Is vintage cast iron better than new Lodge pans

[Alan]

Old pans from brands like Griswold or Wagner are much lighter and smoother than the stuff you buy today. But a new Lodge is cheap and will last just as long if you put in the work to build a good patina. I think the smooth surface of vintage iron makes eggs easier to flip. Have you ever found a great vintage piece at a thrift store and was it worth the price?

 

[shenshan5]

My 1940s Griswold is a joy to use because it weighs almost nothing compared to the new stuff. But I still use my modern Lodge for deep frying and heavy searing because it feels indestructible. The rougher surface actually holds onto seasoning pretty well if you just keep using it.

 

[Alan]

My 1940s Griswold is a joy to use because it weighs almost nothing compared to the new stuff. But I still use my modern Lodge for deep frying and heavy searing because it feels indestructible. The rougher surface actually holds onto seasoning pretty well if you just keep using it.

Do you think the extra cost of vintage iron is worth it for a daily use?

 

[BigBob75]

Do you think the extra cost of vintage iron is worth it for a daily use?

For daily use, NO. For collecting, MAYBE YES, DEPENDING ON CONDITION AND HOW DESIRABLE THEY ARE . My new Lodge cast iron and carbon steel pans, are well seasoned and perform flawlessly for daily use.

 

[Alan]

For daily use, NO. For collecting, MAYBE YES, DEPENDING ON CONDITION AND HOW DESIRABLE THEY ARE . My new Lodge cast iron and carbon steel pans, are well seasoned and perform flawlessly for daily use.

How many do you have in your collection?

 

[BigBob75]

I "found" three Wagner skillets I had put away for cleaning and will start working on them soon. I also came up with a trivet and a cute skillet ash tray. I use 3 Lodge skillets daily and a Taiwan small skillet. I have two Lodge carbon steel skillets I also use daily. I have 2 Lodge wall hangers and had a Lodge Wok but my Daughter saw that one on the wall and just had to have it. I think that's about it, but I'm just going from memory and not physical count. Oh, I do have four outside waiting for summer for an electrolysis bath and seasoning. I can't wait for warmer weather here in Jersey to work outside. God Bless.
Bob

 

[BigBob75]

Ajax,Scrub Pad and Elbow Grease,
I started cleaning the #8 Wagner Ware and got about 70% gunk off it after two cleaning sessions. Arthritis in my hands halted the sessions, but I'm not giving up, just taking a rest and watching cowboy shows on GRIT TV. This skillet is the worst with grunge, so after this one is cleaned the other two should go fast. I plan to clean them and oil them and when summer finally arrives and I can keep the windows open I'll season them and then hang them on the kitchen walls. I have spots picked out already. I'll use my Lodge cast iron and carbon steel pans as I'm accustomed to them. God Bless.
Bob

 

[MaisonF]

Do you think the extra cost of vintage iron is worth it for a daily use?

Being a cast iron forum, so I'm inclined to say yes, for 2 main reasons.

1. Vintage isn't always more expensive than modern Lodge. I've got about a dozen different pans all purchased at $25 and under from size #3-#10. It takes more work, and just a little knowledge, but it can be done. Unmarked BSR, Wagners, and Lodge are out there for a great price with smooth interiors

2. Weight. A 10SK lodge weighs a ton. Difficult to maneuver with one hand. Even with a #8 size you can shave off 1lb or more from a modern 8 lodge. That's 20% weight savings.

Smooth surface is nice, but as stated, rough surfaces cook well too. When first starting out I wasn't into what was "collectible", I was into what was affordable and usable. Ended up with a good selection of unmarked skillets that were lighter, smoother, and cheaper than Lodge.

I would be remiss to say that you will inevitably purchase a piece that has a crack, or a warp you didn't notice. It happens to everyone when buying 50+ year old items that haven't been restored. It's just part of the hobby.

 

[Alan]

Being a cast iron forum, so I'm inclined to say yes, for 2 main reasons.

1. Vintage isn't always more expensive than modern Lodge. I've got about a dozen different pans all purchased at $25 and under from size #3-#10. It takes more work, and just a little knowledge, but it can be done. Unmarked BSR, Wagners, and Lodge are out there for a great price with smooth interiors

2. Weight. A 10SK lodge weighs a ton. Difficult to maneuver with one hand. Even with a #8 size you can shave off 1lb or more from a modern 8 lodge. That's 20% weight savings.

Smooth surface is nice, but as stated, rough surfaces cook well too. When first starting out I wasn't into what was "collectible", I was into what was affordable and usable. Ended up with a good selection of unmarked skillets that were lighter, smoother, and cheaper than Lodge.

I would be remiss to say that you will inevitably purchase a piece that has a crack, or a warp you didn't notice. It happens to everyone when buying 50+ year old items that haven't been restored. It's just part of the hobby.

I agree with this. A lot of people assume vintage cast iron automatically means expensive collector pieces but there are still plenty of unmarked BSR, Wagner, and older Lodge pans that can be found at reasonable prices if you're willing to hunt a bit.

The weight difference is a big selling point for me too. Those older pans are often noticeably lighter and easier to handle especially for everyday cooking. The risk of hidden cracks or warping is real, though and it's something every vintage buyer eventually encounters. It's part of the learning curve.

 

[MaisonF]

I made several recent purchases the last month, a combination of as-is restoration candidates, and a couple cleaned up pieces. I also went a little overboard on Field's Father's Day sale, but the main thing I'm figuring out is that finding something special under a bunch of caked on carbon can be more satisfying than spending more for a piece from a restorer. I don't think it will change my buying habits all that much, but the joy of cleaning up an old piece and it turning out super clean is something I'm not likely to outgrow. Mainly the cast iron pickers find some of the rare gems that I simply don't encounter in the wild. So I'm more selective from them so I can find the pieces in my budget that will get some use.

I'm a sucker for that old crusty piece that looks like it's hiding something special underneath the years of use. My recent Chicago Hardware Foundry diamond 8 skillet my wife told me to leave behind, but I just couldn't do it. It turned out beautiful.