this post was submitted on 21 Nov 2024
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Cast Iron
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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?
Strictly speaking it's still porous at the microscopic level