Carbon steel vs. Cast iron

Skillets, dutch ovens, woks, griddles, etc.
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Re: Carbon steel vs. Cast iron

Post by SVonhof »

jess wrote: Fri Apr 30, 2021 10:07 am Some time back I was gifted a Lodge Logic 12" skillet that the finish seemed too rough. I started with 80 grit &
worked up to 250. After seasoning it was great but I would not do it over,- it takes too much beer - I meant time
I think that a couple months of frying bacon, burgers, and taters will smooth it out just fine. JMHO ;)
Metal utensils will help too.
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
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