Help with cast iron pan?

Hey all. I have a Lodge 12" cast iron pan as well as a pair of small cast iron pans that I inherited from an aunt. The two that I inherited feel smooth as glass across the bottom and are amazing. Hardly anything sticks and they are so easy to clean. The new pan, on the other hand, is rough along the bottom and everything sticks. When I’m done cooking in them, I just put a little oil and kosher salt (a la Alton Brown) and scrub around. I can get most out, but there is still a thin layer of burnt stuff that I just can’t scrub off. Is this normal? Is it going to take a while before it is as good as those other pans or is it not going to get like that?
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Let’s attempt to List Every Book You’ve EVER Read

I think it would be cool to have a thread where we list books we’ve read, and as we remember them we can come back and edit our list. We can also help each other figure out the names of books if we just remember the story, and use each others list to help remember. Anyways I’m going to start my own list, I’m sure it will take a while to remember most of them. If you participate you should keep your list in one post, and use other posts for discussion and such.
Unsorted Brainstorming
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