In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > See if you can find a welder that knows how to treat Cast Iron.
> > It's a special skill.
>
> Not really feasible for the lid to a set which
> cost $9.99 new.

Not if it's a Griswold.

>
> > You also might be able to find a replacement on ebay.
>
> Shipping would probably exceed original cost.

Not if it's a Griswold. ;-)

>
> > Most of my cast iron is over 40 years old and perfectly healthy. What'd
> > you do to it to crack it dude???
>
> I first noticed the crack starting to form about
> 10 years ago. A couple years ago, I lent it to my
> mom because she wanted to try some no-knead bread
> recipe which called for a cast iron pot. She
> cleaned off all the crust on it, and the crack became
> much more visible. It's possible that removal of
> the protective crust accelerated growth of the
> crack.
>
> (Note I said "crust", not "seasoning". I consider
> any deposit greater than 1 mm thickness to be
> crust, not seasoning.)

I understand. :-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous