Re: Smithey Ironware

On Thu, 7 Nov 2024 7:32:59 +0000, Daniel wrote:

dsi100@yahoo.com (dsi1) writes:
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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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I have a set of cast iron skillets of various sizes but they're not
super thick like the ones you see all over the place. They are milled
thin and are fantastic for cooking when properly seasoned. They're
nonstick and the steel handle makes it great for throwing food under the
broiler.
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The largest one could be a dog for flipping if it's full of food, but
most of the other sizes are just fine.
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Steel is a good alternative but I usually stick with my iron.
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D

You got strong Swedish wrists. I need lightweight pans/woks so that I
can flip food. That's an important part of my cooking. A lightweight
cast iron pan is something that's highly desirable. OTOH, a lightweight
alternative already exists - carbon steel. I really don't need a CI pan.
https://photos.app.goo.gl/w5NCmRhqpKnqLowt7