hello,

lately when i look at our non-stick pans/skillets i notice where some of the
finish is scraped and scratched. somehow it must be getting in the food.

thinking of going back to cast iron. the prices are all over the place. i
saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
single 11" cast iron skillet for over $100 at a cooking specialty store.

is cast iron "cast iron," if you know what i'm trying to ask? are there
vaying degrees of quality? anyone here use martha's cast iron stuff?

thanks,

mike

mike wrote:
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some
> of the finish is scraped and scratched. somehow it must be getting in
> the food.
>
> thinking of going back to cast iron. the prices are all over the
> place. i saw a 3 piece skillet set by ol'martha stewart for $16 at
> k-mart and a single 11" cast iron skillet for over $100 at a cooking
> specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are
> there vaying degrees of quality? anyone here use martha's cast iron
> stuff?
>
> thanks,
>
> mike

Forget about putting more pennies in Martha's pocket. She doesn't exactly
need them. Buy cast iron from the best: Lodge. They even sell non-stick,
if that's what you're after.

http://www.lodgemfg.com/

Jill

I find that the best place to get a cast iron frying pans are at year
sales...they are cheap, still in excellent condition (as people are going to
non-stick pans) and the are already conditioned. Otherwise remember that
when you do purchase a brand new frying pan to also purchase mineral oil to
condition the pan.


"mike" > wrote in message
. ..
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some of
> the finish is scraped and scratched. somehow it must be getting in the
> food.
>
> thinking of going back to cast iron. the prices are all over the place. i
> saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> single 11" cast iron skillet for over $100 at a cooking specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality? anyone here use martha's cast iron stuff?
>
> thanks,
>
> mike
>

Carla Gilliss wrote:
> I find that the best place to get a cast iron frying pans are at year
> sales...they are cheap, still in excellent condition (as people are
> going to non-stick pans) and the are already conditioned. Otherwise
> remember that when you do purchase a brand new frying pan to also
> purchase mineral oil to condition the pan.
>
>

Mineral oil to condition the pan?? Now that is the first time I have heard
of that.

--

Joe Cilinceon

In article >,
"mike" > wrote:

> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality?
>
> thanks,
>
> mike

That is very much a matter of opinion. :-)

Many people are perfectly happy with "Lodge" brand cast iron which is
inexpensive. I personally don't like it because I find the finish to be
too rough.

I like my Griswolds. The interior is very smooth and takes a nice
seasoning quickly. They are antiques tho' so I've paid up to $50.00 plus
for a 10" and 12".

That's ok tho', they last several generations. <G>

Cast iron cookware is almost a "cult" subject......
You either worship it, or you hate it.

I grew up with it and I can't imagine cooking with anything else!
My stock and pasta pots tho' are stainless steel, but I do have some
larger cast iron pots for braising etc.

There is a page on the RFC website with links to FAQ's on cast iron:

http://www.recfoodcooking.org/

and more specifically:

http://www.recfoodcooking.org/tips/castiron.html

'course that's just for seasoning it. ;-)
You can do some googling on brands:

http://tinyurl.com/jl8tc

I recommend it. Others do not...
Antiques are awesome.

Griswolds are widely available on ebay. A tip on ebay bidding, sit on
auctions that end early in the morning on a weekday, and bid snipe
during the last 60 seconds if you have the time. You can get lower bid
prices that way.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Joe Cilinceon wrote:
> Carla Gilliss wrote:
>> I find that the best place to get a cast iron frying pans are at year
>> sales...they are cheap, still in excellent condition (as people are
>> going to non-stick pans) and the are already conditioned. Otherwise
>> remember that when you do purchase a brand new frying pan to also
>> purchase mineral oil to condition the pan.
>>
>>
>
> Mineral oil to condition the pan?? Now that is the first time I have
> heard of that.

Me, too. Lard or other fat... mineral oil? Don't think so!

