What is difference between old cast iron skillets and new ones?

Question

I own a old skillet and a newer Lodge skillet. The old one is way smoother. The old ones seem to be very collectible, and can sell on ebay for $100 plus. What makes them so special?

I am looking to buy a few more for my collection. So should I buy new or old? Are the old ones really worth the price?
Thanks in advance.

Answer 1

It depends on the quality of the new cast iron as well as the condition of the old cast iron skillets. Cast iron cookware is relatively expensive. I have one that I use regularly that is probably 65 years old! It was put away for a while and got signs of rust and pitting. I put it in the oven when on the cleaning cycle. It came out good as new! And perfect after seasoning it. It's beautiful and I love it, but I doubt is collectible. People generally like to use their cast iron cookware, not just display it. I seasoned it with oil and use it often... seasoning it regularly. But cast iron is cast iron. I've seen new ones that really don't look any different than my old one. Of course there are the enamel coated ones that are very nice too, and that don't require seasoning. I actually like the old fashioned pure cast iron ones better. I think some of the differences you might be noticing are due to quality, not so much time. I've seen cheaper ones that don't look nearly as good as the better ones.



Use your cast iron cookware... don't just look at it!!! It's wonderful to cook with.



If you know what you're buying, and you're buying it to cook with, the new ones are NOT junk... only if you buy the ones that are junk. Like anything, there's good quality, and not.

Answer 2

Old ones are collectible just like anything old. Some will tell you it is the seasoning, but that doesn't make a difference either except in the mind of the user. You can easily season a new one to a reasonable condition by coating it a thin layer of crisco and baking it at three-fifty for an hour, or by making a few batches of burgers or pounds of bacon.



The one thing you want to look for in any cast iron piece you buy is the thickness. If you go with newly made Lodge which is the most common and usually the least expensive brand, you will be buying the same size and weight you would if you were buying an antique. Don't buy the new lighter weight pieces for the most part save for a large single burner griddle. If you can get a single burner griddle slightly thinner than a lodge pan buy two, not only are they great for grilled sandwiches you can heat both of the move them off heat and use them to make the world best panini grill.

Answer 3

You have your answer, the old ones are "seasoned" and much smoother, almost to the non-stick extent. The key to the care and conditioning of cast iron is to keep soap away from it--just wipe it out with a dry paper towel then heat it up and rinse with HOT water and dry.

Answer 4

If you have an opportunity to buy an older version...and can afford it...I say do it...I have a new lodge and I am not that thrilled with it...I have a couple of older skillets and I love them...

Answer 5

the new ones are junk, if you wan't them to last forever buy old ones.