For Christmas I got a Cast Iron Skillet. I have been using non-stick
pots/pans for years. Was I ever wigged when I saw how wonderfully
this skillet can brown meat, onions etc. I'll never go back to non-
stick stuff for stews, meats etc. Eggs, yeah.

In article
>,
donny > wrote:

> For Christmas I got a Cast Iron Skillet. I have been using non-stick
> pots/pans for years. Was I ever wigged when I saw how wonderfully
> this skillet can brown meat, onions etc. I'll never go back to non-
> stick stuff for stews, meats etc. Eggs, yeah.

It's worked for me for over 20 years...
--
Peace! Om

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

Omelet wrote:
>
> In article
> >,
> donny > wrote:
>
> > For Christmas I got a Cast Iron Skillet. I have been using non-stick
> > pots/pans for years. Was I ever wigged when I saw how wonderfully
> > this skillet can brown meat, onions etc. I'll never go back to non-
> > stick stuff for stews, meats etc. Eggs, yeah.
>
> It's worked for me for over 20 years...

The lid to my cast iron pot developed a huge crack
in it a few days ago, and only has a few more uses left.
It's only 28-29 years old. Shouldn't cast iron last
longer than that?

I had a chance to buy a second pot and lid at the same
time, and now I wish I had it. The first one only cost
$9.99 plus tax.

On Sun, 01 Feb 2009 11:12:01 -0800, Mark Thorson >
wrote:
>
>The lid to my cast iron pot developed a huge crack
>in it a few days ago, and only has a few more uses left.
>It's only 28-29 years old. Shouldn't cast iron last
>longer than that?
>

The liberty bell cracked. So can your lid.

>I had a chance to buy a second pot and lid at the same
>time, and now I wish I had it. The first one only cost
>$9.99 plus tax.

Go to the restaurant supply store and get an aluminum lid that fits
your pot. Mine is Pyrex. Not sure if it came with the pot or if it's
a lid to a long gone pan.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
>
> Go to the restaurant supply store and get an aluminum lid that fits
> your pot. Mine is Pyrex. Not sure if it came with the pot or if it's
> a lid to a long gone pan.

Local Asian food stores also carry glass lids,
but it isn't the same. Won't store heat like
thick cast iron.

I've been thinking of buying one for my slow
cooker, though, to replace the cheap plastic
lid it came with.

Mark Thorson wrote:
> sf wrote:
>>
>> Go to the restaurant supply store and get an aluminum lid that fits
>> your pot. Mine is Pyrex. Not sure if it came with the pot or if
>> it's a lid to a long gone pan.
>
> Local Asian food stores also carry glass lids,
> but it isn't the same. Won't store heat like
> thick cast iron.
>
> I've been thinking of buying one for my slow
> cooker, though, to replace the cheap plastic
> lid it came with.

Find a store that caters to campers (the kind that really camp and don't go
for the pretty outfits). Such a store around here sells the cast iron
pots,pans and lids separately. Ours is called the Army/Navy Store. Or find
a store that deals in surplus. These stores offer a huge range of sizes and
oddments in cast iron.
Janet

On Sun, 01 Feb 2009 11:45:25 -0800, sf > wrote:

>On Sun, 01 Feb 2009 11:12:01 -0800, Mark Thorson >
>wrote:

>The liberty bell cracked. So can your lid.

If you were hit that hard, you'd crack too, dear.

>Go to the restaurant supply store and get an aluminum lid that fits
>your pot. Mine is Pyrex. Not sure if it came with the pot or if it's
>a lid to a long gone pan.

She's right, you know. This may be an opportunity. Unless you have
a real reason for wanting an iron lid, you might consider glass. I've
found that some Chantal (and look-alikes) lids also fit US vessels.
Metric measurement (in cm) of ouyr vessel can be compared to the
Chantal product listings on their site. I, for one, prefer being able
to see my dish without removing the lid. I use Chantal lids on my
Cuisinart Copperware. The Cuisinarts are metal.

Alex, fascinated by the LeCrueset Doufeu pots.

On Sun, 01 Feb 2009 11:12:01 -0800, Mark Thorson >
wrote:


>The lid to my cast iron pot developed a huge crack
>in it a few days ago, and only has a few more uses left.
>It's only 28-29 years old. Shouldn't cast iron last
>longer than that?

The Bleedin' LID? No way. Casting defect.

Alex, who is using stuff from the 1920's.

Never had a piece of CI crack. Only ceramic stuff.

Chemiker wrote:
> On Sun, 01 Feb 2009 11:12:01 -0800, Mark Thorson >
> wrote:
>
>
>> The lid to my cast iron pot developed a huge crack
>> in it a few days ago, and only has a few more uses left.
>> It's only 28-29 years old. Shouldn't cast iron last
>> longer than that?
>
> The Bleedin' LID? No way. Casting defect.
>
> Alex, who is using stuff from the 1920's.
>
> Never had a piece of CI crack. Only ceramic stuff.



