/ck/ - Food & Cooking

[Anonymous No.15252886]

Anyone ever try smoothening their cheapshit cast iron to make it old school? I didn't know what I was missing until an old cajun friend of my dad's cooked some steaks in an old Griswold pan

[strawman !!9eSatjbJatr No.15252894]

What do you mean by smoothing? Is the cooking surface on modern pans rough?

[Anonymous No.15252899]

no because mine are already old but if you buy new ones you really should

[Anonymous No.15252918]

>>15252894
Yes, old cast iron is smooth as glass. Modern cast iron is sand cast then left rough. The reasoning is that it takes seasoning better but in reality it just makes it faster and cheaper

[strawman !!9eSatjbJatr No.15252978]

>>15252918
I can't imagine why you would want a rough cooking surface. Get that fixed asap

[Anonymous No.15253021]

>>15252978
I think it's something to do with the meat releasing when it's done?

[Anonymous No.15253026]

>>15252978
Things are made cheaper, or at least we are cheap so buy the cheaper made things. Bought a cast iron skillet, smaller pan, Dutch oven, and.. Flat iron? Square thing with one flat side and one "ribbed" side, whatever that's called. Cost $50 for the set. It's all garbage. They have surfaces you could sand wood with easily. Not much sticks, to be fair, the seasoning is being maintained just fine. But I can imagine it'd be far superior if it was actually smooth.

[strawman !!9eSatjbJatr No.15253041]

>>15253026
Mine, which are probably old as fuck, are smooth and as long as I haven't done something stupid to ruin the season don't have any problems with things sticking. A rough surface sounds like it would be a gigantic pain in the ass to clean if you did anything besides solid pieces of meat.

[Anonymous No.15253053]

>>15252978
>Get that fixed asap
how would one accomplish that without destroying the cast skin surface
thats like asking for the shit to rust

[Anonymous No.15253061]

>>15253053
The same way they did it after they cast them originally sand and buff.

All cast iron comes out of the sand with a rough finish

[Anonymous No.15253064]

>>15253053
Sand it, then immediately start seasoning it.

[strawman !!9eSatjbJatr No.15253065]

>>15253053
Reseasoning pans is easy as fuck. I had to completely strip down one of mine when my retarded sister put it in the dishwasher once, and once the rust was off it seasoned just fine and works today. I do recommend a couple layers of it though.

[Anonymous No.15253110]

>>15252886
yeah people do that. just a new production lodge, sand it, then refinish it. I suspect they stopped making it that way from the factory to save on costs. once you get enough seasoning built up on the pan the difference of the underlying material is not as great anyways as the seasoning fills in the gaps. however if you ever have to re season it a smoother (but not super polished) pan will be much quicker to get a new finish.

[Anonymous No.15253120]

>>15252886
Spray it down with some vinegar and let it rust a few days outside, then hit it with the steel wool. Do this a couple times and it'll be glassy smooth inside, then just season as usual.

[Anonymous No.15253129]

I bought a "modern" lodge in 2005 and it's smooth as glass now. Never had a problem with sticking. You don't know how to use cast iron.

[Anonymous No.15253162]

>>15252886
I don't know about "old school", but my family's home does have a whole nesting set of Grandmother's Skillets, of what brand I don't know but while they work real well they've got decades of patina, the pans real well-kept but I couldn't imagine taking it down to the metal and reseasoning.
mine however, I have a cheap Ozark Trail (camping brand) 10inch skillet, really roughly-finished metal but used thoroughly for a long time so the "roughness" is just a slight texture underneath the smooth nonsticky polymerized surface. though I've since retired it.
later at work someone had set out a box of kitchenware ("move-out season" in a universitytown) and I picked a 10.25" Lodge, went the whole 9 yards. I gave it hard scrubs with abrasivepad and oxalic acid, dried it, I washed it a million times, soaked in vinegar, gave it bakingsodaandrocksalt scrub, sandpapered the hell outta it by hand, when I seasoned it I put it through round after round after round after round of refined-coconut-oil seasoning. I use it often and I love it very much.

