Author Topic: Anyone sand their cast iron pans?  (Read 9927 times)

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Offline Brian Livingstone

  • Posts: 123
Re: Anyone sand their cast iron pans?
« Reply #30 on: May 06, 2016, 02:32 PM »
Hi,

I have bought a number of Lodge cast iron pans over the last few months.  I don't see a need to sand them down.  While the surface is slightly pebbly, with seasoning after each use they are spectacular.  The fourteen inch pizza pan is my favorite !  Makes a great homemade pizza !

I just bought a carbon steel Lodge skillet last night, and made crepes.  So good. 

All cast iron, all the time. 
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Offline leakyroof

  • Posts: 1975
Re: Anyone sand their cast iron pans?
« Reply #31 on: May 07, 2016, 04:11 PM »
I've been watching various videos on seasoning the pans. I have a new Lodge pan. They take a wire wheel and use that then a sander. Well, I used a wire wheel with a big milwaukee drill (sorry Festool, I've had it a long time and it's a warhorse, big hammer drill) and the wire wheel did almost nothing. I tried 80 Granat with a R90 on Rotex, but it's too long and won't sit flat in the pan. Did smooth it a bit but not much. Then I tried 100 Flies on the 150/3 sander. Hardly did anything.
Does Festool make a paper that will take this down a bit before I polish it?
thanks,
John
. Saphir is tough, it should easily sand that cast iron.
Not as many Sanders as PA Floor guy.....

Offline Peter Halle

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Re: Anyone sand their cast iron pans?
« Reply #32 on: May 07, 2016, 06:11 PM »
I was at a Cabella store today and all of the Lodge cast iron pans for sale were pre-seasoned.  Everyone of mine was also.

Peter
Disclaimer:  I have been involved with the development of some TSO Products.  I have offered thoughts and ideas freely.  I am not paid but I may receive products during the development process or afterwards.

Offline ear3

  • Posts: 3406
Re: Anyone sand their cast iron pans?
« Reply #33 on: May 08, 2016, 07:19 AM »
A propos of nothing, I'm reminded by this thread of a passage I read in Sir Richard Burton's (the 19th c. British explorer/adventurer) account of his travels across America to visit the new Mormon settlement in Utah.  Among his many observations of how curious Americans were, was his take on our penchant for cooking everything in cast iron skillets.  He in fact found it disgusting, because the same skillet that was used the night before to cook, say, a meal of freshly caught salmon, would then be used in the morning for breakfast, resulting in a disturbing confluence of flavors.

My wife and I keep two skillets: one for sweet (usually breakfast) foods, and one for savory (usually dinner) foods, to avoid that sort of assault on the tastebuds.   
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