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I keep reading about having to polish the new cast iron pan. What gives the pan a smooth finish is the build up of the cooking oils used when the pan is seasoned and then used over and over. It's true that some cast iron has a rougher finish than others but it will still fill in with use. In my opinion, the finest of the old pans where also the lightest. Cheap pans are very thick. Dick
 

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I have found that cooking with them tends to make them smoother over time. I have two small skillets that I use daily one made in Korea the other in the U.S.A. the latter did not take as long as the former to become smooth but both are excellent cooking utensils now.
 
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