How I sanded and seasoned a new Lodge cast-iron skillet
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- Опубліковано 20 вер 2024
- This is how I sanded the inside of a new Lodge cast iron skillet,
using a drill and sandpaper.
I also show how I seasoned it.
I will be giving this pan away to one of my subscribers. (The give away is over now)
if you want a chance to get this pan.
1-subscribe
2-like
3-share
4-leave a comment saying you want this skillet.
UPDATE- The Give away is over.
Link to 1st video in this series
• Trying a new Lodge 10....
Link to 3rd video in this series.
• Using a new Lodge cast...
Link to a "disclaimer" video.
• sanding cast iron, my ...
CONGRATULATIONS to MECHELLE ROBINSON! The winner of this pan. 👍😁
Just a tip from someone who has been doing this for decades...I've modified a number of rough cast iron pans and griddles with super success using only 80 grit sand paper. The result was a smooth surface, but the 80 grit sanding left a tiny micro-texture to allow the seasoning to get established and not be lifted off by use. Even the Stargazer company realized they had better results by having a tiny micro-texture allowing seasoning to hold. You will love the results...God Bless.
And an angle grinder is way too aggressive, especially with a fresh disc. The drill adapter or orbital sanders with their much slower rpm are better suited for the job.
Sticky food is more an issue of the wrong cooking technique or temperature. Smoothing the skillet will not change how it cooks. That's coming from a guy who sanded all his 20 Lodge skillets, a Swedish Ronneby Bruk and two noname ones from Eastern Europe. The real difference is in cleaning and maintaining the skillet as the smoother surface no longer tears apart the towels. That's why I also sand the outside (but a little less thoroughly). The smoother surface also makes your wooden and plastic spatulas last much longer and metal ones are much less noisy.
Just don't overdo it. 80 grit is all you need, maybe 120. Just remove the spikes, you can leave the pits, they will fill with seasoning quickly. The fine scratch pattern of the low grit sandpaper gives the seasoning a perfect surface to adhere to.
Yes sir - you are exactly right about the vintage cast iron and old Lodge being a lot better pans. A very good video that was simple and easy to understand. Thank you.
Thank you. 👍😁
Thanks for watching.
Great couple of videos on the lodge skillets! Thank you. 😊
Thank you for the compliment, and for watching.
Glad you enjoyed it.
👍😁
This was great. Greetings from Australia. Thank you for sharing this.
Thank you!
I'm glad you liked the video.
And again, I would like to stress that I would not recommend this procedure on a vintage piece.
This process will significantly lower the monetary value of any cast iron piece.
But, I prefer a smooth pan. And this works for me, especially on a new $20.00 pan. 😁
Thanks so much for watching and leaving a comment. 👍
That Pan looks amazing
I commented on one of your last video. My eggs didn’t stick Right out the box of my 12 inch lodge skillet. But just like you I wanted a smooth surface. So I sanded my 12 inch to a near mirror finish . Looked great but the seasoning just wouldn’t stick. The surface was to smooth. So I over night soak the inside with vinegar. The vinegar micro etches the surface. Still super smooth and The season stay on with no problem . Again soap will NOT harm the seasoning ( polymer). Way back when, soap had lye. not anymore .
I have heard many say the same thing about having difficulty with the seasoning adhering to a smooth pan, especially a highly polished one.
I have been fortunate, i haven't had that problem with the ones that I have smoothed.
I have run into that problem with other pan though. (Both new and vintage) and like you, I soaked them in vinegar to give the seasoning something to "grab onto". 😁
As far as using soap, after decades of being taught not to, I did my own research, and "testing", and found that todays detergents will not harm your seasoning nor pans. (I'm not too proud to learn.)
Thank you for watching, and leaving a comment.
👍😁
Very cool video will be trying soon! I feel like I ruined some seasoning at the start of my current cast irons life and I want to try and revive it!
Thanks for watching. 👍😁
I would caution that if you have a vintage pan that was smooth from the factory, sanding it will dramatically decrease its monetary value.
Secondly, if you do sand one down, it's not necessary to sand it as fine as I did on this one.
Sometimes too smooth of a surface makes it harder to get a good initial seasoning.
80 to 120 grit will work fine.
If your pan is already smooth, and you are having trouble with the seasoning.
