Lodge skillet sanding test, it worked! Lodge skillet for Christmas!
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- Опубліковано 2 жов 2016
- Lodge skillet fastest and best way to sand, grind, smooth a new cast iron skillet. One day I grabbed my wife, camera, a drop cloth and my tools and made this video in about ten minutes in one take. Never thought it would get this many hits since most of my videos generally suck, are about problems with old houses and buildings and get very few views.
Observations on some of my nasty critics and being a "UA-cam star" and my new found fame....LMAO. Some people will tell you to NOT smooth the cast iron skillet at all because " YOU'LL RUIN IT! " Hmmmm....my skillets are fine after several years of daily use. But if you don't want to smooth YOUR skillet, no problem, it's your life, your skillet, please do what you want.
UA-cam commenters are funny, and sometimes nasty and I can't please everyone. One guy posted a comment that I should take my video down because I wasn't wearing fire-proof welding gloves in the video and was "endangering the public" ??? Does anyone see any sparks in my video? Another guy said I shouldn't be wearing gloves at all (it's always a guy). Well, I always wear gloves when I am working and if you look close... the finger tips are cut out of the gloves so I can pull the trigger on the drill just fine.....or pick my nose, or load my nail gun, or even thread a needle! Do whatever works for YOU folks, wear gloves or not....hell, wear a thong, or an evening gown, do it on the ground, on the roof, or in a tree the world is your oyster. One guy accused me of wearing a wig? No, that's my real hair.
Another guy (it's always a dude) had a problem with me wearing a Yale tee shirt (unless I graduated from Yale) and said that I am actually quite stupid (he could tell). I guess everyone who went to Yale is smart, you know, like Hunter Biden. I didn't graduate from Yale but I do have a Masters Degree in Teaching. I have an additional certification in Construction Education and taught high school tool safety and construction trades where we built a real house from the ground up. I have worked on hundreds of houses, inspected thousands of buildings...."so there"....just in case my qualifications in tool handling matters to anyone. I own and run Belle Isle Engineering when I'm not playing with skillets in my yard. Again, you can't please everyone, so I don't even try and if I deleted your nasty comment, get over it and don't bug me.
Some say DON'T WASH your cast iron skillet because you will remove the seasoning. I have come to the conclusion that "seasoning" is nothing more than a layer of cooked on grease and old food. My mom is from rural Kentucky and cast iron is all she ever used. She always washes them with steel wool, drys them and puts on a thin coat of oil just to keep them from rusting. She's been using the same skillets for 50 years and they are fine so I do what my mom does, wash, dry, oil. But again do what you think is best.
If anyone wants my autograph, I charge $10,000 for that...kidding again, I actually charge $1.98. Watch for me on the red carpet at the Oscars this year, I'll be the one holding a cast iron skillet in one hand and Angelina Jolie in the other. Remember, use the Avanti Pro Quick Strip disk and a good corded drill with good RPMs, not battery type, not enough RPMs for this. Happy cooking folks!!!! Like and subscribe !!! #lodgeskillet #grindlodgeskillet
Fantastic vid! Quick and concise. There are a lot of vids out there trying to strip cast iron and it seems everyone makes it way too difficult. This method is perfect. I have used it on 3 different skillets with awesome results. Use these directions and just give it a few seasonings and it is soooooo smooth! Thanks.
I bought a Lodge skillet last week just like the one shown on the video with very rough surfaces. No matter how many times I seansoned it, food still stuck. Luckly, I found your website and did the same thing you did except my machine got dulled in 3 minutes and did not cut the surface as much. But still was able to have a fried egg slid off the pan into the dish on my first try.
Don't believe Lodge for telling you that the rough surface is to hold more oil to make a slippery surface; that maybe true only to a certain degree but definitely not the kind of rough surface they make them. Thank you Mr. Macomb for your video! God Bless!
