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What really impressed me with cast iron skillets is how they actually get better with use. I bought my first cast iron skillet 10 years ago, originally it came
by sunaurus 4y ago
What really impressed me with cast iron skillets is how they actually get better with use. I bought my first cast iron skillet 10 years ago, originally it came with a relatively rough cooking surface. This meant that it was still somewhat sticky even after seasoning it.
But now, 10 years later, the cooking surface has worn to a completely smooth state through constant use, it's very easy to cook anything on it without sticking.
- deleted 4y ago[deleted]
- jlkuester7 4y agoMy grandmother has some cast iron pans (one of which came from her mother) that are so smooth to the touch that it is hard to believe they are the same material as the gritty Lodge pans at the store. This is what I love most about these pans! It completely flips the script on our disposable culture and gives you something that just keeps improving as the decades go by!
- dmitriid 4y agoDoesn't this also mean you ingest all that wonderfully scraped material?
- sneak 4y agoIt's just polymerized cooking oil. There is worse stuff in tap water.
- willismichael 4y agoWell, it's that and iron. If I understand correctly, cat iron cookware is sometimes recommended for people who are anemic.
- robocat 4y agoI would be interested to measure what impurities are in cast iron cookware: I presume they use the cheapest recycled iron possible? https://pubmed.ncbi.nlm.nih.gov/9287087/ https://pubmed.ncbi.nlm.nih.gov/9287087/
- jdougan 4y agoIn the old days, they finished the pan interiors more than they do now. I've known people who buy a modern cast iron pan and have a machine shop smooth out the cooking surface.
- na85 4y agoI just used an orbital sander on mine. It does scrambled eggs no probt.
- jasonwatkinspdx 4y agoYup, it's this. Lodge pans are good for the price but part of that price is they skip the polishing, so the surface is basically just what comes out of the sand cast. The old griswald pans are prized by bargain hunters because of their near glass like smoothness. I dated someone that had a huge collection she'd found via craigslist and the like. Cooking with the smaller pans was really fun.
- wyclif 4y agoI highly recommend these pans for that reason: https://fieldcompany.com/products/field-cast-iron-skillet https://fieldcompany.com/products/field-cast-iron-skillet
- sooheon 4y agoYour family definitely are not at risk of anemia!
- jaredhallen 4y agoWhen I got my 12" Lodge a number of years ago, I just hit the cooking surface with a flapper wheel on the angle grinder. It only took a few moments and turned out super smooth. I love that pan. Still use it every day, probably 10 years later.