yes.....that old saying was promulgated by someone who didn't get what they wanted from a retailer. The real bugger is that if you give them what they ask for, and it all goes to hell (as it probably will), you'll be at fault because "you're a professional and should have known better.....".......I dont want to derail this thread though, so I wont......
dangit! I knew I was missing something! I dont drink booze, and have never tried any of the newly legal things in MA! I guess I have just learned the hard way! I am just learning that the word "No" is fairly powerful! Ok......now I guess its the time where all the folks who have never worked in retail, or dealt with the general public in any way other than tangentially, chime in with the "customer is always right", etc arguments ......and still, here I am, derailing the cast iron fry pan post.....this is probably better for a topic of its own......mods? what do you think?
Yeah he wants to cook with them, lol. I told him he better do a good job cleaning them out first. Also he wanted them ready for the next day, well I did that and now they are still here about 3 weeks later. Worse comes to worst I have myself two more pans. Always wanted to experiment with seasoning a sandblasted pan but never wanted to do it to any of mine
My father used to take a couple of them to work on occasion to blast off the buildup. Especially the one my mother used to fry chicken in. It would build up a 1/4" of crud around the outside and start getting unwieldy. They always seasoned right back to normal with no issues. Couple of them are in my kitchen now and still see daily use. Were probably sandblasted 3 or 4 times over the years. We don't really fry chicken and don't ever use plasticized oil, so any build up has been very minimal the past 20 years.
The only blasting I do on my pans is plastic media blasting since it leaves behind no profile on the metal. It eats through the crud but leaves the pan's black patina. I have a bunch I've done somewhere in this thread maybe 5-10 pages back. If I didn't have the blasting resources available I would just use electrolysis. The upside to plastic blasting is you can do a totally crudded up pan in a matter of a few mins vs a few days or a week in an electrolysis tank.
A little bump here. Last pan I picked up looks to be a #3 BSR from the scrapyard. Inset, unbroked heat ring. I'm looking to make an e-tank up for this one and I believe I have another one somewhere that was pretty crusty. I did grab a few Griswold plate dampers at an antique store. When I finally get the hearth done here, they will probably go on the wall behind it. Not sure why it loaded sideways. I finally finished the wall to hang the pans that were in storage for a year. Looks like room for a few more.
Those are great scores! Love the wall! The square pan hanging- is that the 3 compartment one? If so, a big favorite here at the house!
You have a good eye for balance. Did it take you long to figure out what was going where? By the way, I hadn't seen you on the forum for a while. Might be just old eyes. I seen several options for outdoor ovens. Even some all made up and for sale. None looked as good as the beehive one you had. That rocked with personality.
Hi Larry, I've been off for a bit. We moved last year into an older house, and I had to put in a lot of time getting ready for winter. One major project is done, and the wall of pans was one of the last things to go up in that room. The bottom row of the 4 heaviest pans, and the ones in line above it are nailed into studs. The smaller pans in between them are nailed into just the wood ship lap. I do miss the wood fired mud oven, but I cut out almost all bread in my diet. I've been looking at the wood pellet pizza outdoor ovens. I can eat thin crust pizza here and there, but really no more calzones and Chicago deep dish pizzas. I just have to make do without it.
This thread reminds me; I gotta get my pans out and wipe them down. I had a few in storage, I'm sure I got rust on some.... I'm gonna count them this time....
