SFC B
Well-known member
I just can't even wrap my head around an internal justification dialogue for this ........FFS
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Well that’s pretty neat. You can tell because if the way it is.It's thinner for more balanced heat!
Do you cook with cast iron? They are not all the same
I’m surprised the lodge was rated as the best. They are affordable and available anywhere but the finish on the new ones is rough. They need sanded down, season it again and you should be good to go.A good overview of cast iron skillets. In their testing the fairly inexpensive Lodge is the winner over far more expensive makes.
The Best Cast-Iron Skillet
After testing 16 cast-iron skillets, we recommend the Lodge Chef Collection 12 Inch Cast Iron Skillet. It’s lightweight, sears well, and releases foods easily.www.nytimes.com
Sorry, TN, you must be in error. Everything in the Times is 100% trueI’m surprised the lodge was rated as the best. They are affordable and available anywhere but the finish on the new ones is rough. They need sanded down, season it again and you should be good to go.
I’m surprised the lodge was rated as the best. They are affordable and available anywhere but the finish on the new ones is rough. They need sanded down, season it again and you should be good to go.
That's a good idea! I may start a cast iron pan polishing business.I did this, food kept sticking on that rough surface so I took my grinder and smoothed the whole inside out real nice, and then re-seasoned it. Works great now!