Just bought myself a Lodge 5 qt deep skillet yesterday, half price at Amazon. Can't wait to try out some fried chicken in it.
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I have some great, new iron coming in this week!
1) My Stargazer 12" will be arriving tomorrow.
2) My Lodge 10.5" square skillet and 2-5" square skillets.
3) The New Lodge Fish Fryer is on the way too!
Gonna be a great week for Cast Iron!Comment
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Thanks to Spinaker putting up a post for Lodge having a sale, I just got these today.Comment
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Having so much trouble resisting. Think Spinaker got us all hooked on this. Got the three pans from Smithey in one cart and the lodge fis pan in another. May have to pull both triggers.Comment
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The new Stargazer made it yesterday! This is a first production run pan. The casting date is stamped on the helper handle, which makes this piece unique.
The pan is beast. I think the handle is probably 9" long, and feel great in my large hands. My first impression of the cooking surface is how smooth it is. It does not appear to be satin like many of the new pans that are coming out, as ion late. I have already done a few high temp bakes at 500 F for 5 hours. I am using Flax for these initial rounds, but I will work in a tallow round to darken the seasoning up.
Overall, it seems like it is going to be a great pan, and I LOVE the handle, just like on my NO 10.
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Mine is smooth but not glasslike. It is holding a single seasoning round perfectly.
I think it is their "satin" finish, but maybe not what others would call "satin". I call it the best surface ever that I didn’t have to do anything to. You can see my seasoned 12 a few posts back.Last edited by Polarbear777; March 2, 2019, 10:54 PM.
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Welp, I'm spoiled.
This birthday present came today from my family; the Finex 12" Williams Sonoma edition with Copper Handle. I was beyond astounded; I had no idea they knew I'd been eyeballing this thing for over a year, and the price tag put it way out of my "reasonable" purchase league.
I've got a 12" lodge pan I polished and beat up daily and the pizza pan I use on a regular basis that I'd never part with, but this baby's about to take the place of honor in my kitchen. Can you say heirloom?
I'll post more pics of use later after more seasoning....whew..
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Well folks, the New Lodge Fish Pan has arrived! I always love an unboxing of new Cast iron, and this was nothing different. I love the Legacy Series box and they also included a small cook book with some history of the Fish Pan. How cool is that?!? (Okay, I admit, I am probably more into this than most.)
At first glance, the iron is thinner to help trim weight. (This is still a hefty pa n, though)The inside of the pan is expansive and should allow ample room for a big Minnesota Walleye fish fry! The wire handles that come with the pan are robust and should work great for moving the pan around. They fit right into the handles that are casted onto the pan. The casted handles are a throw back to the original design, which I love.
The under side of the pan is simple, but that is how I want it as it will sit flat across a variety of cooking surfaces. In the past, the fish pans had little feet on them, which makes it tough to use indoors.
Finally, and this is what I am most pumped for, is that it sits right on top of the Lodge SMG! This will make for some really fun fish fries this summer, I can't wait to fill this baby up with peanut oil and drop in some Walleye, Bluegill and Crappie!
All in all, I am really pumped to get this Legacy Pan. It is one that I will have forever, and it should get a ton of use! What a great addition to my collection!
Thanks for reading, I will post some pictures as soon as I get the oil going and drop in some fillets!Comment
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Recently picked up my first piece of Cast Iron. A Lodge Logic 10.25 pre-seasoned skillet $14.90 at Walmart. Per the instructions of YouTube cast iron cooking guru Cowboy Kent Rollins I sanded the pre-seasoning off and built it back up myself from scratch using Grape Seed Oil. I cooked on it for the first time today with good results. But I realize there is a lot to learn.
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Well it happened again! I picked up some new iron yesterday. I went with the new square Lodge 11" griddle. Which I plan on using on my grills a lot! I love the beefy handles and the smooth surface. I am not a fan of ribbed griddles or grill pans so this will be perfect.
I also picked up a Lodge Shallow 9" Griddle. This round with a throw back to the old round griddles of years past. The cooking surface is slightly elevated and the handle comes up at a steep angle, making it nice when you are sliding various skillets in and out of your oven. These are also great for serving food.
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Jut an update. The entire Chef's Series from Lodge is 20% off today. A great chance to get some more iron on the cheap!Comment
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Larry Grover Yes!!! I too love this design, Larry. It should be perfect. It kind of reminds me of the old Griswold Colonial Breakfast skillets. (Only without the dividers and handle) Here is one I salvaged and restored a few months ago. This is a 1934 Casting. I don't really cook with it, but when my niece comes over, she always wants to eat out of it, and I cannot say NO!
I am looking forward to seeing your E-Tank results as well!Comment
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That's a sweet piece and interesting handle. The 3 vintage pieces I acquired is a Griswold #5, BSR chicken fryer and an unknown skillet (too cruddy on bottom to see markings but it has a heat ring.)
I'm thinking two step process here. Lye tank for stripping then electrolysis for rust. Got the idea from a collector who said sometimes pieces are in such bad shape she leaves it in the lye for months. Occasionally removes & scrubs then finishes in electrolysis.Last edited by Larry Grover; March 18, 2019, 01:27 PM.
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Not the best surface, but a nice design with probe port and it just happens to fit almost perfect on the pk360.
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