Comments by "MarcosElMalo2" (@MarcosElMalo2) on "Cowboy Kent Rollins" channel.

@steveskouson9620 Machined or just smoothed/polished (either mechanically or by hand)? Cast iron’s structure doesn’t lend itself to milling, which is what I think of when you say machining. Compared to other materials, such as steel, cast iron is actually porous. This gives cast iron its unique cooking properties: it takes longer to heat than stainless steel, for example, but retains heat longer.
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A little vinegar and hot water helps strip off seasoning so you can restart the process. Don’t let it soak too long or you’ll start getting rust.
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@craigson153 It makes delicious cornbread. Basically, you’re using your cast iron pan as a baking pan. The good results Buddy achieved can also be found by deep frying, (which is going to yield you food less healthy than cornbread, but I’m not going to judge). The underlying theory is that you’re getting the hot oil way up the sides of the pan and sealing it to the iron with heat. Personally, my favorite way of baking the cornbread is with some grated cheddar or jack cheese and a small can of sliced jalapeño. It’s great with chili.
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