Got a few inherited from my grand and great grand parents, they’re amazing and perfect. Even got a cast iron muffin tin which is great for making Yorkshire puddings.
You can still get vintage Wagner cast iron for a decent price on eBay or FB marketplace, but over the past 15 years people have started to catch on to what I just mentioned. So it’s not as dirt cheap as it once was.
These days I generally know how to cook on a pitted lodge without it sticking, but smooth cast iron is more forgiving.
Available at a thrift store near you, with no carbon cost!
Used cast iron is usually better than a lot of new stuff. Back in the day, it was common for the pitted surfaces to be ground smooth.
Now you can only get that with some “premium brands” that are willing to take a grinder to a pan before throwing it in the box.
Got a few inherited from my grand and great grand parents, they’re amazing and perfect. Even got a cast iron muffin tin which is great for making Yorkshire puddings.
SO THAT IS WHY MY FRYING PAN IS ANNOYING!
I just thought it was going to be naturally ground down over time…
Damn it, now I gotta find a thrift store.
Or you can season the shit out of it. That will also smooth out the surface. Seasoning basically makes non-stick layers on your pan using burned oil.
Preferably outdoors wipe a thin film of cooking oil on the pan and heat it up till it smokes, leaves smokey for a bit, cool down and repeat.
It’d probably be smart to read real instructions somewhere else, but that’s the jist of it.
You can still get vintage Wagner cast iron for a decent price on eBay or FB marketplace, but over the past 15 years people have started to catch on to what I just mentioned. So it’s not as dirt cheap as it once was.
These days I generally know how to cook on a pitted lodge without it sticking, but smooth cast iron is more forgiving.
The difference is what part is more forgiving