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Discussion Starter #1 (Edited)
I have invested in a lot of cast iron lately, including a lot of Wagner with the nice smooth bottoms. The first omelet I cooked was in a square one, but the center was slightly raised on the cooking surface resulting in a thinner spot which cooked more quickly and burned. I thought, well, one bad skillet. Today, I cooked in a 10 inch Wagner round skillet, and got the same result. Is this a problem with Wagners, having a high center on the cooking surface? Is there a fix like trying to find a metal working shop that can grind it flat?

Thanks,
Narnie
 
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