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?
Steel wool and elbow grease is what it looks like to me.
Isn’t steel wool too fine for removing bumps?
For finishing, sure. But I’d be looking around 600grit for my first pass.
Based on comments I’m not sure if this is bad or good for seasoning?
Not OP but I believe OP is showing this as a bad thing. Mom has been incorrectly cleaning the pan so the patina is all gone. The patina is part of what makes cast iron so good to cook with and takes a lot of time or some effort to build up. So it’s sort of like getting something nice and trashing it.
