Can You Tell Me About "Classic" Brand of Cast Iron Cookware?

I have one that says "Classic" on the bottom but it also says Korea on the bottom of the handle. I am looking for info on mine as well

Can You Tell Me About

1. I have a cast iron stove, do I remove the grate to burn logs?

Most log fire have no grate. it is better to remove the grate because to have a good log fire that produces heat you have to have a good ash base. With a grate all the ash falls through. Hope this helps

2. Can you cook in the ceramic coated cast iron cookware without oil?

Do not bother-these are expensive gimmicks that do not work. Besides, choosing the right oil is far more important. Extra virgin olive oil is very healthy for you-just use it sparingly. Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available. Olive oil is rich in monounsaturated fat, a type of fat that researchers are discovering has excellent health benefits. In many parts of the world, a high fat intake is associated with degenerative diseases such as atherosclerosis, diabetes, asthma, colon cancer, and arthritis. But in some parts of the world, a high fat intake is actually associated with lower rates of these conditions. A closer look at the foods eaten in these places reveals that the high fat intake is actually due to the generous use of olive oil. Comparing these areas, such as the Mediterranean, where olive oil is the main fat used, to other regions, like the United States, where other fats such as animal fats, hydrogenated fats and vegetable oils like corn oil dominate, turns up some very interesting data. It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma. Olive oil is rich in antioxidants and phenolic compounds with a variety of protective effects. Fats are a necessary component for your body. It's important to choose those fats that benefit your health. Do not eliminate fats-you can actually die from a protein rich diet that lacks sufficient fats (look up ""rabbit starvation"). No reputable chef I know uses enamelware-silverstone or teflon are the only prefered coatings, and that's used only on saute pans. Add to the fact that once chipped the enamelware must be discarded (and it is easily chipped) enamelware is not a good choice.

Can You Tell Me About

3. Very moldy cast iron cookware - what's the best way to clean it?

You have done it. Remove rust with fine steel wool (XXXX) and then wash with a mild dish soap, then re-season. Dry thoroughly

4. Would a cast iron piece of metal be a good material 2 cut and shape a knife?

Cast iron is not a good shiv-making material. 1 1/4" strapping iron is good for crude knives, if you can get any from the guards

5. Can I use dish washing liquid to clean a cast iron skillet?

No. It will remove the seasoning. Just wipe it out with a damp cloth

6. Will my 2x8 floor joists hold my cast iron bathtub filled with water and a person?

The type of wood and lumber grade of the existing joist are a big factor in whether the existing floor joists would be adequate. The sub-floor and floor materials and the adequacy of their attachment also has an effect on the strength. Lumber grades considered were Hemlock-Fir, Douglas Fir, SPF, and Southern Pine. Grades considered were Select Structural, No.1 and No. 2. Allowable loads are described as Dead Load (DL) which is the weight of the structure and fixed loads and Live Load (LL) which is movable loads such as furniture, wind, snow and similar loads. The allowable loadings are limited to a maximum allowable deflection of the span in inches divided by 360. 144"/360 = .4" or 13/32" inches in 12'. (The following is based on 12' span length and 16" centers.) Hemlock-Fir Select has a max. span of 12'-10" LL = 40 lb/sf DL = 27 lb/sf, Douglas Fir Select has a max span of 13'-7" LL = 40 DL = 27, SPF Select 12'-0" LL = 40 DL = 10, So. Pine No 2 12'-10 LL 40 DL 10 and No1 12'-2" LL 50 DL 20. Using the load supported by 3 joist 48" wide area 12' long you would have an area of 48 sq ft. With a 950 lb load you would have 950/48 = 19.8 lbs/sq ft. Without consideration for any structural load this would indicate the tub would be eating significantly into the allowable LL and probably absorbing all the dead load capacity that is available. It would appear that full length sister joist could be installed on the three or four joist directly under the tub. They should be full length and rest on the same plates as the existing joist. The sister joist can be cut as long as the shortest piece at one of the ends is no longer than 3'. They must be nailed securely to the joist and must be secured by the sub-floor, floor members. Cross bracing must be reinstalled to resist any twisting by the floor joist. Cross bracing holds the joist in a vertical position, they are not considered in the joist loading capacity since they are not there to distribute loads. The sub- floor, floor materials, strength and attachments to the joist does effect the floor capacity and is assumed to be adequate to carry the loads to the joist. Nothing has been provided regarding the floor so this is an unknown. ( There is a chance the existing joist would hold up the tub, there is a greater chance the floor deflection would be considerably more than allowable.) Depending on what is under the tub area, possibly an alternate system of installing a couple double 2 x 8's or 10's at each end of the tub perpendicular to the joist with some 4 x 4 posts resting on spread footings would be easier. The floor joist would not require supplementing if this could be done. The adequacy of the floor would still be in question. These are just some of the issues involved. Anyone that gives you "this is the way to proceed guidance" without seeing the conditions would be way out of line. The previous is just for thought and potential planing. You need to have an engineer look at the situation and give you accurate guidance to reduce all the variables. Info from handymen and carpenters with many years experience are not trained to resolve these issues and will not guarantee their design input.

