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TIL my $20 thrift store cast iron skillet works better than my friend's $150 'pre-seasoned' one
My buddy kept telling me I needed a fancy new skillet, so I finally caved and bought a Lodge last month. Honestly, my old one from a Goodwill in Toledo, which I scrubbed and re-seasoned myself, holds heat better and doesn't stick. The new one just feels slick but food still grabs in the middle. Has anyone else found that the cheap, simple option actually worked out better for them?
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angela_miller756mo ago
Old pans just have better metal, man.
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milaprice6mo ago
Read somewhere that they used to pour the iron slower for those old pans, makes the grain tighter.
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lisa56mo ago
My grandpa's 1950s Wagner from a yard sale is the same way. The metal is just thicker and heavier than anything you can buy new for under a hundred bucks. It took a weekend to strip the rust and build up new seasoning, but now it's completely non-stick.
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