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BeeZee

Lodge Carbon Steel skillet

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BeeZee   

I'm considering dipping my toes into carbon steel pans, I use 10" Calphalon hard anodized most frequently and after 20 years the finish is shot (I don't use it "that" frequently, truth be told, or it would have been shot much sooner). It's the best overall size for our 2 person household. I never make eggs, so egg tests are irrelevant. I sear chicken and fish most of the time. Lodge sells them "pre-seasoned" which I am aware is not a guarantee of using it right out of the box, but I don't want to invest too much time with seasoning, so it seems a good start. Anyone have any experience with this product? It is very reasonably priced and is made in U.S.A.

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kayb   

I haven't, but I'll be following this thread; I am contemplating the same purchase.

 

K.

 

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40 minutes ago, gfweb said:

I have this https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1490575832&sr=1-1&keywords=matfer+carbon

and a Darto. The Matfer (above) is about twice the price of the lodge and has the clear advantage of no rivets in the pan...ie easy to clean.

 

The picture looked like there were rivets?

 

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Never a fan of those thin handles  --  I bought a Spring 26/13

 

Love it

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10 hours ago, JoNorvelleWalker said:

 

The picture looked like there were rivets?

 

Those are spot welds not rivets. 

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5 hours ago, Paul Fink said:

Those are spot welds not rivets. 

 

I have never seen spot welds on the inside of a pan before.

 

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1 hour ago, JoNorvelleWalker said:

 

I have never seen spot welds on the inside of a pan before.

 

I won't debate which is better. I hope the spot welding holds.

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My point was, based on the amazon pictures, I don't think they are spot welds.  I have several pans with spot welded handles and in no case are the spot welds on the inside of the pan.  The spot welds are on the outside, eg. the handle side, of the pan.

 

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Rivets are a bit of a pain sometimes, but I prefer the strength of the rivets over spot welds (I have four DeBuyer Mineral B pans that are riveted)—or the idea of one piece pans like the Dartos.

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BeeZee   

Rivets aren't a deal breaker for me.

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My guess would be because of the relative thickness of the pan and handle.

(the handle is too thick)

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Posted (edited)
1 hour ago, JoNorvelleWalker said:

 

I stand corrected then.  But can anyone explain why the weld is on the inside of the pan?

 

Spot welders use 2 electrodes — the two pieces of metal fuse where they meet.

So, in the case of a pan such as above, one electrode clamps to the pan, the other to the handle.


Edited by DiggingDogFarm (log)

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14 minutes ago, JoNorvelleWalker said:

weld is on the inside of the pan?

 What you're seeing is where the electrode made contact.

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Anna N   
6 minutes ago, DiggingDogFarm said:

 What you're seeing is where the electrode made contact.

Yes.  I have a number of pans with welded handles and the inside of the pans show the weld scars. Some are obvious and some barely discernible. 

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FWIW, here's a very short spot welding video:

 

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Posted (edited)

Hmmmm....

The Lodge 10" Seasoned Carbon Steel Skillet currently sells for just $21.41 at both Walmart and Amazon.

I'd take a chance on it if I didn't have the other pans—their carbon steel pans seem to get mostly good reviews.


Edited by DiggingDogFarm (log)

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gfweb   

How non-stick are they?

Here's my spot welded steel pan and an omelet.

 

0062.thumb.jpg.64a4500db3e53ee0bfa36f0b052cedfa.jpg

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BeeZee   

pulled the trigger on the 10" skillet, WalMart deal included the silicone handle cover. Will arrive around Wednesday.

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BeeZee   

Received the 10" skillet. It's a little smaller across the bottom than the one it was intended to replace, so I still need to get something in a 12" version. The 10" is pretty heavy, I don't know if I want the same style in 12". I will have to use it to see if the weight bothers me. The finish out of the box feels pretty slick, there is a small imperfection on the rim (where it won't matter). I will likely go ahead and clean/season it a bit more.

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kayb   

A business trip last week that extended into this one brought me home via Interstate 24 northwest out of Chattanooga, which is noteworthy because, at the foot of Monteagle Mountain, it takes you by South Pittsburg (no "h"), home of Lodge Cast Iron factory and store. So of course I had to stop.

 

I got enthusiastic:

 

5917ad291d007_lodgehaul.jpg.57ca8f5e88e7271ce5d237814b67741b.jpg

 

8, 10 and 12-inch carbon steel skillets; silicone handles for two, as I might well use more than one at a time. A couple of silicone rings if I want to have perfectly round eggs. A stainless spatula.

 

There's a new store since the last time I went, built right in front of the ironworks itself. Big, bright, roomy, and the most staff I've ever seen. And lots and lots of cookware. I could spend a lot of money in there.

 

I have flaxseed oil on my grocery list, and am about to go read the thread on seasoning carbon steel pans, a venture that will have to wait as I am off on business travel early next week, too.

 

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