Cast Iron

flowerbug

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I need to do this to my Lodge pan. Otherwise it's an expensive paper weight. I never use it because it's rough inside. I have no idea where it is at the moment. I use my vintage cast iron pan for almost everything!

if it is textured and a little bumpy that is normal. if you look at the link i posted above you'll see the brand new pan is a bit bumpy, that is ok. it will gradually change through time as it is used and as the seasoning builds up on it.

you can put a tuxedo on a goat, but it is still a goat. cast iron is not stainless steel they're different pans with different uses and IMO shouldn't be treated the same. some overlap for sure, but on the whole i don't use one for the other.

if the issue is how it was used before and it needs to be scrubbed and cleaned up a bit that is a different topic entirely. i can't tell without looking to know what's happened.
 

Chic Rustler

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I need to do this to my Lodge pan. Otherwise it's an expensive paper weight. I never use it because it's rough inside. I have no idea where it is at the moment. I use my vintage cast iron pan for almost everything!
just use it and scrub it out with stainless steel wool scrubbers. it will smooth out in a couple months. thats what i did with mine.
 

Chic Rustler

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we've been cooking on this stove top for 5 years with cast iron and canning with heavy pressure canners......
and heres a pic of my modern lodge from walmart. smooth as silk from years of being scrubbed with steel wool.
20211222_211629.jpg
20211222_211632.jpg
 

baymule

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Oops - nobody told me I wasn't supposed to use cast iron on mine. I use CI and I use the canner too. :hide
My canner isn't one of those double-deckers so it's not too heavy. I almost hope mine would break - I need a good reason to replace it, lol.
Hammer? OOPS!!!
 

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