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The original cast iron skillets were smooth, but modern ones are mostly rough. Butter Pat Industries founder Dennis Powell Jr. explains how cast iron has evolved, the problems with seasoning, and why he makes his pans the old-fashioned way.
How flat should a cast iron surface be to work well for non-stick cooking (after it is seasoned)? I bought an unpolished pan that is factory seasoned, but it doesn't work well
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got my first cast iron skillet but it's used. there are raised rough areas. how do i get it smooth and like new again? thanks! : r/castiron
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