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"Survival cooking" could be different, but when it comes to camping (especially while hunting) Lodge and only Lodge.
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Good for clickbait, but I have to respectfully disagree with some of that.Imagine how advanced our civilization would be if people would stop believing in things that aren't true.
some of our cast iron is from the 1930s - still usedGood for clickbait, but I have to respectfully disagree with some of that.
Point 1: You "can" make new cast iron perform as well as old cast iron, however, old cast iron sets the bar and will "naturally" perform better due to the smoother casting process. To me that makes it pretty debatable if you can call it a "falsehood" that older isn't "better". More like... older cast iron is preferrable, but there isn't really anything wrong with newly manufactured. -Fail-
Point 2: That's a little more on point, but I don't know of anyone that claims that cast iron is AS nonstick as say... teflon. If care is taken it is "nearly" as non-stick, not a health hazard and incredibly more durable....not to mention a considerably better/even cooking surface. That's still a "win" in my book. -Apples and Oranges-
Point 3: It takes time to build up a truly seasoned surface on cast iron to the point that it's no longer adversely affected by slow cook foods with high water content or acids. You "can" use soap and water, yes, but you ARE hampering/degrading the seasoning process by removing surface oils that would normally be contributing to the long term buildup. Sometimes you might just have to, but if at all possible, avoid it. -Fail-
In any practical sense, a newly seasoned pan, old or new, will not perform to it's true potential. It takes time to work up a truly good pan. Bearing in mind that with the rougher surface casting of newly manufactured cast iron, that process typically takes more time to develop.
Probably drove a lot of viewers to his youtube, but half truths and a bit of twisted logic, IMHO.