Griswold and Cast Iron Collectibles' Forum

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Thick new style Lodge cast iron.
Feb 8^th, 2010, 8:52pm

I have noticed that everyone here likes the old time thin cast iron with the polished interiors. We have several old Lodges and Wagner skillets like that and use them once in a while. My wife received a old Wagner from her Grandmother like that. We have dated it to around the end of WW2. But I must tell you that the newer heavy, thick, non polished Lodge is the best. I know it's not polished but after it's seasoned, it doesn't make any difference because it's really is non stick. The thick iron heats better without hot spots and it retains heat longer. It's a little heavier and doesn't slide around on the stove as much. All in all, much better cast iron than the early stuff. It's more break crack proof also. I guess what I'm saying is I prefer the thick iron and you people can fight over the thin, old junk. I have never used any of the old Dutch Ovens so I don't know what to think about that. Thoughts or comments please. David

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C. B. Williams Forum Administrator WAGS member WAGS: The heartbeat of collecting cookware! Posts: 4156	Re: Thick new style Lodge cast iron. Reply #1 - Feb 8^th, 2010, 9:26pm Amazing thoughts.
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Tom Penkava

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Re: Thick new style Lodge cast iron.
Reply #2 - Feb 8^th, 2010, 9:29pm

David, while I have a good bit of that older thin stuff I do all my cooking in the thicker Lodge and BSR for the reasons you have discovered & stated. I have 2 sets of Lodge camp ovens and 1 1/2 sets of BSR camp ovens that get a lot of use. I prefer to use the heavy BSR skillets most of the time. You want to see some thick/heavy camp ovens take a look at the MACA's. Their 12x16x9 oval will do 2 ten pound hams at the same time with room left over. To be fair, I do have a Griswold/ww double TM camp oven, but only use it to heat beans.

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Jeff Seago

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Re: Thick new style Lodge cast iron.
Reply #3 - Feb 8^th, 2010, 9:29pm

First thing David is that I don't recalling welcoming you to WAGS?? So welcome to WAGS!!

The neat thing about this forum is that there are all types of folks around here that have all different tastes and interests. This leads to many great opinions and an environment that induces thought and creativity. So your opinions are welcome and if the new Lodge pans work the best for you then there is nothing wrong with that!! They are still made in the USA and that is the most important thing for many of us.

The thing that many of us like about our old finished skillets made by such companies as Wagner, Lodge, Griswold, Favorite, Vollrath, Sidney, BRS, etc, is that you can typically use the piece a million times and sell it for more than you paid for it.

The one thing that I don't like about the new dutch ovens is how heavy they are. I have a newer camp oven that I use when we go camping and it does a better job cooking than the thinner walled pieces. I don't really have to worry about throwing it in the back of the truck either because it did not cost me an arm and a leg!

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Tom Penkava

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Posts: 1262

Re: Thick new style Lodge cast iron.
Reply #4 - Feb 8^th, 2010, 9:33pm

Quote from Jeff Seago on Feb 8^th, 2010, 9:29pm:

First thing David is that I don't recalling welcoming you to WAGS?? So welcome to WAGS!!

The neat thing about this forum is that there are all types of folks around here that have all different tastes and interests. This leads to many great opinions and an environment that induces thought and creativity. So your opinions are welcome and if the new Lodge pans work the best for you then there is nothing wrong with that!! They are still made in the USA and that is the most important thing for many of us.

The thing that many of us like about our old finished skillets made by such companies as Wagner, Lodge, Griswold, Favorite, Vollrath, Sidney, BRS, etc, is that you can typically use the piece a million times and sell it for more than you paid for it.

The one thing that I don't like about the new dutch ovens is how heavy they are. I have a newer camp oven that I use when we go camping and it does a better job cooking than the thinner walled pieces. I don't really have to worry about throwing it in the back of the truck either because it did not cost me an arm and a leg!

So what's the deal Jeff, you don't like the weight, bu do like how it cooks??? Grin

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Chris Stairs

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Posts: 2178

Re: Thick new style Lodge cast iron.
Reply #5 - Feb 8^th, 2010, 9:50pm

Hi David,
  Or do you prefer Captain Hornet?
  I use some of the lightest skillets I can find, and really like them for some types of cooking. They heat and cool more readily than the thicker iron. I would say they are more responsive.

  I also have some heavier skillets that work better at retaining heat for other cooking tasks. I like to cook steak in a big pan heated in the oven to 450 degrees, then placed on the burner. To get a good sear, without having it in the pan very long, I need a pan that will retain it's heat. Think thermal mass. Heavy skillets certainly have their uses.

  You sure can't go wrong cooking in Lodge, I would avoid any Asian cast iron though. Not because it is heavy, but because it could be made of recycled iron and be contaminated with lead or cadmium. Lodge tests all of their raw materials to ensure purity.

  It sure sounds like you know what you like. Thanks for posting.

