this post was submitted on 21 Nov 2024
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Cast Iron
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What grit did you use for this? I've always been curious about sanding down the rougher surfaces, but haven't pulled the trigger since I've read conflicting results about seasoning after the fact.
There's no reason to sand it down. It just makes the pan worse.
I'm well aware that it doesn't necessarily improve anything, which is why I've never sanded my Lodge pan down. However, I also don't see how it would make the pan worse, which is why I'm asking how it impacts the ability for seasoning to adhere, the only thing this could possibly do to make the pan worse. I use a 1950s Wagner for my cast iron cooking now, and I much prefer its polished surface to that of a stock Lodge. I've done plenty of my own Googling to find anecdotal experience with sanding down the surfaces and did not find definitive answers on sanding, so if you have any sources on it being strictly worse or personal experience I'd be happy to learn more.
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!