Instructables

Iron Skillet Seasoning & Modification

FeaturedContest Winner
Picture of Iron Skillet Seasoning & Modification
IMG_0812.JPG
Updated, improved, and much, much more efficient and energy saving. Changes are in step 7.

I've long thought that the classic standard of American kitchens, the iron skillet needed a little work. Lodge makes great inexpensive skillets and other cast iron cookware, but my big gripe about their products is that they do not blast the interiors to make a smooth surface. I imagine that their stance is that, in the days of teflon and stainless, no one wants to pay more than about $25 on a heavy cast iron pot or pan. Though I can't imagine that bead blasting or some kind of milling would add that much more to the cost.

There are antique brands of cast iron pans out there that have smooth interiors. If you can find one, even one rusted to hell, buy and refurb it. You'll be very much amazed at how slick and nonstick these things are.

Some people say that they season their pans once a year, kind of like a spring cleaning thing. I do not. If its functioning well, I don't mess with it . . . well, usually not. This is modification and special new seasoning technique is the reason for my meddling with something that isn't broke.
 
Remove these adsRemove these ads by Signing Up
bigme1 year ago
I have two older skillets, and one newer lodge Fajita skillet. The surfaces are night and day different between the older and newer items. I'll get the power tools out and see about smoothing out the newer fajita skillet and make it as useful as my working antiques.
It's pretty recently that I taught myself to use cast iron cook ware. A suggestion to those who have tried it and given up, try it again! Resurface newer bumpy cast iron, season as instructed above and remember cooking is about 'judicious application of heat' (thanks Alton). I tended to cook too hot, finally I am learning that my gas range has more that two settings!
dlewisa (author)  bigme1 year ago
Amen! . . . but I do like All Clad stainless too. Very light.
cncguy20001 year ago
After I bead blast mine, I clean it well, and season it outside in my gas grill. crank it up on high with the pan in it, after it stops smoking, then lube it up with crisco. then flip it over so its upside down. (you wont get thick spots) and cook it for another 15 min on high. then shut it off.
Foxtrot701 year ago
I know of what you speak with the cast iron pans, skillets, & Dutch ovens not being finished with a milled flat smooth surface on the inside. I am now 61 when I was in my teens my mother had a cast iron skillet that had a machined inside surface. It was wonderful! Since that time I have never seen one like it. About a month ago, on my favorite site "EBARF", I found a unique cast iron skillet that was made as an electric skillet. The brand of the skillet is "Country Charm" mfg by The House of Webster in Rogers, Arkansas from about 1953 until 1997, which is no longer in business. Unfortunately they did not machine smooth the cooking surface, it is typical sand pitting which resembles the surface of the moon. I am going to take it to a local machine shop to have them turn machine flat the surface, like a disc or drum brake, inside if its not too expensive then season it. Any thoughts?

dlewisa (author)  Foxtrot701 year ago
If you can find a shop that will do that for you it would be a good idea. I'm not sure it would be cheap though if they use their mills or lathes. You might get off cheaper if they can do abrasive blasting on them in a cabinet. They could blast just the interior and leave the outside alone. I recently got a portable blaster and used it to knock the seasoning off of a skillet. If I'd have had an array of different sized blasting media I could have quickly smoothed the inside. If you have an air compressor you might try a small blaster like this:
http://www.harborfreight.com/21-oz-hopper-gravity-feed-spot-blaster-gun-95793.html
The trick would then be to find small quantities of media. Course, medium, and fine.
I find the oven method to work really well. The key is to coat the pan and leave it right side up for the first 15 minutes, then flip the pan for the last 45 minutes. You should only have to do this once. Cook with it to build up the coating more. Then again, my housemates would kill me if I did this on the stove top.

I also like to use bacon grease. It seems to leave a very hard slick surface.

I've been thinking about taking a die grinder to one of my newer lodge pans. The last one I spent about an hour scrubbing with emery cloth. It was shiny, but my hand was really sore.

Cooking plantains daily will season your pans to a mirror finish. I'm not sure what it is about them, but they make a really smooth seasoning layer.
kill-a-watt2 years ago
Nicely done.

I have an angle grinder (which is almost a necessity if you weld), but what grit flap disk did you start with?

