Omelet wrote:
>
> See if you can find a welder that knows how to treat Cast Iron.
> It's a special skill.

Not really feasible for the lid to a set which
cost $9.99 new.

> You also might be able to find a replacement on ebay.

Shipping would probably exceed original cost.

> Most of my cast iron is over 40 years old and perfectly healthy. What'd
> you do to it to crack it dude???

I first noticed the crack starting to form about
10 years ago. A couple years ago, I lent it to my
mom because she wanted to try some no-knead bread
recipe which called for a cast iron pot. She
cleaned off all the crust on it, and the crack became
much more visible. It's possible that removal of
the protective crust accelerated growth of the
crack.

(Note I said "crust", not "seasoning". I consider
any deposit greater than 1 mm thickness to be
crust, not seasoning.)

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > See if you can find a welder that knows how to treat Cast Iron.
> > It's a special skill.
>
> Not really feasible for the lid to a set which
> cost $9.99 new.

Not if it's a Griswold.

>
> > You also might be able to find a replacement on ebay.
>
> Shipping would probably exceed original cost.

Not if it's a Griswold. ;-)

>
> > Most of my cast iron is over 40 years old and perfectly healthy. What'd
> > you do to it to crack it dude???
>
> I first noticed the crack starting to form about
> 10 years ago. A couple years ago, I lent it to my
> mom because she wanted to try some no-knead bread
> recipe which called for a cast iron pot. She
> cleaned off all the crust on it, and the crack became
> much more visible. It's possible that removal of
> the protective crust accelerated growth of the
> crack.
>
> (Note I said "crust", not "seasoning". I consider
> any deposit greater than 1 mm thickness to be
> crust, not seasoning.)

I understand. :-)
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous