Thread: Cast iron?

Biscuits, shortbread, scones.

And triangular pancakes.

Triangular pancakes sound great!

Two problems I see with Lodge.

1. Look at the pebbles surface in the pan. Compare that with vintage. I know the vintage has been used but that is rough.

2. Notice the second handle. A vintage pan would be heavy but they shouldn't be heavy enough that you need a second hand to lift it. Modern stuff is "very" heavy.

Like all those ideas, cept the lead shot maybe..

I may try to sand down the bottom and corners with a Dremel, seen it done well. Then reseason.
Oh and it is heavy..
Thanks gents

Originally Posted by MikeB52

Like all those ideas, cept the lead shot maybe..

I may try to sand down the bottom and corners with a Dremel, seen it done well. Then reseason.
Oh and it is heavy..
Thanks gents

Head Porting and Polishing Kit Anyone?

https://www.eastwood.com/engine-porting-kit.html

I like your idea but it would be hard to reach into those corners.

Originally Posted by 32t

Triangular pancakes sound great!

Two problems I see with Lodge.

1. Look at the pebbles surface in the pan. Compare that with vintage. I know the vintage has been used but that is rough.

2. Notice the second handle. A vintage pan would be heavy but they shouldn't be heavy enough that you need a second hand to lift it. Modern stuff is "very" heavy.

I know we all love our vintage cast iron, but yes it is quite heavy. Here is a modern company promising smoother, lighter cast iron:https://fieldcompany.com/
They seem to be well-reviewed. I probably wouldn't get one as I love the old stuff, but I like the concept. My only concern is, given lighter weight and mass, would it be as heat-stable as we all know cast iron is (which is to me one of its best features when you finally get that big heavy pan up to a uniform temp on a hot gas burner)? I can see younger serious cooks like my niece loving a pan like this.

Looking at the wall thicknes and milling of the surfaces that stuff is very interesting.

My favorite pan is a well used Erie that is not a collectors item because of the wear but boy is that relatively light!

I would like to hold one of them in my hand before spending that much money but if you look at the price of a collectible/vintage piece and compare it then they are not that much out of line.

P.S. That Erie I mention although it is showing its age is around 150 years old.

Probably the most mundane post in the cast iron thread, but nothing ( I do not own a toaster ) makes dry toast better that cast iron. It is an unmarked wagner.



Ok I could use the broiler but that is a pain in the ass.

I will have to give that a try. If I didn't have a toaster I wouldn't have thought about using a broiler either.

I would use a fork over the burner.

Wait. They're not just for bacon?!?