There are so many cast iron skillet posts, I hope this doesn't get lost but I haven't seen my question addressed. I want a cast iron skillet but have read so many posters saying " Don't buy a Lodge! Save your money and buy a Griswold! My Lodge was never as good as the Griswold or Wagner! I regret buying a Lodge! You'll never get the seasoning right! "
OK, OK, I hear you loud and clear. Apparently, I better not buy a Lodge. But, after checking every antique store, thrift store, Good will store, thrift shop, second hand store, and consignment shop, all I've seen is one Lodge pan in an antique store. But, unlike the newer pans, this bottom of this one was almost as smooth as glass and quite clean in general. So my question is this: Since Lodge has been making CI skillets since 1896, could this have been a vintage skillet made decades ago and made just as well as the Griswolds? Or have the Lodges always been made inferior to the Griswolds.
I would appreciate your thoughts, all you cast iron experts.
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