[Anonymous No.15253179]

Take the finexpill anon
Those 8 (4) pour spouts beckon ther

[Anonymous No.15253335]

>>15253065
im not talking about the seasoning but the cast skin that is a natural rust barrier

[Anonymous No.15253403]

>>15253335
What the fuck are you talking about? The metal composition of the entire pan is the same throughout, it's only the surface that's been seasoned to have a rust barrier/non stick quality

[Anonymous No.15253429]

>>15253403
>metal composition of the entire pan is the same throughout
it is literally not you dimwit
cast iron skin contains larger crystals and a higher amount of additives like silica.
it is what gives cast iron higher corrosion resistance against acids and water than steel

[Anonymous No.15253557]

>>15253429
I can't find a single source regarding crystals or silica additives applied only to the surface of cast iron. Are you making this shit up?

[Anonymous No.15253579]

>>15253429
Show me the part of a cast iron pan that is steel.

[Anonymous No.15253585]

I own a lodge carbon steel pan and it became smooth after ~3 weeks of use

[Anonymous No.15253609]

Proper seasoning negates any texture. I have 13 layers of baked on flax oil over the entire surface of the pans and I redo it annually. It ends up with a smooth slick glossy piano black finish that is basically on par with teflon in terms of nonstick properties.

[Anonymous No.15253630]

>>15252886
Just buy a good cast iron, they have smooth ones. $15 cast iron is meh

[Anonymous No.15253639]

>>15252886
https://butterpatindustries.com/
Here you go, dont diy something unless you want an extra inferior product.

[Anonymous No.15253650]

>>15253053
Ppl do this like emmymadeinjapan for example has a video on using a drill sanding brush to smooth a pan. You get a mirror finish (which would rust easily) but then you re-season and it turns black again.

[Anonymous No.15253718]

>>15253021
People I've talked to who think it's rough on purpose seem to think of the pan was smooth then the seasoning wouldn't have anything to stick to, but of course that's horse shit.

It's just cost-cutting because it's cheaper and faster to not take an extra step to smooth the surfaces before shipping them out.

>>15252886
Definitely worth doing if you've got time, you can just use sandpaper starting with a really low grit and moving up until it's smooth, but if you have access to a handheld grinder you can get a wire wheel attachment that'll take care of it way faster.

[Anonymous No.15253727]

>>15253630
Iron is iron. Doesn't matter if they polished it at the factory or I did it in my garage, so I'll skip spending 10 times as much for no reason, thanks.

[Anonymous No.15253745]

>>15253639
$300 for a skillet that costs $5 to manufacture, pass.

[Anonymous No.15253763]

>>15253429
Cast iron is not corrosion-resistant at all you braindead redditor, that's why it has to be seasoned.

[Anonymous No.15253857]

>>15253429
>cast iron skin contains larger crystals and a higher amount of additives like silica.
>it is what gives cast iron higher corrosion resistance against acids and water than steel

Kinda sometimes. There are corrosion resistant grades of high silicon cast iron and foundries can put chill plates and such to vary how the cast iron cools, but cheap cast iron cookware is just plain, one step above pig iron, cast iron cast in regular sand molds.

[Anonymous No.15253872]

>>15253639
>Here you go, dont diy something unless you want an extra inferior product.

JUST SPEND THE MONEY AND CONSOOM!

[Anonymous No.15253926]

>people are shelling out hundreds for smooth/light cast iron instead of just getting a fucking carbon steel pan

[Anonymous No.15253947]

Just buy an old one they're only $20. https://www.ebay.com/itm/Wagner-Ware-Unmarked-Cast-Iron-No-5-8-Skillet-Made-In-USA-Smooth-Bottom-5/274332037967

[Anonymous No.15254675]

>>15253926
>fell for the carbon steel meme

[Anonymous No.15254903]

I'm eyeing up my $17 pan and also eyeing up my fucking drill press. I can make this happen.

[Anonymous No.15255012]

>>15254903
Done it many times.
Load a sanding disc in the chuck and move in around.

[Anonymous No.15255085]

>>15252886
Just buy antique pans but not online. You'll be able to find old fucking pans for cheap that way. Estate sales and shit like that.

[Anonymous No.15255163]

>>15252886
>caring about the aesthetics of kitchenware
Not sure if cringe or based. I'm going with based.

[Anonymous No.15255317]

>>15255085
>estate sales
Fuck off only fag go antiquing.

