Re:Chemistry of Cast-Iron Seasoning (2010)
by war1025 on Sunday January 10, 2021 @02:24PM
(#25718559)
> what stops SOME modern manufacturers to do the same?
I believe there are manufacturers filling that niche now. Field [0] is one that I'm aware of. I think there are four or five others.
Re:Chemistry of Cast-Iron Seasoning (2010)
by wyclif on Monday January 11, 2021 @01:58AM
(#25725614)
Now that you mention it (and I hope everybody sees this, but they probably won't since I'm late to this discussion), Field has what I think is the best advice I've seen on how to season cast iron cookware:
https://fieldcompany.com/pages/how-to-season-cast-iron-pan-s...
Oven seasoning instructions:
https://fieldcompany.com/pages/how-to-season-cast-iron-pan-s...
How to care for cast iron cookware:
https://fieldcompany.com/pages/how-to-clean-maintain-cast-ir...
Re:Chemistry of Cast-Iron Seasoning (2010)
by xKingfisher on Sunday January 10, 2021 @02:55PM
(#25718930)
Butterpat Industries is another.
I have one of their pans and it's excellent.
Re:Chemistry of Cast-Iron Seasoning (2010)
by cbsmith on Sunday January 10, 2021 @02:33PM
(#25718660)
Turns out, there are some: https://www.foodandwine.com/lifestyle/kitchen/the-real-reaso...
I get his point about the older ones having smooth(er) finish due to production methods change, but what stops SOME modern manufacturers to do the same? Surely for a community that is essentially a cult, there should be enough people buying it to worth the additional manufacturing cost?