Post #771187 by nui 'umi 'umi on Wed, Dec 14, 2016 11:48 PM

On 2016-12-08 06:23, tikiskip wrote:
You can say That again, some of our Iron skillets have been used at our restaurant to this day since 1942.

Don't count the one Mittie dropped off the stove.
We cooked hash browns in them fried Chicken and liver, Swiss steak, Salmon patties and more.

Just spray them out and wipe to keep the oils in them.
When buying a Iron Skillet be sure to ring them first.
Do this by hitting the skillet with something metal while holding by the handle there should be a clear ring tone if there is not it may have a crack you can't even see starting.

This may be where the term "ring true" came from....

ring true
"Fig. to sound or seem true or likely. (From testing the quality of metal or glass by striking it and evaluating the sound made.) The student's excuse for being late doesn't ring true. Do you think that Mary's explanation for her absence rang true?"

I have a midsize one with the ridges on the inside bottom. I use it for Ribeye’s when it’s too cold out to fire up the Weber , Also works for a good sized “Dutch Baby”.
Cheers
Btw, mine rings true even after several drops.

[ Edited by: nui 'umi 'umi 2016-12-14 23:51 ]