"jmcquown" > wrote in message
. ..
> mike wrote:
> > hello,
> >
> > lately when i look at our non-stick pans/skillets i notice where some
> > of the finish is scraped and scratched. somehow it must be getting in
> > the food.
> >
> > thinking of going back to cast iron. the prices are all over the
> > place. i saw a 3 piece skillet set by ol'martha stewart for $16 at
> > k-mart and a single 11" cast iron skillet for over $100 at a cooking
> > specialty store.
> >
> > is cast iron "cast iron," if you know what i'm trying to ask? are
> > there vaying degrees of quality? anyone here use martha's cast iron
> > stuff?
> >
> > thanks,
> >
> > mike
>
> Forget about putting more pennies in Martha's pocket. She doesn't exactly
> need them. Buy cast iron from the best: Lodge. They even sell
non-stick,
> if that's what you're after.
>
> http://www.lodgemfg.com/
>
> Jill
>

I picked up a Lodge cast iron skillet (10-1/4") at Wal-Mart for about $9.95
+ tax and I've been pleased with it. It did come pre-seasoned, but I
seasoned it anyway to be on the safe side.

Since I'm quite small it's the only piece of cast iron I currently own
because of the weight of cast iron (wish I had the strength to handle a cast
iron Dutch oven).

I bought it for making a pineapple upside-down cake... YUM!

Chris in Pearland, TX

In article >,
"Joe Cilinceon" > wrote:

> Carla Gilliss wrote:
> > I find that the best place to get a cast iron frying pans are at year
> > sales...they are cheap, still in excellent condition (as people are
> > going to non-stick pans) and the are already conditioned. Otherwise
> > remember that when you do purchase a brand new frying pan to also
> > purchase mineral oil to condition the pan.
> >
> >
>
> Mineral oil to condition the pan?? Now that is the first time I have heard
> of that.

I've experimented with different oils.
I've personally found that grapeseed oil polymerizes more quickly.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"mike" > wrote in
:

> is cast iron "cast iron," if you know what i'm trying to ask? are
> there vaying degrees of quality? anyone here use martha's cast iron
> stuff?

Defintly varying degrees of quality. I forget where i was but they had a 3
pan set, I think it was 12", 10" and 8" and I could lift the whole box with
one hand with out even trying, that was definitly worthless CI.

Wal-Mart has pretty good prices on Lodge pans, I got an Enameled Cast Iron
Dutch oven at Target for about $40.

In article >,
"jmcquown" > wrote:

> Joe Cilinceon wrote:
> > Carla Gilliss wrote:
> >> I find that the best place to get a cast iron frying pans are at year
> >> sales...they are cheap, still in excellent condition (as people are
> >> going to non-stick pans) and the are already conditioned. Otherwise
> >> remember that when you do purchase a brand new frying pan to also
> >> purchase mineral oil to condition the pan.
> >>
> >>
> >
> > Mineral oil to condition the pan?? Now that is the first time I have
> > heard of that.
>
> Me, too. Lard or other fat... mineral oil? Don't think so!

Bacon fat. Yeah!!!!!! :-)

Do try grapeseed just for grins next time you have to re-season.
Last time I stripped a lid, that worked SO much faster and did not
blacken as much.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Carla Gilliss" > wrote in
:

> Otherwise remember that when you do purchase a brand new frying pan to
> also purchase mineral oil to condition the pan.

No, not mineral oil, Vegetable Shortening. That is the recomended fat of
choice to season a CI Pan.

In article 0>,
Mike H > wrote:

> "mike" > wrote in
> :
>
> > is cast iron "cast iron," if you know what i'm trying to ask? are
> > there vaying degrees of quality? anyone here use martha's cast iron
> > stuff?
>
> Defintly varying degrees of quality. I forget where i was but they had a 3
> pan set, I think it was 12", 10" and 8" and I could lift the whole box with
> one hand with out even trying, that was definitly worthless CI.
>
> Wal-Mart has pretty good prices on Lodge pans, I got an Enameled Cast Iron
> Dutch oven at Target for about $40.

Not so fast... Lighter weight CI does not mean it's worthless!
My Griswolds are quite a bit lighter in weight than Lodge.

