FuglyDuck , 1 month ago The bottom of the pan is usually rough, and it’ll put scratches in the ceramic cook top over time. Polishing that out and re-seasoning helps prevents that. It also allows you to do the pan-shake-stir thing more smoothly. (You can also go the non-ferrous thin stuff approach.) Cast iron needs to be seasoned; if you’re getting it used I’d recommend stripping it down and redoing it.
The bottom of the pan is usually rough, and it’ll put scratches in the ceramic cook top over time.
Polishing that out and re-seasoning helps prevents that. It also allows you to do the pan-shake-stir thing more smoothly.
(You can also go the non-ferrous thin stuff approach.)
Cast iron needs to be seasoned; if you’re getting it used I’d recommend stripping it down and redoing it.