"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-10-2017, 08:16 PM   #1
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Another Cast Iron Thread

Anyone ever looked at this brand? https://shop.tastemade.com/products/...deoadtotmstore

I think the price is more than outrageous... it's utterly ridiculous when you can buy a pre-seasoned Lodge for $15!
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-10-2017, 08:20 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
Designer CI has become the latest darling for foodies. (along with the Instant Pot).

Not sure how much better than Lodge it could be and if that difference is worth the incremental price.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-11-2017, 02:26 AM   #3
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,221
They want HOW much for those pans???

Wouldn't be efficient on a glass-top stove, either. I noticed a raised ring around the perimeter of the bottom, with the rest of the bottom recessed. For top efficiently, a pan needs to sit flat on the surface - you know. like a $15 Lodge pan does.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 10-11-2017, 03:24 AM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,985
Send a message via Skype™ to taxlady
Isn't this a counter to the roughness I keep hearing about with the Lodge pans?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 10-11-2017, 07:51 PM   #5
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
Quote:
Originally Posted by taxlady View Post
Isn't this a counter to the roughness I keep hearing about with the Lodge pans?
I won't buy Lodge because of the unfinished interior and the so called pre seasoning, but for the same $160 you can purchase 8 or 10 quality non collectible Griz or Wag. Seems a wee bit overpriced to me.
Bigjim68 is offline   Reply With Quote
Old 10-12-2017, 06:03 AM   #6
Sous Chef
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 772
No way I'd pay that. We have plenty of household auctions to buy used iron on. I have a pile of it. Got 5 assorted sizes for $7 each. All Wagner and grizwald and a couple no name. Just says made in USA.
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
Farmer Jon is offline   Reply With Quote
Old 10-12-2017, 07:13 AM   #7
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,161
Quote:
Originally Posted by Andy M. View Post
Designer CI has become the latest darling for foodies. (along with the Instant Pot).

Not sure how much better than Lodge it could be and if that difference is worth the incremental price.

I really love my Instant Pot .... but it is a weird cult
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-12-2017, 07:21 AM   #8
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,579
Looks like another new suit for the Emperor!

I'll stick with my inexpensive old flea market cast iron pans.

My old cast iron pans are sort of like rescue dogs, they never seem to forget who gave them a little love and appreciation!
Aunt Bea is offline   Reply With Quote
Old 10-12-2017, 09:37 AM   #9
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,161
Thumbs up

Quote:
Originally Posted by Aunt Bea View Post
Looks like another new suit for the Emperor!

I'll stick with my inexpensive old flea market cast iron pans.

My old cast iron pans are sort of like rescue dogs, they never seem to forget who gave them a little love and appreciation!

That is an outstanding statement...

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-12-2017, 11:07 AM   #10
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,332
I can probably spend a few minutes with my finishing grinder on my Lodge skillet.
roadfix is offline   Reply With Quote
Old 10-12-2017, 11:15 AM   #11
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,798
Does anyone remember what P. T. Barnum said about suckers?
__________________
The older I get, the harder it is to tolerate STUPID!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 10-12-2017, 01:30 PM   #12
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Looking at it from the other side of the fence, I can definitely see where there would be a market for this product. From what I can see, the pans are all hand made by someone who obviously takes a lot of pride in what he does. It's almost a lost art, and there's something to be said for that. I've paid more for other cookware items in my kitchen.

You also have to keep in mind that not everyone is willing (or able) to go scour flea markets and auctions to find vintage cast iron pans, let alone put the work into restoring them.

If I wanted to buy a nice cast iron pan as a gift for newlyweds or someone special, I would certainly consider one of these.
Steve Kroll is offline   Reply With Quote
Old 10-12-2017, 01:38 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
I have Lodge CI and haven't used any other brand. My two skillets are fully seasoned and I regularly cook a complete breakfast in a skillet with sausages and potatoes then two or three over easy eggs. I have no issues with food's sticking. I also use them for one pan skillet meals that are a combination of starches, proteins and various sticky stuff such as cheese. They clean up easily.

