Stoke&Smoke
Babbling Farker
Just for general info, we have a cast iron one of these and 2 thick cast aluminum ones....the aluminum ones kind of suck, except they're lighter and easier to carry. I LOVE the CI one!
Thanks, gang! I probably won't mess with it for a couple of days since we have family coming over tomorrow.
I guess they're not your faves, since you're not going to be making them poffertjes. :tsk:
No guts no Glory!I'm following my own advice and not trying something for the first time when company is coming over :-D
Nice score Ron!
I've used the oven cleaning cycle to clean cooking residue from CI. I don't think it will do anything to the rust. (And If you ever decide to try that, do it on a day when you can open all of the windows! It put out enough smoke to set off fire alarms all over the house.) For rust I would use a mild abrasive such as a Scotch brite pad or steel wool to remove the loose stuff. Anything tight will be sealed over by the seasoning.
I've seasoned some stuff using the routine recommended here: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Fat little pancakes made with buckwheat flour sound like something I would like!
Nice find, Ron! I found an identical one at a moving sale a couple of months ago for 8 bucks. It has a little rust but not much. I thought it was an egg poacher? :doh: Thanks gang for your never ending knowledge!! Now I know what it's really for! BTW, I have an electrolysis tank set up. Now THAT'S the way to remove rust! :thumb: It's real simple to do, with absolutely no damage to the original piece.
Most of the modern ones are Al and just aren't the same!
I have no idea what poffertjes are.
That is a great looking takoyaki pan, never seen a round one before. And an American made takoyaki pan seems to unusual.