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 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.