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re: LUNCH THRAY unanchored edition
Posted on 4/2/19 at 3:21 pm to Festus
Posted on 4/2/19 at 3:21 pm to Festus
quote:
From what I know, the cast iron process changed around 1957
That is interesting. I've never heard that in particular. I just always knew that old Wagner, and old Griswold was almost always good stuff. And even when it's ready to be seasoned, it's a lot smoother than some of the stuff you get today. And if you get some of that stuff made in China, it feels like a concrete driveway...
1
Posted on 4/2/19 at 3:28 pm to LCA131
quote:
That is interesting. I've never heard that in particular. I just always knew that old Wagner, and old Griswold was almost always good stuff. And even when it's ready to be seasoned, it's a lot smoother than some of the stuff you get today. And if you get some of that stuff made in China, it feels like a concrete driveway...
All of that is true. I studied it all a while back and started shopping for vintage cast iron. It was much better back then, and I can't remember all the reasons, but I know the process of making the cast iron completely changed around then. Cast iron pots became much heavier after that, and more difficult to season and hold the season.
The older stuff is lighter, but actually the quality is better in all phases. Griswold and Wagner is all good stuff. Hand crafted from black sand molds prior to 1957. Mass produced now.
Posted on 4/2/19 at 3:52 pm to Festus
Lol. Me, you, Map, Fin, and Rouge (that I'm aware of)... Sit around and chat cast iron...
I just knew one reason for the weight difference was that the walls were thinner in the old stuff. And for whatever reason, it may be the mass production, the walls are now much thicker which leads to have your weight. But I've also noticed that the bottoms of the skillets and pots are thinner too.
I just knew one reason for the weight difference was that the walls were thinner in the old stuff. And for whatever reason, it may be the mass production, the walls are now much thicker which leads to have your weight. But I've also noticed that the bottoms of the skillets and pots are thinner too.
Posted on 4/2/19 at 4:01 pm to LCA131
Is there any difference in the composition?
Posted on 4/2/19 at 4:03 pm to fr33manator
Good question. No idea. More research is needed...
Posted on 4/2/19 at 4:03 pm to LCA131
just a bunch of cowboys on the cattle drive eating charro beans and swapping campfire stories
yall better hurry up and get this head of cattle up to ellsworth before the winter rolls in ya hear?
yall better hurry up and get this head of cattle up to ellsworth before the winter rolls in ya hear?
Posted on 4/2/19 at 4:06 pm to LCA131
quote:You are a trained metallurgist, no?
More research is needed
Posted on 4/2/19 at 4:07 pm to JoePepitone
quote:
You are a trained metallurgist, no?
Is that a question?
Posted on 4/2/19 at 4:08 pm to LCA131
I’m sorry, I forgot. 08 is the educated one around these parts.
Posted on 4/2/19 at 4:10 pm to JoePepitone
He doesn’t have a fricking clue as to what he’s talking about.
Posted on 4/2/19 at 4:12 pm to tgrbaitn08
You don’t cook a tomato gravy in cast iron.
Posted on 4/2/19 at 4:14 pm to Tester1216
Oh it’s fine to cook something tomato based in cast iron, you just have to transfer it right after.
The ferric taste comes from letting it sit.
The ferric taste comes from letting it sit.
Posted on 4/2/19 at 4:14 pm to Tester1216
quote:
You don’t cook a tomato gravy in cast iron.
Is that a question?
Posted on 4/2/19 at 4:14 pm to Tester1216
quote:you do if you brown the sausage in the gravy first
You don’t cook a tomato gravy in cast iron.
Posted on 4/2/19 at 4:14 pm to OWLFAN86
I had Subway.
BMT and Sun Chips
BMT and Sun Chips
Posted on 4/2/19 at 4:17 pm to Rebel
quote:do you miss your play dates with Jared?
I had Subway.
Posted on 4/2/19 at 4:17 pm to tgrbaitn08
Wrong person
Posted on 4/2/19 at 4:18 pm to OWLFAN86
No too acidic
Posted on 4/2/19 at 4:19 pm to LCA131
quote:A string of coherently formulated words followed by a question mark is a question in most cases.
Is that a question?
Posted on 4/2/19 at 4:19 pm to JoePepitone
quote:
You are a trained metallurgist, no?
Is that a question?
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