quote:

Originally posted by Pipe Smoker:
Congrats on your new cast iron. Apparently they've selling a lot of these frying pans, based on stated delivery times. The drip-resistant rim is a very nice feature.

Thanks. And thanks to LBTRS! The Stargazer has an 8" flat interior surface whereas my Lodge Signature is 8.5". What really put me over was the drip-resistant rim lip. Hopefully it will justify the $84.80 delivered price.

As an aside the most I've ever paid for a pan was $125 in 1999 for a very nice Cybernox by Sitram 26cm (10.2") quasi-crystal metal non-stick surface (see: http://www.dvorsons.com/Sitram...ernox/Cybernox.html). But we've since become cast iron converts.

Please educate me. I have been cooking in Lodge skillets for 25 years. I love them. I don't understand how a $200 skillet could be better than the one I have been using that is now less than $50 from Lodge.

The Stargazer isn't $200. It's $80, or $88 pre-seasoned (plus shipping).

quote:

Originally posted by armedprof:
Please educate me. I have been cooking in Lodge skillets for 25 years. I love them. I don't understand how a $200 skillet could be better than the one I have been using that is now less than $50 from Lodge.

I own a Finex skillet. I purchased it for the following reasons in no specific order:
1. Aesthetics
2. Made in USA
3. I could fondle one locally before purchasing (versus other non-lodge brands)
4. Got it for 10% off because it was a display

None of these reasons make it "better" than Lodge. I own several lodge skillets and they all serve a purpose, but the list mentioned above is how I rationalized it to myself. They're spendy but I don't regret the purchase.

The Stargazer pan looks nice! I like the rim, and the polished interior looks smoother than a Lodge. Pouring grease from a Lodge can suck.

I may have to add this to my Christmas list. I wish they had more sizes and lids. I sent them an inquiry.

quote:

Originally posted by flesheatingvirus:
The Stargazer pan looks nice! I like the rim, and the polished interior looks smoother than a Lodge. Pouring grease from a Lodge can suck.

That's why I ordered one. The finishing is leaps above Lodge, even the Lodge Signature model I have. And that rim design....

quote:

Originally posted by armedprof:
Please educate me. I have been cooking in Lodge skillets for 25 years. I love them. I don't understand how a $200 skillet could be better than the one I have been using that is now less than $50 from Lodge.

Lodge stuff is what I'd call "rough cast" whereas vintage and the newer high end cast iron pans, in addition to employing the best casting techniques and materials, are hand finished / polished. For that they do cost more than Lodge's standard fare.

As an aside I have an Emeril by All-clad 12" cast iron skillet that turned out to be made in China that is an utter piece of crap. Looking at the casting under magnification reveals uneven grain with what I can only describe as bubbles or pits. It warped quickly becoming unusable.

I really like my enameled Staub pans. I have a few lodge that i use regularly. The staub get used almost daily though.

Considering the skillet will probably last someone 100 years, the company has to stay in business somehow....lol

If you are looking for a smaller pan that already has the smooth interior. BlueBonnet has one for under $40. I don't like it as much as my Stargazer, but They currently only make the one size.

quote:

Originally posted by Fenris:
If you are looking for a smaller pan that already has the smooth interior. BlueBonnet has one for under $40. I don't like it as much as my Stargazer, but They currently only make the one size.

China made with some negative reviews about warping on Amazon. Appreciate the reference but I'd sooner take a drill sanding pad to a Lodge to smooth the interior simply because of the bad taste I still have in my mouth about a Chinese cast iron pan marketed by Emeril / All-Clad. Staying with American made (Lodge Signature + Stargazer).

quote:

Originally posted by bald1:

quote:

Originally posted by Fenris:
If you are looking for a smaller pan that already has the smooth interior. BlueBonnet has one for under $40. I don't like it as much as my Stargazer, but They currently only make the one size.

China made with some negative reviews about warping on Amazon. Appreciate the reference but I'd sooner take a drill sanding pad to a Lodge to smooth the interior simply because of the bad taste I still have in my mouth about a Chinese cast iron pan marketed by Emeril / All-Clad. Staying with American made (Lodge Signature + Stargazer).

Hmmm... I missed that. I wish Amazon provide country of origin.

These are some nice looking American made cast iron pans. Made in Charleston SC. Price point up there with the Finix. I like the pour spouts on these. I have a Griswold 12" so I might go with the 10" from these guys.

Smithey Cast Iron

Just got word my Stargazer 10.5" seasoned cast iron pan has shipped. Ordered it August 25th and was given a military discount. When ordering I was told shipment would be late September - early October.

quote:

Originally posted by bald1:
Just got word my Stargazer 10.5" seasoned cast iron pan has shipped. Ordered it August 25th and was given a military discount. When ordering I was told shipment would be late September - early October.

So what are your first impressions?

quote:

Originally posted by lastmanstanding:

quote:

Originally posted by bald1:
Just got word my Stargazer 10.5" seasoned cast iron pan has shipped. Ordered it August 25th and was given a military discount. When ordering I was told shipment would be late September - early October.

So what are your first impressions?

Eh? Just got shipping status. Won't be here for a week, so....

Okay lastmanstanding, I got it today. Much lighter than my 10" straight sided Lodge Signature and obviously better finished.

Made bacon and eggs earlier and fried up a couple sliced onions for another dish this evening. Followed their instructions to preheat on low 5-10 minutes. It takes a little less on the stovetop's burner control to achieve the same "sizzle" as my Lodge did. No sticking of food to the surface at all. Sloping side and lip didn't run down the outside when I poured off the bacon grease. Nice! And yeah the handle stayed relatively cool although I still used a hotpad. With the two uses the seasoned "copper" like color of the polished surface is starting to evidence darkened blotches. Eventually the whole bottom with turn black.

The pan is very nicely cast and finished and exhibits some well thought out design features. Highly recommended!

Glad to hear you like it, we really like ours. Here's to decades of good cooking in your new pan.

Congrats! The waiting is over, the seasoning begins!