Both pans are found at Macy's with Free Shipping. Use code SHOP in your cart for 20% off the listed sale price.
https://www.macys.com/shop/produc...ID=6637182
The lodge pan is the lowest in the last year according to CCC by over a $1. This pan is made in the USA and is pre-seasoned. I do not have this pan but have been eyeing it. It seems the cooking surface is a little over 9" for the pan.
https://www.macys.com/shop/produc...ID=6381564
I also do not have the Ballarini but have read that it is comparable to the other popular CS names like Matfer and De Buyer. It is an extra 20% off and cheaper than the alternatives. Made in Italy. This one is unseasoned and from what I have read is not covered in Beeswax or a coating like the others so easier to clean and season for first use. Even though this is an 11" pan, the cooking surface is around 8"
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My workhorse is the "hard-nitriding cast iron" 12" Brandani pan you can find for $17-20 at a TJX store. Looks like this, but mine has a stainless handle: https://www.chowhound.c
I don't know what value there is in the "hard-nitriding" part, but it blued beautifully in the oven, and took seasoning without any issue. Despite what's on the packaging, it's definitely not cast iron and is definitely carbon steel.
Anyway, it's just my opinion. The shape and design of these pans are pretty classic and clearly they have a solid following. I just don't like them.
My workhorse is the "hard-nitriding cast iron" 12" Brandani pan you can find for $17-20 at a TJX store. Looks like this, but mine has a stainless handle: https://www.chowhound.com/post/br...an-1066678 [chowhound.com]
I don't know what value there is in the "hard-nitriding" part, but it blued beautifully in the oven, and took seasoning without any issue. Despite what's on the packaging, it's definitely not cast iron and is definitely carbon steel.
Anyway, it's just my opinion. The shape and design of these pans are pretty classic and clearly they have a solid following. I just don't like them.
High carbon steel begins with about 0.55% and up to about 2% carbon. When carbon is over about 2%, you have cast iron. By definition, the difference can be a very fine line.
The reason the cast iron can be thinner on your pan is one, not as high of carbon content as say a Lodge cast iron skillet and two, because of the hard nitration that seals the microscopic pores that do increase with more carbon. The more carbon content above the 2%, the thicker the cast iron needs to be because of the increasing microscopic pores that then require 'seasoning' to seal and stop the foods from sticking. As I understand it, the why Lodge and others cannot or do not hard nitrate their skillets is because the carbon content is too high and the pores are too large for a satisfactory coating.
High carbon steel begins with about 0.55% and up to about 2% carbon. When carbon is over about 2%, you have cast iron. By definition, the difference can be a very fine line.
The reason the cast iron can be thinner on your pan is one, not as high of carbon content as say a Lodge cast iron skillet and two, because of the hard nitration that seals the microscopic pores that do increase with more carbon. The more carbon content above the 2%, the thicker the cast iron needs to be because of the increasing microscopic pores that then require 'seasoning' to seal and stop the foods from sticking. As I understand it, the why Lodge and others cannot or do not hard nitrate their skillets is because the carbon content is too high and the pores are too large for a satisfactory coating.
You say: "When carbon is over about 2%, you have cast iron" but also "The more carbon content above the 2%, the thicker the cast iron needs to be because of the increasing microscopic pores"
Mine's thin, exactly like my other carbon steel pieces (I haven't gotten out the calipers to measure it, though). There's no way it's sand-cast, and I've never heard of die-cast iron being anywhere near this cheap.
You also say: "As I understand it, the why Lodge and others cannot or do not hard nitrate their skillets is because the carbon content is too high and the pores are too large for a satisfactory coating." If my pan is cast iron instead of carbon steel, then it this can't be true, either, as it is (supposedly) hard-nitrided.
I don't mean to argue with you; everything you say could very well be correct. I'm only pointing out that if what you say is correct, it just means the pan is indeed carbon steel, as I believe it is. I think it's far more likely that they called it "cast iron" for marketing because "carbon steel" is less common (and folks would expect "steel" cookware to be stainless).
You say: "When carbon is over about 2%, you have cast iron" but also "The more carbon content above the 2%, the thicker the cast iron needs to be because of the increasing microscopic pores"
Mine's thin, exactly like my other carbon steel pieces (I haven't gotten out the calipers to measure it, though). There's no way it's sand-cast, and I've never heard of die-cast iron being anywhere near this cheap.
You also say: "As I understand it, the why Lodge and others cannot or do not hard nitrate their skillets is because the carbon content is too high and the pores are too large for a satisfactory coating." If my pan is cast iron instead of carbon steel, then it this can't be true, either, as it is (supposedly) hard-nitrided.
I don't mean to argue with you; everything you say could very well be correct. I'm only pointing out that if what you say is correct, it just means the pan is indeed carbon steel, as I believe it is. I think it's far more likely that they called it "cast iron" for marketing because "carbon steel" is less common (and folks would expect "steel" cookware to be stainless).
Meanwhile, finished cast iron can be mold pressed, die cast or from a sand casting that once again, depends on the carbon content. Carbon itself does not easily press and why I believe your pan is just over the minimum to be called cast iron.
Sorry for the delay... been busy. I am no metallurgy expert, but have friends that are. Having done metal plating for a few decades as a hobby, the nitrate finish is the most interesting part that is not cheap to do.
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