Le Cruset is the best stuff to come out of France since St. Emillion wine. Expensive, but bad assI've got four cast iron items: a 6" skillet, a pre-1960's 10.5" skillet, a super-thick Smart's/Findlay 12" round griddle, and my fancy/recent Le Creuset enameled dutch oven. The 10.5" skillet gets used the most, probably twice a week or so.
Le Cruset is the best stuff to come out of France since St. Emillion wine. Expensive, but bad ass
For my regular cast iron pans, I clean with a stainless steel chain thing, dry it then oil it for the next use. The chain gets all the food off the pan without damaging the finish. For my LeCruset pans, those are porcelain coated so usually scrub those with one of those green scrubbers.
That looks awesome. Just ordered one.No. Small SS chain link in a circle. Got it on Amazon. Works good, just don't let it go down the drain into the garbage disposal. Had that happen once. Here's a link:
https://www.amazon.com/Cast-Iron-Cl...3-spons&keywords=cast+iron+pot+scrubber&psc=1
I usually learn something every day on this forum. It was getting pretty late with nothing learned - then ed308 came through for me. ThnxNo. Small SS chain link in a circle. Got it on Amazon. Works good, just don't let it go down the drain into the garbage disposal. Had that happen once. Here's a link:
https://www.amazon.com/Cast-Iron-Cl...3-spons&keywords=cast+iron+pot+scrubber&psc=1
How do you like that carbon steel skillet? I just recently found out about them and have been checking them out.
I like that they are essentially a middle ground between a heavy cast iron pan and a regular lightweight stainless pan, or at least that's what I understand.
Anybody thought about sanding down one of the newer ones cast with the more coarse sand to get the old-thin surface. Got a Lodge and a random orbital sander...
That's the only way to go with the newer stuff. Degrease the skillet good before sanding or the sandpaper will clog up almost instantly. I use a moderately coarse grit to start with then switch to finer. You can see the depth to which you are removing metal. It will be darker at the bottom of the "pitts" and shiny at the top where you are actually cutting. I do not try to get a perfectly smooth appearing surface, but one smooth to the touch.. Use some sandpaper in the hands to get sides , not as much work as the bottom. Then wash and re season. I also got a carbon steel pan and did it the same way.Anybody thought about sanding down one of the newer ones cast with the more coarse sand to get the old-thin surface. Got a Lodge and a random orbital sander...
With all my trouble, I cannot get my wife to use it, she wants the non stick stuff, which to my mind after a few months is not so non stick any longer, not much better than good cast iron or carbons steel. She looks at the cast and simply says it's too heavy. I have cast iron from a little 8" skillet to a big round bottom 5 gal pot.