The $90 cast iron pan I bought new beat my inherited 40 year old one

Tbh I tried everything to save gramps' old skillet, reseasoned it six times and it still flaked, but after two months of daily eggs on a modern Lodge with a smooth bottom, the old one now just hangs on the wall, so has anyone else had better luck with new gear over heirlooms or am I doing the old one wrong?

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miles_grant3512d ago

My Lodge from 2018 has been through hell and back, and honestly it outperforms my grandma's old Wagner that I finally gave up on. The trick I found with the new pans is to strip them once with oven cleaner and then do like 5 thin coats of grapeseed oil, each one smoked at 450 for an hour. After that, eggs slide right off with just a tiny bit of butter. Old iron can be saved, but sometimes the metal itself is too pitted or warped after decades, so don't beat yourself up.