My search for the ultimate modern cast iron skillet

[emmerobins]

I am looking for a top tier cast iron skillet that I can buy today and eventually pass down to my grandkids. I want something that matches the quality of the vintage pans my grandmother used fifty years ago. Lodge is still the go to for a reliable and affordable pan that lasts forever but their standard finish can be a bit rough. For a smoother surface right out of the box, I am looking at premium American brands like Smithey, Field Company, and Stargazer. These pans are polished or machined to be slick and lightweight which makes them feel more like those old heirloom pieces. I have heard mixed reviews about some of the cheaper imported brands found in big box stores because the iron can be brittle or the finish is too pebbly to ever get a good season. But as long as you stick with a reputable maker, a solid piece of iron should be nearly impossible to wear out. Thanks for any recommendation.

 

[yvoxxxx]

@emmerobins Have you tried the Lodge Blacklock line since it is lighter and triple seasoned compared to their classic pans?

 

[shenshan5]

Just avoid brands that do not disclose where their iron is sourced if you are worried about purity.

 

[BigBob75]

Just avoid brands that do not disclose where their iron is sourced if you are worried about purity.

Or you could purchase a Lodge and grind, sand and polish it to a smooth finish and then season it. Lighter weight too. Good quality and pride in ownership.

 

[baileyking]

Do you think the pricey machined pan like a Smithey is worth it just for the smoother surface?

 

[Squint]

Do you think the pricey machined pan like a Smithey is worth it just for the smoother surface?

I have done what big Bob 75 Said to do with them and it works rather well even if it's a cheap cast iron pan. I use a high speed air grinder with that's about a three inch diameter sanding disk and you can make them just as smooth as you want them and they work just fine once you coat them with some kind of oil and cook it down and they are a lot easier to clean after you do that. I think that's the reason that the original pans were smooth is that it made them easier to clean. I one time tried to season one of those real rough pans and I don't know how many times you have to season it but I know once isn't enough.

 

[BigBob75]

I have done what big Bob 75 Said to do with them and it works rather well even if it's a cheap cast iron pan. I use a high speed air grinder with that's about a three inch diameter sanding disk and you can make them just as smooth as you want them and they work just fine once you coat them with some kind of oil and cook it down and they are a lot easier to clean after you do that. I think that's the reason that the original pans were smooth is that it made them easier to clean. I one time tried to season one of those real rough pans and I don't know how many times you have to season it but I know once isn't enough.

Squint,
Nice going with the air grinder! If I had one I would have done the same thing. On seasoning a rough skillet, I have to season them 3 times-IN THE SUMMER, with the windows open and the fans on to help get rid of the smoke and oil smell and to keep the smoke alarms from going off. God Bless. Bob

 

[emmerobins]

Thanks for this info! I am eyeing getting a Lodge. That air grinder looks interesting. Is there any video tutorial on how to use it? What brand can you recommend?

 

[Squint]

Thanks for this info! I am eyeing getting a Lodge. That air grinder looks interesting. Is there any video tutorial on how to use it? What brand can you recommend?

Mine is just a plain one that I purchased probably at Harbor Freight for like $20 at that time and I bought the sanding pads that would held on with velcro so they were easy to change, at least 120 grit. The reason I like the air grinder is that I hold it in my hand and push it down and evenly go around the edge where if it was a sidearm you couldn't hardly do that. They cut surprisingly fast they're turning about several 1000 RPM I think and the longer you run them the cooler The tool which is different from electric ones. Be sure and wear a dust mask as that fine dust comes out of there really a flying. I always did the ones I did outside. It doesn't have to be a high powered tool as you don't push hard on it as you're just trying to smooth it up. Between the ones that I have and the ones I did for friends and one of my daughters I have probably done 10 different pans.

 

[emmerobins]

Mine is just a plain one that I purchased probably at Harbor Freight for like $20 at that time and I bought the sanding pads that would held on with velcro so they were easy to change, at least 120 grit. The reason I like the air grinder is that I hold it in my hand and push it down and evenly go around the edge where if it was a sidearm you couldn't hardly do that. They cut surprisingly fast they're turning about several 1000 RPM I think and the longer you run them the cooler The tool which is different from electric ones. Be sure and wear a dust mask as that fine dust comes out of there really a flying. I always did the ones I did outside. It doesn't have to be a high powered tool as you don't push hard on it as you're just trying to smooth it up. Between the ones that I have and the ones I did for friends and one of my daughters I have probably done 10 different pans.

