[TheForge] RE: Cast Iron Pan

Wed Mar 27 14:34:08 2002

I've heard of the "old timers" using a red brick to rub new cast iron
cookware, suppose that was to "polish" it?

   Jeff   ><>

----- Original Message -----
From: "Doug Ayen" <[email protected]>
To: <[email protected]>
Sent: Wednesday, March 27, 2002 11:26 AM
Subject: Re: [TheForge] RE: Cast Iron Pan

> Bob Ehrenberger sang:
> >
> > For mechanical cleaning I use a cup brush on the angle grinder.
> >
>
> Here's a question for you all: the cast iron pans I got from my
grandfather
> have a very smooth cooking surface, modern ones usually have either
the
> original as-cast rough surface or a machined surface with plenty of
ridges.
> For the new pans, would it make sense at all to polish up the
surface a
> bit, or should they be left rough? My grandpappy's stuff seems to
work
> a lot better in terms of non-stickiness, given an approximately
equal
> amount of seasoning, but I'd like to hear other opinions.
>
> (ob blacksmithing)If a polish is recommended, to what grit/polish
level
> do you recomend?
>
> --doug
>
> _______________________________________________
> http://mailman.qth.net/mailman/listinfo/theforge
> theforge mail list group photo site is
> http://www.photoaccess.com
> Login:  [email protected]
> password:  anvil
> ___________
>
>
>