4 ms·
The primary difference between vintage, “artisanal” and modern cast iron (eg: lodge) is the former is machined and the latter isn’t. Cast iron, seasoned, is su
by ryanobjc 8y ago
The primary difference between vintage, “artisanal” and modern cast iron (eg: lodge) is the former is machined and the latter isn’t.
Cast iron, seasoned, is supposed to be slicker than non stick. You should be able to fry an egg in it.
With lodge you have to build up that non stick over the sand casting “bumpies” that are left over from the iron casting process.
They used to machine those out, especially on the cook surface. Until this latest crop of modern cast iron manufacturers, one would typically have to retreat to vintage or perhaps machine your own.
I think most people just look at the sorry state of “lodge” then grab a pfa laden non stick and go home.
- m0zg 8y ago+1. I have a lodge cast iron and I prefer a $25 TFal Titanium. Everything sticks to the former, nothing (not even oil!) sticks to the latter. No PFOA in TFal either.
- WiseWeasel 8y agoThey use reinforced PTFE, versions of which are potentially also toxic, but not banned yet. From Tefal/T-fal's FAQ: >All non-stick coatings contain PTFE, the abbreviation for polytetrafluorethylene, a plastic polymer. It is a slippery ingredient, made up of molecules of tetra fluoro ethylene that only contain carbon and fluorine. Tefal/T-fal have been one of the main proponents and suppliers of teflon cookware (hence their name), switching formulas every so often, once the toxicity of the various generations of coating have become an issue.
- m0zg 8y agoEverything is "potentially toxic", especially in California. Currently, however, "scientific consensus" suggests PFTE is safe.
- WiseWeasel 8y agoI’ll reconsider after a millennium or two of usage.