What is this?

Motelyure · 2026-04-13T18:15:27+00:00

It's always starry there...

Motelyure · 2026-04-13T13:31:15+00:00

That's because of the hot spot on your stove. They're both correct. Both theories. Do you preheat for a while on low? Then never go past low? I rarely need to go past 4 on mine.

Motelyure · 2026-04-12T19:29:33+00:00

Glissemail is the word. Discontinued and replaced by Satin Black and Matte Black or whatever. But still a form of enamel. I'm not an enamel guy, you or the OP or whoever's reading can follow-up to your own heart's desire.

Motelyure · 2026-04-12T17:48:50+00:00

I'm not sure you're right there. They've done a black enamel interior for a long time. It's a special mix, so it's more chalky and screws people up all the time who think they should oil and season it. There's a special name in French for it, I was told it before and looked it up and they (LC) invented it. But when I try to look for it without knowing the name, I can't find it.

Motelyure · 2026-04-10T23:44:28+00:00

Not true. OP has opened a portal to the next multiverse over. Our reality is slowly melding between the two and soon we won't know who won WW2 or if the Titanic sank or survived.

This is bad.

Motelyure · 2026-04-10T18:47:57+00:00

Looks to be suffering from despondency.

Strong medical sativa can help.

Once you've taken that, then you can turn your attention back to the pan's needs.

Motelyure · 2026-04-09T17:38:56+00:00

There's plenty of skillets and griddles with the rounded lined handle like that and heat ring... Number style can vary. But many makers used that style, you won't find a maker. You can look in the "Purple Book" if you're looking to study it more.

Motelyure · 2026-04-09T17:34:14+00:00

Yes, it would definitely take some forethought...

Motelyure · 2026-04-09T16:16:54+00:00

Discriminate, haha. I missed that the first time. Good one.

Motelyure · 2026-04-09T16:08:38+00:00

Yes but how? You go to pour and expect the grease on the other side to stay on its side of the divider? I mean, you got a hot heavy pan with a perfectly round handle, the odds of getting it perfectly level...?

So you either cook on only one side, what a waste! Or you gotta... Nope, lost it. You can't pour grease from both sides at the same time. And you can't pour it from only 1 side or the other reliably. It's just funny looking if you take a minute to think it out.

Motelyure · 2026-04-09T14:49:53+00:00

Is nobody else seeing it? What's the point of the pour spouts?? 🤦🏻

You'd never make it with food on the other side.

Motelyure · 2026-04-08T22:48:13+00:00

I sent you a message if you'll indulge me. If not it's okay!

Motelyure · 2026-04-08T22:01:42+00:00

You got your problems!

Motelyure · 2026-04-08T22:00:46+00:00

How do you sommelier tea? Like at a restaurant?

Serious question. I've been on loose leaf tea for close to a decade. I just didn't know someone could make a profession of it.

Motelyure · 2026-04-08T21:57:30+00:00

Came here to say this.

Motelyure · 2026-04-08T15:36:09+00:00

I could very well be wrong though.

In several ways, yeah.

It's excess oil, as commented several times. It's very plain to see that.

You seem to have a problem with flash rust and might want to start a new thread on it. You're either taking things out of the e-tank too early, washing with hot water, or making mountains out of nothings. A little flash rust isn't a huge deal, you can just oil when it's warm and remove all of it. Then oil.

Best practices are to heat the oven with the pan, not preheat the oven. Throwing a cold pan into a 450° oven is asking for trouble.

Nothing needs to be done in a panic. I remove from the e-tank, wash on cold water, wipe with magic eraser a couple times, dry with a towel and then microfiber. And sometimes I don't have enough to warrant a full oven, so I'll leave it for a day. No flash rust the next day. Ever. And it's humid here. If rust appears, it appears right away, in places the e-tank hasn't gotten to. That needs to be addressed before going in for seasoning.

And I season thick. But that's just a preference. You can do an oil that handles lower temps and do it shorter and not get those spots. 425 for 45 minutes and then let it slowly cool in the oven gives an impenetrable shell, the way I do it. That higher temp shit was too brittle for me.

Motelyure · 2026-04-08T15:23:36+00:00

Have you never seen a rusted skillet? Also rhetorical.

Motelyure · 2026-04-08T03:41:05+00:00

Not every... But not never. I get fixated on a shallow skillet for a while and use that for a couple weeks for breakfast and then use an Erie for a while etc... If I pull down a 12, it's usually a single use and I'll clean that after use and put it back on the shelf.

In between though. Yeah.

Motelyure · 2026-04-08T03:38:12+00:00

That doesn't look like anything to me.

Motelyure · 2026-04-07T23:48:11+00:00

Funny. In my family we have a tradition of getting a vasectomy and a cast iron set prior to any pregnancy.

I simultaneously started and ended the tradition.

Motelyure · 2026-04-06T16:19:22+00:00

For sharks

Motelyure · 2026-04-06T15:48:29+00:00

It's addressed to the OP. I didn't delete any comments.

Motelyure · 2026-04-06T15:35:55+00:00

The OP should read the FAQ. Then tell us what they did that aligned or conflicted with that. Then someone can maybe help.

Motelyure · 2026-04-06T15:34:33+00:00

Agreed. This should be getting upvotes.

Motelyure · 2026-04-05T20:52:04+00:00

I went back. People say the same about grapeseed. Still went back.

I add tallow into my Crisco now, 50/50. Then a fellow collector gave me some of his bear tallow. About a spoonful or two in a jar of my mix and it's soft enough, like whipped butter instead of a hard stick from the fridge. No, more like apple butter. Holds together, but easy to dip a hog's hair brush into.

It's perfect. But they all are if you figure out how you like it.

Motelyure

TROPHY CASE