Which one seasons faster?

[unfinishedBusiness]

Hey! Just joined. I’d like to know the difference between smooth and rough cooking surfaces. Which one seasons faster?

 

[checkm8]

Welcome!

 

[unfinishedBusiness]

Hello @unfinishedBusiness welcome to the forum!

 

[shenshan5]

 

[Dj Jimmy]

Welcome. Based from experience, the rough surface is faster. Oils sticks better.

 

[Squint]

Hey! Just joined. I’d like to know the difference between smooth and rough cooking surfaces. Which one seasons faster?

I like the smooth surfaces, and if they aren't smooth I take my high speed air Sander and smooth them. To me they are easier to Season and easier to clean after cooking if you cook something that you need to clean. Years ago when I bought cast iron pans, that was back in the 70s, at that time the ones I bought were all surface ground smooth, and they were just as smooth as could be. My older Wagner's And Griswold's are also smooth. There's some early unmarked or unbranded fry pans and griddles and none of them are rough. I think the rough ones are twice as hard to get a nice smooth finish on.

 

[baileyking]

I like the smooth surfaces, and if they aren't smooth I take my high speed air Sander and smooth them. To me they are easier to Season and easier to clean after cooking if you cook something that you need to clean. Years ago when I bought cast iron pans, that was back in the 70s, at that time the ones I bought were all surface ground smooth, and they were just as smooth as could be. My older Wagner's And Griswold's are also smooth. There's some early unmarked or unbranded fry pans and griddles and none of them are rough. I think the rough ones are twice as hard to get a nice smooth finish on.

I completely agree. I prefer smooth surface too coz and it's easier to clean especially food that sticks to the pan.

 

[black clover]

I like the smooth surfaces, and if they aren't smooth I take my high speed air Sander and smooth them. To me they are easier to Season and easier to clean after cooking if you cook something that you need to clean. Years ago when I bought cast iron pans, that was back in the 70s, at that time the ones I bought were all surface ground smooth, and they were just as smooth as could be. My older Wagner's And Griswold's are also smooth. There's some early unmarked or unbranded fry pans and griddles and none of them are rough. I think the rough ones are twice as hard to get a nice smooth finish on.

Thought it wasn't okay to sand rough surface. I might try that! Good idea. I have maybe 1 or 2 rough surfaced ones and I rarely use them because when the food sticks it's harder to clean. I'm tired cooking, I don't have time to put extra effort cleaning.

 

[Alan]

Although some prefers smooth surfaces because seasoning it is faster, rough surfaced tend to hold the initial seasoning longer so more people prefers rough surface.