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Old October 28, 2016   #61
Worth1
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I got a 5 quart enamel cast iron Dutch oven for about $40 at a discount department store. The only markings are "Made in France" on the bottom of both the lid and the pot, so who knows what brand it is. It's about ten years old and holding out great.
If it was a Le Ceuset it was a steal but they have their name on them.


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Old October 28, 2016   #62
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If it was a Le Ceuset it was a steal but they have their name on them.


Worth


I'm guessing an unmarked factory second from some company or a knock off.

I also have a 12" heavy duty stainless steel skillet that I bought about five years ago at a local discount store -- Ocean State Job Lot. It too has zero markings on it but looks and feels like a high end skillet. It cooks evenly, maintains temperature, and cleans up beautifully with almost no scrubbing needed. I think I paid about $25 for it.

The rest of my cookware is a mix of items bought used at either a church sale or on eBay and includes couple of vintage cast iron pans, several vintage Dansk Kobenstyle pots and casseroles in a variety of colors, and a collection of the Paul Revere 1801 copper clad pots and pans.

Some people would put a lot of that on display, but I use it all as my everyday cookware.
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Old October 28, 2016   #63
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Jeez, I hope you don't try to cook with the Revereware. That's what mom had so that's what I first learned on. Best way yet invented to burn your food.

Barb scored a beautiful 10" All-Clad skillet at an estate sale for something less than $10. She would not be talked into parting with it... I just checked my cast-iron pieces. None of it is marked, though the corn bread stick pans could well be Lodge.
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Old October 28, 2016   #64
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Jeez, I hope you don't try to cook with the Revereware. That's what mom had so that's what I first learned on. Best way yet invented to burn your food.

Barb scored a beautiful 10" All-Clad skillet at an estate sale for something less than $10. She would not be talked into parting with it... I just checked my cast-iron pieces. None of it is marked, though the corn bread stick pans could well be Lodge.

My mom as your mom and many moms used this stuff, it is good but you have to know how to use it or it is dinner death.
Out of her whole set she never used anything but the three kettles.
Large soups and stews were cooked in the big granite cook down kettles.
One observation on the stainless skillets is people buy this stuff for pretty and not use.
You can season stainless skillets and food wont stick but it will have an amber color in it that turns people off.
That amber color is oil that has turned to varnish.

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Old October 29, 2016   #65
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Yup, I cook with the Revere pots and pans all the time and haven't burned anything yet.
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Old November 1, 2016   #66
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I've used Revere ware pots, they were good I prefer my cast iron, but for acidic things, the Revere ware worked great

Found yet more cast iron today, *sigh*, will really have a yard going next spring doing electrolysis on many pieces to get them back in shape

Good thing? I found a quite small legged chicken cooker!
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Old November 1, 2016   #67
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I've used Revere ware pots, they were good I prefer my cast iron, but for acidic things, the Revere ware worked great

Found yet more cast iron today, *sigh*, will really have a yard going next spring doing electrolysis on many pieces to get them back in shape

Good thing? I found a quite small legged chicken cooker!
Have you tried the citric acid method to remove rust?

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Old November 2, 2016   #68
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Have you tried the citric acid method to remove rust?

Worth
No, Rob tried several things and decided the electrolysis was best and least likely to damage the cast iron, also pretty safe around pets and such as long as well vented. He did it in the back yard.

What is the citric acid thing?
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Old November 2, 2016   #69
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No, Rob tried several things and decided the electrolysis was best and least likely to damage the cast iron, also pretty safe around pets and such as long as well vented. He did it in the back yard.

What is the citric acid thing?
The citric acid is mixed with water and let set.
When you pull it out it leaves a black oxide you can brush off.
Works better in hot water.
I have no idea how much I use.
Works great on surface rust.

I use mineral oil AKA ISO 46 hydraulic fluid to protect from rusting.
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Old November 2, 2016   #70
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They gots food-grade hydraulic fluid ???

I like naval jelly for bad rust. Just be careful not to get any on you. It works the same way as citric acid, but with a more powerful acid.
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Old November 2, 2016   #71
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They gots food-grade hydraulic fluid ???

I like naval jelly for bad rust. Just be careful not to get any on you. It works the same way as citric acid, but with a more powerful acid.
Pretty much so, just without the certification same thing as turbine oil the stuff is about as clean as you can get.
You get more contaminates carcinogens from BBQ by far.
Also drinking hot stuff from Styrofoam cups or water from a plastic bottle that has sat out in the sun.
The CRC 2-26 mineral oil in the spray can for electricians is food grade.
It is all odorless and tasteless.
I just got tired of buying stuff for a ton of money that I could get for something like $30 for five gallons.

All of the cast iron skillet manufactures use mineral oil on their pans so they dont rust.

Here is the deal with hydraulic fluid.
It doesn't contain any dies detergents polymers or anything that will hold metal in suspension like particles from gears or inside the turbine or gear boxes.
Some of those detergents will eat certain types of metals bearings are made from.


Here is an MSDS on this type of mineral oil hydraulic fluid.
https://www.google.com/url?sa=t&rct=...x4bOL_5PPb2Uqg
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Old November 2, 2016   #72
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Here is the MSDS for the stuff I use.
https://www.google.com/url?sa=t&rct=...2tHehKHYXm7a1g

The MSDS for the food grade is far worse unless you read it correctly.
https://www.google.com/url?sa=t&rct=...jWZt_HQhvREUkQ
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Old November 12, 2016   #73
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Here is a random food discovery.

My neighbor lady on my left and here husband are a skinny as rails and in their 70's.
She has had killer migraines for some time.
Yesterday out of conversation I asked him what they ate out of curiosity because of the high cost of beef and other foods.
Well they dont eat much and mostly chicken.
He told me that she had terrible eating habits.
She would sometimes eat good but most of the time eat sweets like pies and cookies and go for long periods without food.

Just now for no reason it dawned on me that I just about bet that is the cause of her migraine headaches.
So I did a little research.
It didn't take long to find my answer.
Here is what I found.

Hypoglycaemic headaches and migraine

Fasting, eating high-sugar foods, dieting too rigorously, and skipping meals can all trigger, or make people more likely to have a headache or migraine. Even delayed or irregular meals can make a difference. This is usually due to people’s blood-glucose levels falling too low.
Headaches produced from going without food are often quite severe and accompanied by mild nausea. There is also a similarity between some of the symptoms of missing a meal and the early warning signs (premonitory) of a migraine attack, such as: yawning, pallor, sweating, headache, a craving for sweet things, and mood changes.
Headaches and migraine attacks caused by fasting may not always be due to hypoglycaemia, for example they can be caused by the stress-hormones released by the body during fasting. They are also often triggered by dehydration and lack of sleep. Changes in caffeine intake, for example by drinking less tea or coffee, and changes in smoking frequency also often trigger headaches and migraines.


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Old December 7, 2016   #74
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For some stupid reason I thought the peanut came from Africa not the Americas.
But it came from the Americas.
What on gods green earth would we do without all of the food that originated from this great land?
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Old December 7, 2016   #75
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Hunt extinct beasts? Eat dandelions? I dunno.
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