[Anonymous No.15255468]

i just used my pre-seasoned lodge for the first time and the bacon and eggs stuck to it
and then when cleaning off the stuck food with a sponge and soap, i think i started to strip the pre-seasoning in certain areas, you can see where the surface is matte vs shiny with seasoning
and then those stripped areas immediately (less than 5 minutes since it touched water) started turning orange

what the fuck am i doing wrong

bad pic but you get the idea

[Anonymous No.15255654]

>>15255468
Factory seasoning is shit, strip it and start over. Sand it smooth first like we've been talking about, it'll be much better after you reseason it.

[Anonymous No.15255687]

>>15255654
after wiping it with oil, i can't really see the orange anymore

but the rough pebbly surface means it tears up paper/towels and collects fibers which sucks so i still think i'd like to sand it smooth at some point

[Anonymous No.15255701]

>>15255317
why would i allow the gays to take all nice things old people leave behind when they die?

[Anonymous No.15256009]

I manually sanded a small lodge cast iron (maybe 5 inch pan) then reseasoned it. I’m happy with the results. It cleans out much better without picking up fuzz from “lint free” towels. The easy clean up keeps it dry, and it seems more nonstick.

[Anonymous No.15256083]

>>15253429
it just comes preseasoned
i'm sorry I really don't want to insult you man you just didn't know
there's nothing magical on there
there's no "castskin"
it's just seasoning

[Anonymous No.15256096]

>>15254675
It's what every professional kitchen in the world uses, brainlet.

[Anonymous No.15256242]

>>15255687
>rough pebbly surface means it tears up paper/towels
Use tea towels or some kind of microfiber cloth.

[Anonymous No.15256731]

Instead of going through the hassle of trying to sand down and smooth out a new skillet, find an old one.

Better yet, find the rustiest most disgusting beat up piece of shit. As long as it's not made of rust and isn't cracked, the gnarliest decades old skillet can be remade beautifully.

[Anonymous No.15256859]

>>15256096
let me just fire up my professional stove in my home oh wait

[Anonymous No.15256876]

>>15255317
>mfw I go to estate sales all the time and I'm not a fag
>mfw I like midcentury modern furniture
>mfw I like vintage glassware
>mfw you're gay

[Anonymous No.15258131]

Every time I’ve tried to season a cast iron in the oven, it’s come out sticky. I used canola at like 400 degrees for an hour. What Am I missing?

[Anonymous No.15258171]

>>15255317
>>estate sales
>Fuck off only fag go antiquing.

Only dumb goy pay full price for substandard quality shit. Old furniture and utensils were made much better than modern aluminum and chipboard crap. Have plenty of 'mid century modern" oak furniture that's still rock solid and we paid almost nothing. Of course if you don't have the muscles to haul furniture, then overpay for having new crap delivered to your new crapbox condo.

[Anonymous No.15258663]

>>15256859
>he doesn't have one

[Anonymous No.15258844]

>>15253129
Same, my pan just gets smoother the more I use it. The seasoning is what makes it glassy, the iron surface has to be somewhat uneven for the seasoning to stick at all.

[Anonymous No.15258877]

You're supposed to polymerize the fats on the outer layer of the pan to get the smooth texture. The more even the fat and heat applied, the more consistent coating you'll get. I use lard, olive oil or just rendered fat

[Anonymous No.15259924]

I tried sanding one down but it's still a little rough, I abuse it more than my vintage stuff. Honestly the new Lodge pans are cheap enough that if you fuck it up it doesn't really matter. I bought a pre-1960 Lodge at Salvation Army earlier this year and stripped and reasoned it. It's my new favorite workhorse. They were smoother when made and years of use made them even better.

[Anonymous No.15259956]

>>15258131
you put too much oil, you need an extremely thin layer

[Anonymous No.15260683]

buy a carbon steel and chuck your last-century cast iron memeshit in the dumpster

[Anonymous No.15260708]

>>15259924
Loving the vintage waffle maker.

[Anonymous No.15261339]

>>15260708
It's nice.

[Anonymous No.15261357]

>>15261339
do you flip it?

[Anonymous No.15261365]

>>15260683
>throw away perfectly good thing and consoom new thing

[Anonymous No.15261370]

>>15258131
Just make french fries with lard to season it.

[Anonymous No.15261375]

>>15260683
Gay

[Anonymous No.15261407]

>>15258844
That's retarded and so are you. Yeah eventually if your repeatedly season a cast iron pan with a rough surface it'll smooth over but a smooth pan that's been seasoned once will be just as good if not better. Polymerized fat will stick to a smooth surface just fine dipshit.

