Cast Iron Pizza Pan very rough

[BrianGSDTexoma]

So the Cast Iron Pizza Pan I got is very rough. Guess I need to sand. I don't have any electric sanders. Guess need find an attachment for drill. Will just one of those round sanding disc work you think or should I just hand sand?

 

[indaswamp]

My grandfather use to tell me that they took an old style brick and sanded the inside of cast iron with it...just a little water in the pan. Very time consuming, but when finished, smooth as glass and a mirror finish. Once seasoned with a good patina, better than a nonstick pan.

 

[chopsaw]

You don't need to sand that , unless you really want to . That's the way the new stuff is , because it's hung vertical when the " seasoning " is applied . The rough surface helps to keep the spray from running off .
Just use it and it will be as non stick as a smooth surface .

 

[BrianGSDTexoma]

You don't need to sand that , unless you really want to . That's the way the new stuff is , because it's hung vertical when the " seasoning " is applied . The rough surface helps to keep the spray from running off .
Just use it and it will be as non stick as a smooth surface .

Thanks. Not sure yet what going to use for as I cant do pizza's very often but will figure something out.

 

[SmokyMose]

So the Cast Iron Pizza Pan I got is very rough. Guess I need to sand. I don't have any electric sanders. Guess need find an attachment for drill. Will just one of those round sanding disc work you think or should I just hand sand?

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I wouldn't worry about it. The 15" pan that came with my KUDU grill is very course textured like that, but after seasoning a couple of times it's non-stick as as can be.
I'm thinking Focaccia bread maybe...

 

[SmokinVOLfan]

I have one exactly like that and was the same way when I got it. You are good man no need to sand!

 

[BigW.]

I assume that is a Lodge. As said before, that is how new ones come. It will work fine.

 

[BrianGSDTexoma]

Thanks everyone.

 

[Smoke-Chem BBQ]

I assume that is a Lodge. As said before, that is how new ones come. It will work fine.

I'd wondered about that. The Lodge stuff all looks like it was sand cast in very coarse sand, with nothing further done to it. I've avoided buying any of it for that reason, but also because my two 100+ year-old skillets and dutch oven do most of what I need cast iron to do anyway.

 

[chopsaw]

. Not sure yet what going to use for as I cant do pizza's very often but will figure something out.

Not sure what your diet allows , but I know some use it on the top of the stove . All kinds of uses for that .

 

[xbubblehead]

Not sure what your diet allows , but I know some use it on the top of the stove . All kinds of uses for that .

They are great used as a Comal for frying tortillas or any flat bread.

 

[OldSmoke]

If you use it for pizza, pre-heat in the oven, and then use parchment paper under the pizza.

 

[civilsmoker]

Very normal for CI, these days, works the same as smooth. Many of the new brand ones (not lodge) are porcelain covered, but they still work nicely as well.

 

[Brokenhandle]

Have to say thanks Brian! Hadn't used mine for awhile so had to change that...last night's pizza

Rough like yours but dang was it good!

Ryan

 

[chopsaw]

last night's pizza

That looks great . I used mine last night to do garlic bread . Pre heated for an hour , then used foil to put the bread on . Came out great .

 

[Bumppo]

That's similar to what I do. It's more like an accelerated break in process than re working the skillet. Except I take a step farther.

I take a wire cup brush on a drill and give it a quick shot with that. And then I do a round of seasoning in the oven.

 

[uncle eddie]

I bought a huge antique CI skillet to get the smooth surface. Love it. It holds 5 hamburger Pattie’s. Had to scrub a little and reseason it, but it works great. (Pics)

My new, smaller, much rougher CI skillet still is pretty non-stick. But not quite as good as the old smooth skillet. Maybe 90% as good.

 

[chopsaw]

Mine is actually starting to smooth out some . I did season it when I first got it . Just over the factory seasoning . My dedicated bacon pan . Gets a lot of use .

 

[1MoreFord]

If you have to have a smooth surface get an angle grinder and use flap wheels to smooth it down. Start with a reasonably coarse wheel and go toward finer grits. If you have a square type pan you'll need to get one of those little triangular type sanders to do the corners. I do like the smooth pans better than the rough ones but not enough to go to the trouble to smooth them out. Pizza pans don't need to be near as smooth as frying pans intended for eggs and the like.

 

[bill1]

I wouldn't put anything between my pizza, bread, or anything I was doing in my CI pizza pan. (Someone suggested parchment paper?) And mine is rough just like yours.
And works great on the stove top too. The lip on mine is over 1/4" high. No good for fried chicken or scrambled eggs but works fine for tortillas, fried eggs, and light stir-frying. Easier to get a spatula in for turning than a conventional pan.