Looking for an opinion on the 12" Emeril Cast Iron

fav13andac1)c

Joined: Sep 28, 2011

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I received one of these as a wedding gift and I don't know much about their reputation for quality, durability etc. I was wondering if I should just sell/return it and buy a Lodge instead? Just looking for some opinions.

Thanks!

Twix

Joined: Oct 3, 2001

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12:19p, 10/30/13

I have the 12" Emeril and a 10" Lodge. I prefer the Emeril one over the Lodge. It has a smoother surface. Also, the Lodge was preseasoned and mine is all sorts of out of whack. I guess I need to fry a bunch of bacon in it and try to reseason it. No issues with the Emeril one.

aTm96

Joined: Oct 17, 2002

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4:18p, 10/30/13

Lodges finish is horrible these days. I ground mine down with a grinder then seasoned it using flax seed oil. Works awesome

bigtruckguy3500

Joined: Nov 11, 2007

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4:28p, 10/30/13

I felt as though the Emeril one I saw at the store was really rough. Lodge isn't particularly great either. Personally, I'd go with whichever is cheaper and grind it down and then season with flax seed oil like aTm96 did.

fav13andac1)c

Joined: Sep 28, 2011

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5:33p, 10/30/13

It is absolutely rough. I might think about doing just that.

agbq06

Joined: Sep 7, 2011

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3:02p, 10/31/13

I didnt realize you were getting married already!! You're growing up so quick!!

Congrats man!

[This message has been edited by agbq06 (edited 10/31/2013 2:02p).]

fav13andac1)c

Joined: Sep 28, 2011

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3:50p, 10/31/13

Ha thanks man. Got hitched in early September.

Jack Klompus

Joined: Aug 19, 2003

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9:14a, 11/1/13

We have 2 Emeril Cast Iron skillets - 10" and 14". They are not bad...you just have to maintain them. We've had the 10" for over a year, and it's pretty slick. Never tried a Lodge.

aTm96

Joined: Oct 17, 2002

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9:40a, 11/1/13

After grinding it down, the pan really is a night and day difference in terms of foods sticking to it

Out in Left Field

Joined: Feb 10, 2012

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4:34p, 11/5/13

I am slowly building my cast iron collection. Have a old Wagner Ware skillet and a Lodge dutch oven dug out of my dad's garage. Re-seasoned both from scratch and love them. Recently got a Lodge trivet for cooking in the dutch oven, works good, original seasoning is so-so. Next, maybe something enameled?

Btron

Joined: Aug 26, 2008

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6:42p, 11/5/13

My Emeril cracked right down the middle while in the oven at 500 degrees. I'm not sure why, I have treated mine now better than that one. I have a 14 inch, which is really heavy. And a 10 lodge. I really like the feel of Lodge and seems to do well.
Minus the crack, they are both the same.