[Anonymous No.15261578]

>>15261339
Griswold is collectable. That could be worth a lot of money.

[Anonymous No.15261884]

>>15261357
Yeah, the paddles seperate from the base and from each other. The top of the paddles form a ball that fit into a socket on the base that lest you flip it. Mine has a short base but there are high bases that let you flip them without lifting up the handles.

>>15261578
It's worth like $100-$150, I paid a shiny shekel for it.

[Anonymous No.15262034]

>>15258877
what you have couple mm thick layer of fucking fat and oil on the bottom of the pan?

[Anonymous No.15262141]

since we're on the topic of cast iron, how's the seasoning on my pan. there are some dull matte spots on the top, and no matter what I can't seem to get rid of them.

[Anonymous No.15262150]

>>15252886
>he doesnt have a family skillet passed down from egyptians that has the surface of glass
sorry pal there's no cheating. you'll just have to deal with the surface that you got

[Anonymous No.15262455]

>>15258877
>olive oil
Oh no no no, don’t use something with that low a smoke point.
You want a rendered animal fat that’s solid at room temp. I use a brand of rendered generic animal fat called ‘Supafry’.

[Anonymous No.15262463]

>>15258131
Wrong oil. Use rendered lard or similar.
Temp too low. 200 degrees is about right- in celsius.
Leave it to sit in the heat of the oven and naturally cool overnight or the polymerisation won’t complete.

[Anonymous No.15262468]

I ground down my Lodge with a drill and some sanding attachments. Didn't take too long and I like the result. I honestly don't think that it affects food sticking at all but it's so much more pleasant to run a flipper over a smooth surface.

[Anonymous No.15262471]

>>15262468

[Anonymous No.15262673]

>>15254903
Why are you posting Hullo on a cooking board?

[Anonymous No.15262699]

>>15262471
I get that eggs are the go-to thing to demonstrate non-stick, but cooking eggs in cast iron is so cringe. It's meant for high heat, so the eggs are always going to be overcooked - just as they are in that webm.

[Anonymous No.15262720]

>>15262699

>not liking a well fried exterior and runny yolks

Come on, now.

[Anonymous No.15262852]

>>15262699
>it's meant for high heat
lol, no, you can do high heat but that's only one thing its good at.

>>15262455
>>15262463
A lot of fats can make a base layer, gonna be a sticky mess if you put too much of anything on it.

[Anonymous No.15262866]

>>15262852
>you can do high heat but that's only one thing its good at
It's slow to heat up but retains heat once it's hot. It's one of the worst choices for cooking eggs.

[Anonymous No.15263557]

>>15253609
>It ends up with a smooth slick glossy piano black finish that is basically on par with teflon in terms of nonstick
please share your seasoning methods in detail

Also, I haven't hard of Bacchus before though I'm heavily into comics (guess I have shit taste). Summary sounds interesting. How is it?

[Anonymous No.15263674]

>>15253609

the fact that you redo it annually shows that you know fucking nothing about cast iron. what a waste of time.

[Anonymous No.15263677]

>>15256096
Not mine.

Source: Michelin star

[Anonymous No.15263685]

>>15262699
>It's meant for high heat
wrong

[Anonymous No.15264499]

>>15253609
lmaooooo you probably have to do it annually because flax seed fucking sucks for cast iron.

[Anonymous No.15264756]

>>15263677
Yeah but no kitchen uses cast iron either. It's mostly copper stuff that's very overpriced for home use and not really the same use case as cast iron, but carbon steel is the superior option to cast iron.

[Anonymous No.15264766]

>>15254903
"Die Safe"

[Anonymous No.15264802]

>>15264756

Not really. Copper pans are popular with French kitchens if that's what you mean. In the US every kitchen uses whatever pan the chef/owner has drank the Kool Aid for.

[Anonymous No.15265058]

>>15252918
>Yes, old cast iron is smooth as glass.

Machinist here, and cast iron is cast iron.

The oldy timey pans are smooth on the inside because they were turned (i.e. machined smooth) on a lathe, though in the attached pic the bottom of the pan is being turned.

