Cast iron cookware

[Bill G]

Picked up a free, round, griddle yesterday. 10”; ‘Paula Deen’ brand.........Philbert

Are you sure? Looks to be a bit off-color for her to edorse

 

[Philbert]

This one followed me home today.

10-1/2” top. 8-1/2” inside bottom.
Thin. Light (5# 2.5 oz).

No visible name. Full ring on bottom. Does not have the BSR style ‘trianglular’ handle.

‘D’ on back of handle. Might have an ‘O’ (?) on front. Maybe more after I strip it?










Philbert

 

[Junk Meister]

" I've been reading that's a bad idea. That's why I went with the electrolysis approach, which worked wonderfully!!!"


I've done this with my pans and came out fine. Just don't dunk it in cold water...let it cool naturally. Temperatures are a lot hotter when it's being cast.

Don't do the square skillets they will crack in the bottom where the handle makes a unbalanced heat sink(my way of thinking)

 

[stretch5881]

I do enjoy using the cast irons. Last night I made side pork and potato pancakes in the 12".

 

[Philbert]

Ends today at COSTCO!

Less than I see many used skillets selling for!

Good holiday presents?
(Limit 5).

Philbert

 

[stretch5881]

Headed out to work in the shop. Got to get stuff cleard out for running wire tomorrow and do some more on the tractor. Does it never end?

View attachment 472847

Ends today at COSTCO!

Less than I see many used skillets selling for!

Good holiday presents?
(Limit 5).

Philbert

My wife bought a new 12" Lodge last year. I didn't like the rough finish. So, flap discs on an assortment of grinders took care of that. Reseasoned it and then made 5# of bacon and all is good.

 

[Philbert]

My wife bought a new 12" Lodge last year. I didn't like the rough finish. So, flap discs on an assortment of grinders took care of that. Reseasoned it and then made 5# of bacon and all is good.

The finish coarseness on modern Lodge skillets has been discussed for some time.

Older Wagner, Griswold, etc., skillets are pretty smooth, along with newer, upscale brands, like Field.

Lodge claimed the rough casting suface helps with seasoning.

I was skeptical.

The 12” skillet I use most often has a built up seasoning, after several years of use, but still has a noticeable ’grit’ texture.

When I see Lodge cast iron in stores, I habitually run my finger on the inside surface (along with comparing prices).

There is a wide variety of surface textures: as different as different sandpaper grits, across similar products.

So, I don’t think that the specific texture is intentional, as much as it reflects process variation. And, a reluctance to use more costly casting and finishing metods. Even on their higher end ‘Blacklock’ line.

Flap discs, or other abrasive tools, is one approach: takes some time and effort. I just can’t stop thinking about how much more efficiently this could be done at the factory.

Philbert