I’m am in the middle of trying to sand down one of the newer pebbly cat iron pans to smoothness.
And when I say in the middle I mean I started about 12 months ago.
First my fairly cheap sander died.
So I tried using a crappy wheel on a drill, but didn’t like it.
So I decided to wait until I could find a good orbital sander for a decent price.
Finally got one about 6 months ago.
But by then the cast iron was out of my cooking rotation, so I got used to using other pans for things, and it hasn’t occured to me to finish the job yet when I have time for "project"work.
I have a cheap old cast iron pan I picked up at a flea market for a dollar. It wasn’t made in the US, and the finish is very smooth – I assume it came that way originally. I have never seen a cast Iron pan with a “pebbly” surface, and think that would be harder to use.
I am not at all careful with it, except for not letting it soak. But if it doesn’t look clean after wiping it out with a paper towel, I wash it with warm water, dish soap, and a scrubby. The I either dry it with another paper towel, or put it on a hot stove briefly to dry it.
It has a great finish.
We do use it a lot, which probably helps. Also, it’s our go-to pan for making popcorn. I suspect that making popcorn in it is good for the finish.
The most common brand of cast iron skillet in the US today is “Lodge”. The interior surface is unmilled, and retains the texture of the sand casting, which can be described as “pebbly”. It is indeed harder to use, being not as easy to season to a near-nonstick surface.
3 Griswolds at Goodwill. com. I bought a couple antique pans at a farm auction but I don’t use them very often.
StG
Thanks for that link! I had no idea Goodwill had an auction site.
That’s why thrift store shopping isn’t nearly as fun as it used to be. All the treasures have been skimmed off for sale on eBay or their own website. Whats left is someone else’s worthless crap. I’m surprised they can make enough to keep the doors open.