[Anonymous No.15265069]

>>15253053
>cast skin surface

Machinist here again, and WTF are you talking about?

[Anonymous No.15265140]

>>15265058
>>15265069
What would it cost for me to hire one of you to machine down the inner surface of a cast iron skillet for me?

[Anonymous No.15265150]

It really makes no difference.

[Anonymous No.15265155]

>>15262468
Kek that's not even smooth you dumb fuck.

[Anonymous No.15265211]

>>15265140
>What would it cost for me to hire one of you to machine down the inner surface of a cast iron skillet for me?

Dunno, I never worked in the front office but probably $40-50 I guess? Look up “machine shop” on Bing/Google maps and stop by one of the job shops (a small machine shop that does odd jobs, not a big design and manufacturing facility) with your frying pan and ask them.

[Anonymous No.15266112]

>>15265211
>a small machine shop that does odd jobs, not a big design and manufacturing facility
How do I identify an odd job machine shop? What characteristics do I look for?

[Anonymous No.15266228]

If you have a drill you don't mind torturing get a paint/rust stripping drill head and use it to grind down the pan to smooth.

Or buy an expensive cast iron from a small manufacturer that polishes them at the factory.

[Anonymous No.15266298]

>>15266228
What's the point? Sanding it does nothing.

[Anonymous No.15266330]

>>15266298
That's why you buy the heads for stripping rush off metal. It takes a while but you can grind the rough surface smooth

[Anonymous No.15266389]

>>15266330
Why? Making it smooth doesn't do anything.

[strawman !!9eSatjbJatr No.15266566]

Hey /ck/, think these guys are worth saving?

[strawman !!9eSatjbJatr No.15266579]

>>15258131
You're putting the oil on too thick. It needs to be a very thin layer

[strawman !!9eSatjbJatr No.15266595]

>>15255317
>he doesn't buy utensils that last a lifetime for cheap because muh antiques
I bought most of my kitchen knives from antique stores

[strawman !!9eSatjbJatr No.15266602]

>>15256083
He's thinking of carbon steel, which does form a solid oxide layer over time that resists rust. Cast iron is porous, which is why it requires the seasoning

[Anonymous No.15266611]

>>15266566
If you don't have any already and need a couple of cast iron pans, sure I guess.

[strawman !!9eSatjbJatr No.15266623]

>>15266611
I have two already that are my go-to pans, but it might be fun to take on as a project and see if it's doable considering they sat in the bed of a pickup truck for the past two or three years.

[Anonymous No.15266628]

>>15266623
Then why are you asking if you already know you just want to do it for fun you fucking asshole.

[Anonymous No.15266633]

>>15265140
>>15265211
Whatever it cost it's cheaper to just buy an angle grinder and do it yoursrlf. For 30 bucks you can get a fairly decent angle grinder. For 15 or less you can get some chinese no-brand one if you plan to only use once anyway.

[strawman !!9eSatjbJatr No.15266641]

>>15266628
Because considering the fact the pans are fucking flaking I don't know if it's even possible, retard

[Anonymous No.15266651]

>>15266641
Of course it's possible. Depending on how much damage there is they might be thin and shitty, which would mostly defeat the purpose of using cast iron in the first place, but you can still do it if you're a retard with no life even though you already own some and even if you didn't they cost like $20 new.

[Anonymous No.15267423]

>>15266112
Probably just call them up and ask if they can turn your skillet. Literally any lathe could do that in a minute and they all have one.

[Anonymous No.15269176]

>>15252918
I have wagner cast iron and they're pretty rough... are new cast iron pans even more rough?

[Anonymous No.15270200]

>>15266389
because OP was asking if you could smoothen cheap cast iron you fucking retarded mongolian

[Anonymous No.15270482]

>>15266633
lathe =/= angle grinder and you can get a Lodge pan for $15.

[Anonymous No.15270541]

>>15270200
There's no point.

[Anonymous No.15271440]

>>15270541
retard

[Anonymous No.15271722]

>>15256859
Some of us have 18,500 & 22,000BTU burners on our stoves.
>>15253926
Wanna make that carbon steel or even cast iron pan like a $300+ copper bottom pan? Get one of these in pic, an actual copper plate and put it under the pan on the burner grate.

[Anonymous No.15271768]

>>15271722
What is the copper good for?

