Was at the outlet store at the Lodge factory this afternoon.

[BBQandLove]

Picked up a couple camping dutch ovens from the seconds section, as well as a couple of the carbon steel skillets. Plus a few other things. This time I took time to go through the museum. I found the history very interesting. I thought it was cool they had a section honoring Wagner, Griswold, etc.

They had some Finex for sale there in their store. That is fascinating.

I kinda like their Blacklock line, and wonder why it isn’t more popular with cast iron aficionados. I kinda like how it is a throwback to their roots, the Blacklock Foundry.

I realize Lodge isn’t the top of the line stuff, and there’s lots of better stuff out there, but I do like it. USA made, great history, and decent enough in quality. With a bit of work, a pan that can serve well for a lifetime.

[barelfly]

Ha! That would be a dangerous store to visit!

[Bogy]

Sometimes (a lot of the time) something doesn't have to be the very top of the line to do what needs to be done!

[WillTravelForFood]

Sounds like a perfect wedding toast

[Murdy]

Regarding tools, my old boss used to say buy the second cheapest ones. The cheapest are competing on price, so there are probably a lot of short cuts inherent in the production process. The most expensive are probably overkill unless you are a pro or very serious hobbyist.

[Thunder77]

I have a Lodge 12” two handle skillet that I absolutely love. It’s good quality. Sometimes their stuff is not as smooth as it could be, and it will never replace my Field skillet, but it’s good stuff.

[DavidNorcross]

I own alot of Lodge cast. Works very well for me.

[captainlee]

Lodge is a great product, really satisfied with my pans.

[JLR]

"Best" is relative. Cast iron improves with use. After a few years of regular use, I don't know that there is much difference between a $400 and $25 cast iron skillet if both are properly seasoned and taken care of.
I have an absurd amount of Lodge cast iron cookware and couldn't be happier. It gets used almost everyday. I would love to visit their museum someday.

[Mosca]

There isn’t any practical difference. There are aesthetic differences, certainly. Many high end pans are beautiful. But there is also beauty in purity of function.

[Bad Hat BBQ]

Where is that located...it seems worth stopping for
Love my lodge stuff

[Draznnl]

South Pittsburg, TN

[jfmorris]

As Draznnl points out, South Pittsburg, pretty much at the intersection of US-72 and I-24, west of Chattanooga, and almost on the border with Alabama. I've driven through there many many times. Every May they have the annual Cornbread Festival, which is the only time of year they give tours of the Lodge factory.

[Skinsfan1311]

Meh....it's no Yeti

[Dan Deter]

Well this just reminded me to put a couple of Blacklock frying pans on my amazon wishlist. Maybe someone will get them for me to try out . And maybe they'll be light enough for my wife to use...

[fzxdoc]

Dan Deter Blacklock Lodge Triple Seasoned pans is what I will buy if I ever want to add to my CI collection and don't want to suck it up and go with a Finex (be still my CI heart) in one of my Want Beats Need MCS moments.

Triple seasoned and lighter in weight--a lot of practicality there.

Kathryn

[Murdy]

I've seen lighter weight mentioned from time to time regarding CI. Doesn't the lighter weight mean less heat retention, which is one of the virtues of cast iron in the first place?

[fzxdoc]

The proof will be in the pudding, I'm guessing, Murdy.

I'm assuming that heat retention is of more concern when deep frying rather than pan frying or braising, etc. where the volume of food is less and the thinner pan may be more responsive to slight adjustments in heat. It may depend more on the cook's knowledge of how her/his pan responds. Sort of like a ceramic kamado vs. a WSCGC.

K.

[jfmorris]

There is about a 2 pound difference between the regular Lodge 12" and the Blacklock 12". Like 4.9 versus 6.9 pounds. I can see some of the difference in the handle, and am guessing in the scheme of things, while thinner, it's not that much thinner than the regular skillet. I doubt heat retention will be much of an issue.

[Spinaker]

On my bucket list!

I might never leave.

Thanks for sharing you experience. I love all the history, that is one of the best parts of collecting cast iron.

(Lodge bought Finex a few years back)

[jehlydonuts]

There are cast iron cookware makers other than Lodge? That's news to me.

[Bad Hat BBQ]

Smithey Ironworks looks nice to me....
But I have a pieces of Lodge

[yakima]

Did Lodge move Finex production from Portland, Oregon to Tennessee?

[yakima]

Further googling around indicates Lodge moved production to Tennessee, with finishing still occurring in Portland.