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Posted: 10/16/2019 9:10:50 PM EDT
[#1]
Waste of site resources
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Posted: 10/16/2019 9:23:17 PM EDT
[#2]
Quote HistoryQuoted:
Waste of site resources |
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Posted: 10/16/2019 9:23:31 PM EDT
[#3]
Yes -- it's normal for lodge to be a bit rough.
1) Just cook on it, it'll be fine. 2) Yes, you can sand/grind it down and then reseason, if you want to -- and that will make it a little more non-stick, but frankly see #1 3) You're not going to hurt it by doing #2. You're just taking the curse off, not removing substantial amounts of material. 4) I have mostly Lodge, because they're inexpensive for the quality you get. There are nicer brands out there -- one 'boutique' brand I saw recently that come REALLY smooth like old school CI is from https://smithey.com/ You're basically paying more for a smoother non-stick finish...as they spend more time/labor to grind it. Lodge has made their CI more affordable by cutting back on the labor. Lodge are still fine. See #1 |
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Posted: 10/16/2019 9:23:36 PM EDT
[#4]
Yes Lodge is very rough. Modern cast is just that, cast not machined smooth. It will kinda smooth out in time.
Most people who really use the new stuff grind/polish it smooth then season. |
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Posted: 10/16/2019 9:25:18 PM EDT
[#5]
Just use them. They will become smooth over time.
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Posted: 10/16/2019 9:27:01 PM EDT
[#6]
Quote HistoryQuoted:
Just use them. They will become smooth over time. |
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Posted: 10/16/2019 9:28:37 PM EDT
[#7]
You won't mess it up grinding/sanding/polishing. You'll need to season it after.
The old pans really were machined smooth. Eta, This guy has a really good channel Cowboy Kent Rollins |
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Posted: 10/16/2019 9:29:16 PM EDT
[#8]
Quote HistoryQuoted:
Yes Lodge is very rough. Modern cast is just that, cast not machined smooth. It will kinda smooth out in time. Most people who really use the new stuff grind/polish it smooth then season. Pro-tip: cook lots of bacon and sausage in them. That will “season” them, and they will smooth out the more you use them. |
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Posted: 10/16/2019 9:29:59 PM EDT
[#9]
Quote HistoryQuoted:
Just use them. They will become smooth over time. |
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Posted: 10/16/2019 9:32:35 PM EDT
[#10]
What is the likelihood that she tries to throw them in the dishwasher?
I like the thought but don’t put too much effort into this if she is just going to wreck them or leave them sit because she likes the as seen on tv stuff better. |
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Posted: 10/16/2019 9:34:40 PM EDT
[#11]
Quote HistoryQuoted:
What is the likelihood that she tries to throw them in the dishwasher? I like the thought but don't put too much effort into this if she is just going to wreck them or leave them sit because she likes the as seen on tv stuff better. |
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Posted: 10/16/2019 9:34:55 PM EDT
[#12]
The answers you seek are in this 10 minute video. This is the guru of cast iron!
I followed his instructions on all my Lodge skillets and they look like glass! LINKY |
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Posted: 10/16/2019 9:37:57 PM EDT
[#13]
Our Lodge was rough. I just seasoned it and used it. It works fine. I mostly use their Dutch ovens. I have their skillets, they work fine, but I don't use them much.
Whenever possible, I use the old smooth stuff. Nothing against Lodge, I just like using old stuff whenever possible. |
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Posted: 10/16/2019 9:48:04 PM EDT
[#14]
Quote HistoryQuoted:
The answers you seek are in this 10 minute video. This is the guru of cast iron! I followed his instructions on all my Lodge skillets and they look like glass! LINKY I also learned my day to day maintenance of cast iron from his videos and it's been 100% effective. |
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Posted: 10/16/2019 9:49:52 PM EDT
[#15]
Quote HistoryQuoted: Yes you are.. |
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Posted: 10/16/2019 9:57:07 PM EDT
[#16]
Get one of these.. The rest will sort itself out. |
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Posted: 10/16/2019 9:57:38 PM EDT
[#17]
Quote HistoryQuoted:
I did the same and I'm quite happy with the result. I also learned my day to day maintenance of cast iron from his videos and it's been 100% effective. I bought his cookbook. I did a Ribeye from one of his videos....literally the ABSOLUTE BEST steak I have ever made and eaten. |
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Posted: 10/16/2019 11:02:09 PM EDT
[#18]
...
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Posted: 10/16/2019 11:13:52 PM EDT
[#19]
Yes, Lodge are rough. Some deal with it, some take buffing/sanding pads to the inside. I have moved to Staub.
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Posted: 10/16/2019 11:16:18 PM EDT
[#20]
Bacon, and lots of it, is your answer.
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Posted: 10/16/2019 11:27:20 PM EDT
[#21]
I have two that I ground out with a quick strip disk and reseasoned. They work great for me.
