"Dee Dee" > wrote in message
oups.com...
>
> pltrgyst wrote:
>> On 22 Jan 2007 17:49:45 -0800, "Dee Dee" > wrote:
>>
>> Dunno about the coconut oil, but I wouldn't use lard or any other oil
>> that I
>> wouldn't use on my butcher block, and for essentially the same
>> reasons. I use
>> plain old Crisco on my Griswolds.
>
>> -- Larry
>
> I will have to buy some Crisco for just the seasoning. I think that is
> what everyone uses.
>
> Here are some horrific pictures of one (or two?) of the worse
> (inherited) Griswolds. I may have posted these before.
>
> http://www.tinypic.com/44947ef.jpg
> http://www.tinypic.com/3ygpgld.jpg
> http://www.tinypic.com/33a83fk.jpg
> http://www.tinypic.com/42l7la8.jpg
> http://www.tinypic.com/29x65hv.jpg
>
> Somehow they seem unsalvageable to me.
>
> The two Lodge I bought look more on the silver-colored side and
> certainly not smooth on the bottom. I've noticed this about every
> Lodge cast-iron skillet in the shops. Mine I've bought in the past
> were and are smooth. I don't like this rough bottom. What gives?
>
> Thanks for everyone's replies.
> Dee
>
They used to machine them, now they don't. You can sand them smooth by
hand or machine in not too much time. As for the rusty ones, they can
certainly be salvaged in a number of ways. Sandblasting would work well
and is inexpensive. Chemicals such as acid will do it (check auto parts
stores). A wire brush in a drill or angle grinder.

Those aren't bad at all. the wire brush would take that right off.
Maybe follow up with some sanding. Not a tool oriented person, are you?
Got any friends that are?

del