GotGarlic
Chef Extraordinaire
I don't think you can ruin cast iron with anything short of a blast furnace [emoji38]Don't cook anything very acid in your unlined CI - it will ruin it.
(signed) One-Who-Knows (sob!)
I don't think you can ruin cast iron with anything short of a blast furnace [emoji38]Don't cook anything very acid in your unlined CI - it will ruin it.
(signed) One-Who-Knows (sob!)
Cast iron is never truly ruined, just in need of a good restoration...claims my daughter the Girl Scout/now Leader. She's young. Perhaps you could challenge her with your "oops".Don't cook anything very acid in your unlined CI - it will ruin it.
(signed) One-Who-Knows (sob!)
Cast iron is never truly ruined, just in need of a good restoration...claims my daughter the Girl Scout/now Leader. She's young. Perhaps you could challenge her with your "oops".
Last pic
Of course she's right, Steven. She's my daughter, she's perfect...and yes, I'm biased. Good to see you back here at DC. That is a beautiful, old CI pan you have. My oldest pans are just a little older than our kids...about 37 years old. The pans are "about". I know exactly how old the kids are.Cooking Goddess your daughter is 100% right sometimes a neglected piece just needs a little TLC and it's up and running again
After pics with a couple of coats of seasoning.
Oh how I wish I could use a cast iron again. But my hands tell me NO in a very loud voice called pain. I have trouble lifting the coffee pot when it is full.
I use my 8" CI pan more than my 12" CI pan now. It can easily cook for two.
If you don't cook for more than two, why bother lifting that heavy 12" CSI?
Addie, it's only a matter of time before "Tommy Copper" ads appear for the wrist. They have one for the knee and the elbow already. I thought the copper infused into the weave was therapeutic, but all it does is reduce odor. Cleaning my 12" cast iron is a pain these days. Too small a sink, too heavy a pan, lol.
Addie, it's only a matter of time before "Tommy Copper" ads appear for the wrist. They have one for the knee and the elbow already. I thought the copper infused into the weave was therapeutic, but all it does is reduce odor. Cleaning my 12" cast iron is a pain these days. Too small a sink, too heavy a pan, lol.
Time is on your side with cast iron. My best seasoned frying pan is over 40 years old. It just says "Made in USA" on the bottom and has the number 8 on the handle. Cast iron is one of those things that get better with time. Also, I've noticed that the new pans come with a slightly rougher surface than they used to. I used to work in a cast iron foundry so I know something about this. Better castings back in the day- more slag removed from the molten metal back then, I guess. Slag floats to the top and we used to rake it off with long handled wooden things that would occasionally catch fire during this process. The molds may have been smoother back then, too, or maybe they milled the final product smoother.
Also, consider carbon steel pans. They come very smooth and are easy to season. Carbon steel has heat transfer and heat retention almost identical to cast iron, and it is lighter to handle.