![]() It was late in the day and I had been planning on seasoning two times after work for three days. The first season was more about corrosion protection then anything else. ![]() I didn't do this, someone at the plant did. It is smooth and looks as if a large grinding wheel was placed on the inside. If you take a look at the photo above, this Wagner Ware skillet is not in the best shape but it is older than the cast iron I will be working on (Made after 1959). You will get out what you put into the skillet. This is an easy project if you enjoy sanding, and oiling your work. Infact if you ask manufacturers, connoisseurs, or regular cast iron cooks they will say just continue to cook with it, season the skillet and time will make the skillet better. This project is not recommended by the mainstream cast iron community. Note: You will get someone in your social circles that will say you have just ruined the skillet, and in every practical way you have changed the way it was designed to cook. If you are not good with power tools, this project is not for you. You are going to grind metal off the pan and then polish it. My advice is this process is for those pieces that are inexpensive ($40), made in the past 20 years, and have a rough cooking surface after an oven clean cycle. In the end this is Cast Iron, but in sentimental value, older pieces have much more cooking time on them and their age/manufacturer does contribute to its overall worth. Old cast iron is beautiful stuff and I don't want you wrecking that on my shoulders. Please do not do this on something that you could actually get financial value if sold to a collector.
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