Did this with a $5 disc on my drill and then went to town for a 5 minutes with 180 grit sandpaper. Much smoother than the factory finish. Much appreciated
Thanks for the video, clear how to instructions, and equipment used.
I can't wait to use your method.
Brilliant idea. I used this on an old neglected cast skillet and it worked great. I did cheat a little though, I put the disc in my drill press and I was finished in no time at all. Thanks for posting.
I used 80 grit sanding disc on a drill. Took all the rough texture off in a hurry. Called it good and seasoned. Very happy with the outcome. Took hardly any time at all.
I know that a lot of people feel that their cast iron just has to have that smooth surface, which is fine. To each his own. I own nothing but Lodge cast iron, and it works just fine straight from the factory, and the roughness, is not an issue for me, so I just use it as it is. But, as I said, to each his own.
It works. My question is why. My Lodge cast iron works fine without smoothing. Cooked some scrambled eggs in a brand new one just a few days ago with no sticking.
Ah the wifely safety reminders, now I know it will go exactly the same when I attempt this project.
Did this today! Great results, just what I needed to learn. Thank you!
I’ve watched quite a few videos of folks grinding & sanding down these Lodge skillets, and THEN I found out that a company called “Field” makes a skillet (in the USA for over 100 years) that is milled to extreme smoothness and then seasoned. What’s the diff? Well the Lodge skillet sells for under $50 whereas the Field skillet sells for $250. Hmmm, you get what you pay for. Well, now that I own the Lodge skillet, I guess I’ll get to sanding!!!! Thanks for the video!!
Honestly, you don't even need to do a lot of these things. Buy a lodge skillet, wash it, cook with it. Done.
Love your comments to the whiners!! Great job on this. This is a way better solution that the slower process I'd pursued. Heading to Home Depot today to get an Avanti Pro disc. As an FYI - we've got a really old black skillet that is glassy smooth. I'd heard the pebbled surface is left on the skillets these days as it allows them an opportunity to pre-season there products. Seasoning is a skill we all need so I'll polish out my cast iron, season it appropriately, and enjoy using it. Keep up the great work!
OMG ..... First of all, great video.
Some time ago I was given an old Wagner skillet (circa 1930's) in bad condition, with a little TLC it turned out fantastic!!
My wife bought me the exact fryer you show in this video.... Many moons later I still have problems with it so I don't use very much.
I'm definitely going apply this method to smooth it out!!
P.S. kudos to your producer/camerawoman/wife for looking out for your safety! 👍
Is True, I used that stripping disk on 4 pans and one Chinese wok. I seasoned all of them several times. EGGS will not stick. One of them is a small dutch oven. I can do eggs and stir fry in it. This is amazing, nonstick cookware for life!
I’ve always wanted to do this to my lodge pans. Problem is they work great as is. Maybe one day I’ll do it to a new pan just because.
A longlonglong time ago when I was very young... us kids took mommy's cast iron skillets outside every few years and cleaned them with sand and rags. Took hours but they were like new when we were done.
Nice
My pebbled skillets do not stick. I think folks are mistaken about the effects of slick vs rough. I certainly would not waste my time grinding one down.
Very informative. Did what you said and it worked great.
I started this process...today...that disc did a great job....
Very good video! I think I will be smoothing out our cast iron skillets soon, and seasoning them with grape seed oil. Thanks for the tip!
Great job. Thanks for posting. I just spent an hour with a random orbit sander on a 12 inch Chinese pan . You had my effort beat in about 10 seconds.
@Donald Kasper The Avanti PRO quick strip disk is $6.47 at Home Depot. And when you are done, the disk is still good, not worn out like sand paper. And the Avanti disk gets into the corners of the skillet very nicely where the bottom meets the sides. And then there's the time factor. A good corded drill (not cordless) with good RPMs will have this done in minutes. I used to be a high school construction teacher, and am a a builder now. I have grinders, I have palm sanders, I have tried them all, I have no reason to lie. Do this ANY WAY YOU WANT, but this is the best and fastest way IMO. www.google.com/search?q=avanti+pro&oq=ava&aqs=chrome.2.69i59j69i57j0j46l3j0l2.3157j0j8&sourceid=chrome&ie=UTF-8
As I watch you sand down with that grinder. I keep hearing the grunting noises of Tim Allen. Hough hough hough!
