Polishing cast iron cookware?

FoxholeAtheist

FoxholeAtheist

Joined
Apr 7, 2003
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I've got some Lodge cast iron that came with a rougher surface than I would like, and it sticks a bit more than I want to see. I've read in several places that you can sand cast iron to give it a smoother finish prior to re-seasoning it, but I wanted to get some input on the kind of sandpaper I should use. I'm assuming that I shouldn't get sandpaper made for wood, but should rather shop in the automotive section for paper made for metal. Is that right?

Second, if I want to use my random orbit sander (with dust collection attachment) for doing the bottoms of the pans, would the metal dust harm the sander in any way?

Third, where does the law of diminishing returns indicate I should go as far as grit? I'd probably start at 80, but how high would it be worth going to? Would there be any benefit to even going as high as 200?

Thanks!
 
Smooth cast iron is harder to season well. I'd just stick with it as it is and season it some more at which point it will release like a dream even with a more textured surface.

Phil
 
After a bunch of years it'll smooth out with use.
Latkas.jpg

mmmmmmmmmmmmm potato latkes :D
 
When you season the pan the best oil to use is soy oil. The seasoning process polymerizes [forms a plastic] the oil. Soy has the best type of oil for that .If you sand the pan , remember to clean the pan thoroughly. To remove a thick layer of seasoning fill with water, add trisodium phosphate and boil for an hour or so .Rinse , then re-season.
 
Yeah, some of the newer cast-iron comes a little rough. Hit it with some wet/dry paper and water (mebbe 600 grit) and wash the pan out really well before seasoning. I'd just take the high-points off 'cause as ebbtide states, it smooths out over time anyways.

J-
 
I have a new Lodge pre-seasoned pan and am having the same issues as you. I was thinking about getting one of those 2" sanding discs that fit in a drill motor. I don't think that I would go any finer than about 120-150 grit. That should be smooth enough so the food won't stick, but rough enough for the seasoning to stick.

Bruceter
 
Cooks Illustrated did a review of cast iron recently. Just use the pans, cooking will reduce the sticking. No sanding necessary.

Chad
 
Ebbtide said:
After a bunch of years it'll smooth out with use.
Latkas.jpg

mmmmmmmmmmmmm potato latkes :D
Click to expand...

Ditto. Or just use it a lot and season it a lot. The seasoning will fill in the surface micropores to eventually give the pan an almost-smooth finish.
 
The key is to never wash it with soap and water. After cooking scrape it out good with a metal spatula and a coarse dry wash rag. Always put it away with a coat of cooking oil of some kind. If you just have to, from time to time you can clean it up by boiling water in it then scraping and wiping.

Give it time and it will be fine.
 
I've been using alot of hot water and a plastic scrub brush after the metal spatula scrape.
No soap is right.
Thanks to Jim & CatFish, I finally got that part right :D
 
my parents used cast iron like it was aluminum or something. Scoured down to the bright smooth metal after every use. Both the griddle and the skillets. I never heard about seasoning it until I was an adult.
 
I am a trade chef who loves cast iron pans. You need the porous surface of the cast iron to fill with burnt on oil. A well seasoned pan is shiny and smooth. I wrote this for a food forum.

Wash the pan in washing up liquid and hot water. New pans are covered in a protective mineral oil, (think Castrol GTX rather than cooking oil).

When dry cover the pan with corn oil like Mazola. Add enough salt to completely soak up the oil. Put it in the stove and leave on full heat for 15 minutes. The salt prevents the oil from igniting. Leave it to cool. Rub the salt and oil off with kitchen paper. You are now ready to cook for the first time. Once you have finished cooking, rinse under the hot tap and don't let food dry. Never use soap on it again after the initial wash. If anything is burnt on use hot water and a plastic pot brush. Until the surface is black and shiny, (which will happen with frequent use), give it a protective coat of plain cooking oil before putting it away.

The same technique is used on iron woks and black iron pans.
 
Thanks for all of the advice... I'm going to try sanding it down a bit, not until it is baby's-butt smooth, but just to get the bumps off. We have a Wagner skillet and a few Lodge pieces, and the Lodge is very much rougher. I'm just going to hit it up to about 120 or so, most likely. Whenever I get around to doing this, I'll try to take some before and after pics.

Thanks again!
 
I have a small cast iron skillet sitting in the cupboard waiting to be seasoned. I have done it in the past by lighting an outdoor fire and burning in vegetable oil over and over, wiping off with paper towel after each "burn in" until it takes on a black shiny surface. Tedious procedure, it works, but is not the easiest method, especially if you live in a high rise apartment.:)

I have taken note of Andrew Taylor's advice (#12 above) and will give this a go. Sounds like good sensible advice and coming from a professional chef, I bow to "hands on" knowledge.

IMO, you can't beat cast iron pots and pans for cooking just about everything.
 
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