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/ck/ - Food & Cooking

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File: 24 KB, 600x600, lancaster_cast_iron_skillet_11fafcd1-7853-4779-8917-5762b8ada194_grande.jpg [View same] [iqdb] [saucenao] [google]
16153407 No.16153407 [Reply] [Original]

Finally, a US made cast iron pan that is smooth. What is Lodge's fucking problem.

>> No.16153431

>>16153407
Looks shit

>> No.16153443

$150 vs $35

>> No.16153460
File: 23 KB, 220x168, 3minat1200watts.gif [View same] [iqdb] [saucenao] [google]
16153460

>>16153407

>> No.16153470

>>16153407
The bumps on modern lodges are designed to help make the surface nonstick by limiting the contact area of the pan surface. Bumps hold the food up slightly so less of it is in contact at once and thusfore, no stickage

>> No.16153479

>>16153431
I’m gay and retarded btw

>> No.16153498
File: 332 KB, 2019x1362, index.jpg [View same] [iqdb] [saucenao] [google]
16153498

>>16153470
They're not "designed" at all retard, that's the impression of the sand used in the casting process.

>> No.16153507

>>16153470
>seasoning which attempts to create a smooth surface vs an already smooth surface

????

>> No.16153509

>>16153470
>>16153498
I think lodge justs skips sanding down the surface to save money but it does seem to help trap oil and build up seasoning more quickly.

>> No.16153520

>>16153509
>>16153498
No, you’re both wrong. It’s a design choice I would knwo

>> No.16153525

>>16153509
You wouldn't have to build up seasoning more quickly if the surface was milled flat.

>> No.16153529

>>16153498
Nobody uses sand casting anymore lmao. It's all extruded

>> No.16153531

That's why you get a thick carbon steel pan instead. I haven't noticed any real difference from my cast iron but the smooth surface soothes my mind more.

>> No.16153535

>>16153525
I would believe that. I've only ever had the rough surfaced pans, unfortunately.

>> No.16153548

>>16153529
https://www.youtube.com/watch?v=oj2qCi-ruoY#t=5m38s

>> No.16153555

>>16153535
You can sand a rough pan smooth and find out for yourself.

>> No.16153561

>>16153548
https://youtu.be/ZYbuGZ8LQp8

Hmmm, they seem to have a lighter but not smoother version.

>> No.16153564

>>16153548
That’s literally Chinese propaganda

>> No.16153585
File: 1023 KB, 4000x3000, April-2017.jpg [View same] [iqdb] [saucenao] [google]
16153585

>>16153564
Lodge is an American company and their foundry is in South Pittsburg, TN

>> No.16153591

>>16153585
That looks like Shenzhen china

>> No.16153603
File: 164 KB, 1280x720, index.jpg [View same] [iqdb] [saucenao] [google]
16153603

>>16153591
Shenzhen is considerably more urban and the architecture is completely different.

>> No.16153612

>>16153603
Nice cherry-picking

>> No.16153614

>>16153612
image grabbed at random :^)

>> No.16153747

>>16153407
just buy a lodge and use it regularly. it will quickly smooth out with use

>> No.16153760

>>16153747
Buy cheapest you can get and let just a little water cover the bottom for a few weeks. The tips will rust faster than the rest so you can then just swipe some sandpaper over it and wah la.

>> No.16153775

>>16153529
cast iron extrusion, lmao. You sure sound like you know your metallurgy Anon!

>> No.16153856

>>16153529
Do you even bother to do any research?
https://youtu.be/oj2qCi-ruoY

>>16153612
Op's original picture of bumfuck nowhere is indeed South Pittsburg. That's the Shelby Rhinehart bridge in the background.

>> No.16153876

I sanded my pan by hand and it became much better. I actually asked the company about it and the retarded clerck who answered me said not to do it because it's extremely dangerous and could make oil leak trough the pan.

>> No.16154083

>>16153876
>I actually asked the company about it and the retarded clerck who answered me said not to do it because it's extremely dangerous and could make oil leak trough the pan.
Either you must have ticked them off something fierce so they just came up with some BS to avoid saying "fuck off" outright or there was some extreme misunderstanding. Alternatively simply saying things that never happened.

>> No.16154271

>>16153876
lol. Jesus, they will say anything not to do extra work.

>> No.16154298

>>16153876
>I actually asked the company about it and the retarded clerck who answered me said not to do it because it's extremely dangerous and could make oil leak trough the pan.
Clerk did a fantastic job, actually.

>> No.16154327
File: 89 KB, 785x1000, 08849cf24aecd561974e149c9d2f152ac1ed0fd6827b01dea165b88665fe1f05.jpg [View same] [iqdb] [saucenao] [google]
16154327

>i-its more nonstick this way!
>what do you mean we are cheap greedy cunts and just want to skip one step? Thats not true! Our """"research"""" shows ots better this way!

>> No.16154427
File: 337 KB, 1280x718, 04CA452F-F9D2-40B3-8645-10D2724AD3D2.jpg [View same] [iqdb] [saucenao] [google]
16154427

>>16154298
I wouldn't call it fantastic. All she needed to say was that it'll void the warranty and to not be a retard about it.
But what's puzzling me is that how much of a retard do you have to be to file a well over a centimeter thick cast iron pan so thin that oil will seep trough it. It's not like she didn't know what item I was talking about and it's not like I was suggesting going at it with an angle grinder but with coarse sand paper and some good ol elbow grease.
I actually documented my project and posted it here because at the time it felt entirely possible that I could completely ruin my new expensive ass pan. But I couldn't be more glad I did it.
Pic pan.

