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I have personally started and run a company dealing with electronics, software, specialty food products and thousands of non-fiction books. And created and spent millions on advertising. I could never DREAM of doing that kind of deceptive advertising. Deception and distortion is only short-term...

Not meant as analogy - just as a comment as to what the 'public' thinks of as 'frivolous.' The main point is that these companies are out-and-out deliberately cheating - and some one taking the time to comparing pics with the crap one gets served will have a case - and will be fortified with...

We're terribly off-topic - but what the hell:rofl: I believe NO ONE has EVER gotten a product that looks like the pictures. Just showing the contents which show the same ingredients isn't really relevant. It's just plain intentional deception. And also false - a friend of mine and I took pics...

I'm quite sure there are millions involved in the payoff - but that doesn't tell why consumers - or consumer agencies - have not dragged their butts into court - NO ONE has EVER had a product from BK, Mc or Subway that EVER looked anywhere NEAR the Ad pics.

It's just that bus stops etc are totally DOMINATED by Bk, Mc and Subway and their PHONY ads. I don't recall ever seeing a risotto or paella ad in 'public' - phony or not!!

Shellac is actually an EDIBLE insect secretion - so not dangerous :blink: I have just been wondering how these FF companies get away with extremely deceptive photos

Quick trip to 'off topic - Ever wonder why those Whoppers look so much better in the TV commercials than they do when you get one (at) a Burger King? Actually I've always wondered how the 'Fast Food Crooks' haven't been dragged into court for deceptive advertising.

As for your heat retention comment, that’s a property of the metal, not the coating. I wouldn’t expect it to be effected by washing. Exactly - CI's great bcs of heat retention - the 'mirror' finish from burnt oil 'seasoning' is just gilding the lily. We're glad we have found that out. I often...

As for Science, Food, Cooking and 'Food Photography' - I would strongly recommend Harold McGee's books to differentiate among those subjects. :chef:

AM - I am missing your analogy to food photography completely. Knowing that CI can be washed with soap, even put in the dishwasher - and still keep its main advantage - heat retention - has been a very welcome finding for me and the others that joined in the 'experiment.'. And there's the...

Roadfix - 'Particles' you are getting from your grill are just simple ash - burned wood - surely not the best to breathe a lot of - but quite a different story than burned oils which are a lot more complex as they also have been subject to rather intense heat and don't 'fly away.' Burnt oil...

Buck -- I agree - I thought the many on Chowhound suggesting that 'stuff' could get in between the molecules - and thus using any detergent would ruin your CI . were 'pulling legs.' And they were always talking about pores IN the CI. Unfortunately, they were more than serious.

and anything in those pores can be brushed and washed away very easily.

Rick - Thanks input. My chemical knowledge says that intermolecular space is not 'accessible' but was still NOT SURE and thus my original question. You say that there are many 'ingredients' in the formulation of the material - but I could believe all roads are closed after casting. forging...

You're exactly spot on. The dry CI (and Carbon steel) do show rust very quickly. It's easy to rinse away - and the sprayed oil is then a buffer. I had severe iron deficiency a couple of years ago so I just take fewer tablets :smile:. But, seriously, the rinsing is effective. I started to look...

'Particles' clean up nicely with an IKEA dish brush.

One can't really 'wash off' seasoning. It deteriorates itself - putting those nice 'black specks' into your food. We found that the clean oiled surface - without so-called seasoning - works very nicely indeed.

No - not looking for argument - just find that a cheer for ignorance is abhorrent. I was asking because I have done extensive examination of a roomful of Griswold, Wagner, Lodge -- and even put some pieces through the dishwasher! After spraying with rapeseed oil - and some half a dozen people...

Aren't pores openings in the surface? You'd think so - but there's a whole bunch of people that tell about soap, etc. going deeper than where they can be removed 150% from the 'surface!'

It looks like I've tempted 'know nothings' from the 'Dotard Drumpf' crew - "I don't have to know nuttin." The language also matches. Cleaning, 'seasoning' and a lot of other BS is because there is some thought 'out there' that CI 'phenomena' extend beyond a few millimeters - THEY DON'T!

I'm first asking if anyone THINKS there are pores that go beyond the 'surface' of CI. Or better than that - if they have 'factual' info that confirms or disputes that.

"Are you talking about minute surface imperfections that may trap some foods and you want to clean them out on a molecular level?" At this point, I'm trying to get comments on the material which is 'one level and more' (let's say) BELOW the surface. I have some opinions and empirical knowledge...

I am a total fan of CI and Carbon Steel (De Buyer) and been reading various forums on CI rather intensively. With regard to cleaning. various ingredients, and surfaces - I continuously see references fo 'pores.' Surface 'pores' certainly do exist - the question is 'what lies below?' I am a...

All this discussion points to what I always found -- "WF = EXORBITANT pricing." Doesn't seem compatible with AMZ - unless Bezos planning a 'revolution' of sorts.

Wine I had was a bit over 2 a bottle in Calif - in '15. I've had beautiful wines in France, Italy and Spain - someone else paying - so think I know what is good - but for my pocket and tastes - I'm OK with a wine if has nothing that is bad ( I could tell you about an Algerian red they used to...