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Born out of a passion for professional landscape lighting, CAST has delivered to meet your needs and to exceed your expectations with our solid sand-casting approach. With over a decade of experience, we are proud to broaden our horizons with Source Lighting by CAST and CAST Perimeter LED Security Lighting Solutions.
CAST Landscape solid-bronze, low-voltage lighting fixtures are the industry's most durable, reliable and highest performing products. Using the method of sand-casting, we pour molten bronze to create our unique fixtures. Bronze is the ideal metal for landscape lighting. It is imprevious to corrosion, won't crack, break or peel; and weathers naturally over time to a beautiful patina. Just like a penny or the statue of liberty, bronze is a living finish that changes overtime and can be enjoyed over generations.
With offices in both New York and Los Angeles, The Telsey Office casts for theater, film, television, and commercials. The Telsey Office is dedicated to creating safe, equitable, and antiracist spaces through collaboration, artistry, heart, accountability, and advocacy.
Music Coordinator: Camelot, Bad Cinderella, Hadestown, My Fair Lady, Come From Away, Cats, King Kong, Evita, Mary Poppins, Riverdance. MD/Conductor, Broadway: The Phantom of the Opera (6,000 performances). Management: Joshua Bell, Itzhak Perlman, Renee Fleming, Yebba, Time for Three, Jordan Donica. Multiple-Grammy winner, 10-time nominee; Emmy winner. Recordings: 20 cast albums, Bell, Perlman, Placido Domingo, Fleming.
Tracking equipment and inventory: Tracking brace inventory and other treatment supplies (casting materials, etc.) in CAST could improve supply chain efficiencies and ensure clinics have what they need without devoting significant time to inventorying supplies and communicating/anticipating upcoming needs. This is in the idea stage at the moment, but we are keen to investigate feasibility.
Wondering if cast iron is dishwasher-safe? The answer is complicated, but mostly it's not. While a spin through the dishwasher won't completely ruin the pan or render it useless, it will strip that important layer of seasoning and nonstick patina from the surface that you're working to build over time. In short: It won't do the pan any favors.
It doesn't take more than a few minutes to clean a cast-iron pan. You also don't need to give your pan a full, deep clean after every use. If you've only fried an egg or reheated some chick breast, for instance, a rag soaked in warm water is likely all you'll need to wipe it clean.
But if you've just seared something with excess grease or there are stuck-on bits of food hanging out, follow these simple steps and your cast iron will stay clean and continue to hold that beautifully seasoned, nonstick surface.
I like this $11 Oxo cast-iron brush for cast iron. It works great on a classic flat skillet but has separated tufts of bristles so it'll work well on cast-iron grill pans or grates. If you prefer something more natural, a palm scrub brush like these will work, but they might not last as long. You can always grab a standard soft sponge with a scrubby side but just know it'll probably be the final act for that sponge.
From a glance at your skillet, you should be able to tell what kind of cleaning task you have on your hands. After most uses, a dousing of warm water should do the trick. But if things are extra sticky, sprinkle the cast iron with a bit of kosher salt (without water) and scrape it gently with a flat-ended wooden spoon or spatula. Dump the salt and add some water to get things moving.
Rusting is the most common problem folks face with cast iron, but it's also easily avoided. It's important to dry your cast iron immediately and thoroughly. The best way is to use heat from the stovetop or oven, which will dry your skillet from the inside out, but you can also use a dry rag.
After it's dry and while it's still hot, you can (and should) feel free to season it more with a cast-iron seasoning wax (I like Made In's mix of beeswax, canola and flaxseed oil) or some other high-heat cooking oil. For more on that, check out this CNET guide to perfectly seasoning your cast-iron skillet.
The No. 1 cast-iron cookware cleaning question is whether or not you can use soap to clean a skillet or grill pan. The answer is yes, but you should try not to. A little bit of soap -- I mean a real small dab -- won't ruin your cast iron, but certain harsh soaps will erode the nonstick patina and could also affect the flavor your cast iron has developed.
