The DIY Skillet Upgrade Lodge Doesn't Want You to Know About

Lodge skillet sandpaper smooth: Lodge cut the final polishing step in the nineteen-fifties, and you can put it back with sandpaper and an angle grinder. I'm Wes Fordham. I cooked the line from nineteen seventy-nine to nineteen ninety-nine, and I've cooked on a smooth vintage Wagner almost every day for years. This video is the modern Lodge I took tools to, what I'd do differently, and what to expect when you're done. WHAT YOU NEED Angle grinder with an eighty-grit disc Circular sander Sandpaper in these grits: sixty, eighty, one hundred and twenty Here is what you will learn: ✔ A rough Lodge is a faster pan to make, not a better one to cook on ✔ The polishing step that vanished from Lodge in the nineteen-fifties ✔ Oil trapped in pebbled iron is not the same as good seasoning ✔ Work outside or in a doorway with air moving away from you ✔ Wear a real respirator and eye protection, because iron dust is fine and black ✔ Keep the grinder moving so you don't dig into one spot ✔ The sidewalls took most of the time, and they didn't come out perfect ✔ If you would have to buy the tools, buy a smooth pan instead You do not need a factory-smooth pan. You need the step they took out of the process. What did your grandmother's pan look like when you first remember it, and who taught you to season it? Keep it hot. Keep it oiled. Keep it simple. Chapters: 0:00 - Introduction: Rough Skillet Problem 2:17 - Why Rough Cast Iron Holds Oil 4:25 - Learning From a Diner Cook 6:45 - Grinding and Sanding Steps 9:04 - Comparing to a Vintage Wagner 11:24 - Cost and Final Results #castiron #lodge #skillet