On 26/11/2013 21:55, Tim+ wrote:
Tim+ wrote:
John Rumm wrote:
On 26/11/2013 16:58, Tim+ wrote:
John Rumm wrote:
On 26/11/2013 14:27, Bob Minchin wrote:
Adam Funk wrote:
I'm thinking of getting a double-sided cast iron griddle like this:

http://www.amazon.co.uk/Kitchen-Craf.../dp/B0001IWZ8G

but I've noticed that the non-ridged side has the unmachined cast
iron surface, whereas a machined surface is generally considered
better.

http://ask.metafilter.com/148245/Man...Cast-Iron-Pans

http://grannysvitalvittles.com/why-y...-iron-skillet/


Is this something that a machine shop in the UK could do easily &
perhaps cheaply? What exactly would I ask when phoning up --- "can
you just mill the cast surface off an iron griddle?" or something like
that?

Thanks.

Often the problem is holding the item in such a way as to holding firmly
whilst not fouling the cutter path and secondly those sort of items are
rarely flat.
All in all a PITA and the charge of even an hours work (jigging,set up
and machining time) send customers away.

I really try and avoid those "can you just" jobs like the plague even
for friends and family to be honest.

You might have a fighting chance to do some smoothing on these just with
normal abrasives on a random orbit sander - working up through the grades
as one would on wood, rather than attempting to mill it in the normal
metalwork sense. All that is really required is smooth rather than truly flat.


Um, not if you're planning on using it on an Aga or similar. In this case
flatness is way more important than smoothness.

I presume the side you want smooth is the food contact side, not the base?




You presume wrong. Most food is a bit floppy. The surface of an Aga is a
machined flat surface. For best heat transfer you want two machined flat
surfaces.

Is this really so hard to understand? The OP presumably used asked about a
machined surface because that's what he wants/needs.

Tim

Apologies, just reread your reply and realise that you were (I think)
agreeing that smoothness is for the food side, flatness for the base.

Indeed - there seems to be much talk of getting a "glassy" surface on
the pan via correctly "seasoning" it, and that can be best achieved on a
smooth iron surface...



--
Cheers,

John.

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