Make Cast Iron Smooth and Non Stick

Make Cast Iron Smooth and Non Stick


Today we are going to show you how to take
a brand new cast iron pan and make it non stick. One of the things you’ll notice when you first
buy it has a really rough coating on there. That is because of the casting process, they
cast it in sand. They do that to make the seasoning so it sticks. The problem is all your food sticks too. We are going to show you how to take that
off and make it smooth and non stick. What we are going to use is an avanti quick
strip disk. I got it at Home Depot for about $6 and what
it will allow you to do is sand that off and it works a lot better than the wire brush
that you can get. We want to make sure that we are safe. When I did this the first time, I didn’t use
a breathing mask and I really regretted it. The other thing you want is some goggles. Make sure you don’t get any of that stuff
in your eyes. So what we are going to do is get rid of this
label and we are going to grind out that top layer, so we can make it really smooth. We are going to do the sides and the bottom. It’s going to take a little while. You’ll see pretty quick that this was not
the right way to do it. If you take that strip disk and have it completely
flat against the cast iron, it just bounces around. I found it worked a lot better if I grabbed
it with my feet and used the strip disk on an angle. That means you are not going to get as big
of a surface area. It’s going to take a little while longer. You are going to end up going over these spots
multiple times, but eventually you’ll get it done. About this point in the process you are going
to start wondering, why am I even doing this? You have to keep in mind that you are going
to have a non stick pan when you are finished. This is going to be a pan your kids are going
to fight over someday. Ok, after 10 or 15 minutes we were able to
get it pretty smooth. Now you are never going to get it perfect,
but you’ll be able to get rid of most of it and that will get you a much better non stick
finish. People will tell you that you should never
do this because your seasoning wont stick. But you know what? When your seasoning stick really well, do
you know what else sticks really well? Everything else. Once you are done grinding it out, it’s time
to clean it well so that you don’t get any of that dust in your final finish. Coat it with a thin coat of oil and make sure
you get all the sides. Flip it upside down and bake it at 450 degrees
for about an hour. I prefer to do it on the grill so I don’t
smoke up the house. This is what it looked like before I seasoned
it, one seasoning, three, and five. At this point I had also used it to cook. It doesn’t take long and you are on your way
to have a non stick finish that is good enough for your eggs. That is as good as teflon right there. Now if you like your new cast iron pan, go
ahead and hit that like button and if you want to see more videos about grilling, smoking,
and cooking with fire. Go ahead and hit subscribe because there are
more videos to come.

52 thoughts on “Make Cast Iron Smooth and Non Stick

  1. damn dude way to jack up a skillet iv been using lodge iron for year and eggs/cheese dont stick trick is preheat the damn thing

  2. After cleaning in the sink and then oiling to start seasoning, did you paper towel appear grey? Like it was picking up CI dust still? I ground/polished mine until I was satisfied, and then I cleaned it with a brillo pad. I scrubbed it twice actually. I dried it. Heated it in the oven for 3 minutes to make sure it was dry, and then I applied oil. My paper towel was dark grey after oiling the inside. I oiled the outside with a new paper towel, and it was white.

  3. Funny how the other company updated their smooth pans with a new, rough surface, version and here you are making the already rough surface smooth… Now I'm confused and cannot decide which way to go -_-'

  4. I used flapper disc on angle grinder and finished off with this method. Then used crisbee puck to season. It was good to go after.

  5. The disc used is only for removing the manufacturers polymer coating, it is specifically designed NOT to remove metal! To make the pan truly polished, one must then use a sander to remove the rough surface, and polish it.

  6. Back in the 1920's Lodge used to offer their cast iron in raw, polished, and mirror polished variations. Today they only offer raw, then pre season it with a polymer coating, in effect they are unfinished!

  7. If you take a new Lodge skillet and rub the surface with a paper towel it will leave paper crumbs in the pan. That will not be nonstick. All you really have to do is knock down those little fingers that will grip your eggs. If you can apply some oil with a paper towel and not have it crumb it will be good. I was able to do this by just scraping the surface with a steel spatula. I suppose a power tool applied gently will have the same effect faster.

  8. …….or you could just buy a carbon steel pan, in which all this work is already done for you. The epitome of retardation…

  9. All these idiots criticizing him for polishing the cooking surface are idiots and have obviously never used an old cast iron skillet. The new lodge cast iron is so rough that if you don't do this you have to season the pan so much that everything you cook will have black seasoning on it causing you food to look and taste nasty. Lodge use to polish their cast iron in the factory but stopped because of the cost to stay competitive with Chinese manufactured cookware and started preseasoning to trick people into thinking that they improved the product. If this offends you that's because you are one of the idiots that fell for it.

  10. Thank you for a great video. There are so many junk videos out there that it’s a relief when you get someone with communication skills.

  11. I’m no further ahead with my new Lodge pan than before. Every person on here with conflicting advice sounds like know it alls. Who is right? The pan in the video sure seems splotchy after five seasonings.

  12. Over time the cast iron skillet will be smooth as glass and still have that rough surface look which is cool. And non stick. My cast iron skillet looks just like that. I wouldn't grind the surface.

  13. This is not enough tbh. After using that stripping disc you need to use an assortment of silicon carbide sandpaper from coarse to extra fine and the polish it with 5000 grit corundum sandpaper.

    Once you get a mirror like surface then you can have the most non-stick surface possible.

