200A and 202 reproduction
frames back
in stock.
Yosemite John
I've been want to add one of these to my cast iron fleet for some time, but I need a little advice.
My Wagner skillet is polished so I was thinking of polishing the new kid as well, but is it really necessary?
None of my Dutch Ovens have polished bottoms and I've not been inconvenienced by them.
Also the new one came pre-seasoned.
I've heard that the pre-seasoned Lodges aren't that well seasoned.
Can I re-season this bad boy on top of Lodge's pre-seasoning, or should I strip it down first (and if I must, well I might as well polish the  bottom of the pan, eh?)

What's the right thing to do?
A Happy Camper
Looking forward to some replies from people who know what they are talking about, but for me....

 I am just not as happy cooking with pans that are not smooth. That said, I don't seem to have any problem with rough surface pans.

I would just use it as is, it will season as you cook.
The Lodge preseason is fine as is. I would just start cooking on it, and as Keith says, it will season as you repeatedly cook/clean/oil.
"If all the beasts were gone, men would die from a great loneliness of spirit, for whatever happens to the beasts,
also happens to the man. Whatever befalls the Earth, befalls the sons of the Earth.” - Chief Seattle

ICCC # 1726  -  Bernz0matiC Appreciation Club #057
Yosemite John
A Happy Camper
I have a large lodge skillet that I used a flap disc sander to smooth the cooking surface with. Seems easier to clean the  smooth finish.
ICCC #1565
Google "polishing cast iron pan".  A couple vids pop up. It'll give you an idea of the work involved.
Einstein, when describing radio said "Wire telegraph is like a very long cat. You pull his tail in NY and he meows in LA. And radio works the same way: you send signals here, they receive them there. The only difference is that there is no cat."
That Lodge Logic pre seasoning is vegetable based.  I have heard if you cook something acidic like tomato based it could flake off.  If you break it in with bacon, or meat it would be great.  I am in the process of getting a 14 deep dutchy.  Before I use it I will clean it with hot water only, I will not remove the pre-seasoning. Heeat it to 200 10 min.  Apply Crisco. Wipe off with blue shop paper towels.. Heat to 300 15.  Wipe off again.  Heat to 400 for two hours.  Upside down on a cookie sheet. 

If you take a pan to the green with EZ off in a bag or self cleaning stove, do the above 3 times.  It works, the seasoning is awesome.

This guy is great: Rodgers

1928 L-220 "Slant" from Russ
1919 Air-O from Jerry
500 Speedmaster

Yosemite John
Good grief! Now I find myself jonesing for another cast iron skillet!
You guys are a baaad influence.🙄
A Happy Camper
If you like the texture of the surface, by all means, use it as is.

If you'd like it a lot smoother, I recommend the Avanti Pro 4" abrasive drill wheel. You mount it on a power drill and hit the surface for about a half an hour, more if you desire. It is only $6.47 at Home Depot and works very well. I just ground down my Lodge griddle with it and is much, much smoother now.
Gary Coleman, I am.
I.C.C.C. #1035
12th Annual East Coast Coleman Convention, June, 2020. Gettysburg, PA
Crater Eddie
No need to polish it at all.  The textured surface just takes a little getting used to.  I have several smooth vintage skillets as well as several new ones, love them all.  No need to make more work for yourself, just use it.
YouTube Cowboy Kent Rollins.

Lots of good cast iron and cooking videos.
Bruce Sheehe
ICCC #889 - Connoisseur of Time, Friends, Leisure, & Coleman   Altoona, PA - The Mountain City - Near The Eastern USA Continental Divide
Optimist Prime
I've polished a skillet so fine it was almost mirror-like...and everything within 10 feet stuck to it.  I had to rough it up again to make it work right.  I used a sand blaster for that job.

I recently found a 10" Wagner chicken fryer for $8 on CL.  It was in pristine condition except for the rust all over it.  When I got done bringing it back to life and seasoning it three times I was able to do the slippy slide thing with eggs.  But, the rough finish bothered me.  So, I took out my vibrating sander and stuck some 150 grit paper on it and went to town.  I only knocked off the worst of the roughness this time, and left well enough alone.  It worked great, even better than before, and looks better, too.

I've removed seasoning with heat, but I've only seen it work above 600*.  I don't think I could bring myself to use oven cleaner, but who knows?   I have an egg smoker that goes to 700, and that works extremely well.  To reseason, I wipe very warm cast iron with bacon grease, lard, or maybe peanut oil.  Wipe off as much as you can (with a cloth, not paper towels.)  Put it in the oven upside down at 450 for 1.5hrs.  It works well for me.  I do that three times and I'm done with that part.  The rest is simply using it and wiping it down with some sort of oil after each use.
Hello all. I have been using cast iron for many years, and there is little you can do to hurt them other than leaving them sit in water.  We usually "clean" out new pans with soapy water and 0000 steel wool. Then dry them off on the stove burner and cool a  bit. Then, apply flax seed oil, and bake in the oven at 450 for an hour upside down. We do the flax seed oil / bake 3 times.  The flax seed turns into a polymer and becomes slick. Then, you should end up with some very pretty black iron! If, after many years of buildup, you want to clean them; we've used Easy-Off, steel wool, and re-do the flax process. Cheers!
58371509990__110D475B-F8F1-4D27-884E-DE2ACA5CB052.jpg  IMG_3746.jpg 
Cooking is the art of adjustment. – Jacques Pepin
b-day light of 01/69 sought after
I would say no to any soap. If u need to clean it just put a good amount of water in it and let it boil for a bit, that loosens up most grime. 

And then hen wipe out with lard before it cools off. 
Iam a big fan of lard, seems to work best for me. 
2nd on Cowboy Kent Rollins  great videos 
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