On Wednesday, January 1, 2020 at 10:16:33 PM UTC-5, dsi1 wrote:
> 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

Not in this part of the colonies. If it can't go in the dishwasher,
I don't want it.

Cindy Hamilton