Too good. As for the butter, we changed over to only butter about five years ago. Even as overweight as I am, my cholesterol numbers are real good. Down over 75 points from what it had been. I am trying to eat food that isn't processed. Cook and eat more like our grandparents did.
We haven't ever used anything but butter. I remember years back I heard a cadiologist say "trust a cow, not a chemist" he firmly believed that margarine and spreads were much worse for you than butter. He even made the comment about one particular margarine that was close to liquid plastic . Imagine that..
Hey guys, i was at a Kroger grocery store and they had all their lodge skillets on sale. The 10" was 11.xx and the 12" was 14.88. I bought a 12"
"Super buy", nice pan!... Now cook some bacon in it, then some bacon, then somemore bacon... then it'll be ready for everything else.
Definitely keep us posted on this. I would be very intersted in making one too! Just picked up a 14" pan that would work well.
What is your guy's thoughts on sanding down the surface? I thank a DA would give a nice smooth surface.
First I got to agree with tuneighty, if it's a new pan... You open up a can of worms if you do that, "BUT" you can do that with an older pan that has been rusted and I have done so with great results. If you want a smooth surface, take it to a machine shop and CNC it smooth, then go through the reseasoning process. If you do decide to sand it, "it's your pan" use a emery cloth sand paper, better for cutting metal... don't start with a very coarse grit, go with 100 and then work your way finer. I sanded one all the way down to a 320 grit and it turned out beautiful. "Now for the fun" do it by hand and small circles, do not do it with power sanding, it's to easy to gouge the bottom and sides. Finally, new pans don't have a very smooth surface, and thats fine because if it's seasoned correctly it really doesn't matter. If a new Lodge or another had a machined surface like those of the older days, a new pan would exceed $100 in price. Go look at a company called FINEX cast iron, they are absolutley "BEAUTIFUL" but the 12" skillet is about $200 bucks! Good luck.
This guy has the right Idea. Power sanding will "possibly" screw your pan up, again, it's your pan... If you take your time you'll appreciate it more.
I have to see one of these done. Looks like the whole process takes a lot of time. Requires a lot of patients. I do like different types of cheese on a pizza. Don't care to have fat puddles on top so I'm careful about what measts I use.
