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
“Lighter weight. Thinner walls. Somewhat smoother finish out of the box, handle design is different (supposed to help slow getting hot), it comes triple seasoned.”— Ryan0339 on Reddit
“One thing the textured pans do better is accept seasoning - I’ve read that’s why Lodge makes theirs as such. Modern manufacturers have to cut costs somewhere and you’re not buying a $30 smooth skillet or pan.”— Marsh_Fly on Reddit
“The handle and helper cover don’t work well with the Blacklock. They fit my other lodge perfectly. I would say the spout is the same as my other lodge.”— GoGo-Arizona on Reddit
“That's not damage, it just needs a good scrub. Use soap and a scrubby pad, then follow the instructions in the FAQ if you want to get fancy seasoning it.”— reijasunshine on Reddit
“Otherwise known as the bullshit you have to deal with. And as if the alternative to cast iron is a temporary flaky non-stick pan instead of stainless steel, that will last you decades, if not your whole life.”— bookchaser on Reddit
“And went so far as to smooth the interior to create a radial pattern on the bottom surface to vaguely evoke the mill marks of some vintage cast iron skillets.”— -Haeralis- on Reddit
“For the most part they were sliding I did have a little bit stick it’s a new pan. No It’s a week old I didn’t season it I just washed it when I got it and been cooking with it No I hope that helps”— Tooch3000 on Reddit