Excellent advice. Threw mine in last night, and pre-seasoning and a few years of use have turned to dust. It's all clean grey now.Just use the oven cleaning cycle. By far the easiest
Angle grinder with flap wheel for center of pan, die grinder with small flap disc for edges. Then onto a random orbit sander with progressively finer grit to finish it off.For those who smoothed out the bottom of their pans, what would you sand with? Diamond grit or just some low # sandpaper? Maybe a flap disc for the edges?
Self cleaning oven is probably the best route with the new Lodge stuff.Excellent advice. Threw mine in last night, and pre-seasoning and a few years of use have turned to dust. It's all clean grey now.Just use the oven cleaning cycle. By far the easiest
Now that it's bare, it's clearly a lumpy surface. I'm going to see what I can do to sand it smooth before I re-season.
Thanks GB, will give it a go later today. Can't believe how rough this is. It's like they forgot to finish it.Angle grinder with flap wheel for center of pan, die grinder with small flap disc for edges. Then onto a random orbit sander with progressively finer grit to finish it off.For those who smoothed out the bottom of their pans, what would you sand with? Diamond grit or just some low # sandpaper? Maybe a flap disc for the edges?
Cheap, cheap, cheap. Read somewhere that they just sandblast the thing after its cast. They used to grind it to a finish, but not anymore.Thanks GB, will give it a go later today. Can't believe how rough this is. It's like they forgot to finish it.Angle grinder with flap wheel for center of pan, die grinder with small flap disc for edges. Then onto a random orbit sander with progressively finer grit to finish it off.For those who smoothed out the bottom of their pans, what would you sand with? Diamond grit or just some low # sandpaper? Maybe a flap disc for the edges?
They didn't forget. Lodge was just quick to automate the process and cut out the finishing step about 60 years ago. Had to compete with all the cheap cookware coming from Asia and the growing non-stick crap market.Thanks GB, will give it a go later today. Can't believe how rough this is. It's like they forgot to finish it.Angle grinder with flap wheel for center of pan, die grinder with small flap disc for edges. Then onto a random orbit sander with progressively finer grit to finish it off.For those who smoothed out the bottom of their pans, what would you sand with? Diamond grit or just some low # sandpaper? Maybe a flap disc for the edges?
Use water and you can avoid the elbow grease.The salt? Use it for boiling pasta.Just toss some kosher salt into the pan and scrub. No need for water.
I do it the old-school way. A good choice is lard but if you don't get that unless you make bacon then use Crisco shortening.I just got my pre-seasoned 12 inch Lodge cast iron pan. I read on Cook's Illustrated (via an earlier post here) that the best way to season is with flaxseed oil. The article states to season with flaxseed on a new (unseasoned) pan or one that has been stripped of seasoning. Do you think it would harm the pan to season with flaxseed prior to use, or should I wait until I use it a few times? I assume the latter, but lots of cast iron vets in here, who I'd like to hear from. TIA
Well, they clearly left a step out. : )They didn't forget. Lodge was just quick to automate the process and cut out the finishing step about 60 years ago. Had to compete with all the cheap cookware coming from Asia and the growing non-stick crap market.It's why they are still around and all the other US manufacturers are gone.Thanks GB, will give it a go later today. Can't believe how rough this is. It's like they forgot to finish it.Angle grinder with flap wheel for center of pan, die grinder with small flap disc for edges. Then onto a random orbit sander with progressively finer grit to finish it off.For those who smoothed out the bottom of their pans, what would you sand with? Diamond grit or just some low # sandpaper? Maybe a flap disc for the edges?
. You sanded off the good stuff that makes it non-stick?http://imgur.com/YQhwz8g
After grinding down the texture. You can see what it used to look like on the handle.
. You sanded off the good stuff that makes it non-stick?http://imgur.com/YQhwz8g
After grinding down the texture. You can see what it used to look like on the handle.
I'm in the process of buying new cookware and I'm thinking about adding a 12inch cast iron.Never had one but always wanted to pick one up. How much use does it get in your kitchen?
Old bump... this is great advice and what I do. When I'm done cooking I'll usually wipe it clean (with salt if needed) then hit it with cooking spray or a dash of oil, wipe the pan down good. Then let it cool on the burner.Couple of points here
1. When cleaning use table salt, just a lot of table salt in the skillet and use some damp paper towles to scrub, makes cleaning without detergent much easier.
2. After a few uses, once you have cleaned the skillet give it a good spraying with Pam or Spray on olive oil, rub in with paper towels and then repeat, then store. This should help with the sticking of food.
Is your nickname for for your wife, wife?I think my wife is jealous of my love for Skillet (that's its name)
i've sown four of these together for shows with my Right Said Fred tribute bandSince this thread is a billion years old, I'm sure it's been posted before.......but I have one of these for cleaning mine and it works great.
Please tell me it was underweari've sown four of these together for shows with my Right Said Fred tribute band
what does it matter?! too sexy for it anyway...Please tell me it was underwear
No doubt, but I've exhausted all of the other internet porn.what does it matter?! too sexy for it anyway...
Soy un aficianado grande de su trabajo, Don Guapogrande.www.latinachubbymature.com
ETA: I'm Senor Guapogrande, the housekeepeen' supervisor with the big mustache & chainmail apron.
Estoy hinchado de deleite.Soy un aficianado grande de su trabajo, Don Guapogrande.
tu armadura es bastante impresionanteEstoy hinchado de deleite.
And because I get obsessive about things, finished off the collection with an old #8 Griswold today (approx. 10.5"). Probably paid too much but just couldn't pass it up. Again smooth as a baby's ### and feels about half the weight of our existing (modern era) Lodge pan at home. It's probably just slightly heavier than a quality Revere or T-Fal nonstick carcinogen pan.Picked up a couple antiques this weekend in Asheville, a #5 Lodge (approx. 8") and a 6 1/2" unmarked Wagner, both 50's era, professionally stripped bare and smooth as glass.
Glad you added the #8. The 5's are nice to have, but I don't find them terribly useful for many of the things I cook.And because I get obsessive about things, finished off the collection with an old #8 Griswold today (approx. 10.5"). Probably paid too much but just couldn't pass it up. Again smooth as a baby's ### and feels about half the weight of our existing (modern era) Lodge pan at home. It's probably just slightly heavier than a quality Revere or T-Fal nonstick carcinogen pan.
I do. Cast iron is the only thing I use for eggs at home.Do any of you guys cook eggs in yours? This is the unicorn of cast iron cooking for me. I find it to be a big pain. Always stick. No problems with anything else.