Cast Iron (general info) > Cleaning and Restoration

Cleaning Magnalite

<< < (2/3) > >>

Lee Bowen:
Looks to be extremely labor intensive, but well worth the effort. KUDOS on a job well done.

David Burns:
Thanks to everyone for the comments. Yes, it was a bit of work. It helps that this is an heirloom vs. a flea market find, but the results are pretty satisfying.
Still looking for that perfect recipe to use it ...

Jason Hebert:
I was about to post my introduction, but was doing some reading first when I came across this thread..† I know this message is half a year old, but being from South Louisiana (my last name is Cajun French, ďHebertĒ pronounced ďA-BareĒ no pause in between) I just wanted to chime in on the comments of how popular they are here.†

Magnalites arenít just popular, they are staple.† When I was younger, I didnít know that there were any pots other than Magnalites (Iím 41 now), because they were the only ones we had.† Every family had a set, even the poor familes - probably especially the poor families from being passed down.† I grew up poor and everyone I knew had them.† They are so ingrained here that I took them for granted.† I had no idea that they were not made for a while, then started again in China.†

When I bought my new house in 2018 I wanted a new set of Magnalites to go with it, even though I can barely cook, and I mostly eat vegetables except for special occasions.† Like for the first cold front of the year, when you can practically smell the gumbo in the air from everyone cooking it.† They all know itís nowhere near the time of the year when itís cold enough to cook, and itís going to be 90 degrees the next day.† But, itís a really nice early treat.† Anyway, I went to Wal-Mart and bought a 13 piece Magnalite Classic set.† I was horrified when I learned from my Aunt (who has a huge collection with just about two of everything, btw) that they were from China and werenít the real deal.† Iíve only used the 2qt sauce pot to make rice.† The rest are hanging on a decorative display rack and taking up space in my big drawers.

The 8qt 4265 Roaster is the most popular for making gumbo for the family.† If itís a small three person family, then the 5qt Dutch Oven would be the choice.† You can never cook too much gumbo because you can freeze the leftovers.† Rice is cooked in a sauce pot.† I would say the 2qt or 3qt sizes are used most often for rice.† I donít know many people who still make the gumbo Roux from scratch because itís a tedious process that is easy to burn, but it does taste so much better than anything store bought.† A cast iron skillet is easier for that, but a lot of people still use a Magnalite.

David, I can give you the name of the most authentic Cajun cookbook you will find anywhere.  The only thing better is Grandmaís recipes.  I gave mine away and forgot the title, but Iíll get it from my mom later today.  Well, I kind of got carried away on this post, my intro post will have some of the same info in it, in case you read it.

Duke Gilleland:
Jason, When I go to visit in Bridge City, I ALWAYS have to visit the local Market Basket and just browse the isles. First time I saw all that Magnalite "look alike" I could not believe my eyes! And the food brands is like another world. When you get down in the Golden Triangle you can really feel the Cajun influence. My Grand Daughter's other side is all Cajun. Her Grand Pa has mounted his Daddy's Pirogue on the back patio wall, along with steel traps and gill nets as a show of his heritage.
I understand this as my Momma was full blood Czech west of Houston. They are proud of their roots and it really shows in the food. I have many memories of the family get togethers or "Shindigs" as my Grand Pa called them. LOTS of good food and ample supply of Falstaff beer ;D! Most of the men were good cooks and enjoyed it. Most men were hunters and fishermen. Rule was...You kill or catch it, you ATE it. ;D
Would like the title of that Cajun cookbook as I would like to get one for my Grand Daughter. I was never able to locate my Grand Mother's old handwritten cookbook after my Momma passed. Truly a lost treasure of decades old Czech recipes.
Swore by Flogers coffee for life until my cousin offered me a cup at his house about 20 years ago. That was my first introduction to Community Dark Roast and been with it since that day! [smiley=thumbsup.gif]

Jason Hebert:

--- Quote ---Would like the title of that Cajun cookbook as I would like to get one for my Grand Daughter. I was never able to locate my Grand Mother's old handwritten cookbook after my Momma passed. Truly a lost treasure of decades old Czech recipes.
Swore by Flogers coffee for life until my cousin offered me a cup at his house about 20 years ago. That was my first introduction to Community Dark Roast and been with it since that day! [smiley=thumbsup.gif]
--- End quote ---

Lol, yeah Community is a staple around here too.†Itís another brand that you didnít know there were others until you were older, an even then, you didnít see many other than the store.  When I was an engineer on offshore rigs, I (and many others) would bring a big bag to give to the ďCompany ManĒ on the rig.† While he is the representative that leases the rig, so it isnít technically his, itís his.† My job involved a lot of interaction with him, so you always wanted to be on their good side.† I was young for my job, especially when I started at 25.† Most people were at least 15 years older, so I almost always got the stink eye at first.

Probably the best pots next to Magnalite (the opinion around here anyway) are called McWare.† If you canít find/afford a Magnalite that you want, these are the next best thing.† They even look almost exactly like MLís.† While they are made in Columbia, the company is based an hour from where I live.† I have talked to a few people who know the owner, and they have said she is extremely strict on quality control.† I only actually know one person well who has a set that cooks regularly, and she loves them.† I donít know if they are full aluminum, or an alloy like ML which was what made them distribute heat and cook so well.

I forgot to get the name of the cookbook today, but I set a reminder on my phone to get it tomorrow (12/22/20).† Itís too late for me to call or text my mom tonight.† I will post it here, and then maybe if there is also a better section as well.† I still need to do my intro too, I forgot about that as well.

Navigation

[0] Message Index

[#] Next page

[*] Previous page

Go to full version