It's one of the many things I like about them. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

When I did purchase a brand new cast iron that was what the instructions on
the bottom of the pan stated !...Mineral Oil


"jmcquown" > wrote in message
. ..
> Joe Cilinceon wrote:
>> Carla Gilliss wrote:
>>> I find that the best place to get a cast iron frying pans are at year
>>> sales...they are cheap, still in excellent condition (as people are
>>> going to non-stick pans) and the are already conditioned. Otherwise
>>> remember that when you do purchase a brand new frying pan to also
>>> purchase mineral oil to condition the pan.
>>>
>>>
>>
>> Mineral oil to condition the pan?? Now that is the first time I have
>> heard of that.
>
> Me, too. Lard or other fat... mineral oil? Don't think so!
>
>

In article >,
Steve Wertz > wrote:

> On Mon, 10 Jul 2006 16:30:39 GMT, mike wrote:
>
> > thinking of going back to cast iron. the prices are all over the place. i
> > saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> > single 11" cast iron skillet for over $100 at a cooking specialty store.
>
> If you have a restaurant supply store nearby, try seeing if they
> have any. Here in Austin, ACE MartRestaurant supply sells cast
> iron dirt cheap.
>
> http://www.acemart.com/search.php?Qu...image=s ubmit
>
> 10.5" Lodge skillet or griddle is $10. 12" = $16.
>
> -sw

Wal-mart and HEB also both carry lodge pans...

and at lower prices than that.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet > wrote in news:Omelet-
:

> Not so fast... Lighter weight CI does not mean it's worthless!
> My Griswolds are quite a bit lighter in weight than Lodge.

I highly doubt 3 of them together are about 1/3rd the weight of a 12"
lodge.

And in CI heavier is better as it retains heat better.

In article >,
Mike H > wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
> > Not so fast... Lighter weight CI does not mean it's worthless!
> > My Griswolds are quite a bit lighter in weight than Lodge.
>
> I highly doubt 3 of them together are about 1/3rd the weight of a 12"
> lodge.
>
> And in CI heavier is better as it retains heat better.

Up to a point.......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Chris Marksberry" wrote >
>
> I picked up a Lodge cast iron skillet (10-1/4") at Wal-Mart for about
> $9.95
> + tax and I've been pleased with it. It did come pre-seasoned, but I
> seasoned it anyway to be on the safe side.
>
> Since I'm quite small it's the only piece of cast iron I currently own
> because of the weight of cast iron (wish I had the strength to handle a
> cast
> iron Dutch oven).
>
> I bought it for making a pineapple upside-down cake... YUM!
>
> Chris in Pearland, TX

I also use mine for making cornbread. Put a dollop of lard or shortening in
the pan first, put the pan in the oven while it's preheating, then pour the
batter into the sizzling fat once the oven is up to temperature. Protect
your hands!!!

Dora

"OmManiPadmeOmelet" wrote:
>
>
> Many people are perfectly happy with "Lodge" brand cast iron which is
> inexpensive. I personally don't like it because I find the finish to be
> too rough.
>
> I like my Griswolds. The interior is very smooth and takes a nice
> seasoning quickly. They are antiques tho' so I've paid up to $50.00 plus
> for a 10" and 12".
>
> That's ok tho', they last several generations. <G>
>
And that's true - I have a 10" Wagner, used by my MIL and who may have
inherited it herself. Its interior finish is as smooth as satin and the
bottom is also smooth. It's my pan of choice for cornbread.

I have a Lodge cornbread pan (divided into sections) that I really dislike
and have hardly used, because of the finish. So it goes. (Reminder to me:
work on it more.)

Dora

holy cow! got quite a few answers very quickly and learned a ton about cast
iron cookery.

i just wish someone could speak to the quality of martha stewart's 3 piece
set.

thanks,

mike


"mike" > wrote in message
. ..
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some of
> the finish is scraped and scratched. somehow it must be getting in the
> food.
>
> thinking of going back to cast iron. the prices are all over the place. i
> saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> single 11" cast iron skillet for over $100 at a cooking specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality? anyone here use martha's cast iron stuff?
>
> thanks,
>
> mike
>

In article <suysg.4306$pB.2155@trnddc06>, "limey" >
wrote:

> "OmManiPadmeOmelet" wrote:
> >
> >
> > Many people are perfectly happy with "Lodge" brand cast iron which is
> > inexpensive. I personally don't like it because I find the finish to be
> > too rough.
> >
> > I like my Griswolds. The interior is very smooth and takes a nice
> > seasoning quickly. They are antiques tho' so I've paid up to $50.00 plus
> > for a 10" and 12".
> >
> > That's ok tho', they last several generations. <G>
> >
> And that's true - I have a 10" Wagner, used by my MIL and who may have
> inherited it herself. Its interior finish is as smooth as satin and the
> bottom is also smooth. It's my pan of choice for cornbread.

