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Old 04-08-2016, 06:56 AM   #197
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Dido on old Griswold cast iron. The difference in lighter weight and quality compared to new Lodge is obvious. It is a joy to own and cook with.
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Old 04-08-2016, 07:05 AM   #198
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Originally Posted by Zybane View Post
Guys, I think I am going to toss out all of my non-stick pans and get cast iron. Does anyone know of a place that sells pre-polished new cast iron items?

I understand Lodge stuff is very rough these days and that a very smooth cast iron pan is wonderful.

EDIT: I actually found these, they look wonderful:

http://finexusa.com/product-category/sets/

Anyone have or know of this brand?
A flap wheel on an angle grinder smooth out those pans.
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Old 04-08-2016, 07:10 AM   #199
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Suggestion, before tossing all you current pans buy some cast iron (any brand) and learn to use it. There can be a learning curve. There are times when a nice nonstick pan is good to have and nice to use.
Yes.


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Old 04-10-2016, 08:01 PM   #200
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I decided and went with the Finex set. I know they are heavy and expensive, but I figure that $500 over a lifetime isn't that much. Is it?
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Old 04-10-2016, 08:31 PM   #201
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Zybane, You do us all proud by supporting a thriving US business. Finex is, without a doubt, tomorrow's legend today~
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Old 04-10-2016, 09:45 PM   #202
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They are quite nice, and the story about how they came to be, and the getting it just right is interesting. We got ours through crowdfunding.


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Old 04-11-2016, 08:41 PM   #203
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Ya, I always try to buy American or European made. Although Lodge is good and inexpensive, I was a bit turned off by them making their enameled stuff in China. Plus I wanted a smooth machined surface for seasoning over the rough surfaces that you find today.

Granted, you are paying like ten times the price for Finex but for something that will last over a century and be used thousands of times it is worth it. Plus you can hang them up like a work of art.
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Old 04-11-2016, 08:46 PM   #204
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You're paying for something that, if treated well, can be handed down from generation to generation. That's actually far batter value than buying pots that need to be replaced every decade, or so.
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Old 04-12-2016, 06:49 AM   #205
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The Finex are beautiful...very modern looking.

In defense of the old stuff, tho, I have a lot of cast iron, and most of my pieces are at least 100 years old...several estimated to have been made in the latter part of the 19th century.

If you take care of it, cast iron lasting for many generations is the norm.

I have a couple of newer, pre-seasoned Lodge pieces, that I love, but there is something about holding and using the old ones....a piece of history in your hand.


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Old 04-12-2016, 08:43 AM   #206
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I am using some old Griswold cast iron that are 100 years old and still performing like new. Antique cast iron is one of the few antiques that one can use daily and not hurt them.
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Old 04-12-2016, 10:57 AM   #207
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Cast Iron for generations! I feel a powerful connection to my family every time I use mine.
My wife and I love our Griswold and Wagner cast iron, used daily. The Wagner DO (no legs) and (Drip Drop Roaster lid) work great in the home oven as well. My son is starting his collection with Lodge. My daughter preferred to Start hers with an enameled European brand. The Lodge brand is heavier, the surface is not smooth, but it works great. I got some of mine from my grandparents, and the rest from garage sales and Antique stores. My mom still has (uses) a good size collection also. One day my son and daughter will get to split my mom's and my collection. It is a beautiful thing.

-Dennis
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Old 04-12-2016, 11:32 AM   #208
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. .
The Lodge brand is heavier, the surface is not smooth, but it works great.
. . .
I agree, the Lodge bumpy surface is actually a bit more like a non-stick pan IMO than a perfectly smooth cast iron pan. I am guessing they did that on purpose.

Picture dropping an egg into a hot pan with butter/oil. The egg hits only the high points of the bumps, not all of a uniformly smooth surface, so there is less surface area in egg-to-pan contact. Makes sense!
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Old 04-12-2016, 12:21 PM   #209
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I have two, very old cast iron roasting pans.....rough surface on both sides, and no gate marks, so an interesting king of mold was used...perhaps sand.

This is the larger of the two, about 24" from end to end...I have used them in years past, now they hang on the wall near the wood stove....tho I might try them out on my new fire pit.


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Old 04-12-2016, 01:56 PM   #210
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This is almost a hitch or tire discussion, Heavy v Light, Smooth v As Cast, and affordable v you have to get others to help pay for it. Interesting.

I have almost all Lodge with one unmarked smoothie. My biggest skillets 20, 15 and 12 are Lodge ground. A recent hand me down 10" is the unground finish. All of the Lodge smooth or as cast do a fine job but me and that super smooth unmarked don't see flapjack to pancake too well. Always sticky so it doesn't see the heat too often.

My two camp DO's 12 and 14 are as cast and hard to beat.

I agree I favor that lightly pebbled surface, but well seasoned ground Lodge hard to condemn.

I hope to use one or more this weekend on the campfire at home.
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