I came across this review of a Lodge 12" skillet. >
https://www.cooksillustrated.com/equipment_reviews/1603-cast-iron-skillets
According to the details, the article notes a 1000 F oven safe temperature. Nice to know. My electric oven's highest temperature on dial for baking is 550 F. Does any one know if the older cast iron we collect have a different temperature rating? And, is the chemical makeup of the newly manufactured iron different from the older iron?
https://www.cooksillustrated.com/equipment_reviews/1603-cast-iron-skillets
According to the details, the article notes a 1000 F oven safe temperature. Nice to know. My electric oven's highest temperature on dial for baking is 550 F. Does any one know if the older cast iron we collect have a different temperature rating? And, is the chemical makeup of the newly manufactured iron different from the older iron?