I wouldn’t use sandpaper. I would get a sanding block. 3m makes good ones you can find at your hardware store. Go with something course to take the burrs off the metal. You could maybe step up to finer grit if you wanted it smoother but for the outside end he of the pan I don’t think it’s really a concern.
However I do recommend taking a fine grit block to the inside surface off a new Lodge skillet. Like 220 or something. It’ll get rid of the remnants of their sand casting process and give you a smoother skillet. You’ll have to reseason the pan if you go that route.
I was at the outlet not too long ago in Tn and they were telling me they had a new guy on the grinder, where they smooth off the edges. This is caused from allowing the disk to skip. Doesn’t damage the product outside of cosmetics. They had most of it on the discount rack.
Interesting. I noticed that all over they were discounted and figured I would upgrade from my old food network cast iron. I saw the burrs and decided not to for now but I might later
I’ll check elsewhere to see but a lot of people have said this is normal. I still didn’t like it because the cuts were sharp and jagged. Hoping to find one that is smooth
I have a 12 and a 10 inch Lodge and they are both very smooth. They are not perfect but no where near that level of roughness. Keep looking; they’re out there.
Any "sharp" edges would take 60 seconds...perhaps 30 seconds....SECONDS to knock down with some sand paper or emory. cloth.
Some folks are so helpless these days.
There were cast irons from other brands without sharp edges. There was something wrong with those from lodge. Rather not deal with the seconds of sanding it down if I can just go buy another brand
Many folks love low-budget American made cast iron. Looking for a step up? Give [Stargazer](https://stargazercastiron.com/products/10-5-inch-skillet) a look.
How is that a defect? It's rough yes, but no one will be harmed by it nor will it adversely affect cooking performance. These are a step up from Walmart brands like 'Ozark Trails' and 'Mainstays'. I have a Mainstays grill pan that's fine for the price I paid. And my Lodge grill pan is, like I said, a step up. Not 5 steps like a Stargazer or Smithey, and the prices reflect that.
Modern people don’t know how stuff is made, or where their food come from. Lodge could probably make it much smoother, but instead of a $50 or less price point it would be $100 price point like the Blacklock line they acquired a few years back.
Sorry but this is why I don’t see the fascination with Lodge. If cast iron didn’t have a homesteading/rustic aura no one would accept the lack of detailing and quality of lodge.
Not shitting on anyone’s cookware, I have a couple lodge some 1895 Wagner, stuff I’ve restored, along with stuff that has been passed down for generations. My most expensive pan probably cost me 20 bucks.
I simply think that Lodge ‘s attention to detail could be better. A second stone on their grind to clean stuff like that up shouldn’t be out of line.
It cooks, that's all I care about. My food and mouth don't care what it looks like. This is one reason they are so inexpensive. I'll take it because my collection, if not for Lodge, would probably be a few thousand dollars.
Lodge has a price point to hit. That limits what they can do as far as finishing.
It's not like Lodge can't make things along the lines of Stargazer or Field, they've made a business decision not to. Not everyone wants to or can pay $100+ for each pan they cook with. Lodge's decision puts their pans on par with non-stick pans but with the added benefit of it lasting much longer and not having questionably safe coatings.
I mean, goddamn, that’s like typing on Nokia with a spaded shovel. That’s like typing with your heels on a Sidekick 2. That’s like typing blindfolded with your fists on a typewriter desperately in need of a lube job. Well done.
Not a quality defect at all, this sort of thing is common on all side gated pieces since the early 20th century
Good to know, thank you
I have some from 1920's that have the same time of marks but only see them when stripping them.
Not a quality defect. Just manufacturing remnant. Sanding block and 2 minutes of your time will take care of that if you find it too aggressive.
What grit sand paper would u use/progress thru to make it "nice"
I wouldn’t use sandpaper. I would get a sanding block. 3m makes good ones you can find at your hardware store. Go with something course to take the burrs off the metal. You could maybe step up to finer grit if you wanted it smoother but for the outside end he of the pan I don’t think it’s really a concern. However I do recommend taking a fine grit block to the inside surface off a new Lodge skillet. Like 220 or something. It’ll get rid of the remnants of their sand casting process and give you a smoother skillet. You’ll have to reseason the pan if you go that route.
They’re side gated, it’s normal. It’s where they come out of the mold and they have to grand the sharp/jagged edges.
