I just did this same thing. I seen another video and took an extra step and "blued" the pan before I seasoned it. Much the same way they do a new wok. Had great results.
I like that very much, I do that on all my new Lodge cast iron skillets, I even do all my collection of Lodge Wildlife and Wanderlust series cast iron skillets and even dutch oven.
Seeing tham ham fry up makes me hungry! nice vid, best I seen on the subject so far. I fixed my Lodge flat pan a few months back, 08/2022, used a flap disk and an orbital. Huh, now I have a good pan, funny that! Food seems to "be" better out of cast iron. Again, nice vid.
This takes years to come smooth. I love it bud. A man with a trusted plan here today.PS, If you nip the edges of meats just through the fat they won't curl up bud.
I took back my Lodge to the store and stopped at GoodWill and got a nice old one for $6.00 with a smooth service, cleaned it, seasoned it, it's perfect. Screw Lodge. Plus, I like 11 inches.
When you put the ham on, preheat the skillet on med high heat until water form as droplets on the surface. All that work to make it non stick to put cold meat in cold oil in a cold pan. Preheat your skillet at keep that non stick surface. I use a wooden spatula, a dull kitchen scrub pad and hot water to clean mine. I’ve had the same skillet for 20 years.
"I use a wooden spatula, a dull kitchen scrub pad and hot water to clean mine." Twenty years of utter nonsense then. None of that is useful, let alone necessary. Stop believing in myths.
I gotta do this to 3 pans I bought that were even cheaper than Lodge. Can’t get them to cook well even after 6 sessions of seasoning. Giving up on that approach and just going to smooth them out.
Could u elaborate more on this John? Thank you. I may have smoothened my pan a bit too much, and now the seasoning comes off every time I cook something in it. Any advice would be appreciated thank you.
@@iamshruthithegreat Remove any seasoning. Then boil vinegar for about 20-30 minutes, it will rust then scrub clean. It should start to turn dark after 1 coat of seasoning after that.
Try cooking some ham on the other, un-sanded pan! With enough oil the ham wont stick! I have that pan and after using it for almost a year, it smoothed out on its own and is now one of our favorites! (We have about 7 different size pans, 2 purchased at a garage sale for $1 each! They date back to the late 1800's to the early 1900's!)
This guy did it right, I would've really torn through those pills like bad brackets on an axle due to OCD. If you want to do this right, get yourself an angle grinder and some 40 grit flap discs and finish the other grades by hand like he did. Then it's just down to layering the seasoning 5 to 8 times. The thinner the layer of flax oil per coating, the better. I'd recommend Flaxseed oil.
All the cast iron "purest" say that seasoning won't stick to a slick surface but that's bs, you proved that. All of my pre 1960 cast iron is machined from the factory with seasoning sticking to it. I can see why you wouldn't want to grind on a collectable piece but a new skillet seems ok to me. I say good job.
I think the surface would level out with enough layers of seasoning, something ridiculous like 50 layers though. And it's not something you can rush either. Appalling is an appropriate term for modern cast iron.
@@KibblesNbytes Multiple layers do indeed 'smooth out' the surface. I have done pans your way, and I have seasoned 'rough' pans with minimal or no sanding. Both work, the rough one takes more cycles, but not many more! :)
Avoid tomato sauces and fruit compounds until you get a good build up of seasoning. They are a bit acidic and will eat away at your beginning work. Also, Fried potatoes and skillet corn bread will HELP build more layers of seasoning.
Best job I've seen out of like 20 videos. Except you only need to season it once. It's not about the color. Seasoning is ONLY to keep it from rusting. What kind of disc and sand paper did you use on your grinder?
Seasoning is the creation of a hard vegetable oil polymer layer on the cast iron that both protects from rust, but which also create a hard slippery surface "non-stick".
It doesn't hurt to sand some of the roughness from a lodge skillet but it should never be sanded down super slick. The pits help the seasoning bond to the surface so that could be why you're having trouble with holding your seasoning.
