Cast Iron

[hammermill]

Almost looks brand new.

 

[RobertN]

In my picture, the top two Dutch ovens have seen a lot of use at home in the fire pit, and out camping.

The bottom one I got from a friend. It was very rusty, but not pitted. After a good scrubbing, I put it in an electrolytic bath. It took a little while, but it cleaned up nicely. Here's a pic of the lid in the bath.

 

[Richard]

Another thought about copper, My understanding is copper will release the heat in more of a "flash" capacity whereas the cast iron will instead, retain the heat which might be better for cooking (??)

I've got a full line of Griswolds that I assembled, including their egg skillet. If you are into making an egg sandwich, it's the only one to use in my book. It might look small but it's the perfect size. I had an egg skillet by Lodge and gave it to my wife's nephew. I didn't like a border of egg outside the edge of the bread.

 

[om21braz]

I've worked on a new Lodge with a Festool ETS. Started with 60grit and worked down to 180. Going to season it in sometime soon and see how it goes. Much smoother than original now, although I am not sure I could get rid of all the air pockets.

 

[Motorboatin]

View attachment 663167I've worked on a new Lodge with a Festool ETS. Started with 60grit and worked down to 180. Going to season it in sometime soon and see how it goes. Much smoother than original now, although I am not sure I could get rid of all the air pockets.

Looks great

I have been using flaxseed oil but I heard that grapeseed oil is the best. Once I use up the last of the flaxseed I will switch and try it

This link talks about grapeseed oil. They also make great pans but $$$
Cast Iron Seasoning: Step By Step Guide
Field Company

 

[FTG-05]

View attachment 663167I've worked on a new Lodge with a Festool ETS. Started with 60grit and worked down to 180. Going to season it in sometime soon and see how it goes. Much smoother than original now, although I am not sure I could get rid of all the air pockets.

I would not go any further. If you make it too smooth, the seasoning will have a hard time sticking. Did that once, never again.

If I smooth any cast iron now (mostly I don't), I take it down to what I call a "50% shine", i.e. only about 50% of the surface has been sanded. this knocks all the high spots down leaving a pretty good surface, but still enough for the seasoning to stick.

 

[Motorboatin]

New Lodge on left old Griswold on right. The smooth Gris takes seasoning just fine

 

[3Ts]

I was under the impression that cast iron would absorb the oil into it's "pores" and even if you sanded it and removed some of the pores, you would open new ones. ?? I have very little experience with cast iron other than having a couple of skillets.

 

[om21braz]

Thanks all for the advice! I'll not sand anymore until I season and test anyway. Although not as smooth as well used older skillets, it may be smooth enough.