Cast iron pan question

Mongo

Mongo

Joined
Nov 5, 2001
Messages
8,969
Hey all,
I have three Lodge pre-seasoned cast iron fry pans, 12", 10" and 8". I love the way they cook and the ease of clean-up... just run them under hot water and scrub them with a brush. The 12" bottom is mirror smooth and is basically non-stick. The 10" is rough, and I have a tougher time with it. I used it tonight to make some scrambled eggs, and has some serious stickage. The 8" is somewhere inbetween the other two.

So, my question is, can I take some wet-dry sand paper to the 10" in an effort to make it more mirror smooth like the 12"? Or will that somehow damage it, either functionally or aesthetically? Will I have to re-season it once it has been papered?

Thanks in advance for your answers,
Mongo
 
Mongo said:
Hey all,
I have three Lodge pre-seasoned cast iron fry pans, 12", 10" and 8". I love the way they cook and the ease of clean-up... just run them under hot water and scrub them with a brush. The 12" bottom is mirror smooth and is basically non-stick. The 10" is rough, and I have a tougher time with it. I used it tonight to make some scrambled eggs, and has some serious stickage. The 8" is somewhere inbetween the other two.

So, my question is, can I take some wet-dry sand paper to the 10" in an effort to make it more mirror smooth like the 12"? Or will that somehow damage it, either functionally or aesthetically? Will I have to re-season it once it has been papered?

Thanks in advance for your answers,
Mongo
Click to expand...

You can grind down and smooth the bottom. That won't damage it functionally, and you will have to re-season it when you are done smoothing it.

Andy
 
+1 on Andy's advice.
Use some wet and dry sandpaper and a sponge rubber pad and carefully by hand polish the inside bottom surface.
I recommend finishing with an oil-water mix and very fine grit sandpaper.
Once polished, go through the seasoning process.
You should end up with the cooking surface looking like black glass if you have done it right.
Not something you can do in a few minutes, it will take patience and perseverance, but the results will be worth the time and effort.

Good to see you going with the old fashioned cookware. Good luck.
 
I have seen a lot of new cast iron pans for sale in recent times, but they are all rough as cast rather than finish ground.

I have the suspicion that they are strictly as wall hangers.

I buy old used ones at estate sales, auctions, flea markets, garage sales...
(every once in a while I break one)


I wish you well on finishing by hand, but I wouldn't even try without some power.
at the very least a small oscillating sander.
 
Last edited:
I suspect you will need to season the two smaller skillets, even if you do not sand and or grind the bottom surface. Seasoning is merely several layers of cooking oil or grease which has penetrated the surface, and then built up a layer of burnt on oil. Using metal cooking tools will often damage the layer of seasoning, and causing foods to stick from that point on. Another thing, avoid foods with high acid, such as tomatoes in it I have two skillets, which seldom miss a day of being used, that have been in my possession for over 57 years, so if taken care of, usually will last almost forever
Everyone has their own method to season cast iron, but I do it outside on the BBQ Grill, mainly to keep the smoke out of the house, and as another said, take your time, several thin applications of oil is better than one too thick, then avoid scratching through the new seasoning, maybe use a little more oil to cook than you think is necessary, and enjoy. I use paper toweling to merely wipe mine out, while still warm, and spread the remaining oil around, and seldom wash them.
 
Interesting. I have a 12" Lodge that has a pretty pourus surface....never thought about hitting it with the random orbital sander. I'll have to think about it.
 
Some chefs catalogs offer both smooth and rough cast pans. There where some cast iron pan threads that would come up in a search probably.
 
You may want to think twice before polishing your rough pan. A smooth pan will be more non-stick and thus better for the likes of fried eggs. But, a rougher pan will make a better pan sauce. Having both options available may be a nice thing.
 
I have a couple of newer Lodge pans and have the same issue. My square griddle is nice and smooth, the fry pan is rougher. I was thinking of sanding the interior of the fry pan. I read on one of the cast iron threads that you want the surface smooth but not so smooth that the seasoning wouldn't stick. I was thinking that 120 grit would be a good grit to start with. Just knock down the high spots and see what happens. You would have to re-season it after sanding. (Sounds like a good excuse for bacon:D) If it wasn't smooth enough, you could move to a finer grit.

