Glass smooth pans

[iconic matz]

I see so many people spending hours sanding down their modern pans to get a mirror finish. and I honestly think a bit of texture helps the seasoning bond better and prevents pooling. Does a rough surface actually ruin your eggs or are we just obsessed with how vintage pans look?

 

[checkm8]

I see so many people spending hours sanding down their modern pans to get a mirror finish. and I honestly think a bit of texture helps the seasoning bond better and prevents pooling. Does a rough surface actually ruin your eggs or are we just obsessed with how vintage pans look?

I agree! some grip is so much better for the oil to grab onto. and also, I've noticed mirror finishes almost often cause the seasoning to bead up and roll off like water on a waxed car. A little bit of texture gives those early layers of oil a place to anchor themselves so they do not flake off later.

 

[BigBob75]

Whichever skillet you purchase and use, always use a good amount of grease/lard/oil and turn up the heat slowly before adding food to be cooked. Don't ever put food in a cold, dry skillet. Guaranteed food will stick!

 

[checkm8]

@iconic matz Have you tried just using a metal spatula to smooth it out over time? If you use a flat metal turner and scrape the bottom while you cook you will naturally knock down the high spots. After a few years of daily use even a modern Lodge starts to feel pretty slick. That's why I love Lodge too.

 

[bigblUe]

My vintage pans are smooth and they cook better than my new ones. There's a reason the old companies took the time to stone grind the inside of their skillets before they left the factory. It takes much less fat to keep things from sticking when you are working with a surface that is already level.

 

[jack novoa]

Texture doesn't really matter as much as heat control and plenty of butter. Most of the time, sticking happens coz people put cold food into a cold pan or they have the heat way too high. I used to do this. If you learn how to manage your stove you can slide an egg on a piece of sidewalk.

 

[yvoxxxx]

I sanded one of mine and the seasoning just slid right off. It looked beautiful for a day but as soon as I tried to fry some potatoes the whole black layer just peeled away. I hated it! I think the factory seasoning on modern pans is designed specifically to work with that pebbled finish. Right?

 

[BigBob75]

This does not sound right. There had to be some kind of coating on the skillet for the seasoning not to stick and slide off.