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