Well, I have followed all the recommendations therein, and more, but to this day I haven’t achieved cast iron skillet perfection…even using it primarily for meat, multiple seasoning and baking with flax seed oil, rarely using water to clean it, I still have to start over if I do something like eggs, potatoes or tomato-based sauces. It’s never lost that pebbly texture.
So, I have decided to buy a used Griswold on eBay based on lots of online reading. Or some other brand, but I’d really like to keep the cost under $100. eBay sellers have them for under $50 to over $1,000. What to look for? What to avoid? I’ve given up on my Lodge, and I REALLY want a great cast-iron skillet like my mother had, that can handle pretty much anything.
Your second link to eBay is just another link to your prior thread.
I have old cast iron pans that have just accumulated over the years that have great finishes on them. They’re just no name stuff that you can probably find at a garage sale.
I’ve seen newer cast iron from Lodge and others that doesn’t start with a good finish. I think they’ve just been saving on machining costs.
I think you’re right and some cast iron just isn’t machined right from the get-go. I am giving up on my Target Lodge, at any rate. I just don’t want to spend the money and time required in building a relationship with a skillet only to have my heart broken again.
As I said in your other thread, go with an Olvida nickle-coatedcast iron pan. One of our’s (we bought a second size) is on the stove preheating right now. Several years old, taking almost daily runs through the dishwasher, occasional cleaning with a razor blade and steel wool (that wiry shit you get as a restaurant dishwasher, not that fuzzy Brillo shit), and it looks and acts as it did the first week.
Older cast iron is slightly thinner and noticeably smoother than the Lodge products of today. In my opinion, the old stuff is superior in every way. You can’t go wrong with Griswold or Wagner Ware.
This. All of my cast iron, save 2 pans, is like 50+ yrs old. The other two were wedding gifts and are 20 yrs old. The stuff I see for sale new is noticeably different than what I have. Check out your local thrift stores and resale shops for cast iron.
I don’t know anything about this (other than owning a Lodge from Target) but I’m wondering if you could take an orbital sander to the bottom of a cast iron pan and smooth the heck out of it. Start with a coarse sanding disc and work up to a really fine one.
According to my online research, sanding, using a drill and brass wire brush attachment, and sandblasting with walnut hull grit are all acceptable ways to restore and clean old cast iron, but I’m not sure any of that will actually make the surface smoother then the factory original.
Tomato sauce or wine based reduction sauces will break down your seasoning. You can do it, but cast iron really isn’t the right tool for the job.
I clean mine out with water and wire scrubby after each use. Dry immediately with a paper towel. Add half a teaspoon of cooking oil and spread it out with another paper towel. don’t know if this is the “right” way to season, but I can cook omelets and they slide right out.
I have seen the new lodge pans with the rough surface and I’m really not sure what that’s all about. My pans came from my grandmother and were smooth when I got them.
I’ve heard of people doing this, but never tried it myself. Apparently you can get a pretty smooth surface that way. I have a cheap modern Target Lodge skillet and a couple older pieces from my wife’s grandmother. The older cast iron is glass smooth. The Lodge is pebbly, but, once seasoned, it works fine. The smoother ones are slightly better and a little easier to clean, but they also have an extra 50 years of seasoning on them.
I have a Chinese-made fajita pan that I bought at a yard sale for $2. It’s amazingly well seasoned. It’s slicker than snot. Too small for much of anything, but we use it as our grilled sandwich pan.
I use my Lodge frying pan with some frequency. At least, I think it’s the Lodge. I have two of that size, and I can’t remember if they’re both Lodge. It’s going to take a long time to be as slick as my yard sale find. I don’t cook on it as much since the SO moved in, because she wants to eat more healthily and occasionally mentioned that I fry too much. I’ve started using it for grilled sandwiches though, in addition to its being our steak pan. I also use it when I fry fish. But again, she’s not all that into fried food. I need practice making fried chicken, but… ‘fried food’. :rolleyes: (Anyway, I have a Lodge chicken frying pan and lid.)
My mom gave me a 6" Griswold frying pan before she died, that she probably got from her mother. Never use it. It’s just too small for cooking for two people. Works a treat on fried eggs, though.
I found that there is a teeming hive of cast-iron cookware geeks out there, with forums and everything. I also educated myself about the different Griswold logos and what they mean.
This morning I bought TWO Griswolds (large logo, slant) - from an eBay seller. A #3 (small) and a #7 (larger.) I spent a little more than I’d originally intended but I’m looking forward to getting them. And I will definitely not cook tomato or wine-based sauces in them. They will be strictly for meat and frying stuff.
Never tried, but it should work. You don’t want a very coarse grit to start, the oxide will just pull off the paper in contact with the steel. It will just take some time, but I would expect 20 minutes of sanding will get you a much smoother surface. Nothing makes up for the seasoning though, you just have to use it to get there.
Ditto. When it’s well seasoned over time that finish doesn’t come off easily.
- from an eBay seller. A