I've read/heard that Wagner is comparable to Griswold, and a bit less
pricey. :-) Not tried it, yet...

>
> I have a Lodge cornbread pan (divided into sections) that I really dislike
> and have hardly used, because of the finish. So it goes. (Reminder to me:
> work on it more.)

Shop wheel. <lol>
Grind that puppy smooth?

CI is a lifetime investment. It just does not wear out for, what, 200
years or so? <G>

>
> Dora
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article > ,
"mike" > wrote:

> holy cow! got quite a few answers very quickly and learned a ton about cast
> iron cookery.
>
> i just wish someone could speak to the quality of martha stewart's 3 piece
> set.
>
> thanks,
>
> mike

Simple.

Don't bother.
It's probably a rip-off..........

You are paying for the name.
There is a reason nobody commented on it.
There are too many other tried and true brands.

I'd have to see it and handle it in person to make a true judgement, and
cook a few meals in it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article > ,
"mike" > wrote:

> holy cow! got quite a few answers very quickly and learned a ton about cast
> iron cookery.

Like I said...
CI practically has a "cult" following...... <lol>

There is a good reason for that tho'.

Cheers! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" wrote

"limey" > wrote:
>
>> "OmManiPadmeOmelet" wrote:
>> >
>> > Many people are perfectly happy with "Lodge" brand cast iron which is
>> > inexpensive. I personally don't like it because I find the finish to be
>> > too rough.
>> >
>> > I like my Griswolds. The interior is very smooth and takes a nice
>> > seasoning quickly. They are antiques tho' so I've paid up to $50.00
>> > plus
>> > for a 10" and 12".
>> >
>> > That's ok tho', they last several generations. <G>
>> >
>> And that's true - I have a 10" Wagner, used by my MIL and who may have
>> inherited it herself. Its interior finish is as smooth as satin and the
>> bottom is also smooth. It's my pan of choice for cornbread.
>
> I've read/heard that Wagner is comparable to Griswold, and a bit less
> pricey. :-) Not tried it, yet...

I've heard that, too, but I haven't priced either make - they're both
considered antique.
>
>> I have a Lodge cornbread pan (divided into sections) that I really
>> dislike
>> and have hardly used, because of the finish. So it goes. (Reminder to
>> me:
>> work on it more.)
>
> Shop wheel. <lol>
> Grind that puppy smooth?
>
> Om

DH has done that but the problem is getting up into the points (i.e., it's a
circular pan divided into sections.) Of course, our house fire and the
subsequent cleaning people didn't exactly help, either, so I'm starting back
to essentially bare metal. I just keep putting it off, since I'm happy with
the Wagner.

Dora

OmManiPadmeOmelet > wrote in news:Omelet-
:

>> I highly doubt 3 of them together are about 1/3rd the weight of a 12"
>> lodge.
>>
>> And in CI heavier is better as it retains heat better.
>
> Up to a point.......

And that point is well above the weight of the ones I was talking about, I
wasn't saying only buy the heaviest CI you can get, just that ultra light
weight CI is not a good thing, because what makes it good is not existant,
it's mass.

"mike" > wrote in
. net:

> holy cow! got quite a few answers very quickly and learned a ton about
> cast iron cookery.
>
> i just wish someone could speak to the quality of martha stewart's 3
> piece set.
>
> thanks,
>
> mike
>
>
> "mike" > wrote in message
> . ..
>> hello,
>>
>> lately when i look at our non-stick pans/skillets i notice where some
>> of the finish is scraped and scratched. somehow it must be getting in
>> the food.
>>
>> thinking of going back to cast iron. the prices are all over the
>> place. i saw a 3 piece skillet set by ol'martha stewart for $16 at
>> k-mart and a single 11" cast iron skillet for over $100 at a cooking
>> specialty store.
>>
>> is cast iron "cast iron," if you know what i'm trying to ask? are
>> there vaying degrees of quality? anyone here use martha's cast iron
>> stuff?
>>
>> thanks,
>>
>> mike


mike,

http://tinyurl.com/ggwk5

Her pans are from Lipper International. Made in China. From the picture,
the pans appear to have a very rough surface. PITA to clean well. I got
two Lodge pans that were just as bad. Poor quality control!

