Cast Iron trend on modern brands

[Alan]

Do you have any CI from newer brands? We're seeing more and more new brands popping up like in the Cast Iron market like Field, Butter Pat, and Smithey and they are making high-end, smoother, lighter skillets.

I noticed they are beautifully made, has smoother than most mass-market pans, and made in the USA but they're more expensive and are sometimes more collector item than daily tool.

 

[iconic matz]

I still prefer the traditional cast iron because it still does the job well compared to the newer brands.

 

[mix and max]

+1 @iconic matz. If you are looking for a lighter weight and polished surface then the new brands fit for you. The best thing about the traditional ones is that they are lighter compared to the new ones.

 

[MaisonF]

I have a smithy #11 deep skillet. Thing is super heavy. No taper to the side walls to relieve weight, and the seasoning doesn't want to stick to the as-machined surface very well. Nice construction and glossy interior though. It was the only readily available larger deep skillet, which is why we bought it. The seasoning issue can be fixed, the weight can't. Smithy is a searing pan, too heavy for daily use in my opinion. Good for people that only do steaks on their iron.

I'm hoping to get a Field for father's day. If that happens I'll report back with my findings on that as well. Field and Lancaster look to be vintage inspired and built for everyday cooking. Lighter weight, easier to toss and pour. I'm looking to get a Field #12 becuase vintage #12's are rediculously hard to find in my area and are generally not a whole lot cheaper than a Field if you find one in good shape.

I could never justify a #8 skillet from any boutique maker for $150+ when a quality vintage can still be had for under $50 all day.