How to Smooth a Rough Lodge Cast Iron Skillet | NON STICK!!! 

Haha yeh it’s crazy how easy it is with the flap disc. I just did one of those long rectangular shaped griddles. Came out so nice 👍🏼

I am a blacksmith by trade. Did my Journeymanship in Sweden 30 years ago...and I would use an random oscillating ORBITAL.

And after you've made the pan smooth and beautiful, you have a nice wall decoration. Because it's now useless for cooking except for the first cook after seasoning. A SMOOTH PAN WILL NOT HOLD SEASONING FOR MORE THAN 2 OR 3 USES. But it sure looks good. I can season a brand new lodge rough surface 3 times and never have to season again for years. But your pan LOOKS better. Enjoy reseasoning it constantly as well as heat retention loss from removing material. Listen folks. Unless you're making wall decor, there is absolutely no reason to smooth you cast iron. Properly seasoned, your rough cast iron will perform measurably better in every way when you JUST LEAVE IT ALONE and properly season it. I threw my smoothed pans in the garbage after not using them anymore because I got tired of having to season them after every other use. And I really don't like cast iron wall art. When you smooth a pan, you remove the gritty surface that really grips the seasoning for years. It will be as non stick as Teflon and remain that way for years.

@@michaeledwards2605 I see people go way too far with polishing their pans, but I see no problems with knocking off the extremely rough parts with 40-80 grit.

@@michaeledwards2605 you “threw your pans in the garbage”…tell me you’re American without telling me you’re American.

You can certainly get a rough lodge to eventually be smooth after years of seasoning and scrubbing it clean (slowly sanding it down). But I took a brand new one and made it perform perfectly from day one. It's not that a rough new lodge cant be used, but trust me, it works better smooth and that's why ALL of the expensive cast iron pans are smooth like finex, smithy, field, etc. I've since down this with a few other pans and a lodge cast iron griddle.

nice, yeh it really makes the pan into something you will want to use all the time. you can also use avocado oil

@@cookingwithryan1 I wasn't sure if you started with grapeseed oil and used avocado oil after the fact. What oil do you continue to use when you are done cooking for maintenance?

@@1crazynordlander I’ll use either depending on what I have on hand. They both work great

@@cookingwithryan1 I just finished seasoning the pan with grapeseed oil because that is what the local grocery store had. My wife's aunt is here visiting from GA and she could believe how well it performed for her this morning. No sticking. Onto the other lodge pans!

U need to season better then

I’m just added more every 30 seconds or so. You can see it kind of burning off. Just wipe away any excess. Once the pan completely cools it will harden into a nice non stick surface. You can cool and repeat the whole process a few times to build up a nice seasoning.

The way I season is to put a thin layer of oil and let it go till it stops smoking.... repeat several times till you get the color of seasoning that you prefer. I do mine a minimum of 6 times.

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depends how much you want to spend. I do love my Finex but an inexpensive lodge would also be great if you smooth it out like in the video! I like to have one of each.

Possibly in about 10-15 years. I don’t know if you have ever bought a lodge cast iron new but they come with an extremely rough surface. I think it’s more than just seasoning that makes it smooth over time. I think it’s also from scrubbing the pan and cleaning it over the years that sands down the roughness over time. This makes it perfect from day one.

Cooking with Ryan up

@@cookingwithryan1 If you think Lodge is "rough", you haven't seen the crap from China (such as the Ozark Trail pans from Walmart). That stuff is literally like sandpaper. Lodge isn't nearly as rough as those.

Yup.

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I hear people saying that too, honestly i do it all the time and have never had a problem. If you have a good seasoning built up, I think it's fine.

@@cookingwithryan1 Thanks for responding ☺️☺️☺️

I think that started when pans started having a Teflon coating and you could scratch it off with metal.

I use metal utensils exclusively. I even use soap to clean. Pans remain seasoned and non stick for years. It's not Teflon. It's cast iron. Abuse it. It can take it. Otherwise, might as well just buy Teflon pans.

Because butter is delicious

Since when does butter make any pan non-stick? 😅

Did you not see the frying process of the egg?! It accidentally was flipped like a folded pizza.. Besides that,perfectly well executed and NONSTICK!

I guess the egg sliding around wasn’t convincing enough 🤷‍♂️