Lodge produces its skillets that way for a reason. It's called "maximization of the intended use of the product." That would include cooking, cleanup, and seasoning. Taking an angle grinder or an orbital sander to it, does absolutely nothing to enhance that usability, as you have obviously seen. Left alone and with proper care and maintenance it will out last you, me, and RUclips.
this is the texture left from the "sand casting" higher-priced cast iron will have been polished at the factory, but lodge is a "value" brand so they don't do that to keep the price low
I did the exact same thing to my new lodge skillet, but I used an Avanti strip disk, and a drill, no sand paper the disk was enough. now my skillet is as smooth as a baby's bottom and I can cook eggs without a spatula. After about a year I had enough of the rough surface. The seasoning would keep flaking. Not no more
You can form a layer of magnetite by letting it rust and converting the red rust to black “rust”( magnetite) and it will hold the season better and look black after one coat.
There is absolutely nothing wrong with the texture of a brand new Lodge cast iron skillet. I have five of them, and paid less than $30 for each one. They cook, clean up, and season very well. I also own a Smithey 12" skillet and griddle combo that cost me $300, direct from the factory. I don't own an angle grinder or an orbital sander. I also don't have access to a fully equipped workshop, that looks like the inside of a Boeing maintenance hangar at O'Hare. My point is to each his/her own. I'm a consumer not a producer. As such, it's all according to what you want out of life, and what you're willing to pay for it. I'll leave the cast iron manufacturing, modification, and fabrication to the people who do it for a living. Have at it man!
I just did this same thing. I seen another video and took an extra step and "blued" the pan before I seasoned it. Much the same way they do a new wok. Had great results.
Thank you. You're one of the few who mentions letting it cool a little between seasoning layers.
Thanks for the comment and watching.
I like that very much, I do that on all my new Lodge cast iron skillets, I even do all my collection of Lodge Wildlife and Wanderlust series cast iron skillets and even dutch oven.
About one of the best videos I’ve seen . Looks great 👍🏽
Thank you so much for the comment Jim.
Looks good Kevin, the pan, and the ham. Nothing beat nicely seasoned both. Be well my friend.
Thank you Hatch.
Seeing tham ham fry up makes me hungry! nice vid, best I seen on the subject so far. I fixed my Lodge flat pan a few months back, 08/2022, used a flap disk and an orbital. Huh, now I have a good pan, funny that! Food seems to "be" better out of cast iron. Again, nice vid.
I like cooking on cast iron thanks for the comment Tom.
This takes years to come smooth. I love it bud. A man with a trusted plan here today.PS, If you nip the edges of meats just through the fat they won't curl up bud.
I like that stove. Cool grid pattern
Thank you Steve
I took back my Lodge to the store and stopped at GoodWill and got a nice old one for $6.00 with a smooth service, cleaned it, seasoned it, it's perfect. Screw Lodge. Plus, I like 11 inches.
That works thanks for the comment and watching.
When you put the ham on, preheat the skillet on med high heat until water form as droplets on the surface. All that work to make it non stick to put cold meat in cold oil in a cold pan. Preheat your skillet at keep that non stick surface. I use a wooden spatula, a dull kitchen scrub pad and hot water to clean mine. I’ve had the same skillet for 20 years.
Thanks for watching
"I use a wooden spatula, a dull kitchen scrub pad and hot water to clean mine." Twenty years of utter nonsense then. None of that is useful, let alone necessary. Stop believing in myths.
That's what I call a great job!! Top it up with ham or bacon or pork whatever that was...so juicy!!
Thank you for watching, glad you enjoyed it.
it took mine about a year to turn black again but it is worth the effort and time
I gotta do this to 3 pans I bought that were even cheaper than Lodge. Can’t get them to cook well even after 6 sessions of seasoning. Giving up on that approach and just going to smooth them out.
This will work just season good after thanks for the comment.
You should try etching the inside with vinegar after sanding. Then it will hold season as well as a vintage pan and still be smooth.
Thanks for the tip John
Could u elaborate more on this John? Thank you. I may have smoothened my pan a bit too much, and now the seasoning comes off every time I cook something in it. Any advice would be appreciated thank you.
