JackAubrey
45 Cal.
- Joined
- Dec 5, 2004
- Messages
- 586
- Reaction score
- 5
I have a "modern" Lodge cast iron dutch oven. As most folks know, Lodge makes the inner surfaces slightly rougher than older iron ware,like old Wagners, which was smoother. I was thinking of taking a sander or grinder, and smoothing the inside. Is this unnecessary, or could I damage the iron some how? I'd like some opinions from those with more experience than myself, before I ruin a perfectly good dutch oven. Thanks in advance, JA