OmManiPadmeOmelet wrote:

> Cast iron cookware is almost a "cult" subject......
> You either worship it, or you hate it.


Where is Sheldon when we need him? He is vitriolic on the subject of
(hating) cast iron, he'd be accusing us of being "cheap b*st*rds" with
"taste in the A$$ disease"...

--
Best
Greg

"Gregory Morrow" > wrote in
message k.net...
>
> OmManiPadmeOmelet wrote:
>
> > Cast iron cookware is almost a "cult" subject......
> > You either worship it, or you hate it.
>
>
> Where is Sheldon when we need him? He is vitriolic on the subject of
> (hating) cast iron, he'd be accusing us of being "cheap b*st*rds" with
> "taste in the A$$ disease"...
>
> --
> Best
> Greg
>
Hmmm... what does Sheldon approve of when it comes to cookware? I've
noticed when All-Clad is mentioned he refers to it as All-Crap (or something
like that). Also (heaven forbid) if a 1 qt. saucepan is mentioned he says
he doesn't want to eat at your house because you can't expect any food to
served <g>

Chris in Pearland, TX

OmManiPadmeOmelet wrote:
> In article <suysg.4306$pB.2155@trnddc06>, "limey" >
> wrote:
>
>> "OmManiPadmeOmelet" wrote:
>>>
>>>
>>> Many people are perfectly happy with "Lodge" brand cast iron which
>>> is inexpensive. I personally don't like it because I find the
>>> finish to be too rough.
>>>
>>> I like my Griswolds. The interior is very smooth and takes a nice
>>> seasoning quickly. They are antiques tho' so I've paid up to $50.00
>>> plus for a 10" and 12".
>>>
>>> That's ok tho', they last several generations. <G>
>>>
>> And that's true - I have a 10" Wagner, used by my MIL and who may
>> have inherited it herself. Its interior finish is as smooth as
>> satin and the bottom is also smooth. It's my pan of choice for
>> cornbread.
>
> I've read/heard that Wagner is comparable to Griswold, and a bit less
> pricey. :-) Not tried it, yet...
>
>>
>> I have a Lodge cornbread pan (divided into sections) that I really
>> dislike and have hardly used, because of the finish. So it goes.
>> (Reminder to me: work on it more.)
>
> Shop wheel. <lol>
> Grind that puppy smooth?
>
> CI is a lifetime investment. It just does not wear out for, what, 200
> years or so? <G>
>
>>
>> Dora

My newest cast iron pan is about 25 years old, a Lodge 10" grille pan. That
is the only one I have ever bought myself. I have at least 20 assorted
types/brands/sizes/shapes, I have inhereted from my parents and in-laws. I
have pans by all three brands, Lodge, Wagner and Griswolds and all are
pretty smooth inside and out. I would guess the Lodge being rough is
something new since they started making them in China. I did look at some
Lodge awhile back and didn't see the rough finish some speak of.

--

Joe Cilinceon

Chris Marksberry wrote:
> "Gregory Morrow" >
> wrote in message
> k.net...
>>
>> OmManiPadmeOmelet wrote:
>>
>>> Cast iron cookware is almost a "cult" subject......
>>> You either worship it, or you hate it.
>>
>>
>> Where is Sheldon when we need him? He is vitriolic on the subject of
>> (hating) cast iron, he'd be accusing us of being "cheap b*st*rds"
>> with "taste in the A$$ disease"...
>>
>> --
>> Best
>> Greg
>>
> Hmmm... what does Sheldon approve of when it comes to cookware? I've
> noticed when All-Clad is mentioned he refers to it as All-Crap (or
> something like that). Also (heaven forbid) if a 1 qt. saucepan is
> mentioned he says he doesn't want to eat at your house because you
> can't expect any food to served <g>
>
> Chris in Pearland, TX

One of my very first posts here on rfc I mentioned my brother had gotten
some name brand cookware; Sheldon accused me of wanting to steal my
brother's cookware. It was really ridiculous since I've never coveted
anything name brand. Wish I could even remember the name of that non-stick
stuff. (laughing)

I love my cast iron. I also love the grannyware (spatterware) stuff they
sell at Lehman's. It washes clean so simply and easily. The only problem
is it doesn't have lids.

