If you ever watched all the things that go on on a production foundry you would
either stop worrying or never eat out of any pan. Cast,  stamped, spun,
extruded, any of them. Lots of people smoke, chew, or just can't take time to
walk to the restroom. 48 years in various shops all over the country. Apprentice
all the way to plant manager and owner.
The iron comes out of the ground. Wash it good and season it.



Sent from my Verizon, Samsung Galaxy smartphone


-------- Original message --------
From: Kirk Eppler 
Date: 4/19/18 2:15 PM (GMT-05:00)
To: James Van Vleet 
Cc: OldTools List 
Subject: Re: [OldTools] pan

On Thu, Apr 19, 2018 at 10:46 AM, James Van Vleet 
wrote:

> I was told once that often cast iron pans were reused as oil changing pans
> in the garage or driveway.
>
> I would never trust an old pan with old seasoning I didn't know much about.
>
>
>
That would have to be a Really big pan.  My cars all hold 4-5 quarts of
oil, and that is right at the capacity of Lodge's new High Capacity 12"
skillet.

But yeah, that is one of many reasons to clean anything really well if you
plan on using for food.

--
Kirk Eppler in HMB, who had adventures in sharpening last night.  Pics to
follow tomorrow or Monday.
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