[TheForge] RE: Cast Iron Pan

Wed Mar 27 19:35:01 2002

A number of years ago I bought a box of Cast Iron fry pans and skillets at a garage sale. They were old as in 1930-40's they were left over stock from the sellers parents store. Most had the original packaging paper in them. I have never seen fry pans of the quality in the store. The insides are finely polished, even the outides are smooth although sand cast it must of been very fine sand. These were never used when I bought them. A couple did have a couple small spots of rust. One forgets that when America made their own domestic products that they were of real high quality, remember when quality was more important that price.

Doug Ayen <[email protected]> wrote: 
>
>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
>
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