@@iamshruthithegreat Remove any seasoning. Then boil vinegar for about 20-30 minutes, it will rust then scrub clean. It should start to turn dark after 1 coat of seasoning after that.
thank you for your video and leaning alot from you and I will do my pan after receive it. please keep them coming
Thank you Glad to help Christy Lee.
Skillet looks really good an so does the HAM
Thank you Jerry.
Well done Kevin. Awesome.
Thank you John.
I did this to my 12" lodge and it took 3 seasonings w/ grape seed oil in the oven and a batch of hash brown potatoes and now its ready for eggs.
Thanks for sharing my friend.
Great video thanks for sharing
Thanks for the comment and watching.
I was never a fan of how rough the lodge surface is I'm going to do this to mine
Thanks for the comment and watching
Try cooking some ham on the other, un-sanded pan! With enough oil the ham wont stick! I have that pan and after using it for almost a year, it smoothed out on its own and is now one of our favorites! (We have about 7 different size pans, 2 purchased at a garage sale for $1 each! They date back to the late 1800's to the early 1900's!)
Thanks for the comment ZONKER will do.
One question, how do you 'restore' something that is brand new? Just asking?
I didn't like the texture that the new skillet had so i redid it to make it smooth.
Great job Kevin
Thank you Ron.
Great video Kevin, Take Care, Ben.
Thanks Ben you take care to my friend.
Thank you for sharing the video..
Thanks for the comment and watching.
@@Robinson-Homestead Thank you, Kevin.. Your skillets look amazing.. Love the video!
I love your videos! Please keep them coming!
Thank you Mason.
What level of sand paper did you start off with?
80
olive oil or crisco id what I use. some people like flax seed oil
I think any oil would be fine to use.
my last skillet. I use an orbital sander
Cool how did it turn out?
Beautiful golden color
Thanks for the comment.
Fine job, you show off😜.
Thank you John.
Awesome job on seasoning the skillet. Fried ham looked delicious too!
Thank you William.
This guy did it right, I would've really torn through those pills like bad brackets on an axle due to OCD. If you want to do this right, get yourself an angle grinder and some 40 grit flap discs and finish the other grades by hand like he did. Then it's just down to layering the seasoning 5 to 8 times. The thinner the layer of flax oil per coating, the better. I'd recommend Flaxseed oil.
The flax oil will polymerize with less impurities and produce a more smooth and sturdy surface for future layers of seasoning.
Thank you so much and also for the great tip on the flax seed oil.
All the cast iron "purest" say that seasoning won't stick to a slick surface but that's bs, you proved that. All of my pre 1960 cast iron is machined from the factory with seasoning sticking to it. I can see why you wouldn't want to grind on a collectable piece but a new skillet seems ok to me. I say good job.
Thanks for another great “how to video”.
Thank you Mark for watching.
Looks real nice! Nothing wrong with that skillet. How long did it take? However long I bet it was worth it!
Not sure but not to long Tim like an hour.
got anew lodge double dutch oven that has the same finish you worked on would you recommend the same proccedure
No i would not , its alot of work and hard to keep seasoned.
Question ❓ What happens if bottom is left rough 😸 What happens. Got a new griddle and it is appalling how rough. Really don't want to abrade surface
I think the surface would level out with enough layers of seasoning, something ridiculous like 50 layers though. And it's not something you can rush either.
Appalling is an appropriate term for modern cast iron.
I don't think it will hurt to use it like that
@@KibblesNbytes Multiple layers do indeed 'smooth out' the surface. I have done pans your way, and I have seasoned 'rough' pans with minimal or no sanding. Both work, the rough one takes more cycles, but not many more! :)
OK, now I'm hungry!!!
Thanks for watching Jay.
Try a Poly Disc , works very well FYI.
Thanks murray.
Avoid tomato sauces and fruit compounds until you get a good build up of seasoning. They are a bit acidic and will eat away at your beginning work. Also, Fried potatoes and skillet corn bread will HELP build more layers of seasoning.
Best job I've seen out of like 20 videos. Except you only need to season it once. It's not about the color. Seasoning is ONLY to keep it from rusting. What kind of disc and sand paper did you use on your grinder?
