I was looking up threads on cast iron pans, here.
I saw lots of suggestions about high quality cast iron and how smooth the surface was compared to something like a new Lodge pan. There was mention made of using an orbital sander to smooth the surface and make the Lodge pans perform like some of the more finely crafted ones.

Has anyone here done this? What is the method? What kind of sanding pad is used? I have an orbital sander and a couple of Lodge pans I would like to put some work into as the casting is very rough.

Experiences and advice appreciated.

Bruce

Thanks. I missed that thread and it is just what I was looking for.

Bruce

I bought and polished a 12" lodge skillet a couple years ago. Use a random orbit sander, 80 grit initially, then 125, then 250. Took several hours, but worked out great. Re-seasoned using flax seed oil - google Science of Seasoning cast iron. It has become a favorite over the years. In fact, I bought another one last week without a long handle to use on the grill, polishing it is on this weeks project list.

http://sherylcanter.com/wordpr...seasoning-cast-iron/

quote:

Originally posted by barndg00:
I bought and polished a 12" lodge skillet a couple years ago. Use a random orbit sander, 80 grit initially, then 125, then 250. Took several hours, but worked out great. Re-seasoned using flax seed oil - google Science of Seasoning cast iron. It has become a favorite over the years. In fact, I bought another one last week without a long handle to use on the grill, polishing it is on this weeks project list.

http://sherylcanter.com/wordpr...seasoning-cast-iron/

Flax flakes off. Sheryl Cantor sounds like she knows what she's talking about, but she doesn't.

quote:

Originally posted by houndawg:
Sheryl Cantor sounds like she knows what she's talking about, but she doesn't.

Agreed.

Just plain old Crisco or lard. Do it the way grandma did.

Crisco it is.

Bruce

I'm a huge fan of "The Culinary Fanatic" on YouTube. Thanks for reposting my old thread. My pans are holding up great and I've been using his recipe for the ultimate slow-cooked pot roast and it's DIVINE! Although you need a porcelain coated dutch oven but I used his cast-iron sear method that he showed in his video.

My old 1930's Lodge skillet is still smooth as silk and the newer porous Wagner's that I refinished nin that thread are still holding up great and cleanup is pretty easy with a Teflon/Delrin pan scraper. I just wash with hot water and use the Lodge scraper or a nylon dish brush to clean off my skillets and pat them dry.

I put them on the stovetop and heat them up give them a quick wipe with olive oil or Crisco, then wipe off the excess. After they cool, back in the cupboard they go.

I've re-seasoned a new Lodge 15" skillet and uncoated dutch oven since I posted that video and the results are satisfying every time. That guy knows what he's doing.

Tony.

Maybe unnecessary to polish it. In this video, fried eggs slides easily in a horribly rough cast iron skillet. A rough surface doesn’t seem to be detrimental. Many Lodge owners get good service with no polishing at all.

https://youtu.be/vDreJNyYsD4

Never heard of "polishing" cast iron. Almost sounds like an oxymoron joke to me. But I'm ready to learn....

However, when you are ready to clean your cast iron, "polished" or not, you never use soap. Just good old fashioned water.....and kosher salt.

I use about 1 or 2 tablespoons of salt (kosher salt is the best because of its extra texture) and rub the surface of the the pan using a dampened paper towel then I rinse it with water and I dry it with another clean paper towel. Works incredibly well while it takes care of your seasoned cast iron too!

Soap won't hurt a properly seasoned pan.

quote:

Originally posted by benny6:
I'm a huge fan of "The Culinary Fanatic" on YouTube. Thanks for reposting my old thread. My pans are holding up great and I've been using his recipe for the ultimate slow-cooked pot roast and it's DIVINE! Although you need a porcelain coated dutch oven but I used his cast-iron sear method that he showed in his video.


Tony.

That pot roast sure does look amazing. I would hate to be the one to do the cleaning afterwards though. I think he used 8 different cast iron pans in that video? I guess with a collection like what he has, might as well use it for everything!

