Wife got me a big Lodge pan. Like most of the newer stuff, it is pretty grainy. Would I be better off to take the sander to it and smooth out the inside before seasoning?
Also, which of you has the seasoning part down to a science? I’ve seasoned a couple others but have not gotten to a nonstick pan.
I have tried lard and canolla oil. Probably vegetable oil to. Every time I cook it turns into a scraping with hot water match to get it clean. Lately it ends with a heavy dose of a scotch pad and hot water.
They come out slick but something just isn’t right.
Also, which of you has the seasoning part down to a science? I’ve seasoned a couple others but have not gotten to a nonstick pan.
I have tried lard and canolla oil. Probably vegetable oil to. Every time I cook it turns into a scraping with hot water match to get it clean. Lately it ends with a heavy dose of a scotch pad and hot water.
They come out slick but something just isn’t right.