Re: Smithey Ironware

On Fri, 1 Nov 2024 16:26:56 +0000, Citizen Winston Smith wrote:
 

On 11/1/2024 9:52 AM, dsi1 wrote:

On Fri, 1 Nov 2024 9:53:29 +0000, D wrote:
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On Thu, 31 Oct 2024, dsi1 wrote:
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On Thu, 31 Oct 2024 20:40:09 +0000, D wrote:
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On Thu, 31 Oct 2024, dsi1 wrote:
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On Thu, 31 Oct 2024 10:47:25 +0000, D wrote:
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On Thu, 31 Oct 2024, ItsJoanNotJoAnn wrote:
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On Thu, 31 Oct 2024 0:10:21 +0000, Ed P wrote:
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Saw a commercial for this stuff so thought I'd check it out.
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They have a line of cast iron, similar in size to Lodge, but
instead
$20
is is $110 or so.  $240 for larger sizes.
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https://smithey.com/pages/our-story
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The No. 8 skillet is nice size for two eggs.  I have a Teflon
coated
pau
for at least 10 years that was cheap, just not sure why I'd
replace it
for a cast iron for $110.
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https://smithey.com/collections/skillets/products/no-8-cast-iron-chef-skillet
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Looks like good stuff, but at this stage of my life, I just cannot
justify spending the money to replace what is already working.
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That's a lot of money for something that will crush
your toe if you drop it the same as a $20 cast iron
skillet would.
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That's easily fixed! Steel toe boots to the rescue!
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https://www.tractorsupply.com/tsc/catalog/mens-steel-toe-work-boots

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The great thing about cast iron pans is that they could last longer
than
you will. Well, that's about it folks. Cast iron pans served the
Americans well when the West was being won but there's really no place
for it in modern cookery. I could use it to make a batch of old timey
cornbread, but I don't know if I brung me any.
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https://www.youtube.com/watch?v=MM_UUB6J-Fw

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Are you sure? I find them very versatile. Not only for cooking, but
also
as a weapon, as a training device (dumbbells are for nerds!), as
protection against bullets, among other things.

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I'm an old guy with a weak wrist so weight is a problem. Performance is
also a problem. Cooking with cast iron is like driving an old VW with an
air cooled engine. The modern cook demands better performance! OTOH,
protection against bullets is always a good thing.
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https://www.youtube.com/watch?v=Y9nW4w5tHVM
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Amen!

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A pan that takes a long time to reach temperature and remains hot after
you turn off the heat source makes no sense at all to me. I suppose it
could work if you have an unreliable heat source like a wood fire or hot
coals.

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They're not for a smaller kitchen typically, but they do produce a super
even bark.
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But carbon steel will do it great too, and with a lot less weight.
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Cast iron would make a lot of sense if you're camping or in the
aftermath of WWIII which, according to the Donald, is imminent. I better
start looking for my CI pan. I ain't dumb!
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https://www.youtube.com/watch?v=DO9PtW-wMBM

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When Trump wins - no WW3 - case closed on Xiden's Jinn.
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:-)

 I don't have any problems with steaks on carbon steel or cast aluminum.
Maybe I'd do okay with cast iron but I haven't used that in years.
 https://photos.app.goo.gl/KgYQRBAX48QcTYTM6
 https://photos.app.goo.gl/3L9DA67Wy1P6RAWx7