• MehBlah@lemmy.world
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      6 months ago

      It works if you don’t get it too smooth. One of my daily drivers is 18 buck walmart ozark trail I sanded down a bit. I left it rough enough that the seasoning sticks. Did four layers of seasoning and it does a great job and cleans up quick.

      • Blue_Morpho@lemmy.world
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        6 months ago

        I sanded down a bit.

        That’s the key. I sufferred for 20 years with a cast iron pan that barely worked. I always assumed it needed one more coat.

        Eventually I gave up, sanded it with 220 grit, cleaned it with acid to remove any rust, then immediately coated with oil and started seasoning process . It’s like the teflon that everyone said cast iron could be and I thought they were exaggerating.

    • bluewing@lemm.ee
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      6 months ago

      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.