this post was submitted on 15 Aug 2024
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You should be able to see your reflection in it! (lemmy.world)
submitted 4 months ago by [email protected] to c/[email protected]
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[–] [email protected] 5 points 4 months ago (1 children)

Ya Boi is accidentally pretty smart. One of the biggest issues I have with Lodge cast iron is the poor bottom finish - such rough tool marks. I have sanded the bottoms smooth on several of the pieces I've gotten over the years. A quality smooth finish, (like you find on good vintage cast iron pieces), makes for easier curing and a slicker surface.

So do what Lodge didn't do and sand those insides shmoove.

[–] [email protected] 0 points 4 months ago (1 children)
[–] [email protected] 1 points 4 months ago (1 children)

Well, I didn't get it because I don't know very much about cast iron cookware or the Lodge company, so I was grateful for their explanation 🤷

[–] [email protected] 2 points 4 months ago (1 children)

It’s turns into all sorts of drama and flame wars from people who care way too much about ever smaller details.

  • according to Lodge, their pans are intentionally rough to better hold seasoning. It’s easier and more forgiving: you don’t have to follow a strict process.
  • according to other manufacturers and people here, a nice smooth surface gives a smoother seasoned result. You may have to follow a stricter process to keep it seasoned but the results can be better.

Personally I find the Lodge approach compelling. My cast iron is pretty much non-stick and the only real care most of the time is cleaning them right after dinner and not putting away wet. Oh yeah, and get a chain mail scrubber: so much easier to clean with in case something does stick

[–] [email protected] 2 points 4 months ago* (last edited 4 months ago)

lol I can totally see how specialty cookware like this is ripe for that kind of devolution. Thank you for the context, and the tips!