Going thru my camp stuff i have a skillet that is starting to flake around the top edge of the pan down to bare metal. Thats issue 1 my other issue is my wife bought me a 15 inch preseasoned skillet and a 6 qt bean pot at costco and I want to actually get them seasoned correctly.

What's the best method for each?
Have grapeseed oil and avacabo oil.
Propane oven , Camp cheif 3 burner cook stove, and a weber grill.

Do I need to strip them the old and new , one not the other?

How's the skillet otherwise?, probably just give it a clean and a LIGHT coat of oil and heat to I think 375/400 upside down in the oven, maybe an hour, let cool and repeat if you think it's necessary...for the preseasoned stuff, why not use it and see how that works, otherwise the same as the skillet...

It ain't rocket science!

NEW: Wash well with hot soapy water, dry thoroughly, wipe with oil of your choice, heat in oven @ 300 till Iron is hot, then let cool and USE THE CRAP OUT OF THEM!!!!!

USED: If not to your liking or of unknown origin, I put them in a low fire and let them burn clean, then follow instructions above!

The new ones are rough and who knows what they season them with the old one just has spots that are flaking off .

Seems like most new ones are rough, polishing takes time and drives the cost up, not a fan of the new rough stuff, and the seasoning, whatever it is, doesn't work as well as on a good polished pan....The new Lodges are rough too....not sure what you can do other than using and keep treating them to smooth them up as much as you can.

I had some newer cast-iron at Camp that was rough. I use old, glass-smooth cast-iron at home and the pieces at Camp really bothered me. Eventually, I took a flap disc and orbital sander and sanded them smooth then re-seasoned them.

I could only do the bottom of the pans which helped tremendously, but I couldn’t get the sides, they are still rough.

So now, when I wipe them out with a paper towel after each use, which is my preferred way of cleaning them, if I rub too hard against the edges, the paper towel will crumble and leave bits and pieces of itself on the inside rim.

One of these days I’m going to replace them with quality, old cast-iron.

On the new thicker and rougher texture cast iron i like to sand them down tell they are smooth with electric mouse sander. Then put a thinner coat of lard on and bake upside down so any ther may pool dont leave a thick spot and call it good.

I prefer old cast thats lighter and thin with smooth surface. It must be easier to make them thick and rough or just less labor so they sell at a cheaper price point.

I have cast-iron that was my great grandmother's as well as new stuff and everything in-between. If you get a piece that really rusted I toss them in a low fire. Low fire is the key put one piece with a lot of build up in th outside wood burner and it got hot enough it changed the shape it was trash.

Toss the grapeseed

Use good ol crisco.

Go to Kent Rollins you tube....that will explain it.

Like noted....take a DA sander with 80 grit and sand that

Rough one down smooth...then season

Kent recommended grape or avocado

I used grapeseed as well…worked great…

The bean pot wasn't too bad its in the oven now , I'll do the old skillet tomorrow and sand the big new one down Monday at work then season it Monday night

correct on the 80 grit , people try to take them to a fine polish and then seasoning doesn't hold , I have not found a reason to go finer than 80 grit on my right angel die grinder , after 3 coats of season I am sliding a fried egg out of the pan that was a complete joke before

not even talking lodge , you can get an egg in a factory lodge on the first use off the store shelf.

I am talking some junk cast iron that had very rough and even spots where the sand had fallen out of the mold and it left high spots in the cooking surface that you couldn't get a spatula over.
I had gotten some of that early 1990s wagner 1891 stuff at a yard sale a few minutes with the die grinder to knock down those high spots and make the rest 80 grit smooth they seasoned right up

the oil , lard , beef tallow, bee's wax , Crisco. peanut oil , olive oil they have all worked for me

I mostly go lard or tallow these days.

if it will sit a long time bee's wax I got that tip from a lady at a Rondy , she said some pans they only use once a year and it solves the sometimes rancid smell of pans left set all year.

He also recommended Flax seed oil too...which is a complete disaster

I like flax seed oil. This was a rusty mess when I got it. Donated it to Kansas fur harvester auction a couple weeks ago. Put the oil on very lightly. Bake at 400 for an hour. Let cool and repeat. This one has 4 coats. Apply lightly. Like oiling the outside of a firearm before you put it away.

Thats the trick, Very light oil of choice, wipe it out with a paper towel, it's just a glisten, then heat and repeat...

Would you ever bead blast a cast iron pan to prep it for reseasoning?

I have done it and it takes forever and a day.

Skillets get a flap.wheel. I have a couple of muffin pans. Can't find a good tool.that fits in the muffin cups. Maybe sand blasting would do the trick. I haven't tried it and don't want to make.the surface more.rough.thst.it is.