On Sun, 28 Feb 2010 12:20:37 -0500, Wilson >
wrote:

>sometime in the recent past Steve B posted this:
>> "Lou Decruss" > wrote in message
>> ...
>>> On Fri, 26 Feb 2010 08:00:33 -0800 (PST), ImStillMags
>>> > wrote:
>>>
>>>
>>>> I have a Lodge now. It's been just great. I use it for lots of
>>>> things, even cornbread.
>>> I use a Lodge for things like pizza that don't need a smooth surface.
>>>
>>> Lou
>>
>> Lodge makes good stuff, and not overpriced. I have about six Dutch Ovens,
>> and I like them. For camping or just cooking in the back yard, they are
>> great. Other cast iron pans on the stove work very well, too. Just realize
>> that they work better and better if you don't clean them with scrubbers and
>> wire brushes and such.
>>
>> Steve
>>
>>
>I have my mother's cast iron frying pan. She went the way of the non-stick
>an has bought many more of them as they do not last.

My mom did the same thing. She had pans from her mother and
grandmother. When non-stick came out she stopped using them. Luckily
for me she stored them for over 30 years until they became mine.

>I'm not sure whether
>the my mother got her cast iron pan from her mother or not, but the point
>is, I'll be able to pass this one onto my children, but most likely they'll
>whine at the level of care necessary.

Most folks don't like cooking enough to want to be bothered with care
of cooking items. If it won't go in the dishwasher they don't want
it. I don't find fault with this it's just a matter of different
priorities. Hopefully whoever ends up with your pan will appreciate
it. This past summer I went to a block sale and scored an old wagner
in pristine condition for a dollar. That night we were sitting around
a campfire at our cottage with neighbors talking about the things we
has found that day. I didn't realize my foodie buddie didn't own any
cast. I went and got the pan and gave it to him. It was probably the
most appreciated gift I've ever given. He sat in his chair for hours
holding it. Some people know the difference between old and new.

>But, if I understand Lou's complaint, every cast iron frying pan I've looked
>at recently comes straight from the Chinese foundry right out of a sand-cast
>mold and has never been ground smooth. And no amount of 'sand & burlap' will
>ever get them smooth like the old one I have.

Thank you Wilson! You ain't yer average volleyball. There seems to
be some sort of cult here that wants us to believe that Lodge is the
king. But at least a few of us know better.

>And, to answer someone else, it's not smooth because of the baked on grease.
>How disgusting! The grease that has scaled and burnt to the outside of the
>pan is generations old, but affects nothing.

Yep. It seems folks think you can fill in the nubs with grease like
using spackle on a wall. I've got four pans waiting for restoration.
One even has the factory hammered exterior which is a hard to find
collectable. I should be working on those now rather than posting to
usenet.

>I wash the insides of mine with hot soapy water and a soft cloth. Then I use
>salt & a paper towel to remove any crusty bits. Finally, I re-season with
>peanut oil (read high burning temperature) heating the pan until it smokes.

Yer a smart volleyball Wilson.

Lou