[Anonymous No.15271792]

>>15264802
Granted I've only ever been in a French kitchen, don't know how American kitchens work.

[Anonymous No.15271798]

>>15271768
Heat retention from the extra mass, imagine your cast iron pan just became that much thicker and even heat distribution on the bottom of the pan from the copper. Cast iron heat distribution is kind of shitty.

[Anonymous No.15271827]

Thought I'd post my most revered pan. An old Canadian cast iron pan I bought at a charity garage sale in Quebec. Needs some love but it is iron after all.

[Anonymous No.15271900]

>>15271827
Nice, you can easily fix it right up with some scrubbing.

[Anonymous No.15271937]

>>15271440
Ironic.

[Anonymous No.15271944]

>>15271827
Thanks for letting everyone know you don't take care of your cookware. It's degrading because you're a lazy piece of shit that can't take 5 minutes to wash and season properly.

[Anonymous No.15271950]

>>15271900
yep, not shy about showing it off in its current state.

>>15271944
Thanks bro, I'll use this moment to call you a fag rather than spend the pretty short time it would take me to clean the pan.

[Anonymous No.15271966]

>>15252978
"rough" is relative anon

[Anonymous No.15271984]

>>15253609
i tossed all my teflon after i read this article about a teflon factory poisoning a ton of people |(in the states btw not china or some bullshit) https://highline.huffingtonpost.com/articles/en/welcome-to-beautiful-parkersburg/

and i just use the pans, i only have glass/steel/cast iron now in my kitchen and it takes some getting used to, but now i know i can keep the pans for life and the constant use seasons them fine i dont do anything special.

[Anonymous No.15271995]

>>15258877
Very cool postcard, I will send that out to my friends for new years. Thanks anon.

[Anonymous No.15272035]

>>15271950
Stay mad bitch, you're a useless piece of shit that can't care for a fucking pan properly and all your seething won't change that.

[Anonymous No.15272054]

>>15266566
>marlboro smooth
kek

[Anonymous No.15272066]

>>15262141
really, really good imo, and i use mine for almost everything

[Anonymous No.15272202]

>>15272066
>and i use mine for almost everything
yea I do too, seems to work well, was just concerned whether I needed to reseason

[Anonymous No.15272221]

>>15252886
I bought a set from field company that comes machined

and it's made in the USA. shit is golden. I recommend the #8 for stovetop use and the #12 for oven use

https://fieldcompany.com/products/field-cast-iron-skillet?variant=47481299727

[Anonymous No.15272251]

>>15262699
my favorite way to cook eggs is to get my pan ripping hot, season it then and there, then turn the heat off and let it cool a little before tossing in a pat of butter. then toss in my scrambled eggs and let the residual heat cook the eggs. the falling heat curve manages to cook an omelette through perfectly without browning and melts my cheesey filling

perfect

>>15264756
>wanting to cook your food resto style
NO

[Anonymous No.15273621]

>>15264756
that not true. Many good steak places will butter baste in cast iron

[Anonymous No.15273805]

>>15253639
How do you think they smooth their cast iron?

[Anonymous No.15273823]

>>15253650
>You get a mirror finish (which would rust easily)

Mirror finishes are rust resistant since they don't have nucleation points like a rougher finish. You can still rust it but it's more difficult than a rougher finish. That's why rust usually builds up at bends and in divots.

[Anonymous No.15273838]

>>15253718
>It's just cost-cutting because it's cheaper and faster to not take an extra step to smooth the surfaces before shipping them out.

They didn't stop milling them until they decided to season them from the factory. The rough finish makes it easy for vegetable oil to cling to it. They hang from a conveyor and are sprayed on their way into the oven.

[Anonymous No.15273883]

>>15252886
>make it old school
Use a metal spatula. Thats how they got smooth in the first place. My grandmother had some old Wagner pans she inherited from her mother, the ones that weren't used much arent very smooth inside. They aren't as rough as modern lodge, but are definitely rough.

[Anonymous No.15273890]

>>15253926
Carbon steel is great but doesn't hold the heat like thick cast iron.

[Anonymous No.15273899]

>>15255468
Just cook with it - often - and it'll be fine. Bacon is good for seasoning a pan. Also biscuits. The boomers didn't fuck around with flax oil or annual reseasonings or shit, they cooked biscuits and bacon and sausage in them and then went off and killed injuns japs and germans.

