I have re worked several cast iron skillets and dutch ovens with a grinder and sand paper.
When you get the surface smooth, then you can season it, and the performance will be greatly improved.
Thanks, I will go that route before even trying it out. I don't have any experience with cast iron but somewhere in the back of my mind I knew it needed a smooth surface to work right.
I did not mean to indicate that your piece is useless by any means.
No problem here.
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