scott weston

This one was a variable speed Bosch random orbital.

Some companies still make polished pans but they will cost you a pretty penny. Every now and then I score one at goodwill or an estate auction that is in good shape.

I am not sure his pan was properly seasoned and he didn't use any oil on the first egg. Eggs always need a little release agent. I use bacon grease that I save in a jelly jar.

To me it is worth the effort to grind down a pan. Even if you dont get it perfectly smooth, it is worth it to remove the high spots that make it feel like sandpaper. I have been sanding down my pans for years. I sand down used thrift store finds as well.

Cast iron pans still need oil added to the pan when cooking certain items, even when properly seasoned. I love cast iron because the pans hold heat very well. They don't cool down when you add a couple pounds of chicken or beef to them. They keep on cooking. You can take them straight from the stove too into the oven. You can cook on an open fire or the grill. They are very versatile.