So we got ourselves a nice cast iron skillet, and realized during the
seasoning that it's not flat on the bottom...oil pools along the
outside, and the middle is high and dry.

Should this be returned, or is it normal?
--
'Tis Herself

"Herself" > wrote in message
...
> So we got ourselves a nice cast iron skillet, and realized during the
> seasoning that it's not flat on the bottom...oil pools along the
> outside, and the middle is high and dry.
>
> Should this be returned, or is it normal?
> --
> 'Tis Herself

I'd return it because that is the one special thing I value about the cast
iron pans--they are absolutely flat and as long as your stove is level, the
oil will spread evenly.
Janet

In article >, (Herself)
writes:

>So we got ourselves a nice cast iron skillet, and realized during the
>seasoning that it's not flat on the bottom...oil pools along the
>outside, and the middle is high and dry.
>
>Should this be returned, or is it normal?

That pan is worthless. What brand is it?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 > wrote:

> In article >, (Herself)
> writes:
>
> >So we got ourselves a nice cast iron skillet, and realized during the
> >seasoning that it's not flat on the bottom...oil pools along the
> >outside, and the middle is high and dry.
> >
> >Should this be returned, or is it normal?
>
> That pan is worthless. What brand is it?

Erm....Benjamin and Medwin, SuperCast natural. US company, but made in
China IIRC.
--
'Tis Herself

Herself wrote:

> So we got ourselves a nice cast iron skillet, and realized during the
> seasoning that it's not flat on the bottom...oil pools along the
> outside, and the middle is high and dry.
>
> Should this be returned, or is it normal?

Return it. Definitely.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

On Fri, 7 Nov 2003 17:42:53 +0000, (Herself) wrote:

>So we got ourselves a nice cast iron skillet, and realized during the
>seasoning that it's not flat on the bottom...oil pools along the
>outside, and the middle is high and dry.
>
>Should this be returned, or is it normal?

Tain't right, McGee.

Take it back.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

In article >, (Herself)
writes:

>PENMART01 > wrote:
>
>> In article >, (Herself)
>> writes:
>>
>> >So we got ourselves a nice cast iron skillet, and realized during the
>> >seasoning that it's not flat on the bottom...oil pools along the
>> >outside, and the middle is high and dry.
>> >
>> >Should this be returned, or is it normal?
>>
>> That pan is worthless. What brand is it?
>
>Erm....Benjamin and Medwin, SuperCast natural. US company, but made in
>China IIRC.

Made in China... trash it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Buy a Lodge...have had wonderful luck with mine.


"A.T. Hagan" > wrote in message
...
> On Fri, 7 Nov 2003 17:42:53 +0000, (Herself) wrote:
>
> >So we got ourselves a nice cast iron skillet, and realized during the
> >seasoning that it's not flat on the bottom...oil pools along the
> >outside, and the middle is high and dry.
> >
> >Should this be returned, or is it normal?
>
> Tain't right, McGee.
>
> Take it back.
>
> .....Alan.
>
>
> --
> Curiosity killed the cat -
> lack of it is killing mankind.

"Darryl L. Pierce" > wrote in message ws.com>...
> Herself wrote:
>
> > So we got ourselves a nice cast iron skillet, and realized during the
> > seasoning that it's not flat on the bottom...oil pools along the
> > outside, and the middle is high and dry.
> >
> > Should this be returned, or is it normal?
>
> Return it. Definitely.

I concure.
Go to ebay.
Buy antique Griswolds... ;-)

C.

PENMART01 > wrote:

> In article >, (Herself)
> writes:
> >Erm....Benjamin and Medwin, SuperCast natural. US company, but made in
> >China IIRC.
>
> Made in China... trash it.

Well, it's the only one I've seen here...no other cast iron at all.
--
'Tis Herself

Aria > wrote:

> Buy a Lodge...have had wonderful luck with mine.

If I could find a Lodge, I would have. But they aren't available here,
and the shipping would be outrageous.
--
'Tis Herself

Herself wrote:
> So we got ourselves a nice cast iron skillet, and realized during the
> seasoning that it's not flat on the bottom...oil pools along the
> outside, and the middle is high and dry.
>
> Should this be returned, or is it normal?

Sounds like it is convex, not concave. No, that is not "normal". What
brand of cast iron is this?!

Jill

"Herself" > wrote in message
...
> Aria > wrote:
>
> > Buy a Lodge...have had wonderful luck with mine.
>
> If I could find a Lodge, I would have. But they aren't available here,
> and the shipping would be outrageous.

