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Cookware

Cast Iron and Carbon Steel Pan -- rough or smooth for occasional acidity?

W8lkinUSA | Jan 22, 201909:53 PM     37

I've postponed this post for a very long time in hopes that I would find the answer on the web. Much to my dismay, I must now seek this community's experience and advice.

I have been considering a 12'' pan for quite some time. My current options are SolidTeknics satin/raw/rough, SolidTeknics smooth, Griswold smooth, Wagner smooth, and Lodge rough.

For occasional acidity like tomato sauce and lemon, would a rough or smooth pan surface preserve the seasoning better?

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