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Comment by mynameisash | Hacker News Reader

I bought a cheapy Lodge skillet -- 12", I think? -- a while back because I succumbed to the cast iron craze and really wanted to try cooking on induction. I figured I'd just upgrade to a bigger skillet when necessary.

It's now like 7 years later and my skillet shows no signs of giving up, and I don't think buying yet another kitchen device would make my wife happy. Should have gone with a bigger skillet to begin with.

Also, induction cooktops are amazing.

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7 years? It's still brand new!

Just wait until your kids get their hands on it. Mine is literally inherited from somebody's grandmother and it's awesome. Though sadly, its sibling died doing what it loved -- making bacon.

Also got a Lodge (two now, as you say, needed a bigger one as well). Took an angle grinder to it with an abrasive pad wheel installed. Smoothed it right up.

Why did you need to grind the Lodge?

I did the same thing to mine. They have a rough surface when you buy them unlike old cast iron pans, apparently - though I don’t know if they’re smooth from use or came that way.

In the glory days, cast iron pans were milled perfectly smooth on the cooking surface.

Lodge casts their pans without surfacing, so you have a porous surface. I have a lodge and it's okay, but I prefer my antique Wagner when I can. It sticks less and it also has been in my family a really long time.

What do you like about induction cooktops?

I don't own one, but from what I've seen from friends the major benefit is safety.

Everything! Boiling a pot of water is twice as fast if not more. More control over temperature. No risk to burn yourself, kitchen towels or other unwanted items. They never need deep-cleaning due to spilled food being burned onto the glass, one wipe with a cloth and it looks like new.

One drawback is they are often bundled with ridiculous touch-controls rather than knobs, even though that shouldn't need to be the case. You can find those without.

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