Seasoning a cast iron pan

[creeky]

Originally Posted by CaberTosser

Not sure why so many are recommending surfacing cast iron pans, the textured surfaces are less likely to stick than a flat surface and provide a better surface for the seasoning to cling to. Having the textured surface is a plus when it comes to having nooks and crannies for oil and butter and juices to be under whatever you're cooking compared to something ground entirely flat, but go ahead and customize/vandalize your own property as you see fit.

a textured pan is going to catch (burn) you need a flat surface (even high heat distribution) on a cast pan.


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