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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.
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?