Where is "here"? Most Wal Marts have it, as do many hardware stores.
Shipping cost may be a bit high, but look at the total cost between
something that works and what you have.
Ed

Carnivore269 wrote:
> "Darryl L. Pierce" > wrote in message ws.com>...
>
>>Herself wrote:
>>
>>
>>>So we got ourselves a nice cast iron skillet, and realized during the
>>>seasoning that it's not flat on the bottom...oil pools along the
>>>outside, and the middle is high and dry.
>>>
>>>Should this be returned, or is it normal?
>>
>>Return it. Definitely.
>
>
> I concure.
> Go to ebay.
> Buy antique Griswolds... ;-)
>
> C.
I agree. Griswold is the grandpappy of cast iron. They're all good but
if I had a choice I'd get the ones that specify that they were made in
Erie PA on the bottom. I don't know what's different about them but
they seem to work better, for me at least, than the ones that only say
Griswold.

--
Steve

If you look like your passport picture, you probably need the trip.

Edwin Pawlowski > wrote:

> "Herself" > wrote in message
> ...
> > Aria > wrote:
> >
> > > Buy a Lodge...have had wonderful luck with mine.
> >
> > If I could find a Lodge, I would have. But they aren't available here,
> > and the shipping would be outrageous.
>
> Where is "here"? Most Wal Marts have it, as do many hardware stores.
> Shipping cost may be a bit high, but look at the total cost between
> something that works and what you have.

Well, if a Wal-Mart decided to open in Ireland....the closest Asda (if
they even have them) is in the North...probably a 4 hour drive.

We got the cast iron skillet in question at a hardware store...took us
weeks to find it. And it was all of 16 euro. All the other cast iron
we've come across is Le Crueset, which is coated.
--
'Tis Herself

"Steve Calvin" > wrote in message
s.com...
> Carnivore269 wrote:
> > "Darryl L. Pierce" > wrote in message
ws.com>...
> >
> >>Herself wrote:
> >>
> >>
> >>>So we got ourselves a nice cast iron skillet, and realized during the
> >>>seasoning that it's not flat on the bottom...oil pools along the
> >>>outside, and the middle is high and dry.
> >>>
> >>>Should this be returned, or is it normal?
> >>
> >>Return it. Definitely.
> >
> >
> > I concure.
> > Go to ebay.
> > Buy antique Griswolds... ;-)
> >
> > C.
> I agree. Griswold is the grandpappy of cast iron. They're all good but
> if I had a choice I'd get the ones that specify that they were made in
> Erie PA on the bottom. I don't know what's different about them but
> they seem to work better, for me at least, than the ones that only say
> Griswold.
>


The 'Tite-Top', a terrific dutch oven.

Jack Griswold

Herself wrote:

>> Where is "here"? Most Wal Marts have it, as do many hardware stores.
>> Shipping cost may be a bit high, but look at the total cost between
>> something that works and what you have.
>
> Well, if a Wal-Mart decided to open in Ireland....

Ca/ bhfuil tu/ i do chonai in E/ireann? Is an bhfuil gaeilge agatsa?

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

In rec.food.cooking, Carnivore269 > wrote:

> Buy antique Griswolds... ;-)

do you like Griswolds better than Lodge?

--
....I'm an air-conditioned gypsy...

- The Who

Herself wrote:

> Well, it's the only one I've seen here...no other cast iron at all.


Where's "here"?... Will Amazon.com ship to you?... Check out their
selection of Lodge Cast Iron...

~john!

--
What was it like to see - the face of your own stability - suddenly look
away...

(Herself) wrote in message >...
> Aria > wrote:
>
> > Buy a Lodge...have had wonderful luck with mine.
>
> If I could find a Lodge, I would have. But they aren't available here,
> and the shipping would be outrageous.

I'd sell you my #8, Cheap, except my sister has it. :-P

I can get you new ones locally and ship at cost???
Just as a favor to a fellow cast iron lover. :-)

C.

Steve Calvin > wrote in message ws.com>...
> Carnivore269 wrote:
> > "Darryl L. Pierce" > wrote in message ws.com>...
> >
> >>Herself wrote:
> >>
> >>
> >>>So we got ourselves a nice cast iron skillet, and realized during the
> >>>seasoning that it's not flat on the bottom...oil pools along the
> >>>outside, and the middle is high and dry.
> >>>
> >>>Should this be returned, or is it normal?
> >>
> >>Return it. Definitely.
> >
> >
> > I concure.
> > Go to ebay.
> > Buy antique Griswolds... ;-)
> >
> > C.
> I agree. Griswold is the grandpappy of cast iron. They're all good but
> if I had a choice I'd get the ones that specify that they were made in
> Erie PA on the bottom. I don't know what's different about them but
> they seem to work better, for me at least, than the ones that only say
> Griswold.