[Anonymous No.15273905]

>>15255468
You already said the issue. It's pre-seasoning. you have to season it yourself.

[Anonymous No.15273923]

>>15256096
Pro kitchens care about speed and simplicy, not "good cooking". Every kitchen Nighmares episode is the same. Your menu is too complex and your food takes too long to make. Reduce complexity.

[Anonymous No.15273940]

>>15272035
You're seething. Stop crying and screaming over some guy's skillet from a garage sale. Do you not realize how freakish that is?

[Anonymous No.15273950]

>>15269176
I bought my Wagners when I was in college in 1987, before wagner closed up shop, and they were fairly rough, not as bad as current Lodge but definitely fresh from the mould and not machined. The one exception was the omelette pan, it was smoothed by the factory somehow but I don't remember ever seeing machine marks so it may have been done with a grinding pad. All of them are as smooth as glass today, but I have used them pretty much every day. Never needed to strip and reseason them, when I got them I called my grandmother and asked how to season them and she laughed and said just use them and be careful the first few times because it takes a while for them to get really nonstick. Even the factory smoothed omelette pan took a good dozen uses before the omelette would reliably slide out intact.

[Anonymous No.15273964]

>>15260683
Why? They do different things.

[Anonymous No.15273973]

>>15262699
>It's meant for high heat,
Are you always a retard or just on the internet?

[Anonymous No.15273975]

>>15262866
Leave the heat on medium-low and let the pans warm up. They're fine for eggs.

[Anonymous No.15274233]

>>15273950
die old man
you children suck bbc

[Anonymous No.15274246]

>>15264499
Works on my cast iron.

[Anonymous No.15274254]

>>15266389
Smooth pans cook faster and release better.

[Anonymous No.15274750]

>>15274254
They don't. A stainless pan is smoother than cast iron yet it sticks more than a teflon coated pan, which has a slightly rough surface. The smoothness is not what causes nonstick. It's the type of material/coating and seasoning.

[Anonymous No.15276214]

>>15266112
>>a small machine shop that does odd jobs, not a big design and manufacturing facility
>How do I identify an odd job machine shop? What characteristics do I look for?

Machinist here again, and if it's a small kinda run-down joint, it's a "job shop" that will do whatever kinda machining.

After looking up machine shops, use "street side view" on Bing/Google maps and take a look at the joint, if it looks more or less like pic related, stop by with your cast iron pan and ask them what they charge.

If they're not busy, they might even let you hang out in the shop and watch the pan being turned smooth (bring safety glasses).

[Anonymous No.15276236]

>>15274750
???

You're comparing bananas and potatoes. The behavior of stainless steel or teflon or enameled cast iron or whatever is irrelevant. The argument here is seasoned rough cast iron vs seasoned smooth cast iron.

[Anonymous No.15276284]

>>15267423
>Probably just call them up and ask if they can turn your skillet.

Better to just walk in with the cast iron pan and ask them. The owners of small job shops are usually also one of the machinists and the secretary, accountant, delivery driver, etc. and don't have time for taking phone calls from people "shopping around".

[Anonymous No.15276343]

>>15276236
It's relevant because it illustrates that smoothness is not what matters. It's the material and seasoning that makes a pan more less nonstick. Nothing to do with smoothness.

[Anonymous No.15277036]

>>15273964
with a sturdy, decent quality carbon-steel and not thin wok carbon steel, they really don't

[Anonymous No.15277145]

>>15262866
cast iron makes the best eggs sunny-side I've ever had. Though desu I like it pretty dark brown on the bottom with a runny yolk.

[Anonymous No.15277209]

>>15258877
>They came to me
>They will come to you
>In the night
>In the snow
>When the wind howls and footsteps cannot be heard
>They change you
>They changed me
>Do not let them in
>You will not be the same
>They want the heat
>They sing, with our voices
>They knock
>They smile with black, open mouths
>Two by two, all different sizes
>All those same rosy cheeks, smiles pulled wide
>They will enter
>They will keep coming
>Two by two, more and more
>All singing, that same carol, over and over
>Each holding another wretched sprig of those foul herbs
>Those herbs that do such disgusting things to a person
>More and more and more
>Do not let them in
>The mushroom men
>The mushroom men
>The mushroom men
>
>"Happy Holidays, from Germany!"