On Wednesday, January 1, 2020 at 12:12:38 AM UTC-10, Ophelia wrote:
> "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.

The carbon steel pans are popular in your part of the world. The trend hasn't reached the colonies yet. It probably will shortly.

https://www.youtube.com/watch?v=-suTmUX4Vbk