The Myth Of A Smooth-As-Glass Cast Iron Pan

Whether your cast iron pan should be smooth as glass or bumpy is a matter of personal preference. Cast iron pans made before the 1950s were created without pre-seasoning and had a smooth finish, whereas modern cast iron pans are often pre-seasoned and have a bumpy texture. Some people prefer the smooth finish of vintage cast iron, claiming it has better non-stick properties, while others argue that the bumpy texture is better for seasoning. Ultimately, both vintage and modern cast iron can take on a nice non-stick surface if they are seasoned properly.

Sanding down a cast iron pan

Cast iron pans made before the 1940s have a much smoother surface than today's cast-iron cookware. Cast iron enthusiasts claim that these vintage pans outcook and outperform modern pans, with their bumpy, pebbly texture. The demand for old-style cast iron is so great that new manufacturers like Butter Pat Industries, Smithey Ironware, Lancaster Cast Iron, and The Field Company have started making skillets in the old style, with a glass-smooth surface.

In the early to mid-1900s, the manufacturing process for cast iron changed. Newly poured cast iron would sit in the moulds for two days or more before being tumbled and polished for a full 24 hours, resulting in a glass-smooth cooking surface. The skillets would be sold unseasoned, and users would season their new cookware at home to make them non-stick. In the late 1940s, manufacturers began to pre-season the pans, omitting the resting and tumbling steps and still achieving a reasonably non-stick cooking surface. This cut the manufacturing time for a single piece from over 72 hours down to about 90 minutes, a huge cost saver.

How to Sand Down a Cast Iron Pan

If you want to achieve a smooth surface on a modern cast-iron pan, you can replicate the old tumbling and polishing step. NEVER use a power tool on a collectable or antique cast-iron pan, as this will ruin its value. This method is designed for modern, often imported, cast iron sold at low prices. It will turn a barely serviceable piece into one you reach for daily.

You can use a grinder for the process, but this can result in an uneven cooking surface and thin spots that don't heat evenly. Instead, use a random orbital sander and various grits of sandpaper, starting with a coarse 60-grit and finishing with a fine 120 or 180-grit for the final polished surface. To get into the corner where the sides meet the flat bottom, use a flexible sanding wheel mounted in a cordless drill, or sand the corner by hand.

The process results in a cloud of fine metal dust, so do it outside and wear safety glasses and a mask. It's also easy to get a finger caught, so wear gloves.

Start with the coarsest 60-grain paper. Sand the surface evenly to keep the bottom of the pan flat. Work around the sides of the pan, taking care to hold the sander at the same angle as the pan's side so that it smooths the entire surface and not just the top or bottom. When the grit on your sanding pad wears down, replace it with a new one. Switch to the flexible sanding wheel and work on the transition from top to side until the entire surface is equally smooth. Change to a finer sanding pad, say 120, and repeat the process. Stop there, or repeat with 180 grit for a supersmooth finish.

Eventually, the surface of your pan or skillet will feel like glass, and will be shiny and mirror-like. Wash the skillet with hot, soapy water and re-season it for a slick, non-stick finish.

Seasoning Your Cast Iron Pan

For seasoning cast iron, use an oil with a middle to a high smoke point like grapeseed, canola, or peanut, or a product like the Lodge Seasoning Spray or BuzzyWax paste.

Start by heating the cast iron either on the stovetop or in the oven until it is warm to the touch. Use a lint-free cloth to apply a thin layer of oil to the entire surface of the pan or skillet. Use a clean cloth to wipe it out, leaving only a thin film of oil on the metal.

Place the skillet or pan, upside down, directly onto the rack of a preheated oven at 450 to 475 degrees Fahrenheit. Bake for 60 to 75 minutes. Turn the oven off and allow the pan to cool enough to touch. Apply a second thin coat of oil and repeat the process. You can season the pan as many times as you like, but two or three times is usually enough to start cooking.

You can turn even the cheapest modern cast-iron pan into a supersmooth cooking machine. However, this is a process best left to inexpensive cast iron pieces that you don't have a lot of financial or emotional investment in.

Pros and cons of a smooth cast iron pan

Cast iron pans have been a cookware mainstay for over a hundred years. However, the production methods have changed over time, and the debate about whether a smooth or bumpy cast iron pan is better continues.

Pros of a Smooth Cast Iron Pan:

• It has better non-stick properties than a bumpy cast iron pan.
• It is easier to clean and maintain. You can use water, steel wool, and even a paint scraper to clean it without damaging the surface.
• It has a more even cooking surface, reducing the likelihood of hot spots.
• It develops a nice patina over time, which can improve its performance.

Cons of a Smooth Cast Iron Pan:

• The manufacturing process is more time-consuming and costly. The pan has to sit in the moulds for at least 48 hours and then be tumbled and polished for another 24 hours.
• The final polishing step in the manufacturing process has been dropped in recent decades, so it is harder to find a smooth cast iron pan.
• It may be more challenging to find proper seasoning techniques, as the majority of contemporary manufacturers produce bumpy cast iron pans.

Pros of a Bumpy Cast Iron Pan:

• It is easier to season, as the bumpy surface provides more texture for the seasoning to adhere to.
• It is more readily available and affordable, as the majority of contemporary manufacturers produce bumpy cast iron pans.

Cons of a Bumpy Cast Iron Pan:

• It may be more difficult to achieve a truly non-stick surface, even with proper seasoning.
• The bumpy surface can make it more challenging to clean thoroughly.
• The bumpy surface may not be as aesthetically pleasing to some users.

