Resurfacing newer Lodge to get better non stick

zippy12 · 08-31-2019, 05:14 PM

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!

Stingerhook · 08-31-2019, 05:30 PM

Nice job!

BGEChicago · 08-31-2019, 07:05 PM

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!!

jgbmgb · 08-31-2019, 07:08 PM

Nice job. If you want something awesome to season with look at Crisbee website. Crisbee products are great for seasoning cast iron.

Capt · 08-31-2019, 08:10 PM

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!

BGEChicago · 08-31-2019, 08:23 PM

Quote:

Originally Posted by jgbmgb

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!!

zippy12 · 08-31-2019, 08:25 PM

Quote:

Originally Posted by BGEChicago

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!

rookiedad · 08-31-2019, 08:45 PM

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.

zippy12 · 08-31-2019, 08:49 PM

Dad!

you keep walking the path you are on...

This thread is not for you.. Thanks

4ever3 · 08-31-2019, 08:50 PM

Quote:

Originally Posted by zippy12

Dad!

you keep walking the path you are on...

This thread is not for you.. Thanks

wow!

16Adams · 08-31-2019, 09:05 PM

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.

zippy12 · 08-31-2019, 09:11 PM

Quote:

Originally Posted by 16Adams

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

Chunkit · 08-31-2019, 09:31 PM

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.

16Adams · 08-31-2019, 09:34 PM

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

txsmkmstr · 09-01-2019, 07:56 AM

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.

08-31-2019, 05:30 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Nice job! __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

08-31-2019, 07:08 PM	#4
jgbmgb is one Smokin' Farker Join Date: 09-06-09 Location: Wilson, NC	Nice job. If you want something awesome to season with look at Crisbee website. Crisbee products are great for seasoning cast iron. __________________ Rec Tec Bull Rec Tec Bullseye

08-31-2019, 08:10 PM	#5
Capt Full Fledged Farker Join Date: 03-31-19 Location: Fort Lauderdale Name/Nickname : Cole	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! __________________ [FONT="Arial Black"][COLOR="Navy"]Capt. Cole [/COLOR][/FONT] Old Country Pecos Stick Burner / Weber One Touch Platinum / Camp Chef Flat Top 600 / Caja China (Pig Box) / Weber Spirit Gasser / Weber Q 1200 Tailgator / Ooni Pro Pizza Slayer / Vision Kamado Pro

08-31-2019, 08:45 PM	#8
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	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. __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

08-31-2019, 08:49 PM	#9
zippy12 is One Chatty Farker Join Date: 01-24-17 Location: Virginia Beach, VA	Dad! you keep walking the path you are on... This thread is not for you.. Thanks __________________ Stainless Steel 30gal UDS, 22.5 Webber, Lang 36

08-31-2019, 05:14 PM	#1
zippy12 is One Chatty Farker Join Date: 01-24-17 Location: Virginia Beach, VA	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! __________________ Stainless Steel 30gal UDS, 22.5 Webber, Lang 36

08-31-2019, 07:05 PM	#3
BGEChicago is one Smokin' Farker Join Date: 08-11-19 Location: none Name/Nickname : none	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!!

08-31-2019, 09:05 PM	#11
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	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. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

08-31-2019, 09:31 PM	#13
Chunkit Is lookin for wood to cook with. Join Date: 03-18-12 Location: St. Louis	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.

08-31-2019, 09:34 PM	#14
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	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 __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

09-01-2019, 07:56 AM	#15
txsmkmstr is one Smokin' Farker Join Date: 04-28-10 Location: Somewhere, TX Name/Nickname : ...	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. __________________ [URL="http://www.bbq-brethren.com/forum/showthread.php?t=239363"]My Custom LSG 24x40[/URL] - 36" Blackstone - (others-R&O FatGirl, ETSC RK-250, Tejas 1628-all sold)