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Posted on 10/29/14 at 8:58 am to toco
quote:
LINK
Cajun Classic....I'm pretty sure it's made in Mamou and the 2 skillets I have are thicker than any Lodge I own.
No,made in china.
5. Where is the cookware manufactured?
While some of our products including Lodge's cast iron are produced here in the United States, most of our cookware products are imported from various countries.
Posted on 10/29/14 at 9:06 am to RaginCajunz
I see that, but what I can tell you is that all 3 of mine have "Mamou, Louisiana" on the bottom of them. Keep in mind that the website I linked sells more than just one brand.
Posted on 10/29/14 at 9:06 am to PurpleHaze583
The best cast iron cookware made in America stopped being produced in the 1950's.
Griswold out of Erie, PA made the best there was. They are considered a collectable and some sell for several hundred dollars. They can be found on Craigslist or Flea Markets considerably cheaper but typically need to be restored.
Wagner who made Magnalite originally was in the cast iron business. Their iron pans are great but considerably heavier than comparable sized Griswold pans.
I have a dozen or so Griswold pans that I restored and use extensively. They can still be found for $20-50 if you are patient.
For most people a #9 or #10 pan is all you will ever need.
Griswold out of Erie, PA made the best there was. They are considered a collectable and some sell for several hundred dollars. They can be found on Craigslist or Flea Markets considerably cheaper but typically need to be restored.
Wagner who made Magnalite originally was in the cast iron business. Their iron pans are great but considerably heavier than comparable sized Griswold pans.
I have a dozen or so Griswold pans that I restored and use extensively. They can still be found for $20-50 if you are patient.
For most people a #9 or #10 pan is all you will ever need.
This post was edited on 10/29/14 at 9:08 am
Posted on 10/29/14 at 9:32 am to toco
quote:
I see that, but what I can tell you is that all 3 of mine have "Mamou, Louisiana" on the bottom of them. Keep in mind that the website I linked sells more than just one brand.
I would buy a ton if they really were made in Mamou. I know at one point I had found info explaining they were indeed made in china to their specs. That said, I'm sure a ton of my cooking surfaces are really made in China. I have avoided any non-French enameled cast iron though. All I have is Staub and Le Creuset.
Posted on 10/29/14 at 11:06 am to timbo
Does the Lodge enameled cast iron dutch oven compare to the Le Creuset as for as performance. The lodge is a lot more affordable compared to the Le Creuset
Posted on 10/29/14 at 7:52 pm to cajunrabbit
Go to an antique store and pick up some old griswold cookware. The interior was machined smooth and season very easily. Lodge is junk in comparison.
Posted on 10/29/14 at 7:57 pm to sleepytime
I agree Griswold and Wagner is much better than Lodge.
You can sometimes find a good deal on ebay or in a local antique shop.
Lodge is decent and probably the best you will find in something new.
You can sometimes find a good deal on ebay or in a local antique shop.
Lodge is decent and probably the best you will find in something new.
Posted on 10/29/14 at 10:04 pm to cajunrabbit
We have a Lodge enameled dutch oven and it works great. I can't compare but I have no complaints.
Posted on 10/29/14 at 10:12 pm to PurpleHaze583
What size are you wanting?
I got a bunch a couple years back and restored them. Ive posted the pics of the lot of them before and after before. If you want i can dig it up.
The folks earlier are right about the gris and wagner. The casts and the iron used were a bit better than stuff now and that combined with years of use are usu smooth to the point of almost nonstick.
From what i read, the quality steel and such is not practical to get to the way it was then, so its tougher to find a skillet that was made the same.
If i have one of the size you are looking for i can try and hunt a price for it.
I got a bunch a couple years back and restored them. Ive posted the pics of the lot of them before and after before. If you want i can dig it up.
The folks earlier are right about the gris and wagner. The casts and the iron used were a bit better than stuff now and that combined with years of use are usu smooth to the point of almost nonstick.
From what i read, the quality steel and such is not practical to get to the way it was then, so its tougher to find a skillet that was made the same.
