*Landon*sal wrote: .... even today, we design a knife from the edge out!
They really are the best - so versatile and they'll last forever if you take care of them.
They do. I will admit they are more work than some other styles of cookware. My wedding gift cookware is a nice set of Calphalon stainless with the slab aluminum bottoms. They have lasted us almost 18 years now and look brand new after a little elbow greese and BKF. The cast iron in the picture is an ultra inexpensive Ozark Trail model from Walmart but its also 14" and I love the addition cooking surface for anything I prepare.
*Landon*sal wrote: .... even today, we design a knife from the edge out!
I've seen some domestic boutique companies over here offering machined and polished CI. Super expensive in my opinion, but I'd be willing to try it on a flea market find. Thanks for the recommendation.ChrisinHove wrote: ↑Sat Aug 01, 2020 2:29 amOur main pans are a stainless - aluminium - stainless laminate and work well except the totally non non-stick fry pan!
I bought a cheap CI pan for the bbq a few years ago and sanded smooth the bottom with a circular disc sanding attachment for my drill. Messy but it worked.
Most of the cast iron cookware we see this side of the pond is Le Creuset style enamel coated, which is good but can’t take the high temperatures of a grill.
*Landon*sal wrote: .... even today, we design a knife from the edge out!
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