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Cookware 7

Need Recommendations for Something to Buff Cast Iron Seasoning Layer

Phanes | Feb 11, 2015 04:25 PM

I've been fantasizing about my cast iron cookware. For many years, I didn't really care about my pan. I liked it and everything, but I regularly scrubbed it with a stainless steel scouring pad and hot soapy water every time I used it. Somehow or another, it eventually became virtually non-stick and it has a very smooth cooking surface even when it's bare metal. Anyway, I've recently begun treating this pan "the right way" and I've got a nice coating of seasoning building up on it. They're in the oven right now, in fact, getting their third coat of the night at 400 degrees with peanut oil.

But now I'm thinking about the cast iron pans I've seen that belong to other people. Some of them have just this thick, nasty, crusty buildup around the rim. I don't want my pans to look like that.

I've seen other skillets with a rough seasoning, looking something like an embossed topographical map. So my goal is to create a truly glass-like finish of seasoning on my cast iron, so I figured... why not buff it with something? Sure, you'd wear it down a little, but I'm figuring that buffing it regularly and reseasoning it regularly to add to what's there might eventually get you a skillet that a fried egg just slides around in like it would on buttered Teflon.

Has anybody ever buffed their seasoning? I did read a few days ago that using metal utensils is good because it does help keep it evened out, but deliberate buffing, then using wooden utensils would give you the most control over the condition of the seasoning finish, and that would be good in the case of those pans with the rough finish.

I just bought a new cast iron skillet today because I needed a larger one. I only had two medium-sized skillets. Well, it does have a rough finish, but I used a series of sanding blocks on the inside surfaces before washing and seasoning. I went from 30-grit to 320-grit through five different blocks. I definitely took some metal off because there as grey powder in the bottom of the pan... maybe about 1/4 teaspoon. But I was sanding by hand so I couldn't have changed it that drastically. It was still rough, but I could feel a difference in the surface when I ran my fingers over it.

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