Seasoning doesn't make it non-stick. It keeps it from rusting. Cast iron is non stick if you use any type of oil.
Sorry that was a while ago so i'm not sure right off hand
Thanks for the tips.
Seasoning is the creation of a hard vegetable oil polymer layer on the cast iron that both protects from rust, but which also create a hard slippery surface "non-stick".
I prefer my cast iron to be a little rough, holds seasoning better
Thanks for watching
@@Robinson-Homestead Thank you for the time you took to share!
I've done this. And could never get the pan back to non stick. Bought another and left it alone. Its better than my sanded one.
Terry, maybe try to season it again.
@@Robinson-Homestead it comes out seasoned nicely till I use it. Then the seasoning just flakes right off.
It doesn't hurt to sand some of the roughness from a lodge skillet but it should never be sanded down super slick. The pits help the seasoning bond to the surface so that could be why you're having trouble with holding your seasoning.
@@kevinclayton8284 that is the problem. I gave it to my son to try and keep cooking with it.
Lodge produces its skillets that way for a reason. It's called "maximization of the intended use of the product." That would include cooking, cleanup, and seasoning. Taking an angle grinder or an orbital sander to it, does absolutely nothing to enhance that usability, as you have obviously seen. Left alone and with proper care and maintenance it will out last you, me, and RUclips.
this is the texture left from the "sand casting" higher-priced cast iron will have been polished at the factory, but lodge is a "value" brand so they don't do that to keep the price low
Thanks for the info
You need magnetite to coat the surface to make it black
Thanks for the tip.
Why no soap to clean it? Really enjoy your videos by the way.
it removes the oil, then the cast iron will rust
yes you can, thanks for watching
"No soap" is a complete myth. Use soap, no worries.
I thought you were going to get the pan to mirror finish like your knives. The makes a hart shape when you put the ham in the pan.
That would be a lot of work for sure I see the hart cool thanks Frank.
Tell the truth, you really just wanted a Ham Sandwich for a snack............and I don't blame you!
The pan and the ham looked great.
Thanks goat man your right.
I stick to hunting down old skillet so
Thank for watching.
lots bacon frying we had eggs and bacon for supper there is three of us and we never get up at the same time.
Thank you for sharing.
I did the exact same thing to my new lodge skillet, but I used an Avanti strip disk, and a drill, no sand paper the disk was enough. now my skillet is as smooth as a baby's bottom and I can cook eggs without a spatula. After about a year I had enough of the rough surface. The seasoning would keep flaking. Not no more
they work great after cleaning them
👍🎥😎
Thank you M Ten.
You can form a layer of magnetite by letting it rust and converting the red rust to black “rust”( magnetite) and it will hold the season better and look black after one coat.
Thanks Fisher Man
You need to look up "magnetite"
New skillets come "unseasoned" anyway...
"LODGE" products come pre-seasoned.
Thank you for the comments.
If it’s new I guess it’s not restoring…..maybe properly preparing!…..just a thought!
In Canada, that is bacon.
Works for me Daryl.
Mmmm If that is what you call bacon - what is your ham ? Just wondering? its ALL GOOD to me !!
@@Tryin2FlyII I'm not Canadian. I just play one on RUclips.
@@TheWoodHaven lol ok got it !
There is absolutely nothing wrong with the texture of a brand new Lodge cast iron skillet. I have five of them, and paid less than $30 for each one. They cook, clean up, and season very well. I also own a Smithey 12" skillet and griddle combo that cost me $300, direct from the factory. I don't own an angle grinder or an orbital sander. I also don't have access to a fully equipped workshop, that looks like the inside of a Boeing maintenance hangar at O'Hare.
My point is to each his/her own. I'm a consumer not a producer. As such, it's all according to what you want out of life, and what you're willing to pay for it. I'll leave the cast iron manufacturing, modification, and fabrication to the people who do it for a living. Have at it man!
Thanks for your comment
This is madness. Why not buy a steel or aluminum skillet and fry away?
Thanks for the comment.
Aluminum? ha ha ha ha ha Hilarious!
Bigger thermal mass
Wrong , I do not agree with you.