Anyone sand their cast iron pans?

[promark747]

Current manufacturers of cast iron cookware (Lodge seems to be the only one left) no longer machine the inside surface smooth as they used to.  The result is a pebbly finish.  I've read of people sanding the pans themselves, and was wondering if anyone here has done so.  If so, would a low-grit Granat be the correct choice?  Of course, once sanded, the pan would have to be re-seasoned.

 

[leakyroof]

I might try Saphir first just because the backing is tougher than Granats. But, if you already have Granat in a 40 or 60 grit, go with it and tell us how it went.      [popcorn]

 

[Paul G]

Yea, todays cast iron ain't what it used to be, my old Griswold is super smooth and works great. I'm always looking for more at garage sales. I have sanded some rusty ones to remove pits but have yet to do full pans. I think I used around 80 grit, whatever was the roughest sold at home depot. If doing a new one I might try my angle grinder at first if it fits OK and then finish up with sanding. I've read of folks using flap sanding disks to smooth the sides of new ones. Please report back if you give it a go.

 

[tjbnwi]

I use nothing but cast iron on all 5 of my Weber kettles. The grates are made for the grills by Craycort;

https://www.cast-iron-grate.com

All my pans are Lodge, no issues with the finish. Once I re-seasoned them they work just fine. Never wash them, a simple paper towel wipe while warm.

I do run mine a tad on the warm side.

Tom

 

[wow]

Tom, I'm sure glad I was already eating breakfast when I read this.

YUM!!!!

 

[joraft]

Current manufacturers of cast iron cookware (Lodge seems to be the only one left) no longer machine the inside surface smooth as they used to.  The result is a pebbly finish.  I've read of people sanding the pans themselves, and was wondering if anyone here has done so.  If so, would a low-grit Granat be the correct choice?  Of course, once sanded, the pan would have to be re-seasoned.

I think cookware manufacturers believe that a rougher surface makes a properly seasoned pan less prone to stick. So, I have left my cast iron stuff alone, except for my comals. Those I have actually sanded and polished to an almost mirror-like finish. This has made them perfect for making or reheating tortillas and other flatbreads.

It has been a long time since I sanded them, so I don't remember exactly what I used. I do remember using a Ryobi palm sander (long gone now) and wet or dry paper. Maybe going as fine as 600 grit.

 

[tjbnwi]

Tom, I'm sure glad I was already eating breakfast when I read this.

YUM!!!!

Time for desert.

I love to cook and bake. Maybe my next career, should have time in life for a 3rd.

Tom

 

[festooltim]

Tjbnwi does Craycort make one for the 26 3/4 weber. Just bought a new 22.5 and want to get the cast iron grate. If I ever find the 26 3/4 for a good price I think I would like to have it but only if I can put cast iron grate in it.

 

[jacko9]

Tom,

Thanks for the link, I'm about due to replace my outdoor grill grate and the cast iron one looks perfect.  As far as cast iron cooking, I have the 10" ribbed cast iron pan that I use exclusively for cooking fish twice to three times a week.  I sear it on high heat and then oven finish, the clean up is so quick and easy.

Jack

 

[tjbnwi]

Tjbnwi does Craycort make one for the 26 3/4 weber. Just bought a new 22.5 and want to get the cast iron grate. If I ever find the 26 3/4 for a good price I think I would like to have it but only if I can put cast iron grate in it.

Here you go;

http://www.cast-iron-grate.com/grates-for-weber-charcoal-grills/26-75-kettle-grills.html

I want to get the 22.5" Smokey Mountain Bullet. Not sure how happy the wife will be but.......She was with me when we bought our first 22.5" Texan back in 1978, one of our first purchases as a married couple. Use that thing to this day (the grill not the wife).

One of my Weber smokers is serial number 41 of the first 100 made, it has the Teak handles. My father bought it and never really used it. I don't use it much either, trying to preserve it a little.

I have noticed Weber is making a lot more cast iron pieces.

If you don't have any, get a couple of Lodge grill presses,another thing I use often.

Tom

 

[tjbnwi]

Tom,

Thanks for the link, I'm about due to replace my outdoor grill grate and the cast iron one looks perfect.  As far as cast iron cooking, I have the 10" ribbed cast iron pan that I use exclusively for cooking fish twice to three times a week.  I sear it on high heat and then over finish, the clean up is so quick and easy.

Jack

The cast iron cooking plate I am broaching the potatoes on in the previous post photo is ribbed on the other side.

