Pots & Pans
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Do any of you guys use magnalite aluminum pots? They're a staple of south LA, and I like cooking with them, just concerned with health risks when using aluminum to cook.
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What ever you buy, make sure they have a thick laminated bottoms for heat distribution. You also have to own at least one cast iron skillet.
When I get a new piece of cast iron cookware, I like to use the disc grinder on it to smooth the interior and remove any exterior casting marks. If it has a spout for pouring, I also like to refine the contour to make it pour smoothly. One word of caution though, when you are smoothing the interior, I would not go any finer than about an 80 grit. Any finer than that and your curing won't bond well.
When I get a new piece of cast iron cookware, I like to use the disc grinder on it to smooth the interior and remove any exterior casting marks. If it has a spout for pouring, I also like to refine the contour to make it pour smoothly. One word of caution though, when you are smoothing the interior, I would not go any finer than about an 80 grit. Any finer than that and your curing won't bond well.
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