Anyone? I have 4 lodge pots/pans, so I know they're good. It's more of a question about cast iron loaf pans in general. I'm looking for sandwich loafs. I have a calphalon nonstick right now, meh. It's ok, i really don't love it, but it's not bad. The crust on my sandwich bread is a little crumbly. Not sure if that's something that a different material would resolve. Anyone care to weigh in?
Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.
The site i used to use is diggingdogfarm.com.
I use it for my brines and making bacon cure.
I heard of some other sites which had something similar but I sure can't find them now.