I wish I had my mom’s old cast iron chicken fryer she had through many years in the old farmhouse. It had sustained a crack up its side before my time and had been successfully bronzed-brazed back into use. The high yellow bronze seam was like a thick scar running up its side. It never failed through all the years. The key to working with cast iron is to preheat the cast iron, braze it while it’s hot, and then bury it quickly in fine, dry sand so it will cool slowly.
Interesting. Between you and Texas Fossil above. I will rethink what I was taught.
Admittedly I was taught by a mechanic who dealt with all sorts of cast, from iron to aluminum. The needs for an engine and for cookware do differ.
Thanks!