NetWareHead
THAT guy
- Aug 10, 2002
- 5,847
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Speaking of quality:
anyone care to point me to a *machined* cast iron pan, something of decent size (12"?) and absolutely smooth?
I have a, what, $20 10" pan from Target (Cephalon), and it's rough cast - as in, taken out of the sand mold and that's it; it has a rough texture to every square inch. Definitely doesn't lend a hand to quality seasoning, cleaning, or perfect anti-stick properties.
I've heard most new pans out there aren't getting the machined surface treatment, and my quick searches haven't turned up anything.
Especially if I'm going to be getting an induction single-burner hot-plate-device, I want to have a really good cast iron to work with.
And that also makes it easier for me to not worry about roughing up the one I have now.
Which, I think I have definitely noticed a center ring of weaker seasoning - thus far, it's only ever known super hot heat from a gas range burner, with it's concentrated heat right in the center.
I don't think you can find that anymore. What made the old pans like griswold so good was how smooth they were. Coupled with a nice seasoning, you were on the road to non-stick heaven faster than CI produced today.
I supposed you could always strip the pan and then machine it with a grinder of some sort.
Your seasoning is opposite my experience. My pans are heavily seasoned in the center and I'm noticed the edges of the pan are not as good as the center. Sometimes the edges get a little gummy if I don't season the pan long enough on the burner and give the edges time to polymerize. Also cooking on a gas stove.
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