Just finished do this with my lodge skillets, worked fantastic. I did not have as strong a drill and had to go a bit slower, but I took my time - slow and easy... .. this worked so well.. thanks for your video.
Thank you. I did what you did and all three of my skillets work great with very oil when I cook.
Nice trick, also love the wife sneak reminder to use the mask, she's adorable.
I tried it, works GREAT!
I am going to do it this weekend using your procedure. Only difference is I'm gonna use a couple wood clamps to pin that thing to the railing of my deck. I'm starting to get a little older and my knees are not what they used to be.
Do mine too please!
Thank you sir! Just saved me lots of time & brought me lots of happiness
When you were smoothing out the inside of a lodge, pan just take the high bits off. Don't try to grind away all the pits they will fill in with carbon soon enough. The test is if you can push a steel spatula across the surface smoothly like you're trying to flip an egg. All my lodge Dutch ovens were very smooth from day one. I don't know if they still make them like that.
Around here, all old cast iron seems to be very expensive and hard to find. Keep watching, though you may find a real good piece of cast iron for a reasonable price. If you watch, you can still find very good, no-name new three piece cast iron frying pan sets. The big thing to watch for with them is the bottom thickness and the sidewall. thickness, it needs to be consistent with no thin spots.
Thanks for the video. Dont let the knuckleheads get to you. They can be quite entertaining sometimes. All the best
Good method and it does work on new Lodge Cast Iron. However I prefer to spend a little extra money and buy a vintage Wagner Ware, Griswold or other Cast iron cookware made in the early 1920's . They are a little thinner, a little lighter and extremely smooth. The look better and cook better than new Lodge even when smoothed out with this method. Good video though. Glad you used the mask! Breathing Iron Dust is not good for your lungs!
I used this same wheel on a grinder to polish a beer keg which I use as a boiler for my rum still. Made it look like a mirror. Gonna use it again on a lodge pan.
Ha I know this is 2 years later, so how'd it turn out?
Thank you I have two Logan but never use them because of sticking. I use all my really old like great grandma had only.
I have never sanded any of my lodge cast iron pans as you use them over time they will smooth them selfs out. Also all my cast iron are non stick?
I have been seasoning my lodges for about three years now. They still have a rougher surface to them and food sticks to them, sometimes. I am about to pick up one of those discs and try this. Hopefully it won't take forever to get it to the smoothness I want since there are lots of layers of seasoning on it.
Throw it in the oven upside down and set it to 'Self Clean' with foil below to catch grease drips. That'll strip off the seasoning. Then smooth it out with the disc. Season it again a few times and you'll be good to go
If your food sticks its because you're doing it all wrong. They are virtually non stick when new. What oil do you use to season after cleaning?
@@vinceruland9236 I used to use crispy puck, which is a beeswax base seasoning designed for cast iron. I did not like it too much so now I use olive oil.
@@vinceruland9236 I might want to add that the only food that sticks to it are eggs. Everything else does not stick.
@@toddb1765 I always seem to go back to butter for my eggs. Proper heat is key for eggs. They need to be sizzling as soon as they hit the skillet.
I'm so glad I found this video. These skillets are supposed to last 50+ yrs, I was about done with ours after 50 days. You'd think Lodge would get a clue and make them smooth out of the factory. Thanks!
rurban , while I concur with you on frustration with current Lodge skillets, there is no reason to buy Lodge. If you want a smooth skillet there are much better brands. Try Finex, or Butter Pat.
Even though Lodge recently bought Finex, they are still produced by Finex. Smooth likes a babie’s butt!
