Question is how long does it take to get that finish? What's yore time worth? I'm not spending 5 hours and free shipping for $65 profit. What say ye on how to get a perfect finish?That's what I was thinking as well!
Flip em over and to take a pic. That's like seeing a naked chick's back and nothing else
2.5oz? hmmmm. they come in adult size?No need. That's almost exactly how I make mine!
If you can find this in the store, give it a shot. You'll thank me later.
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Ok here goes since Iām in a mood.
Iām not sure I buy the polished CI deal.
If you do a proper polimerization in your seasoning, and you do it 4 or 5 times, the surface finish SHOULD become irrelevant. And the ātoothā of the CI should hold that surface better.
I have a stainless pan I bought that seemed right for my application. It has a thick bottom that should evenly distribute heat. It doesnāt work for shit. I did the water drop temp deal, everything. Then I noticed very small ridges like from spinning. I was going to get out my rolocs and polish it to show shine and see what happens. If it doesnāt work it goes in the trash. ( I bought it at the swap meet. Ya I go to swap meets)
So since I have a CI I neglected in my camping stuff I might just restore it and polish HALF of it and do a egg test.
I disagree frying at 350Ā° will open up the pores and is literally the best thing you can do to season cast iron. Especially a new pan or one that needs seasoning
www.saveur.com
2.5oz? hmmmm. they come in adult size?
Do you have one you can post pics of?
Is it as thick as a typical cast iron pan?
You have me courious now. Thanks.
What's the Difference Between Stainless Steel and Carbon Steel? | Material | OneMonroe
Stainless steel has a high chromium content acting as a protective layer against corrosion and rust. Carbon steel, although stronger and more durable is high in carbon that when exposed to moisture can corrode and rust quickly.monroeengineering.com
Ok here goes since Iām in a mood.
Iām not sure I buy the polished CI deal.
If you do a proper polimerization in your seasoning, and you do it 4 or 5 times, the surface finish SHOULD become irrelevant. And the ātoothā of the CI should hold that surface better.
I have a stainless pan I bought that seemed right for my application. It has a thick bottom that should evenly distribute heat. It doesnāt work for shit. I did the water drop temp deal, everything. Then I noticed very small ridges like from spinning. I was going to get out my rolocs and polish it to show shine and see what happens. If it doesnāt work it goes in the trash. ( I bought it at the swap meet. Ya I go to swap meets)
So since I have a CI I neglected in my camping stuff I might just restore it and polish HALF of it and do a egg test.
To me, stainless is for low temp cooking. It's way too much of a pain to clean if you get something hot in it!
Nothing beats the thickness of a cast iron pan for getting things Evenly hot.
This learning how to cook thing is expensive! It's very much like working on cars...
You Need different tools for different jobs, or you'll struggle trying to do it right.
Different size pans. Different thicknesses. Different surfaces. And then different tools to use on those surfaces? Shit is adding up quick!
Just like in the shop, in the kitchen, At the end of the day, everything has to be cleaned up and put away. So using, stainless, cast iron or non stick has a lot to do with that too.
It's been fun learning so far.
Basically....wash it, heat up oven, rub oil on it..lol
You tube is your friend.
I got my great grandmothers. I use it all the time, it stays on the range.
Trying out some cast iron garlic jalapeno cheese bread
