I know everyone here is Griswold and Wagner fans and I have piece of both.
But I was wondering if anyone has bought or used the pit boss brand of cast. Was at one of the liquidator type stores today. See they had some Dutch ovens I thought looked pretty decent for the money.
Been thinking about getting my son a 12 inch dutch oven to use in campfire.
I've never seen this Pit boss brand before. See it is sold on Amazon though too when looked.
Anyways my son has a cast iron dutch oven for in the oven. No legs and I think no bail model.
I have a lodge and a Wetzel with legs I use in campfire. The Lodge was the better of the two. But it came off shelf one day broke one leg off put hole in the bottom. So Im using the Wetzel which has been ok for what I do.
Thinking about getting kid one those 12 inch Pit boss.

Mac

https://www.amazon.com/PIT-BOSS-680...c-4777-9bc0-4513d670b6bc#customerReviews

Good reviews on Amazon. Remember most people don't bother to post if a product is good but if they have any trouble they will shout it at the top of their lungs.

not to put down lodge or wagner or grriz

but cast iron is basically cast iron , the difference is fit and finish

clean castings , smooth edges , tight fitting lids , not being excessively heavy for what it is and smoothness of cooking surface

cheep china iron usually lacks in these things but you can clean up some of it and once seasoned it will cook fine

no reason china couldn't make a smooth casting and clean it up nicely

the lodge looks like 20 dollars more

the difference is in large part Lodge hires a guy in South Pittsburg Tennesee to make them

Right I know.. just thought with all people here that use cast might be some willing to comment..

My Wetzel oven is odd ball probably made in China. I bought at Farm Fleet 20 or more years ago. Wetzel selling all camping other stuff figured was decent price for a user.
This pit boss I looked at looked like knockoff of the lodge I have. I'm using mine for chip holder in my smoker since broke leg. Use the lid on one my other lodge pans.
I should took dang picture didn't think to Google it while I was there. Was about $10 cheaper than Amazon if it is right one.

Mac

I bought one at a store close out sale several years ago. No problems. I never even sanded the inside smooth. Loaned it to my daughter and son in law son and his girlfriend. Wife now. They were headed to Port Aransas TX for vacation. Grandkids stayed with me and gramma. When she brought it back it had sand caked in it with food remains. Son said they tried cooking in a hole in the sand or something. Had a big crack in it. I think she poured cold water in it to clean it. The whole event I am sure was fueled with whiskey so details are murky. Worked great for me and probably still would if she (they?) had not cracked it.

That's not always true Pete.

I had some cheap Chinese cast that somebody donated to camp. I ground them smooth inside to make users out of them but even after seasoning and using for years they just wouldn't stop rusting bad, poor quality cast iron or alloys or something. I finally tossed them and got some Lodge, problem solved.

X2! CI is not just CI. Yes I love my vintage pans. The history, American made, nostalgia. But, there really is a huge difference in CI. I wouldn't buy anything made today from China or any other country because metallurgically speaking, you have no idea what's in the skillets.

I know that when I touch up the seasoning I don't get brown stains on my lint free cloths with the USA pans. You get a ton from the foreign ones. I do have some 40-50 year old skillets from Taiwan that are good users. Times were different then. If you want a good skillet or dutch oven, buy a Lodge or save up to buy vintage.

That's exactly what I was seeing with the Chinese stuff.

Does anyone have a Lodge LCC3 Cast Iron Combo Cooker? I think it would make a good camping set up. It is a deep skillet with a shallow skillet that fits for a lid. They are $50. I like legs on a dutch oven but you could weld up a stand for it to sit on. It gives you a dutch over, two skillets or a skillet with a lid depending on how you use it.

there could definitely be some really bad alloy and you don't know what you getting

I also suggested it was only 20 more for lodge Dutch over and then you know you are getting good stuff you don't need to spend time cleaning it up to try and be the same.
and your employing a guy in South Pittsburg TN

Dont have that one but the 9" skillet and 6qt dutch oven nest nicely and the lid of the dutch oven fits the skillet.

Sitting on my stove now. The deep skillet is my deep fryer. The shallow is to shallow for much more than frying an egg or a pan of biscuits.

Takes skill and talent, but CI can be welded or braised for repairs. Secret is preheating and annealing after.

Yes, I call it my deep skillet. Its the same as my dutch over but has a handle instead of a hoop and no legs.

The lodge stuff is on the rough side for me and needs ground smooth. Why in the world its so rough and not smoothed out from factory is beyond me.?

Most people dont want the added cost. They will buy whatever is cheaper and lodge will lose business. A lot of that stuff is just decoration in a hunting cabin or whatever.

Some good Some bad

I take a 4" grinder w/flapper disc on it and about 10min later I have a smooth pan. No pride in production anymore.

Question.......

What do you call the straight casting line on the bottom of skillets, and does that give an approximate date?

Figured it out....Gate mark, pre 1890's.

Saw one of them at the Antique shop.

May have to get one..

I have one that come down thru the family and always wondered who made it but have never figured it out.