Cast Iron

my lodge stuff cooking dinner last night. always turns out good
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i have this set if pans from china. the cooking surface is rough to say the least. they were a gift and are very near dog bowl status but i decided to take a grinder with a flap wheel to it. you can see a couple knicks, it takes skill for sure.

i got this one smoothed out and in the oven. we will see how itdoes
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i have this set if pans from china. the cooking surface is rough to say the least. they were a gift and are very near dog bowl status but i decided to take a grinder with a flap wheel to it. you can see a couple knicks, it takes skill for sure.

i got this one smoothed out and in the oven. we will see how itdoesView attachment 17553View attachment 17554

i've never had a problem with a rougher surface as the oil and seasoning will eventually fill things in and even it out. no problems with sticking or anything. just use it.
 
I just found this thread. I will catch up later. But to answer A LOT and if not bought at a garage sale Lodge is the only brand. Not the only one I use the only good one ha ha. (sarcasism)
I used to do a lot of cast iron cooking for family (not imeidiate) for camping trips then I couldn't even get someone to get firewood after 3 days of me doing it all.
The last 2 years I had beans, ham and cornbread all going outside for Thanksgiving at the same time and some pans going inside for appetizers like calf frys and other items.
 

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