I would suggest stripping it with yellow cap easy off oven cleaner.
Then either place rags soaked in vinegar inside the pan for 20 mins, or soaking the pan in a 50/50 mix of water and vinegar for 30 mins.
The vinegar will etch the metal and give the seasoning something to adhere to.
👏👏👏👏👍👍👍👍👍
Loved watching this video, I’m new to cast iron so I have a lot of learning to do. On a side note I want this pan!
Thank you for the kind words, I'm glad you enjoyed the video.
Since you are new to cast iron I would like to point out some things.
1st, please don't sand or grind just any old cast iron pan, it does depreciate the value, ( even if it makes it more useable).
There is plenty of sites on the internet that can identify any cast iron you may have, and give you a ball park value.
2nd, these were brand new $20-25 dollar pans that I sanded smooth, there are thousands of them out there and they are still being made.
I personally prefer a smooth bottomed pan. Some like the rough texture, some people don't care either way.
This was just my personal preference.
A well seasoned pan that is regularly maintained will work well weather it has a smooth or rough finish.
But, either way they do take time to get a good season.
The more you use them the better they work.
Have a great day.
👍😁
Also 2 more things.
I'm sorry but the drawing for that pan was a year ago. (Someone already won it.)
2 here is a link to all my cast iron videos. If you go to the playlist section on my channel you will find all my videos catagorized by subject matter.
ua-cam.com/play/PLzWfCmkbysWC5CkOViCce2htU_kDwWuk3.html&si=MuzKOmeOdzVBQBvc
Would love to see you do the whole skillet.... inside and out. It really is a work of art once you get that Americanized marketing gimmick off the whole piece.
Extra 20 minutes changes everything.
Well done hoss.
Thanks for watching Greg.
I appreciate the kind words.
That giveaway was done when I had around 30 subscribers, and I knew 25 of them personally. 🤣
It wasn't really meant as a gimmick, I honestly wanted to give that pan away to one of my subscribers/friends, and that was the best way I could figure out to do it fairly.
😁👍.
I'm not sure how to edit an already uploaded video, or even if I can. I deleted my original.
Have a great day.😁
@@sidewyndersshed1676 I've been smoothin Lodges new fangled cast for years...... Does refrigerators to Eskimos come to mind????
Only America can sell Manure to Dairy farmers!!!! Gotta love Capitalism!!
Try that with a yard sale piece... The whole skillet takes on a new personality and is so gorgeous to look at.
This is hilarious! Why sand when all you have to do is simply season it and use it. Used daily within a few weeks it will smooth all by itself.
Everyone has their preferences,
Thanks for watching.
👍😁
No, no it won't. Years of regular use on a Lodge, doesn't begin to give it the quality of surface you'll find on a Griswold, and yes, yes it does make a difference.
I bought the cheapest cast-iron pan I could find on Amazon. It was rougher than a cob when I got it. It was seasoned according to directions and simply used but not sanded. It is so slick that a strong wind would blow an egg right off of it.
It's simply a personal preference,
I grew up using the old wagner, Griswold, BSR, and Lodges that came machine smoothed.
I just prefer that over the rough textured finish.
Lodge isn’t too bad to get to season to cook well. But it still takes 5-6 seasonings to get it barely functional. I bought even cheaper pans than Lodge and 6 seasonings later they are still terrible for cooking.
This is an easy fix to correct a horrible cheap pan and make it excellent. I even have an antique BSR that is slightly rust pitted I’m going to do it to (I don’t care about collectibility). In fact in 100 years no one is going to care if I sanded my BSR...it’s still going to be collectible. And I’ll enjoy cooking on it more while I’m actually alive 🤣
Absolutely the best way to improve a Lodge pan. I don't know what happened to their molds or who they let design the new ones, but compared to old vintage Lodge stuff or the much better Wagner ware/Sydney pans, the bottom of a new Lodge pan feels like 5 miles of bad road. I used a flap disc in a grinder on mine. You don't need a mirror surface and in fact, that wouldn't be desirable, but something smoother makes cooking in it a whole lot easier. 80 grit or 120 grit knocks the surface down smooth and gives you a great finish for cooking. I'm guessing the only reason it took as long as it did, is because you were using the wood discs that you had instead of metal ones. Lots of wood sandpaper uses Aluminum Oxide as its abrasive. It's cheap and does a good job on wood and doesn't rust if it gets wet and streak your wood project. But as you might have guessed, it's not as hard as iron so your pan is chewing up your discs quickly.
