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Cast Iron Cookware

joe25DA

Addicted to ArboristSite
Joined
Mar 5, 2009
Messages
4,183
Location
Holden, Ma
If it was up to me I’d go back to white appliances. Not a fan of stainless but that’s what she likes. White enamel cleans easy and takes a good shine. The glass top is fine, burnt on stuff cleans easy with an sos or sharp flat razor. I do like cooking with gas over electric tho
 

pbilly

ArboristSite Operative
Joined
May 13, 2018
Messages
111
Location
oregon
i have a number of old cast iron and it is very clear that they were sanded or ground smooth at the factory with a wheel that was the same size as the inside bottom of the panand the edges gave been ground smooth of the casting makrs probably. if i could have a stone that was flat and the same size as my pan i would use one for sure. I have a lodge pan from the 60z and there is a lot of materiel that could be taken out of the bottom which would make it weigh less and have a smooth surface.
 
EchoRomeoCharlie

EchoRomeoCharlie

ArboristSite Guru
Joined
Jan 23, 2019
Messages
569
Location
Midwest
i have a number of old cast iron and it is very clear that they were sanded or ground smooth at the factory with a wheel that was the same size as the inside bottom of the panand the edges gave been ground smooth of the casting makrs probably. if i could have a stone that was flat and the same size as my pan i would use one for sure. I have a lodge pan from the 60z and there is a lot of materiel that could be taken out of the bottom which would make it weigh less and have a smooth surface.
Plenty of people have made new lodge cast iron smooth as glass with an orbital sander and elbow grease.
 
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