Cutting/Grinding Down Cast Iron Skillet

tsheehan7

All, I bought the Bayou Classic cast iron griddle and from what I understand I'll need to take the "ears" off of it to fit it on the spider. What tool do you guys use for sawing/grinding cast iron?

fishlessman

did you try it with the handles to see if it will fit. :laugh: hacksaw, grinder, reciprocating saw, will all work

2Fategghead

You could use a cut off wheel http://www.milwaukeetool.com/tools/metalworking-and-grinders/grinders/small-angle-grinders/12-amp-6-inch-cut-off-angle-grinder-slide-switch/6160-33

or a reciprocating saw sawzall) with a metal blade
http://www.amazon.com/Milwaukee-6519-31-Amp-Sawzall-Reciprocating/dp/B003FXD6L4/ref=sr_1_1?s=power-hand-tools&ie=UTF8&qid=1291130713&sr=1-1

or hold it up to a bench grinder...Tim http://www.grainger.com/Grainger/DAYTON-Complete-Bench-Grinder-Package-7YT69?Pid=search

Frank from Houma

I use a grinder but could use hacksaw, recip saw, or rock grinder


CI handles disappear real fast

RRP

practice makes perfect!

FlaPoolman

Like Frank but I took the guard off :ohmy:

lowercasebill

before i got the milwaulkee grinder i used a metal cutting blade in my handheld circular saw .







cut this cast iron with the hand held
circular

Smokin' not stirred

I used a jig saw.

tjv

cast iron is a reasonably soft metal. When cutting metal with a blade, it's best to use a slow blade speed and if you have some light weight oil, 3-in-1 or veggie, put in the cutting area to keep the blade cool. Your cut will go faster with oil and slower blade speed.

You could also take it to a local metal shop. It would take them less than five minutes to do both cuts.

On the griddle, you'll more than likely have to pick a side, flat or ridge. Tuff to keep both sides in grilling shape, since the down side is so close to the lump.

Couple other things on cast iron and blackening steaks:

- trim most of the fat off the side of ribeyes or other steaks. Best way to keep the smoke down while blackening.
- as cast iron heats up, it turn light gray. learn to recognize the color change to help determine how hot the griddle is.
- remember to burp the egg and prevent flashbacks
- keep the griddle on the spider and finish steaks atop the rig. most of the time, I find the dome hangs right around 400 degrees, great steak finish temp
- i pull the griddle and reseason with spray oil (Pam) after dinner. Doing it after dinner, gives the egg and griddle time to cool some.
- you need a good pair of welding gloves and long tongs. t