Thread: Cast iron?

Originally Posted by PaulKidd

This is a brand new, never used Lodge 12" 3-legged cast iron Dutch oven.





The surface of the casting is very rough, and required "smoothing" prior to seasoning.






This is how it looked after 5 minutes work with an axe stone:



Now after 10 minutes work with a stripping wheel:



Now after 10 minutes work with 60 grit sandpaper on a palm sander:



Now after 10 minutes work with 120 grit sandpaper on a palm sander:



Finally, after a thorough wash and an application of Extra Virgin Olive Oil,
the Dutch Oven is ready for Glen's seasoning recipe.



More to follow (seasoning)....

There are those who may not agree with the smoothing thing but,I gotta say it just makes sense and looks good. I just wish that manufacturers would go that extra step and finish their product.