I agree. They tend to have the best "finish".

C.

Carnivore269 > wrote:

> (Herself) wrote in message
> >...
> > Aria > wrote:
> >
> > > Buy a Lodge...have had wonderful luck with mine.
> >
> > If I could find a Lodge, I would have. But they aren't available here,
> > and the shipping would be outrageous.
>
> I'd sell you my #8, Cheap, except my sister has it. :-P
>
> I can get you new ones locally and ship at cost???
> Just as a favor to a fellow cast iron lover. :-)

No, really, the shipping for it would be over $40. But thanks for the
offer :-).
--
'Tis Herself

In article >, (Herself)
writes:

>Carnivore269 > wrote:
>
>> (Herself) wrote in message
>> >...
>> > Aria > wrote:
>> >
>> > > Buy a Lodge...have had wonderful luck with mine.
>> >
>> > If I could find a Lodge, I would have. But they aren't available here,
>> > and the shipping would be outrageous.
>>
>> I'd sell you my #8, Cheap, except my sister has it. :-P
>>
>> I can get you new ones locally and ship at cost???
>> Just as a favor to a fellow cast iron lover. :-)
>
>No, really, the shipping for it would be over $40.

Not true. USPS "surface" rate to Ireland; 10 pounds US$23.75

www.lodgemfg.com will ship internationally at lower rates than the US Postal
Service.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

wrote:

> In rec.food.cooking, Carnivore269 > wrote:
>
>
>>Buy antique Griswolds... ;-)
>
>
> do you like Griswolds better than Lodge?
>

I know you're asking someone else but for me Griswold rules. I've had
Lodge and they're ok but they can't touch a Gris.

--
Steve

If you look like your passport picture, you probably need the trip.

PENMART01 > wrote:

> In article >, (Herself)
> writes:
> >No, really, the shipping for it would be over $40.
>
> Not true. USPS "surface" rate to Ireland; 10 pounds US$23.75
>
> www.lodgemfg.com will ship internationally at lower rates than the US Postal
> Service.

OMG...where's that credit card?!?!?!
--
'Tis Herself

Darryl L. Pierce > wrote:

> Herself wrote:
>
> >> Where is "here"? Most Wal Marts have it, as do many hardware stores.
> >> Shipping cost may be a bit high, but look at the total cost between
> >> something that works and what you have.
> >
> > Well, if a Wal-Mart decided to open in Ireland....
>
> Ca/ bhfuil tu/ i do chonai in E/ireann? Is an bhfuil gaeilge agatsa?

See, now I knew someone would do this to me...

I'm married to an Irishman, but I'm from the states. So I don't know my
Irish, and the kid up the road isn't answering her text messages, so I
don't know what you're saying :-). I got a couple words...well...2.
--
'Tis Herself

Herself wrote:

>> >> Where is "here"? Most Wal Marts have it, as do many hardware stores.
>> >> Shipping cost may be a bit high, but look at the total cost between
>> >> something that works and what you have.
>> >
>> > Well, if a Wal-Mart decided to open in Ireland....
>>
>> Ca/ bhfuil tu/ i do chonai in E/ireann? Is an bhfuil gaeilge agatsa?
>
> See, now I knew someone would do this to me...
>
> I'm married to an Irishman, but I'm from the states. So I don't know my
> Irish, and the kid up the road isn't answering her text messages, so I
> don't know what you're saying :-). I got a couple words...well...2.

"Ca/ bhfuil tu/ i do chonai/ in E/ireann?" : "Where do you live in Eire
(Ireland)?"

"Is and bhfuil gaeilge agatsa?" : "And, do you (emphasis) speak (have any)
Irish?"

I learned from family and on my own for years and am glad whenever I have a
chance to get my Irish on. The local Irish pubs are the only place I get to
speak as gaeilge in person, and they've sometimes been less than fluent
enough to converse...

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

On Sat, 08 Nov 2003 22:08:22 GMT, Steve Calvin >
wrote:

wrote:
>
>> In rec.food.cooking, Carnivore269 > wrote:
>>
>>
>>>Buy antique Griswolds... ;-)
>>
>>
>> do you like Griswolds better than Lodge?
>>
>
>I know you're asking someone else but for me Griswold rules. I've had
>Lodge and they're ok but they can't touch a Gris.

