Getting a cast iron skillet surface smooth
I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started flaking. I've used it almost every day and while it is fairly non stick (I can fry eggs in it) I never managed to get a smooth surface on it. Here's a photo of how the surface looks
. While the surface might look like it's flaking, I do not see flakes in the food or when I'm cleaning it. Do you suggest I sand it and reseason it, or will the surface eventually smoothen out if I just keep using it?
Best Answer
You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call "pebbly" in marketing materials.
The pan in your picture has not taken the seasoning in the best possible way, it could have been smoother without the thicker parts. But these are not the dreaded "flakes" of failing seasoning, just buildups which are strongly bound to the pan.
If you insist on perfection, you could strip the pan and reseason it from the beginning, but it's lots of work, and there is no guarantee that your second try will work better than the first, you typically need to go through more seasonings before you get a feel for the craft. I'd say use it as it is, there are no noticeable downsides in the prepared food.
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Quick Answer about "Getting a cast iron skillet surface smooth"
If you want an even smoother result, move up to a higher grit sandpaper and lightly sand the surface. Wash the pan with soap to remove any dust or iron debris and dry thoroughly. Your pan's seasoning has been completely removed from this process. Season thoroughly like you would a brand new pan.How do you fix a rough cast iron pan?
The entire concept of seasoning cast iron, which acts as a leveling agent so the proteins won't adhere to the pan, was a result of home cooks trying to fill in this new, rougher surface. The roughness that you feel on much modern cast iron is sand, which used to be removed during the cast iron production process.Why does my cast iron pan feel rough?
Because cast iron is porous. Field Company explains it like this: "If you put cast iron under a microscope, you'll see that its surface is bumpy and porous, and those bumps and pores expand once the pan is heated.How to Smooth Rough Cast Iron - Remove Pre Seasoning on Cast Iron for Non Stick Cooking
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Answer 2
I like using a metal spatula with a flat front and slightly rounded corners. I use this for most of the cooking I use in my cast iron pans.
A quick scrape frequently will knock the high points down in the pan over time.
This will never 'smooth' the pan, but it will keep it from getting rougher.
Answer 3
You may wish to sand/grind the cooking surface of the pan using a rotary drill with a sanding/grinding disk. See YouTube for videos describing the process. You must, of course, reseason the pan as if it were brand new.
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