[TheForge] RE: Cast Iron Pan

[Doug Ayen]

Bob Ehrenberger sang:
> 
> For mechanical cleaning I use a cup brush on the angle grinder.
> 

Here's a question for you all: the cast iron pans I got from my grandfather
have a very smooth cooking surface, modern ones usually have either the
original as-cast rough surface or a machined surface with plenty of ridges.
For the new pans, would it make sense at all to polish up the surface a
bit, or should they be left rough? My grandpappy's stuff seems to work
a lot better in terms of non-stickiness, given an approximately equal 
amount of seasoning, but I'd like to hear other opinions.

(ob blacksmithing)If a polish is recommended, to what grit/polish level
do you recomend?

--doug