In my introduction I mentioned having a new 12" Lodge skillet. My first googling lead me to believe I would need to sand down the rough texture, and so I went. E-bath, RO sander 60 grit, 120 grit, 220 grit, clean, and re-season.
I now know it wasn't necessary, and I wouldn't dream of doing it to vintage, but it's done, and I noticed something I am curious about.
I have re-seasoned it 3 times now. Once with lard, one with vegetable oil, and once with grape seed oil. All three times lead to the same result. The outside bumpy surface immediately turns black again after 1 trip through the oven. The inside surface, even after 6 trips through only turns a (beautiful, admittedly) bronze color.
What is happening here? I know eventually the inside will blacken as well, but I'm curious as to why the textured part blackens so much more readily.
I now know it wasn't necessary, and I wouldn't dream of doing it to vintage, but it's done, and I noticed something I am curious about.
I have re-seasoned it 3 times now. Once with lard, one with vegetable oil, and once with grape seed oil. All three times lead to the same result. The outside bumpy surface immediately turns black again after 1 trip through the oven. The inside surface, even after 6 trips through only turns a (beautiful, admittedly) bronze color.
What is happening here? I know eventually the inside will blacken as well, but I'm curious as to why the textured part blackens so much more readily.