If i have one of the size you are looking for i can try and hunt a price for it.
Posted on 10/29/14 at 10:16 pm to PurpleHaze583
Lodge for black cast iron skillets
Staub for enamled cast iron Dutch ovens and other pots
Staub for enamled cast iron Dutch ovens and other pots
Posted on 10/30/14 at 4:51 am to PurpleHaze583
Griswold pre WWII is my personal favorite. Wagner, Wapak and Sidney Hollow Ware are great as well. There are others of quality too but I've owned the ones I vouch for above. Only buy Lodge pre 1930's. It will have just the name in an arch on the bottom. If it has the egg logo it's shite and is good for taking camping.
Here's a few of my Gris'. What size are you looking for? I might have something if you want an older piece.
Here's a few of my Gris'. What size are you looking for? I might have something if you want an older piece.
Posted on 10/30/14 at 5:25 am to ADLSUNSU
quote:
The casts and the iron used were a bit better than stuff now and that combined with years of use are usu smooth to the point of almost nonstick. From what i read, the quality steel and such is not practical to get to the way it was then, so its tougher to find a skillet that was made the same.
While the higher grade ore from Erie and Sidney etc were easier to start with, the reason it is so superior is that it was made by hand by skilled craftsman. They made fine sand molds and made them even finer with blacking. The foundrymen then poured the metal and then finished and polished them by hand one by one.
In the mid 1900's cheap ore showed up, companies switched to automation and cut out the fine molds and the polishing. They covered up the inferior castings by using more of the cheaper steel.
Posted on 10/30/14 at 6:46 am to htownjeep
I am interested in getting some griswold stuff if anyone is interested in getting rid of some. Not sure what tho.
Posted on 10/30/14 at 9:07 am to NOLAGT
Nola, I honestly don't know how much I have right now. We just moved late August and I haven't unpacked all of my cast iron. To tell you the truth I need to unpack it in stages or the little lady would shite her pants.
I have some stuff that I've picked up here and there and I've not cleaned/re-seasoned it yet. It's a pretty wide variety though if I recall. I got rid of a good bit of the stuff I already brought back to life but I have some laying around that I might let go. I helped Tigertown in ATL try to get some iron about a year ago (I think?). I don't do it as a business, it's just a hobby and keeps me out of trouble. Just think about it and I'll see if I can help.
I don't know wiltznucs or ADLSUNSU personally, but I've seen them post in cast iron threads over the years and they seem like they could point you in the right direction as well or even make room in their kitchen to help you.
I have some stuff that I've picked up here and there and I've not cleaned/re-seasoned it yet. It's a pretty wide variety though if I recall. I got rid of a good bit of the stuff I already brought back to life but I have some laying around that I might let go. I helped Tigertown in ATL try to get some iron about a year ago (I think?). I don't do it as a business, it's just a hobby and keeps me out of trouble. Just think about it and I'll see if I can help.
I don't know wiltznucs or ADLSUNSU personally, but I've seen them post in cast iron threads over the years and they seem like they could point you in the right direction as well or even make room in their kitchen to help you.
Posted on 10/30/14 at 10:23 am to htownjeep
I don't think the casting now is much different than it was in the early 1900's other than yes it is a bit more mechanized. It still is made with sand castings which is mostly sand, clay and water and they are reused after they are broken. By that, they are completely turned back into the mix and reformed. And for the most part the ore is the same, some higher, some lower but relatively speaking the same.
I know that some are thicker than others but that was just a manufacturers style, Griswold being thinner than Lodge but my Wagners are as thick as Lodge. I have several that are as thick as Lodge and as heavy but they are unmarked. These came from a foundry in Alabama according to my grandfather whose family had a general store in central Louisiana from about 1900 to mid 50's and sold them. He told me they bought cookware from a traveling salesman from Alabama and these were some he sold.
