I think the tub probably is cast iron. When I tap on the slope of the back, I hear more of a bell sound. The tiling on the apron may be muffling any sound when I tap on the sides of the tub. On the drain cover, it says "Made in Taiwan," and it looks like cast iron tubs may have been imported from Taiwan in the 80's. The main incentive for the bathroom remodel is a serious leakage problem with the shower pan in the stall shower. A secondary reason is that the entire layout has never been ideal. Third reason is that all the small tile and grout is a pain to clean. Fourth reason is the decor (tile) is dated. I don't know if it's possible or cost-effective to remove the tiling around the tub without damaging it. It would be challenging to design a new bathroom around the old tub with the existing tile. I need to operate the window; it is the only source of ventilation in the bathroom. Changing the layout would provide easier access to the window. I've thought of several alternatives - add a fan, add another window, change the window configuration (awning-type window), or find a window treatment that provides privacy without sacrificing ventilation. While the exterior length of the tub is 66", the interior length is 44". The depth is 15". I'm 5'1" and this size works for me, but probably not for the average-size adult. My teenage son likes to take baths. He's a foot taller than me and has long legs. I took him with me to try out some longer tubs - even some of the 72" tubs are too short for him, depending on the slope of the sides. Given that I'm accustomed to a cast iron tub, will I be disappointed if I replace it with a new acrylic / fiberglass tub? There are some other types of materials, such as Victoria & Albert tubs and WetStyle tubs; I'm thinking about looking at these.

My guess is...you cooked your bacon in a dirty skillet. A dirty skillet will cause food to stick to it. Put some water in your skillet and boil it for 10 minutes.....this WILL NOT remove the pre-seasoning. The boiling water should help remove any food particles that are trapped in the rough grain particles on the bottom surface of your skillet. Pre-seasoning is tough and not easily removed....do not be overly concerned about removing it. You need very high temperatures (greater than 500 F) or oven cleaner to remove it. Keep in mind that your skillet is only "pre"-seasoned....it is not cured and non-stick by a long shot. Keep using it, especially frying bacon in it, and it will get better with use. When Lodge made your skillet they sprayed it with a proprietary oil formulation and heated it above the smoking point of that oil to get the pre-seasoning coating that is on your skillet. IMO it is much better than the wax coating they used to use. Do not be concerned about the dark ring that you now see on you skillet. It is caused by the thermal cracking of the polymers in the pre-seasoning coating. In time your entire skillet will darken as it develops a true cure or patina. Dan

Yes, you ARE abusing your cast iron if you are using soap on it. The 'black residue' is SUPPOSED to be there, and acts as a non-stick agent. The MORE of it you can get built up, the better non-stick properties you will have. I would not suggest using any food type oils on your cast iron, as they will turn rancid and sticky. I use mineral oil, as it will not turn rancid or cause odd flavors. I have a Lodge cast iron wok, and it has never been touched with soap, (except for initial washing). I used high temp flat black spray paint on the exterior. Conventional stoves do not typically get hot enough to properly use a wok. I would not use a steel wok on your glass cooktop. That ring you will need to use to keep it "flat" will concentrate the heat not only on your wok, but on your cooktop as well, which will crack (glass tops), or burn thru the metal on conventional tops, if you use your wok a lot. I pre-heat my cast iron wok for about 15 min on high, to sear the meat, but once that is done, and I add veggies, etc., it rapidly loses the stored heat, and the stove top cannot produce enough heat to keep the wok properly heated. As to steaming in your cast iron cookware, I personally dont see the problem. I steam frequently, and have never had a problem. If you properly care for your cast iron cookware, rust should not be a problem. Besides, iron is GOOD for you, even if its rust, lol. As to cleaning, I went to restaurant supply place, and got a plastic handled brush, (made with coconut fibers), and that is all I use to clean my cast iron stuff with. I put water in the wok, and bring it to a HARD BOIL, then transfer to the sink, and scrub away with the stiff bristled coconut brush. I rinse it out, and return it to the stove and put the burner on HIGH for several minutes, and I just store it. IF I know it will be in the cabinet for a long period, (Yeah, right, lol, like cast iron stays away for long), I will put a LIGHT coating of MINERAL OIL on it. This is just what I do, your mileage may vary, read your owners manual, and the usual disclaimer language, LOL. Feel free to email me if I can be of further assistance. Regards; bluelytes@yahoo.com

Violet was originally a colour. Before a light spectrum. Coined after the intense blue red colour of violets. And given a different name from purple because the intense blue hue was quite different than the much more red "purple". I think that's where the issue for some of us is with this rose. My family and friends were really excited to see TZ bloom. And when it finally did they were all disappointed lol. They said "I thought it was a purple rose". That's when I realised there's a big difference between each individual persons definition of the colour purple. After all those years of art school and photography purple is firmly drilled in as a more red tone. But to my mother who collects crystals, purple is the bright colour of amythyst. So when it didn't match her expectation she was really let down. The saturation on twilight zone can kinda be a problem too. No matter how deep and purple you get the bloom the colour will always look a little desaturated and flat. It lacks the richness and depth one expects from such a dark colour. Stainless Steel and Poseidon are like that for me as well. Very lovely colours that are very flat. Which I don't mind, but I personally think detracts from the colour. Imagine how great twilight zone would look with lots of depth! How's it smell to you? I've got a very good nose. And I can't smell it. Yet everyone else I know tells me it's intoxicating! It's so frustrating. I want to be able to smell it too. I'm not used to not being able to smell things :( I have a similar thing happen with my bedroom alot actually. My room is a big mesh of brilliant turquoise, teal, and aquamarine hues. But everyone only ever remembers it as "blue" or "green". Even though neither of those colours are in my room lol.