Second pizza pan.. Cast iron skillet cleanup project.

[roylt]

This one is a facebook marketplace find. Came seasoned but I wanted to sand it off and start "fresh" as I could. Has a number 10 on it but is smaller than the first one I posted about that showed a 8. Probably not as good of quality either but it should make a pizza fine. Got it baking to season now. Hope it turns out ok.

Take care,
P.S. No AC in the house so I really didn't want to run the stove today but oh well. Should be lower 80s next week and cooler.

 

[s4s4u]

Cabela's gets their cast from the same place in China as Camp Chef. It is considered good cast. Maybe not the best but not paying best money. (y)

 

[eveled]

in my experience it all cooks the same. But the older cast iron pans are thinner and not as heavy.

 

[Yaworski]

in my experience it all cooks the same. But the older cast iron pans are thinner and not as heavy.

Especially Griswold.

 

[Kevin]

Awesome, make sure you post some before and after pictures. This one looks like it's got a lot of pits in it. But they don't look too deep.

I see the Smithey Cast Iron here in a local grocery store "Central Market" It's an expensive HEB. No I don't shop there regularly. Anyway, man, the Smithey Cast Iron is incredibly smooth right out of the box. But holy cow, it's over $300 for one pan.

I love finding Cast Iron at thrift stores and doing what your're doing...sanding them down to a smooth surface. I can't see what's the difference between doing that and what the Smithey does. I don't know if there is a difference in the metal? Or is it just the surface prep?

I do have to admit I like Carbon Steel better though. It cooks the same, but is just lighter weight. And personally, I think it cleans up a bit easier. Not sure why. But I have never seen any Carbon Steel in the thrift stores. Not once, and I look. It's something I've started to wonder about.

Anyway, good luck, looks like a lot of elbow grease involved in that pan.

 

[BULL'S-EYE]

I absolutely love cast iron cookware...And, own and cook with a BUNCH of it.
But, for making pizza ...Here's what I use, and highly recommend!
https://lloydpans.com/

 

[roylt]

Awesome, make sure you post some before and after pictures. This one looks like it's got a lot of pits in it. But they don't look too deep.

I see the Smithey Cast Iron here in a local grocery store "Central Market" It's an expensive HEB. No I don't shop there regularly. Anyway, man, the Smithey Cast Iron is incredibly smooth right out of the box. But holy cow, it's over $300 for one pan.

I love finding Cast Iron at thrift stores and doing what your're doing...sanding them down to a smooth surface. I can't see what's the difference between doing that and what the Smithey does. I don't know if there is a difference in the metal? Or is it just the surface prep?

I do have to admit I like Carbon Steel better though. It cooks the same, but is just lighter weight. And personally, I think it cleans up a bit easier. Not sure why. But I have never seen any Carbon Steel in the thrift stores. Not once, and I look. It's something I've started to wonder about.

Anyway, good luck, looks like a lot of elbow grease involved in that pan.

You can't tell much difference between the before and after. The after is just a bit of amber color. The pits are what led me to believe it may be less quality. Should work ok though.

 

[roylt]

I absolutely love cast iron cookware...And, own and cook with a BUNCH of it.
But, for making pizza ...Here's what I use, and highly recommend!
https://lloydpans.com/

I don't have much money in this pan compared to one of those you posted. I bet they are nice though.

 

[XUSNORDIE]

I have a couple sets of Cabela's cast iron pans that were gifted to me on birthdays and Christmas. Yeah China. Burn off all the factory crap. Outside if possible. I use my fire pit. Then season and season again.

To be honest I still use some of the Cabela's stuff. I have a 12, 10 and dutch that seasoned up really good. My only gripe with the Cabela's is the dang Cabela's lettering on the bottom that makes it uneven on stove/grill top. It's fine in the fire pit though.

 

[Jack Ryan]

Pizza stone is the way to go for pizza.

 

[Kevin]

You can't tell much difference between the before and after. The after is just a bit of amber color. The pits are what led me to believe it may be less quality. Should work ok though.

More than likely, if you season it, the pits will fill in with polymerized oils and work our very nicely.

Besides, if it's a dedicated pizza pan, breads don't seem to stick as much as other foods.