Had to pick between a $30 lodge skillet and a $200 french one last year

I went cheap because I figured cast iron is cast iron. The Lodge worked fine for a month but the surface felt rough when I tried to flip eggs. Ended up giving it to my brother and grabbing a vintage Griswold from a flea market for $40. That old pan glides like butter and I haven't looked back. Anyone else find older gear beats new stuff for half the price?

3 comments

3 Comments

jesse9941mo ago

Yeah that rough surface thing is real. I got a Lodge once and sanded it down with some 80 grit in my driveway. Worked fine after that. Now I got three pans in different sizes and they all came from garage sales.

brown.gavin1mo ago

Grabbed a Lodge myself and honestly never noticed the roughness thing. Maybe I just don't care that much about how eggs slide around a pan. Seems like a lot of energy over something that still cooks food fine.

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the_avery17d ago

My grandma had a Lodge she left out in the rain for like a decade and it still worked fine lol.