Is the pan surface a little grainy? Sure, but so what. It may not be as pretty as a smoother surface, but it's functional. It's the seasoning that makes the skillet slippery, not the texture of the surface.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-12-2017, 01:49 PM   #14
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Quote:
Originally Posted by Andy M. View Post
I have Lodge CI and haven't used any other brand. My two skillets are fully seasoned and I regularly cook a complete breakfast in a skillet with sausages and potatoes then two or three over easy eggs. I have no issues with food's sticking. I also use them for one pan skillet meals that are a combination of starches, proteins and various sticky stuff such as cheese. They clean up easily.

Is the pan surface a little grainy? Sure, but so what. It may not be as pretty as a smoother surface, but it's functional. It's the seasoning that makes the skillet slippery, not the texture of the surface.
From what I read on FB where I first saw the ad, the cooking surface appears to have been machined on a lathe or similar machine, leaving tool grooves in it (it was described as looking like the grooves on a record). So although its not just the casting finish, it's not polished either. It seems to me that you are paying a lot of money for not much added value.

Hand made just doesn't mean anything to me for an item like this. I spent 33 years working as a journeyman machinist, and generally speaking, I could make this for a fraction of the cost in any reasonably equipped small machine shop.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-12-2017, 02:16 PM   #15
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
Quote:
Originally Posted by Andy M. View Post
I have Lodge CI and haven't used any other brand. My two skillets are fully seasoned and I regularly cook a complete breakfast in a skillet with sausages and potatoes then two or three over easy eggs. I have no issues with food's sticking. I also use them for one pan skillet meals that are a combination of starches, proteins and various sticky stuff such as cheese. They clean up easily.

Is the pan surface a little grainy? Sure, but so what. It may not be as pretty as a smoother surface, but it's functional. It's the seasoning that makes the skillet slippery, not the texture of the surface.
Nothing against Lodge at all, and I'm not doubting that it works. I guess the point I'm trying to make is that this appears to be a fine handmade product that I wouldn't mind owning myself. As I get older, I find myself drawn to things that have a real person or story behind them.

Maybe I'm just being more sentimental than practical, but, to look at it another way, you can buy a nice vase from Target, or you could buy a handmade vase at an art fair. Both are functionally the same thing, but if I were buying something to give as a gift, I would probably opt for the handmade item, even if it cost more. Well, depending on who it was. I'm thinking along the lines of something I would buy for my daughter when (or if) she gets married. If I'm lucky, maybe she would pass it down to her kids.

By the way, I have an old Griswold pan that was my dad's (I don't know where he got it originally). I've gone to carbon steel pans in the last year, so I don't use it that much anymore. In fact, I can't recall the last time I took it out of the cabinet. But I still hang on to it, because that pan, along with some old knives, were among the few things I ever got from my dad that I know he cared about.
Steve Kroll is offline   Reply With Quote
Old 10-12-2017, 03:28 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,422
Steve, my post was not intended as a comment on yours. I was just trying to comment on practical differences vs. 'artistic' differences. There are places for both. As you mentioned, they would make lovely gifts or collectors' items.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-12-2017, 05:08 PM   #17
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 295
I used to work in a cast iron foundry so I think I know something about this. Lodge is leaving too much slag in the iron. I don't think you are going to be able to grind your way down to a smoother surface; you will more likely just uncover the next layer of pitted metal. So the older pans are better if you can get them.
Stock Pot is offline   Reply With Quote
Old 12-28-2017, 02:31 PM   #18
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,332
I was at Walmart last night and saw a Lodge 15" skillet marked at $9.97 in their camping dept so I got it. That was the only one on the shelf. The rest were Walmart's own Ozark Trail brand of CI cookware, marked even higher. I think I scored on this one.
roadfix is offline   Reply With Quote
Old 12-28-2017, 02:46 PM   #19
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 4,161
+1... well done...

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Reply

Tags
cast iron, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.