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> I wouldn't try frying eggs in a cast iron, for instance (technically you can, but it requires an absurd amount of oil) Which means you need to do a better jo
by subhro 4y ago
> I wouldn't try frying eggs in a cast iron, for instance (technically you can, but it requires an absurd amount of oil)
Which means you need to do a better job at seasoning. Cast iron is used almost exclusively at my place and I use less than 1/2 TSp oil for eggs. Granted my newest skillets are made is 1930s.
- wutwutwutwut 4y agoI only use cast iron, some cheap pan i bought at Ikea a decade ago. Never seasoned it. I just put some butter in it and then throw in the eggs. What issue are we even talking about?
- moron4hire 4y agoA $50 angle grinder and a little time will turn $20 lodge cast iron pans into the kind of quality cast iron pans that I've seen people spend hundreds of dollars on to buy antiques.
- 55555 4y agoCan you elaborate?
- moron4hire 4y agoBefore something like the 1950s, casting techniques created a much rougher pan that fundamentally required grinding of the surfaces to make a usable cook surface. New(er) casting techniques developed that had a much tighter sand-pack for the casting mold, plus some sand blasting after the mold, made for a faster production cycle, but at the cost of leaving a slightly pebbly surface on the pan. Because the older techniques weren't close to usable after the casting, the cleanup process made for a smoother pan. Because the newer techniques were much closer to usable after the mold, less cleanup was put into them, resulting in a rougher pan. A cheap angle grinder is good enough for the relatively soft iron alloy used in cast iron pans. Grind the surface down smooth (don't forget to wear a face mask!), then finish up with increasing grades of sandpaper until you get a nearly mirror surface on the pan. Season the pan a couple of times and you'll be left with one of the most durable, non-stick surfaces for cooking that you can possibly have.
- convolvatron 4y agoI think even without the angle grinder it wouldn't take much work starting at 220 by hand. use vegetable or food safe mineral oil and wet/dry paper.
- moron4hire 4y agoYears of working as a programmer have left me with little in the way of endurance in my ligatures. Anything involving "elbow grease" is not a great idea for me. Even an orbital sander has too much vibration/takes too much down pressure for me.
- ElevenLathe 4y agowhat do you do with the angle grinder?
- moron4hire 4y agoWell, you don't use it to cut the handle off. You grind the bottom of the pan smooth. Isn't that obvious? I guess not, apparently. But it seems like it should be.
- outericky 4y agoSince it wasn't obvious - the inside of the pan :D
- jgalt78 4y agoUsing what kind of attachment?
- aksss 4y agoFlap disc… https://www.amazon.com/Flap-Grinding-Disc-Assorted-Pack/dp/B06Y4FLCXG/ https://www.amazon.com/Flap-Grinding-Disc-Assorted-Pack/dp/B...
- dghlsakjg 4y agoa flap disc. Seems like overkill though. You could probably just hand sand it to be honest.
- aksss 4y agoProbably, random orbital sander would do the trick, but slower and chew through a lot of sanding discs. It took me years to finally acquire a grinder - just no real need between sanders and saws. Once I started working on concrete and metal it became necessary, and now it seems like a luxury for all the little things which I probably should have been enjoying a long time ago. But IME, most people under 40 don’t have an angle grinder laying about. So borrow one from a 40+ friend before making the ROS do the work, IMO.