Last summer I was in a surplus/camping store and looked at their
no-name cast iron. Quite a few pieces had cracks, both lids and pots.
Looking closer, I discovered--made in China.

gloria p

On Feb 1, 7:29*pm, Gloria P > wrote:
> Chemiker wrote:
> > On Sun, 01 Feb 2009 11:12:01 -0800, Mark Thorson >
> > wrote:
>
> >> The lid to my cast iron pot developed a huge crack
> >> in it a few days ago, and only has a few more uses left.
> >> It's only 28-29 years old. *Shouldn't cast iron last
> >> longer than that?
>
> > The Bleedin' LID? No way. Casting defect.
>
> > Alex, who is using stuff from the 1920's.
>
> > Never had a piece of CI crack. Only ceramic stuff.
>
> Last summer I was in a surplus/camping store and looked at their
> no-name cast iron. *Quite a few pieces had cracks, both lids and pots.
> Looking closer, I discovered--made in China.
>
> gloria p

I was going for some canned mushrooms today; the only ones they had
that were whole(as opposed to sliced or pieces and stems) were from
China. I opted for fresh shrooms instead.

Gloria P wrote:
>
> Chemiker wrote:
> > On Sun, 01 Feb 2009 11:12:01 -0800, Mark Thorson >
> > wrote:
> >
> >
> >> The lid to my cast iron pot developed a huge crack
> >> in it a few days ago, and only has a few more uses left.
> >> It's only 28-29 years old. Shouldn't cast iron last
> >> longer than that?
> >
> > The Bleedin' LID? No way. Casting defect.
> >
> > Alex, who is using stuff from the 1920's.
> >
> > Never had a piece of CI crack. Only ceramic stuff.
>
> Last summer I was in a surplus/camping store and looked at their
> no-name cast iron. Quite a few pieces had cracks, both lids and pots.
> Looking closer, I discovered--made in China.

Mine was made in the U.S.A., by American Brass & Iron.

On Sun, 01 Feb 2009 17:29:01 -0700 in rec.food.cooking, Gloria P
> wrote,
>Last summer I was in a surplus/camping store and looked at their
>no-name cast iron. Quite a few pieces had cracks, both lids and pots.
>Looking closer, I discovered--made in China.

The store bought a load of scrap?

Cast iron is not high tech. China has been doing it for a long, long
time, and they can do it right when they want to.

"Mark Thorson" > wrote in message
> The lid to my cast iron pot developed a huge crack
> in it a few days ago, and only has a few more uses left.
> It's only 28-29 years old. Shouldn't cast iron last
> longer than that?

Castings are easy to crack. Sudden temperature change, a sharp blow to the
right spot.

In article >,
"Ed Pawlowski" > wrote:

> "Mark Thorson" > wrote in message
> > The lid to my cast iron pot developed a huge crack
> > in it a few days ago, and only has a few more uses left.
> > It's only 28-29 years old. Shouldn't cast iron last
> > longer than that?
>
> Castings are easy to crack. Sudden temperature change, a sharp blow to the
> right spot.

Some of mine are 40 years plus old and have not cracked.

But, we've never abused them either!
--
Peace! Om

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

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > In article
> > >,
> > donny > wrote:
> >
> > > For Christmas I got a Cast Iron Skillet. I have been using non-stick
> > > pots/pans for years. Was I ever wigged when I saw how wonderfully
> > > this skillet can brown meat, onions etc. I'll never go back to non-
> > > stick stuff for stews, meats etc. Eggs, yeah.
> >
> > It's worked for me for over 20 years...
>
> The lid to my cast iron pot developed a huge crack
> in it a few days ago, and only has a few more uses left.
> It's only 28-29 years old. Shouldn't cast iron last
> longer than that?
>
> I had a chance to buy a second pot and lid at the same
> time, and now I wish I had it. The first one only cost
> $9.99 plus tax.

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

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

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

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

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

In rec.food.cooking, Mark Thorson > wrote:

> The lid to my cast iron pot developed a huge crack
> in it a few days ago, and only has a few more uses left.
> It's only 28-29 years old. Shouldn't cast iron last
> longer than that?

I predict that some of my cast iron will be used by my children's
great-grandchildren. Currently, I use some that was used by my
grandmother when my mother was a child.

But back to your situation: dependig on the brand, it might have a
lifetime guarantee. I got a small crack in my Lodge Fajita pan. I called
them up, and asked about the model number, so I could buy another one.
They suggested that they should send me a brand new one for free, and they
did so.


> I had a chance to buy a second pot and lid at the same
> time, and now I wish I had it. The first one only cost
> $9.99 plus tax.

