Indaswamp wrote: jehler wrote: flightstopper wrote: Indaswamp wrote:
flightstopper wrote:What's the importance of the pan being smooth? Just non-stick?
smooth = very even heat and very non stick.
they use to polish new cast iron with bricks before cooking on them.
What about using a scotch brite pad on a angle grinder to polish? To harsh?
best technique is to strap them to a midgets feet like snowshoes and make them climb sand hills. This will smooth out the sides as well as the bottom.
inside the pot is what matters.
noshitsherlock, you strap the bottoms to there feet so you polish the inside, crimany, it's like you never strapped pans to a midget before
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