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How to smooth the rough cooking surface of a modern Lodge cast iron skillet.

Jan 10, 2022
Ok this is a current production Lodge piece and because the way they mold them nowadays is machine rather than hand and I guess they also have to deal with the type of sand they use that comes out with a

surface

really

rough

. Now some pans work better than others. I don't know maybe a good day at the foundry I don't know but the older ones I guess had a finer

cast

and just worked better and actually some were

smooth

er basic skills take a while to get a good take advantage of it here it's just the nature of the beast so once you do this it could be a year before the seasoning really starts to get really nice so you know love for the job so in this 10 inch housing I'm going to be using when these metal Avanti Pro quick release discs this is a four inch we have it just on my regular drill this as far as a rocking does a great job now it did on instead of using different sanding discs and different grips and things about the nature of this di sc does a great job of taking the seasoning off and

smooth

ing it out and this is the first step in the process after this we'll just have to take it , put it in the oven and submit it or a heat treatment cycle. oven clean cycle basically because when you buff it like that it gets too slippery so we'll smooth it out and get a very glossy mirror like finish and then go th

rough

the heat treat cycle which basically makes it like a micro matte finish which works a lot better for dealing with a seasoning and holding onto it so let's get started as you can see here it doesn't take a lot of time to smooth it out as you can see here it's nice and smooth it's not perfectly flat which I'm not concerned about and you see these little dimples and things that are the pits that are on the

surface

under the seasoning when they pour it in.
how to smooth the rough cooking surface of a modern lodge cast iron skillet
I'm not going to get all of that out, I'm just smoothing it out and that's what we're looking for those little dimples won't hurt anything at all they'll actually fill out over time they will be completely smooth as i use it now i am going to take this 40 grit on my orbital sander and smooth out the entire surface this will also get rid of that hazy, rough 3d look, look good and no issues all scratches mostly gone ok and shines real nice and sorry for sounding like darth vader here i have a mask on before i put this in the oven in the cleaning cycle i want to get all the debris off of it so I'm going to use an SOS pad here and scrub it all the way down and wipe it clean and then use a little bit of dishwashing detergent.
how to smooth the rough cooking surface of a modern lodge cast iron skillet

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how to smooth the rough cooking surface of a modern lodge cast iron skillet...

The heat cycle here is removing all the water from the pan by cleaning it in the sink. Once I'm done with this, I'm going to put it in the oven on the self-clean cycle. This completely eliminates any seizure of the pan. it burns it right away and what it will also do is this shine g or away it will still be very smooth but it will give you this matte finish which really helps with seasoning ok the oven cleaning cycle is complete it's been about three hours and half and I stopped it no one goes for four four and a half hours and as you can see here these skills are completely clean there I mean there's nothing left and they were actually a little bit darker if you look closely I don't show this in the video here but i take the skills back to the sink and give them a full clean again scrubbing with clean s.o.s with dish soap dawn you know i dry them with clean paper towels to put them in the oven for about 10 minutes at 350 whats going on here to dry them for complete. before you put oil on them for seasoning, okay, the pans are just out of the oven, they're in for 10 minutes at 350 and they're nice and warm, so this Crisco that shortens and puts them on is completely melting. all g is going to flow into all the cracks and crevices everything is the best time to do it use it literally go front and back as much as you want to fool around there by this point ok now i'll let the Pans sit until cool now I'm going to take clean paper towels and scrape off every bit of the seasoning I can especially on the inside a very thin micro layer is all you need this is the first seasoning of three this is how it should see when you are ready to put it in the oven we are going to bake them for an hour at 350 about 10 minutes on the hour look at the surface of the pan it is smooth and make sure it is not smeared with too much oil if you are wiping it with a towel paper and leave it like that for the rest of the hour ok it's been an hour the first seasoning is done and it looks pretty good even it's shiny no stains hey while the pan is still hot it's ho to add the layer number. two we're going to repeat the same process apply it as long as the hot pans are covering everything don't worry about getting too much because like we've done before we're going to wipe it all off ok the second coats have been cleaned up all the excess removed over time to go in the oven for another hour at 350 and don't forget that ten minutes after this take a look and make sure it's not smudged or anything this is actually the second layer that's complete after an hour it's it's coming back nice thick and smooth now here we go with the third coat it's been applied and wiped off we've seen the process before now it's going back in the oven for the hour at 350 now this is a smudge was talking about the little skill of have the hat in there did this look like the leffert pots just clean it out like this and see its gone this oil stool in there now you put it back in let it go on for an hour ok the hours are over inated 3rd layer is set and its time to turn the heat up to 500 for an hour hour and a half maybe two hours depends if you have convection or not or just the skill sometimes it needs more time to darken this will be the darkening stage ok it's been about an hour and a half let's turn the fan off because you have to have it on because it's going to smoke because you're burning the oil in the pan lid now you look dark you look good take it out and take a look excuse me daughter in the background they look good nice and soft even now they look more coppery here but that's because of the copper colored light on the stove i'll turn it off in just a second and you'll see they look good soft dark ready to wear thanks for looking everyone i hope this can help you smooth out beautiful big pans good day
how to smooth the rough cooking surface of a modern lodge cast iron skillet

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