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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-31-2019, 05:14 PM   #1
zippy12
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Default Resurfacing newer Lodge to get better non stick

ok so I could never cook eggs and bacon on my new Lodge pieces. Some pieces of Lodge were having the seasoning lifting off!

These are not expensive... 14 - 20.00 each

so I started thinking why not take off that ruff surface and give them a surface of the days of old...

Well you can't grind enough to get that Griswald surface, but you can take the pan down and get rid of the high spots and get the lows good enough. Pics tell story from here









4 applications of grape seed oil


Last one - Egg test is next






egg slides around like butter!!!! SUCCESS
Never could do this before




Nothing stuck!
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Old 08-31-2019, 05:30 PM   #2
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Nice job!
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Old 08-31-2019, 07:05 PM   #3
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I always wondered if this could be done, I had the exact same issue... Thanks for the documentation, I know what I will be doing very soon!!
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Old 08-31-2019, 07:08 PM   #4
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Nice job. If you want something awesome to season with look at Crisbee website. Crisbee products are great for seasoning cast iron.
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Old 08-31-2019, 08:10 PM   #5
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I have 3 pans I need to re-season because the seasoning was beginning to flake off. I am going to do this for sure!
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Old 08-31-2019, 08:23 PM   #6
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Quote:
Originally Posted by jgbmgb View Post
Nice job. If you want something awesome to season with look at Crisbee website. Crisbee products are great for seasoning cast iron.
Sir, Thank you for that post, this is exactly what I have been looking for!!
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Old 08-31-2019, 08:25 PM   #7
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Quote:
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Sir, Thank you for that post, this is exactly what I have been looking for!!
just wear a face mask and glasses and ear protection... **** flies everywhere!
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Old 08-31-2019, 08:45 PM   #8
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so... i am going to go out on a limb and be a party pooper, but why do you guys really use cast iron for anymore anyway? i'm not trying to judge you all but i think it is alot of work, upkeep, aggravation and inconvenience just for the mediocre non stick results of frying an egg. is it just for nostalgia. if so, i can understand. i am a barber and i always hear that the best shaves can be had from a straight razor but i can tell you that the reason people do not use straight razors any more is because they are junk compared to a modern day schick extreme three.
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Old 08-31-2019, 08:49 PM   #9
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Dad!

you keep walking the path you are on...

This thread is not for you.. Thanks
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Old 08-31-2019, 08:50 PM   #10
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Quote:
Originally Posted by zippy12 View Post
Dad!

you keep walking the path you are on...

This thread is not for you.. Thanks
wow!
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Old 08-31-2019, 09:05 PM   #11
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Taking a chance here. Did you happen to weigh it before and after? I think Lodge makes a good product at awesome pricing. But they are quite noticeably heavier than my vintage pieces.
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Old 08-31-2019, 09:11 PM   #12
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Taking a chance here. Did you happen to weigh it before and after? I think Lodge makes a good product at awesome pricing. But they are quite noticeably heavier than my vintage pieces.
exactly why i got it

but I did not weigh it and am happy with the result... What good is it if sausage and eggs dont stick
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Last edited by zippy12; 08-31-2019 at 09:30 PM..
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Old 08-31-2019, 09:31 PM   #13
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I've got 13-14 pieces of old cast iron. The newest one my wife and I got as a wedding present 42 years ago. The rest are 1920-1930 or so 1 dates to 1900. I don't cook on anything else. It takes minimal effort to keep them slick. I fried potatoes in a #10 Wagner Ware Sidney O tonight. Browned up nicely and wiped clean with a paper towel. Try getting 100 years out of any cookware produced today. Not likely. My grandkids will be cooking on them one day.
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Old 08-31-2019, 09:34 PM   #14
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That’s pretty cool what you’ve done. When I was actively collecting/rehabbing vintage skillets more than once I thought of doing what you’ve done. Looks great. Enjoy

Walmart has a duel handle 85% off. Could be your next project piece. There are quite a few cast iron users here that enjoy the topic. Thanks for posting

https://brickseek.com/walmart-invent...?sku=475670422
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Old 09-01-2019, 07:56 AM   #15
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Looks great and thinking seriously about doing something similar to my Blackstone.

Not being a hater here but I'm seriously underwhelmed with the whole Flaxseed oil (add grape to the mix) for a seasoning medium. My Blackstone was looking great until the Flaxseed seasoning started to flake off. I went back over the worst area with Lard and finally got a nice slick durable surface. Guess I need to re-do the entire surface, although I really only cook on the two burners where the Lard is now.

Sometimes I'm not cooking a large enough quantity to justify the Blackstone - that's where the cast skillet comes to the rescue. Seriously good caramelization on everything.
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