Hey, Jolly!

[George K]

I actually did that - on purpose. The seasoning on mine had gone all wonky, and I decided to start from scratch.

Worked out fine - that was about a year ago. I've been using the same (Lodge) skillet for about 20 years now.

[Jolly]

https://fieldcompany.com/products/field-cast-iron-skillet?variant=4483653664795

For people with arthritis...

[George K]

@Jolly do you have one of those? If so, is it that much better than the Lodge?

[Jolly]

That's on my want list. I do have an old Wagner, which is somewhat similar, just not quite as light. Rollins review of several:

Link to video

I notice he still uses a lot of his old Griswold pieces, but the only new one he has used in subsequent videos is the Field.

And speaking of the new Lodge stuff...I don't like that rough texture on the inside. I've got five or six cast iron skillets, and they range from the old Wagner, a couple of Lodge, a couple of whozits and one gen-u-wine Taiwanese, Jaque C. Penne' Special with wooden handle. If they didn't have insides smooth as a baby's butt when they got here, they went out to the shop before they went to the house. Lots of YouTube videos on how to smooth them out.

In the camp, I still like the old cast iron Dutch ovens (without legs), but around the house I'd much rather have one of these:

[Mik]

Good cast iron is hard to beat. One thing I do not have is a cast iron/enamel dutch over. I do have a stainless steel one that works fine, but I have had my eye on that Lodge for a while now. Daughter wanted a Le Crueset. Can't see that kind of money.

But she's getting a KitchenAid 6 qt Professional mixer this year. This kid has been asking for a KitchenAid for literally 10 years. This is the year she gets it.

[bachophile]

I have a cast iron pot which I love.

[George K]

@Jolly thanks for that link.

I might just invest in a Field skillet.

As you say, the finish on the Lodge is a bit rough, and I don't have the wherewithal to smooth it out.

[Jolly]

@George-K said in Hey, Jolly!:

@Jolly thanks for that link.

I might just invest in a Field skillet.

As you say, the finish on the Lodge is a bit rough, and I don't have the wherewithal to smooth it out.

Sure you do. It's just the neighbors that probably mind you doing it in the hallway...

[Jolly]

@Mik said in Hey, Jolly!:

Good cast iron is hard to beat. One thing I do not have is a cast iron/enamel dutch over. I do have a stainless steel one that works fine, but I have had my eye on that Lodge for a while now. Daughter wanted a Le Crueset. Can't see that kind of money.

But she's getting a KitchenAid 6 qt Professional mixer this year. This kid has been asking for a KitchenAid for literally 10 years. This is the year she gets it.

Mom used all Le Crueset. It's really good stuff. But it's not that much better than the Lodge.

[Mik]

Not for the money. I had a Le Crueset grill pan once. Did not like it at all so I guess that soured me on the brand. Now I have the Lodge and find it superior.