New Lodge Cast Iron
I just bought a new seasoned Lodge cast Iron skillet from Wally World. It's working better than I thought it would. I'm impressed b/c based on some comments you'd think cast iron is the devil's me...
Forum Discussion
Give your new Lodge to someone you don't like and search flea markets, estate sales, etc. for an old Griswold or Wagner skillet. They are smooth and when seasoned are shinny no stick black. I know there's going to be some new lodge folks disagree with me but I'll bet my next beer they never cooked with a properly time cured Griswold from "Nanna".. Sure, the rough new skillets will get the cooking job done but will they be able to clean up as easily as a smooth 100 year old unit...... Guess who cooks with nothing but ancient cast iron ?? :)
An old cast iron is never beyond saving. I somewhere found a 6" Wagner that had "incrusted," like concrete food covering most of it. I figured probably an old cowboy's skillet. I took a wire wheel on the grinder to it and after a couple weeks of curing is one of my favorites.. BTW, no matter what directions say, curing isn't a overnight process, it takes time and much use. .. :)
An old cast iron is never beyond saving. I somewhere found a 6" Wagner that had "incrusted," like concrete food covering most of it. I figured probably an old cowboy's skillet. I took a wire wheel on the grinder to it and after a couple weeks of curing is one of my favorites.. BTW, no matter what directions say, curing isn't a overnight process, it takes time and much use. .. :)