Field cast iron cookware is compatible with all stovetop burner types, including glass and ceramic induction ranges. Like all great tools, cast iron cookware gets better with time and use. To keep your Field Skillet in top condition:
This is the third Field Company skillet I have purchased in the last year. In my search for durable, non-stick cookware, I found these pans and they do not disappoint. Actually, I feel like I've found the Holy Grail of cookware. They are incredibly non-stick if you care for them properly. And, they are super easy to care for. Meals have become an adventure, thanks to the superior design and finish of the cast iron. I use these pans on a glass induction stovetop, in the oven, and outside on the grill. Couldn't be happier with their performance and ease of use. In addition, the first Field I purchased was the flat round griddle, and it's amazing too. Highly versatile. Great job Field family!
I first ordered a No. 10 and then added the No. 8. Both are amazing. I am so happy with the Field products and glad I chose Field over other companies I was researching. Taking care of their cast iron is easy, even for a newbie. I like that these are lightweight too.
CISPI serves plumbing contractors as a resource for cast iron product questions on installation, proper use, specifications and codes. CISPI representatives are available to visit jobsites as needed and to provide their expertise with regard to the manufacture and use of cast iron soil pipe and fittings.
The Cast Iron Soil Pipe Institute (CISPI) was organized in 1949 by the leading American manufacturers of cast iron soil pipe and fittings. The Institute is dedicated to aiding and improving the plumbing industry.
Broadway credits include: Moulin Rouge. Tours: Aladdin, West Side Story. Many thanks to the casting/creative teams, Lakey Wolff & CO, to everyone on and offstage who make this incredible show happen, and for the love and support from my family. @cameronmjackson
I just undertook the flaxoil process on a large Lodge cast iron skillet and a Mr Bar-B-Q cast iron wok. Both are not shining examples of the best of the cast iron world I know however these were what I was working with. Both pans were sprayed with EasyOff and allowed to rest for two days in a plastic bag in the sun. An metal abrasive pad was used to ensure I was down to bare metal and the pans were rinsed and dried on the stove. By now the pans rusted a bit and the cleaning was followed a 50/50 vinegar and water bath for a few hours until all rust was loosened enough to remove easily. This was followed with another cleaning with washing soda to counteract the vinegar. After a thorough rinsing, I boiled water in them while scrubbing the insides with a scouring pad to ensure all cleaning agents were rinsed out of every pore. I followed the seasoning instructions closely and applied very thin coats of Spectrum brand filtered flaxoil. The process took several days and if the pans cooled I was sure to preheat them in a 200 degree oven for approximately 45 min to an hour before applying another coat of oil. My oven can bake up to 550 degrees and the pans baked at that temperature for an hour and remained in the oven to cool. I repeated this process the required six times.
Hi Sheryl, not sure if you received my last comment. I have four cast iron skillets. ONe is Lodge Logic, the other three are an off brand. Firstly, the off brand is much rougher in service texture. I followed the advice on using the self cleaning oven,and that worked awesome. I have also used pure flaxseed oil now six times. The Lodge Logic is working really well with a couple of sticky spots. The other three look beautifully dark brown, but they are still sticking when doing scrambled eggs. Would you go over the cleaning instructions advice for AFTER the initial seasoning is completed, and you start to use the pan a few times. Thanks. Don
I am in process of cleaning/seasoning my first piece of cast iron ever; a No. 12 Wagner Skillet approx. 110 years old that looked in very fine condition when I got it but decided to use your method so that I can learn about this process.
I have always fired my cast iron skillets the way my ancestors did. You can use lard (Crisco in the can), but I prefer canola oil. Grandma always built a fire outside and threw the skillets right into the fire and let them sit in the fire for hours at a time. The skillets always came out black inside and out and had a nice smooth surface. Whenever we build a fire to burn limbs and debree from trees, I set the skillets in the fire and allow them to season for a while. Works well for me.
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