They'd have to sand it down more before they seasoned it.

That’s a great idea

it would be good if Kent did the QC

Hell yeah!!

@@theuglybiker, I agree and believe it is all about the dollar and cents why they don't sand them smooth. Personally I think they are doing a disservice to their customers/clients by selling them SO ROUGH! I would be willing to pay an extra $5.00-$10.00 per piece to have it come SMOOOOOTH with NO grittiness as well as a decent seasoning. The roughness is probably the MOST disagreeable part of their products! If I "need" another Cast Iron cooking tool/skillet/Dutch Oven/whatever, Lodge will continue to be my Go-To for Cast Iron. That is unless I can find an OLD piece such as Wagner, etc., that is still serviceable without holes or damage for a really good price. I dont buy them to turn for a profit, either. I USE them specifically for COOKING, My Friends! Anyway, thank you Kent and Shannon Rollins for this nice expose' of the new line of Lodge skillets as well as for all your efforts to bring your expertise to school us faithful followers. God Bless you and..... Overnout

A LONG time ago, before Kent was born, Lodge did just that. I've got a few. steve

@@steveskouson9620 I have a couple of old smooth Lodges

Absolutely! They could bridge the gap between $150+ 12" good skillet and well... $35 ehh. But hey. A little elbow grease and some good work can turn a $35 into an early 1900s machined skillet too. The Rollinses have a video on that to help out on that too. God bless us all

Finex

Finex

Thank you John for watching

Legacy Matters.👍

And God bless you

how are you 63 and just staring with cast iron? I'm 40 and I've been around cast iron since I was a little kid.

@@clblanchard08 Lol, I'm 62, and the only cast iron I knew growing up was the griddle my Dad would cook pancakes on for Sunday breakfast, my Mom loved Teflon(ptui!) and aluminum sauce pans( ptui again!). My wife introduced me to cast iron, and I've never looked back.

Please teach these heifers now a days how to cook and be amazing like you!!

@@bryanbatton01 I couldn’t help laughing at your comment. Many young women are not taught how to cook by their Mothers. Others are simply too lazy and it’s easier to just order out or eat junk from cans and boxes. I’ve always advised young men to find a gal who can cook and keep the home, over one with pretty looks. Looks fade but a good cook is never out of admirers.

@@fishnlady amen

It’s not that much work to sand it down. For $30 you get a skillet, and 30 minutes worth of effort to sand it down. I would rather do that than spend $200 on an already smoothed one.

How much does the regular 10" weigh ? could you weigh it for me ? Here in my country costs an hefty price, I wanna know for sure what I'm buying

Yeah I feel like a lot of these premium cast iron skillets aren't really meant for everyone. I personally use a 25 dollar lodge, but I bought a $115 stargazer skillet as a wedding president for a friend. These skillets are for yuppies and presents, they don't necessarily make sense to purchase for yourself because a standard lodge is just such a better deal

instablaster...

Cast iron skillets in every kitchen

I’d vote

He'd have this veterans vote .

@@QuantumPyrite_88.9 THANK YOU for your service!!!!!!!!

@Mistyvalley - Thanks back to YOU .

Thank you for watching and God bless you as well

That old stuff is the best

Thanks Kyle

I would like to see that, too.

Not a video without Bertha

Excellent idea!

@Joey Barreras spyderco military. Or an old school sharp finger if you dig fixed.

I would love to see a video on pocket knives too.

Thank you for watching David and the new book will be out in March

This is 'crazy' . . . I think the harsh browns was the first video I watched too from Kent and was hooked from then on as well 😎😁

I agree with the bacon concept totally and have found that making cornbread helps tremendously. I usually put oil in the skillet and heat while I'm preparing the batter. Once the oil is good and hot I pour in the batter and let I do its thing in the oven seasoning the skillet and making the CB for my favorite stew, chili or a pot of beans.

@@rw9573 omg! That sounds so freaking good! Yum!

I made pancakes in mine first 😖😖😖😖 luckily it was a lodge and it was only $10 at Target after the coupon

If Bacon was the answer, the question is a GOOD one! (Sorry Ronald W.) steve

@@rw9573 I use bacon grease instead of oil for the cornbread Bonus, I get bacon too.

Thanks Peter for watching

I wish they would too. Their iron is rough as a corn cob. Terrible quality.,

I'm not pleased with mine. I use it once a month to cook a steak so I can live with it sticking a little. While the cooked steak is cooling, I rinse the pan with water and scrub it with a chain mail type scrubber. Rinse and put back on the stove to dry the water. Then I reseason it until the oil starts to smoke and then I let it cool while I enjoy my steak. I've noticed that lately there is almost no residue sticking so the new design might be good after many seasonings.

