13% of 122 verified Lodge Blacklock 12 Inch Skilletowners don't recommend it — based on real owner comments from Reddit, enthusiast forums, and YouTube.
For balance: 76% recommend it. This page collects the complaints so you know what you're signing up for — read the full owner report for both sides. How we score
“the lighter weight, redesigned handle with the triple pre-seasoning doesn't seem to me to be worth the over double cost”— @paulnormandin5267 on YouTube
“I'd recommend the regular Lodge because it's cheaper, more durable, and will retain heat a lot longer than the thin Blacklock.”— @jamesaroeuett1567 on YouTube
“I dont like the one you un boxed. Why fix whats not broken. Ill stay with my classic lodge skillets i have”— @alidahall8726 on YouTube
“consider the weak point which is the redesigned handle. It may be for lessening heat transfer but I see that as a break point”— @kathleenoliver5461 on YouTube
“As soon as I picked one up I didn't like the feel of the handle.”— @dbkfrogkaty1 on YouTube
“I would just play it safe and get the traditional.”— @mq46312 on YouTube
“I prefer my Field #10 over Lodge.”— @gardeningandgrowing6357 on YouTube
“waste of money stick with with basic lodge”— @Savagepower1 on YouTube
“I've only used mine twice because I hate the handle.”— @shood7043 on YouTube
“I don’t like the rough cooking surface of the Lodge.”— @sparkyheberling6115 on YouTube
“The pre seasoning is rubbish, always flaking off during cooking.”— @goldencalf5144 on YouTube
“Is it just me or does it look like that handle is gonna snap off”— @Tengu98 on YouTube
Not complaints — practical notes from owners that didn't affect the score.
“I have a Griswold 9,7,5,3 which she uses, but I just got the Lodge Blacklock 12 and 14.5 inch skillets because we needed something bigger, but with helper handles.”— nickthePA on Reddit
“Use your favorite high smoke point oil (people endlessly argue about this. Better use what you have on hand that's cheap). Bake right at the smoke point until it well is smoking, not burning.”— jcmach1 on Reddit
“Want to know about this one too. Just bought one from S.Pittsburg week ago had a couple small imperfections. Wondering if they're all like this super cool skillet tho”— jmda90 on Reddit
“Not op, but last time I did this, I just used Lodge 's jalapeno corn bread recipe and it worked great in my 12". They called for a wedge pan, but it still worked fine.”— DeathStarVet on Reddit
“It is my first Blacklock. The weight difference is notable. It looks like its previous owners used it once or twice, so the original seasoning is still there. I will probably give it a go today.”— Significant-Log-1729 on Reddit
“The blemishes look like where sand in the mold might have clumped together. They don't look concerning to me. I have a 90 y/old Griswold with a large dimple in the bottom and its still trucking.”— Warboss825 on Reddit
“Satisfying the cravings of your partner—while she is creating life—in the wee hours is the noblest way to christen your new pan. You have elevated it from a potential heirloom to a holy relic.”— MooseAtoZ on Reddit
“I saw a Blacklock at a store the other day, it’s significantly lighter than a regular Lodge. The other big difference is the sides: it’s shaped like an omelette pan with curvy sides”— exhaustedoldlady on Reddit