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For those with a Lodge cast iron skillet, did you sand the inside to a smooth polish?
Posted on 5/19/20 at 9:20 am
Posted on 5/19/20 at 9:20 am
If you've seen a Lodge cast iron skillet, you know that the texture of it can compare to a rhino/line-x truck bed liner. it's pretty rough.
i got one as a wedding present, and i've been using it as it is. i haven't had problems with food sticking, but i am curious as to how "it should be" set up. i've been watching youtube videos and alot of them go about smoothing them in different ways and some not smoothing at all. what have you guys done?
this was one of the more in depth videos i've seen.
YouTube
Can't leave out Cowboy Kent Rollins
i got one as a wedding present, and i've been using it as it is. i haven't had problems with food sticking, but i am curious as to how "it should be" set up. i've been watching youtube videos and alot of them go about smoothing them in different ways and some not smoothing at all. what have you guys done?
this was one of the more in depth videos i've seen.
YouTube
Can't leave out Cowboy Kent Rollins
9
Posted on 5/19/20 at 9:51 am to finchmeister08
I did, after watching that exact video actually. Mine was pretty rough and everything would stick to it. It helped but recently I noticed my coating wanting to flake off in a few places so I need to season it again.
Posted on 5/19/20 at 9:57 am to YOURADHERE
quote:
I did, after watching that exact video actually.
which one? i posted 2.
Posted on 5/19/20 at 10:11 am to finchmeister08
Sorry, the first one.
Posted on 5/19/20 at 10:11 am to finchmeister08
i honestly didn't do anything to it and after a year or 2 its a smooth as the 80yo one i inherited from my aunt.
Posted on 5/19/20 at 10:14 am to finchmeister08
I've watched both videos before and strongly considered doing it on one of my lodge skillets that is smaller and I only use for cornbread. With my 12 inch skillet I left the factory seasoning on and just continued the seasoning process over it. I don't have problems with sticking. But it doesn't have that glossy finish like in the videos. And as mentioned previously, if done too fine, you may have issues with seasoning sticking.
Posted on 5/19/20 at 10:24 am to finchmeister08
I think its unnecessary myself. I feel like you have a better chance of messing something up by sanding/grinding on the pot than using it as it comes. I have not done this to any of my skillets or larger jambalaya pots and I have never had an issue.
Posted on 5/19/20 at 10:34 am to Tadey
quote:
I think its unnecessary myself. I feel like you have a better chance of messing something up by sanding/grinding on the pot than using it as it comes. I have not done this to any of my skillets or larger jambalaya pots and I have never had an issue.
this
leave it alone. lodge knows what they're doing. over time it will become more and more silky smooth.
Posted on 5/19/20 at 10:36 am to finchmeister08
sanded like cowboy, but the only 80 grit i had was pretty worn down, so it's not as thorough as his. it was a brand new pan. i'm very happy with the results. spent about 15 mins total and seasoned myself with veg oil (all i had). this was about 2 months ago. have used half a dozen times with no sticking. just now starting to get the nice black seasoning back on there.
Posted on 5/19/20 at 10:51 am to CAD703X
quote:
leave it alone. lodge knows what they're doing. over time it will become more and more silky smooth.
Yep, bought a brand new lodge 12" last year and it's as non stick as cast iron can get. Didn't do anything mechanical to it.
Posted on 5/19/20 at 12:16 pm to SwampBooty
I dropped and broke an old skillet and bought a Lodge to replace it. It cooked cornbread fine from day one and is getting smooth after six months. Of course, I cook a lot of cornbread. If your skillet is not sticking, I wouldn't do anything to it.
This post was edited on 5/19/20 at 4:30 pm
Posted on 5/19/20 at 12:24 pm to finchmeister08
I smoothed mine out with my angle grinder and then reseasoned. It works much better now and the seasoning has stuck well.
Posted on 5/19/20 at 12:40 pm to finchmeister08
I think if it ain't broke don't fix it in this case. If you start having issues with sticking then it might be time to strip and reseason.
Posted on 5/19/20 at 12:52 pm to MeridianDog
quote:
fine from day one and is getting smooth after six months.
define "smooth". when i hear people say this, i think of this copper/non stick pan we got in our wedding gifts. water beads up on it.
Posted on 5/19/20 at 2:29 pm to finchmeister08
I have several cast iron pieces - including one from Lodge. I used the Lodge skillet for a couple years but have always been unhappy with texture and have had issues with some foods sticking to it. I came across that second video and did exactly that about 3 months ago.
Couldn't be happier. Smooth as silk and zero sticking issues anymore. Eventually followed and did that same method to all of my cast iron pieces.
Couldn't be happier. Smooth as silk and zero sticking issues anymore. Eventually followed and did that same method to all of my cast iron pieces.
Posted on 5/19/20 at 2:33 pm to xXLSUXx
I've got a few ancient ones, and some that are 15 years old, and some less than 5 years old. I treat them all the same, just season them, cook in them, and reseason. After some time, the cooking surface all starts to look the same. Still working on my dutch oven, but it gets used less than the skillets.
Posted on 5/19/20 at 3:11 pm to TU Rob
Lodge makes a good skillet. The reason they survived and others didn't is their costs were lower since they didn't finish them.
That being said, anyone who claims the a Lodge cooking surface, even well-seasoned, is like that of a Chicago Hardware Foundry, simply has not cooked on a Chicago Hardware Foundry.
I have milled out new Lodges and while smooth, I cooked off the seasoning frequently. I won't do that again.
I watch Craigslist for vintage pans and recondition them.
Here's a 40's Wagner chicken fryer I finished over the weekend.
That being said, anyone who claims the a Lodge cooking surface, even well-seasoned, is like that of a Chicago Hardware Foundry, simply has not cooked on a Chicago Hardware Foundry.
I have milled out new Lodges and while smooth, I cooked off the seasoning frequently. I won't do that again.
I watch Craigslist for vintage pans and recondition them.
Here's a 40's Wagner chicken fryer I finished over the weekend.
Posted on 5/19/20 at 3:31 pm to timdallinger
I have a growing interest in acquiring older cast iron. What do you look for in terms of models/brands to know what is worth the buy? I have heard good things about Wagner but is this across the board?
And I'm not talking about the condition of the piece because I know that can vary tremendously.
And I'm not talking about the condition of the piece because I know that can vary tremendously.
Posted on 5/19/20 at 4:03 pm to finchmeister08
Posted on 5/19/20 at 4:09 pm to deeprig9
I'd recondition it. Looks worse than it is. Soak with warm water and vinegar for just a couple hours and that rust comes right off. If you have carbon build up, that can be removed with heavy duty oven cleaner. Or a lye bath if it's really bad (lye is what is in the oven cleaner).
Then a few coats of seasoning and it will look almost exactly like when you purchased it.
Then a few coats of seasoning and it will look almost exactly like when you purchased it.
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