Should You Polish Cast Iron
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- Опубліковано 4 гру 2023
- In this video, Mr. Cast Iron discusses whether or not to sand or polish cast iron. Sanding Lodge Cast Iron is something we get asked about from time to time. Is it something we should do or not? I know people would love to have a mirror polish cast iron skillet like they were manufactured years ago. Will polishing cast iron help or hinder the seasoning or how it polymerizes to the cast iron? Polished cast iron, in my opinion, can be a challenge to season. If you want to sand or polish your cast iron, I suggest not using a machine grinder but instead maybe lightly sanding the burs down by hand.
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never sanded any pan. I've bought some older pans with a smooth surface, but lodge seasons up great with several coatings of season and use.
I agree! Thanks for sharing your thoughts on this, my friend!
I lightly sanded my lodge by hand a few years ago and re-seasoned it and appears to be doing fine. Just like the smoother feeling on the spatula and didn’t want to wait forever. The seasoning is chipping a little so good point. Thanks! Great video!
New cast iron manufacturers are good at marketing, if not polishing. It's cheaper for them to leave them virtually "as cast" when they sell them, and they tell you that the roughness is a bonus feature. It is true that a rougher surface is easier to season, just as it's easier to get paint to stick to a surface that's been scuffed up. But that's no problem--compromise is your friend. Sand your pan down flat and smooth if you like, just don't go past a medium fine grit (around 300 to 400) and you'll have plenty of surface area to which the oil can adhere. Use aluminum oxide, which is well suited to hard metals. And stop to check and clean frequently so that your sandpaper doesn't load up.
I sanded my 12" Lodge to a really smooth surface and had a lot of trouble keeping the seasoning from flaking off. Until the kids got me fishing again and i started deep frying crappie in it. I don't know if it's the peanut oil or the oils from the fish. But that thing is the nicest looking piece of cast I've ever seen and as slick as any new teflon pan I've ever used. And i beat the heck out, cook acidic foods, wash it with soap and do everything else wrong and I just can't mess it up now.
I sanded 4 different sizes of Lodge Classic skillets I got so frustrated from constantly losing my seasoning I replaced them. Eventually I've been able to get the sanded skillets seasoned like bulletproof but I still won't sand a skillet too smooth again. I am willing to just knockdown the real high or rough spots not taking it down to bare iron but still leaving the color there. That has worked great for me. I also have skillets I never sanded and they are great also. 🍳
That’s interesting! Thanks for sharing your thoughts on this with us my friend!!
I have sanded several cheap Cast Iron Skillets and dutch ovens. Its certainly not required but some of these cheap options are pretty rough when new. I have found light to moderate sanding to really help with the new seasoning and break in process. #80 grit leaves plenty of surface for seasoning to grab on to. After seasoning a few times and a couple of cooks in it they are black and shiny.
my cast iron was terrible due to all the high points on the rough cast surface. I took an 80 grit flap disc to the surface just to knock down the highs, and stopped when the lows were less than 50% of the surface, then hit it with random orbital sander with 60 grit to give the seasoning a surface to bite, it is 100x better now. When you say "should I polish cast iron" i say no, polish is too smooth, but making the surface somewhat flat and then giving it a course surface can improve the spatula experience. Just my opinion, worth every penny you paid for it!
I have both and do not find a lot of difference. And it is a lot of work. Thank you for this discussion, Mike. Stay safe and stay warm
You’re welcome Sean! Thank you!
I have an old three notch Lodge that was machined smooth from the factory. I would rather cook on it any day than the newer stuff.
I have sanded both a griddle and a skillet with good results so far. Newer lodge stuff. I didn’t polish it, just knocked down the higher bumpy grains without trying to sand out the dimples. Worked fine for both of them and enjoy cooking on them.
sir i have 6 or 7 vintage cast iron pans all are in great condition for thier ages. and i would never mess withe metal. but the new lodges with the rough sand finish i would not hesitate to sand it smoother . the way i see it the factories back in the day machined their cook ware with no seasoning problems. yes its true they had better tools to do it but it was done with no problems. so if you have one of those horrible looking new lodges and have the tools have at it. i just watched the BACKWOODS GORMET GUY do exaltly that and he did a comparison with a vintage lodge and he cooked pancakes and they were an even match ..so dont do it on vintage stuff but new stuff is fine ..
I just sanded my New 13 1/4"Lodge with a flapper disc and took out some scratching with 220 sander. There's still light pitting and scratches to hold seasoning, I'm hoping. I'll get it seasoned and let you know.
I’ve sanded mine with great improvement but I did get it really hot then quenched it and then normalized it in the oven. I was told that by an old metal worker I knew. Thankfully the lodge pans at so cheap that if it sucks get another
I agree with your thinking.
