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Goes to show you that you are wasting your time smoothing out a span thinking that it is more nonstick. Hogwash. You just need to know how to cook on it, That's coming from 68 years of experience. Cheers.

I got a lodge 10 inch cast iron ,never sand it ,season once more been a fantastic fry pan since

So the gritty pans are like when before you paint you rough up the surface so the paint has something to grip onto. So the seasoning basically needs the same as paint that grit surface to latch onto. Cool

If you put more oil than usual, how to you keep it from getting sticky?

Mmmmm!

4,430 Likes and 320 Dislikes, as of this comment. Apparently, 320 people don't like being faced with reality.

For me the big takeaway for people to make here if they are cooking on cast iron or carbon steel is temperature control is the most important factor in having a painless experience as far as sticking goes.

I bought a 12' lodge Blacklock few months after they first came out, I absolutely love it. It's a little lighter and the cooling handle is longer. Making it a bit easier to handle. I personally think it's better that my Stargazer, and my field.in many applications.

would roughing up the surface with some 60/80 grit paper do the same thing as the vinegar/water?

What if it comes pre-seasoned by Lodge?

Hey thanks! Got a camping trip coming up soon and bought some pans. I also bought the seasoning kit!

I think the advertising on the smooth high end cast iron pans is a marketing ploy! They use the smoothing machining process as an excuse to charge $150-$200+ for a pan that's not going to hold seasoning as well as a $30 Lodge pan! JMHO

You might want to stop after sanding with the 80 grit.That way it won't be too smooth.

I don’t have oven … what’s the alternative please 🙏🏼🙏🏼

I like the no-nonsense, just get done what needs to get done attitude here. Too many people trying to get things scientifically perfect out there, and obsessing over the wrong parts of the process. Thank you!

Can I use olive oil instead of flax?

I forgot about this video after watching it when it first dropped. Super informative and have since delved deeper into the art of seasoning and finding other channels on the subject. Highly recommend you get in contact with the dude from Cook Culture and do some sort of collab, would be super interesting!

heard flax seed oil seasoning can be too brittle, personally prefer canola

you can save some effort making that special seasoning rub. just use the grapeseed oil plain. or even better is avocado oil (higher smoke point). the bees wax is totally unnecessary and just burns off.

Excellent production on this video. Loved being shown the diff between smooth and regular, and the on-screen labels you added (like 400 degrees) are very user-friendly. 👍

That's great news. Now I don't have to worry about sanding down my cast iron. Thanks for the awesome video! Adorable cat!

Are lodge pans really made from old recycled brake rotors?

WOW

I have three pieces of lodge cast iron, I have sanded all of them enough to take the roughness away but still left a texture, ( Don't go until it's absolutely smooth). I reseasoned them and they went from 3 pans that I hated to 3 pans that I love.

I thoroughly enjoyed watching your video. I’m so glad I watched this before I took it upon myself to do anything to my new pan. Thank you for this!

Or, just do what I do and throw a pack of bacon in there. When your bacon is done cooking, just leave the stove on low for a while. After a couple of breakfasts your pan will be broken in just fine 😁

#Yummy, looks delicious! Thank you❤❤ 4-13-24 #SendingLoveAndLightToEvery1 #Nameste

I have done test on identical smooth and leave as is. The preference is smooth. much easier to clean, the seasoning is cosmetic, that is, on the rough the black season cant be scrapped off easily and can build up over time. The smooth , it comes off as I use a sharp spatula, but microscopic seaoning is there..my eggs does not stick on low heat. all can be a matter of taste/use..But smooth using 120 to 180grit works for me.

It doesn’t matter if you season it right, because the actual cooking surface is a thin film polymer, and both are the same!

could you also do that on your grill as well?

Thank you sir !

People smooth is better! All you have to do is season it with beef Tallow and butter it will be slippery slick for life!

No sir smooth is way better. See my very first video in 2012! I have a cast iron pan in a perfect pancake. I achieved that because the pan was made in Taiwan very smooth.

New Lodge 15" seasoned with Buzzywaxx. First 4 seasonings with canola, last 3 with Buzzywaxx. I've found heat pan to 250, apply seasoning and wipe with old t-shirt until pan looks like nothing was added. I bake 425 for 1.5hr & cool in oven. Same for carbon steel pans. Makes for a resilient cooking surface. Carbon steel guys say after initial seasoning just cook with it.

Lol thank you for making me laugh! 😂 I bought my Lodge skillet yesterday & didn’t know I had to do this & made bacon this morning after washing and drying my skillet. There was so much smoke! Anyhow going to start over & do this. Hopefully I didn’t mess up the skillet. Thank you.

Thank you very much. You just saved me a ton of work.

This brother is dope. I like him a lot already.😂

Following your directions here I was able to restore an 8 inch pan that i thought was beyond hope. Its doing great. Following Amazon link here Ive got a 12 inch pan coming . Your videos have given me confidence that I can easily care for my cast iron and enjoy it!

Flackseed oil smoke point is 225f smoke point so when u bake it at 400f for an hr your just burning it away. Is that true.

I have a Lodge I bought 4 years ago. I have used it an average of twice a week since I bought it. It seems to be a lot smoother now than when new. Is this normal?

mr sude, some cats er just built that way. but you can try

cast iron dude! your cat's so cute :)

What if I don't have an oven?

Smoothing is all B S mine is rough and has been none stick for years.

I think there is a good balance. You dont want mirror polish new cheaper cast iron, but i have found they perform much better by sanding that extremely rough sand paper feel. What i do is sand that new cheaper pans like ozark trails since they are dirt cheap but ridiculously rough… i sand them down through all the grits to about 320 and then when i get all the deep sand casting pits out i go back over it for a quick min with a 60 grit for just a little tiny amount of time to get those micro scratches back in so the seasoning adheres well. It leaves me with a smooth easy to use non stick pan no matter how much oil or butter is in the pan, but still has texture for the seasoning to stick. You can make any surface nonstick if your technique is sound. But if you do my method even beginners can use my cast iron pans with good success without drowning the food it butter and or oil.

TFS ❤

1:24 Lodge cast iron DOES NOT recommend using Steel Wool or any kind of metal "scrubber". The ONLY time they recommend using steel wool or a metal scaper is to remove rust. Other than that good straightforward video.

Sweet simple ❤tfs 😊

This guy should voice joker

Thank you for rescuing Baby Girl. You are doing God’s work.