The Myth Of The Smooth Cast Iron Pan: Embrace The Texture

Cast-iron pans are a popular cookware choice, but how smooth should they be? It turns out that the answer is somewhat subjective and depends on various factors, including personal preference, intended use, and maintenance considerations.

Historically, cast-iron pans were known for their smooth surfaces. This was achieved through a time-consuming manufacturing process that involved leaving the cast iron in moulds for several days before tumbling and polishing it. However, in the mid-1900s, manufacturers began to omit these steps to reduce production time and costs, resulting in pans with a rougher texture.

Some cooks prefer the smooth surface of vintage cast-iron pans, claiming that they offer superior performance. The smooth surface is said to provide a more effective non-stick coating and makes the pan easier to clean, with food lifting off more easily. However, achieving and maintaining a smooth surface can be more challenging and may require additional sanding and polishing.

On the other hand, modern cast-iron pans with a rougher texture are also popular. Manufacturers argue that the texture allows oils to adhere better during seasoning, creating a non-stick surface. While some cooks find that the rough texture works well for them, others find it more difficult to season and maintain.

Ultimately, the decision between a smooth or rough cast-iron pan comes down to personal preference and intended use. Both options have their advantages and disadvantages, and it's important to consider the time and effort required to maintain a smooth surface.

The benefits of a smooth cast iron pan

Cast iron pans are a versatile piece of kitchen equipment. They are durable, simple to maintain, and can be used for a variety of cooking methods, from searing to frying and baking. While the production methods have evolved over the years, resulting in modern cast iron pans having a rougher texture, some people still prefer the smooth finish of vintage cast iron pans. Here are some benefits of a smooth cast iron pan:

Non-Stick Properties

One of the most significant advantages of a smooth cast iron pan is its non-stick properties. The smooth surface of vintage cast iron pans is often preferred by cooks as it allows food to slide right off the pan. While seasoning plays a crucial role in achieving a non-stick surface, a smooth texture enhances these properties, making it easier to cook delicate foods like eggs or pancakes without sticking.

Easier to Season

Smooth cast iron pans are generally considered easier to season than their rough counterparts. The smooth surface provides a more uniform base for the seasoning to adhere to. This results in a more consistent and durable seasoning layer, reducing the chances of food sticking to the pan and making maintenance easier.

Easier to Clean

The smooth finish of vintage cast iron pans also makes them easier to clean. The absence of bumps and textures means that food particles are less likely to get trapped on the surface, making it simpler to wipe the pan clean after each use. Proper cleaning and maintenance are essential for preserving the integrity of the pan and preventing rust.

Lightweight and Responsive

Vintage cast iron pans were often handcrafted, resulting in a lighter weight compared to modern pans. This makes them easier to handle, especially when filled with food. Additionally, the smooth surface of these pans allows them to respond more quickly to heat changes, making it simpler to adjust the cooking temperature.

Aesthetic Appeal

Smooth cast iron pans, particularly those that have been well-maintained and seasoned, have a classic, satin-like finish that is aesthetically pleasing. For some cooks, the smooth, dark surface of a well-seasoned cast iron pan is a source of pride and adds to the overall cooking experience.

While modern cast iron pans with their rough texture have their advantages, smooth cast iron pans offer a unique set of benefits that make them a preferred choice for many cooks. The non-stick properties, ease of seasoning and cleaning, lightweight construction, and aesthetic appeal contribute to their enduring popularity.

How to smooth a cast iron pan

Cast iron pans with a rougher surface are harder to season and clean. Smoothing the surface of a cast iron pan can make it easier to lift off food, scrape, and clean.

When Not to Smooth a Cast Iron Pan

It is important to note that this process is not recommended by the mainstream cast iron community. If you have a vintage cast iron pan that is worth a lot of money, smoothing it may reduce its value. In addition, cast iron pans with a rougher surface are easier to season.

What You Will Need

• Power tools
• A mounting bracket
• Eye bolt
• Long bolt
• Rough-cut thick planks of wood
• Sanding pads (40-grit, 80-grit, 120-grit, and 220-grit)
• Face mask
• Neti pot
• Soap
• Steel wool
• Plastic scraper
• Large grain salt
• Plastic scour pad
• Oil

The Process

The first step is to mount the cast iron pan securely to a stable surface. You can do this by using a mounting bracket and eye bolt, as described in the "Tools Needed" section.

Next, you will need to strip the factory seasoning from the pan. This can be done using a variety of tools, such as a grinding wheel, sanding pads, or a circular sanding pad. It is important to wear a face mask during this step to avoid inhaling cast iron dust.

Once the pan has been stripped, you can begin sanding. Start with the 40-grit sanding pads and move up to the 80-grit, 120-grit, and finally the 220-grit pads. This process will smooth out the surface of the pan and remove any bumps or rough spots.

After sanding, wash and dry the pan thoroughly. You can use soap, steel wool, and a plastic scraper to remove any remaining residue.