Thank you!
Am a Lodge guy. I do not sand them and have found if you use them they build up seasoning and you end up with a smooth surface over time.
I agree with you. Thanks for sharing this with us my friend!
Only for cry babies huh? It don't take that long neither. Give me my LODGE's.🎉🎉🎉
Lol Cynthia Cynthia startin trouble again! 🤣🤣
Found that too... have had a Lodge that I bought new about 10 years ago when tossed out all my Teflon pans... use it all the time... smooth as a baby's butt now
That's cool! Thanks William!
Carbon steel often comes with smooth dimple-free surface and seasons quite well when done properly and with appropriate oil(s)
I hear you! What oils do you recommend for carbon steel?
I agree
I just sanded two of mine with 80 grit sandpaper and left two without sanding. Here are my observations: they are both nonstick, however, maybe because I cook with less oil, some of the protein/ meat seasoning tends to stick on longer cooks on both the sanded and non sanded. The biggest difference is in the cleaning process. My chain mail, brush, and plastic scraper are better at cleaning the smoother surface than the pebbled ones. I always have a harder time cleaning my pebbled cast iron because the chainmail cannot get into the crevices as well. I should note that perhaps in the long term this might not matter as much, but a cast iron that is fairly newer, it takes a long time to build the seasoning where it becomes smooth. I am already having a better cleaning experience with cleaning the smoother cast iron surface. Also, I only sanded the high spots of the cast iron and left the bottom pits because I do believe that the oil might adhere better to the pebbled surface.
Also, I don’t wash my cast iron when it’s hot, I usually eat and wait for it to cool before washing.
That’s interesting! Thanks for sharing your thoughts and experiences with us on this!
I've had a similar experience, with skillets used with sausage or bacon that leaves a lot of cooked on "stuff". I can usually get the smoother skillet (Wagner) clean with a nylon scrubber brush, but my newer Lodges often need a bristle scrubber or fine chainmail cleaning.
Yes, I have hand sanded and polished to get a smooth finish. A lot of work, but only need to do it once unless I can find a good already polished used pan in a second hand store. There is a different viewpoint to how well the seasoning holds on. The first time you get delicious garlic flavored pancakes, you will want to quickly and easily remove that seasoning! In any case, it's not that hard to re-season a pan.
That’s cool! I sure appreciate you sharing this with us, my friend!!
I have a CI pan, been sanded - Will NOT Hold seasoning....
I have over 12 Lodge cast iron skillets, and I sanded and polished everyone of them, and all jet black, shiny, and smooth as teflon. Recently, purchased the monster 17" pan and proceeded to do the same. Polished it to a beautiful silver, and then seasoned about four times before I used it. This has been my biggest problem child. I can't seem to get the seasoning to bond to the iron like the others I have. I've been trying for six months, all different methods, and oils, and still can't get it right. I'm open to any suggestions, because this has become my favorite pan...I use it all the time.
you should try sandblasting a pattern into the surface, maybe even the entire thing. as you mentioned, the pan is huge, the long chain polymers formed while seasoning the surface may be too uniform or straight, probably causing the coats to flake or wear down easier than usual, as the polymers are bonding to each other more than they are bonding to the surface of the skillet due to it being polished slick and extremely large. i would imagine the polymers would create an excellent bond with regulary irregular surfaces, such as sandblasted cast iron
@@malhaar5880 Thank you for your reply. I see what you are saying...however, my 12", my pizza pan, and my skillet are all large and ground down to silver, and they look and work great. I'm thinking this could be a China knockoff that I got from Amazon. I'm not going to sandblast, LOL! I did purchase some of that bees wax for cast iron, and I will try that in combination with my grapeseed oil.
Try creating an Fe3O4 AKA black rust, finish after polishing then season. Fe3O4 is tough and creates a bond for seasoning. Do this by heating multiple times high temp or with converting red rust to black by boiling.
Either try reapplying a fine and even scratch pattern with 40 - 120 grit sand paper (with a circular motion) or try to etch the surface with hot vinegar. If the surface is too smooth, the seasoning will have a hard time adhering to it.
A light vinegar etch might help. Also it might be helpful to go for a low and slow seasoning. I season with lard for an hour at 350. It's not the pretty black that everyone wants but it's seasoned perfectly
I think this sticking issue all boils down to the temperature of the cooking pan and lubricant, (oil/butter/grease) used or not
used at the very beginning of the cook. Example, put bacon in a dry pan because it will render off it's own fat, or start
with heated greased pan before putting the bacon in. The later works better, I've found. IIRC, you did a video on cold pan, or
heated pan before adding food. Steak is another great example. Very hot pan to sear properly both sides, then turn heat down
and baste to bring the internal temp up evenly to desired temp without burning. I'm not a big fan of bark.
