Comments on: Heavy Metal: the Science of Cast Iron Cooking

By: davearnold

davearnold — Thu, 13 Oct 2011 13:18:14 +0000

Hi Susie,
I have a Krampouz, but its heat is extremely even. Are you running the crepe maker with a propane orifice or are you trying to run a natural gas orifice krampouz on propane? Mine came from the factory (I bought it in France) with a natural gas orifice.

The Krampouz can also have problems if its heat load changes a lot. It is designed to bang out crepes (which is a heavy heat load becasue it is a big wet cold thing spread over a large surface area) one after the other without pausing. It makes sense that the first couple of crepes you make won’t come out perfectly while it stabilizes. Also, you’ll need to set the unit lower if you are only making a couple of crepes per hour, and higher if you are in continuous production. I will often cool it if it gets too hot with a wet rag.

Let me know.

By: davearnold

davearnold — Thu, 13 Oct 2011 13:08:45 +0000

That was a nice post. I have never seen any real data on the magnetite issue.

By: lucy

lucy — Wed, 12 Oct 2011 18:50:33 +0000

hahahahaha

By: Caleb

Caleb — Tue, 11 Oct 2011 19:22:55 +0000

Here’s a great article on seasoning a cast iron pan that may answer some questions floating around here: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

By: susie

susie — Sun, 09 Oct 2011 22:24:01 +0000

Dave,

We have a double propane Krampouz crepe griddle and are in need of help to fix it….uneven heat and changes in flame being the problem. Eurodib has not been too helpful. Do you know of anyone who might be able to help….in whatever way possible? I am loosing business by the week! Thanks!! Susie

By: John

John — Mon, 26 Sep 2011 17:30:04 +0000

Infinitely. Lodge’s pre-seasoning is rough and pitted, and the new surface is nice and smooth (although I did run out of patience, and stopped grinding before ALL the pits were removed). Canola oil and 500 degree oven (occasionally removing from oven to wipe on another thin layer of oil); worked very nicely. I had done the same with a Matfer Bourgeat saute pan and had the entire seasoning layer peel off; apparently I hadn’t fully removed the coating they put on the metal to keep it looking nice in shipment. A firm scrubbing with fine sandpaper, and it re-seasoned beautifully.

By: davearnold

davearnold — Mon, 26 Sep 2011 13:16:33 +0000

Interesting. I agree with a and b. How did the new seasoning take and was the new surface superior to the old? I’m guessing (and hoping) yes.

By: John

John — Mon, 26 Sep 2011 13:09:53 +0000

Just ground one of my 12″ Lodge pans (fabric-backed abrasive disk, on a rubber pad chucked in my electric drill) to remove the factory-applied pre-seasoning. I told my daughter to wash the pan before I re-seasoned it, and she ran it through the dishwasher. An odd thing happened. First, the pan acquired a thin layer of rust (scarcely surprising, and easily removed), but there also appeared what looked like a network of dark lines (almost like fine surface cracks), mostly parallel to each other (about 1/8″ apart) and roughly perpendicular to the handle, kind of like a pen-and-ink drawing of a rough masonry wall. I went ahead and seasoned the pan, and the lines are no longer visible.

Question: is this some aspect of the grain of the metal? I suppose that it may have been there previously, and just was (a) obscured by the old pre-seasoning and (b) not visible in the freshly-ground surface without any oxidation to reveal it. I can’t imagine that the dishwasher could have caused it!

By: julian neville correa

julian neville correa — Sat, 24 Sep 2011 19:11:38 +0000

thank you very much ! can u used cast iron for heat forced blood circulation for muscle damage therapy … heat a cast iron plate and sleep on it after covering it with blankets to heat ur muscle overnight ! i think this is done with stones …

By: Most Beast Saute Pan | MOST BEAST

Most Beast Saute Pan | MOST BEAST — Sun, 14 Aug 2011 00:54:54 +0000

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