That would add more time in the manufacturing process. Also, the people buying them nowadays are younger people who have fully accepted the, "It broke? Buy a new one." mentality. And I'm 28 so I guess I fall in that range, but then again I'm on this video so I'm a bit different ;)
@@quadradomus Ya, sure, we'll all go out and blow $300.00 dollar on a piece of cast iron. Good advice. I could hire a day laborer for 8 hours, buy 5 Lodge skillets, and have him polish every one mirror smooth while I sat in a chair drinking cheap domestic beer for the price of one Finex 12" skillet.
@Cristopher Frakes , it’s just a matter of where you value spending your money. If your bar is set at Lodge, then that’s all good, and that person is happy, no harm.
My point was you don’t have to think that you cannot buy a smooth American made skillet.
Btw.. Finex 12”, $180
Cost of Lodge 12” their cheaper version, $20 x 5 pans, $100.00 pre tax.
Day labor to grind it down, $16 minimum wage, x 8 hours = $128 pre tax.
So if you look at it from a price point, Finex is $180 out the door, no tax in Oregon. Lodge $228. No judgment of Lodge owners. I have two 1950’s lodge. (Smooth interior)
The $48 difference would buy you a Rib Eye, and a decent bottle of wine.
@@quadradomus Financial analyst, auditor, accountant?
I bought a $15 dollar angle grinder from harbor freight to do this to a few pans and it worked great. Thanks for the video
good instruction. I use these discs to strip paint and I was hoping I could use them on the pan Harbor freight sells them for 5 bucks
Very informative video. I appreciate it being shot in real time.
I saw one video last night, that the guy was using the exact same product that you are using in this video. I was sold on this immediately. So, last night I put it on my Amazon shopping cart for when I get the money at the beginning of next month. I tried a couple of other ways, but they are too hard and take way too long.
Don't know how smooth you need it to be. I use a power hand sander with 60 grit paper which seems just as fast and way more comfortable. Over the years, this has proven to release as well as teflon, so it works for me. Enjoy seeing other approaches though. Thanks!
Dam that disc is awesome. I need to go get one.
Great video, thank you for getting right into how to do it!
I did mine with 4 inch grinder using a flapper disk then wire buff on the same grinder
I can attest. I recently used this but with my angle grinder. Have a separate skillet for use outside in the fire. It will warp it at the least.
does the stripper bit work well on the sides of the skillet since its not a flat surface or does it require some hand/manual sanding to have the same results
It works on the sides.
Well, I love your description haha I just read it. Many laughs ensued. I love trolling through the comment section of these cast iron stripping videos, brings out the best in people don't they 😁
Anyhow, I too always wash my cast iron with steel wool, kosher salt, Scotch-Brite steel scrubber, basically whatever I deem is an appropriate response to whatever I'm trying to clean off it, then lightly oil and store.
Put your mask on! What? “Oh my god” under her breath! Sounds like my wife
He is outside, in a well ventilated area.
@@vonnieroldan9402 still, it's better to keep the dust away.
My wife would of yelled it...
Great video. It drives me nuts that Lodge can’t do this at the factory.
They can, but it will double the cost of the pan.
$ 9.00 10 minutes and had completely smooth pan got this on Amazon ( .5" x 7/8" Premium High Density Jumbo Zirconia Type 29 Flap Disc 40,60,80,120Grits,Mixed Grits - 10 Pack………
Great method! "Put your mask on!" Was my wife beamed to your back yard? Sounds like it. She's back here already. You're safe.
Simple to the point... best video I’ve found in the subject so far
i have to try this. I'll think of Studebaker, to remember "Avanti" quick strip.
Gotta try it!😁👍
Awesome. Were you able to maintain a perfectly flat surface on the bottom?
Never checked. Been cooking with it for 3 years now and no issues with all the grease/food sliding to one side !!! Seriously, If there is a difference, it's paper thin. I know other people mention that "perfectly flat bottom" in vids though. I don't see it as an issue.
