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I found mine along with the water tank in a barn just outside of Greer

I found one in the wild, but haven't heard or seen many for sale anywhere. It is one of the nicest, most aesthetically pleasing pieces I have.

@@brandonjones8488 yeah - I'm kicking myself for not buying one when I had the chance! If you see another one in the wild, I'd really appreciate hearing about it... Wish they'd do one more run of them 🤞

For fans of Finex, it's much more than a skillet. :)

Baking soda is not supposed to be too abrasive to clean the interior of the pot, but I would still go really easy on the scrubbing. If you scratch the enamel, it could lead to more staining, which may have been what happened to your piece. Personally, I just use mild detergent, water, and a soft sponge. I don't worry about discoloration on the inside; I figure that just shows that I use my pot a lot.

@@ashleyljones thank you so much for the reply. I believe I scrubbed too much. Lesson learned.

Yes, they were used indoors and the smoke was piped outside.

I just looked this up--so cool! I guess that's where Pa King got the idea?! I'm sending a link to my in-laws so they can check it out. A lot of this unique cast iron was available in other areas but not so much down here in the South. We just got the simple stoves like the one in this video because we didn't have all the foundries nearby. Thanks so much for sending in this direction! :)

I say mines the exact same store but mine is Atlanta stove works

Allen, I would love to get your opinion on the new Lodge enamelware! Feel free to drop another comment here if you can. :)

@@ashleyljones Yes, I am loving it! It is top quality with outstanding heat distribution and retention. Very well made oven. I plan on eventually getting the whole set a piece at a time. 👍

Thanks for letting me know, Allen! I’m so glad people are enjoying them. I hope Lodge does well with them.

John, thanks for your kind words and tips and tricks. I did discover these methods when researching for my second book, Skilletheads, which is now available. You reminded me that I need to update the description with that info--thanks!

I have watched some of your interviews with the new cast iron entrepreneurs and have thoroughly enjoyed them. 😊

@@johnsiemssen6802I I'm so glad to hear that! It's been a lot of fun. :)

Good question! So that picture was taken by Marquette Castings. What they're doing there is polishing a pan as part of their manufacturing process. Nearly all restorers say, "Don't sand the pan!" but the manufacturers always have some sort of process where they ensure there are not rough edges, the cook surface is even, and the iron is preened (laying down and going in the same direction). Smithey even uses a deduction method whereby they scrape off excess iron. It's all very interesting to me. Hope you enjoy the book!

@@ashleyljones Thank you for explaining! I thought it was just a restorer using that method to restore cast iron.

That's a good point, that excess oil provides an opportunity for smoke. However, if you keep the oil below the smoke point, there won't be smoke, regardless of the amount of oil present.

Thanks for the response! Finex is a really cool brand. I think Mr. Griffin was just distracted by all the work being done in the same room. I was really appreciative that he met with me and gave me the inside scoop. Very neat stuff.

Cool!! I'd get that puppy out and make something good for supper. :)

I haven't come across any reference to pre-heating enameled Dutch ovens, but I think that would be fine if you're looking for a crispier crust, like with bread. The thing to note is that enamelware is very different than chemical nonstick cookware. That stuff can reach 700 degrees F in five minutes if you leave the pan on the stove with nothing in it. Enamelware follows the rules of cast iron, so it's fine to pre-heat it with nothing in it. The big thing is to avoid big changes in temperatures.

Yes, the stove is great for quick seasoning, especially for pans. The oven is still your best go-to for deep seasoning and Dutch ovens, though.

Thanks so much, Cynthia! I'm so glad you found the video enjoyable. Please extend my thanks to Mr. Juarez. :)

@@ashleyljones I sure will. He has his own channel for cast iron & cooking. Again thank you.

"No warp speed"--I like that! :) I never thought about warping a stove--yikes! Thanks for checking in and for the kind comments.

Doug, I'm so sorry I didn't see your comment until just now. Did you get your Dutch oven? I think the round one would work best for soups and stews that you need to stir. The oval one (I've heard these called French ovens) might be nicer for pot roasts and braising meats. I'd love to hear what you selected and how it's turned out!

Demos will be added in the next version of the video. Thanks.

That's what I hear. Thanks for sharing!

Haha! That's a good friend. :)

You're welcome!

Wow! I am so sorry to hear that! Thanks for letting other viewers know about your experience.