Yard sale season is coming right up. I'm on the lookout for old crappy
looking Griswold pans that will become good as new in my hands (along
with old tube-type electronics, old eletric guitars that middle-aged
folks left at their parent's house when they moved away, antique coffee
makers that were wedding gifts in the 1920's and have been on a shelf
ever since, and lots of other stuff...)

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell

On Thu, 5 Feb 2009 15:31:47 +0000 (UTC),
wrote:

>In rec.food.cooking, Mark Thorson > wrote:
>
>> The lid to my cast iron pot developed a huge crack
>> in it a few days ago, and only has a few more uses left.
>> It's only 28-29 years old. Shouldn't cast iron last
>> longer than that?
>
>I predict that some of my cast iron will be used by my children's
>great-grandchildren. Currently, I use some that was used by my
>grandmother when my mother was a child.

I've got the cast from my mother, grandmother, and great-grandmother.
The older the better.
>
>But back to your situation: dependig on the brand, it might have a
>lifetime guarantee. I got a small crack in my Lodge Fajita pan. I called
>them up, and asked about the model number, so I could buy another one.
>They suggested that they should send me a brand new one for free, and they
>did so.
>
>
>> I had a chance to buy a second pot and lid at the same
>> time, and now I wish I had it. The first one only cost
>> $9.99 plus tax.
>
>Yard sale season is coming right up. I'm on the lookout for old crappy
>looking Griswold pans that will become good as new in my hands

The old Wagner pans are great too when you can find them cheap. I've
got a 10-12" set of pans that have the Cracker Barrel logo and a
little scene stamped on the backs. They must have sold them at their
stores. I paid 3 bucks for the set and they're great pans. They
don't have that rough finish that lodge pans have.

Lou

"Omelet" > wrote in message
news
> In article
> >,
> donny > wrote:
>
>> For Christmas I got a Cast Iron Skillet. I have been using non-stick
>> pots/pans for years. Was I ever wigged when I saw how wonderfully
>> this skillet can brown meat, onions etc. I'll never go back to non-
>> stick stuff for stews, meats etc. Eggs, yeah.
>
> It's worked for me for over 20 years...
> --
> Peace! Om
>
> "Any ship can be a minesweeper. Once." -- Anonymous

Once you drive a Ferrari is tough to go back to a Pinto.

Dimitri

On Sun, 1 Feb 2009 06:35:46 -0800 (PST), donny
> wrote:

>For Christmas I got a Cast Iron Skillet. I have been using non-stick
>pots/pans for years. Was I ever wigged when I saw how wonderfully
>this skillet can brown meat, onions etc. I'll never go back to non-
>stick stuff for stews, meats etc. Eggs, yeah.

Once it's well seasoned, you can cook eggs in it too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Feb 1, 8:35*am, donny > wrote:
> For Christmas I got a Cast Iron Skillet. *I have been using non-stick
> pots/pans for years. *Was I ever wigged when I saw how wonderfully
> this skillet can brown meat, onions etc. *I'll never go back to non-
> stick stuff for stews, meats etc. *Eggs, yeah.

SHHHHHHHHHHHHH!!!
Be Quiet! Don't tell everybody. They'll all want one.
Lynn in Fargo

On Sun, 1 Feb 2009 14:29:36 -0800 (PST), Lynn from Fargo
> wrote:

>
>SHHHHHHHHHHHHH!!!
>Be Quiet! Don't tell everybody. They'll all want one.
>Lynn in Fargo

Too late, Lynn.

Here in SE Texas, the young ones are already starting
to hit the flea markets and thrift shops looking for CI
utensils. It's practical, of course. (When young and poor,
is the time to act young and poor. Don't use the Credit
Card; buy used and save the $$.) I have lost count of
the times I have advised youth about how to to buy
and recondition cast iron pots and pans. A labor of
love.

Youth *is* wasted on the young. But... the rules
are not to be changed.

Alex

On Sun, 1 Feb 2009 06:35:46 -0800 (PST), donny
> wrote:

>For Christmas I got a Cast Iron Skillet.

Mine was getting a great season on it, then for some reason I made
something that stuck fast. I had to strip it down and start over.

I love cast iron, though, when it's seasoned.

I have a carbon steel wok that is ridiculously slick.

donny wrote:
> For Christmas I got a Cast Iron Skillet. I have been using non-stick
> pots/pans for years. Was I ever wigged when I saw how wonderfully
> this skillet can brown meat, onions etc. I'll never go back to non-
> stick stuff for stews, meats etc. Eggs, yeah.

Fried eggs are easier in the non-stick, but try an omelette in the cast
iron one - it looks and tastes WAY better than from a non-stick one.

Catherine

--
== Not nuts, just a little eccentric ==