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Just realized my $18 Lodge skillet from 2011 cooks better than the $200 pan I bought last spring
I got a Lodge cast iron skillet back in 2011 for about $18 at a hardware store in Boise. Used it almost daily, never babied it, just scraped it with a metal spatula and wiped it down. Last spring I got a fancy $200 carbon steel pan because everyone online kept saying cast iron was too heavy and slow to heat. For the first month the new pan was great, but after about 40 meals the seasoning on it started flaking off near the edges and eggs stuck bad. I pulled the old Lodge back out and realized the black coating on it looks like glass now, nothing sticks, and it heats way more even than the new one. Same cook, same stove, same oil. Only thing that changed was about 13 years of bacon grease and cornbread. Now I'm wondering if I just got lucky with this one pan or if carbon steel really needs a totally different care routine. Has anyone else gone back to an old cheap pan after dropping real money on a new one?
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aaron7409d ago
Carbon steel is a whole different beast and honestly most people never get the hang of it, so you're not crazy. My cheap cast iron has outlasted every fancy pan I've bought, and I stopped wasting money on the hype a while ago.
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