We made a video recently of our process. Most of you will not learn anything from it but it is still kind of cool. How Lodge Has Been Making Cast Iron Pans for 125 Years - Eater
You’re right, very interesting. Thanks for posting it. BTW who’s the guy walking around the plant with the “Who Farted?” tee shirt? Hahahaha! Pete
You know what? I honestly am not 100% sure...I think I know but don't want to tell you wrong. I was dealing with so many issues during the transition of the new plant I never paid much attention to them. They were one of the few things that seemed to operate with no issues once we got them going. I will check tomorrow to make certain. I'm almost certain they are inductotherm though.
Dude I had to watch this a couple of times now looking for that person but I didn't see them.lol I wouldn't doubt it one bit. Good help is hard to find!
Good video, Billy. I thought the slag grabber was interesting. I started out skimming slag. But a few months ago I started using my tongs to grab chunks/globs of slag and lift it out. That was better for grossly removing slag than skimming was and I finish up with a traditional skimmer. And in the last few weeks I’ve been adding unexpanded perlite as a coagulant to aid in slag removal. (It is kind of fun to watch it pop like popcorn and then goober together). Now I am inspired to make a wide bladed grabber to lift out coagulated slag. Seems like those little tweaks smooth out the process. Denis
Probably just a little high on that number but not by too much. I dont know where they all go! Its not like they dont last a little while. Its crazy!
That's a very cool video. I checked out UK suppliers and I think they are reasonable prices, I may be cooking on one of your pans soon Billy!
Cool! I would say you will like it. Sometimes they need to be used a few times to really get a non-stick coating on them. I like to fry potatoes in mine a couple of times before I try anything that might stick...like eggs. I would suggest the BlackLock brand. The cost is a little higher but they are so much lighter and heat up faster while still retaining the heat like typical heavier cast iron. I use the 96 skillet more than anything else and love it. There is a down side to the thin castings...scrap is much higher than our normal cookware and they do sometimes get broken during shipping. If you receive it in one piece you will like it.LOL Fun fact...Our competitor went the other direction...extremely heavy...extremely pricey brass knobs and handles...machined bottoms that actually cause the skillets to stick much worse than a typical sand grain finish after seasoning..they did however do over a million in sales in 2018..so we bought them.