New Lodge compared to older

[Janis Berzins]

I see that people are buying some stuff from KAtom. I was just curious as to how well they compare with the older lodge stuff. I wouldn't mind having a couple extra large skillets, but the new lodge pans I have seen at stores are pretty poor examples. They seem almost bumpy. Any opinions?

[Mike Turcotte]

The new Lodge may not be as pretty or light as the old pieces, nor machined smooth, but for practicality, they are just as good, if not better for things that require the pan to hold a lot of heat. Contrary to some people's claims, the rough surface does not cause food to stick, and most new pieces can be had for much cheaper than the vintage equivalents.

[Cheryl Watson]

Newer Iron, produced after the introduction of the Desi machines, is all going to be much rougher and more textured. Not just the Lodge pieces.

I have had less sticking on the "newer" Lodge pieces (1960 forward) than with some of my very finely ground older pans... that require some/more time to build the seasoning or more coats applied at the outset.

As users, they can be real workhorses.
I just started using my Wagner Angus Broiler recently, which has a quite 'rougher' interior texture, with grids. I restored it over 2 years ago, and set it aside (hairline crack at a spout).  Stylized logo, w/made in USA is the indicator of 'newer'.  I thought is might be a mess to clean up,with the rough surface.... as the drippings really can burn on... not so. Short soak with hot water, small plastic bristle brush for the 'grids', and it's good to go.

Lots of folks may not realize, that Griswold, Wagner and other makers began preseasoning their pieces back in the day also. 1940's, possibly earlier... Was this done as a convenience? or to offset changes in the methods to produce the piece? 

[Mike Turcotte]

Lots of folks may not realize, that Griswold, Wagner and other makers began preseasoning their pieces back in the day also. 1940's, possibly earlier... Was this done as a convenience? or to offset changes in the methods to produce the piece? 

I was thinking on starting a thread on this topic to see if anyone has any knowledge about it. Was the pre-seasoning the same thing as we know it today, if so, why did manufacturers stop doing it? Also, why does Lodge claim that they created this idea in the early 2000's? Some things to think about

[Cheryl Watson]

Good topic for the Wags Discussion Board.  ;)

[Dwayne Henson]

My favorite DO is a new Lodge, like I got it this past Christmas new. It is a heavier, rougher casting than my older Lodges, but once warmed up, that newer DO will cook with a very low heat setting. It cooks great.

[Ken Davis]

I have, and regularly use, three Lodge COs ... 8", 10" and 12". The 8" I've had since '91 or '92, the 10" since '04 and the 12" for just over two years. They all do a fantastic job of whatever I put in them. My cornbread never sticks, my soups, stews and sauces never damage the seasoning, roast meats come out perfect (even without a trivet) and they are a breeze to clean up. I even use them in the oven occasionally. Just fit the feet between the bars in the racks.

There's a 12" deep, a 14" regular and 14" deep CO in my future. All new Lodge.    :)

[Nick Niacaris]

The only new Lodge I own are enameled DO which I love and 1 14 inch pizza pan I use all the time and works great. Its as nonstick as any of the old pieces of CI I use in the kitchen. Is it as smooth as the old stuff? no. But it cooks just as good a pizza crust as my old 16inch gated griddle that is as smooth as as glass.

[Janis Berzins]

Interesting
I may have to look into getting some newer pieces to try.

[Jerry Agin]

I have had the same concerns about the Lodge pan, once I started using my new one I discovered that they do indeed perform very good if not better than my vintage pans. :)

[Diane Collins]

I got a new Lodge 12 in today. Is the seasoning that comes on the skillet
ok, or need to strip and reseason?

[Chris Stairs]

I got a new Lodge 12 in today. Is the seasoning that comes on the skillet
ok, or need to strip and reseason?

Hi Diane,

   I would just rinse it off good with warm water, dry with a cloth and start cooking. It really is ready to use.