Later On

A blog written for those whose interests more or less match mine.

Amazing DIY improvement for Lodge cast-iron skillet

with 5 comments

Truly astonishing. I want to do this…

If I were Lodge, I would consider coming out with a “highly polished” line, with higher prices to reflect the additional work.

Written by LeisureGuy

9 March 2015 at 10:55 am

Posted in Food, Technology

5 Responses

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  1. I have to say this is the first video that gives a pragmatic reason to sand your cast iron smooth. I’ve always seen it as something for people looking to make pretty display pieces.

    I’m not sure Lodge making a higher end line would make sense for them in the long run. They have placement in the corningware store, scouting supply stores as the only cast iron in stock. The casual consumer will buy Lodge because its timeless, made In America, etc. Those that seek to really get into Cast Iron will discover the other brands, the secondary market for antiques, and machining processes to improve cast iron. If Lodge makes a higher end product, they might risk consumers doing more research and educating themselves. P&G has to play a similar game with their AoS stores.

  2. Interesting point regarding the AOS stores. I agree: it’s not in their interest to upset a relatively lucrative apple cart.

    My cast-iron skillets are Griswold, which I like a lot (and I sold my Lodge skillet after I got them)—and I like them because the bottom is indeed smoother. But I hadn’t though of working on the Lodge as shown to make it smooth. The next video that came up was a guy doing the same job by hand, using a jar of nails (for weight) and a flat lid with some slightly raised bumpy edge to grip the emery cloth he used to polish the skillet. Clearly easier with power tools.

    LeisureGuy

    9 March 2015 at 11:30 am

  3. Reblogged this on Brian By Experience.

    Brian Dead Rift Webb

    9 March 2015 at 11:51 am

  4. Do the Griswold’s cook your food better? Is it easier to clean? If you enjoy it, not arguing that it was a bad purchase. I’m just wondering what the benefit of smooth is. My feeling are cast iron is “non-stick” enough, and I can’beat the crap out of them with a metal spatula when something sticks. Honestly, though my preference for day to day cooking is stainless steel.

  5. Probably I was not clear. I did have a Lodge skillet, but when I got the Griswold, which has a smoother bottom that sticks less, I sold the Lodge because I liked better the way the Griswold cooked. The smoother bottom offers fewer irregularities for food to cling to. In the video, he fries some eggs in a newly polished cast-iron skillet, and they slide freely about. I could *never* have done that with the Lodge skillet, and though the Griswold sticks less than the Lodge, I’m not sure I could do it with the Griswold.

    I certainly agree that cast iron surfaces are tough, and they are somewhat non-stick, but based on what I’ve cooked and seen, the smoother the surface, assuming equal quality of being seasoned, the more non-stick it is.

    And indeed the Griswold is easier to clean: the smoother surface cleans noticeably easier.

    Often it’s difficult to compare two experiences when you’ve had only one. To see whether you would prefer a smoother cast-iron skillet cooking surface to the one you have, you pretty much have to try it.

    LeisureGuy

    9 March 2015 at 12:29 pm


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