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 :)

I first encountered those pans in a Flying J Dennys near Rawlins, WY. We had to hunker down a couple of days due to a storm. I don't really like Dennys food but they had a menu item of eggs, sausage, & potatoes with melted cheese cooked in a lodge pole pan. Brought to the table in the pan on the wood tray. Mighty tasty meal. Walmart doesn't have that style. I'm going to check out the internet.Looked it up. Called Santa Fe Skillet.

The more you use it the better it gets. The cast iron is porous. The oils and greases will soak into the pores when heated. Fry beacon in it. Let it cool with the grease in it. Don't scrape or scour when cleaning. Months of this and you will have grandma's skillet.I love my cast iron but it's too heavy for camping.

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 :)

I also have a DO and a skillet that go camping with us. I purchased them new and have seasoned them & cooked in them enough so they've got the black non stick finish that cast iron is noted for. I use the DO to cook on charcoal and the skillet I use on the propane cook stove.I have 2 other larger skillets passed down from my grandmother that I use at home and am contemplating another DO/skillet combo. I love my cast iron!

You made a great purchase. Just keep using it, try to clean no soap, dry it and at the beginning rub a bit of oil in it after you wash it. It just gets better with age. Enjoy!

New Lodge Cast Iron | Good Sam Community

jaycocamprs
Explorer
Sep 23, 2014
magnusfide wrote:
Have seen those and the price always stopped me especially since the milk crates were free from a friend.

The 1st 12" I kept in the box. When it cracked we went out to Lodge in South Pittsburg and I got a 10". The 10" is a second and was not boxed. DW said to get the bag, being the good husband I did. After that the bag was just part of the price. And like I said they have held up real well.
magnusfide
Explorer II
Sep 23, 2014
A lot of Dutch Oven Gathering aficionados too. The love of camping and campfire cooking is a natural.

A good vid and story about DOGs here
http://cookingupastory.com/dutch-oven-gathering
Jerrybo66
Explorer
Sep 23, 2014
Need-A-Vacation wrote:
Scored a set of Lodge, the 5 pice set (brand new- never used), plus the Lodge 10.5" square grill pan (used 2 times- had hardly any signs of use so probably true) for less than the 5 piece set.

Any tips even though I have started??? Lol Maybe it is crazy, but I am using saved bacon grease.

TY for the ideas!

I don't know if it matters much but I've heard that bacon grease isn't good for seasoning cast iron because of the salt used for curing the bacon. I render the fat off chicken skins I fry crispy for the dogs,( and me) and use that for our frying and coating the skillets.......... There sure are a lot of cast iron fans here..
camperfamily
Explorer
Sep 23, 2014
We use a CI waffle iron, a Griswald if I remember right. Get it hot and the heat set right - yum. And the waffles stick to it less than the modern non-stick electric version.

CI griddle, 4 qt pot, 12" DO all ride along too.
Need-A-Vacation
Explorer
Sep 23, 2014
Look nice, but I didn't know it was for the do only. Oh well! Lol

TY for the info guys!
magnusfide
Explorer II
Sep 23, 2014
Have seen those and the price always stopped me especially since the milk crates were free from a friend.
jaycocamprs
Explorer
Sep 23, 2014
Need-A-Vacation wrote:
Scored a set of Lodge, the 5 pice set (brand new- never used), plus the Lodge 10.5" square grill pan (used 2 times- had hardly any signs of use so probably true) for less than the 5 piece set.

Re-seasoning the smallest skillet and the grill pan tonight. Will work on the others throughout the week. We have a trip coming up so get to try them then.

Any tips even though I have started??? Lol Maybe it is crazy, but I am using saved bacon grease.

I wasn't aware there were canvas storage bags. Need some handle covers also.

TY for the ideas!

These are the storage bags. Not cheap, but I've had them for many years and they have held up well.
SWMO
Explorer
Sep 22, 2014
The bags are for outdoor dutch ovens. I like to season 3 times, 2 for pre seasoned.
As far as storage goes just make sure you don't store it touching something prone attract moisture, like paper towels.
Need-A-Vacation
Explorer
Sep 21, 2014
Scored a set of Lodge, the 5 pice set (brand new- never used), plus the Lodge 10.5" square grill pan (used 2 times- had hardly any signs of use so probably true) for less than the 5 piece set.

Re-seasoning the smallest skillet and the grill pan tonight. Will work on the others throughout the week. We have a trip coming up so get to try them then.

Any tips even though I have started??? Lol Maybe it is crazy, but I am using saved bacon grease.

I wasn't aware there were canvas storage bags. Need some handle covers also.

TY for the ideas!
SWMO
Explorer
Sep 21, 2014
I have mine in the canvas bags made for them. I have a strip of webbing, my wife buys it at the fabric store, under the lid from side to side. This keeps it from closing. Of course they have the usual light oiling.
I've had mine (4) stored like this for many years and never had a problem.
Our stovetop ware is just in the cabinets, on the bottom because they do have some weight.

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