Food & Spirits
Sponsored by

Cast Iron, New Lodge vs. 3 year old Lodge

4,234 Views | 15 Replies | Last: 7 yr ago by AggieChemist
LGAggie
How long do you want to ignore this user?
AG
The difference is striking. I hope the pictures do it justice. The feel under hand is almost glass for the older skillet and a rough grit sandpaper for the newer (Christmas gift) griddle.

Skillet


Up close


Griddle up close
schmellba99
How long do you want to ignore this user?
AG
They don't machine them or face them like they should IMO. Also, the older one has use on it - that makes a difference with cast iron. Your older one has a better layer of seasoning than the factory seasoning on your griddle.

Use your griddle for 3 or so years and it will have a similar surface.
Furlock Bones
How long do you want to ignore this user?
AG
sand that sucker down from the beginning. it will save you much headache in the future.
bigtruckguy3500
How long do you want to ignore this user?
Any recommendations on how to do this without a grinder?
LGAggie
How long do you want to ignore this user?
AG
Or even with a grinder?
Joe Exotic
How long do you want to ignore this user?
AG
With a grinder you need a welders flap sander wheel. You can also use an electric orbital sander with medium grit sand paper
Furlock Bones
How long do you want to ignore this user?
AG
bigtruckguy3500 said:

Any recommendations on how to do this without a grinder?
i did it by hand.
Tx-Ag2010
How long do you want to ignore this user?
AG
Just don't sand them down too much... It will make it difficult for the seasoning to stick.
Furlock Bones
How long do you want to ignore this user?
AG
Tx-Ag2010 said:

Just don't sand them down too much... It will make it difficult for the seasoning to stick.
it wont if you do your seasoning right
AggieChemist
How long do you want to ignore this user?
AG
Tx-Ag2010 said:

Just don't sand them down too much... It will make it difficult for the seasoning to stick.
Tell us more about how hard you sand affecting chemical processes at the molecular level.
RK
How long do you want to ignore this user?
AG
Oooo chemistry fight!!
Tx-Ag2010
How long do you want to ignore this user?
AG
AggieChemist said:

Tx-Ag2010 said:

Just don't sand them down too much... It will make it difficult for the seasoning to stick.
Tell us more about how hard you sand affecting chemical processes at the molecular level.

Don't know about the chemical bond but it definitely effects the mechanical one... There is a reason you rough up two surfaces before you epoxy them.

My personal experience with sanding a cast iron skillet to a high polish results in a seasoning that flakes off easily. I found that smooth was great but a mirror polish made things worse.
schmellba99
How long do you want to ignore this user?
AG
AggieChemist said:

Tx-Ag2010 said:

Just don't sand them down too much... It will make it difficult for the seasoning to stick.
Tell us more about how hard you sand affecting chemical processes at the molecular level.


The seasoning doesnt chemically bond to the iron, does it? That is purely a physical bond created between the polymerized fat and the surface of the iron.

The surface of the iron will make a difference in how well the seasoning adheres. The flip side is that a smooth iron surface does not require the seasoning layer either. Seasoning is little more than a built up surface that makes the pan smoother, it does not do anything,other than that in terms of cooking.
bigtruckguy3500
How long do you want to ignore this user?
I would think that the polymerized carbon would provide a hydrophobic coating that provides additional non-stick properties.
AggieChemist
How long do you want to ignore this user?
AG
schmellba99 said:

AggieChemist said:

Tx-Ag2010 said:

Just don't sand them down too much... It will make it difficult for the seasoning to stick.
Tell us more about how hard you sand affecting chemical processes at the molecular level.


The seasoning doesnt chemically bond to the iron, does it? That is purely a physical bond created between the polymerized fat and the surface of the iron.

The surface of the iron will make a difference in how well the seasoning adheres. The flip side is that a smooth iron surface does not require the seasoning layer either. Seasoning is little more than a built up surface that makes the pan smoother, it does not do anything,other than that in terms of cooking.

You can't smooth it out so much that the seasoning "can't stick". The pores left after the finest sanding are gigantic at the molecular level.

The seasoning will stick to the iron the same no matter what you do. The QUALITY of the seasoning is 100% on the fat and heat applied, and has nothing to do with the smoothness or roughness of the iron surface.
RK
How long do you want to ignore this user?
AG
you know what else is gigantic at the molecular level? your mom.

AggieChemist
How long do you want to ignore this user?
AG
She ain't tiny on the Newtonian level, either.
Refresh
Page 1 of 1
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.