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Lodge Blacklock - new premium product line

HeavyGHeavyG Posts: 6,246
edited July 11 in Off Topic
A lot of small manufacturers have been bringing interesting new designs to market and charging triple the price, or more (sometimes much more), of what has been commonly available in the market over the last few decades from the market leader Lodge.

Apparently Lodge has noticed that  "boutique" cast iron market and has decided to jump in and get a piece of that pie by introducing a new line called Blacklock. Thinner, lighter, and significantly more expensive than their "bread and butter" skillets. Ooooh, they're also Triple seasoned™. Personally, I'll wait until they release their Quadruple seasoned™ line.




Camped out in the (757/804)

Comments

  • mEGG_My_DaymEGG_My_Day Posts: 1,331
    I’m no expert, but these seem reasonably priced compared to the other ‘boutique’ lines out there like smithed.  I still can find old Wagner and griswold for less though. 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • Carolina QCarolina Q Posts: 13,960
    It's a start. Hard to tell if they finally started grinding the cooking surface smooth. Looks like maybe not.

    I'll just head to my local antique shop and pick up a Gris or Wagner. 20-30 bucks or so for a #10 skillet. Pre-seasoned from YEARS of use by someone's Granny.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • LegumeLegume Posts: 9,785
    It’s the shock-top of ci.  Very nice.
    Austin, TX
  • DoubleEggerDoubleEgger Posts: 15,246
    It’s comical that these companies think they are reinventing the cast iron pan when all they are doing is chasing a 100+ yr old design. 
  • SonVoltSonVolt Posts: 1,771
    edited July 11
    I got super excited until I clicked the link. These don't look "premium" at all... looks like the regular line with worse handles. Is the surface even polished? Looks like they're ripping off Staub's aesthetic with the dutch oven.  
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • nolaeggheadnolaegghead Posts: 30,991
    it doesn't look like the cooking surface is milled.  screw this crap
    ______________________________________________
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  • NPHuskerFLNPHuskerFL Posts: 17,474

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 17,474
    edited July 12
    If they can get back to the overall weight and feel of an old Griswold or Ware I'm all in.  The seasoning will come and go as we all know.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • nolaeggheadnolaegghead Posts: 30,991
    Triple seasoned, light weight. 

    Who give a F?

    Lightweight and milled.  Or you aren't in the ballpark.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 24,829
    looks like the handle is easier to cut off than the older style lodges
  • BugFreak72BugFreak72 Posts: 135
    edited July 12
    I was checking these out yesterday and I just don't see it for the price. I'm sure they are trying to compete with those other $100 CI companies but I like my Lodge stuff for the cheap price. It's too easy to buy the really old stuff that is smoother, lighter and generally pretty cheap compared to these $100 pans for me to drop that much on a new pan. Not to mention that uneven bottom will make heating evenly a pain unless using gas/fire.
  • DoubleEggerDoubleEgger Posts: 15,246
    Triple seasoned, light weight. 

    Who give a F?

    Lightweight and milled.  Or you aren't in the ballpark.
    Milled... meh. I wish they’d go back to polish grinding. 
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