Smoothing Lodge Cast Iron

[andygraybeal]

Is anyone sanding down their Lodge Cast Iron to have a smooth surface like the old Wagners?

I've been contemplating this for a while now and I wonder what anyone thinks.

Andy

[lowercasebill]

yes i have been .. the new lodge preseasoned surface is very rough almost porous in texture,. i sanded one for a friend and was seasoning it and kept getting little bubbles of steam coming out of the cast iron.not happy with the new stuff which i think is made in china? . i sanded all my new stuff and a few guys on the bge forum are doing so as well .

[franzb69]

some folks say if you're patient enough (which i doubt anyone can wait out), it'll smooth down itself in continuous use.

[ajhuff]

Lodge are still made in the US (their enameled ware is not). The pebbly texture is from the manufacturing process . I would think sanding would exceed my patience level but certainly can be done. I've not had any issues with my Lodge pans though as is

AJ

[lowercasebill]

Lodge are still made in the US (their enameled ware is not). The pebbly texture is from the manufacturing process . I would think sanding would exceed my patience level but certainly can be done. I've not had any issues with my Lodge pans though as is

AJ

i have no issues with my old lodge but the new preseasoned surface is ? bubbley looking like plasma sprayed ? not a machined surface like the old stuff. sanding was easy with a random orbit sander, it took longer to re-season it..
and while i am that subject. i got a de buyer 12" mineral fry pan for Christmas ... had no lard so i seasoned it with duck fat!

[ajhuff]

Did you have any improvement with sanding?

I can't remember the dates if manufacturing change. I want to say the pre seasoning began around 2000 give or take a year. I know I bought one of the last unseasoned pans. Prior to seasoning, the pans are tumbled together and then again in a bed of river rock. It's this part of the process that results in the pebbly finish. Before that Chang in process, castings were shot blasted. I think the change from blasting to tumbling was in the mid 90s.

-AJ

[bikehunter]

I contacted Lodge and was told that they stopped the machining/smoothing process. The machining is just too expensive to sell the pans at a reasonable price. . She said they would cost twice as much. For whatever that's worth. That said, I have one 8" skillet, bought within the last couple years. It has the pebbled finish and works just fine. Admittedly, I only use it for cornbread. I mix up a box of that quick cornbread, preheat a little oil in the oven, pour in the cornbread. It comes out of the pan slick as can be, without even running a knife around the edge. Barely leaves a crumb in the pan. That's everything I know about Lodge pans. ;-)

[Lefty]

Lodge are still a quality pan. I got a 12" one, 3 years ago, from my wife and it's a solid and very nice piece to use. Sanding it down will defintely improve performance, but if you aren't using it for eggs isn't a necessity. I look at it in the same vein rounding the spine and choil on a well priced knife with great performance, but less than stellar f and f. It doesn't take that long and will make using it that much nicer. Not necessary, but definitely worth the little effort to take a very good piece and make it great.

[bikehunter]

Sanding it down will defintely improve performance, but if you aren't using it for eggs isn't a necessity..... Not necessary, but definitely worth the little effort to take a very good piece and make it great.

Just for fun, since I was curious, and needed a little late lunch anyhow, I used my 8" Lodge cornbread pan and tried it with a couple of eggs, for a sandwich. Used a half teaspoon of butter and two eggs. They came out of that pan beautifully, without a trace of sticking. I found it just fine with no sanding. So much for the criticism of that pebbled finish.

[franzb69]

always used my lodge for cornbread. always releases like a champ.