@@DetroitHomeInspector Also, a properly heated cast iron will retain heat and shouldn't contain any "hot" spots with the thin layer that is taken off.
Flapper wheel on an angle grinder is wayyyyy faster than this
Thanks for the video
Thank You!
Very cool!!!! Ty for posting
how do you know the bottom is still flat? And if you grind the pan down unevenly won't you get uneven heating or hot spots were it's too thin?
No hot spots....use them daily seems to work fine
Preheat pan if worried.
That's a logical question. You're only taking off the rough surface. Not enough to make much difference in the thickness.
The iron is really hard and so just scooting round with that abrasive mesh will take the surface down very slightly and fairly evenly. You can also get less aggressive scouring pads or sandpaper that Velcro onto a disk-bit
Great video. Im learning more about cast iron with each one i see.
I wonder about the grit specs. I dont have sound.
All you need is the Avanti Pro Quick Strip disc. Sell them at Home Depot. No grit specs, they are all the same as far as I know.
Should I do this on a brand new one, or should I use it for a bit?
Brand new.
Best description of a video EVER! You had me literally laughing out loud! Thank you so much for that 😀. I ain't no Angelina Jolie, but I am a gal and I appreciate this straight forward, well done video!
Well hey George, what you do this weekend. Well , I smoothed out my cast iron with a Avanti sanding stone . Yeah ! ....YOU DID WHAT 😳
Ha
How do you clean it afterwards? Soap and water?
Yes, then a light coat of oil
@@DetroitHomeInspector awesome thank you, im thinking about trying this with my lodge pan.
Polycarbonate angle grinder disks sold at harbor freight is identical and more aggressive with a angle grinder but cheaper option and faster results
You will crack it if the fire is too hot, I know I have done it.
Great video but one error in the description. Seasoning is far more than just grease and old food. Seasoning is a baked on carbon layer that provides easy cleaning and smoothness as well as rust prevention. Think of it as powder coating pure carbon. When you season, you burn off the flavonoids, food particles, and other impurities, leaving only the carbon layer. The more you season correctly, the purer the carbon layer is, the thicker it is, and the better attached it is.
Who’s here in 2020 screaming: “Yeah! Put your mask on! Mitch!”
At least 9 lemmings, from the look of it.
He is outside, in a well ventilated area. Pretty sure fresh air is better than re-breathing your own CO2, even in 2020.
Thanks.. to Home Depot I go!
Tyvm!
I may have to rent a drill and give that a try.
Can anyone help me? What do I use to get it a bit smoother but not glass smooth? I want some texture left.
Just stop grinding sooner.
I just used some 80 grit sandpaper to knock off the big stuff. Did it by hand. A little texture but completely nonstick :)
Why don’t they just come like this from Lodge! Ridiculous!
Ultimately it’s because you don’t really need to do this. The spray on seasoning at the factory doesn’t stick when they are totally smooth and the pans operate just fine without grinding them. Grinding them does improve, them for sure but it they are perfectly usable right from the store.
TruckerPhilosophy Exactly! I see so many videos of people showing how to grind down their pans and complaining about the pre seasoning finish. The lodge finish cooks perfectly well and non-stick and within the first few weeks of use it wears down smooth anyways
Amen lodge is just cheap
Government regulation and cost
You can buy new cast iron skillets with smooth polished surfaces. They cost more, but last forever. One of them is owned by Lodge, Finex.
As far as I know the bumpies on surface can make that surface smoothy and glassy by submerging heated oils as time goes on...
Let me get this straight... You're suggesting that the bumps are there to make it smoother? Ok. Got it.
Nice job. Ive sanded a couple pans with an Avanti quick strip disk and sandpaper.
They dont take a thick layer or seasoning like a rough pan but nothing sticks either and its easy cleanup after cooking.
Has anyone had experience sanding a dutch oven? I want to because the walls of my dutch oven have carbon buildup and i want to remove sand and reseason.