Finally, season the pan to protect the surface and prevent corrosion. This can be done using lard or another type of oil.

Tips

• It is important to take your time during the sanding process and not rush it.
• After sanding, it is normal for the pan to have a yellow or amber colour. This does not mean that the pan is not seasoned properly.
• To clean your cast iron pan, use soap only if all other cleaning methods have failed.

The history of cast iron pan manufacturing

The first known use of cast iron cookware was in China during the Han Dynasty, around 220 A.D. The oldest cast iron artifacts date back to the early 5th century B.C. in the Jiangsu province of China, and such tools were widely used in the region by the 3rd century B.C. Cast iron slowly made its way to Western Europe, likely via the Silk Road, and became important in the 14th century A.D.

In Europe, cast iron was primarily used for artillery until the 1700s, when Englishman Abraham Darby revolutionized cast iron cookware. In 1707, Darby patented a method for casting iron into relatively thin pots and kettles, making them cheaper to produce. This led to a boom in cast iron cookware in the 18th and 19th centuries. Flat-bottomed cast iron skillets became essential pieces of cookware in both Europe and America as indoor kitchen stoves became more widespread.

Towards the end of the 19th century, three iconic American cast iron cookware brands were founded: Griswold, Wagner, and Lodge. Griswold Manufacturing, founded in 1865, was the leading American manufacturer of cast iron cookware for almost a century. Wagner Manufacturing, founded in 1891, was one of the first companies to manufacture aluminum cookware. Lodge Manufacturing, founded in 1896, is one of the oldest continuously running cookware manufacturers in the country.

In the 20th century, cast iron declined in popularity as new materials like aluminum, stainless steel, and plastic became available. However, cast iron has seen a resurgence in recent years, with cooks appreciating its durability, visual appeal, and health benefits compared to other types of cookware.

The demand for old-style cast iron pans

The demand for old-style cast-iron pans is driven by their perceived superiority in cooking performance and their value as vintage items.

Many cast-iron enthusiasts believe that old-style cast-iron pans, with their smooth surfaces, are superior to modern cast-iron pans, which tend to have rougher surfaces due to the change in manufacturing processes. The roughness on modern cast-iron pans is a result of sand that is no longer removed during production. This creates a need for seasoning, which acts as a levelling agent to prevent food from adhering to the pan. However, the seasoning process can be frustrating and time-consuming for home cooks, and even then, issues like flaking can occur. On the other hand, the smooth surface of old-style cast-iron pans releases food more effectively and is easier to clean. This has led to the emergence of modern manufacturers, like Butter Pat Industries, that produce cast iron with a similar method to the old-style pans, resulting in a smoother surface.

In addition to their performance advantages, old-style cast-iron pans are also sought after as vintage items. Any pan made before 1957 is considered vintage, with some of the most popular and quality vintage cast-iron makers being Griswold Manufacturing and The Vollrath Company, which were founded in the late 1800s and early 1900s. The value of antique cast-iron skillets can vary widely, with a super rare Wagner or Griswold pan fetching up to $1,500 apiece, while a mint condition, super rare "spider skillet" made in the 1890s by Griswold can be worth up to $8,000. The condition of the pan is key to its value, with mint, like-new condition being the most valuable. While vintage cast iron can be found in various places like yard sales, antique markets, and online sources, it is important to be savvy and do thorough research to avoid overpaying or ending up with a pan that has issues like cracks or warping.

How to season a cast iron pan

The entire evolution of cast iron can be explained by one simple event: the switch from a smooth-finished surface to a pre-seasoned, much rougher one. Cast-iron diehards swear by pans from the early 20th century, which have incredibly smooth surfaces. The roughness felt on most modern cast iron is sand, which used to be removed during production.

If you want to smooth out the roughness of your cast iron pan, it is okay to do so using fine-grade sandpaper. Be sure to season the item promptly afterward. Here is a step-by-step guide on how to season a cast-iron pan:

How to Season a Cast-Iron Pan

• Wash and dry your pan: Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.
• Rub it all over with oil and buff well: Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. Rub the oil all over, then buff it thoroughly so that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, so be sure to wipe away all excess oil. The pan should feel practically dry to the touch.
• Heat it in the oven: Put the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated.
• Repeat steps 2 and 3: When the half-hour is up, take the pan out and rub it once more all over with oil, buffing it out as before. Then, put it back in the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set down a good initial layer of seasoning.
• Cool the pan in the oven: Turn off the oven and let the pan cool in the oven before touching it.
• Repeat these steps for an unseasoned or stripped pan: If you're starting seasoning from scratch, you'll want to repeat these steps multiple times until a smooth finish develops. Resist the urge to simply slather on a lot of oil, which will become sticky. Good seasoning is made from many thin layers.

Your cast-iron pan is now ready to use! Each time you cook with oil, you'll be adding another layer to the seasoning.

Frequently asked questions