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polish cast iron?

AHHHH! Don't Do It!! Take it from me, I had the same idea that the old pans are better than the new pans and the old pans were smooth and so if my new pan is smooth it should work better right? Wrong!! The pans work exactly the SAME! I have old smooth finish pans and new pans with the unground finish and there is absolutely no difference in performance. The new pan will take a season just as well as a smooth pan and will eventually be just as non-stick. You just need some patience in the matter. I wasted a few hours of my life rubbing down my lodge chef skillet and would never do it again. Sure it was shiney and kind of cool looking for about a minute, then I seasoned it and it has been as ugly as SIN ever since! It is all splotchy and has spider webbing and runners all along the walls of the pan where the seasoning was thicker. It is finally turning a very dark brown and in patches it is black but it will be ugly for probably another year.

But you should know, this pan is a solid little performer. I works great and I love using it even though it is the ugly duckling of the bunch. If you still want to embark on this endeavor, I would recommend that you not take on the project of hand sanding your skillet. You will wear out your hand long before the finish on your pan. If have a drill then go to the hardware store and tell that you need a disk sander attachment for grinding metal and they will show you the proper tool for the job.

Good luck! lg

Mar 16, 2009
lgblogger in Cookware

polish cast iron?

that is not entirely true, I can get better performance out of my cast iron without the worry of nasty chemical smells in the house if I forget to take the pan off the stove. also there are studies regarding teflon as a potential carcinogen. cast iron requires technique and use to get an egg to skate out of the pan and onto a plate. after seasoning you have to use the pan about 5 times to get working correctly, if you are not veggie, cook up a little bacon it will hasten the process. also cook the egg on medium heat and don't put the egg into a cold pan, try throwing a drop of water in there and if it pops then it's hot enough to cook the egg. have a little patience. it is so worth it!

Mar 16, 2009
lgblogger in Cookware