Not everything you buy is getting better. Here are a couple of pet peeves:
I. Unfinished cast iron cookware
Cast iron skillets have been popular for decades. Properly seasoned and cared for, they last pretty much forever, are easy to clean, and are especially good at browning meat owing to the Maillard reaction that is catalyzed by iron. They used to be made with two well established technologies. The first is sand casting, and it’s the same way the engine block of your car is made. First, a wood pattern is made in the shape of the desired pan, but larger by about 1/8″ per foot because the pan will shrink as it cools. This pattern is embedded in damp sand in a mold with two parts, removed without disturbing the sand, and molten iron is run into the space it leaves.
The result of this process is a (1) rough casting with a very scrabbly surface of mill scale, ready to machine to the required dimensions and finish (the second technology). Back in the day, the skillet was (2) put on a lathe andÂ the inside turned to a perfectly flat inner bottom and smooth sides. This removes the hard, sandy layer on top and exposes the cast iron. You can find these pans at garage sales and on Ebay, and if they’re not too old and used, you can still see the spiral track of the lathe tool on the pan.
The skillet you will find today at your hardware store is probably Lodge, a company that used to make its wares correctly, but they have discovered a wonderful way to cut corners: just skip step (2), give the rough casting a coat of black paint, and call it “pre-seasoned”!Â Here is what a new skillet made this way looks like.
You might make this smooth trying to get your fried eggs off it with metal spatulas–after a century or so.Â Â Continue reading “Annals of commerce: product downgrades”