But for using what you had, you got a great finish and all it cost was some extra time.
Actually I do usually use a couple different grit flapper discs with a grinder.
But I was trying to show how it could be done with common tools that most people have laying around.
I did go overboard on the smoothness, fortunately that pan and a few others I sanded that smooth all took the seasoning very well, not a single one has had issues with the initial seasoning flaking off, or any other problems.
😁
Thank you so much for watching and leaving a comment.
It is much appreciated.
👍😁
Ya know, thinking about this, it seems we're just creating a typical smooth steel type pan. I've done this and it seemed to work the same either way. For all my labor I coulda just went and bought a slick steel pan. Maybe I'm wrong.
Carbon steel is similar, stainless is very different.
Both carbon and stainless are quite a bit thinner than cast iron.
This changes the heating and cooking characteristics.
@@sidewyndersshed1676 I believe all that but when I "polished" my Lodge skillet it didn't seem to release any better. It was a fun project but I didn't see any advantages. Even cleaning was the same.
@@finallyfriday.
Honestly it is not how smooth the pan is that makes it "non stick", it is a combination of a good polymerized seasoning and propper heat management while cooking.
A rough cooking surface will work almost as well as a smooth cooking surface if properly seasoned,
it is mostly a matter of preference. I really like and prefer a smooth cooking surface on my skillets, so for me it is worth the time and effort.
Others may dissagree or not be bothered by a rough surface, either opinion is valid to the individual that is using their cast iron..
It is what appeals to the individual that matters..
thats a brilliant finish on the pan bro
Thank you.
And thanks for watching
👍
For the sides you can use a 2in Roloc bristle disc in an angle grinder. And soap doesn’t hurt a seasoned pan as long as you oil it,
Great job buddy Great job 👏 👍
Thank you
😁
I want some fried chicken from this pan….
Great Video !
Thank you
😁
This dude is funnnnyyyy. Not only sanding the pan but BUMPED BUMPED da debris out of it on da table.😂😂😂😂 Weeeeeak! & after that IT'S DA ONLY TIME IT'LL SEE *SOAP* ON IT?🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣I really want than pan. A great demonstration piece😂
Glad you liked the video!
Thank you for the kind words.
👍😁
Cynthia Wesley,
I should elaborate, I don't normally use dish detergents on my cast iron.
Mostly because it's just an old habit.
Almost all detergents used to contain lye, this would strip the seasoning off and permeate the cast-iron leaving that soapy taste.
(If washed after each use.)
Todays detergents are different,
Once the initial seasoning is on the pan, a quick wash with soap and water after each use is normaly not a problem.
A pan with a good seasoning on it should clean up fine with just plain hot water.
As far as contamination is concerned if you are using these pans properly, they are heat sanitized before and after each use.
You preheat the pan before use, cook with it, clean it and dry it with heat, ( thereby sterilizing it) then oil it.
I hope this helps explain my statement.
😁👍
So instead of spending several hours to sand, boil, and re-season, as well as $20-30 on supplies… why not just spend a few more $ to buy a better pan to start?
I have a bunch of people I know that have bought the $20.00 Lodge skillets and hated the rough finish.
I don't like it either, but I also don't like throwing away something that can be modified to your liking.
This video just shows another option.
Thanks for the comment, and watching the vid.
😁👍
Here's a link to another vid, that may explain why I don't need anymore pans.
🤣👍
ua-cam.com/video/QL-xwyx3q0Q/v-deo.html
When you learn to season properly you may own a cast iron skillet. Until then you have fun with your sanded smooth "kiddie" pan. Rookie!
Lol,
It's a personal preference,
I just like the smooth untextured insides.
Like my old wagner, BSR, Griswold, and Lodges were made. Besides, "having fun" is the whole point.
Thanks for watching.
👍😁
You may like this video better.
ua-cam.com/video/QL-xwyx3q0Q/v-deo.html
👍😁
I bought a set of 3 really cheap cast iron pans, and even after 6 seasonings I can’t get them to cook well. Fed up with trying...so going to sand them with 80 grit.
