this post was submitted on 04 Aug 2023
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Sand the crap out of any new pan can make a 'meh' pan into a 'muah' pan. A lot of them aren't nearly as smooth as they could/should be. We bought a cheap one that was quite bumpy, sanding down was a night and day difference.
I think one of the things a lot of people miss in the bifl mentality is the requirement of maintenance, care, and in this case alteration. My post mentioned knives and watches and boots. Learning the right tools and techniques and treatments for those things is just as important as buying the right thing. Good post, I never would have known sanding down a cast iron to make it smoother would make it a better performer.
I heard that the bumps were there to help the seasoning stick. Actually, looking it up and the point seems moot - with people disagreeing as a matter of preference. So there is a bit of nuance there.
I actually have a Lodge that has gone smooth just from the daily use of repeated oiling and scraping and of course carbon buildup.
I had a lodge that I didn't do anything but cook on, didn't have any issues. The ex got that one. Had an old crappy one that I couldn't get to non stick the way my lodge did, then I sanded and seasoned it well before next use. By far my favorite pan years later.
It's kinda funny just how strong folks' opinions are on this.
I've also done rock salt scrub + reseason in oven, and that's completely turned around whiny pans.
There seem to be a thousand ways to get the pans to behave like we want, but the most important being continual use.
Especially with bacon 🤤