What grit did you use for this? I've always been curious about sanding down the rougher surfaces, but haven't pulled the trigger since I've read conflicting results about seasoning after the fact.
this post was submitted on 21 Nov 2024
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There's no reason to sand it down. It just makes the pan worse.
Nah the nice machine finished cast irons with the smoother finish are soooooo much better, take longer to get a good seasoning on them but when seasoned are fantastic
How does seasoning stick on a smooth surface?
Steel wool and elbow grease is what it looks like to me.
Isnβt steel wool too fine for removing bumps?
For finishing, sure. But Iβd be looking around 600grit for my first pass.