Lately I’ve been cooking everything in my cast iron pans. Once you get the hang of them they’re fantastic.
For this pan I sanded the original sandpaper like texture with an orbital sander then applied many coats of seasoning. Sadly, I may have made it too smooth. The seasoning doesn’t stay on as well as another smaller pan that I own. Which means I’ll sand it again with 40 grit in order to help the seasoning stick. Fingers crossed.
The only thing I’ve heard you want to be mindful of is to bring the temp up a little slowly rather than just starting out at high temp (especially with induction, which heats up even faster). Too rapid of a temperature change can cause the pan to crack from thermal shock.