  14. My Lodge was pretty good the first time I used it. Then issues started. Surface is way too rough.
    Need to do this! Thanks for the vid.

  15. I watch all this video's of sanding down a cast iron. I cooked eggs and Sunny Side up and never had a problem with the eggs sticking. I even clean the pan with dawn dish soap and still season the pan with avocado oil and still have the same result a non stick surface. So I bought 5 of the same pans in different sizes. Hey if it works then it works, if you leave it original and you always reheat and season it and it works. Which ever one you do, do it.

  16. Anyone who says the seasoning won't stick obviously doesn't understand why you're coating it with oil in the first place 🤣

  17. This is so completely unnecessary, and I feel, it's almost like… Way to ruin a brand new pan! Lodge cast-iron comes preseasoned. All you have to do is a traditional seasoning maybe three times using the fat of your choice — whatever that may be — in the oven. Then you pre grease it with oil and butter before cooking, and it will be just about as nonstick as any Teflon pan. No need to sand it down.

  18. And, your pan came out as blotchy as hell, and I hate that. I want it to look uniform and evenly black with its patina.

  19. I'm more of a fan of Lodge's carbon steel skillets. Smooth surface, lighter and has the same properties as their cast iron.

  20. its the seasoning that makes a skillet nonstick…grinding isnt necessary…im 56 ..got lots of cast iron…totally nonstick…no grinding on a single piece.

  21. Why not putting a layer of Teflon? I don't think my great grandma used a cordless drill on their cast iron. The reason your egg is sliding, is because of too much oil.

  22. It looks like the disk you used flattened out the metal quite well, however, those disks aren't designed to take metal off. What's the deal?

  23. Well of course it didn't stick did you see how much grease he has in that pan? lol. I fry eggs on my unpolished Lodge pans with zero sticking and I don't use half the grease that he did. I preheat the pan (already seasoned with olive oil), and then add a little butter. Just enough to coat the bottom. Works perfectly every time.

  24. This method works well on cast iron AND on carbon steel pans (my preferred material). The 'seasoning' applied by the manufacturer is more rust proofing than seasoning, designed to prevent product returns due to improper storage at the retailer. I have a carbon steel pan that I purchased with a finish like glass and find the seasoning is always brittle. I have had to strip and re-season that pan a couple times a year. My Lodge carbon steel pans arrive rough just like the Lodge cast iron. I sand those down to more of an orange peel texture and find the nonstick properties to be equal to the smooth pan but the seasoning seems to be stronger. My theory is that orange peel provides more surface area for the seasoning to stick. I can flip eggs in those pans just like teflon.

  25. If you heat cast iron before applying the oil it opens up the pores and the oil will soak in. If seasoning could not be applied to smooth cast iron then the older pans could not have been machined smooth. I have heard (But do not know for sure) that Lodge does not finish their cast iron to a smooth finish because by not going all the way they can sell their products cheaper. It is an easy matter to machine them smooth and they will last forever and a day as long as they are cared for properly.

  26. Only improperly applied seasoning doesn't stick well. Most people just slather a thick layer of crisco or oil on the pan and throw it into the oven for 30-45 minutes. The application being too thick, only the exposed surface of the grease gets polymerized. This results in a sandwiched layer of unpolymerized grease between the cast iron and the polymerized surface layer of seasoning. So taking a spatula to this just peels off the surface seasoning layer because it was just floating on top of the grease and non actually properly bonded to the cast iron in the first place.

  27. All these videos of people grinding off the lodge seasoning are ridiculous. I've been using modern Lodge for years and have no problem with food sticking.

  28. I'm glad you posted this video. What a great idea, now it's like the older cast iron! I get excited whenever I find an older cast iron pan, Warner or Griswold; they knew how to make them back then —Smooth. Lodge is really too rough to cook with brand new. That was a great seasoning job.

    It's really sad that a lot of people think that the rough surface is great, when the company is just cutting corners to lower production costs. It's like how you pay for a half gallon of organic milk and they jip you by half a cup every time and didn't think anyone would notice.

  29. Lodge could solve a lot of arguing between its customers, by making a smooth version and a porous version for people to buy what they want

  30. I've had my new Lodge 12-inch cast iron skillet for about 2 years. And has the factory finish. I seasoned it according to the instructions that state do it three times in the oven at 350 degrees.
    I always heat the pan up first wiping a light coating of olive oil and then add a little bit of butter. Did this this morning and had perfect eggs no stick just like Teflon. I'm not saying that polishing inside surface won't work but I guess whatever floats your boat. I'm leaving mine the way I bought it.

  31. Your first seasoning showed that you used a little too much oil. You need to vwipe off the oil until you feel it's all gone. It's not. There's still a microscopic layer present. That's all you need to polymerise it past it's smoke point. It'll look dark but not dirty. Repeat it a few times and it'll be black but not blotchy. 450* for an hour is a waste of gas. You just need to see smoke and the color change to lay down seasoning. 5-10 minutes a layer of seasoning is all you need. I do it stovetop and in twenty minutes I'm done. About 4-5 layers. Smoke it then turn down the heat. Use a laser thermometer. When the temp goes down to about 150* you add another layer of oil then wipe off. Crank up the heat to about 250* (for flaxseed oil) and let it smoke. Ten minutes later no more smoke and it's much darker. Repeat.

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