Not going any finer than that, any smoother will make it harder to accept seasoning.
its like you never heard of carbon steel
LOL, you missed the entire point of this video.
But thank you for watching and leaving a comment.
👍😁
In india they are selling cast iron skillet too, but yours are better in comparison, I really like American cast iron, but they are costly in Indian rupees to dollar
Thank you for your comment. 😁
I have 2 cast iron skillets from the early 80's that were made in taiwan. Honestly, they are just as good as the old style Lodge skillets they were copied from.
I don't know if Taiwan still makes these, or if the quality is the same, but maybe that's an option you could look into?
I enjoyed your video and will be using your method to reseason an abused fry pan I got from a friend.
Thank you for watching.
I hope this video helps you out.
Let us know how things turn out.
👍😁
Just subscribed to your channel. Job really well done with the pan. By The Way: you resemble Eddie Van Halen. Unfortunately, he is no longer with us.
LordStanley,
You mentioned on my other video that you were waiting on some star gazer pans to arrive.
Have you gotten them yet?
Did you fry up some taters?
And what are your impressions with those pans?
I hope they are working out for you.
Have a great day!
👍😁
@@sidewyndersshed1676 I received my 10.5 & 12” skillets within 1 week. Now waiting for the braiser 13.5”. That one is being produced. Switched my entire CI to Stargazer. No more any others.
@@sidewyndersshed1676 Sorry, forgot to answer the remaining question. I don’t eat taters. I received my ordered “Bare” version and I seasoned the Stargazers myself. They are as smooth as ice. I make eggs, meat, etc. in them. Honestly, the best CI pans.
@@LordStanley94
That is awsome!
I have heard alot of good things about those pans!
Thanks for the update,
Happy cooking!
👍😁
@@sidewyndersshed1676 Thanks. Stay Safe and be well.
I have only Lodge Cast Iron in my collection, and I can never get my eggs to stick. I obviously am doing something wrong! Can someone please tell me how to get eggs to stick in a brand new Lodge skillet, PLEASE?!
Thanks for watching and leaving a comment. 👍 Here is a link to a vid that may help you with your eggs not sticking. 😁
ua-cam.com/video/nekUv1PKDjU/v-deo.html
When sanding the pan, can you over sand it?
Not with the drill and sanding discs I was using, nor with a small finish sander.
But that grinder with the sanding wheel wil eat through that cast iron if you are not careful with it
Nice video, thanks for letting me know you posted it.
I was thinking while watching it that someone who is new at sanding should take care to make sure that they sand it evenly, because if it gets a thin area, it might eventually crack.
I didn't sand mine nearly as beautifully as you did yours. I basically knocked the tops off the bumps and called it good. Next time I'm looking for a project to procrastinate with, I'll do a super job like you did!😉
@@patti6194
Thank you for the kind words, I'm glad you liked the video.
The grinder with the sanding wheel on it does an excellent job, but you are correct, you have to be careful when using it or you can very easily and quickly gouge the pan or put a thin spot in it.
The drill with the sanding pads however takes a long time to eat enough material to do any damage.
But, with time and gradually using a higher grit pad,
The results are impressive.
I spent about 2 hours on this pan.
I used 4 60 grit pads, 2 80 grit, 2 120 grit and 2 320 grit.
I could have stopped after the 80 grit.
I just wanted to see how smooth I could get it.
😁👍
( The drawing to win this pan will be in a week from now.)
Before you sand or wire wheel an old vintage cast iron piece, please do some research.
Doing this to an old piece will ruin its monetary value.
ua-cam.com/video/WRpnW9Glwfg/v-deo.html
What phone did you use in this video?
I am using a galaxi s-9
Every video I have done so far, has been done with this phone.
I don't have a computer, (not even an i pad)
So, the only way for me to upload anything to you tube is by using my phone.
I want this pan
I just want to emphasize that this is a new $20.00 pan. There are thousands of them readily available. DO NOT do this to an old pan that you have without doing research on it first! Any cast iron that you wire wheel, sand or grind will negate any monetary value it had.
