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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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    Sweet find, Flint Mitch! I bet that'll clean up great and give many more years of service.

    I don't know poop from Shinola, but is there any chance that "B" is an "8?"
     
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  2. Flint Mitch

    Flint Mitch

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    Awesome! Figures it's an odd ball. Everything in this house is

    Sent from my SM-G892A using Tapatalk
     
  3. yooperdave

    yooperdave

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    PROTOTYPE!
     
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  4. Flint Mitch

    Flint Mitch

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    That'd be sweet!

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  5. Flint Mitch

    Flint Mitch

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    It's much smoother than my new model Lodges

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  6. Flint Mitch

    Flint Mitch

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    It could possibly be an 8?[​IMG]

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    It doesn't wobble either!
     
    Last edited: Mar 19, 2018
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  7. WeldrDave

    WeldrDave Military Outpost Moderator

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    New Lodges are not meant to be smooth.
     
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  8. WeldrDave

    WeldrDave Military Outpost Moderator

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    Possibly? or maybe a trial, some were sold in grocery stores and box stores before large production of a pan during the 40's-60's and that could possibly be the era, It coincides with some of the dates.
     
  9. fishingpol

    fishingpol

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    If there are circles from grinding, it can possibly help narrow the manufacturing date.
     
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  10. Flint Mitch

    Flint Mitch

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    None that I can see currently. I'm about 15 minutes in to my electrolysis bath at 40 amps. Well see what it looks like once it's clean[​IMG]

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  11. TurboDiesel

    TurboDiesel

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    Umm:confused:
    Why?
     
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  12. milleo

    milleo

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  13. Flint Mitch

    Flint Mitch

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    Is there a reason? I've heard of people polishing the cooking surface smooth

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  14. milleo

    milleo

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    WeldrDave we are waiting for an answer....:)
     
  15. TurboDiesel

    TurboDiesel

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    Dave must be in bed already:whistle:
    Or he's studying the Blue Book
    ;)
     
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  16. Flint Mitch

    Flint Mitch

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    It definitely says 710 B. Had to stop the cleaning process for the night. It's scraped, rinsed, heated on the wood stove and oiled for the night. Lots of carbon came off![​IMG][​IMG][​IMG]

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  17. savemoney

    savemoney

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    I wonder if not smooth allows for a better release of the food. Same principle of a cheese cutting knife that has the irregular surface to allow air in so the cheese slide off the knife better.
     
  18. Flint Mitch

    Flint Mitch

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    Could be. I feel mine didn't release well until the texture was well glazed over after about a year of cooking with it though.

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  19. savemoney

    savemoney

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    Agree, I won't wash my cast iron, Just wipe them out good, and make sure they are coated and wiped with oil. I.E coconut oil.
     
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  20. woody5506

    woody5506

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    Whipped up a semi-deep dish white pizza in the Wagner #10 tonight. Olive oil/garlic sauce, mushroom, spinach, mozzarella and feta. Came out nearly fool proof in the cast iron!

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