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Jeff Seago Moderator WAGS member Gotta Love WAGS!!! Posts: 3717	Re: Thick new style Lodge cast iron. Reply #6 - Feb 8^th, 2010, 9:55pm Tom you have a good point there!! I thought about digging it out and seeing how much it weighs but I will just have to estimate it at about one ton!
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Ed Allspaugh WAGS Casting Call Committee WAGS member LOOKING FOR IRON ! Posts: 2560	Re: Thick new style Lodge cast iron. Reply #7 - Feb 8^th, 2010, 10:01pm Someone move this thread!!!! Front Porch not for iron discussions..
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Chris Stairs Forum Administrator I Have a Cast Iron Stomach, No Maker's Mark. Posts: 2178	Re: Thick new style Lodge cast iron. Reply #8 - Feb 8^th, 2010, 10:56pm Quote from Ed Allspaugh on Feb 8^th, 2010, 10:01pm: Someone move this thread!!!! Front Porch not for iron discussions.. You are right Ed. Thanks. Let's try General info.
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David Fortin

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Re: Thick new style Lodge cast iron.
Reply #9 - Feb 8^th, 2010, 11:57pm

Sorry I put my post in the wrong forum. I had gone back in the old posts for a couple of years and noticed that most all the posts were about old cast iron. Most of these posts are about identification of the piece and how good it is. I'll agree most of the old iron is really super, but I also thought that there was no way it was superior to the modern Lodge. I guess my point was do not sell the new Lodge short. We all have our likes and dislikes and I thought the new Lodge was as good as there was. I wasn't trying to start a fight. If we all liked the same thing, all of us would drive Ford pickup trucks. David

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Chris Stairs Forum Administrator I Have a Cast Iron Stomach, No Maker's Mark. Posts: 2178	Re: Thick new style Lodge cast iron. Reply #10 - Feb 9^th, 2010, 12:10am David , No problem on the posting, threads get moved around all the time. I have had a few of mine moved too. Lodge makes good cookware, and everyone has their preferences. All are welcome to share their veiws. Chris
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Jeff Seago

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Re: Thick new style Lodge cast iron.
Reply #11 - Feb 9^th, 2010, 12:29am

David I think that we should all drive Ford Pickup trucks!! Cheesy

Don't worry about starting a fight (which you have not done in any way, shape, or form) as we have referees (the forum administrators) that take care of things like that!!

Have you went down to the Lodge section and said hello to those folks that love to collect old and new Lodge pieces?? There is a ton of info regarding old and new Lodge down there and I think you would like it.

You are right that the new Lodge has its place and should not be forgotten as they do produce good quality iron.

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“Work diligently and you will be brought before kings and not just mere men”

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Ed Allspaugh WAGS Casting Call Committee WAGS member LOOKING FOR IRON ! Posts: 2560	Re: Thick new style Lodge cast iron. Reply #12 - Feb 9^th, 2010, 12:40am Quote from David Fortin on Feb 8^th, 2010, 8:52pm: I guess what I'm saying is I prefer the thick iron and you people can fight over the thin, old junk. Wow, all that useless dribble just to say all my vintage iron is JUNK!! Thanks. I'll stay with the old junk, you stay with the new junk..
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C. B. Williams Forum Administrator WAGS member WAGS: The heartbeat of collecting cookware! Posts: 4156	Re: Thick new style Lodge cast iron. Reply #13 - Feb 9^th, 2010, 9:43am Not worth a comment.
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Ray Benash

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Re: Thick new style Lodge cast iron.
Reply #14 - Feb 9^th, 2010, 10:32am

I have no issue with Lodge products per se, I do realize the differences. I'm cooking every day (pretty much) using at least 1 piece yesterday I was using about 4. I do have my preferences.

Saturday I seared 4 lbs of meatballs, 3 pounds of braciola, and 4 lbs of ribs before they when into the red gravy. That #14 large block EPU preheated to 400 and then moved to full flame gas eye held up just fine searing it all.

Yesterday made up some tri tip chili. Same method with the #14 Griswold. Seared two 1.5 - 2lb tri tip roasts at the same time. The #14 kept up just fine. Beautiful sear and pretty quick.

I'm sure Lodge can do that just fine too. I like the lighter Gris #14 though. Something this big is not moving around on the burner much.

Other than that Jeff captures my sentiments on the topic pretty well.

Plenty of Lodge interest here though, and Lodge collectors and users - vintage and new. So you're in a good place.

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Ray

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Ed Allspaugh WAGS Casting Call Committee WAGS member LOOKING FOR IRON ! Posts: 2560	Re: Thick new style Lodge cast iron. Reply #15 - Feb 9^th, 2010, 12:54pm Quote from Chris Stairs on Feb 8^th, 2010, 10:56pm: Quote from Ed Allspaugh on Feb 8^th, 2010, 10:01pm: Someone move this thread!!!! Front Porch not for iron discussions.. You are right Ed. Thanks. Let's try General info. Did not mean to be abrubt.... Thank You.
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