I see no videos on dutch oven sanding but ill give it a try
Roger Cadillo what grit sandpaper did you use?
Is it enamel Dutch oven?? If so, don't sand. If not, go for it
I'm so pissed. I used sandpaper and a drill with a disk but I still had to do the sides by hand. I could of just done this.
@0 A regular drill will work fine. Just use the same thing he used.
There's no need to do the sides though.
Most lodge skillets come rough. Why don't they do this at the factory?
cost
Cost analysis the more you do is added value. If they did this the product could potentially $30 + added to the finished product.
@@TimeforchangeTrudeaumustgoEndb there's a reason why companies like Stargazer and Field Company chargr so much more for their cast iron pans.
Once the pans are poured in the mold there is a basic amount of machining that has to happen to remove parts of the mold that do not belong on the finished product. Companies like Stargazer then have the pan shipped to a different State to another business that does the machine finishing on the cooking surfaces of the pan. These additional costs aren't 30$ more... its why a high end pan will go for $200 as opposed to a lodge at walmart for $30.
@@raddad9041 it was just an "example"...Do you have the spread sheets for the actual
" cost".....
To keep down cost. If they did this at the factory, you'd be paying as much as for a Field or Stargazer. And Lodge works just fine without going through all of this.
It works just did it.
I just spoke to a lodge rep on the phone and the lady told me you can go down too far and it messes it up. Cool video but how does it cook?
Cooks great.
Lol, how can you go down too far? It's all cast iron! Well I suppose if you sanded like through the whole pan that would be too far, but that would be pretty stupid...
Hal Bouma that’s what I was thinking
@@halbouma6720 Cast iron pans are supposed to have tiny voids for the oil to accumulate. That's what "seasoning" actually is. The oil seeps into the voids and carbonizes.
So you can go too far if you get to solid metal without voids. It might still work fine, but the seasoning would not be the same. Perhaps it would rust quicker if neglected? idk.
Wow. Lodge has the crappiest finish, and I know they can do this in their factory if they wanted to. Wonder why they don't. Thanks for the tip. Now I can clean all the old stuff I shoved in the closet due to build up and bad finishes.
Cost. Reason why they do it is mainly to keep cost down. That's the reason why a 15 inch lodge is less than $50 and a high end 15 inch cast iron pan is $200 or more. Also because they do a factory spray on seasoning process the rough surface hold the seasoning on better and prevents it from dropping off. Also a smotth finish has a higher probability of the seasoning flaking off. Even without smotthing the pan if you season it enough and with time the oil will fill in the rough finish. Just takes longer. I my self grind out new cast iron and season it like 10 to 12 times. I then do the egg test and is good. Then I fill the pan with oil and deep fry something. Then let it cool. Then hear oil back up to liquify it dump it out and wipe it down and do a few more seasoning passes. My final passes are stove top seasoning and my initial ones are over seasoning. Seems to make the pan work perfect. Basically trying to simulate years of use in 1 or two days of work.
@@TeamTopKick From the "I ruin everything" department. You said it. Lodge discovered that Lodge leaves them a bit rough because it holds seasoning better. That's the truth after you get it home as well. If you cook on a rough Lodge skillet for a period of time vs a smooth skillet, you will find that the rough surface of a Lodge holds seasoning better and builds a more durable seasoned finish.
Most people are put off because they start comparing a brand new Lodge with their 50 year old Griswold. Agreed, the new Lodge sticks more, but it has nothing to do with texture. It has everything to do with the amount of use.
And no, there is no magic formula to a finish like a 50 year old skillet beyond cooking on a skillet for 50 years.
I say use them out of the box, cook on it, and work on getting that finish to be seasoned from use.
