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Cast iron rule
(sh.itjust.works)
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this post was submitted on 04 Oct 2025
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I mean like, the interior cooking surface is rough.
I'm not sure if you are joking or not but when you buy the pan you are supposed to do the first seasoning in the oven a half dozen times. By the end of that the pan should be smooth. I tend not to look at new cast iron since I have so many I yhrisfted over the years. I suppose the import mass produced stuff might look awful on close inspection.
Nah, you’re not gonna smooth that out with seasoning. Like, it’s the texture of the sand mold just like the rest of it, zero sanding or grinding on the cooking surface to smooth it out and this isn’t a “cheap import” kind of thing, the brand I’m thinking of, lodge, are made in America. Like, they’re functional pans, but the roughness makes them harder to use than something with a polished or even sanded cooking surface, stuff just catches on the nooks and crannies regardless of seasoning. Like a quick pass with a sander or grinder improves them immensely, but that’s not really something most people are going to bother with.
I'll keep an eye out then. Wild that something that quality survives on the market.
What they're talking about sounds like the pan I have. Bought it in the camping aisle, and it was much cheaper than the ones in the kitchen aisle. I haven't found the roughness to be much of an issue; I probably have to use more oil than I would otherwise. It has gotten smoother over many years of use.
I mean, there are a bunch of American cast iron companies still making really good stuff, most are just kinda pricy, like 100 bucks for a skillet. Lodge is just notable for being super cheap, 20 bucks for a skillet, and having a very crude finish compared to the others.
I absolutely love my Smithy pans.
But if you have an orbital sander, just get a lodge, spend a few minutes smoothing it out, throw it in the oven on self cleaning mode, then season it with grapeseed oil a few times.