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Thread: Cast Iron Cookware

  1. #71
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Shinob1 View Post
    So I have been using the pan everyday and it is coming along.


    One thing I am noticing, is that there is some oily sut like material on the pan, even after washing. Is that normal?
    Looks better, and yes that's how I like mine.

  2. #72
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    Perfectly normal, keep it nice and oily. Pretty soon youll have an indestructable patina.

  3. #73
    Senior Member DeepCSweede's Avatar
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    It sounds normal. If you think it is grime buildup (ie bacon sugars) - use some salt and scrub down the pan with a paper towel a couple of times until the salt stays clean. If it is a buildup like that, that can cause sticking when you cook. By the way, the Wagner #12 came in today and looks fantastic, nice light seasoning build-up that I will definitely build-up.

  4. #74
    Senior Member Shinob1's Avatar
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    Quote Originally Posted by DeepCSweede View Post
    It sounds normal. If you think it is grime buildup (ie bacon sugars) - use some salt and scrub down the pan with a paper towel a couple of times until the salt stays clean. If it is a buildup like that, that can cause sticking when you cook. By the way, the Wagner #12 came in today and looks fantastic, nice light seasoning build-up that I will definitely build-up.
    Pictures?

  5. #75
    Senior Member Shinob1's Avatar
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    Something that I am noticing is that my pan has a wicked hot spot on my gas stove, even if I omlow and slow. After more reading I've found this to be a common issue with CI. How do you guys get around it? I'm considering preheating in the oven, although I'm not sure what temp to use.

  6. #76
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    I made a diffuser out of steel plate that is the size of the burner, but I only use it when I want a very low simmer. My Viking range has pretty large diameter burners, though.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #77
    Senior Member Shinob1's Avatar
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    I've done some more reading and I guess defusers are a possible solution. Have you heard of Kuhn Rikon by chance? I'm looking into one of there products but it's 35$.

  8. #78
    Senior Member Shinob1's Avatar
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    I think the seasoning is coming along nicely.


  9. #79
    Senior Member Deckhand's Avatar
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    Looks good!

  10. #80
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    Wait. OT back-track: Falk "Try Me" pan? WANT.
    Francesco
    Unskilled flunky

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