Just noticed this. When I bought a Darto at the shop they told me to coat it very lightly with an oil like olive (I used coconut) and then put it on high flame for 15 mins. Repeat for a total of three times before using. It works, but it’s really no different than any other carbon steel or iron pan. If for some reason your seasoning wears a thin, just get basically any greasy or fatty oil on there (edible, of course) and heat that baby up for a few minutes.
btw, today is 50% off all Darto. Unfortunately the fx is not so favorable as in years past. I paid just under $30 (full price) for the 27. Love it.
I did this recently with a lodge pan I bought in 2019 (no judgement please, only bought it as I was changing countries). Last year, “for science” I took an orbital sander to it. It took about 45 minutes to get it reasonably smooth. 90 minutes to get it what felt perfectly smooth except for a spot or two where there were pits.
I gotta say I really love the difference. It just feels sooooooo much smoother. Does it translate to what’s in the pan? Not sure but anecdotally the seasoning has been sturdier and it’s been easier to clean.
Sanding is cool! I had kind of pitted the bottom of one of my stainless steel pots. Still useable but I am a little OCD with some things and eventually decided to give it a try and was willing to toss it if it failed. Read lots of stuff that said "don’t, you’ll ruin it. Can’t remember if I went as low as 600 but some 1000 and then 2000 to finish did the trick. Almost too smooth. Like a mirror. Think I went back and finished with 1000.
Liked it so much went and sanded the inside of my Moka pot that got a little fouled using the very minerally water in Argentina. Cleaned it up like a champ.
Toothpaste also works great for buffing out little scratches. About at 3000 grit.
I’m with you on preferring carbon steel to iron as well as Darto to Lodge. I do love my Dartito, I just don’t really think it’s worth paying current price (70ish) and then paying for the heavy shipping to the US when there are alternatives. 50% off makes it OK. Still don’t love it with shipping but I guess not bad considering how long it will last.
I haven’t looked in a long time but I think compare to today’s prices that Darto might even be more expensive. Also last time I looked Debuyer is about the same price in the US as it is in Europe.
Another one from Argentina. I think they’re a fairly new company and I have not seen the pans in person. They have a broader variety and what looks to be a slightly better design than Darto although they’re also more expensive. I’ve heard they work very well.
They’re currently offering 55% off and I think the code SALT15 will get you an extra 15% discount.
Can’t imagine why a person willing to spend $200-$300 on a cast iron skillet doesn’t go buy a near-mint condition Griswold from a reputable seller on eBay. Thinking that a new skillet that’s come out lately is better than a Griswold is gilding the lily.
I’ve heard of certain physical stores that have a decent selection, but then probably offer the catalog as well on eBay. Still, it would be nice to be able to handle one before you buy it.
It’s so funny, I have a whole hanging pot rack in my kitchen with the very best 3.5mm copper Mauviel pots and pans and now they are all essentially decorative. I do nearly everything (and that is a lot!) in my Griswold stuff.
I have my country grandmother’s no. 10 skillet (looks identical to Griswold with a heat ring but no logo, just the number 10) but recently bought a cheap smaller Lodge exclusively for cornbread, since the only time I’d use the larger one for that is holidays. For cornbread at least I think the bumpy surface is a feature not a bug!
