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  1. Or better yet, seriously search and find the excellent Griswold and Wagner cast iron. I started collecting it years ago and there is still a bunch out there. Hit those yard sales hard and you’ll bring home some treasures. New Gen folks don’t want Grampa and Grandma’s ‘old junk’.

    Still, you can do some hard work and grind out/polish the Lodge iron if you want to.

    1. Out of curiosity, I checked with the company. The 25 feet refers to the deployed distance once the wire is unrolled. It is not the mere length of the wire in the coil.

      I was told that there is little of the wire left, so those who want it should move fast.

      I have seen surplus concertina wire show up on eBay from time to time. It is far superior to simple barbed wire for defensive purposes. It is so dangerous that its deployment requires the use of very thick gloves in order to prevent injury.

  2. re:
    Lodge™ cast-iron pots and pans

    [I owned a restaurant for ten years; I have some experience in the kitchen.]

    Anytime I snag a fingernail, I go into any store carrying Lodge™ products. With a few quick swipes across the cooking surface of any Lodge™ product, I remove enough objectionable material to smooth my nails back into service.

    Another way of saying this == Lodge™ products are unusable rough, the bare minimum structure to hold heat while foods are contained by the walls of the pot or pan.

    For any sincere explorer of the culinary arts, many dozens of better alternatives are available. Check the offerings at a local-owned cooking store in your local community.

    If you want to insult a professional cook, offer them Lodge™.
    If you are out of ammo during a siege, Lodge™ probably makes an adequate bludgeon.

    As an experiment, I acquired a Lodge™ skillet at a yard-sale for us$.25 [twenty-five cents], then used an orbital sander in an attempt to remove enough of the high-points on the cooking surface so it would approximate my heritage cookware inherited from the elders in my family. Hours later, the Lodge™ skillet was ‘mostly’ smooth… but still too heavy to use by anybody except dedicated bodybuilders and hefty farmgirls.

    For a delicate blossom with refined sensitivities == such as your modestly-blushing correspondent == Lodge™ remains the ‘bad example’ lesson.

    1. My husband and I have only been using cast iron for about 20 years, and it took us about 10 years to discover that using a stainless steel pancake turner makes the surface smooth, even on a Lodge. We don’t mind Lodge for that purpose. Probably about 85% of our cast iron ware is Lodge. The main problem with Lodge is that it doesn’t come “seasoned, ready to go” as has been stated on the packaging.

    2. Okay, educate me. I have 4 Lodge skillets and have never had any problems with the food cooked in them. I own one Le Creuset stock cooker that is beloved. At $400 I don’t know if I could afford another. Finex is now produced in Oregon and seems very nice. I don’t own any, so I have no personal knowledge. What is the ultimate cast iron?

  3. The price for a 25 foot section of concertina in San Antonio is $37. MOD is “liquidating” their stock? At that price, they’ll have plenty forever.

  4. Armour meats, are owned by Smithfield Foods, owned by WH Group, which is a Chinese-owned company.
    They also own Berlinki, Carando, Cook’s, Curly’s, Eckrich, Farmland, Gwaltney, Healthy Ones, John Morrell, Krakus, Kretschmar, Margherita, Morliny, Nathan’s Famous, and Smithfield. Just so you know.

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