Jill

"mike" > wrote in message
. ..
> hello,
>
> lately when i look at our non-stick pans/skillets i notice where some of
the
> finish is scraped and scratched. somehow it must be getting in the food.
>
> thinking of going back to cast iron. the prices are all over the place. i
> saw a 3 piece skillet set by ol'martha stewart for $16 at k-mart and a
> single 11" cast iron skillet for over $100 at a cooking specialty store.
>
> is cast iron "cast iron," if you know what i'm trying to ask? are there
> vaying degrees of quality? anyone here use martha's cast iron stuff?
>
> thanks,
>
> mike

As to cast iron -

While there are a few different types of cast iron, I believe all cast iron
cookware is basically the same class of cast iron.
And IMHO, it's the thermal qualities of iron and the non-stick surface
that make cast iron a desirable cooking surface.

As to thermal qualities:
- you are using the heat capacity and the conductivity of the iron, so a
heavier pan takes longer to heat and longer to change in temperature than a
thinner one, but it also won't chill as fast as a thin pan when food is put
into the pan.
IMHO, a pone pan doesn't need to be as heavy as a frying pan. How heavy
you want probably depends on what you plan to cook/fry in the pan.

As to non-stick - that is from "smooth" and from the coating on the surface.

A recent thread in this NG adressed the seasoning methods and why the
surface coating is what it is, and basically - there may be more than one
kind of "seasoning" when people talk about "seasoning".
(My iron pans are very smooth, black, and dry - and more non-stick for
most things than my commercial teflon-ceramic pans. My pans are "seasoned"
and yet they are without any discernable oil on the surfaces.)

The aspirations (the little points and ridges on the metal surface that
make the metal seem rough) wear away fairly quickly in use, especially if
you scrape the rough surface with a steel spatula after cooking but while
hot, and then clean it lightly-oily and hot with a natural bristle brush and
a very tiny splash of water.

That said - I had a friend who wanted a "good" cast iron pan, i.e., she
wanted a smooth iron pan and lacked the patience to "grow her own".
I bought her a cast iron pan (might have been a Lodge) and used my
oscillating sander with silicon carbide paper (100 grit, then 200, then
320) to smooth it, and then I seasoned and finished it with a few heatings
and "spatula and oil cleaning".
It was as smooth as my 30 year old pans.

Background on the smoothing -
Metal is shaped and formed by cutting (like a file which removes metal)
and by smearing (like a hone or strop, which do not remove metal but rather
smears it).

My theory is that
1) since aspirations are small bits of iron above the rest of the iron
surface,
2) since the tips of aspirations have much less area and thus see much
greater pressure when hit by the spatula,
3) since the tips of aspirations corrode very much faster than the lower
main surface, and when oxidized they become weaker and more brittle,
4) and that when metal is rapidly cooled (looking at the aspiration, not the
whole pan), cast iron being a mass of stress concentrations in its matrix,
the very tips of the apsirations crack

a) thus the steel spatula "bends over" or knocks off any iron tips above
the average plane of the spatula as it strikes them, and
b) the heat of cooking accelerates the oxidation, and the quick clean with
a tiny splash of water contracts the small tips more rapidly than the main
surface, so the very ends of the tips break off over and over, making for
smaller and smaller aspirations, until the tips are stable relative to the
average height,

and the pan is then smooth.

fwiw...
(you get what you pay for :-) )


>
>

> CI practically has a "cult" following...... <lol>
> There is a good reason for that tho'.

I was once told by an older physician that before the 1960's, he rarely, if
ever saw anaemia in women because 'back then' people used cast iron daily.
In the late 50's and onward there was a major shift to stainless steel,
aluminum, and Teflon... Then he started seeing a very noticeable increase in
anaemic women...

~R~

~xy~ wrote:
>> CI practically has a "cult" following...... <lol>
>> There is a good reason for that tho'.
>
> I was once told by an older physician that before the 1960's, he
> rarely, if ever saw anaemia in women because 'back then' people used
> cast iron daily. In the late 50's and onward there was a major shift
> to stainless steel, aluminum, and Teflon... Then he started seeing a
> very noticeable increase in anaemic women...
>
> ~R~

You know my grandmother, well up into her late 60's ate red meat her whole
life. A doctor told her she had suddenly gotten high blood pressure that was
due to her diet. She took his advise and quit eating red meat and went on a
low colestrol diet of no eggs, chicken, turkey, fish etc. She quickly
became anaemic for the first time in her life and stayed that way until she
died in her late 70's. Oh and her high blood pressure never really improved,
according to doctors though it never seemed to bother her. She died in her
just before her 80th birthday while under surgery having a toe removed.

