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Unread 12-01-2013, 08:51 PM   #16
bbqgeekess
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Quote:
Originally Posted by mbshop View Post
can't remember seeing ci with wood handles. kinda defeats the purpose.
but they do look nice.
I love my cast iron frying pan with my long wooden handle because I can flip stuff easily without utensils. (The long wooden handle is also angled up quite a bit to help with the flipping.) A lodge skillet doesn't have a long enough handle for that, unless you have frankenstein hands. I have both Lodge and my Le Creuset wooden handled one (I got it at flea market for like $5) I oil my wooden handle with flax seed oil every so often.
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Unread 12-09-2013, 05:53 PM   #17
bbqgeekess
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Did you season up your pans? Let's see them! :)

Here is my $5 flea market score (Le Creuset french style cast iron frying pan). It has a chocolate enamel exterior and is seasoned with flax seed oil and clarified butter on the inside; has a nice carbon build up over the flat black enamel and behaves no different than carbon right over iron. It's my favorite cast iron pan of the 8 pieces or so that I have. I do my eggs in it. It's very easy to flip eggs due to the long wooden handle. Every so often I oil the teak handle with flax seed oil as well.
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Unread 12-09-2013, 07:27 PM   #18
amg1444
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Bbqgeekness, that's a nice score you got there. You've got to love fle markets.

I have not been able to get them seasoned yet. Took the handles off, cleaned them up and then realized we were out of oil. My company goes on shut down soon. I plan to get them seasoned then, if not sooner. I'll post some pix then.
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Unread 12-09-2013, 09:15 PM   #19
bbqgeekess
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Quote:
Originally Posted by amg1444 View Post
Bbqgeekness, that's a nice score you got there. You've got to love fle markets.

I have not been able to get them seasoned yet. Took the handles off, cleaned them up and then realized we were out of oil. My company goes on shut down soon. I plan to get them seasoned then, if not sooner. I'll post some pix then.
Flax seed oil will give you the hardest & slickest surface for you. I season with flax seed oil several times--until it is solid glossy black--, then finish it up with a saturated fat oil like clarified butter, or rendered bacon grease, etc..
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