They found it was a process not needed. Once the seasoning settled into the cast, the oils and patina would build in the bottom of the pan and make it just as slick as if it were machined. Now, not to mention machining was another "cost" in the process of making pans. I have a new Lodge #10 that I bought about 5 years ago, "not machined" and it's just fine.
Mitch, the process can take "days". If you want to get a nice clean pan, set it on 10 amps and come back tomorrow.
Mitch, theres a guy/who is called the "Pan-man", David G. Smith and he has a web site. I would SERIOUSLY send him a pic of that pan because the 710B in my book is saying it's 1909-1920 but it has the slant Griswold... Also it show's a heat ring, along with "No" Erie or USA. This one is out of my league, I would ask him. I've written to him a couple times, he may take a day of two to get back but If anyone will know, He will! He is the co-writer of the "Blue book".
I agree with Dave on the newer pebbly textured Lodges cooking just fine. The eggs I cooked in my newer #3 Lodge barely stuck at all and it was the first time using the pan. My #6 Griswold had opposite results on it's maiden voyage with eggs. Some theories are that they actually season easier because there's more texture to hold it in and let it build up. But lets be honest here, nothing looks more pleasing than a mirror smooth pan.
Do you happen to have an email address for him? I can't find anything on his site, just a phone number Sent from my SM-G892A using Tapatalk
To all who read this, This came right out of the book of Griswold and Wagner, Via the pan-man's web site. I DO NOT recommend the following methods of cleaning: Throw it in a fire – The intense heat of a fire can severely warp or even crack the piece. Self Cleaning Oven – Although not as great a risk as throwing it in a fire, the intense heat of a self cleaning can warp a skillet. There is also a risk of warping the piece. Sandblasting – This is the cardinal sin for collectors. Sand blasting destroys the patina making the piece a dull gray color. Most collectors will not buy a piece that has been sand blasted.
I still need to get a cheap pan to experiment sandblasting and re-seasoning with. Yes it will turn the metal grey as it does with most metals but re-seasoning with flax up to 6 times I would "think" would be absorbed even better into the pan and then turned back to a darker nut brown/blackish color. I'd only do it on an already pebbly textured pan. Maybe the post 60's Wagner #3 I have will be the guinea pig for this. Pardon me for thinking aloud here, I know this topic has kinda been beat already
No, I wasn't throwing stones here either. I happen to just find that and posted it. It wasn't meant to be mean.
We have a lodge skillet that over the years has become smooth on the dying surface. Not much has stuck to it when it was rough or smooth. I’ve started using Crisbee to keep it seasoned. It works good.
My little collection, Lodge 3, Lodge 6 triple notch, Lodge 10, Griswold 9, Griswold 7, Lodge 5 and a China sandwich griller with a Lodge 8 in oven making brownies
I'd love to leave it running all night but it worries me with all that electricity running through water. I just put it in for its second round Sent from my SM-G892A using Tapatalk