--

Joe Cilinceon

In article <HKysg.4308$pB.4061@trnddc06>, "limey" >
wrote:

> "OmManiPadmeOmelet" wrote
>
> "limey" > wrote:
> >
> >> "OmManiPadmeOmelet" wrote:
> >> >
> >> > Many people are perfectly happy with "Lodge" brand cast iron which is
> >> > inexpensive. I personally don't like it because I find the finish to be
> >> > too rough.
> >> >
> >> > I like my Griswolds. The interior is very smooth and takes a nice
> >> > seasoning quickly. They are antiques tho' so I've paid up to $50.00
> >> > plus
> >> > for a 10" and 12".
> >> >
> >> > That's ok tho', they last several generations. <G>
> >> >
> >> And that's true - I have a 10" Wagner, used by my MIL and who may have
> >> inherited it herself. Its interior finish is as smooth as satin and the
> >> bottom is also smooth. It's my pan of choice for cornbread.
> >
> > I've read/heard that Wagner is comparable to Griswold, and a bit less
> > pricey. :-) Not tried it, yet...
>
> I've heard that, too, but I haven't priced either make - they're both
> considered antique.

Both are on ebay if you want to cruise there just for grins.

> >
> >> I have a Lodge cornbread pan (divided into sections) that I really
> >> dislike
> >> and have hardly used, because of the finish. So it goes. (Reminder to
> >> me:
> >> work on it more.)
> >
> > Shop wheel. <lol>
> > Grind that puppy smooth?
> >
> > Om
>
> DH has done that but the problem is getting up into the points (i.e., it's a
> circular pan divided into sections.) Of course, our house fire and the
> subsequent cleaning people didn't exactly help, either, so I'm starting back
> to essentially bare metal. I just keep putting it off, since I'm happy with
> the Wagner.

A dremmel tool can get into the small spaces. :-)

>
> Dora
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article 0>,
Mike H > wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
> >> I highly doubt 3 of them together are about 1/3rd the weight of a 12"
> >> lodge.
> >>
> >> And in CI heavier is better as it retains heat better.
> >
> > Up to a point.......
>
> And that point is well above the weight of the ones I was talking about, I
> wasn't saying only buy the heaviest CI you can get, just that ultra light
> weight CI is not a good thing, because what makes it good is not existant,
> it's mass.

How light was it? :-)

I'll grant you, my #12 Griswold is lighter than a #12 lodge, but I still
have to use two hands to lift it to pour stuff out of it...
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"jmcquown" > wrote:

> Chris Marksberry wrote:
> > "Gregory Morrow" >
> > wrote in message
> > k.net...
> >>
> >> OmManiPadmeOmelet wrote:
> >>
> >>> Cast iron cookware is almost a "cult" subject......
> >>> You either worship it, or you hate it.
> >>
> >>
> >> Where is Sheldon when we need him? He is vitriolic on the subject of
> >> (hating) cast iron, he'd be accusing us of being "cheap b*st*rds"
> >> with "taste in the A$$ disease"...
> >>
> >> --
> >> Best
> >> Greg
> >>
> > Hmmm... what does Sheldon approve of when it comes to cookware? I've
> > noticed when All-Clad is mentioned he refers to it as All-Crap (or
> > something like that). Also (heaven forbid) if a 1 qt. saucepan is
> > mentioned he says he doesn't want to eat at your house because you
> > can't expect any food to served <g>
> >
> > Chris in Pearland, TX
>
> One of my very first posts here on rfc I mentioned my brother had gotten
> some name brand cookware; Sheldon accused me of wanting to steal my
> brother's cookware. It was really ridiculous since I've never coveted
> anything name brand. Wish I could even remember the name of that non-stick
> stuff. (laughing)
>
> I love my cast iron. I also love the grannyware (spatterware) stuff they
> sell at Lehman's. It washes clean so simply and easily. The only problem
> is it doesn't have lids.
>
> Jill

Depending on the pot size, you might be able to find some generic lids
to fit them...

