[TheForge] Re: Cast Iron Pan

[Mike Spencer]

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

Probably, but only if it was a really *old* red brick, older than any
"old timers" now living, one of those crumbly ones from before 1880 or
maybe better, before 1800.  And a good quality one, as well.  I've
seen some with pebbles fired in that would gouge a nice, polished
cookpot. 

All my cast cookware is pretty old and all have nice, smooth cooking
surfaces except the (so-called?) Dutch ovens -- about 10 quart pots
with slightly conical sides, bail and cast iron cover.  I think the
smooth ones were made smooth by the manufacturer but I can't offer any
concrete evidence.

- Mike

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Michael Spencer                  Nova Scotia, Canada 
                                 
http://home.tallships.ca/mspencer/