>> No.16154449

>>16153407
Just get carbon steel you stupid hipster

>> No.16154451
File: 23 KB, 261x184, 1590934092299.jpg [View same] [iqdb] [saucenao] [google]
16154451

>>16153407
Your brain is as smooth as that pan.

>> No.16154561
File: 86 KB, 1125x298, D5DA301D-9F86-477D-9852-9DF799FCDAEC.jpg [View same] [iqdb] [saucenao] [google]
16154561

>>16154083
You be the judge.

>> No.16154568
File: 181 KB, 1125x553, D9F326DC-C670-4299-BD36-99CD9C6255EE.jpg [View same] [iqdb] [saucenao] [google]
16154568

>>16154083
This was the response.

>> No.16154687

>>16154568
POURS ahahahha

>> No.16154897

>>16154427
>But what's puzzling me is that how much of a retard do you have to be to file a well over a centimeter thick cast iron pan so thin that oil will seep trough it.
Have you ever worked in retail before?

>> No.16154907

>>16153529
theyre literally cast iron pans

>> No.16154986

>>16154568
>>16154687
Ignoring the grammar mistake, this person is correct.
I sanded my lodge cast iron and other brands, and they now leak like sieves.
Not to mention they are far, far stickier than they were before

>> No.16155000

>>16154986
lol, post pics

>> No.16155282
File: 3.64 MB, 3024x4032, PXL_20210522_202109145~2.jpg [View same] [iqdb] [saucenao] [google]
16155282

>>16154427
>>16154561
>>16154568
>>16154897
>>16154986
>>16155000
Hey guys, yes it's actually true, but the lady doesn't mean that oil will leak all the way through and come out the bottom. Cast iron can have pores in it (small bubbles of air) which are on the inside so they don't get caught by QA. Maybe a bubble is just a micrometer below the surface, and a bit of sanding is just enough to expose it. Now I will post some images of a cheap pan I have, which I sanded, which revealed a pore. Pic related is the location of the pore on a clean pan, which you can't see. Now I will heat up the pan and show you what happens.

>> No.16155302
File: 2.05 MB, 3024x4032, PXL_20210522_203124180~2.jpg [View same] [iqdb] [saucenao] [google]
16155302

>>16155282
When the pan heats up, the oil trapped inside this small pocket actually starts to burble out. You can actually see the oil burbling out of this tiny hole and it becomes a small crispy bump.

>> No.16155312

>>16155282
>>16155302
https://www.youtube.com/watch?v=I_8ZH1Ggjk0

>> No.16155581

>>16155282
>>16155302
that must have been some extraordinarily shit casting. and is most certainly not typical.

and really that big of a deal actually

>> No.16155587

>>16155581
>and is most certainly not typical
I’m glad you can live happily in your fantasy world

>> No.16155604

>>16155587
quit buying chinese made trash

>> No.16155620

>>16155604
>quit buying chinese made trash
Everything comes from China. The only way to get something good nowadays is to make it yourself

>> No.16155643

>>16155620
>>16153856

>> No.16155646

ive got a lodge because good cast iron brands are hard to find in autralia
should i sand it down and then season it after?

>> No.16155654

so anyway how is this pan? I've also heard of Field, Stargazer, Butter Pat, and Smithey making smooth cast irons, but I don't know much about them or their differences. and how do they compare to a vintage like a Griswold or Wagner?

>> No.16155656

>>16155643
That is literally Chinese propaganda

>> No.16155663

>>16155646
yeah, just hand sanding though, using power tools can close up the grain of the metal, preventing it from holding onto the season.

>> No.16155671

>>16155654
https://www.seriouseats.com/best-cast-iron-skillet

>> No.16155724

>>16155671
yeah I've seen this, but I wondered if anyone had personal experience with any?

the winners were both lodges and they didn't focus too much on the smooth ones. also stargazer and lancaster were not included, nor comparisons to vintage.

>> No.16155744

>>16154986
>lodge
sure it's not dodge or lodje? not even my $20 mainland pan is that shit tier

>> No.16155780

>>16153407
It’s not smooth, it has shit tons of raised concentric circles.

>> No.16155790

>>16153470
Goddamn you are so dumb

>> No.16155872

>>16155646
no just cook with it. use it for cooking bacon at first, after 5-6 uses you will notice the seasoning building up nicely. then use it for making corn bread a few times. by that point it's seasoned enough that you can use it for eggs and omelettes and whatever you want. if you use a traditional steel spatula then it will gradually get smoother, that's how the vintage pans got smooth, they didn't come smooth from the factory. I've got some vintage wagner skillets from my grandmother that she in turn got from her mother, one of them had barely been used and was nearly as rough as a new lodge, the other was as smooth as one usually sees in a vintage skillet. years of scraping with a steel spatula, forks, and spoon is what made the bottoms of the vintage pans so smooth.

>> No.16156169

>>16155724
I have a stargazer after about 3-4 years of owning a lodge.
As a luxury purchase, I really like the stargazer. Easy to clean compared to the lodge, the helper handle is good, the walls are less slope, more wall which is nice for searing and it pours well.
Haven't really had problems with seasoning, and the smooth surface is nice compared to the cheap ass rough one from lodge.

>> No.16156532

>>16153529
Staub pots are made with sand casting

>> No.16156597

>>16156532
They’re not, they’re extruded stamped metal