Відео

Not sanding down the surface smooth after casting does not effect its ability to be non-stick. It does require a thicker seasoning but from experience is nowhere near impossible and takes very little actual effort. Is it a cheaper product due to less factory finishing? Yes. Are they as desirable? No. However the obsession with glassy smooth cast iron before seasoning has been propagated by people who either domt genuinely understand how the coating works and/or dont just repeat what some inexperienced/uneducated person told them without doing their own research. For reference i own and use multiple Lodge cast iron items that with very little effort achieved a wonderfully smooth and non-stick seasoning. Think about this, your grandparents using cast iron from the late 19th and early 20th century and even earlier very likely did not have "finished" cast iron cookware but achieved the same effect through proper seasoning and regular use.

Anyone that is defending the modern Lodge pans has never experienced the old Griswold& Wagner smoothness & quality! Probably spent more on sand paper than the Lodge is worth. Nice training video!

Can't use olive oil to season cast iron at 400 degrees. It smoke and burns over 360

Awesome, great build. i have a question im looking to do this to my trailer for landscaping equipment. Would this work? Or would i need to use thicker wood

Sounds like the cat needs some oil also, Great Vid

This is why I hate Lodge, I don't like cooking on sandpaper. Good job, this is the only way to fix a Lodge. If you want a great pan that is already smooth get a Stargazer.

I am not exactly sure why you're confusing a Rust And neglect issue with a production issue. I have A. Few lodge pans that work absolutely great. No stick at all. Lodge products brand new. Do not come with pitting anywhere near that deep And they surely do not require sanding if properly seasoned and cared for regularly. That pan there definitely no doubt needed to be sanded with that deep pittin It was. A hot mess.

Around here a cast iron pan doesn't last long in a thrift store before they get snatched up.

Come on, tell us...

should of v nosed the front so you wont have a ton of drag hauling it.

We'll do it this many times oh maybe that many times 0 the sandpaper oh maybe that sandpaper dude you're indecisiveness is real annoying but great job on the pan

Do I hear a Siamese Cat?

Nice. I found a 1960s Lodge 3 slot number 5 skillet in a peddlers mall for 20 bucks. In great shape just needed a little sanding and a proper seasoning. Its been my daily breakfast pan. The finish is slick as glass now. BTW I use olive oil to season with because thats what I cook with. When sanding I never go any higher than 220.

My Lodge pans, 5 of them, came rough as the UA-camr states. However I had no problem seasoning them and they work great. This roughness is way overblown because once they are seasoned, it’s smooth. These are not supposed to be teflon feeling surfaces But hey, sand them down if you want, it’s America but while you are sanding, I will be cooking on my American made pans ….or just follow directions and use them several times as directed

so were you a Bos'n or a Cox'n?

WHY do they always go to far!!! STOP at 80 grit and the seasoning will stick.

that 80 grit dewalt is mis marked, that was 40 grit all day long

Woooooooaaaa! You do American cuisine too!? Un bee leave able. Thanks for the tip.

Well done! Its all in the family.

Im surprised that one man could do this job so easily. What are the characteristics of that barn that make it worth all the effort? Is that old growth timber? In any case i think its a worthy project. Nice to see someone apply brain and muscle to conserve resources rather than simply demolish and spend money. Best wishes. I hope it has worked out well for you.

I like to use bacon grease. I fry the bacon. Scrape up the sticky bits. Fry my eggs in the puddle. Then toast my bread in the puddle of grease. Then it’s all soaked up. Wipe and repeat every day. Works best if you split a half chord of wood in between greasings.

nice job

mine are all non stick. I use 'em for fish, eggs, crepes, souffles, omlettes, you name it. All I do it get some oil on them really hot like 400 - 405 F hot before using it

Great video

The word is porosity.

Looking to build one of these, what’s a price range with the exterior and interior walls

Thanks for joining us that's processing Can drop final required tools links below

I found a steal of deal on an entire Lodge set this past summer!!! 3", 5", 12", 15" skillets, 17" dual handle pan, 5 qt Dutch oven, 4 qt camp Dutch oven, 19.5" x 10" reversible grill/griddle, 1 muffin pan, 2 loaf pans, and 1 fluted cake pan... all for $50 at my local Good Will store and all rusty and looking like what you started with! Deal a deal!! Started with wire cup wheel on grinder, then brass wire wheel, 40, 80, 120, 180, 220, then 400 grit on everything and seasoned 3 -5 times on everything and man, everything is slick as glass non-stick! The wife and I have a very expensive 36-piece stainless steel chef set that we absolutely love, but we find we are now using our cast iron set more and love it! The more we use everything, the better it gets It was a lot of work cleaning up our set, and I would imagine it would be $500-700 easy it we bought everything separate. But well worth all the effort! Awesome job on cleaning up your skillet!! 👍👍🙌🙌

Why not taller? What is the height?

Where’s the follow up video!?

You should heat your piece to 200F in oven for 30mins prior to applying the oil for seasoning. The warm metal excepts the oil much better this way which allows it to bind more uniformly.

🙄🙄😂

I had a guy that played on my dart team . He asked if I had any problems with my cast iron skilets sticking? I told him no . After talking to him he told me how he cared for his skillet. He was basically doing everything wrong, wrong oil, not preheating. He didn't even reseason it. It was no wonder he had problems with it.

You ought to cut that wedding ring off and make a date with your wife to go get one that fits.

You’re correct about the surface area.

How much does it weigh

You never did the comparison test.

Did the replacement make any difference?

Seen the same build but it lasts 4 to 8 min not 21min.

I don't have any experience with Griswold but my Lodge is non-stick. I seasoned it properly and I have zero complaints.

If you find any cast Iron unfinished use an Orbital sander with 60 , 80 , 120 , 800 grit wet Dry and Finish it yourself .

Really? Totally unneccesray!

Nothing better than bacon cooked in cast iron...

Three easy steps to ruin cast iron pans.

This is the worst I've seen. This guy has no idea what a cast iron skillet is. The seasoning doesn't work? Pathetic.

I have been cooking with cast iron and carbon steel pans for years. I have all kinds of cast iron pans including Lodge. All of my Lodge pans a babby butt smooth. One thing though, the olive oil you are using does not have a high smoke point and does not get hard like a grape seed oil . Flax seed seadones to hard and can chip when cooking at high temps. Grape seed is the most used oil for seasoning cast iron, you should try it.

We have been running a poultry processing company. I have one of these, and it has plucked over 10000 birds. It is part of our rentals now. It still is making money.

"Cat Did It",,,,ok..Lol

Can't sell the dog house.. just watched the series..

Epic Doghouse. !!!!