or don't preheat it properly. It's also not the skillet's fault if you crank the heat too high to compensate for the first two errors or because you're tryingcto use it like a cheap, paper thin aluminum skillet which require insanely high heat settings because they have no thermal mass to store the energy.
@@berniem.6965 lol ,it's not a small burner,trust me.
I used it a long time and it's wayyy too difficult to use. Not cause it's rocket science but that's just how it gives heat.
i use my Wagner or Griswold for eggs mostly. You need to cook eggs on a low heat. It is beautiful for that. Tend to use my thicker lodge for searing steak or salmon. Use my Field for all the above as to me it is the best skillet, though i alternate.
Dude, give your eggs a minute to cook before flipping them...
I’m too old to waste money on the newer ones. Lodge all the way.