This is a little bit of a drift here, but has anyone tried using carbon steel pans? They are supposed to retain heat similar to cast iron, and your seasoning and care are the same, but in a thinner and lighter material. Not too long ago I bought a couple French carbon steel pans and have been experimenting with them a bit. I got them on discount so they were only about $40 each.

I hit the pans with the wire wheel. They didn't seem overly impressed with it as it didn't even knock down the high spots.
I decided to get serious and switched to the orbital sander with 80 grit paper. I spent about an hour sanding them, changing the sandpaper often. That got rid of the high spots and got them on their way to smooth. Then I switched to 150 grit, then 220. I cleaned them off with a Brillo pad and then started seasoning them.
We'll see how they look in a couple of hours.

Bruce

quote:

Originally posted by EssKayR22:
This is a little bit of a drift here, but has anyone tried using carbon steel pans? They are supposed to retain heat similar to cast iron, and your seasoning and care are the same, but in a thinner and lighter material. Not too long ago I bought a couple French carbon steel pans and have been experimenting with them a bit. I got them on discount so they were only about $40 each.

Carbon steel pans are great. When seasoned, they are even more non-stick than cast iron. They are lighter and easier to manipulate, but they do not retain heat like cast iron. This can be a benefit as you can control the temperature of the pan much faster.

The care and feeding of carbon steel pans is exactly the same as cast iron, too. FWIW, I own three and use them quite a bit.

Can you season cast iron without putting it in the oven?

quote:

Originally posted by Pipe Smoker:
Maybe unnecessary to polish it. In this video, fried eggs slides easily in a horribly rough cast iron skillet. A rough surface doesn’t seem to be detrimental. Many Lodge owners get good service with no polishing at all.

https://youtu.be/vDreJNyYsD4

The eggs came out well, but just listening to that spatula scraping on that pitted surface set my teeth on edge. I would have to restore it. I wouldn't be able to help myself

Bruce

My wife let me know if I ever touched her cast iron stuff I would be beaten about the head and shoulders with it.

quote:

Originally posted by Gustofer:
Soap won't hurt a properly seasoned pan.

Of course it will. Soap is a degreaser and cast iron is porous. Who wants to eat soap? The only time you should use soap is on a new pan or a pan you want to bring back towards new to be seasoned again.

quote:

Originally posted by Oregon:

quote:

Originally posted by EssKayR22:
This is a little bit of a drift here, but has anyone tried using carbon steel pans? They are supposed to retain heat similar to cast iron, and your seasoning and care are the same, but in a thinner and lighter material. Not too long ago I bought a couple French carbon steel pans and have been experimenting with them a bit. I got them on discount so they were only about $40 each.

Carbon steel pans are great. When seasoned, they are even more non-stick than cast iron. They are lighter and easier to manipulate, but they do not retain heat like cast iron. This can be a benefit as you can control the temperature of the pan much faster.

The care and feeding of carbon steel pans is exactly the same as cast iron, too. FWIW, I own three and use them quite a bit.

I really like them so far. I did buy into the flax seed oil stuff and gave them both a full 6 layer seasoning. Well, it’s all but flaked off now. Very smooth surface.

One thing I’ve discovered in my research is that having a glass smooth metal surface can actually hinder creating a good seasoning. Having a very small amount of texture helps to give the oil something to adhere to when creating that plasticized surface. The seasoning is what should be glass smooth and non-stick.

quote:

Originally posted by EssKayR22:
<snip>
I really like them so far. I did buy into the flax seed oil stuff and gave them both a full 6 layer seasoning. Well, it’s all but flaked off now. Very smooth surface.

One thing I’ve discovered in my research is that having a glass smooth metal surface can actually hinder creating a good seasoning. Having a very small amount of texture helps to give the oil something to adhere to when creating that plasticized surface. The seasoning is what should be glass smooth and non-stick.

I agree completely. I seasoned a very smooth French carbon steel fry pan with Sheryl Cantor’s flaxseed oil method – it came off in patches not long afterward. Later, I seasoned a carbon steel griddle which had a shot peened surface the same way – it’s still on.

The early Stargazer fry pans had a very smooth surface – and problems with seasoning adherence. Later versions of the Stargazer had shot peened or glass beaded finishes to fix that problem.