The long-standing debate between rough and smooth cast iron surfaces has sparked passionate discussions among enthusiasts for years. After much experimentation and research, I’ve come to a very logical and tested conclusion that lays this debate to rest—at least for me.
Smooth Surface Looks Better! – Looks Aren’t Everything
Many believe that sanding cast iron to a smooth finish is the way to go, but my findings suggest otherwise. That is to say if you’re cooking with cast iron. If you’re going to use it in your bathroom for a mirror to shave in, then a smooth surface is by far the better choice.
The truth is, a rough surface on cast iron offers significant advantages, particularly when it comes to seasoning. A smooth surface may look appealing, but seasoning simply does not adhere as well to it. The texture of a rough finish provides more nooks and crannies for the oil to cling onto, resulting in a stronger and more durable seasoning layer.
Polymerized Oil Bonds To Rough Surface Better than Smooth Surface
If you sand down the surface of your cast iron skillet, you are removing half of the surface area of your pan. Hills and valleys have more surface area than a flat surface within the pan. This means you are removing precious heat retention. This is the whole reason we use cast iron!
Furthermore, when you weld or glue two surfaces together, do you smooth them out or rough them up? You rough them up so the bonding agent will adhere! How is cast iron and it’s seasoning any different? And when you use your cast iron continuously, those tiny valleys get filled in with polymerized oils that have bonded to the surface. And over a short time, those valleys are going to fill in and your cast iron skillet is going to become a smooth surface naturally. And you never have to worry about lifting the seasoning off. And with the continuous use of METAL spatulas, you are maintaining that smooth, flat polymerized non-stick surface.
No More Power Tools on Your Cast Iron!
Using power tools for sanding can be tempting. However, it’s essential to recognize that this approach can often lead to over-smoothing the surface. This is something I now see as counterproductive. Embracing the natural texture of cast iron not only enhances its cooking capabilities but also honors its craftsmanship.
Did you ever wonder why they say don’t use metal utensils on cast iron? Here is why; Because you can scratch up and remove the seasoning that is barely holding on to that smooth surface! But with the rough surface, you can scrape it with metal spatulas all you like. You’re not going to ruin your seasoning.
In Conclusion
In my experience, maintaining the roughness of cast iron has led me to better cooking results and less frustration with seasoning issues. So while the debate may continue among some aficionados, I firmly stand by the benefits of keeping my cast iron cookware on the rough side!