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Wish I could weld that good, that's actually how they come. Made local in NZ.

Cast pan for Japanese rolled omelette, real tasty.

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Le creuset pan, perfect steak off here.
Don't know how they cast but the 2 of this brand I have are by far the smoothest.

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Roy, that is a very cool piece.
I remember my mother had a full set of aluminium cookware.
Absolutely brilliant, conducted heat better than anything else available.
I had some too, but after...

That's it..
I'm starting a sourdough tomorrow.
Those crepes look delicious..

Man, I put on a half pound today just looking at the photos..

You picked the right thread. Glenn posted a couple he has, and I have just got another bigger locally pressed one for no other reason than to fry more chicken at one time.
They take a bit of prep...

So the lodge is pretty bad like someone never knew how to clean it or season it. Probably 1/16 inch of gunk on the bottom.
Not pitted though and smooth.
Has anyone tried the 50/50 vinegar and...

Picked up this lodge 16 and toastie pie maker up the day before lock down from the OP shop. 318642

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Don't know what they were cooking in the lodge but needs stripping right back and...

Yeah, screws right off. Steel thread rod through handle into female thread on cast pan.

Haven't tried clarified butter but I will, and I don't rinse them. Have tried that and they seem to lose quite a bit of flavour. I grate them and then squeeze out as much moisture and starch as...

Got this one on the way, they make the best Yorkshire puddings to go with roast beef.


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First one I have seen for a long time. Needs a clean and re-season.

Yum NB, looks identical to our 2 woks. How did you season it? I think that is why a lot of people give up on them, don't have the patience to season them correctly. You're right, you can't wear them...

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Elephant fish fingers in the CS, perfect.

Enough of this bromance, I expect to see cast iron pistols at dawn...

Will do cuda, still looking for a "Gem" iron at the right price. Think I found out why they are called that here. My mother recalls they were used to make ginger gems, a type of sweet ginger sponge....

Ok, so now I'm confused. With flank, was always told it was tough if just fried. I flash fry on high to brown the meat, then cut across grain and slow cook for several hours. Delicious.
And...

I like the look of that fried chicken, definitely going to try the recipe. Fried parsley, who knew...

Have seen them before, very nice but expensive like you say. Sort of like shaving with a Filarmonica, nice to look at but the meat is gonna taste the same...

Yeah, sorry mate. Might be a kiwi term. Thrift shop, Sally Army.

Sent from a moto x far far away...

Have picked up some very nice serrated steak knives over the years at op shops. Look for Japanese ones, excellent quality.

Sent from a moto x far far away...

Definitely cast for the steak. Marinated steak comes out nice in the CS though, browns off better.

Gonna have to get a gem iron next, try this fabled corn bread. Gem irons aren't hard to get here, but never even heard of anyone making corn bread.
Glad you like the CS Glenn, probably our most...

Smooth as. I asked Pixie RIP about his wok early on in this thread. They are basically the same, a chunk of pressed carbon steel. All you gotta do is build a layer of carbon on the surface....

Yeah, that is where the carbon steel shines. All I use for fish now. Doesn't retain any smell and easy cleaning once they are seasoned properly. Once you get them right, you never need to re season...

Can't be any harder to smooth them out than lapping an Arkansas...
The new lodge pans are crazy expensive here, and yeah pretty rough.

The last fry pan we got was a black steel,. Basically...