I believe the Lodge are as good now as they have always been. I think all the discussion regarding smoothness is simply age. I remember as a kid my grandfather commenting on the new skillet not being smooth, one of the unmarked ones, which was when my older siblings and I heard the story of the traveling salesman. Well that 10" skillet is in my pantry and it is as black as the ace of spades and as slick as his heel.
I understand the passion for the antique ones as I have quite a few myself but anyone just discounting newer ones just because they are new are really missing out. Hell even the Chinese made ones will work fine if you take care of them and use them properly. I have several "new" Lodge I have bought over the last 25 years and each one just gets better and better and smoother and smoother. Just keep cooking in them and all will be well. Smoothness is overrated regardless because unless you are scrambling eggs it really isn't a necessity. It's nice but not a deal breaker by any means.
I have a Wagner 8" that was given to me by my grandmother, who told me her mother gave it to her "used" when they bought their house-which was 1925. All that she ever made in it was cornbread and I had to tell her I would do the same in order to get it. That was mid 80's and I've made hundreds of cornbread in that pan and nothing else.
I know that some are thicker than others but that was just a manufacturers style, Griswold being thinner than Lodge but my Wagners are as thick as Lodge. I have several that are as thick as Lodge and as heavy but they are unmarked. These came from a foundry in Alabama according to my grandfather whose family had a general store in central Louisiana from about 1900 to mid 50's and sold them. He told me they bought cookware from a traveling salesman from Alabama and these were some he sold.
I believe the Lodge are as good now as they have always been. I think all the discussion regarding smoothness is simply age. I remember as a kid my grandfather commenting on the new skillet not being smooth, one of the unmarked ones, which was when my older siblings and I heard the story of the traveling salesman. Well that 10" skillet is in my pantry and it is as black as the ace of spades and as slick as his heel.
I understand the passion for the antique ones as I have quite a few myself but anyone just discounting newer ones just because they are new are really missing out. Hell even the Chinese made ones will work fine if you take care of them and use them properly. I have several "new" Lodge I have bought over the last 25 years and each one just gets better and better and smoother and smoother. Just keep cooking in them and all will be well. Smoothness is overrated regardless because unless you are scrambling eggs it really isn't a necessity. It's nice but not a deal breaker by any means.
I have a Wagner 8" that was given to me by my grandmother, who told me her mother gave it to her "used" when they bought their house-which was 1925. All that she ever made in it was cornbread and I had to tell her I would do the same in order to get it. That was mid 80's and I've made hundreds of cornbread in that pan and nothing else.
Posted on 10/30/14 at 10:39 am to htownjeep
Thanks...I was going to try to look locale too. I just moved too so still unpacking and not sure what I want but was wanting to pick up a few things.
Posted on 10/30/14 at 10:49 am to htownjeep
quote:
. I helped Tigertown in ATL
Indeed you did. I bought from you. Exactly why I referenced you as the expert in these parts. Very helpful.
Posted on 10/30/14 at 11:26 am to Martini
quote:
I think all the discussion regarding smoothness is simply age
I really don't want to argue and I shouldn't have said newer Lodge's are shite. That's just my opinion and sorry if I offended any Lodge lovers. Obviously there are many as they are still going strong. I disagree with many things you said in that post, but we're not here to argue (at least I'm not).
Regarding
quote:I have a friend that was in the business of buying the contents of old buildings that were going to be demolished.
I think all the discussion regarding smoothness is simply age
Well, last year he bought the contents of one and when he started clearing it out, he stumbled upon a TON of Griswold stuff that was brand new and pretty much frozen in time....from 1920. He sent me pics and I'm not kidding you that this never cooked on 1929 Griswold was smoother than any cast iron skillet I've ever seen.
He had a guy offer him way much more than I could have for everything he had. Later, he stumbled upon the store's (it was a hardware/general store) in-store display for the Griswold skillets. That is what you see in my previous picture a few posts back. I didn't get any of the skillets, but I did manage to get something that many Griswold collectors would love to have.
Posted on 10/30/14 at 11:30 am to htownjeep
I as going to ask you about that rack its pretty sweet
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