04-30-2018, 04:12 PM
#41
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I have all lodge.  I polished them with an orbital sander from 80 grit down to 220.  Best cooking surface I could ask for.  Smooth as glass

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 04-30-2018, 08:43 PM
#42
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I did much the same thing with my CI . Did our friends also and she raves about it.

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 05-01-2018, 05:04 AM
#43
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I am more than happy with my ancient Griswold cast iron.  They have been around longer than me and my pans are what ought to be pictured when the term "black iron" is used.  I still use an enameled Dutch Oven when making tomato based stews or soups but everything else including deglazing I can do in the straight iron pans/pots.  My griddles are as nonstick as Teflon and much more pleasant to use.  Heavy?  Yes, but I'm heavier than I should be and I'd not want to be kicked to the curb for something lighter.  (Though my wife has likely considered it).

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