We are planning a second kitchen. This one will be in our daylight basement. I would like to have gas. I think cast iron and a flame go well together.
LLBean had a big selection of cast iron. I haven't been there for a long time, so I'm not sure if they still do. I know I couldn't find them in their on line listings. I bought a flip type griddle there for waffles that I liked.
Which Kroger? I'll have to look here tomorrow. Live in Milan, by the way. The smooth finish on older cast iron is machined and polished. Dave is right, that kind of finish on new stuff is really expensive. And he is also right, when properly seasoned it won't stick. And a lot of new Lodge cast is pre-seasoned.
A buddy said all krogers had their lodge cast iron on sale. Im in lima for work now. Went to two because the first one didn't have any 12" in stock
E-bag had gone completely "STUPID" with cast iron prices! If you follow some stuff, it's not moving at all! some fish are biting though
I Went to the other kroger after work this morning and picked up 2 10". Was 24 and change for both. Going to try and do some polishing.
Thats a "great" price. I think if you take your time you'll have real good results. If you do it over a few days, wipe the pan after sanding and put a bit of vegtable oil in the bottom so it don't rust. I know here on the shore, "EVERY" thing will rust over night if not protected.
It's funny, I watched the video again you put up, the guy didn't even wash his face after grinding…. The only thing I'm not impressed with is, "he did gouge" the pan, that can create a weak spot for future cracking and he didn't wash it with "HOT" soapy water for the initial cleaning. At that stage, it doesn't hurt them to be soaped up then hand dried. I would have put it in the oven at 350* after the washing to open the pores of the metal "then" put in oil.
After nearly a month of soaking and spraying, some of my pans are ready for cleaning with hot "soap and water", hand dried then put in the oven at 350.* I have one in the grill now, a Wagner # 8 "i got about 12 of them" This one is going to be a strictly casserole pan because it's warped and the only thing it's good for is that or corn bread. Otherwise it's junk but I'll never toss it, I'll make a clock out of it first.
I had one in my hand, and hung it back up. Don't really have a need, though I would like a bigger skillet. I'll just bide my time and find another Griswold or Wagner. I spent every Saturday night in Lima for a couple of years for work.
No it doesn't did you watched the video? He Cooks with it raw steel with no seasoning. He uses olive oil to clean it and pam or whatever spray to Cook eggs. No seasoning was done and he was flipping eggs.
What size, or number pan do you want Jeff? I got a junk guy who is always on the look out… He could care less about cast stuff, and you "WONT" get it at e-bag prices, you'll get it from me just for shipping…
