"dsi1" wrote in message
...

On Tuesday, December 31, 2019 at 1:03:33 PM UTC-10, Nemo wrote:
> On Tue, 31 Dec 2019 16:29:57 -0600, Terry Coombs wrote:
>
> > On 12/31/2019 3:34 PM, Nemo wrote:
> >> On Mon, 30 Dec 2019 15:15:47 -0800, wrote:
> >>
> >>> On Monday, December 30, 2019 at 4:43:28 PM UTC-6, cshenk wrote:
> >>>> Grin, I don't bother to filter it but then it goes in the fridge for
> >>>> other uses later.
> >>>>
> >>> I don't either and I remember my mother had one of those metal 'grease
> >>> keepers' on the stove. It did have a metal filter in it but I don't
> >>> bother as mine goes into a half pint canning jar then to the
> >>> refrigerator.
> >> I normally wouldn't filter it either but I've been working on seasoning
> >> this cast iron skillet off and on for weeks. It's the Lodge 10 1/4"
> >> one with the matching cast iron lid. The sides are about 3 and 1/2"
> >> high. The inside bottom of the skillet is much rougher and pebbled than
> >> another Lodge skillet I own. It took multiple applications of high-
> >> oleic Sunflower oil and EVOO before the paper-towel pads stopped coming
> >> out with a reddish tinge. I decided to try bacon grease even though
> >> some people say it can go rancid. I'm seriously considering giving it
> >> a Kluthe Treatment. I'll use my angle grinder with a 120 grit flap
> >> disk and smooth the inside bottom and a little of the sides. Then I'll
> >> start over.
> >>
> >>
> >>
> >>
> > Finish it off with 320 on a random orbit sander . Should get enough
> > curl on the edges to buff it up the sides just a bit . My 12" Lodge is a
> > little rough too , but not enough that I'm going to smooth it - just
> > checked , the Lodge 10" x 16" griddle is quite rough too . I think they
> > just sandblast them now instead of polishing them as they did in the
> > past . Both my 9" Wagner and a 10" unbranded one ("made in USA" and
> > about 45 yrs old) are polished , the "Country Girl" 8" that came with a
> > set of pots is pretty rough , looks like a totally untouched (fine
> > grain) sand cast .
>
> I decided to forgo the Kuthe Treatment. It seems to be coming along well
> with EVOO at 325 Degrees. It's not like I intend to fry eggs in it. For
> that, I use a Calpholon skillet.

You might want to try a carbon steel pan. It's surface is very close to cast
iron but it weighs a lot less. It works just fine with glass top stoves and
doesn't take forever to heat up. There's no need to take a grinder to the
surface, it's surface in smooth as a baby's butt.

https://www.amazon.com/photos/shared...zaK42t1B8OLM7m

==

I have some like that and the rest are non stick.