4 ms·

How could the quality be lower? Isn’t it just a cast piece of iron?

• ComputerGuru 7y ago
  The pores are so much smaller and the skillets weigh noticeably less. I’m not surprised you can’t season a modern cast iron skillet, the surface is so horribly rough nothing can bridge it. I fought for years with seasoning skillets and did the flaxseed and the anodizing baths and everything between then gave up and bought a Griswold dating to just before the turn of the century - never had to do a thing after cleaning and oiling it the first time, it’s probably been five years or more.
  • Moru 7y ago
    I also gave up with my new pan. I took the sander to it and now it's nicely smooth and seasoned :-)
  • KozmoNau7 7y ago
    That is part of the reason why I bought a good carbon steel pan instead of a cast iron one. The way they're produced (stamped from sheet steel rather than cast) ensures they have a perfectly smooth surface, rather than the pitted uneven surface of a modern cast iron pan. Professional chefs have been using carbon steel pans for decades for a reason. In my view, they have all of the upsides of cast iron, with none of the downsides. And they're surprisingly inexpensive at kitchen supply stores.
  • dragonwriter 7y ago
    > I’m not surprised you can’t season a modern cast iron skillet, the surface is so horribly rough nothing can bridge it. Many sources recommend sanding before seasoning, and note that manufacturers that preseason don't usually do that. Outside of some fairly intense misuse, I've honestly never had to do reseason after even boring old canola/soy seasoning without sanding, so I've never bothered. > gave up bought a Griswold dating to just before the turn of the century So under 20 years old?