Doublecluck
Well-known member
I never owned a yeti bucket till I was given some, if I’m ever given a yeti skillet I’ll leave it outside for a season amd use it as a rusty lawn decoration. Not trying to bro culture my southern cuisine
Proof positive of STUPID people with money......
- Thread starter SFC B
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seeth07
Well-known member
Making your cast smooth as a baby's butt isn't the best idea though and part of the flaw in a few of them. You need the rough porous surface to get solid even heat to your food. With a steak or chop for example, if you have a smooth cast, will bubble up in the middle and only the outside of your meat will be in direct contact. The pores also help hold those fats and juices for the next time you fire it up. Part of what makes cooking with cast so good, seasoning of the pan gets better with age.
ah the oft associated catch 22 - those that can afford it can afford it because they don't buy it, or anything else like it.
Rzrbck918
Well-known member
Wow, sold out too. Those are made by a US company called Butter Pat Industries, whose skillets seem like a more affordable $300.
Redmt
Well-known member
I guess then they should be shot-peened after polishing to get a precise rough texture. It would also stress relieve any potentially weak areas.
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Deleted member 18333
Guest
and just an FYI, but no kitchen item should ever be purchased without first consulting Americas Test Kitchen. Their Best Buy recomendations are also a good way to make sure a fool keeps as much of his money as possible.
www.americastestkitchen.com
The Best Cast-Iron Skillets of 2023 | America's Test Kitchen
Artisan brands of American-made cast-iron cookware challenge the old guard.
www.americastestkitchen.com
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Deleted member 18333
Guest
Is it orange? If so, I'll give you $45 for it.
Poke 'Em
Well-known member
Somebody knows what they're talking about. Cook on it a few times and the roughness "problem" won't be a problem at all.
Damn, just a common whitey, but it still has the handle and holds water...
Got any spray paint?
LuketheDog
Well-known member
Disagree, one of the reasons the rough ones cook better after being well-seasoned is that the texture gets smoother as the seasoning fills in. I have a couple vintage pans from my wife's great grandma that are glass smooth, top and bottom, they cook far better than textured pans. Inexpensive pans like Lodge are just rough because they are sand-cast quickly and cheaply.
This is from the guy who is making the Yeti pans:
The Real Reason Why Cast-Iron Pans Are So Rough
The original cast iron skillets were smooth, but modern ones are mostly rough. Butter Pat Industries founder Dennis Powell Jr. explains how cast iron has evolved, the problems with seasoning, and why he makes his pans the old-fashioned way.
BackofBeyond
Well-known member
#r/cast-ironofhunttalk
Keep on
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I'll stick with my pre Griswold Erie pans. Got several handed down through the generations.
Those Eries were smooth for a reason, and that's back when all the common household had was cast iron to go over a wood burner.
steveshuntn1
Well-known member
Yeah I know….just messing around! Sometimes you have to laugh at the ridiculousness of these companies with the high prices! I mean 400$…
!If I didn’t have any I’d go to estate sales and look for some grandmas skillet she had cooked in for 50 years! I’ll bet 400 bucks would buy a box full of those! I have my grandma’s on my counter right now…use them almost daily.
steveshuntn1
Well-known member
I go to a sandwich place in town and get 5 gallon pickle buckets they put out by the dumpster. They want me to take them. They use 10 buckets of pickles a week. They stack up fast and get in their way.
This
millerkiller77
Well-known member
Hopefully this is a big seller and they start offering $3000 dutch ovens.
EastTNHunter
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But it comes with a sticker!
