Cast Iron for beginners
Cast Iron Care I know, I know. We have had this topic many, times. I found a new-to-me movie about care and feeding and thought, it may be interesting for a person newly interested in cast iron. P...
Forum Discussion
Years ago, my daughter gave me a set of Wenzel branded iron cookware, in a wood shipping/storage/ gift crate. It's Chinese junque actually, but thickness and general quality isn't bad. The surface finish, or lack of, is what got to me. The surfaces were rough as a cob, which is okay on the outside, but really a pain on the cooking surfaces. I got the skillet and 12" DO smooth on the inside with an angle grinder and flap wheels, then put a nice seasoning layer on them, and have been having a great time ever since. The griddle was a good enough surface, so that's being used as is. The saucepan never did (yet) get the grinder treatment, so I have never used it after all these years. These live in the travel trailer and are my regular go-to cookware for most things. I have added an 8" Lodge DO for smaller dishes and baked goods, and in the house kitchen my 10" covered iron skillet lives on the stovetop. There's more iron around, too, like an 8" skillet for cornbread, etc. Love the stuff.
