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Off Topic TN Forums
Cooking Forum
Cast Iron - A Sunday Project
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<blockquote data-quote="hillbillyfab" data-source="post: 4852161" data-attributes="member: 14829"><p>I've seen and read both sides of this discussion, some say to NOT smooth any rough castings, others says leave it rough and just cook in it. Right or wrong I use a tiger paw on the later model stuff and get it slick. I believe there's a thread on here we're we discussed it before. My question is if isn't supposed to be smooth, then how come the old, high quality, valuable cast iron is/was machined to a slick finish, not this rough, can't use a paper towel without tearing it, late model stuff. Just compare the modern stuff to the old Griswold cast iron. To me the answer is obvious, they cut that last step out of machining the cooking surface slick to cut down on cost. I might be wrong, I have been before.</p></blockquote><p></p>
[QUOTE="hillbillyfab, post: 4852161, member: 14829"] I've seen and read both sides of this discussion, some say to NOT smooth any rough castings, others says leave it rough and just cook in it. Right or wrong I use a tiger paw on the later model stuff and get it slick. I believe there's a thread on here we're we discussed it before. My question is if isn't supposed to be smooth, then how come the old, high quality, valuable cast iron is/was machined to a slick finish, not this rough, can't use a paper towel without tearing it, late model stuff. Just compare the modern stuff to the old Griswold cast iron. To me the answer is obvious, they cut that last step out of machining the cooking surface slick to cut down on cost. I might be wrong, I have been before. [/QUOTE]
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Cast Iron - A Sunday Project
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