will the rough surface of my new cast iron skillet get smoother with time?

Answer 1

Yes....you need to "season" it. The description of how to do that is probably on the label that was on the pan.

Answer 2

Yes

First you want to start off by seasoning it, then as you use it make sure to use a metal spatula when cooking to "help" smooth it out.

Let it smooth out naturally as opposed to scrubbing/scraping it or you will damage it and once it is cracked it's garbage.

Years ago you had a choice of rough or machine smoothed skillets, now they only make the rough surface ones.

To Season the skillet....

Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.

Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.

Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Answer 3

The more you use it the better it will get. Cast iron is the best way to cook so dont give up on it. To help it along you can wipe down the pan with a little vegetable oil and put the pan in a hot oven, about 400 degrees for about a half hour. Wipe out the pan with a paper towel only. You always want to wipe down the inside with a little oil when you store the pan. The oil will not damage the pan in any way it will just make it better. When washing the pan only use hot water, never soap on cast iron, it will ruin the pan.

Answer 4

The inside will stay smooth, the outside will get pretty rough......The cast iron skillet I use now was my dad's and he had it way before I was born, and he has been deceased for at least 21 years. So they do last a long time. Just don't put it in the dishwasher. Before each use you can put it on the flame and sprinkle some salt and wipe with a paper towel and rinse.....It is great for steaks, bacon and frying. But for things like tomato sauce you shouldn't use it.

Answer 5

Yes, although it can be frustrating if you haven't experienced using iron cookware before.
The trick is to for grease and oil to fill the microscopic pores in th iron, and you have to season it before first use,
Today, cast iron cookware comes either pre-seasoned or needing seasoning. But even the pre-seasoned items have to be treated properly.
To season a piece that does not come seasoned from the factory, you have to scrub it good in hot. soapy water to remove the wax placed on it at the facory to prevent rust while in transit from factory to retail outlet. Then you have to dry it well.
Put it on the stove on medium heat for about five minutes. Then carefully rub on a thin coat of Crisco inside and out, put it in your oven upside down. Place a sheet of aluminum foil under it to catch any drippings. Turn on the oven to 325 degrees and bake that cast iron piece for an hour. You might want to turn on the vent fan over the stove, 'cause the seasoning process can create a mildly unpleasant odor. When the hour is up, let it cool to room temperature in the oven, then take it out, wipe it inside and out with a clean dishtowl and store it in a dry place. If it comes with a lid, store the lid separately...and be sure to season the lid, too.
First few times you use it, cook greasy foods in it and just wipe it clean with a towel as soon as it's cool enough to touch. Don't use paper towels, those tend to shed tiny little balls of paper that stick to the iron. Yes, the towel will have to go in the laundry.
Never scrub a cast iron cooking utensil with soap and steel wool. Hot water and a non-abraisive scrub pad work fine.
The item, and any piece that came pre-seasoned, will need to be re-seasoned from time to time.
Sound like a lot of work? It is, compared to steel and aluminum. But for me, and a lot of us older folks who've been cooking for a lifetime, nothing beats food prepared in cast iron. And it pays homage to my ancestors who've cooked in cast iron since before there was such a thing as the United States of America. They matter to me and I hope yours matter to you...
BTW - God bless our friend Gerald above -he's right about other cookware being easier to use, but man, he's a lazy son-of-a-gun. And I guarantee my food done in my iron tastes better'n his!

Answer 6

you probably need to reseason it with cooking oil and sitting it in a 550 degree oven for an hour or so.

Answer 7

Rick, you must be a rookie when it comes to cooking. NO, ONE uses cast iron for cooking. Non stick cook wear is the best. Your gona have food stuck and burning to the iron skillet for years. NO stainless steel. Clean up is so easy. with non-stick.

Answer 8

inside , YES----------outside, NO