Steve MacDow
Member
I see an occasional mention of polishing the pans before seasoning. What is used for that? Something like a buffer wheel? Any polishing compound?
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If you figure in your labor, what do you suppose that Lodge cost you? I can see doing it as an experiment, but when you can get a Wagner or early Lodge for $20, why bother?I had a two year old Lodge Handled Griddle that I used a sander, and then a honing stone on to polish it up. Now seasoned up, it cooks as good as my ERIE Handled Griddle.
I would never do that on any collectible cast iron.
I go camping quite a bit, and did not want to take any of my collectible cast iron, so I bought a new Lodge #5 skillet. Took the grinder to it, as well as progressively finer sandpaper. Now the bottom is as smooth as the best vintage cast iron. The pan works great, and I don't worry about it being thrown around when I am camping. I agree though, I would never do that to a collectible piece.
Bruce
I too have 'machined' the cooking surface of Lodge skillets with grinding and sandpaper to a smooth surface. When finished there were always pits that would not be acceptable for retail sales. They fill in with seasoning, but .....
I believe this is due to the cast iron quality of Lodge. Not saying it is bad. It just does not lend itself well to machining. They would have to change their cast iron formula to a lower carbon content to increase the density to successfully create a material more friendly to machining. Yes they could put out a product more like steel, more like Griswold but their success is from the cast iron they produce.
Hilditch
I know that is what they say. Do YOU need a rough surface for your seasoning to stick to? I sure don't.The reason Lodge don't machine their cooking surfaces is due to the fact that now they pre-season their pans and they needed a rough surface for the oil to adhere to.
Your wife is probably right (aren't they always?)Dan, I agree with you. If you have a few, Lodge put up a youtube video on their manufacturing process for their cookware. If I remember correctly, they explain their surface and seasoning process. The pans hang and are sprayed with oil then moved through an oven.
My first CI pans were modern Lodges. Still use them up at the cabin. My eyes were not opened to the vintage stuff until my friend gave me his father's Griswold #7 with lid. His wife didn't want it because it was dirty and was going to throw it out. Now my wife feels I have an obsession that I should seek help for.
I know that is what they say. Do YOU need a rough surface for your seasoning to stick to? I sure don't.
I'm not saying they should polish their current line. I'm saying that they should maybe look at the Griswold trend and begin making a premium line as well. I'm sure they have discussed it though.Oh I agree with you. One less step in manufacturing saving the company hundreds of thousands. Stage a PR video on why they don't smooth out the cooking surface and the stockholders are having a party. :icon_thumbsup:
I'm not saying they should polish their current line. I'm saying that they should maybe look at the Griswold trend and begin making a premium line as well. I'm sure they have discussed it though.
I'd still think that would all be a matter of finding the right price point. There are people that are still going to buy the low end, and others that will be willing to spring for the good stuff. Walmart and Macy's.They're probably worried it would cut too deeply into sales of their carbon steel line. What surprises me more is the lack of American competition. Vollrath still makes carbon steel, aluminum, and stainless steel pans in the US. One would think they're watching how successful Lodge has been the last 10 years or so. So Vollrath, where's the CI? Where?
If you figure in your labor, what do you suppose that Lodge cost you? I can see doing it as an experiment, but when you can get a Wagner or early Lodge for $20, why bother?
I could maybe see it with a griddle. Much more difficult with a pan, I'd think. And a large vintage good quality griddle isn't going to be so cheap.Electric sander took about 10 minutes.
Honing stone on the griddle was very therapeutic. Sat watching the tube with a thick old towel in my lap and moved the stone around and around for a couple hours. Do the same thing when I sharpen my knives. Very Zen.