None of my iron is Griswold, but my good stuff is all fairly old, well
cast, quite smooth on the bottoms, and I wouldn't trade them for
anything. The thing about buying Griswold (and the price it commands)
is that so long as it's not pitted you know what you're getting sight
unseen.

My stuff is mostly no-name and you'd have no way to know without
picking it up and examining it how good it was which would make buying
it via E-bay or some such problematical.

I like Lodge iron, but most especially for frying pans, skillets, and
griddles you want a smooth surface and nowadays no one makes new iron
that way.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

Steve Calvin > wrote in message ws.com>...
> wrote:
>
> > In rec.food.cooking, Carnivore269 > wrote:
> >
> >
> >>Buy antique Griswolds... ;-)
> >
> >
> > do you like Griswolds better than Lodge?
> >
>
> I know you're asking someone else but for me Griswold rules. I've had
> Lodge and they're ok but they can't touch a Gris.

Ditto. :-)

C.

In rec.food.cooking, BubbaBob > wrote:
> wrote:

> > In rec.food.cooking, Carnivore269 > wrote:
> >
> >> Buy antique Griswolds... ;-)
> >
> > do you like Griswolds better than Lodge?
> >

> 10 times better or more.

Wow. I'll have to check them out. I have a BIG Lodge dutch oven which is
excellent, and a Lodge cast iron grill topper which is also excellent. If
Griswold is 10 times better, then that is really saying something.

--
....I'm an air-conditioned gypsy...

- The Who

wrote in message >...
> In rec.food.cooking, BubbaBob > wrote:
> > wrote:
>
> > > In rec.food.cooking, Carnivore269 > wrote:
> > >
> > >> Buy antique Griswolds... ;-)
> > >
> > > do you like Griswolds better than Lodge?
> > >
>
> > 10 times better or more.
>
> Wow. I'll have to check them out. I have a BIG Lodge dutch oven which is
> excellent, and a Lodge cast iron grill topper which is also excellent. If
> Griswold is 10 times better, then that is really saying something.

Once you try Gris', you will never go back... :-) They are smooth as a
baby's bottom and will "time" season very quickly.

Dad de-seasoned my #10 skillet the other day! Dammit! I came home from
work at midnight to the overwhelming smell of burnt _something_ in the
house. Turned out it was potatoe... Now, _I_ know better than to start
something on the stove, then go do e-mail! So does he! But, he did not
heed his usual wisdom. <sigh>

He went out to the hall and kitchen to an entire house filled with
heavy smoke. :-( He spent the next 3 hours changing fan and AC
filters, washing bedding and stripping the curtains for washing.

Took two weeks to get the smell out of the house, even with Gonesh
Incense.
When he screws up, he does it right! <G>

And my #10 Griswold was so de-seasoned, it had silver streaks from the
burned potatoe on the bottom. :-(

It took me 3 days to get the burned/smoke taste out of the pan, and a
full 6 days to "time" re-season the skillet. It's ok now. :-) Love
Olive oil.

What a pain......

I shudder to think how long it would have taken me to fix a Lodge.

Gotta replace the battery in the kitchen smoke alarm! LOL!

C.

Darryl L. Pierce > wrote:

> "Ca/ bhfuil tu/ i do chonai/ in E/ireann?" : "Where do you live in Eire
> (Ireland)?"
>
> "Is and bhfuil gaeilge agatsa?" : "And, do you (emphasis) speak (have any)
> Irish?"

<so embarassed>

We live just outside Dublin (le 'burbs). I don't have any Irish (as
evidenced), neither does DH. But we want to learn! :-) DH does
volunteer work for a gaelscoil, and the head there has offered to teach
him...we just need to work out the right time.

> I learned from family and on my own for years and am glad whenever I have a
> chance to get my Irish on. The local Irish pubs are the only place I get to
> speak as gaeilge in person, and they've sometimes been less than fluent
> enough to converse...

It's not nearly as prevalent here as you would think! There are still
gaeltachts out west, and TnaG (which I think is now TG4) and RnaG. On
RnaG you get the best trad music all day :-)

It's great that your locals have Irish speakers. I don't know many
around here that would :-). The kid up the road (and her brother) both
spent a school year at a gaelscoil in Waterford (Colaiste na Rinne), so
their Irish is impeccable.
--
'Tis Herself

Herself wrote:
> So we got ourselves a nice cast iron skillet, and realized during the
> seasoning that it's not flat on the bottom...oil pools along the
> outside, and the middle is high and dry.
>
> Should this be returned, or is it normal?

