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Re: "Green" In My Cast Iron Cooks
[Re: ClarkGriswold]
#2419173
02/26/18 09:18 AM
02/26/18 09:18 AM
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Joined: Feb 2015
Posts: 6,059
AL
BamaGuitarDude
OP
12 point
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OP
12 point
Joined: Feb 2015
Posts: 6,059
AL
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You need some ham to go with your green eggs. I would not eat them here or there. I would not eat them anywhere. I would not eat green eggs and ham. LOL definitely reminded me of Dr. Seuss, no doubt ... well, my *theory* is that it's simply the iron interacting w/the oil & eggs (sulfur?) b/c the seasoning hasn't completed just yet ... i just restored a vintage Griswold skillet & it did the same thing ... i also suspect that it's related to the iron that was used, as well -- again, just a theory, but perhaps there are different "grades" of iron - ??? ironically, it's the higher grade (Griswold, Wagner, Blankenship) that's greening up vs. the supposedly lower grade stuff (Lodge & B'ham Stove) ...
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
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