Hey, I think you're right! I've never thought about doing potato cakes in one of those, but it sure sounds like a good idea. I'm going to have to give that a try, soon!
More on seasoning CI.
I've been doing some research to set up both a lye bath and an electrolysis system before I tackle the stove and some more recently acquired CI pans. When, I get that done, I'll update this thread with how those turn out, if the folks here would like.
During the course of this research, I did turn up something that applies to the instructions in my original post. When I do this again, using vinegar, I'll add baking soda to the water used for scrubbing the pans after the vinegar cook. The baking soda will neutralize the vinegar. My ratio of water to vinegar isn't nearly as strong as the 50/50 ratio that requires the vinegar be neutralized. So, it may not be needed in my case, but I'll be doing it from now on, just to be safe.
A FWIW. I found a gate-marked griddle the other day that should be perfect to use on the CG side burner. (gate-marked = pre 1880). It's in desperate need of cleaning as the sides and bottom are heavily crusted from use. Fellow, who gave it to me, told me to throw it in a fire to clean it up.
Please folks, if you have a CI pan, don't throw it in a fire. Yes, it will burn off the crud. But you run the risk of cracking the pan and/or further opening a hairline crack that may not be visible before the firing. Plus, overheating can result in a warped pan, especially with the OLD CI. The metal in those is usually much thinner than castings done in the last 50 years. If you receive that advice, do have a second thought before tossing Grandma's skillet in the fire.
Now back to the pan and potatoes.
You now have me wondering what else would benefit from cooking in this pan.
Thanks for sharing your idea.