this post was submitted on 15 Aug 2024
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You should be able to see your reflection in it! (lemmy.world)
submitted 3 months ago by The_Picard_Maneuver@lemmy.world to c/memes@lemmy.world
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[–] megabat@lemm.ee 15 points 3 months ago (3 children)

My boy went and machined his lodge!

[–] bluewing@lemm.ee 5 points 3 months ago (1 children)

Ya Boi is accidentally pretty smart. One of the biggest issues I have with Lodge cast iron is the poor bottom finish - such rough tool marks. I have sanded the bottoms smooth on several of the pieces I've gotten over the years. A quality smooth finish, (like you find on good vintage cast iron pieces), makes for easier curing and a slicker surface.

So do what Lodge didn't do and sand those insides shmoove.

[–] megabat@lemm.ee 0 points 3 months ago (1 children)
[–] voracitude@lemmy.world 1 points 3 months ago (1 children)

Well, I didn't get it because I don't know very much about cast iron cookware or the Lodge company, so I was grateful for their explanation 🤷

[–] AA5B@lemmy.world 2 points 3 months ago (1 children)

It’s turns into all sorts of drama and flame wars from people who care way too much about ever smaller details.

  • according to Lodge, their pans are intentionally rough to better hold seasoning. It’s easier and more forgiving: you don’t have to follow a strict process.
  • according to other manufacturers and people here, a nice smooth surface gives a smoother seasoned result. You may have to follow a stricter process to keep it seasoned but the results can be better.

Personally I find the Lodge approach compelling. My cast iron is pretty much non-stick and the only real care most of the time is cleaning them right after dinner and not putting away wet. Oh yeah, and get a chain mail scrubber: so much easier to clean with in case something does stick

[–] voracitude@lemmy.world 2 points 3 months ago* (last edited 3 months ago)

lol I can totally see how specialty cookware like this is ripe for that kind of devolution. Thank you for the context, and the tips!

[–] 0ops@lemm.ee 4 points 3 months ago (2 children)

phrasing

[–] MehBlah@lemmy.world 3 points 3 months ago

We're not doing phrasing anymore.

[–] megabat@lemm.ee 2 points 3 months ago

Boom... Bumper!

[–] MehBlah@lemmy.world 3 points 3 months ago* (last edited 3 months ago) (1 children)

It works if you don't get it too smooth. One of my daily drivers is a 18 buck walmart ozark trail I sanded down a bit. I left it rough enough that the seasoning sticks. Did four layers of seasoning. It does a great job and cleans up quick.

[–] Blue_Morpho@lemmy.world 6 points 3 months ago

I sanded down a bit.

That's the key. I sufferred for 20 years with a cast iron pan that barely worked. I always assumed it needed one more coat.

Eventually I gave up, sanded it with 220 grit, cleaned it with acid to remove any rust, then immediately coated with oil and started seasoning process . It's like the teflon that everyone said cast iron could be and I thought they were exaggerating.