this post was submitted on 21 Nov 2024
61 points (94.2% liked)
Cast Iron
2047 readers
1 users here now
A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: [email protected] [email protected] [email protected]
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I’ve been cooking with cast iron for decades, first with rough lodge pans then for the last 15 years after sanding them smooth. IMO smooth cast iron is far away the better cooking experience. Trying to get stuck bits out of the rough surface is a nightmare. With a smooth surface and a nice metal spatula (Dexter is the brand I use) nothing ever sticks and the seasoning sticks perfectly well. I’d just recommend getting carbon steel pans to anybody that doesn’t have smooth cast iron yet, as they’re much lighter and perfectly smooth out of the box.
Agreed. A few weeks ago I spent the time to sand smooth 3 of my lodges and they are way more nonstick after 3-4 uses than they were before and way easier to clean. I just used 80 grit on a dynafile, took about 15 minutes to sand them smooth (wear a mask). Then 2-3 runs through the oven to re season and they were good to go.
I used a random orbital sander and it took a pretty long time to get it as smooth as I wanted. Still worth it for a pan that will last forever!