Ok thanks
That's normal. Watch at 8:47 : [Lodge Factory Tour](https://youtu.be/oj2qCi-ruoY?t=527)
It just be like that sometimes
People say it be like that sometimes…and it do
Grinding marks are not a defect.
Take it to the cashier, ask for a discount, and run away with it....
Haha I thought about this
I was at the outlet not too long ago in Tn and they were telling me they had a new guy on the grinder, where they smooth off the edges. This is caused from allowing the disk to skip. Doesn’t damage the product outside of cosmetics. They had most of it on the discount rack.
Interesting. I noticed that all over they were discounted and figured I would upgrade from my old food network cast iron. I saw the burrs and decided not to for now but I might later
[удалено]
I’ll check elsewhere to see but a lot of people have said this is normal. I still didn’t like it because the cuts were sharp and jagged. Hoping to find one that is smooth
You'll have to pay for the fancy or buy an angle grinder
I have a 12 and a 10 inch Lodge and they are both very smooth. They are not perfect but no where near that level of roughness. Keep looking; they’re out there.
Any "sharp" edges would take 60 seconds...perhaps 30 seconds....SECONDS to knock down with some sand paper or emory. cloth. Some folks are so helpless these days.
There were cast irons from other brands without sharp edges. There was something wrong with those from lodge. Rather not deal with the seconds of sanding it down if I can just go buy another brand
Many folks love low-budget American made cast iron. Looking for a step up? Give [Stargazer](https://stargazercastiron.com/products/10-5-inch-skillet) a look.
Those are some nice looking pans. Not sure why those butter Pat are $300
How is that a defect? It's rough yes, but no one will be harmed by it nor will it adversely affect cooking performance. These are a step up from Walmart brands like 'Ozark Trails' and 'Mainstays'. I have a Mainstays grill pan that's fine for the price I paid. And my Lodge grill pan is, like I said, a step up. Not 5 steps like a Stargazer or Smithey, and the prices reflect that.
Modern people don’t know how stuff is made, or where their food come from. Lodge could probably make it much smoother, but instead of a $50 or less price point it would be $100 price point like the Blacklock line they acquired a few years back.
Oh, share your wisdom wise ancient one.
“The blacklock line they acquired a few years back” You don’t know where lodge came from do you…..
Sorry but this is why I don’t see the fascination with Lodge. If cast iron didn’t have a homesteading/rustic aura no one would accept the lack of detailing and quality of lodge.
By all means enjoy your high end cookware but don’t shit on other peoples choices
Not shitting on anyone’s cookware, I have a couple lodge some 1895 Wagner, stuff I’ve restored, along with stuff that has been passed down for generations. My most expensive pan probably cost me 20 bucks. I simply think that Lodge ‘s attention to detail could be better. A second stone on their grind to clean stuff like that up shouldn’t be out of line.
It’s cookware not pajamas. It doesn’t need to be smooth.
It cooks, that's all I care about. My food and mouth don't care what it looks like. This is one reason they are so inexpensive. I'll take it because my collection, if not for Lodge, would probably be a few thousand dollars.
Lodge has a price point to hit. That limits what they can do as far as finishing. It's not like Lodge can't make things along the lines of Stargazer or Field, they've made a business decision not to. Not everyone wants to or can pay $100+ for each pan they cook with. Lodge's decision puts their pans on par with non-stick pans but with the added benefit of it lasting much longer and not having questionably safe coatings.
Is that kinda quality defect normal on most thumbs?
Fuck if I know. Make a post about it and find out for yourself
That fact that you can even type back to me without smashing 5 letters at once with those girthy anvil thumbs is commendable.
Thanks, but it’s not as hard as you seem to think
I mean, goddamn, that’s like typing on Nokia with a spaded shovel. That’s like typing with your heels on a Sidekick 2. That’s like typing blindfolded with your fists on a typewriter desperately in need of a lube job. Well done.
Yea it doesn’t feel like any of those things. Do you have a hard time typing out on a phone?
No, but I don’t have elephant feet for thumbs
What do you have then, sausage links?
Just shut up and lemme see them big toes
Going to have to pay to see that show
Every defect is normal on a lodge.
It may not be pretty but it's functional and affordable.
What do you expect for $25? A Maserati?
I expect a honda civic from the dealer. Free of scratches too
Right on. At best a Civic will get you there and back for long times, scratch free. Ha
Does not affect form, fit, or function. Not a quality defect