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Posted: 10/16/2019 11:31:44 PM EDT
[#22]
Quote HistoryQuoted:
The answers you seek are in this 10 minute video. This is the guru of cast iron! I followed his instructions on all my Lodge skillets and they look like glass! LINKY All the cast I have is smooth, but I bought them in the early nineties. I don't remember them being that rough. I have one that I got from my grandmother when she died. She had told me she got it during the depression. It's a Wagner. Nobody gets to use it but me. I think I'll hit this new 12 inch with the grinder just to see how it goes. Then cook up some bacon. Thanks for the advise. |
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Posted: 10/16/2019 11:34:23 PM EDT
[#23]
Quote HistoryQuoted:
Bacon, and lots of it, is your answer. |
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Posted: 10/16/2019 11:36:44 PM EDT
[#24]
I've seen this same discussion way too many times.
The reality is that everyone that grew up using cast iron pans seems to forget that we DID wash & scrub them after every use other than frying bacon. The fact that we used Brillo pads (steel wool) to scrub them is what actually & eventually ended up smoothing them out to a glass like finish. Today no one seems to acknowledge that fact. Plastic scrapers don't do shit. These new fangled steel mesh scrubbers do the same thing at 3x the cost of a Brillo pad. Use it, scrub it with steel wool & then put it back on the burner & re-season it. |
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Posted: 10/16/2019 11:37:24 PM EDT
[#25]
Ordered a Lodge Griddle for the BBQ. Seems like it will reduce cleanup and get better results. We’ll see.
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Posted: 10/17/2019 8:15:05 AM EDT
[#26]
Quote HistoryQuoted: That's the video I watched that got me wondering. All the cast I have is smooth, but I bought them in the early nineties. I don't remember them being that rough. I have one that I got from my grandmother when she died. She had told me she got it during the depression. It's a Wagner. Nobody gets to use it but me. I think I'll hit this new 12 inch with the grinder just to see how it goes. Then cook up some bacon. Thanks for the advise. I too have all my grandmothers cast iron...... some as old as 100 years as I have been told from my dad and uncles. It was handed down to her from her mom, my great-grandmother. I too am the ONLY one allowed to cook with them. However I will say that my wife's skills and attention to detail when "cleaning" has come a long way. It also helps we have a gas house so they go straight from the water back on to the fire to dry and get a coating. Check out the other videos that guy has, he's got some really interesting stuff. |
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Posted: 10/17/2019 8:26:00 AM EDT
[#27]
Quote HistoryQuoted: That's the video I watched that got me wondering. All the cast I have is smooth, but I bought them in the early nineties. I don't remember them being that rough. I have one that I got from my grandmother when she died. She had told me she got it during the depression. It's a Wagner. Nobody gets to use it but me. I think I'll hit this new 12 inch with the grinder just to see how it goes. Then cook up some bacon. Thanks for the advise. Don’t use a grinder, you'll leave divots in it. Use a piece of 80 grit or so wet or dry sandpaper in your sink. Don't get it too slick so the seasoning will have something to stick to. |
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Posted: 10/17/2019 8:32:28 AM EDT
[#28]
Quote HistoryQuoted:
Bacon, and lots of it, is your answer. |
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Posted: 10/17/2019 3:14:26 PM EDT
[#29]
Quote HistoryQuoted:
@eeeticket Don’t use a grinder, you'll leave divots in it. Use a piece of 80 grit or so wet or dry sandpaper in your sink. Don't get it too slick so the seasoning will have something to stick to. Quote HistoryQuoted:
Quoted: That's the video I watched that got me wondering. All the cast I have is smooth, but I bought them in the early nineties. I don't remember them being that rough. I have one that I got from my grandmother when she died. She had told me she got it during the depression. It's a Wagner. Nobody gets to use it but me. I think I'll hit this new 12 inch with the grinder just to see how it goes. Then cook up some bacon. Thanks for the advise. Don’t use a grinder, you'll leave divots in it. Use a piece of 80 grit or so wet or dry sandpaper in your sink. Don't get it too slick so the seasoning will have something to stick to. |
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Posted: 10/17/2019 3:30:54 PM EDT
[#30]
You that remove shit coating that they call "seasoning" on those pans, sand a little for a flat surface, season it yourself and you are gtg.
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Posted: 10/17/2019 5:22:48 PM EDT
[#31]
Quote HistoryQuoted:
I did the same and I'm quite happy with the result. I also learned my day to day maintenance of cast iron from his videos and it's been 100% effective. Quote HistoryQuoted:
Quoted:
The answers you seek are in this 10 minute video. This is the guru of cast iron! I followed his instructions on all my Lodge skillets and they look like glass! LINKY I also learned my day to day maintenance of cast iron from his videos and it's been 100% effective. He IS the king of cast iron cooking. 
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Posted: 10/17/2019 6:55:01 PM EDT
[#32]
Quote HistoryQuoted: I've been following Kent Rollins for years. He IS the king of cast iron cooking. |
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