Thread: Cast iron?

Originally Posted by Nightblade

For those like me who own lodge iron........
....

Aha powertools.

I found that a ~$6.00 Round -- Norton Axe & Hatchet Stone does the trick.
It takes a while but the first step is to remove the tops of the worst artifacts of sand casting.
The pin head size bits of silver cast iron will be obvious in 30 seconds and will keep the stone from
damaging the seasoning other than the little mountain tops. The goal is to leave enough
roughness for the seasoning to grab onto and also remove any rough bits that make a spatula
chatter when flipping a pancake or egg.
My favorite Lodge is the combo cooker. It makes bread that is near impossible in a home oven.
The "lid" is a nice fry pan for flapjacks..