Hi. I'm new here and a pretty inconsistant cook (but I love food and am improving). Anyway, I inherited my grandmother's cast iron pans and didn't know better and used them to simmer tomato based sauces. The acid ruined the 70-some year seasoning and now black bits of carbon are flaking off.
Please don't say, "Just continue to use it."
I don't want to eat the little black bits of carbon.
Would I ruin these pans if I sanded off the flakey stuff?
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