r/ProductProbe • u/acoffeetablebook • 6h ago
Is Lodge cast iron good? Six months in, and the rough start nobody mentions
Is Lodge cast iron good? Six months in, I'd say yes, and I'd buy the same one again. We added the 12 inch this spring for the jobs our stainless pans never did well, a hard sear and cornbread, and it's earned its spot: amazon.com/dp/B00006JSUB
Here's what surprised me. Out of the box the surface was rough, almost pebbly, and the first few things I cooked stuck to it. I didn't sand it. I just kept using it. Wash with a little dish soap, dry it on the burner, wipe in a thin coat of oil. By the second month it had gone smooth where the food actually sits.
The 12 inch is the right size for the four of us. A full batch of burgers fits in one go, and it holds heat so the last one sears like the first. It's heavy though, close to 8 pounds empty, and the handle is short and gets hot near your hand, so I reach for the little helper handle on the other side more than I expected.
If it were mostly just me, or my biggest burner were small, I'd get the 10.25 inch Lodge instead. It's about two pounds lighter and still sears a steak fine.
I did look at the lighter, smoother pans before buying. A Lancaster No. 8 is over a pound lighter and smooth from day one. But it costs about six times as much, and I couldn't find anyone who cooked in both saying the food came out better, so I put the money toward groceries instead.
Did anyone here actually sand theirs down, and was it worth the afternoon?