Hi all:
I've picked up my 2nd cast iron piece last week, a 1930's Lodge #8 skillet, and did refinish on it. It wasn't nearly as gnarly as the BSR I bought in the past year. My first cooking with it was cornbread and it came right out with only the slightest amount of bread stuck to the pan. Am very happy with that.
I did notice though the pans are almost identical, that the BSR is heavier. I've seen notes online about pans getting thicker with automation and wondered if the BSR fell into that timeframe vs the Lodge?
Anyway, I'm very happy with both pans - BSR for cooking, Lodge for baking.
(Oh, and I used 3 or 4 canola seasonings on the Lodge and imho, it came out more non-stick than when I used the flax seed oil on the BSR.)
I've picked up my 2nd cast iron piece last week, a 1930's Lodge #8 skillet, and did refinish on it. It wasn't nearly as gnarly as the BSR I bought in the past year. My first cooking with it was cornbread and it came right out with only the slightest amount of bread stuck to the pan. Am very happy with that.
I did notice though the pans are almost identical, that the BSR is heavier. I've seen notes online about pans getting thicker with automation and wondered if the BSR fell into that timeframe vs the Lodge?
Anyway, I'm very happy with both pans - BSR for cooking, Lodge for baking.
(Oh, and I used 3 or 4 canola seasonings on the Lodge and imho, it came out more non-stick than when I used the flax seed oil on the BSR.)