Casting & Grinding Cast Iron Cookware (1921)

[RickC]

The Foundry Magazine 1921
Casting & Grinding Cast Iron Cookware.
10-pages.

http://imgur.com/a/LzVzj

Tip: You can click on the pages to zoom in.

Found this via Google books a couple months ago, but forgot to share here. The pages on grinding were especially interesting to me. It's work that a robot could easily do today, but no one is doing it.

[RandyR]

Thanks!

Just hit the download button in Imugr and it puts it all in a nice .zip file. on my desktop.

[Jeffrey R.]

Hi Rick, Nice read.

"It's work that a robot could easily do today, but no one is doing it."

It's a $$ thing and that tOOOOOOO many folks like teflon pans.

[RickC]

Originally Posted by Jeffrey R.

and that tOOOOOOO many folks like teflon pans.

My Sister threw out / lost a grill pan that was passed down to her by my Mother. I talked to her about it and she said.

I used it once, it was hard to clean, it started to get some rust on it, I think I gave it back to Mom.

Mom doesnt' have it.

[Jeffrey R.]

We live in a throw away world.

Let your sister read this, she might remember where the pan is / went.

13-reasons-to-ditch-your-favorite-pots-and-pans; http://www.rodalenews.com/pfoa

[JeanC]

Cool stuff! Thanks!

[JMoss]

RickC
Thank you for posting that. The grinding article has given me hope that I can smooth the cooking surface on a post 1960 Wagner 2 quart DO. I'll post pictures if I am successful

[RickC]

Originally Posted by JMoss

The grinding article has given me hope that I can smooth the cooking surface on a post 1960 Wagner 2 quart DO.

But, it's still a Wagner, there won't be any more. Granted they made thousands upon thousands of them. Think of the children. Future collectors of old iron. Grind down one of these.

[JMoss]

Yes - but if I smooth it out I will use it. It is the perfect size for a two person meal.

I had never seen this size Wagner dutch oven, then in one day I found two of them at two different shops. I am very confident smoothing the cooking surface won't harm them. Think of it as a hundred years of cooking in one afternoon. But if it doesn't work, I'll still have the second one.

Jack

[RickC]

Originally Posted by JMoss

But if it doesn't work, I'll still have the second one.

Jack

But realistically, does a Dutch oven need smoothing? I know I'm not cooking eggs, making a burger or searing some fish in mine. I'm cooking a roast, a pot of chili, Black eyed peas... None of that sticks. Smooth, rough, I'm good to go.