Found on Market Place: 20" Lodge Hotel Skillet for $99 plus a 1 1/2 hour round trip to Sulfur, La. Its clean, just needs a quick vinegar rinse to deal with light surface rust and then I'll season it. I believe that these usually sell for $350 - $500. Do you have one of these Spinaker ?
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Awesome find and excellent price! -
20"? That'll cook up some eggs and bacon.
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That’s a keeper! One heck of a deal too.Comment
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I just saw a used one on EBay for $550!! Looks like you got a steal David!
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I did get a deal and I knew it from the start. To me it isn't worth more than $150, I wasn't about to pay $350+ like most I've seen. Lodge discontinued this size many years ago. Kent Rollins uses one in quite a few of his videos which has increased the popularity and price. The one I found had been listed for 3 weeks with no takers which was surprising. Now if I can only find a Griswold spider logo skillet...Last edited by 58limited; October 17, 2026, 11:41 AM.
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No! That is an excellent find! Very rare. Great pick up. I saw one a few years back and they wanted like $300 for it. I almost bought it but I passed.Comment
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Way too big for the 1950 O&M oven and even too big for the SnSK because of the handles. If I fail in seasoning it this way, my friend has a 24" BGE XL that should work. Got to get the fire hot (400o) but without smoke if possible. I used 50% vinegar and water to remove the surface rust on the inside. I also hit the outside with the same and scrubbed with a Scotch Brite pad. Looks ok in person but the photo really brings out the rust. Its the outside surface so who cares?
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Great find, you will love that pan no doubt!Comment
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Wow what a find! Congrats! It cleaned up so nicely, too.
When I saw the size, I wondered about where exactly you would use it. Your burners on your cooktop might be too small to hope for an even heat distribution. Oven cooking might be the way to go, but is a no-go with your (quite unique) 1950 oven. Over an open fire seems to be ideal especially if you don't have a cooker large enough to accommodate it.
That said, the minute I saw it I knew it would do great on my WSCGC or my Camp Chef Somerset IV outdoor gas range with its 30K BTU burners. I hope one wanders into my path some day. It's a Very Cool Pan indeed. I could envision frying up a mess of chicken in it. Let us know how you put it to use.
KathrynComment
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Great find, and a great job on cleaning it up.Comment
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Wow, look at that! You can DEFINITELY flip that sucker now for that $500+ price tag! Great find and great work!Originally posted by 58limited View PostSeasoned
As for having a burner big enough, I use my 14" Solidtekniks on 2 burners on my induction at the same time. Mine is not one that has 2 zones tied together to do that - some cooktops have this for use with one of those griddle pans, but I just control the two burners independently and keep them set the same. I do have to rotate my pan around throughout the cook, as I'm getting heat at N & S but none at E & W, so I just rotate 45º or 90º every 30 seconds or so. It seems to work ok for me usually and I can get pretty even heat over time from 2 hots spots on the edges of the pan rather than a single super hot spot on the center, hoping it will spread outward (it does, but definitely not 'well').
A lot of people think cast iron is the best for dispersing heat to the edges of a large pan, but it's not even close. chefchrisyoung did a great video on this where he went in-depth and demonstrated the differences between various pans and how they spread the heat. Sadly, cast iron didn't do all that well - ALUMINUM won that challenge, I think. Of course another big plus for cast is that it is a great heat SINK, meaning it HOLDS its heat very well, which is true - and aluminum doesn't. Makes sense when you think about it - if a metal spreads heat outward more easily, it's also likely to transfer that heat away more quickly as well. So maybe the best of both worlds would be a super thick, heavy chunk of aluminum... butt who wants that? And since I have induction, I have to have the steel core, too. Hence, much of my switching to All Clad, little by little.
Either way, cool stuff - great job 58limited!
Oh, here's my Solidtekniks for those who haven't seen it. Similar to this big cast iron, but not as big. 14" with those side handles, and mine is, I think 4mm Austrailian steel.
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Great find and work on that skillet!!!!! Time to cook!!!!Comment
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First cook: Kountry Boy's Bacon
Broke out the big burner, it can put out up to 270,000 BTUs (kept it around 25,000 - 50,000 for this cook).
But wait, there's more (bacon that is)!
Homemade breakfast sausage
Diced potatoes
Notice how all of the bacon and sausage leavins' are sticking to the taters
Added some onion, 1 serrano pepper, and 1/3 lb roasted Hatch green chilies
Perfect! I was going to make breakfast tacos but I kept snacking on the bacon and ended up eating half of the potatoes so I'm full. Nothing stuck to the skillet, I'll continue to fry things in it for awhile before doing smash burgers, searing steaks, or anything like that.
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I texted a pic to a friend and he replied "Who needs a Blackstone?"
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