SANDING A NEW BLACKLOCK SKILLET OH NOooooo!

Hello and welcome to Backwoods core mate, today we're going to do a little experiment with two identical Lodge Blacklock pants. See you, stay tuned, so here's the reason for this experiment. There are two schools of thought on this surface. There is a whole in Lodge pants. camping here on this side says you don't need to do anything with it just to use it and it will get great on top and you have to camp here on this side which I tend to be somewhere closer to that says if it's not smooth on nowhere else, okay, I mean, we have these two groups of button-headed people in the comments here on the backwoods gourmet channel, so since we happen to have two new Lodge Blacklock 12-inch

skillet

s, this one still has a The label guys just received this one yesterday.

Let's move on. We're going to sand this one and I'll leave the other one alone, but we'll have to spend some time on this. We are going to say it. In a scene where I have three seasons out of the box, we'll have to put three seasons back in before we can compare the two, so it'll take a little bit of time and we'll set it up here. a burner we hold it, we put some 80 grit sandpaper on it and we will send the bottom and just a little bit of the sides. I'm not worried about the way here.

I don't cook on this part, but we'll sand it and season it in the winter and then do a real side-by-side comparison and make several different dishes over the next few weeks on pedal boat and let the two, two, two sides that are colliding in reality. See the difference, okay, if Lodge had made it, take this pan, the new black cloth, smooth it out and season it in the factory three times if it's going to work better or worse than the one they're sitting on right now. So this is going to be an unscientific test, but keep both sides of this conversation, let's keep it, let's keep the real guys right, so let's start off right so you can see that he still has that dew-wet rubber band II literally right on the bottom layers of label, okay, Brandon has never been used, okay, Makita does a good job.

I took most of the season out of it and it clogged the paper a little, so I'm going to go ahead and glue it down so it's mostly shiny. so rubbing my finger there feels really nice and soft let's give it the spatula test so i get this comment all the time about the spatula test on cast iron 8 how people like it oh My goodness, oh, don't be scraping it. You're winning, yeah, you're doing this, you're doing that. I saw my grandmother use a metal spatula, a cast iron spatula throughout my childhood and she had it.

I was the slipperiest cast iron of them all. All good, much softer, very soft to the touch. I don't know, I'm not ground to the bone and I don't want to make this pan any thinner because it's already at the end, Pam, but it has a nice surface, I don't really want to polish it and I wanted it to be something like that. seasoning is like a coat of paint, it almost gets a little into the cast iron, but I did find that polishing completely to a mirror finish is not the best way to do it because it will tend to peel off.

Okay, now we have to rub it with a little salt and clean it really well and then we will start receiving it. Well, kind of throw a generous amount of kosher salt in there, its coarse salt, take just a little bit of water. just to turn it into a paste, this is an excellent abrasive agent for plaster. Okay, one of the main reasons we do this is because you know now we have all those little bits of iron filings. The things that were in there, as well as those pads, were actually aluminum oxide pans, so you also have a little bit of aluminum oxide and that will settle into the little pores in the crevices.

They are still there. They really want to scrub this very, very well. Could you just the big cast iron brush that's scrubbing that really well, removing it and rinsing it really well? You see that the salt actually changes color as it is picking up the iron and now it is taking on a gray appearance, so you want to spend a good amount. of time on this, making sure to get all that stuff down and out of the pores so that the first layer adheres really well, so I rub it all down with a paper towel and we actually go ahead and etch our gourmet backwoods and the year 19 at the bottom so you know we're not changing your trays, okay, great, right at the bottom.

I usually do that on the ones that we modify, it just identifies them as a modified pan for us, it's very well filled on the bottom and we'll go ahead and put it on a little bit of low heat, we'll start to heat it up a little bit before we put oil in it, so we'll do that. What I will season the most the first time is lard, it's how the old people did it. The only type of oil that back then, a little bit big, it gives you a little bit thicker in the first season and it goes into every pore, I just want a very light layer now, usually if I try to get the most part of the smoke and I do it here on the burner, I'm going to turn it down a little bit just so that they continue to smoke in the house, in the bed, so we'll let it go there a little bit and you'll see that the oil is already starting to turn brown and we'll I'm going to do this three times but I'll show you a complete process the first time we're going to bake at 350 for an hour the first two times and then the third time we're going to put it in the oven at 500. also do it on your gas grill our grill gas for some reason right now it's not working I have to dig deeper into that fun, it was bad, okay you see, now it's starting to get nice and dark.

I'm moving it over the burner. a little bit, make sure it warms up to the edges as soon as this copper-brown Lee wizard guy looks and quits. I'm going to go ahead and put it in the oven 350. I already have that preheated and we'll put it in there for thirty minutes to an hour and repeat this process. Oh, it looks like it quits smoking right there, which it almost has, go ahead, take it inside, put it in the oven at 350 for an hour, so we season the oven twice. to 350 so I just got a really good layer of pre season oil on the bottom so we did it twice with lard so now we're going to the final seasoning just a little bit of vegetable so we're going to take our very good white herbs. buy towels because they don't have lint, I'm going to wipe them all over the pan, we're going to light them under here one more time, let them go until they stop smoking so much and then we're going to put them on.

Back in the oven and this time we'll put it on a 501 and bake this for at least an hour until it's nice and shiny. We've had it here on the stove for about ten minutes. I've cleaned it about three times. times with vegetable oil I am getting very hot, I turn it over, I wipe it on the bottom so that it goes down the end or into the hole that we made and I clean the handle a little bit, okay, now it will stop smoking, so we preheat our oven. 500 degrees so it's time to get this bad boy in so here are our two trays after this process and this says the process has taken me a few days so we come back here a few days later they said this one stopped , OK? this is the one that came out of the box, we really just did everything he did, we would need a cook for that and we threw it back on the stove with a little bit of oil and after cooking the other one, now we haven't put it back on. in the oven or something I just wiped it with a little bit of oil and then this is the one you saw us go through the

sanding

process and outside now we did this we did it twice at 350 with butter and then we came back we left normal vegetable oil and then we put it in the oven.

Three we start at 350 and then we turn it up to 550 and you can see the bottom, it's pretty smooth, okay, it's pretty bright, you can see there are some places here where a season doesn't look like it's taking that well, but okay, again, if you do this process, it will take much longer to prepare this seasoning than it will take to prepare the seasoning for this one, that's the purpose of this video. to determine from you know all of you are commenting on whether it's better to stick with the rough seasoning or try to sand it off and start over so be sure to tune in to the video below and we're going to take both. those pants we're going to cook an identical dish in each one and see which one works best for that particular dish.

That won't be the last video because we will continue to use these two pans and compare them for quite some time, so if you haven't already, hit the subscribe button down there, if you really love our channel, we have a join button here below, you can also check it out, but either way, see you next time.