Smooth or Rough Cast Iron

[TheDan]

The marketing wank from Lodge says their rough texture helps hold the seasoning better, but Lodge also owns Finex where they sell polished cast iron pans for ten times more. So which is better?

 

[Tnhawk]

Don't start me to lying! I've never seen polished cast iron before, IF it is better, is it 10 times better?

 

[robertc1024]

I have a 100+ year old pan that is WAY more smooth than the Lodge I've got. If they are both seasoned correctly, I don't see much difference in how non-stick they are.

 

[ZX9RCAM]

Can a non stick pan be seasoned?

Or are you just seasoning what's in it?

 

[robertc1024]

Can a non stick pan be seasoned?

Or are you just seasoning what's in it?

#1 - maybe. On cast iron, you're basically polymerizing fats into a hard coating. The texture of the pan gives the seasoning something to stick to. Never tried it on anything but cast iron though.

 

[benenglish]

The poll is too binary.

Some roughness is needed. The ones polished to a mirror shine are, IMO, a bad idea.

However, current Lodge production is too rough. Look at the old pans from premium makers who went out of business somewhere around WW2. Those have a texture that's much finer than current Lodge. They also tend to be thinner. That's not a problem; any cast iron pan will act as a good heat sink. The thinner ones heat up faster, though.

There's a reason that some old pans from makers whose names I've forgotten sell for such premium prices.

 

[Lead Belly]

My old pan. Love this thing.

Never seen those super polished ones before...am curious.

 

[benenglish]

My old pan. Love this thing.

Never seen those super polished ones before...am curious.

Griswold. That's one of those names I couldn't remember. Never had one but they sure seem to be highly cherished by knowledgeable folk.

 

[1911'S 4 Me]

I have one that is about 100 years old.
It is the Pan With No Name.

 

[Lonesome Dove]

Don't most like it rough? Oh crap I'm thinking sumping else neva mind.

 

[TheDan]

Some roughness is needed. The ones polished to a mirror shine are, IMO, a bad idea.

The one pictured above is just the conversation starter
Below is an actual Finex pan. Obviously much smoother than a Lodge, but not as polished as the other one.

Question is, why would a mirror polish be bad? I guarantee oil will still stick to it and polymerize.

 

[benenglish]

Question is, why would a mirror polish be bad? I guarantee oil will still stick to it and polymerize.

I've never found a mirror smooth pan that would season as easily or thoroughly as a textured one. I haven't tried a bunch, obviously, but to me "mirror polish" == "food's gonna stick."

 

[cycleguy2300]

I've never found a mirror smooth pan that would season as easily or thoroughly as a textured one. I haven't tried a bunch, obviously, but to me "mirror polish" == "food's gonna stick."

I wish I had time to test this...

I've heard the same thing, but if the food sticks why doesn't the seasoning? Maybe the texture effects the food/seasoning stick vs the iron/seasoning...

My old pans are pretty smooth, MUCH smoother than modern Lodge, but not mirror.

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[benenglish]

My old pans are pretty smooth, MUCH smoother than modern Lodge, but not mirror.

That's exactly what you want, imo.

 

[Army 1911]

You can buy the old pans at First Monday in Canton. Several dealers and knowledgeable and helpful. Mine dates from 1880s and the lid is newer. I need to use it more.

 

[Havok1]

Smooth looks better but I have no issues with my textured pan.

 

[jrbfishn]

Cast iron needs some texture. The "seasoning" is just fats and food particles cooked down to carbon. Carbon sticks to a textured surface better than a smooth surface. Too textured and it seasons, but never getts smooth and non stick.
I use mostly pots and griddles. Don't know who makes them. Don't care who makes them. They are solid black and smooth as glass on the cooking surface. They weren't that way when they started kife. I do a lot of cooking on them.
My youngest bought me a red enameled, tephlon coated steel skillet for Christmas. About 1998. Cheap bastard, $2. Enamel paint is mostly gone, tephlon came off in about 6 months. I used it anyway. Now, it is mostly solid black. And works better than it ever did. I love that skillet. Best $2 present I ever got. Seasoned up good. But not as good as the cast iron with a skight texture. And you can see where some of the season comes loose and flakes out from time to time. It needs some texture to hold good.




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[HKSig]

Griswold. That's one of those names I couldn't remember. Never had one but they sure seem to be highly cherished by knowledgeable folk.

Griswold and Wagner seem to the ones in demand.

 

[Whistler]

Have both Griswold and Wagner passed down from my grandmother, no real difference to me. Maybe the Wagner is a little heavier. They are smooth as glass and don't stick, perfect for cornbread. Used to clean them with sand, use chain mail now.

 

[Nicholst55]

If a fella had an air compressor and a die grinder, he could easily polish some of the grit off the cooking surface of a contemporary Lodge skillet. A palm sander might do the same job but would take a lot longer, I would expect. Maybe an angle grinder? Or am I pissing into the wind here?