James clark - The Quality is not fine on Lodge. Did you you not watch this video? He had a new pan with an imperfection in it. You paying good money for a defective product? No one has said a thing about buying cast iron made in China. I can tell you’re new to this Pard. That’s alright, hang in there all will be fine. Look, if you want good cast iron, buy the antique stuff, like Griswold. The old ones were made right. Lodge produces junk. The sand molding they use looks more like gravel. You shouldn’t have to sand a new pan. Learn more about cast iron cooking implements. Hang in there.

It does not affect the cooking at all though

@@657449Try this... Use it more often. The chain mail is brutal, about scrubbing off seasoning. Use a stiff bristle brush, instead. & You don't need to heat it to a scorching point with oil. Heat it up to 225°, then wipe with a Thin layer of oil. Let cool as the oil gets absorbed.

Glad to help Richard and Thank you for watching

Thank you for watching

Thank you for watching

Our pleasure

Best standard Lodge prices I’ve found have been Walmart sale prices, in store.

Thank you John for watching and God bless you as well

Thank you Jimmie for watching

Little Bertha camp stove!

That's a damned fine idea! I hope they give you a piece of the action!

Thanks Donald for watching

Cowboy Kent Rollins could pull it off for sure . I want a giant Cowboy Kent poster for my man cave / machine shop . Right next to the fridge with the keg of beer in it .

simp

Don Quixote and made in USA 🇺🇸!!!!!!!!!

Don Quixote he's the next Tim Allen.

"Theres a dragon on the sword! Theres a dragon printed on the sword"

Kevin Brown I love my carbon steel knives. I got a couple of Old Hickory they sharpen up nice.

I have my Dad's Old Hickory knife that he kept in his chuck box and I have bought three more to go with it.

Thomas Grant I get them at yard sales lol people throwing them away.

Kevin Brown - Those old knives are great aren’t they! Seems that these days,folks want stainless steel everything. When it comes to a good working knife I go for carbon steel every time. Easy to sharpen, and good working edge. Old hickory and Green River knives!

I have an old hickory that's probably about 30 years old! Passed down to me from my Dad. Love it!

Thank you for watching

More to come!

Always uncover inside

Thanks for watching

I go to Lodge's factory outlet and buy seconds. They might have a pit or bump, but they work just fine!

God bless you as well

Thanks Ryan

Thank you for watching and God bless you

Thank you Glendon for watching and that looks like a good pup you have there

Thank you Mark for watching

Thanks for watching

Thank you Justin for watching

God bless you as well

Thank you for watching and God bless you as well

She is the love of my life and I never take her for granted

Any tips on how to smooth it out?

@@TheTijl8032 I just use and season. If used regularly and cared for properly, it will smooth itself. As it builds up seasoning(not crusty crud) it will start to become smooth. It won't be the glass like surface. But then again, that glass smooth surface iron does not hold onto seasoning as well as something with a slight texture to it.

Hat off in the house, I thought everyone knew. Good day sir

For sure

Wm H oh yeah, cooking with lard really helps with solid flavor! You can also use filtered bacon fat. I picked some up recently and do not regret it.

@@IAmTheRealBill believe it or not, i stopped at a Bucee's the other day for fuel and when I went in the pay and window shop...I found they had a bucket of filtered bacon grease for like $10 so grabbed one to try...lol

Best thing to cook with

Thank you Brianna for watching

Just buy a standard one , use some 40 grit paper and re do the seasoning. I did it on my Iron skillet and worked well

Thank you for watching

Guy Lewis one of my favorites😉

Welcome!

Thanks Guy for joining us

@@CowboyKentRollins thank you for all that wisdom. I'm digging a pit in the yard today and start cooking. Love all your stuff

Thank you Marty for watching

I just ordered one . It will be #58 in my collection . All the best .

SAR TRACKING - Let me get this straight. You just saw that man show you a pan with an imperfection in it, and you went out and got one......?

What is "nan" graycloud ? I'm not remotely concerned about a minor imperfection because I know how to remove it .

@@QuantumPyrite_88.9 I think he meant "that man", the internet rage had his fingers all in a muddle lol! But yeah a lot of cast iron pans because of how they are cast have small imperfections, easy to fix and never seems to affect functionality.

SAR TRACKING - if you want to pay good money ( $60.00) for a pan with flaws, that’s your business. If you want a excellent skillet for less, go to an antique store and find a Griswold. That’s like the people saying Harley Davidson is better because it’s American made. Cost an exuberant amount and leaks all over your garage. But it’s ok because it’s a Harley. Demand better. Lodge’s sand casting is terrible.