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Off Topic Off Topic - General non-Corvette related discussion. |
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11-13-2023, 10:13am | #21 | ||||||
Barn Stall Owner #45
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11-13-2023, 11:06am | #22 | |||||||
Barn Stall Owner #421
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Agree that these are not non stick. However, the antique ones are as smooth as glass and are excellent, the new ones like a Lodge I have take about a year's worth of cooking and steel spatula wear to smooth out. I use a dab of lard or olive oil or sometimes bacon grease. And mine gets use pretty much every day. My 80-90 year old 12" is a favorite. The great thing about cast iron is heat retention for even cooking. And you really can't pan broil with a teflon pan. It won't hold up. |
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11-13-2023, 11:06am | #23 | ||||||
A Real Barner
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I remember my mom making waffles on a waffle iron that was so freaking old and perfectly seasoned....one day the German woman across the street asked if we had on she could borrow.....next day shr brought it back and she must have worked for hours with steel wool etc to get it looking like new !
My mom was polite and told her that she had removed soooo many years of seasoning but she would just do it again Never loaned out anything like that again. |
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11-13-2023, 11:11am | #24 | |||||||
Chief Electrician
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It takes some practice. Any changes in heat that are needed, don't happen fast. Up or down. |
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11-13-2023, 11:41am | #25 | ||||||
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A lot of the new cast iron stuff you buy now does have the rough texture to it, I've seen people recommending actually sanding down to 80 grit before seasoning.
I have some brand new cast iron stuff I won in a giveaway but I've not had the occasion to use them yet. I get all my cooking done with my stainless all clad and one non-stick dedicated to eggs. But I might give the sanding stuff a try just out of curiosity and because I just bought a couple of palm sanders. |
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11-13-2023, 11:45am | #26 | |||||||
Chief Electrician
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I guess I should have kept going. |
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11-13-2023, 12:38pm | #27 | ||||||
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Definitely, you don't need the texture to grab grease. Texture you can see is way bigger than the seasoning layer that is microns thick. If anything the little pits holding more oil than you expect is why it's sticky.
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11-13-2023, 12:46pm | #28 | ||||||
Barn Stall Owner #116
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Easier to drive to Waffle House,,,
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11-13-2023, 12:48pm | #29 | ||||||
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Two smaller pans I got new were rough inside. Roloc discs until smooth as I could get them before seasoned them. Razoor blade can scrape them clean if needed smooth
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11-13-2023, 1:19pm | #30 | ||||||
Barn Stall Owner #421
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That's ghey. We like to cook up in here. I even cook my marinated tri-tips in a skillet and my ribeyes on a 95 year old Axford Broiler (iron skillet with ribs on the bottom). 6 minutes per side for the tri-tip and then rest covered for 15 minutes, and for the ribeyes, 3 to 4 minutes per side and done to perfection.
**** going out for inferior food that is 8 times more expensive than my excellent home cooked stuff. And having to smell and taste fat women's perfume as I'm trying to eat. |
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11-13-2023, 1:23pm | #31 | ||||||
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11-13-2023, 1:25pm | #32 | |||||||
Barn Stall Owner #116
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