The primary difference between Lodge and Lodge Blacklock is the manufacturing process and the resulting construction. Lodge is a traditional foundry-seasoned cast iron skillet, meaning that it has been through a multi-step curing process before it reaches customers and has been the standard for cast iron cookware since 1896.
Lodge Blacklock, however, is a specially designed, three-step process that creates a pan that is significantly lighter and has a smoother surface. Lodge Blacklock’s special three-step process also gives the skillet a semi-nonstick surface that makes it easier for food to release during cooking.
Additionally, Lodge Blacklock skillets are pre-seasoned with vegetable oil instead of the traditional animal fat used for Lodge pans. This makes Lodge Blacklock cookware both vegan-friendly and great for low-fat cooking.
Ultimately, the three-step manufacturing process of the Lodge Blacklock skillets creates a cast iron skillet that is easier to handle and perfect for those who prefer lighter and smoother surfaces.
Where is Lodge Blacklock made?
The Lodge Blacklock foundry is located in South Pittsburg, Tennessee. Founded in 1896 by Joseph Lodge and maintains a long heritage of quality cookware. The company bills itself as America’s oldest cookware manufacturer, with a history of making quality, long-lasting products that are as useful today as they were when first introduced.
The Houston-based company’s foundry and machining operations are said to be inseparable from one another, with machinists and metallurgists working side by side — something that has been credited with helping to deliver the skillet to the masses.
The facility is proud to use all-American cast iron sourced from Birmingham, Alabama, and West Virginia. Finishing, seasoning and packaging are all completed in-house. Their products are always created and built using high-quality materials and some of the most energy-efficient processes in the cookware industry.
Lodge Blacklock has focused on introducing new and improved products for commercial and residential use for over 120 years.
Are there different qualities of Lodge cast iron?
Yes, there most certainly are different qualities of Lodge cast iron! Lodge is well-known for producing high-quality cast iron cookware, and has been in business since 1896. Their cast iron skillets, Dutch ovens, griddles, and more are popular among home cooks and professional chefs alike due to its durability and versatility.
Lodge cast iron is created using two different types of iron; “gray iron” and “ductile iron. ” The gray iron has a rough surface that makes it great for searing and baking, while the ductile iron has a slick surface that makes it ideal for dishes that require oil, butter, or sauces.
The gray iron is also lighter in weight than the ductile iron and has a higher thermal mass, meaning that it retains heat better.
One of the most popular qualities of Lodge cast iron is its “pre-seasoned” coating. This coating is designed to reduce the amount of time and effort it takes to season cast iron, and make it easier to use and maintain.
Lodge’s pre-seasoned coating is a combination of oil and wax, designed to help protect the cast iron from rust. The pre-seasoned coating can help the cookware to last for years, if it’s properly cared for.
Lodge also offers a line of “seasoned steel” cookware, which is made with a unique process that bonds food grade oil to steel. This coating provides an added layer of protection against oxidation, which helps to keep the cookware looking new and performing at its best.
The seasoned steel is also lightweight and non-stick, which makes it a great option for healthier cooking.
Overall, there are definitely different qualities of Lodge cast iron available, depending on what type of cuisine you plan to cook and what cookware best suits your needs.
Why are Lodge pans so rough?
Lodge cast iron pans are renowned for their rough and rustic finish, which is the result of their manufacturing process. When traditional pans are made, the surface is usually ‘polished’ or ‘sealed’ to create a smooth finish.
Lodge pans, however, are made from raw, mold-cast iron bars, which creates the rough finish. This raw finish is usually covered with a layer of oil, which hardens over time from use. The rough texture of cast iron allows for better non-stick properties, because the food is able to adhere to the pan better.
The rough texture aides with the seasoning process- as the oil cooks and bonds to the pan’s surface. The rougher, thicker texture of Lodge pans also improves the pans heat resistance, meaning that it can be heated to much higher temperatures and offer better heat retention than pans with smoother surfaces.
The rough texture also helps with cleaning, as the food can be scraped off more easily with a stiff cleaning brush.
Why is Lodge cast iron so cheap?
Lodge Cast Iron is considered one of the best cast iron cookware brands on the market and is known for its superior durability and strength. Despite its superior quality, Lodge Cast Iron is usually found to be surprisingly affordable when compared to other brands.
This is because Lodge historically has had lower overhead costs associated with production. Their manufacturing process has been perfected over the years, which has allowed them to maintain an efficient and cost effective production system.
In addition, Lodge has sought to maintain its wide variety of products while keeping them relatively inexpensive. Finally, Lodge also takes part in regular sales and offers coupons to customers which also contribute to their already lower prices.
How to date Lodge cast iron?
Dating Lodge cast iron can be somewhat of a challenge, but there are certain clues that can help you determine the age of your cookware.
One of the major clues is the logo on the bottom of the pan. Lodge started using a heat-stamped logo in the 1920s. If your pan has a heat-stamped logo, you can use the chart provided by Lodge to date your pan.
The chart lists date ranges for the heat-stamped logos and can help you determine if your pan is vintage or not.
Decorative details may also be useful in determining the age of Lodge cast iron. After 1935, Lodge started including intricate patterns on its cast iron. Depending on the pattern and design, you may be able to date your pan to a specific year range.