Here is a link to my video stating this.
ua-cam.com/video/WRpnW9Glwfg/v-deo.html
I don’t care about ruining my pans collectibility. I have a slightly rust pitted BSR that is at least 50 years old. It’s only worth about $50 now. Would rather have a nice cooking pan to use for the rest of my life than $50 🤣
You would think that by now with all of the videos and complaints about Lodge's rough surface, that they would take the hint and go back to the old way they used to make there product. I personally wont buy a new or newer Lodge product simply for this reason even though I consider them to be a quality product. I would rather find an old (reliable) piece of rusty cast iron and restore it than buy a new Lodge cast iron skillet.
I have heard that Lodge is planning on making a line of cookware that will have a smooth machined finish.
Of course they won't be in the $20-$40 range.
I am interested to see if they actually offer this, and what price range it falls into.
@@sidewyndersshed1676 They came out with a line of carbon steel pans. That's about the only thing I like more than cast iron, is carbon steel. You care for it exactly the same way, but its lighter and heats up and cools down a lot faster. Makes the pan more responsive and is easier in everyday use.
A big cast iron skillet or dutch oven still has its uses, but if you're just wanting to cook dinner quickly, carbon steel pans are nice.
@@DriveCarToBar
I will have to check out their line of high carbon steel pans.
Thanks for the comments.
👍😁
Lodge could do that, and the prices would be comparable to Field, Finex, Stargazer, etc. I'm sure Lodge has heard those negative comments, but since they outsell all of those other brands combined, they probably don't pay much attention to them. If the rough surface is such a problem, all one has to do is invest in those other brands.
Just to let you know, Lodge and other brands that make "preseasoned" pots and pans , switched to the rougher texture because it "held" the seasoning better. I don't like it, but that is the reason.
Note: They switched to "preseasoning" because too many people did not know how to season them or thought it was too much trouble. Bottom line: To boost sales (and profits) "preseason" the pans. If that upsets consumers who actually know how to use and care for their cast iron cookware, so be it.) ❤️🌻
Thank you for sharing that.
👍😁
I'm going to call BS on this. "We switched to a cheaper manufacturing process to help our customers". Yeah... right...
@@thew.c.raylab1799, If it is BS, the BS came from the manufacturer. Don't shoot the messenger.
can you please link the dics that you used for sanding?
The sanding discs I used, were an assortment that I had for woodworking.
They are 5 inch discs with a velcro backing,
I had 60 grit,80grit, 120grit, and 320grit.
You can find these in any hardware/ home improvement store, as well as any walmart.
They usually come in packs of 5 or 15.
The attatchment for the drill can be found in the same area.
I don't have any particular brand that I use, most brands are roughly the same.
Sorry, I don't have an actual link to this product for you.
I did find this on amazon, it seems like a good selection for a good price.
However I have not used these before.
100PCS 5 Inch 8 Hole Hook and Loop Sanding Discs Sandpaper, 60 80 120 180 240 320 400 Grits Sand Paper for Random Orbital Sander a.co/d/7JUVoHE
I was thinking it might be a little faster if you worked at some sort of workbench height instead of a rickety old picnic table...and if you, you know, clamped it down some kinda way, even if it was just with a vice grip.
I was also wondering if it would put you out too much to wash the sink next time you make a video?
And God forbid you should buy a new scrubby every year or two...but you could always throw that one into the dishwasher or the washing machine with a load of towels...works great.
Just kidding*...nice job my man!
*But also kinda not.
LOL,
The wife wouldn't let me use one of her good scrubbys.
I had to use an old one.
Normally I would have done this out in my shed with a flapper disc on a grinder.
I wanted to show that it could be done with tools and in areas that most people have available, it just requires a bit more work and patience.
Thanks for watching and leaving a comment.
😁👍
Just don’t do it to a vintage skillet!!!
👍💯
Yeah, I should make another video explaining that should not be done to vintage cast iron.
This was a new $20.00 pan that is currently being produced in the thousands.
I doubt that even 50 years from now they will be a collectors item.
Even if they turn out to be valuable, there should be a plethora of them stuffed in attics and basements all but forgotten and unmodified, do to the fact many people do not like the rough finish.
👍😁
@@sidewyndersshed1676 yeah I know it’s likely not your intent but people see these and think it applies both ways! I see so many amazing pieces of history destroyed by fires and power tools! So sad!
Market Minutes,
ua-cam.com/video/WRpnW9Glwfg/v-deo.html
I want this pan