New Lodge Cast Iron

Congratulations on joining the Cast Iron Chef fraternity. The new cast iron has a rougher surface. Just wash and start using it. Don't be afraid to use metal spatulas or to scrub it. It's cast iron, it can take it. Mine is in fine shape from years of use and I do all of the above with it. I have a cast iron skillet and a dutch oven that goes camping with us every trip. It can be used on the campfire or the stove for making some great meals.

I don't know who you've heard say it's the devil's metal, but there's a very large cast iron aficionado group known as the International Dutch Oven Society that has regular meetings called Dutch Oven Gatherings. They use skillets and dutch ovens to create an entire menu for competition. The chefs are more than happy to share their techniques at these events and help you out.

You can search this forum and the internet for more info using Dutch Oven, cast iron, Dutch Oven Gatherings, DOG DOGs or D.O.G.

Stars101 wrote:
I just bought a new seasoned Lodge cast Iron skillet from Wally World.

It's working better than I thought it would. I'm impressed b/c based on some comments you'd think cast iron is the devil's metal LOL.

But it does seem really, really rough. Will it ever develop that smooth black surface I saw on my Grandmother's skillet?

Or is the new Lodge just rough? I've seen numerous You Tube videos about cast iron care/cleaning. And now I see that some people use a wire wheel on the new Lodge to smooth it out!

I know it will get more non-stick with use, but I don't see how use/seasoning is going to smooth out the rough surface.

I am so confused.... I'd never have thought I'd be looking at You Tube cast iron skillet videos at 2am - the internet is a curse sometimes :)