Thanks for the tips! I’ll look into it and pick up a cheap cast iron from a yard sale to practice with.

 

[BigBob75]

Just a heads up on cheap cast iron skillets. After glancing through flea bay cast iron skillets for sale ads I came to realize there are a lot of foreign made skillets of VERY QUESTIONABLE METAL CONTENT. Yard sales may also have these skillets too. I would spend more money on a used USA Made skillet to practice grinding/sanding on and walk away from a foreign made skillet. My parents didn't raise any fools, and I would not even think of cooking my food on cast iron that may have some nasty metal content in it. SOME flea bay sellers and yard sale sellers MAY have a way of hiding the origin of many items so be cautious of what you purchase. Hey, is your health worth a couple of bucks? God Bless.

 

[Squint]

Just a heads up on cheap cast iron skillets. After glancing through flea bay cast iron skillets for sale ads I came to realize there are a lot of foreign made skillets of VERY QUESTIONABLE METAL CONTENT. Yard sales may also have these skillets too. I would spend more money on a used USA Made skillet to practice grinding/sanding on and walk away from a foreign made skillet. My parents didn't raise any fools, and I would not even think of cooking my food on cast iron that may have some nasty metal content in it. SOME flea bay sellers and yard sale sellers MAY have a way of hiding the origin of many items so be cautious of what you purchase. Hey, is your health worth a couple of bucks? God Bless.

Even though they aren't Cheap imports, I thought that a lot of the regular lodge frying pans were too rough for actual cooking in, And I have smoothed up several of them. There was a time back in the 60s that I could buy cast iron frying pans from our local grocery store that had somehow been surface ground and were shiny and smooth. Not any more, but I'm not afraid of those from Japan as they make some Nice lightweight cast iron pans, And I do believe they have higher standards.

 

[BigBob75]

I've been using current Lodge pans and season them with 3 layers of Crisco. No problem cooking, but I do it in the summer with the windows open and the ceiling fans on otherwise the smoke detectors go off.

 

[Alan]

I've been using current Lodge pans and season them with 3 layers of Crisco. No problem cooking, but I do it in the summer with the windows open and the ceiling fans on otherwise the smoke detectors go off.

Yes! I always keep the windows open when I season.

 

[Alan]

I am looking for a top tier cast iron skillet that I can buy today and eventually pass down to my grandkids. I want something that matches the quality of the vintage pans my grandmother used fifty years ago. Lodge is still the go to for a reliable and affordable pan that lasts forever but their standard finish can be a bit rough. For a smoother surface right out of the box, I am looking at premium American brands like Smithey, Field Company, and Stargazer. These pans are polished or machined to be slick and lightweight which makes them feel more like those old heirloom pieces. I have heard mixed reviews about some of the cheaper imported brands found in big box stores because the iron can be brittle or the finish is too pebbly to ever get a good season. But as long as you stick with a reputable maker, a solid piece of iron should be nearly impossible to wear out. Thanks for any recommendation.

Lodge still always comes to mind when recommending CI.

 

[BigBob75]

Unless you can pay nose bleed prices for a new smooth skillet, and being on Social Security that's not about to happen to me, I'm perfectly happy with my Lodge skillets and they work after I season them. To each his/her own! God Bless, Bob

 

[MaisonF]

Sounds like you want a Field or Lancaster skillet. These two are the most representative of vintage quality of days gone by. They are also the lightest of the modern machined interior brands.

My recommendation. I have done a good bit of research, though have not owned all of these, so this is not first hand opinions.

#1. Field & Lancaster - tied for weight, quality, and price. About even in all 3 metrics as far as I can tell. I will be getting a Field at some point in the near future.
#2. Stargazer - good price points on their skillets, but the helper handle is huge, and the handle is Loong, which is a benefit on the stove, but might be harder to store if you don't have a large drawer or cabinet.
#3a. Smithy - very heavy, requires more work seasoning their machined satin finish compared to a smooth matte finish. I have a Smithy and would consider them a "searing" skillet due to weight and heat retention.
#3b. Yeti, formerly Butter Pat - these are very expensive, but are very well liked. I just don't like the oversized helper handle with YETI molded in.
#4 Finex - really cool design, but they are too heavy and too expensive. And I've seen a recent manufacture without a machined interior. At that point they are all marketing and flair, but lack in performance for price. The dutch ovens are not smooth either, but the hexagonal lid on the dutch oven does look great. We bought a 3qt dutch oven *regret* and it's smaller than I really need. If we got the 5qt, at least we could use it for something and try to justify the price.