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Winter Projects??

azgreg

"Don't count that."
Supporting Member
Sep 20, 2007
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Phoenix, AZ
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Lodge is just fine. My largest and first skillet is a Lodge. 15" across...it's a beast...but cooks shit ton of bacon like a boss.

The problem with current production lodge is the finish, they are very rough. What I would do is put them in the oven and set the oven to self clean. When they come out, they will be bare cast iron. At this point, give them a good warm bath with soap. Then, get yourself some 120, 180, and 220 grit sand papers OR an angle grinder with some flapper wheels...but be careful, it's easy to make the finish wavy with the angle grinder.

Go at that cooking surface and smooth it out. Don't go much finer than 220, even 180 would be fine. Smoother than that and the seasoning won't stick.

After that, warm the peice up to 300 in the oven, wipe on your favorite cooking oil, then wipe it off. You want a VERY THIN layer of oil...back into the oven for 15 minutes, wipe it off agian. Then back into the oven at 400 for an hour or two. Turn oven off and let cool naturally. Repeat if you feel it's necessary however, cooking bacon a few times is another great way to season a new pan.
You're pretty handy there in the kitchen Sheila.
 

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