Tom

 

[bkharman]

All my pans are Lodge, no issues with the finish. Once I re-seasoned them they work just fine. Never wash them, a simple paper towel wipe while warm.

I have some corse salt that I dump in the pan and scrub around on occasion. It keeps them from corroding and it will take some of the excess grease out.

I have a pan that was handed down from my father and he from his. And so on. It has been in our family since pre-1900 (nobody knows when it started but most have it pegged around civil war)

We still use it quite often, mainly family BBQs and Christmastime.

Cheers. Bryan.

 

[tjbnwi]

All my pans are Lodge, no issues with the finish. Once I re-seasoned them they work just fine. Never wash them, a simple paper towel wipe while warm.

I have some corse salt that I dump in the pan and scrub around on occasion. It keeps them from corroding and it will take some of the excess grease out.

I have a pan that was handed down from my father and he from his. And so on. It has been in our family since pre-1900 (nobody knows when it started but most have it pegged around civil war)

We still use it quite often, mainly family BBQs and Christmastime.

Cheers. Bryan.

Thanks, I'll have to try that.

Any issues with a salty next cook?

Tom

 

[peter halle]

Tom,

Salt works.  Afterwards you can rinse, just as you know no soap.  Lodge stuff rocks!

 

[evilcat]

I am a big lover of cast iron cookware. I have around 20pcs. About half are Lodge. I think I have become a cast iron snob though. We have a Staub enameld dutch oven that gets all kind of use and a couple pieces from Norway and Finland. Since we bought our induction range I have been sourcing and buying vintage pans and griddles from North America. I have a couple old Griswold's from the 30's as well as a huge vintage Wagner ware pan.  I have a few vintage Canadian pans from "Smart" and GSW. These old pans are great as they were machined on the inside rather than just sand casted like the newer ones. With a good seasoning these old ones will be smooth as glass.

 

[evilcat]

For seasoning I like to start a new to me pan from bare metal. The best way I have found to strip a pan is to put it in the oven for a full self cleaning. It will remove 100 years of crud no problem followed but a good scrubbing and a cold rinse (cold helps prevent oxidizing before seasoning). I then warm the pan in the oven to 200 degrees and thoroughly cover it with Cisco. Back in the oven for 15 minutes at 300. Then I wipe off all grease and back in the oven at 400 for an hour.  That's it. For a real good seasoning I will do this twice.
For cleaning I just scrape and use hot water. No detergent. After washing I'll lightly apply a little crisco and warm the pan on the element just to liquefy the shortening. Then wipe off any excess and put away for next use. A little care goes a long way.

 

[tbellemare]

I've used a well seasoned, cast iron skillet at the beach a few times. We would clean it in the surf and scrub with our hands full of beach sand. It always worked to clean it and never seemed to diminish its cooking qualities.

Tom

 

[Paul G]

Tom,

Thanks for the link, I'm about due to replace my outdoor grill grate and the cast iron one looks perfect.  As far as cast iron cooking, I have the 10" ribbed cast iron pan that I use exclusively for cooking fish twice to three times a week.  I sear it on high heat and then over finish, the clean up is so quick and easy.

Jack

What is meant by over finish? New term to me

 

[evilcat]

Tom,

Thanks for the link, I'm about due to replace my outdoor grill grate and the cast iron one looks perfect.  As far as cast iron cooking, I have the 10" ribbed cast iron pan that I use exclusively for cooking fish twice to three times a week.  I sear it on high heat and then over finish, the clean up is so quick and easy.

Jack

What is meant by over finish? New term to me

I believe it should be "oven finish".

 

[jbair]

Hey Tom, I'm with you on enjoying cooking, 22.5" Weber and lots of cast iron cookware. I actually scrub my cast iron with a stiff nylon bristle brush under Hot tap water. If not everything comes loose, I boil water in the pan and use the bristle brush to finish cleaning. Every 3rd or 4th time I clean it, I re-oil with veg oil of any kind and low heat on the stove and wipe out the excess. Nothing sticks to it, nothing. I thought you might like a link to a great addition for the weber grill... http://madhunkymeats.com/opencart/index.php . Look at the "Vortex" it's a fun addition and very versatile for a guy that likes to cook "hot". Could easily be made, but cheap enough from Rich at mad hunky meats. While you're there, check out his rubs and such. I haven't gotten anything from him that hasn't been awesome. The brines are killer for both pork and poultry.