Once the flap disk is done, any reason why you didn't follow it up with a smaller grit?
dlewisa (author)  kill-a-watt2 years ago
I think it was a 60 grit. There would be no reason that you couldn't step up to smoother grits, but the 60 was all if found at the store that day. You could certainly start with 60 then take it all the way up to something like a buffing wheel with polishing compound. That'd be friggin' sweet. As near a mirror finish as you could get with cast iron. Wouldn't last though. It'd need seasoning pronto or you'd have a very smooth rusty surface.
Yes, got it.

Sand the pan well, wash well to remove all the grit, and then cook bacon ASAP.

I've been meaning to get out my orbital sander and having a go at a piece of imported cast iron, now I know to start with a flap disk. Thanks.
dlewisa (author)  kill-a-watt2 years ago
Yep, that's pretty much it. I only found a 60 grit flap disc, but after a little netting around I see that you can get a coarser 40 grit and also 80 and 120. So you could do different levels of sanding and get it relatively smooth with a 120. From there an orbital sander might have to juice to smooth it out further. The orbital will take a long time though.
sunshiine2 years ago
I always wanted to know how to do this. Thanks for sharing!
wirechief2 years ago
You are ABSOLUTELY right!
Elmundo2 years ago
A good 'ible, congrats if its your first! (I'm still lurking...). Not bad pics and nicely organized.

A couple points: Never ever use anything harsher than water and paper towel after its seasoned. Never ever. Bake something a little oily like cornbread in it once a month and you'll never have to season it again. mmmm....cornbread....

Don't buy a new pan if you can find one at a flea market or yardsale, with the work you have to put into it anyway, you might as well have something with some history. Not to mention you can usually get it cheaper.

A burner from a turkey fryer works really well as a field-expedient heating method rather than an oven, and it doesn't get as hot in the house. Keep the pan right-side-up though. No smoke inside either. Works almost as good for the cleaning cycle as well.

I also have one pan that I save for acidic sauces, like marinara etc, and only make them in that one pan. It seems to etch a couple layers of seasoning off everytime, but it keeps me from having to fool with my other 4.

dlewisa (author)  Elmundo2 years ago
I've never had any problem using kosher salt as a mild abrasive. It's never brought up the coating or anything. And it's not like I'm really giving it hell with a scrubber. Since I did this to my other skillet I've not a had anything stick to it at all. Smooth and flaxseeded! The way to go.
Elmundo dlewisa2 years ago
Salt. Why didn't i think of that? I'll have to try it the next time something sugary or whatever gets crusty. Good tip!
dlewisa (author)  Elmundo2 years ago
That's not my original idea. I think I got that from an old, old episode of Good Eats. But it does work well.
l8nite2 years ago
I was lucky to find a couple of well used cast iron skillets while doing a house cleanout. Now I know they say to never wash your cast iron but these things were NASTY with caked on grunge covering the outside and the inside wasn't much better. I used an old screwdriver to scrap off most of the gunk and then started a roaring fire in the pit and added the 2 skillets, letting the fire burn down and the pans to cool overnight and the rest of the grunge came off easily. On the electric stove I brought the skillets up to HOT and added bacon fat then allowed everything to cool some what and also coated the outside of the skillet but not the bottom (rust prevention) I repeated a couple of times until I had a nice looking surface. I store my castiron skillets in the oven and let them stay there even when baking, they retain heat and help even out the heating cycles that many electric ovens go through. I have never had to resort to salt for cleaning, if something doesn't come out with a papertowel or gentle urging with a spatula, I heat the pan back up and it almost always releases.

Nice "ible" if I find another skillet that needs loving I may try the smoothing technique

br3ttb2 years ago
An excellent writeup of Sheryl Canter's method! I've used it with success as well. She advocated cooling the pan back to room temp between firings though, so that's what I did. I'll need to try just throwing it back in after re-coating. much faster!

I also second the importance of sanding. The cure can only fill in microscopic imperfections, not the moonscape surface that comes on standard cast iron.
Sunkicked2 years ago
So, after talking about this for almost a year, you've finally broken down and done it and made an Instructable to boot! Mazel tov!

Also, props for the B.A. Ninja reference.
dlewisa (author)  Sunkicked2 years ago
Fer real.
flyingpuppy2 years ago
I'm off to season my five cast iron pans. Thanks!
This is really useful and well explained! Thanks for sharing! :D
Pro

Get More Out of Instructables

Already have an Account?

close

PDF Downloads
As a Pro member, you will gain access to download any Instructable in the PDF format. You also have the ability to customize your PDF download.

Upgrade to Pro today!