• Death_Equity@lemmy.world
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    7 months ago

    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.

    • cuicuit@lemmy.world
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      7 months ago

      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.

      • bluewing@lemm.ee
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        7 months ago

        Why not both? Besides, you can’t make home made baked beans or a good stew or bake bread, cakes or pies in a plain high carbon steel pot.

        If you push me to it. I will be happy with just my plain high carbon steel wok and cast iron dutch oven.