Cast Iron Restoration and Maintenance | From Start to Finish

[General of Darkness]

Since I'm getting into cast iron cooking, this is a really nice video. I think I'm going to do the wire wheel to my new Lodge set because they're very rough on the inside.

Enjoy.


https://www.youtube.com/watch?v=j6Tz3HnnCFs

[Dogman]

Wire wheels are fine but they also throw wires sometimes into unwelcome places. I have used orbital sanders with the appropriate paper/abrasive to smooth out rough cast iron cooking surfaces following with a good cleaning & oiling and seasoning. Wire wheels to me just do not do that good of a job, but if you do, please wear a good pair of safety glasses or better yet a face guard and glasses.

Those steel bristles can hurt and all wire wheels shed wires but do have their jobs but not in a confined place that has angles, (IMO). Abrasive paper is safer and does a much better job!

Dos centavos.

[Libertytree]

Wire wheels are fine but they also throw wires sometimes into unwelcome places. I have used orbital sanders with the appropriate paper/abrasive to smooth out rough cast iron cooking surfaces following with a good cleaning & oiling and seasoning. Wire wheels to me just do not do that good of a job, but if you do, please wear a good pair of safety glasses or better yet a face guard and glasses.

Those steel bristles can hurt and all wire wheels shed wires but do have their jobs but not in a confined place that has angles, (IMO). Abrasive paper is safer and does a much better job!

Dos centavos.

I really agree with this and would add that a pumice stick is your best friend when it comes to cast iron.

[Dogman]

I really agree with this and would add that a pumice stick is your best friend when it comes to cast iron.

I never mess with the outside of my cast iron, tho for they that are neat freaks have at it. Usually the cooking surface needs treatment once and that is it, tho if something horrible happens like burning the food and turns to charcoal then it is best to redo it. Never been much of a fan of burning out my iron.

One thing I do try and avoid is a slick metal surface, micro roughness to me is ok, the seasoning as it builds up on the cooking surface needs those pits to stick to. Rough cast (inside) in time will build up seasoning to the point you end up with a black mirror cooking surface but that takes time, and sometimes a lot of time to get there.

Never use soap or water (in my opinion) to clean with, just bring to light smoke heat and wipe out with newspaper and a light coat of lard/oil (lard is best) and be done with it.

[Libertytree]

I'm really talkin bout rescuing and cleaning cast iron pans without using a sanding wire. Normal upkeep is different.

[ShortJohnSilver]

I know that cardboard is quite abrasive, you might want to give that a try, attached to a drill or sander. Might give you a fine finish without the worry of other substances.

[mick silver]

and use lard to re season the pans when your done