I have several pieces of Lodge cast iron. I use it mostly for cooking over an open fire while camping. I’ve noticed the rough texture and heard other brands mentioned as having a better factory finish. I’ve been considering taking a sander to mine, smoothing, virtually polishing the inside, the re-seasoning. Anyone have any thoughts on this?
Here's a YouTube homesteader doing exactly that... https://youtu.be/VMxzAtQai5k "Making cheap cast iron work better than teflon"
“I’ve been considering taking a sander to mine, smoothing, virtually polishing the inside, the re-seasoning. Anyone have any thoughts on this?”
Yes. Be sure to start seasoning them immediately after sanding. It doesn’t take much time for cast iron to rust in spots where the seasoning has been removed.
If you do, I’d be interested in hearing the results.
I have a ton of Lodge stuff I use regularly.
You can sand smooth and re-season. Or patiently cook pound after pound of bacon.
A buddy of mine sanded/ground a few Lodge pans until they were smooth as glass. Seasoned them, and loves them. My old stuff is super smooth too. I don’t know if they were like that 100 years ago or got smooth over time. Based on experience I’s say go for it!
I have done that with my Black and Decker Mouse sander, works great to smooth the pan up, but did not seem to make much difference in the way it cooks. The skillet will smooth out as it seasons over time anyway. Also if you really screw the skillet up, the sander makes a good “eraser”. You can clean up a skillet with burnt on stuff by boiling with baking soda and water, the instructions are on the Lodge website under care of ENAMELED pans. Then you have to reseason of course.
Do it. My old cast iron is well finished and if you have the means...
I will add one thing to cast iron users lore. Do not use anything except a glass lid. Cast iron Lids have condensation and rust. While cooking. No amount of seasoning will stop that.
Also cast iron adds iron to food. Older people do not need iron.