Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 2 years ago

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jeade_en@lemmy.world

My mom's cast iron 😬 (lemmy.world)

submitted 1 year ago by bizzle@lemmy.world to c/castiron@lemmy.world

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[–] Nick@mander.xyz 0 points 1 year ago (2 children)

What grit did you use for this? I've always been curious about sanding down the rougher surfaces, but haven't pulled the trigger since I've read conflicting results about seasoning after the fact.

[–] TachyonTele@lemm.ee 1 points 1 year ago (1 children)

There's no reason to sand it down. It just makes the pan worse.

[–] pyldriver@lemmy.world -1 points 1 year ago (1 children)

Nah the nice machine finished cast irons with the smoother finish are soooooo much better, take longer to get a good seasoning on them but when seasoned are fantastic

[–] TachyonTele@lemm.ee 1 points 1 year ago

How does seasoning stick on a smooth surface?

[–] The_v@lemmy.world 0 points 1 year ago (1 children)

Steel wool and elbow grease is what it looks like to me.

[–] DScratch@sh.itjust.works 1 points 1 year ago

Isn’t steel wool too fine for removing bumps?

For finishing, sure. But I’d be looking around 600grit for my first pass.