In conclusion, both smooth and bumpy cast iron pans have their advantages and disadvantages. The choice between the two depends on the user's preferences, the intended use, and the level of maintenance they are comfortable with.

Pros and cons of a bumpy cast iron pan

Cast iron pans have been around for a long time, and they are still a cookware mainstay. However, the production methods have changed over the years. Vintage cast iron, made before the 1950s, has a smooth finish, while modern cast iron has a bumpy, pebbly texture. This is because vintage cast iron was polished after being removed from its sand mould, a step that has been eliminated from the modern manufacturing process.

So, what are the pros and cons of a bumpy cast iron pan?

Pros

• Ease of seasoning: The bumpy texture of modern cast iron is better for seasoning, as it provides more surface area for the seasoning to adhere to.
• Non-stick properties: Some people believe that a smooth cast iron pan has better non-stick properties than a bumpy one. However, others argue that a well-seasoned bumpy cast iron pan can also become non-stick.
• Durability: Cast iron pans are durable and long-lasting, and the bumpy texture does not affect this.
• Heat retention: Cast iron is excellent at retaining heat, and the bumpy texture does not impact this quality.

Cons

• Difficult to clean: A bumpy cast iron pan may be more difficult to clean than a smooth one, as food may get stuck in the bumps.
• Time-consuming to season: While the bumpy texture makes it easier to season the pan, it can also take longer to achieve a smooth, non-stick finish.
• Uneven cooking: A bumpy cast iron pan may heat unevenly, especially if the burner is significantly smaller than the pan. This can result in hot spots and uneven cooking.

Ultimately, the decision between a smooth and bumpy cast iron pan comes down to personal preference. Both options have their advantages and disadvantages, and with proper care, either can be a valuable addition to your kitchen.

How to season a cast iron pan

Cast iron pans from the late 19th and early 20th centuries have a glass-smooth surface, but cast iron made after the 1940s has a rough texture. This is because manufacturers discovered they could omit a time-consuming step in the production process and still get a serviceable pan. The switch from a smooth-finished surface to a pre-seasoned, much rougher one, is what led to the divide between old and modern cast iron pans.

If you want to achieve a smooth-as-glass finish on your cast iron pan, you can use sandpaper or a sander to buff out the rough texture. Start with a coarse-grit sandpaper (like 60-grit) to take off the bulk of the material, then follow up with a medium grit (like 120-150 grit) to smooth things out. You can finish with a fine grit (180 grit) for a supersmooth finish.

Once you've achieved your desired level of smoothness, you'll need to re-season the pan. Here's how:

• Wash the pan with warm, soapy water, then dry it thoroughly. You can place the pan on a stovetop flame for a minute or two to drive off any lingering water.
• Using a paper towel or cloth, rub the pan with a thin film of neutral oil like canola, vegetable, grapeseed, or peanut oil. Be sure to coat the entire pan, including the bottom and handle, then wipe away all excess oil. The pan should feel practically dry to the touch.
• Place the pan upside down on the center rack of an oven preheated to between 350-500 degrees F. Place a sheet of foil on the bottom rack to catch any oil drips. Bake for 1 hour.
• Turn off the oven and let the pan cool down before touching.
• Repeat these steps multiple times until a smooth finish develops.

How to clean a cast iron pan

Cast iron pans are highly prized for their durability and versatility. They are also valued for their non-stick qualities, which can be enhanced by a process known as "seasoning". Seasoning involves creating a rust-resistant, non-stick surface on the pan through the application of oil.

Over time, cast iron pans can develop a "smooth as glass" finish, which is highly sought after by cooks. This finish is achieved through years of use and proper maintenance. However, it is possible to speed up this process by using sandpaper or a random orbital sander to polish the pan and create a smoother surface for the seasoning to adhere to.

Cleaning:

• Clean the pan promptly after use. Do not let it sit for too long, as stuck-on food can harden as it cools.
• Wash the pan with hot water and a small amount of mild dish soap. Use a cast iron scrubber or brush to scrub away any residue. Avoid using steel wool or metal scrubbers, as these can damage the pan's surface.
• For stubborn, stuck-on food, simmer a little water in the pan for 3-5 minutes, then use a pan scraper to remove the residue once the pan has cooled. Alternatively, use a wooden spatula to scrape off the bits while the water is still boiling.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Ensure that the pan is completely dry before putting it away, as moisture can lead to rusting.

Seasoning:

• Apply a light layer of cooking oil or seasoning spray onto the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.
• Heat the pan on the stove until it is very hot.
• Pour a small amount of canola oil, flaxseed oil, or another oil with a high smoke point onto a paper towel and rub it all over the pan. Be careful not to touch the hot pan with your unprotected hand.
• Wipe the surface with a clean paper towel to remove any excess oil. You do not want a thick layer of oil, as this can result in a sticky, gummy mess.
• Allow the pan to cool.
• Repeat the seasoning process as needed, especially if you have stripped the pan with steel wool or if it was super rusty. For routine maintenance, one round of seasoning should be sufficient.

Removing Rust:

• If your cast iron pan develops rust, scour it with warm, soapy water and steel wool. Rinse and dry the pan thoroughly.
• Apply a thin layer of cooking oil to the pan, inside and out. Be careful not to use too much oil, as it can make the pan sticky.
• Place the pan upside down on the top rack of the oven, with a baking sheet or aluminium foil on the bottom rack to catch any oil drips.
• Bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, then repeat the process as needed until the desired finish is achieved.

By following these steps, you can keep your cast iron pan clean, well-maintained, and ready for your next culinary adventure.

Frequently asked questions