Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

lousy preseasoned skillet

fishlessmanfishlessman Posts: 16,822
edited May 2012 in EggHead Forum
have had troubles with this skillet from day one, you can see the dark patchy areas were some is still stuck on like bark. it lifts off here and there during cooks. ten minutes of sanding and everything is smooth. fighting the urge to clean the sides, never had a problem  there

:))

image
image
·

Comments

  • tazcrashtazcrash Posts: 1,851
    Oooo Shiny! 
    What did you sand with? 
    What are you planning to season with? 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
    ·
  • fishlessmanfishlessman Posts: 16,822
    grinding stone, then sanding disc, then autobody sander, then scotchbrite. about a minute or two each step.. probably use lard, would like to try flax but i dont think i have any left
    ·
  • fishlessmanfishlessman Posts: 16,822
    finished the inside during lunch, should be much better now. anyone thinking of purchasing a preseasoned lodge, dont do it.

    image
    ·
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Fishless, but imagine the incredible feeling you must have experienced as you ground off all the crap and exposed this lovely metal!  That must have been worth the price of the pan alone, lol!
    The Naked Whiz
    ·
  • fishlessmanfishlessman Posts: 16,822
    almost as good as that feeling i get cutting grass. i cut my grass once  on even years, neighbors are in for a treat
    ·
  • I think the stuff lifting off during a cook is leftover food bits and always figured it added to the charm of a skillet. Other than the rust in the first pic, everything looked like a normal skillet to me.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    ·
  • fishlessmanfishlessman Posts: 16,822
    I think the stuff lifting off during a cook is leftover food bits and always figured it added to the charm of a skillet. Other than the rust in the first pic, everything looked like a normal skillet to me.
    looks that way but its not, the seasoning lifts and has sharp edges, its sharp like sandpaper, all my other skillets are black and smooth. this one at times looks like barnacles under a boat.
    ·
  • Does lodge have a lifetime guarantee? It might be worth giving the company a call and checking that out.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    ·
  • BRush00BRush00 Posts: 320
    Anyone ever consider sandblasting, or mediablasting their Cast Iron skillets? 

    I've got one from my parents which is probably about as old as they are, it's looking pretty.... gnarly.  I'm thinking about giving it to my Dad next time I see him and ask him to spray it at the machine shop he works at next time I see him.

    Any downside (besides burning right through it if you're not careful)?
    [Insert clever signature line here]
    ·
  • stikestike Posts: 15,597
    be careful of the old ones.  they were ground mirror flat, like glass.  sandblasting will kill that
    ed egli avea del cul fatto trombetta -Dante
    ·
  • FockerFocker Posts: 1,726

    Fish, you have a lot of patience.  Nice work by the way. 

    Thought about grinding one of my old Lodges down, but soon realized I could find the old ones already done for the price of a pack of sandpaper.  Just drop them in the lye and wait.  

     

    BRush00, don't do it.  If its older, take the time to do it right.  You will be rewarded.  

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
    ·
  • demodemo Posts: 145
    I recently purchased a preseasoned Lodge Cast Iron Dutch Oven and it has performed very well.  After each use I wipe it down with canola oil and I'm good to go.  No problems.
    ·
  • fishlessmanfishlessman Posts: 16,822
    I recently purchased a preseasoned Lodge Cast Iron Dutch Oven and it has performed very well.  After each use I wipe it down with canola oil and I'm good to go.  No problems.
    tomatoes killed mine, been a battle since
    ·
  • Clay QClay Q Posts: 4,418
    Nice work, you got that cooking surface nice and smooth.  I do the same for my skillets.  Would be nice if Lodge did the work for us.  I noticed the outside is smoother than the inside, they don't do much to smooth the sand cast texture.
    ·
Sign In or Register to comment.