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.
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.
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.
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.
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.
Go like a real man 2000 grit…
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!