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PICS of any or all Cast iron or Dutch Ovens Go here. Post them UP

Discussion in 'Food Talk' started by taco084gb, Jun 10, 2010.

  1. Feb 14, 2021 at 3:01 PM
    #1081
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    i hate those pans. It’s all personal though. Cleaning them is a bitch. If you have no quarrel they’re great I always liked how it cooked. Just a pain in the balls to clean and season. Ultimately not worth it for me I think mine went to a friend. I had the square one though.
     
    WBF610 likes this.
  2. Feb 14, 2021 at 3:47 PM
    #1082
    Sand Dog

    Sand Dog Well-Known Member

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    Rib eye almost done

    6FC2D95D-F0D7-4592-B296-ABA555E737EB.jpg

    then apple pie afterwards...

    78908DBF-8213-4405-B6AD-BAC5F9786744.jpg
     
    Beretta4x4, samiam, la0d0g and 5 others like this.
  3. Feb 15, 2021 at 11:01 AM
    #1083
    Ncpi007

    Ncpi007 Well-Known Member

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    C3BCE16A-E780-4886-904E-0AEC9BC60BEC.jpg I went thru two batteries, they are recharging. My question is - how smooth should i go? Hard to get the corners and NUK’s n Cranny’s........
     
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  4. Feb 15, 2021 at 11:08 AM
    #1084
    Pablo8

    Pablo8 Juan Fresh Taco

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    Does not look very smooth and I wouldn't do that with cordless.

    Not a fan of that cutter. Is it cutting metal and I just don't see it being very flat.

    Flap disks and random orbitals with 60-80 grit is what I have used.
     
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  5. Feb 15, 2021 at 11:17 AM
    #1085
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    I have a palm sander I use with sanding discs. I can't find the name of them right now, I'll check when I get home - but I have one that I use first that must be closer to 50 grit they're metal stripping or something like that. Those things work great, then I hit it with 100 normal sanding disc.

    Some of the tighter corners by the handles you'd have to touch up by hand but otherwise let 'er rip!

    I'll check what those discs are called when I get home tonight.
     
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  6. Feb 15, 2021 at 11:18 AM
    #1086
    Bigdaddy4760

    Bigdaddy4760 Well traveled Older Than Dirt

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    Very nice
     
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  7. Feb 15, 2021 at 11:23 AM
    #1087
    Ncpi007

    Ncpi007 Well-Known Member

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    It is all I have, maybe one of my neighbors has an orbital sander, otherwise, my wife will kill me with another trip to Harbor Freight, oh boy......
     
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  8. Feb 15, 2021 at 7:18 PM
    #1088
    CurtB

    CurtB Old Timer knowitall

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    It's smooth enough, too smooth and the seasoning won't stick. Built up seasoning will make it slick.
    What ya gonna cook in the nooks and crannys? Hard to flip any egg in that. ;)
    Wash it really well, get it completely dry, then get to seasoning it right away.
     
  9. Feb 16, 2021 at 4:17 AM
    #1089
    Ncpi007

    Ncpi007 Well-Known Member

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    Thanks, make sense. It is a work in progress.
     
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  10. Feb 16, 2021 at 4:23 AM
    #1090
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    cast iron is porous for the seasoning to adhere to. It doesn’t need to be slightly rough like you’re painting steel.

    that was actually a BS thing lodge went with for marketing. They used to surface their pans after machining but then made it marketing that “we don’t need to it’s better this way”.

    I have a lodge pan that I surfaced myself (several actually) and I can say that they are 50000% better after taking my palm sander to the cooking surface.
     
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  11. Feb 16, 2021 at 4:45 AM
    #1091
    Pablo8

    Pablo8 Juan Fresh Taco

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    Looks bumpy and rough to me. Super smooth is ALWAYS better. But could be the picture - season it well, now. Try it. If it works GREAT. If not, back to sanding.
     
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  12. Feb 16, 2021 at 6:43 PM
    #1092
    CurtB

    CurtB Old Timer knowitall

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    I meant it doesn't need to be mirror smooth. My Lodge skillets met my rosebud tip till all the Lodge 'seasoning' turned to dust. Then sanded the bottom some and re-seasoned.
     
  13. Feb 16, 2021 at 6:44 PM
    #1093
    CurtB

    CurtB Old Timer knowitall

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    Yep, you can always start over.
     
  14. Feb 19, 2021 at 4:54 PM
    #1094
    Ncpi007

    Ncpi007 Well-Known Member

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    She is getting there.....

    BBED2A30-68E1-46EF-94F5-12B967B008CD.jpg
     
  15. Feb 19, 2021 at 5:45 PM
    #1095
    Pablo8

    Pablo8 Juan Fresh Taco

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    What grit you using?

    Bulk up on 60/80/100/120+ from ebay/Amazon and just keep at it, going to take awhile I reckon.
     
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  16. Feb 21, 2021 at 2:37 PM
    #1096
    Ncpi007

    Ncpi007 Well-Known Member

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    I finally finished this off, super smooth. I could not get the pits out.

    CDE14105-AC78-4CFA-96DB-4B7B55A78268.jpg
     
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  17. Feb 21, 2021 at 4:12 PM
    #1097
    Pablo8

    Pablo8 Juan Fresh Taco

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    Shitty casting is shitty casting, but I say season her up real good and that should be a nonsticker.
     
  18. Feb 22, 2021 at 4:19 AM
    #1098
    Ncpi007

    Ncpi007 Well-Known Member

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    I was using 40 grit from Harbor Freight, then 120 to buff. I found that the Dremel works very well is the areas the orbital sander could not reach.....
     
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  19. Feb 22, 2021 at 4:49 AM
    #1099
    Noelie84

    Noelie84 What Could Possibly Go Wrong?

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    Shrug. The pits are what the seasoning anchors to anyway. Once you get a good layer of polymerized oil on there it'll be glass-smooth.
     
  20. Feb 22, 2021 at 4:54 AM
    #1100
    Pablo8

    Pablo8 Juan Fresh Taco

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    No, pits that big and deep are just lousy casting with crappy iron alloy. Cast iron does not need visible pits to season properly. Super smooth works best.

    That said, this pan should season up a lot better than the rough orange peel texture it started at.
     
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