Last, I see my smiling reflection once a day, in the morning. I don't need that reflection coming from my skillet also to remind
me how handsome I am. 😂
Hey Mike !! Hope you are doing well.
Hey Skip!! We are doing good! Thanks for stopping by, my friend!
Now I wonder why are the old smooth pans able to hold a seasoning just as well as a new rough surface pan? Different process maybe? Perhaps they used finer sand back in the day and didnt machine them smooth.
They most certainly did sand the pans. It’s well documented. This gentleman is just wrong. He’s the only “expert” I’ve seen spreading this advice.
I have an old Three notch Lodge from the 50s and you can see where they machined it smooth. It's not been used much so you can still see the machine marks.
@@sheltonmcmillian677 now would there be a difference between a sanding process and a machining as far as how it seasons? Since it would still be porous and slightly rough after machining
@@briang4914 I don't see how you can sand one down as smooth as its machined from the factory. I have an old Griswold it's so smooth, it's like glass and the seasoning holds up fine on it.
The best cast iron skillet is one filled with food being cooked. The empty ones are wall decorations.
Hey Larry thats is a great response! I made this because of your comment! Thank you my friend! ua-cam.com/video/cy629JzUyuA/v-deo.htmlsi=FWEtv6NXQfgCPmAM
Anyone here have a walmart ozark trail cast iron pan? Now those make new lodge pans looks smooth as glass! Any luck getting those super rough pans to not stick much?
I have the Ozark Trail 15" skillet. First thing I did was sand it with #80 grit. I didn't take it to a shiny mirror but did make it grey and much smoother than it was new. Then I seasoned it in the oven with Grapeseed oil 4 times. Put a light coat of oil then into the oven at 450F for 30 mins. It has been working great for me.
I always tell people just use it and it will get very very smooth as it fills in
That’s right!! Thanks for sharing this with us!!
How did the cast iron manufacturers used to "machine " them? I wonder if it was by hand or with a grinder/ sander... if that's what they used to do, why isn't it okay for us to do it?
They may have milled it although that would be time consuming. The reason for advocating to not do it is that the pan may develop a propensity to shed the seasoning when it is smooth. The idea being that the little bit of surface texture promotes a more tenacious seasoning. And I've never found the little bit of texture to be problematic in cooking.
I don't really understand this conversation because it assumes than anyone who's sanding their cast iron is doing it to a mirror shine, which is when you would have issues with the seasoning not bonding to the metal. Realistically sanding down your pan is helpful as long as you're only going to a medium grit where the metal is still porous enough, and not to a mirror shine.
Pan manufacturers now (especially cheaper ones like Lodge) sell very rough iron because it's cheaper to produce that way and saves them the step of polishing. They know that most consumers don't know the product well enough to take issue with that, but then it takes years of wear and tear for the pan to be nice and smooth.
@@mattf7357 what grit size do you like
I don't Polish My cast iron mike i only buy lodge it already has seasoning on them thanks for the info mike i used My new dutch oven i cooked butternut squash 👍
That’s cool Nate!! Thanks my friend!
I completely agree with keeping the orange peel finish. Someone gifted me a new fancy $100+ skillet that was very slick, it did not hold a season well. An inexpensive Lodge skillet works far better at holding a season. I coarse sandblasted my fancy skillet, it's better now.
Agree 100% Mike. Say hello to the Mrs.
Thanks Larry!! I hope you are doing well my friend!!
@@MrCastIron I will be going thru both chemo and radiation treatments for about the next 4 months. The outcome looks hopeful. Gotta do what you gotta do.
Yes sir I understand. I will be keeping you in my prayers for sure. Hang in there buddy!
@@MrCastIron thanks Mike. I appreciate it.
You’re welcome anytime!
Why does the original coating on the Lodge skillet come off? Have I done something wrong?
Hmmm! I don’t know. I haven’t had that happen before.
I've heard some say to get rid of that stuff and season it yourself
@@AshGreen359 Do you mean that "you have heard some say"?
@@bobwall3 yeah my phone likes to do that
@AshGreen359 I got rid of it, but not intentionally. I'm surprised, Mr. Cast Iron didn't know what I was talking about.
Black iron oxide is what seasoning sticks too, not just rough surfaces. If a modern pan was shiny before seasoning it can flake off of that too.
Antique pan manufacturers pickled their pans in acid.
A polished pan should be soaked in hot water & vinegar for several hours then washed with soap and water, dried, oiled, then seasoned.
