The cleaning does suck, but a regular pan does hold heat or get as high in temp as cast iron. Stainless is also not non-stick like a seasoned cast iron, and a true non-stick won't brown protein like cast Iron. That all being said I usually grab the easy clean also unless it's a nice expensive steak, then it's always cast Iron.
its made in Pennsylvania/Maryland apparently (butter pat industries, i didn't know they existed until this thread) but still. 400 for a skillet is a bit... much. even as a MD resident that likes supporting local businesses
Guess that makes it a little better, but man.
you caught me before my ninja edit to add PA... but agreed. I suppose this is part of the problem we created with shipping manufacturing overseas over the last few decades/some might argue the price to bring it back? i have no idea how much griswold/lodge cost back in the day/what the"inflation adjusted" prices would be, but it does seem crazy. "100 year guarantee" from a company thats been in business less than 10 years is some clever marketing, i'll have to give them that.
Agreed. I prefer ice cream salt, but minor difference. Never heard of chain mail but makes sense. Gonna investigate that.
