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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Smithey Ironware
Date: Mon, 4 Nov 2024 20:04:21 -0500
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On 11/3/2024 9:44 AM, Cindy Hamilton wrote:
> On 2024-11-03, Ed P <esp@snet.n> wrote:
>> On 11/3/2024 4:39 AM, Cindy Hamilton wrote:
>>> On 2024-11-02, jmcquown <j_mcquown@comcast.net> wrote:
>>>>
>>>> Sometimes you need cookware that will retain the heat after you move it
>>>> off the burner.  Or something that can go from stovetop into the oven.
>>>
>>> Clad stainless steel.  I can put it in the dishwasher.  I never seem
>>> to need anything that retains heat after moving it off the burner.
>>>
>>> I have some cast iron frying pans.  There were relegated to the
>>> basement a few years ago.
>>>
>>>> There's a reason cast iron has been around for so long.
>>>
>>> Because casting is an easy way to form metal.
>>>
>> Cheap too!  At least the Lodge and similar.  There seems to be a couple
>> of brand that have very high prices.  I'm curious how well they work and
>> what makes them so costly.  My curiosity stops at much lower that $200
>> though.
> 
> I learned today that Smithey will recondition cast iron frying pans.
> 
> https://smithey.com/products/restoration
> 
> Other places will do it, too.  If a cast iron pan has been very badly
> mistreated and has sentimental value, the $40 might be worth it.
> 

I looked at that link.  Funny how the telephone area code is South 
Carolina.  I did not realize Smithey was located in or near Charleston, SC.

I found some old Lodge cast iron in my garage.  A kettle with a lid and 
another cast iron skillet.  Slightly rusted.  It reminded me of an old 
post by Sheldon (who allegedly despised cast iron).  He said placing the 
cast iron in a plastic yard/leaf bag and spraying it with caustic 
oven-cleaner and sealing it up and leaving it outside overnight would 
remove the rust.  Then rinse the cookware with a hose, dry well and then 
reseason it multiple times with lard in a hot oven.  I have have no idea 
if that would work.

Jill