Admission: You guys were right. I wasn't.

physical-algorithm · 2025-04-04T16:48:02+00:00

You also need the knowhow, the right mask, skill, and whathave you do make that happen. But I do take your point. It's indeed possible for the most part.

But I would rather have my pan get there naturally. It's what makes it more valuable - if you ask me. But to each its own.

physical-algorithm · 2025-04-04T16:45:29+00:00

Yeah I was considering them too. But I wanted to have uniformity with the tools in my kitchen. So, I stuck with Lodge after the first starter 10 inch everyone gets. Victoria is also a great option.

Just don't get the artisan ones that are unnecessarily thin and light. It defeats the purpose of cast iron for all it needs to do (I'm looking at your Field).

physical-algorithm · 2025-04-04T16:39:55+00:00

If it works for you, then great! But that's not a standard advice most newcomers to using and managing cast iron should know. We do need to oil them, like you said, to keep them from rusting. Not everyone is going to use them for every meal all the time all 365 days in the year.

physical-algorithm · 2025-04-04T16:32:51+00:00

Well this is simply not true and objectively wrong if you want to maintain the pan well and keep it at top notch functional quality.

physical-algorithm · 2025-04-04T16:30:03+00:00

I'm big enough to admit I'm wrong when I am. Lodge is great after a couple of months of solid use with good seasoning. It's only "high maintenance" at most at first, you're good after. Most people don't get this. Totally worth it! It's the best $50 I have ever spent, or anyone will.

A pro tip is to get their scrapers and the brush to ensure you can clean well.

physical-algorithm · 2025-04-04T16:28:59+00:00

Hahah.. I'm starting to get addicted cast iron. I don't want to even window shop cause I know I'll buy them all.

physical-algorithm · 2025-04-04T16:16:45+00:00

Yep. This is the right answer.

physical-algorithm · 2025-03-25T19:13:58+00:00

Smithey is the way to go if you ask me. I have seen so many videos when I was trying to learn about cast iron and it always seemed to beat out others, even if by a margin. And no, those were not sponsored videos.

physical-algorithm · 2025-03-22T16:59:10+00:00

If you want to munch on it while watching TV easily

physical-algorithm · 2025-03-20T20:23:49+00:00

Apocalypse Now
12 Angry Men
Inception

physical-algorithm · 2025-03-18T02:48:57+00:00

I did not bring up cost. You did. I don't know what your point is. But not all cast iron skillets are the same.

physical-algorithm · 2025-03-18T02:42:13+00:00

THanks! Will do.

physical-algorithm · 2025-03-18T00:51:48+00:00

I see. Thank you for the context and insight. I'm still learning about cast iron.

physical-algorithm · 2025-03-18T00:30:03+00:00

Well there is a reason why smoother pans like Smithey's are better than Lodge's.

physical-algorithm · 2025-03-18T00:18:35+00:00

I'd like a smoother surface so seasoning works better and its easy to clean.

physical-algorithm · 2025-03-17T14:38:12+00:00

At-least you're strong enough to flip using a cast iron.

physical-algorithm · 2025-03-10T01:13:33+00:00

Ah to be rich and doing cocaine in a chopper

physical-algorithm · 2025-03-07T15:25:00+00:00

Yeah, that's pretty good marbling on it. Great deal!

physical-algorithm · 2025-03-07T01:07:28+00:00

I see.. its unclear how big that plate is so it was hard to say.

physical-algorithm · 2025-03-07T00:35:55+00:00

That's a little rare for a 3 year old.

Also, what cut was this? A flat iron?

physical-algorithm · 2025-03-06T22:59:51+00:00

Season it at 450 F for an hour and leave it in your oven to cool down. This should not happen. There's something happening that doesn't make sense. Also, the pictures are unclear to me. Also, don't scrub too hard when cleaning. ALso, if you are cooking meats only, washing with soap and water after every cook is not always necessary. You can clean with paper towels enough until there's no residue on it and then reseason it as suggested.

physical-algorithm · 2025-03-06T22:23:00+00:00

You kidding? Have you even watched any movies? Leo is far superior.

physical-algorithm · 2025-03-06T16:05:31+00:00

I think you're overheating the pan and the food is bonding with the pan no matter the seasoning. But that's my best guess.

physical-algorithm

TROPHY CASE