Anyone collect cast iron cookware?

Dixie Bee Acres · #61 01/29/14, 11:39 AM

Quote:

Originally Posted by Brcasrvr2001

I agree the newer cast iron products aren't as finely made as the older ones. We broke our brand new cast iron Lodge table top grill and was told by a welder that he may or may not be able to fix it. He said the Lodge's quality is so bad (made in Vietnam) that it's an iffy exercise. My grandmother's cast iron is silky smooth yet my Lodge is very pebbly. Not buying any more new stuff!

Wrong! Lodge is not made in Vietnam. Lodge has been and is still made at a foundry in Kentucky, USA. I am not a fan of newer lodge stuff, but I do have a couple antique pieces that are machined smooth just as my Wagners, Griswolds, Wapak, etc.

Lodge is the only foundry left in the US still producing cast iron cookware full time.

ChristieAcres · #62 01/29/14, 11:51 AM

Quote:

Originally Posted by Dixie Bee Acres

Wrong! Lodge is not made in Vietnam. Lodge has been and is still made at a foundry in Kentucky, USA. I am not a fan of newer lodge stuff, but I do have a couple antique pieces that are machined smooth just as my Wagners, Griswolds, Wapak, etc.

Lodge is the only foundry left in the US still producing cast iron cookware full time.

Glad you corrected that and I wouldn't think of purchasing cast iron cookware made in China, either...

Here is a link to go with your post, too:

http://www.lodgemfg.com/aboutus

I read the information and did see that Lodge does import the Porcelain Enameled Cast Iron from China. That is likely what gave some that impression. Probably good to know for any considering buying that type...

Breezy833 · #63 01/29/14, 11:56 AM

I have recently started " collecting" i guess. Just for use though. It started with lookin for a pan that i could use on the stove and in the oven. I love them. And in time people should look out when i swing em.

buildin up muscles with them heavy pans

Dixie Bee Acres · #64 01/29/14, 05:37 PM

When ever I get them unpacked, I will try to remember to take some pictures of my mini collection. I have many regular ones, but if memory serves, I have over 100 of the ashtray sized advertisment type iron skillets. I have had them packed since we moved and haven't unpacked them yet.

wannabechef · #65 01/30/14, 01:41 AM

Quote:

Originally Posted by suitcase_sally

I beg to differ. All the Lodge pans that I have seen are very high quality.

I love mine too...smooth or not, they get smooth with use anyway.

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gman · #66 02/02/14, 12:57 PM

Lots of views and many great posts on this topic. Thanks!

As the original poster, I'm hoping someone will still have the book value of my first skillet which cost me $2.00 at an estate sale. I suspect the 1940-1950ish skillet is worth maybe $10.00?

Chucknbob · #67 02/02/14, 04:12 PM

I've got several older skillets I still use. My favorite is a 10" Wagner that dates back to the 20s. Gets used at least once a week.

I also have a new Lodge griddle. It's as good as my older ones, just took it awhile to get it seasoned well.

Marilyn · #68 02/02/14, 10:58 PM

My issue with the newer Lodge pieces is their "pre-seasoning". It's horrid, will begin to flake off, especially above the food line. My suggestion would be to scrub their pre-seasoning off entirely, then start over with your own seasoning routine.

logbuilder · #69 02/03/14, 01:29 AM

Quote:

Originally Posted by gman

Lots of views and many great posts on this topic. Thanks!

As the original poster, I'm hoping someone will still have the book value of my first skillet which cost me $2.00 at an estate sale. I suspect the 1940-1950ish skillet is worth maybe $10.00?

In post #2 I referenced an ebay item that was being auctioned. It did sell for $9.97. That's a pretty good data point in terms of value.