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Re:Chemistry of Cast-Iron Seasoning (2010) by fireattack on Sunday January 10, 2021 @02:14PM (#25718421)
Great article, just one thing I don't quite understand: vintage vs modern cast iron pans.

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?

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.

[0] https://fieldcompany.com/

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)
Re:Chemistry of Cast-Iron Seasoning (2010) by foobarian on Sunday January 10, 2021 @09:47PM (#25723734)
There are, as others pointed out, but they are a lot more expensive. I used an angle grinder with a sanding disc on my cheap Lodge to get a similar effect.