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Love my cast iron cookware
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<blockquote data-quote="paul1149" data-source="post: 73827941" data-attributes="member: 280608"><p>I went back to a cast iron skillet two years ago. Lodge, also, I believe. I don't like the sand finish interior at all. It makes no sense to me. And it's not that they can't polish it - the bottom exterior is smooth. How did you grind the interior down?</p><p></p><p>As long as I use enough oil, eggs don't stick. But sauteing mushrooms does cause the bottom to get gummy. And beef and fish I've given up on completely. I use stainless for them. They stick just as bad, but with stainless you can soak the pan clean.</p><p></p><p>Cast iron cooks great. It takes longer to heat up, but you can turn the heat off before you're done and let the job coast. The other downside is the handle gets hot.</p></blockquote><p></p>
[QUOTE="paul1149, post: 73827941, member: 280608"] I went back to a cast iron skillet two years ago. Lodge, also, I believe. I don't like the sand finish interior at all. It makes no sense to me. And it's not that they can't polish it - the bottom exterior is smooth. How did you grind the interior down? As long as I use enough oil, eggs don't stick. But sauteing mushrooms does cause the bottom to get gummy. And beef and fish I've given up on completely. I use stainless for them. They stick just as bad, but with stainless you can soak the pan clean. Cast iron cooks great. It takes longer to heat up, but you can turn the heat off before you're done and let the job coast. The other downside is the handle gets hot. [/QUOTE]
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