Return it. That pan will be *very* difficult to use. But if the oil pools
slightly in the middle, that's OK in my opinion.

Bob

Herself wrote:

>> "Ca/ bhfuil tu/ i do chonai/ in E/ireann?" : "Where do you live in Eire
>> (Ireland)?"
>>
>> "Is and bhfuil gaeilge agatsa?" : "And, do you (emphasis) speak (have
>> any) Irish?"
>
> <so embarassed>
>
> We live just outside Dublin (le 'burbs).

A good friend of mine lives in Klonsilla, and another moved from there to
just outside of London about 2 years ago or so. Myself, if I resettle in
Ireland, will be down in Cork where my family came from.

> I don't have any Irish (as
> evidenced), neither does DH. But we want to learn! :-) DH does
> volunteer work for a gaelscoil, and the head there has offered to teach
> him...we just need to work out the right time.

Sweet! Both that he's the opportunity to learn and that there's an active
gaelscoil in the area. Seemed to me that they were mostly in the west
before. Are there more active pushes for learning gaeilge lately?

>> I learned from family and on my own for years and am glad whenever I have
>> a chance to get my Irish on. The local Irish pubs are the only place I
>> get to speak as gaeilge in person, and they've sometimes been less than
>> fluent enough to converse...
>
> It's not nearly as prevalent here as you would think! There are still
> gaeltachts out west, and TnaG (which I think is now TG4) and RnaG. On
> RnaG you get the best trad music all day :-)

How about RTE? When I worked for IBM and Cable & Wireless, I spent my entire
workday listening to their internet broadcasts. Since about 3 years ago,
though, I've never been able to sit in one place while working long enough
to listen to a full broadcast (always on the phone or in meetings, etc.).
And now that I have all day to do so (I work from home) I'm out of the
habit and instead listen to local talk radio instead...

> It's great that your locals have Irish speakers. I don't know many
> around here that would :-). The kid up the road (and her brother) both
> spent a school year at a gaelscoil in Waterford (Colaiste na Rinne), so
> their Irish is impeccable.

Sweet! What I have here are several Irish pubs (Tir na n-Og, Ri Ra, James
Joyce, O'Malley's, Hibernian, etc.) and each one has Irish from different
areas (Wicklow, Galway, Limerick, Dublin) with varying proficiencies in
Irish, and of course differing accents. My wife usually kicks me when we go
out and I start speaking Irish with one of the waitresses from Dublin.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

The best place to shop for cast iron skillets and dutch ovens are garage sales,
flea markets and antique/junk stores. Look for a grimy rusty one and talk the
sales person down to a couple bucks, take it home and clean it up, and reseason
it. These old ones are way better than anything you'd buy new.

Sandra

Sandy n ne wrote:

> These old ones are way better than anything you'd buy new.


why?...

~john!


....just wondering how an "old" cast iron pan can sear a steak better
than a "new" one...

Hark! I heard levelwave > say:
> Sandy n ne wrote:

> > These old ones are way better than anything you'd buy new.

> why?...

> ....just wondering how an "old" cast iron pan can sear a steak better
> than a "new" one...

I suspect her point is that an old one is already well-seasoned and
smooth, though I could be wrong...


--
J.J. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

levelwave > wrote in news:bopqpb$1hrtrd$1@ID-
199095.news.uni-berlin.de:

> Sandy n ne wrote:
>
>> These old ones are way better than anything you'd buy new.
>
> why?...

Because it would already have the patina of use. It takes about a year of
constant use for a new one to lose that virginal gunmetal grey colour
entirely.

In article >,
(Sandy n ne) writes:

>The best place to shop for cast iron skillets and dutch ovens are garage
>sales,
>flea markets and antique/junk stores. Look for a grimy rusty one and talk the
>sales person down to a couple bucks, take it home and clean it up, and
>reseason
>it. These old ones are way better than anything you'd buy new.
>

That's untrue... especially considering that the cast iron used for cookware is
the poorest grade possible.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >, (J.J.
[aka j*ni]) writes:

>Hark! I heard levelwave > say:
>> Sandy n ne wrote:
>
>> > These old ones are way better than anything you'd buy new.
>
>> why?...
>
>> ....just wondering how an "old" cast iron pan can sear a steak better
>> than a "new" one...
>
>I suspect her point is that an old one is already well-seasoned and
>smooth, though I could be wrong...
>

Yep, I know I'm right but I could be wrong... y o u d u m b a s s h o l e !


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."