Sportsman globe
Blow out price
Was $19
Now $8
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

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