It is the same principle as gun blue. Metal isn't porous like some people claim but black iron oxide is and it wicks and holds oil allowing your seasoning to stick better.
Thanks for sharing this with us my friend!! We sure appreciate you!
@@MrCastIron you're welcome. Hope it helps somebody out
but did you try to polish your cast iron to find out for sure? or did you just yap your opinions about it?
inquiring minds wanna know if you are a yammerhead, or a Doer.
I do not sand or polish my cast iron. Personally, I hate the look of a skillet after someone takes a grinder or sander to it. Unlike the machined finish of a vintage Griswold or Lodge, the "home job" look is very unprofessional and makes the cooking surface look chaotic.
If you want cast iron with a smooth surface, buy a vintage Griswold or Lodge. Just make sure they sit flat with no wobble to them.
Hi Mr & Mrs C.I. I had to vome Rick D straight bc i knew he was gonna say something krAzZzzee. If that dude saw a grinder near a pan,,, we'd all have to stick & move.
Lol! I hear ya sista!
I have a lodge skillet that had a little pointy nub in the bottom. The little nub would puncture an egg yolk. I sanded the nub out. That little sand spot took years to season up. Don’t sand a pan if you don’t have to. Just use them and take care of them like your momma did
I do not believe it’s necessary, have cooked no problem with a rough texture, especially after a few rounds of seasoning, as long as the temp is right, and proper fats….but boyyyyy the URGE to smooth it down is STRONG🤣🤣
Lol! I hear ya Ricky!! Purge the urge!!
@@MrCastIronPay him no mind. He has loose screws!!!😂😂😂 The mall is open & nobody's shopping Mr. C.I. He knows we'll blazzzze him on this open forum.😂😂😂
Rickkky D,, you be leaving dez openings for me😂😂😂
@@cynthiawesley2318loose H.E. Double hockey sticks, HAJAHA, had a few FALL OUT..Dunn GONNNN..MISSING🤣🤣🤣🤣🤣🤣🤣🤣🤣
Santa is watchin lol !😂
Ok so why is the pan your holding up smooth...?? 🖖
That’s the way they used to make them.
Seasoned is the only way i use my cast iron
I heard that! Thanks for sharing with us!
The answer it no, you shouldn't polish cast iron unless it is rusty and you are reconditioning it....
Did this just yesterday. Had a rusted 12" inch that was left out in the elements for about a year. Didn't use a grinder, but a wire wheel, 80, 220, and 320 grit sand paper using an orbital sander. Seasoned twice, need at least one more go around.
Dont do it, they make them rough for a reason, to put it simply, its gonna take a while to season it properly, but once you got it seasoned, its gonna stay there while on the slick one its gonna go away so fast that you will get pissed off
Lol! I hear ya! Thanks for sharing your thoughts and experiences with us!
You should never polish a cast iron pan. It will cause the seasoning to flake of
You can season it when it's polished.
😅 Mine is just fine it is a mirror finish and has never flaked
Instead of sanding a skillet I'd pay the extra money and get a good skillet.
I hear ya!
Makes sense for some people. Imagine my situation, I work in a machine shop and the boss is not around. A quick stop by our powerfully ventilated grinding table where all kinds of pneumatic grinders and sanders are at an arms reach. 30 minutes later I step out gorgeously polished cast iron skillet in hand and I got paid while I did it😂. Buy hey, you do you. Every situation is different
I have vintage and modern. No need to sand at all
I hear! That’s how I feel about it, too! Thanks for sharing this with us, my friend!
My personal opinion, if people would learn the basics, they wouldn't be working so hard on the perfect skillet. This video is the best I've seen for teaching the basics. ua-cam.com/video/1uq8SVhMUDc/v-deo.html&ab_channel=Mr.CastIron Most of the videos I see where the person is schooling on cast iron, they make those mistakes right away. A lot of times they're schooling on how to get stuck on crud off when they should have been learning how not to get stuff stuck on in the first place.
Most cast iron skillets are actually pretty perfect. No, I don't sand my cast iron. I do use metal spatulas and stainless steel scouring pads. I was surprised how fast that will smooth a new Lodge pan. I don't see a difference between cooking with the Lodge pan brand new vs after it gets smooth.
If you know how to cook, never a need to sand or grind.
I agree with you on that! Thanks for sharing this with us my friend!
Aaaaamen'T!!! All in da wrist ain't it babe. Either you can or CANNOT COOK. Ditto! I'll take $500 Alex.😂😂😂😂😂😂😂
@@cynthiawesley2318Alex, I’ll take “Dubz friendship” for….PRICELESS
Lol!
Y’all y’all! 🤣🤣