@@bechtoea there's a saying that goes something like this: Teflon, copper,etc coated pan is the best the first time you use it and gets worse Everytime after that. Cast iron is the worse th first time you use it and but gets better Everytime afterwards. It's true, I'm been prepping and seasoning some new pans right now. Lol. I do a extensive seasoning process and Everytime I I use my pans o season it afterwards for like six months or more. I figure in a year or two I've simulated 50 years of use. I do things to new lodge pans and cheap China Walmart pans too and work the same
Cast iron is cast iron . We will never know a companies formula. But so far China vs America it has worked all the same.
The finish is pretty much how it is as cast, anything else would cost more.
Agreed. Go to garage sales and estate sales and Kijiji , the older the better, and less money. Sand casting needs a buff and tidy after, always. Lodge is going to pay for their cost cutting and BS story about how the rough fisnish is a Good Thing!
Alternate: try carbon steel skillets. Season them and they work as well.
An orbital sander and 60 or 80 grit would work better. Or an angle grinder with a flap disc.
Make a video and show us.
The fastest way is to buy one that has been smoothed :-)
Sent International money $10000 .for autograph .Very cheap ,I normally charge $1000000 . Thank you also for the great video .
Just spend a little more and get a griswold or wagner and be done with it and start cooking
Sometime you can even get griswolds,BSR’s, and,Wagners cheaper than lodge.
Why can’t the pan just come like that instead of us trying to grind and all that ?
You can buy them but they cost a lot more.
Labor and machinery costs money, more manufacturing processes makes a higher priced product. Buy a Butter Pat, FENIX, or Field if you want one that's perfectly smooth out of the box.
Kyle Sonsalla I just bought a Fenix this week and love it!
@@malveaux41 they dont need to come like that. It doesn't affect anything really. All of my lodge pans are smooth as glass from just normal use. However, if used properly you can fry an egg on a brand new one off the shelf with no sticking. The rough texture = bad is a myth.
@@vinceruland9236 It's to cut costs. PERIOD
Step 1. Steal big drill from work.....
Step 2 drink beer
Step 3. Get tripod for camera.
A four inch grinder and a flapper wheel would work much better
Make a video and show us.
That's how I did it to my 12 inch lodge, but I think I'm going to try this method next time.
@@even7steven why change? We're you not happy with the flapper disk?
Why do the manufactors pre season? Seems silly.
Probably because all of the whiners would complain about the cast iron being rusty. It just keeps the whining to a minimum.
Uggh, this video. Search for Kent Rollins cast iron on UA-cam. He will show you this not that involved and you don't need to make it shiny and smooth. Just take the rough edge off and begin rebuilding your base of seasoning. Highly recommend Rollins channel for all things cast iron. Overkill with the tool. Just get some sandpaper, or a simple sander.
Uggh.....I just watched the Kent Rollins video you recommended. I don't see that it is really much different from mine??? He uses a weak palm sander (I have the same sander) which will just add time to the process. Also, I wouldn't do this in the house either... in my best metro-sexual cowboy shirt, with no mask on, like Kent did. This is a dirty process and the cast iron dust will be everywhere including your lungs. Some people will tell you to NOT smooth the skillet at all because "you'll ruin it" LOL. My skillets are fine after several years of daily use. Can't please everyone... one guy posted a comment that I should take my video down because I wasn't wearing fire-proof welding gloves in the video and was "endangering people" Another guy had a problem with me wearing a Yale tee shirt (unless I graduated from Yale) I Didn't graduate from Yale but I do have a Masters Degree in Teaching with an additional certification in Construction Education if it matters! I own and run Belle Isle Engineering when i'm playing with skillets. Again, you can't please everyone.
@@DetroitHomeInspector I'm from Connecticut and own a YALE shirt. And I graduated from UCONN!!!
@@DetroitHomeInspector I appreciated this video because you are doing exactly what I wanted to do, and didn't blab about ridiculous inaccurate nonsense regarding cast-iron while doing it. just went to town with the grinding wheel and that's 100% what I was looking for. These are just big hunks of iron, there's nothing magical to them, people get a bit bonkers and that's mostly due to lack of knowledge and critical thinking. Keep on doing your thing, my friend!
