Well yes I did see that, and you can do that on a welding table also, with enough oil…. The process of seasoning is to not only create a non stick barrier but a protection layer to the pan as well. When you build up enough patina on the bottom you need "VERY" little grease, butter, oil, etc to have a slippery surface such as teflon. Being smooth is not all of it! enough said… you'll learn, "don't be in a hurry"! As most people are…
I'd like a #9 or 10 Griswold, or thereabouts. Wagners seem to run a little smaller, number-wise. I have a #8 BSR that is quite a bit bigger than my #8 Wagners. I gave a #10 Griswold to my sister, and it's a monster.
I got a #9 BSR floating around here and your right, they are bigger! I use my # 7 for nearly all my cooking for myself, I love that pan… It's a tank!
Yes, it's a Lodge, around the 1930's . They were the only one that I've seen with the heat ring open at the top, but the number and molders mark are a pretty good indication. It's a very nice pan! .
I dont know if my wife washed it or what, but this morning I made 3 pans (12") of bacon and then onto cooking scrapple in the bacon fat and they got destroyed! This is a newer Lodge CI pan Any advice now that it has a film of scrapple on it? Normally I would boil alittle water in it to loosen things up.
Yup, or just let it soak with an inch of water in the pan, sprinkle black pepper liberally on it, "in water" let it sit a day, it'll come out.
Scrapple is a all or nothing thing for me. One time it turns out great nice crust on the outside and all. Next time I might as well make a batch of mush.getting better at it though.
Same here man........ sometimes dredging it in flour and then into a smoking hot pan works well, but this time i figured, hey bacon grease, im golden..........Nah......
I consider myself enlightened. Thanks. Just did the monthly shopping trip yesterday, so trying to find some will have to wait.
