Which is a bit time consuming and takes a little practice, but is a pretty great feature for getting a pan back into working condition in situations where a steel or aluminum pan might be ruined.
I had a few imperfections on a lodge that were catching the spatula, but too big to just knock off with said spatula. After a light 5 minute sanding with an orbital sander, a wash, and a couple hours for the new seasoning to bake on it was back in business.
Now it is my favorite cast iron pan!
(I cook most things on ceramic non-stick though)
You can season aluminum and I think steel (although I don’t see the benefit of steel)
Yes. Aluminum sheet pans for baking and roasting are awesome. They take a seasoning really well and when fully seasoned to a dark brown/black they become amazing tools for browning and roasting foods!
(although I don’t see the benefit of steel)
I could be wrong, but I think carbon steel skillets and woks are supposed to be treated the same way as cast iron.
