AggieChemist said:
Tx-Ag2010 said:
Just don't sand them down too much... It will make it difficult for the seasoning to stick.
Tell us more about how hard you sand affecting chemical processes at the molecular level.
The seasoning doesnt chemically bond to the iron, does it? That is purely a physical bond created between the polymerized fat and the surface of the iron.
The surface of the iron will make a difference in how well the seasoning adheres. The flip side is that a smooth iron surface does not require the seasoning layer either. Seasoning is little more than a built up surface that makes the pan smoother, it does not do anything,other than that in terms of cooking.