Grinding Iron skillits

**markcrain** · 09-24-2010, 11:19 AM

I have a few old Griswold skillets and the bottom inside is smooth as glass. A lodge I bought was unbelievably rough and even though seasoned, food would stick. I took the skillet out to the garage and hit it with my air grinder and sanded it smooth. At this point the bottom was shiny as you would expect from steel. My question is after I seasoned it and have used it several times why has the bottom never gone back to black. It's not as shiny due to the bacon grease used to season it and it works fine as far as sticking goes but you can really see the the fact it was ground with a grinder.

**Dancing Lotus** · 09-24-2010, 12:25 PM

I have no idea why it's not black. How many times have you used it?

**markcrain** · 09-24-2010, 04:28 PM

Originally Posted by AnnK

I have no idea why it's not black. How many times have you used it?

a dozen times or so. How many times does it take normally?

**KennKonn** · 09-28-2010, 10:51 PM

Keep going...you have a good start but it takes a while for that good seasoning to build up.

**Niele Da Kine** · 07-05-2011, 02:51 AM

Air grinders are the best! It takes quite awhile for it to get back to black, but it will eventually. Fry a few chickens, cook a lot of bacon, greasy stuff is best until it gets black, then basically treat it like teflon after that.