I have several very old pieces of cast iron. Each one has an almost mirror like finish on the surface and I know that they are well seasoned and sometimes food still sticks. I've looked at new CI in stores and I've noticed that all of them have a very rough, sandlike surface. I assume that this surface is imparted to the metal through sand casting, the process of molding compressed blocks of sand and pouring molten iron into the cavity.
Seems to me that this surface is not conducive to any non-stick cooking no matter how well seasoned the utensil is.
Anyone else have any ideas on this.
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