I'm assuming you've gotten what you ordered by now, curious if your opinion of them has changed?

@@fulltimebitcoin2124 My opinion of Borough Furnace has not changed. They were unprofessional in the extreme and did not operate in a trustworthy manner - several more emails were sent by me to Borough that went unanswered since my initial comment, and a handful of inaccurate/not followed-up-on updates were posted on their website. My dutch oven was eventually delivered, over a year later than the delivery date I purchased for. I would not do business with them again. The product is excellent, as the price would suggest, but not any better than any other high end producer of cast iron.

Nice! I'm sure you'll love it.

Good to know! Thanks for the info.

Thanks for the time stamp! I'll add those when I update this video.

@@ashleyljones I'm having difficulty finding anything online on the FDA preventing US enameling on cookware. FDA has restrictions on tooth enameling since toothpaste is categorized as a drug, not a cosmetic, in the US.

@@michaelkochumuttom9043 The FDA doesn't actually prevent US companies from creating enamelware. In fact, Borough Furnace creates their own here in the States. However, the safety restrictions are such that it isn't feasible for companies to develop enamelware, especially bright-colored enamel, which uses more metals. That's why Borough Furnace only has one enamel piece, and it's black. All other enamelware you find on the market will come from overseas.

The black clips are used in the packaging of some enamelware to keep them from chipping during shipping. But they’re good to keep because they raise the lid a bit and help air circulate in the pot, keeping it dry. I haven’t seen any clips for sale, but you can find other products that fit between the lid and pot. Personally, I use the clips when I have them and then dish towels and doilies when I don’t. It’s really a matter of preference.

@@ashleyljones Thank you Ashley for your quick response 😊 I bought a Dutch oven awhile ago and never used it. After watching your video I’m anxious to get it out and start using it 😁 Thank you for the tips on how to store the lid. Makes perfect sense! 🥰

@@ashleyljones well I’ll bet there were clips on it when I bought it and threw them out since I had no idea the proper way to store it 🤦🏼‍♀️

@@daisymae3747 Thanks for your feedback! Enjoy that Dutch oven!! :)

Nicely done! So glad it came off.

Glad you found one!

Nice! I'm sure you'll love it.

After using my Marquette skillet for a while, I have to say the handle is amazing. It takes a long while to heat up, and it does not get as hot as the rest of the pan. I haven't needed my silicone handle holders at all when cooking on the stove. Plus, the handle really is ergonomic and comfortable in the hand. I would definitely recommend Marquette as a lightweight cast-iron pan with a cooler-to-the-touch handle.

@@ashleyljones thnak you so much

A couple thoughts on this. First, make sure you're not using too much heat. Heat the pot up slowly, starting with low, and work up to the heat you need. Second, meat is going to want to stick. It has to do with the fats in the meat. You can add a little butter, oil, or bacon grease to help. However, when you're making soup, I've learned that what sticks on the bottom is called fond. If you deglaze the fond by using a wooden spatula, the flavors from the frond/ meat will release into the food, which is a good thing. Just make sure the meat doesn't burn on the bottom. Your method for heating the pan and removing the stuck-on food is excellent!

Oh I'm so glad! Much more on the way.

I'm glad you enjoyed the video! Just put a nice dish towel between the lid and pot and it'll be fine. :)

I haven’t heard of that. Perhaps “slow and low” cooking are more important if the pieces are thin.

@@ashleyljones yes I would think so. th-cam.com/video/kgXp_oEaLFQ/w-d-xo.html This is where I heard the idea. Yes their carbon steel pans but I think the idea carries over. I have it starting where he cleans the pan and he comes up with this idea. And yes he cleans kinda aggressively but he does it this way with every pan, so consistent. I personally think he would be a good interview for you, being a skillet salesman for decades(?) and now trying to save the planet one skillet at a time, lol. Plus his store is 1st retail store in Canada to sell Stargazer skillets.

You might prefer Smithey or Finex then. They’re thicker and heavier. Great pans!

@@ashleyljones both very nice. I've got a Lodge and a Stargazer so I'm good tnx. Being an amateur astronomer this was a no-brainer lol.

Yes, those scrapers are ingenious. I'm not a huge fan of the chainmail scrubbers, but I know a lot of folks are. I think my favorite is the bristled brush, though.