Bruceter
 
i have over 140 lbs of cast iron ranging from a massive wok to fry pans, to butte rpans, to biscuit pans, stew pots, and serving bowls.

I sand each and every cast iron pan i get, using a scotchbrite wheel and a drill. I finish up with 600, 800, 1000, 2000 grit 3M wet and dry autobody paper. A quick wash with dish soap, and good rinse and then i boil lard in the pan for a while. Pour it out, wipe it down, let it TACK for a week and then into the oven at 500 degrees for 3 hours. Remove, wipe with crisco, and let cool.

nuff said.
 
I never buy new cast iron pans. I get them from salvationa army etc. or used on ebay. I would not grind the pan. Season it so the pores are filled in with oil,bacon grease, etc. I also never wash the pans with water. I just place some oil in the pan heat it up and then wipe it clean with a paper towel. My pans that I use now are over 60 yrs old. Got them from my mother when she passed away. I can't even guess how many pork chops, chickens, pounds of bacon and eggs were fried in that pan but I'm doing my best to add to count. Oh by the way one of my boys has already asked if he can have them when I'm done with them.
 
I do scrub my iron pans out with hot water and the plastic scouring pads. However, I then immediately put the pan on the stove burner until the water is all evaporated, then wipe the hot pan with cooking oil spray and a paper towel.
 
We cook mostly with cast iron and have about 10 or 12 in lodge bought pre-seasoned and not. Not a Non-stick Aluminum in this house. :D
This brand in rough when new and will smooth with use.
When cooking eggs I always coat the pan with a little butter, for sausage olive oil. sticking is not a problem.
I used to season pans in the oven with Crisco years ago, what I found is just cooking with them, seasoned the pans better.
The Lodge were bought new and I thought they would never smooth out. I soon found the surface improved with in a year from use and only get better with use and care.

BTW I also have Wagner and Erie Brands of cast that we cook with.

I will soak pans with water for cooked on food. Use a brush to remove food, wash with a little Dawn, rinse, towel dry.
 
I think you might want to reseason those pans Mongo instead of performing surgery. I have a 12" lodge that has a pretty bumpy bottom and I had a fair amount of sticking the first several times I used it. Then one day when I finished cooking, the pan had that "just right" shiny look - after that no sticking. A little butter in the pan and eggs and pancakes skate over the surface. I've come to the conclusion that veggie oils make for a somewhat sticky surface. Crisco and butter work better. A few grilled cheese sandwiches and you should be fine.
 
Just keep cooking in it and use a metal spatula. It will gradually smooth up. I guarantee our grandparents didnt sand their cast iron cookware.--KV
 
I had the same issue with my Lodge pan, but it's gotten better with use over time:) I use it for everything from eggs in the morning, to meatballs, to pasta sauce. it still sticks a bit from time to time, and its due for a reseasoning. But that's no big deal. I just apply a new coat of seasoning by cooking a big fatty unhealthy meal in it every other month...works like a charm:D

My mother in law got me one of those enamel cast iron pans for Christmas. I haven't used it yet, but I'm thinking that it should give me the even cooking of cast iron, with an easier clean up. I know I'm not going to be able to just poke around with the metal tools like I sometimes do, but that might be worth the easier clean up:)
 
My Cast Iron frying pans keep getting better with age. I have one Lodge, two Wetzels, and one Campchef. I used them for a while then burn them out over a fire, wash in water then recure and they work great!! After lots of use, especially with oily foods, the pures will fill up and make it even more non stick.

Heber
 
I have some that are sanded to a mirror finish and some that have had nothing done. I was thinking of polishing all the rest. Just for fun I called Lodge and finally got one of their product development guys. He said that they have polished cast iron pans and dutch ovens to a mirror finish and tested them in their research kitchens. They were testing to decide whether to offer a premium line of polished cast iron. However, they found the sanded/polished pans/ovens didn't really perform better. He said that a somewhat rougher finish appears to hold the seasoning better. With the highly polished pans, they often had to use a lot more butter/grease to ensure adequate coverage of the bottom and lower sides. Otherwise, it would run to one side and leave some of the bottom less than sufficiently greased.

DancesWithKnives
 
You must log in or register to reply here.
Back
Top