Hi, my name is Joe - I know nothing about those Fieri pans. My guess is that they are a thinner metal just based on price. There is nothing necessarily wrong with a thinner metal pan, it just depends on what you plan on doing with it. Sometimes you want a pan that will heat up and cool down quickly.
If the Fieri pan is really thin you might want to consider using it with a "flame tamer" or heat diffuser" as that will help it heat up more evenly and avoid really hot spots.
I'm sure the main difference is one is made in the USofA and the other I'm sure come from China, the Lodge one is already seasoned adding to the cost. I did get cold feet and tried to cancel my order and just go with a trusted brand. I figured $7 for a pan already seasoned is worth the price. Plus I don't need the silicon handle on the Fieri pan, i'm more of a towel guy.
Short story, shorter: I ended up with both a Lodge Carbon Steel pan ($27) and the Guy Fieri Pan ($20).
Initial thoughts:
Both are significantly heavier than what I expected. They feel about as heavy as a thin Cast-Iron pan of the same shape and size.
Orgin: The Lodge pan is made in US and the Fieri pan is made in China. They both feel to be made of comparable quality.
Seasoning: The Fieri pan is not seasoned. It's a new shiny pan that looks nice window shopping. It will take some time, heat and oil to get this pan ready for action. The Lodge pan is already seasoned and ready for action.
Texture: This is the main difference between the two. The Lodge has that bumpy texture that their cast-iron pans have. Other than the handle and color of the pan, it could be confused as a cast-iron pan. I found the textured inside of the pan to be a bit confusing. This pan will needs some time and love just like Lodges cast-iron to get real slick. The Fieri pan on the other hand is very smooth. It has the texture of carbon steel in the way I imagine carbon steel feeling; smooth. After seasoning and applying some heat, I think this pan will achieve and slick surface quickly. There is a plastic cover on the Fieri pan and a thin plastic coating on the back side that needs to be removed. No doubt to prevent oxidation.
I do like the riveting on the Fieri pan better than the Lodge pan. I don't think the Lodge pan will ever fail, but I do like the amount of surface area the riveting has on the Fieri pan, it feels more "confident" while handling the pan.
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