Skillet texture on cooking surface

Discussion in 'General Dutch Oven Information' started by radio, Aug 31, 2013.

  1. radio

    radio Smoking Fanatic

    Stopped at a flea market today and found a set of 3 Lodge cast iron skillets barely used for $12.50  I didn't really want the two smaller ones, but couldn't pass up the deal!

    I noticed the surface in the bigger one was kind of textured, almost pebbely.  Not rough at all, just a pattern of barely raised bumps all over the bottom.  Not sure if that is a Lodge trait or what.  Only other skillets I've seen have been perfectly smooth.

    Any input on the textured surface?  My first thought was break out the orbital sander and make it smooth and then season it
     
    Last edited: Aug 31, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    One school of thought is, the pebbly surface is "more" non stick....    Try it, you may like it...  I know my new DO has the pebbly surface and after "curing" it with flax seed oil, nothing sticks to it....   Dave
     
  3. radio

    radio Smoking Fanatic

    Thanks.  I have a fairly new Lodge DO my Daughter bought me a couple of years ago and it has a textured surface also.  My thought was eggs might be hard to turn and leave bits in the bottom that were shaved off with the egg turner.  I'll season it and give it a try before I do any "modding" with power tools[​IMG]

    What is the Flax seed oil cure you refer to? Is it used in the same manner as other oils for seasoning, or different time/temp/method?  Always used VO or lard to cure them in the past
     
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    When seasoning, I recommend an oven temp of 450...  and if you do not have an exhaust hood in the kitchen....  cure it outside in your grill... Make sure you use an accurate thermometer to monitor the temps... too high a temp and you could burn off the flax oil...  it does have a very low smoke point......

    Originally posted by BeansBaxter

    post #11  of 13

    8/4/11 at 1:45pm


    • [​IMG]
    • 4 Posts. Joined 8/2011
    • Points: 10

    Use flax seed oil. There's science to back this up. Read here for all you'll ever need to know about cast iron seasoning:

    http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

    http://www.smokingmeatforums.com/t/137622/the-ultimate-way-to-season-cast-iron-flaxseed-oil

    http://www.smokingmeatforums.com/t/135969/my-dutch-oven-seasoning-update

    Dave
     
    Last edited: Aug 31, 2013

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