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How Do You Remove Rust From a Cast Iron Skillet?
Scrub with plain steel wool.( no soap!) 2.wash out with straight water to get it cleaned and rinsed out good. 3.Hand dry as much as possible 4.Place on the stove burner. 5.heat up till all the water disappears(45sec to a minute) 6.Handle carefully! 7.I use Olive Oil to "season" mine,rub in all over the pan,even the outside and the handle 8.Put in the oven at 350degrees for 2 to 3 hours(cooking the oil into the pan is the "SEASONING") To clean after its seasoned ... 1.Dump out after each use left over breading and crumbs in bottom of the pan 2.Wipe it out after each use 3.Keep the sides cleaned up of excess build up.(this is nasty to have a pan with an 1/4 inch of goop around it.) 4.Season it as needed.(always keep a thin layer of oil in it) Hope this helps1. How do I clean toner out of a cast iron bathtub?If it is the tub, put on the shower head and let it go down the drain. A regular vacuum can be ruined and also make the toner go airborne which is no good for your lungs. There are special vacuums for toner. Toner is messy when wet so anything outside the tub can be picked up with a moistened paper towel.2. Could a cast iron skillet change its ways and be kosher for a vegan?Your issue revolves around 2 things:Some (not all by any means) vegans have a tendency to be a bit fanatical. Whatever cleaning you may do is strictly based on whether or not they want to 'accept' it. There's no 'official' guidelines, especially considering the different types of veganism. If you are worried about cross-contamination of fatty oils (which is the only thing I can think of that would be be an issue), then a very light wash with soap is your best bet. A salt scrub wo not take care of the oils. If your pan is well seasoned and the coating is solid, a light wash definitely wo not hurt it. The kosher part is going to be trouble. Koshering is a very specific religious thing and effects all parts of the food prep from pans, utensils, even storage containers* on the way to and from the plant. Compliance with cooking fully kosher is quite difficult to achieve if you are not set up for it. The process is pretty specific and changes depending on different things in the kitchen. It appears to take at least 24 hours as well. Some other sources seem to imply that you can not , but on further inspection, you can. It's just if you kosher an item, it must be kept with other kosher items. * For my job, we even monitor and help with the rabbi that comes out and inspects the rail cars shipping the product to make sure that they are kosher3. how do you cure a cast iron skillet?heat it really hot and let it burn. Works best on a gas stove4. What's important to consider in choosing an replacement oil furnace?first, is it really a furnace, or is it a boiler? if you have hot air heat, it's a furnace, but many people with a boiler call that a furnace, too. if you have radiators and hot water heat, you've got a boiler, which is what i also have. that said, that is what i can give you some advice about. one thing to consider re; your electric hot water heater is, how much it costs you to heat your hot water with electricity. for not a lot more money, you can buy a boiler that will make hot water, while you heat your house anyways. depending on where you live, that's almost like free hot water, for better than half the year. this is called 'indirect hot water', and can pay for itself in just a few years. you will have to replace your existing electric tank with a new holding tank, and your new boiler will have a second circulating pump on it, to circulate hot water thru the new tank for heating the water. it's kind of like having a radiator inside the new tank, that heats your hot water. as far as the new boiler itself, look into getting a cast iron boiler. two that i was impressed with were weil mclean, and dunkirk boilers. i would only buy a steel boiler, if money was a problem, or you were planning to sell the house within a couple of years, because they do not last as long as cast iron. also, check with fuel oil dealers in your area, most will finance the job at pretty good rates. good luck, hope this was of some help, and gives you some food for thought
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