Another clue to the age of Lodge cast iron is the size of the handle. In the late 1920s, Lodge changed the size of its handle from rectangle to round and then back again in the 1940s. Comparing your pan’s handle with vintage cookware can also help you determine its age.
Finally, if you can’t find any of these clues to help you, you can try asking on an online collector’s forum that specializes in vintage cookware. With helpful tips and advice from knowledgeable collectors and antique experts, you may be able to accurately date your Lodge cast iron and add an interesting piece to your collection.
How do I tell how old my Lodge cast iron skillet is?
Determining the age of your Lodge cast iron skillet can be difficult, and sometimes it is impossible to know exactly how old it is, but there are some tips you can use to help estimate its age.
First, examine the markings on the skillet and try to match it to any vintage or antique cast iron skillets that you can find online. Lodge has been manufacturing cast iron skillets since 1896, but the markings can vary over the years.
If you can match the markings to a vintage item, you may be able to get a rough estimate of age.
Second, look at the weight of the skillet. Lodge cast iron skillets are much heavier than modern skillets, so if it feels much lighter than vintage skillets then it is likely more recent. Just beware if the skillet is older than you thought, because with age the weight can decrease due to wear and tear on the metal.
Third, examine the color of the skillet. Lodge cast iron skillets are usually the same dark grey color. It may have a bit more brown or dark red coloring if its been used extensively. If the color on your skillet is closer to black or has more red or yellow hues, it may be a newer model.
Finally, take it to a knowledgeable collector or antique store. They may be able to give you a better estimate or even be able to tell you the exact age of your Lodge cast iron skillet based on their expertise.
How old is a 3 Notch Lodge?
3 Notch Lodge is a hunting and corporate retreat located in Troy, Alabama and has been in existence since 1953. Originally, the lodge was a part of the property of Charley and Catherine Neal and was a family-owned property.
It wasn’t until the 1960s when the Neal’s decided to open it up to the public and began offering guided hunting trips, corporate meetings and retreats. Since then, 3 Notch Lodge has become one of the premier outdoor retreats in the Southeastern United States.
The lodge has been in continuous operation since its inception, and as such it is over 67 years old.
What do the numbers on bottom of Lodge cast iron mean?
The numbers on the bottom of Lodge cast iron cookware are usually a product code or mold number assigned to each mold used by the Lodge Manufacturing Company. Generally, the first four numbers represent the production line and sequence number, the fourth and fifth identify the year, the sixth and seventh indicate the month, and the final two digits show the day the piece was poured.
For example, a number like 742Y0210 would indicate a 7th production line piece that was poured on February 10th of the year indicated by the Y (in this case, 2020).
In some instances, these numbers may also represent a foundry’s model numbers (including discontinued product lines) or customer part numbers. While consumers may not be able to get an exact date for the product line, Lodge does maintain detailed production records for reference if necessary.
Can you put oil on cast iron Skillet?
Yes, you can put oil on cast iron skillet. It is the best way to keep your cast iron skillet performing well. When seasoning or re-seasoning your cast iron skillet, lightly coat the skillet with a neutral oil such as vegetable oil, canola oil, or sunflower oil.
Spread the oil around with a paper towel or cloth, making sure to cover all surfaces. After coating the skillet with oil, place it in a 350-degree oven and bake for 1 hour. Once finished, the oil will have polymerized and embedded itself in the skillet to create a type of natural non-stick coating.
This coating will allow food to easily release from the pan and help prevent it from sticking.
What kind of oil do you use on a cast iron skillet?
The type of oil used on cast iron skillets will depend on the desired outcome. Generally, it is best to use cooking oils with a higher smoke point (meaning the temperature at which the oil begins to smoke and break down) such as vegetable, canola, or peanut oil.
However, if you are looking for an intense flavor that will impart the traditional “iron” taste you typically get with a cast iron skillet, then you may want to use a more flavorful oil such as clarified butter, lard, or even bacon grease.
Whichever cooking oil you choose, make sure to coat your cast iron skillet generously and rub it in with a paper towel, before and after each use. You should also make sure to grease the pan frequently as it will prevent it from rusting and maintain its natural non-stick surface.
Is it OK to use olive oil on cast iron?
Yes, it is generally considered ok to use olive oil on cast iron. Olive oil has a higher smoke point than other cooking oils and fats, so it won’t burn as quickly or create as much smoke when used to season and maintain cast iron, which makes it a great choice.
Also, compared to other types of oil, olive oil has a lower risk of rancidity, meaning that it won’t spoil as quickly. Finally, the beneficial fatty acids and antioxidants found in olive oil actually provide some beneficial protection to the cast iron, helping it retain its seasoning and preventing corrosion.
Do you put oil in a cast iron skillet when cooking steak?
Yes, when cooking a steak in a cast iron skillet, you should definitely use oil. This helps to create a non-stick cooking surface and also helps to prevent the steak from sticking to the skillet. The heat from the skillet will also help to “season” or “cure” the oil, which will help to create a thicker and more durable non-stick coating.
It is best to use a flavorless oil such as canola or vegetable oil, but other types of oil may also be used. When adding the oil, make sure the skillet is very hot and then use a paper towel to apply the oil in a thin layer over the whole skillet.
This will help to ensure that the oil is properly distributed and that the steak will cook evenly.