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cast iron fry pan myths

Discussion in 'The Smokehouse' started by savemoney, Nov 8, 2014.

  1. BigPapi

    BigPapi

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    Been doing some reading on cast iron, inspired by Dave's link above. Seems that some folks have ground down and out a light polish on the cooking surface of newer cast iron to make it behave like the old iron that was tooled smooth before hitting the shelf.

    Anybody here tried it?
     
  2. jeff_t

    jeff_t

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    Go back to about page 20 of this thread. Machria did it.
     
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  3. BigPapi

    BigPapi

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    Thank you - I went back to read and found exactly what I was looking for. I don't want to give up the seasoning on my pans, but I think I'll get a cheap pan to try this on.
     
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  4. jeff_t

    jeff_t

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    From what I’ve heard, the new iron works pretty well. It just doesn’t look smooth like the old stuff. Enough oil and a little time and they are supposed to be as good as any.

    My local Kroger recently had lodge pans sale priced, just under $20 for the bigger one. I had one in my cart, but took it out. I don’t really need it, but I should probably give one a try. Maybe next time.
     
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  5. BigPapi

    BigPapi

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    I do ok with my three new era (mid 90s) Lodge skillets, but looking at the old goods I can't help but think I could do better with a little elbow grease. ;)

    Despite the two decades without soap (except when they were brand new off the shelf prior to initial seasoning) and good treatment with oil after every use, I've still got a gritty texture on the cooking surface. I've got Mrs Papi keeping an eye out for any cheap cast iron so I can experiment on something I'm not attached to before I take a sander to my favorite cookware. There are enough hipsters and foodies around here that legit vintage stuff commands a hefty premium.
     
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  6. fishingpol

    fishingpol

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    Keep an eye out for unmarked pans that aren't stamped with the big names. Most of mine are unmarked and passed over at yard sales or antique markets. Good quality, just not stamped.
     
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  7. jeff_t

    jeff_t

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    Yep. Learn to identify it.

    Older Lodge, BS&R, and unmarked Wagner, all good stuff that most people have no idea about.
     
  8. BigPapi

    BigPapi

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    Thanks for the tips - Mrs Papi is committed to helping keep her eyes peeled, and will call with anything she finds, marked or not. Would be great to stumble across something at a tag sale or the like. She goes to enough of em, we're bound to hit paydirt eventually. :)
     
  9. WeldrDave

    WeldrDave Military Outpost Moderator

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    Also if you come across ones that say, "made in the U.S.A." They are post 1960, and most were made by Wagner. Great pans!
     
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  10. fishingpol

    fishingpol

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    Fresh dug Cape Cod steamers in the number 8 BSR. Hot out of the wood fired oven.

    20171022_125652.jpg
     
  11. WeldrDave

    WeldrDave Military Outpost Moderator

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    :drool::drool::drool: Man, one of my "FAVORITES":drunk: Nice Jon!
     
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  12. BigPapi

    BigPapi

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    Wow! Those look fantastic. Got any leftovers? I could get to the cape and back in about six hours, with enough time in the middle to eat, and still make it to work for 4:30.. I'll bring drinks! :D
     
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