The smoother the surface you start with, the smaller the surface texture that the seasoning needs to smooth out, the harder it is for food to grip the surface.
I am tempted to 1200 grit random orbit a pan and see how good life can be.
Just get a carbon steel pan instead and save yourself some trouble.
Once seasoned it is much more non stick than cast iron and It also is lighter so easier to handle.
For instance: https://www.youtube.com/watch?v=id2GLt8Nd4s
Here is an alternative Piped link(s):
https://www.piped.video/watch?v=id2GLt8Nd4s
Piped is a privacy-respecting open-source alternative frontend to YouTube.
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I didn’t go that crazy, but I did use an orbital sander on a cheap Lodge cast iron pan, and it’s much more non-stick now.
The smoother the surface you start with, the smaller the surface texture that the seasoning needs to smooth out, the harder it is for food to grip the surface.
I am tempted to 1200 grit random orbit a pan and see how good life can be.
Just get a carbon steel pan instead and save yourself some trouble. Once seasoned it is much more non stick than cast iron and It also is lighter so easier to handle.
I think they meant the guy that seasoned his pan like 200(?) times before cooking in it on Reddit. That thing was SHINY when he was done
Yes, that’s what I had in mind
Yeah, on the cast iron subreddit. 100 coats