I recently bought a few piece of Farberware cast iron cookware. The
Farberware cooking surface is quite rough. I am wondering if the Lodge
Pro-Logic line of cast iron cookware are the same of smoother.
I live in the Northern VA area. Where can I buy the Lodge cast-iron
cookware?

Thank you.

Weihan

In article .com>,
says...
> I recently bought a few piece of Farberware cast iron cookware. The
> Farberware cooking surface is quite rough. I am wondering if the Lodge
> Pro-Logic line of cast iron cookware are the same of smoother.
> I live in the Northern VA area. Where can I buy the Lodge cast-iron
> cookware?
>
> Thank you.
>
> Weihan
>
Dick's Sporting Goods stores seem to have had a good selection every
time I've been in one. There are several in the Metro DC area, on both
sides of the river.

Bob

wrote:
> I recently bought a few piece of Farberware cast iron cookware. The
> Farberware cooking surface is quite rough. I am wondering if the Lodge
> Pro-Logic line of cast iron cookware are the same of smoother.
> I live in the Northern VA area. Where can I buy the Lodge cast-iron
> cookware?
>
> Thank you.
>
> Weihan

Most of the new cast iron is bumpy. You can take it to a metal shop
and have it sandblasted, or you can use it for 20 or 30 years and it
will become smooth. OR, you can head for the garage/farm/estate sales
and pick up some that's already broken in and seasoned. ;-) I can buy
Lodge at WalMart.

N.

Nancy2 wrote:

> wrote:
>
>>I recently bought a few piece of Farberware cast iron cookware. The
>>Farberware cooking surface is quite rough.
>
> Most of the new cast iron is bumpy. You can take it to a metal shop
> and have it sandblasted, or you can use it for 20 or 30 years and it
> will become smooth.

Back in the old days we used steel wool to clean it. That helps too. My
current iron pan is going on ten years old (roommate destroyed the last
one). It's just starting to get 'good'.


Dawn

Lodge cooking surfaces are normally rough. Wagner cooking surfaces are
normally smooth. I own and use both. Check a good hardware store, or
large discount house, or camping store, or military surplus store for
new cast iron cookware. You can also find it at Salvation Army and
Goodwill stores, but only if you beat the antique dealers!


wrote:
> I recently bought a few piece of Farberware cast iron cookware. The
> Farberware cooking surface is quite rough. I am wondering if the Lodge
> Pro-Logic line of cast iron cookware are the same of smoother.
> I live in the Northern VA area. Where can I buy the Lodge cast-iron
> cookware?
>
> Thank you.
>
> Weihan

Dawn wrote:
> Nancy2 wrote:
>
>> wrote:
>>
>>> I recently bought a few piece of Farberware cast iron cookware. The
>>> Farberware cooking surface is quite rough.
>>
>>
>> Most of the new cast iron is bumpy. You can take it to a metal shop
>> and have it sandblasted, or you can use it for 20 or 30 years and it
>> will become smooth.
>
>
> Back in the old days we used steel wool to clean it. That helps too. My
> current iron pan is going on ten years old (roommate destroyed the last
> one). It's just starting to get 'good'.

How exactly do you destroy a piece of cast iron. I thought they could
survive almost anything?

>
>
> Dawn
>

In article >,
Lobster Man > wrote:

> How exactly do you destroy a piece of cast iron. I thought they could
> survive almost anything?

I have to agree. My father in law gave me a cast iron dutch oven that
had apparently sat out in their yard for years. He was going to throw it
away. I sanded off the considerable rust, seasoned it and it turned out
fine. The only thing I can imagine that would ruin one would be a blast
furnace or salt water.

leo

--
<http://web0.greatbasin.net/~leo/>

In article >,
says...
>
> How exactly do you destroy a piece of cast iron. I thought they could
> survive almost anything?
>
Cast iron pans are tough, but not indestructible. A friend of mine
dropped a 5 qt. pot (I think it was a old Wagner) onto a concrete floor
from about counter height, and it broke cleanly into three pieces.
Luckily it was empty. It probably hit the floor at just the wrong spot
on a corner or edge. Cast iron is brittle by nature, like glass, and I
believe it can become stressed over time from normal use. And then
there are the stresses built-in during the casting process, which are
pretty unpredictable.

Bob

yetanotherBob wrote on 16 Dec 2006 in rec.food.cooking

> And then
> there are the stresses built-in during the casting process, which are
> pretty unpredictable.
>

Built in stresses are killer...I had a inherited crystal old fashion glass
snap sitting in the china cabinet...the top inch and a half broke free into
a seperate ring of glass.

In article >,
says...
> yetanotherBob wrote on 16 Dec 2006 in rec.food.cooking
>
> > And then
> > there are the stresses built-in during the casting process, which are
> > pretty unpredictable.
> >
>
> Built in stresses are killer...I had a inherited crystal old fashion glass
> snap sitting in the china cabinet...the top inch and a half broke free into
> a seperate ring of glass.
>
Bummer. You didn't happen to have an Ella Fitzgerald tape playing in
the cassette machine at the time, did you? ;-)

Bob

Lobster Man wrote:

> Dawn wrote:
>
>>
>> Back in the old days we used steel wool to clean it. That helps too.
>> My current iron pan is going on ten years old (roommate destroyed the
>> last one). It's just starting to get 'good'.
>
>
> How exactly do you destroy a piece of cast iron. I thought they could
> survive almost anything?
>

Start with a broken stove burner. It has one setting, on. Add stupid
roommate who turns the stove on, puts the pan on it to warm up, walks
into the livingroom, and falls asleep.

*CRACK*

Split it right down the middle.


He went out and bought me a new one before I even got home that night.



Dawn