I finally did it & 🤌

I have had my Lodge 12” for about ten years. For a while, I was cooking with a marinade that had lots of sugar in it. I burned the crap out of it and could never get the residual carbon off, even with steel wool.

I also have a 100 year old 10” pan I had to restore after a flood in 2001. It was submerged for three days and covered in rust.

When I was restoring it, I sanded it smooth on the cooking surface and the sides. Not polished, just smooth. It has cooked like a dream for over 20 years now.

I’ve always known that when I got ready to re-season the larger pan, I wanted to sand it down.

So, a can of easy off and two days later, I had all of the seasoning and nearly all the carbon off. I used a disc sander attachment for my cordless drill, first 40 grit, then 80, then finally 120. Had to recharge the drill battery once, but got it done.

Five coats of grape seed oil and sevenish hours later, it’s done.

Trying to decide the first thing I will cook on it. I was thinking grilled cheese. Then maybe a big pan of caramelized onions.

Suggestions?