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Off Topic TN Forums
Cooking Forum
Cast Iron - A Sunday Project
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<blockquote data-quote="Displaced_Vol" data-source="post: 4855869" data-attributes="member: 20484"><p>This is a great thread. I've got a newer lodge skillet and one older, mystery family piece. Roughly the same size, but like has been mentioned the older is a much smoother surface. I haven't cooked on either consistently enough to honestly say which I prefer, but I think it's the older/smoother. I've debated sanding on the lodge (no great loss even if I mess something up), but I couldn't find a conclusive answer. </p><p></p><p>Have a couple Dutch ovens I use mainly to deep fry & there's never really an issue with them until I just recently noticed</p><p>One had begun to develop some surface rust. </p><p></p><p>I also just read somewhere that soap is not the evil entity I thought it to be...? Something about that bit of wisdom coming from a time when lye soaps were common place. Maybe start a new thread to get to the bottom of that one...</p></blockquote><p></p>
[QUOTE="Displaced_Vol, post: 4855869, member: 20484"] This is a great thread. I’ve got a newer lodge skillet and one older, mystery family piece. Roughly the same size, but like has been mentioned the older is a much smoother surface. I haven’t cooked on either consistently enough to honestly say which I prefer, but I think it’s the older/smoother. I’ve debated sanding on the lodge (no great loss even if I mess something up), but I couldn’t find a conclusive answer. Have a couple Dutch ovens I use mainly to deep fry & there’s never really an issue with them until I just recently noticed One had begun to develop some surface rust. I also just read somewhere that soap is not the evil entity I thought it to be...? Something about that bit of wisdom coming from a time when lye soaps were common place. Maybe start a new thread to get to the bottom of that one... [/QUOTE]
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Cast Iron - A Sunday Project
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