Somehow the lid to my pasta pot got lost (I'm sure it'll turn up one of
these years) so I'm using a round corningware glass lid on top of it
when I do steaming.

Works fine. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article <CDAsg.152035$IK3.122482@pd7tw1no>,
"~xy~" > wrote:

> > CI practically has a "cult" following...... <lol>
> > There is a good reason for that tho'.
>
> I was once told by an older physician that before the 1960's, he rarely, if
> ever saw anaemia in women because 'back then' people used cast iron daily.
> In the late 50's and onward there was a major shift to stainless steel,
> aluminum, and Teflon... Then he started seeing a very noticeable increase in
> anaemic women...
>
> ~R~

Iron deficiency anemia is Rampant.......
I rarely see normal blood counts from women in the ER.
Kids are even worse....... :-(

I used to have borderline anemia even with the use of cast iron pans all
my life. It went away when I started eating meat with every single meal,
and making sure I have beef at least once per week. More often if and
when my serum iron levels go down.

Another common cause of anemia is B-12 and folate deficiency.
Combine all three for many older women _and_ men.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Joe Cilinceon" > wrote:

> ~xy~ wrote:
> >> CI practically has a "cult" following...... <lol>
> >> There is a good reason for that tho'.
> >
> > I was once told by an older physician that before the 1960's, he
> > rarely, if ever saw anaemia in women because 'back then' people used
> > cast iron daily. In the late 50's and onward there was a major shift
> > to stainless steel, aluminum, and Teflon... Then he started seeing a
> > very noticeable increase in anaemic women...
> >
> > ~R~
>
> You know my grandmother, well up into her late 60's ate red meat her whole
> life. A doctor told her she had suddenly gotten high blood pressure that was
> due to her diet. She took his advise and quit eating red meat and went on a
> low colestrol diet of no eggs, chicken, turkey, fish etc. She quickly
> became anaemic for the first time in her life and stayed that way until she
> died in her late 70's. Oh and her high blood pressure never really improved,
> according to doctors though it never seemed to bother her. She died in her
> just before her 80th birthday while under surgery having a toe removed.

Wow. I did not see this before my last post. :-)

I don't have high blood pressure.......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article 0>,
> Mike H > wrote:
>
>> OmManiPadmeOmelet > wrote in news:Omelet-
>> :
>>
>>>> I highly doubt 3 of them together are about 1/3rd the weight of a
>>>> 12" lodge.
>>>>
>>>> And in CI heavier is better as it retains heat better.
>>>
>>> Up to a point.......
>>
>> And that point is well above the weight of the ones I was talking
>> about, I wasn't saying only buy the heaviest CI you can get, just
>> that ultra light weight CI is not a good thing, because what makes
>> it good is not existant, it's mass.
>
> How light was it? :-)
>
> I'll grant you, my #12 Griswold is lighter than a #12 lodge, but I
> still have to use two hands to lift it to pour stuff out of it...

Every time you say "Griswold" I think of those Chevy Chase "vacation"
movies... stop that! (laughing)

Jill

Chris wondered:

> Hmmm... what does Sheldon approve of when it comes to cookware? I've
> noticed when All-Clad is mentioned he refers to it as All-Crap (or
> something like that). Also (heaven forbid) if a 1 qt. saucepan is
> mentioned he says he doesn't want to eat at your house because you can't
> expect any food to served <g>

Despite Sheldon's foul-mouthed slander directed at Italians, he uses Piazza
cookware, proudly manufactured in Italy.

Bob

"Bob Terwilliger" > wrote in message
...
> Chris wondered:
>
> > Hmmm... what does Sheldon approve of when it comes to cookware? I've
> > noticed when All-Clad is mentioned he refers to it as All-Crap (or
> > something like that). Also (heaven forbid) if a 1 qt. saucepan is
> > mentioned he says he doesn't want to eat at your house because you can't
> > expect any food to served <g>
>
> Despite Sheldon's foul-mouthed slander directed at Italians, he uses
Piazza
> cookware, proudly manufactured in Italy.
>
> Bob
>
>
Thanks Bob,

So he hates Italians too. Interesting... wonder why he hates so many
things and people. Probably hates Texans also.

Chris in Pearland, TX