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Old 11-15-2013, 12:19 PM   #31
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Originally Posted by Andy M. View Post
I assume that's the ongoing seasoning filling in between the bumps.
That's my guess. All I know is that it's a great pan.

My Sister purchased for me a brand of CI grilling pan called Red Stone. It is identical to Lodge pans in heft, and grain texture. It is the first CI grill pan that I really like using. Because of its mass, it takes a while to come up to temp. But, the great thing is, I don't have to get it as hot to really mark a steak, or pork chop, or whatever. That same mass means that it has more stored energy to transfer to the meat. I don't smoke up the house nearly as much with it as I would with my Griswold.

For frying an egg, or up to medium duty frying, the Griswold is simply the best. But when I need significant heating power, I use the Lodge, the Red Stone, or the Wagner.

And talk about a neat trick, I've boiled water in a paper cup, over a camp fire. Yeh, try that with a Styrofoam cup.

Seeeeeeya; Chief Longwind of the North
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Old 11-15-2013, 12:23 PM   #32
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Originally Posted by Chief Longwind Of The North View Post
...I've boiled water in a paper cup, over a camp fire...

We did that in Boy Scouts. The Tenderfoots were amazed.
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Old 11-15-2013, 02:12 PM   #33
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Originally Posted by Chief Longwind Of The North View Post
Well I think you should heat it till it glows, put in on a suitable anvil, and beat it with iron-working tools. Then sand it to a polished, shiny finish. Then, use a micrometer to measure the thickness of the entire bottom, to make sure it's even, and finally, place a metal rull on the inside bottom to verify that it is perfectly flat.

And if you don't want to go to all that trouble, go to your nearest hardware store and pick up a new one for $20.

Seeeeeeya; Chief Longwind of the North
Or you could take it and smash it hard with the mallet to see if it will help.
The AL pan I did this too was also very thick. Calphalon anodized.
No other tool was required but the burner.
Yes, you check to see if it lays flat or not.
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