Lodge Cracker Barrell CI skillet - quality?

J

JenniferM

Member
I found a #10 w/lid for $69 (not incl s/h). Seems like a good deal (maybe?), but not sure about how these are from a quality perspective, or if they are more commercial/less quality than a vintage piece. Any input or opinions would be appreciated. This would be for use vs decoration/display, so functionality is my concern. Thanks in advance!
 
Sounds steep for a piece that's not going to have a polished cooking surface. Lodge and BSR from the vintage era are usually plentiful in the southern states, and you can typically pick them up for next to nothing since they aren't trademarked.
 
I'm sorry, it's $49 (not $69) before s/h. My mistake.

I know it doesn't have the smooth surface that I also love in the older pans, but, it has the extra assist handle that I do really like, and really almost need in larger pans because my hands/wrists are kinda weak, so I need two hands to pick them up when full/to pour, etc.

If I could find a nice older, smooth #10 in good condition with an assist handle that wasn't $200, I would be tickled. But for the price, unused, with a self basting lid, it seems like a good deal.
 
If you have an Academy Sports nearby, you should be able to beat that price for a skillet and a tempered glass cover.
 
Thanks Doug. Not sure if we do or not, perhaps in the next big town up from us; I will check.

I'm less concerned about the cost right now though, and more about the quality of Lodge/CB pieces. I just want to make sure they are as good a quality as other Lodge pieces, or - if because it's a special thing for CB - it perhaps would be lacking in some way.

---------- Post added at 01:47 PM ---------- Previous post was at 01:31 PM ----------

AAAAAANNDD I'm such a dummy. I forgot (because it hasn't arrived yet) that I had ordered a #10 sized 5 qt chicken fryer w/lid because my #14 "big 'un" is really too large for my stove top. I am such a daggone doofus. :covri:
 
I had one that I just sold for $15 on a garage sale site. Purchased several years ago at CB. As far as the quality, it was seasoned well, and taken care of. (by me). It worked just fine. No sticking. Just don't make the mistake of cooking anything with a tomato base. That didn't work out well for me. Keep in mind, it is heavier than the vintage ones. That is the main reason I sold it.
 
Jennifer, if lighter weight is a plus, I would certainly urge you to check out vintage pieces. The smoother casting and milled cooking surfaces may be factors for you as well.

Some of us are fascinated with the really old cast iron from an antique perspective. There is just something special about "old."
 
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