Now, I love ol Rollins, Ive been subscribed for years now. But, that one video where he sands it out, I have a lot of problems with. I tried it, and like Matt here said, it made a huge mess in the house. It only took me 30 seconds to find the air noticeably more difficult to breathe. Beyond that, you cannot season a pan as cold as he did, it just doesn't work. All he's done is bake the oil on, not bonded it to the pan at all.
@@DetroitHomeInspector Great job on all of it, don't mind the idiots who get butt hurt by a word on your shirt. As far as making a fire hazard, Smokey the Bear said only I can prevent forest fires, not you.
Nice job...good info. And I don't care if you went to Yale or not. It's a nice shirt. Who cares.
@1:47
Bad trigger control
Just sayin
No, I meant to do that....to DRILL home the point! LMAO !
I just buy smooth cast lol
for the sake of capitalism, buy a cheap pan a drill and a grinder disk instead
Why, they charge a crap ton more for properly finished cast iron. Most people have a drill and 30 minutes on the high side. With a $10 tool.
@@lionamongstlambs4119 I find mine for cheap and restore properly no tools
You don’t need to grind it smooth, just use it, food
doesn’t stick to even a new pan if you know how to use it
Joseph C
Go look at the old pans vs the new ones. They have a smooth finish. It’s the same with the expensive new pans like Smithey. Lodge saves money by not paying people to finish these pans the way the should be finished and then people like you defend them for their poor craftsmanship.
jamses23 You should email them. I’m sure a multimillion dollar corporation will listen to you tell them how they’ve been doing it wrong for 130 years.
Lol, at the negative comments.
Someone owns the rights to Wagner and Griswald, and could start making them again anytime. There's a few companies making smooth polished cast iron pans in the USA, now.
True but your not going to find one for $20. Lodge could fix their pans and I wish they would listen to their customers and make the finish smooth on the inside but they're pretty easy to fix for a do-it-yourselfer.
Who has one of those tools?! Not me.
Seriously dude? You don't own a drill? Maybe you could borrow one, if you know a guy that drives a pick up truck, I guarantee you he has a drill. The bit is 6 bucks at home depot.
@@DetroitHomeInspector can't you see he's just a little kid with a magnifying glass????? he's got no business owning a drill.
@@WooliteMammoth 😂
That's why you don't buy Lodge. You can get American made that is made smooth. Field is great!
Lodge is American made lol
@@MichaelIhde69 True but I think his point was about getting an option this is also smooth, which Lodge isn't. But I appreciate this video's demonstration of how to take a new bumpy Lodge and make it become smooth (and then re-season it.)
You want a smooth skillet? Put the lodge skillet back. Buy a Stargazer Cast Iron. I swear by mine. I’m an old southern woman. They actually turn each skillet and it comes smooth. I hope you try it
But they are quite a bit costlier.
@Allyn Howell do you make a living being mean, or is it just a hobby?
@Allyn Howell ah I see, just a hobby.
i buy the chinese pans @ less than half price and do the same thing to them & they work beautifully.
Buy American........
Support the chinese, they will support you when you need it
@@blackpine6693 yes, buy American. While the rich are getting richer by buying cheap Chinese made good and resale to American.
There are just some things I prefer not to have chinesium alloys for, cast iron cookware is one of them. Lodge is cheap enough and seems to work great if they're sanded/polished a bit.
I worked in manufacturing Chinese cast is 1st class shit!!!!!! We were using a Canadian melt shop then the company used Chinese " castings " they blew apart they use shitty materials!!!!
Buy Canadian or American only!!! I bought a lodge 🍳 actually I used 80 grit sandpaper spent 10 minutes sanding by hand just to get rid of the high spots it works fine for me but I may experiment with a cheap skillet I also own and make is smother than a babies bottom and see how it works .