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 3 points 7 months ago (1 children)

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 1 points 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.

[–] Anticorp@lemmy.world 1 points 7 months ago

I think the max I used was 600, possibly 800, and it made a huge difference. If you use 1200 then that'll be one sexy pan!

[–] teamevil@lemmy.world 1 points 7 months ago

Go like a real man 2000 grit..