[TheForge] RE: Cast Iron Pan

[Phlip]

Doug Ayen wrote:

> Here's a question for you all: the cast iron pans I got from my grandfather
> have a very smooth cooking surface, modern ones usually have either the
> original as-cast rough surface or a machined surface with plenty of ridges.
> For the new pans, would it make sense at all to polish up the surface a
> bit, or should they be left rough? My grandpappy's stuff seems to work
> a lot better in terms of non-stickiness, given an approximately equal
> amount of seasoning, but I'd like to hear other opinions.

Well, unless you're getting some very cheap CI, the smoothness of your GF's pan
IS the seasoning- most cast iron pans start out with a roughish surface, and
only loving use helps develop that smooth patina. That's why I egg test used CI
before I consider trying to clean it up- I want to avoid using anything that
will threaten that patina, if at all possible. I'd suggest frying up a bunch of
bacon and sausage, or other fatty unlikely-to-stick foods in it for a while,
then wiping it out after every usage, after the initial seasoning. You should
notice that it gets a bit smoother with every use, until it's pretty well as
smooth as your GFs pan.

Phlip