Don't sand your pots, you'll be sorry later. If you want that smooth pan my advice is to buy one, then strip and refinish. That pre seasoning needs to be stripped off with lye. Sometimes a good acidy food with tomatoes can do some damage to it also. It's very tough when new, lol. Your pots look clean, I would just keep using them. You'll be adding your own finish every time you cook.
My favorite piece for an omelette is a Skookie Mini Skillet. It was a cast skillet for making cookies, came in a cookie making kit. Anyway, it's a helluvva pan and I use it all the time. They can be found cheap. About 7" diameter, it's perfect for a 2 egg omelette and the low lip makes flipping it easier than in a # 3 or #4. It ain't a griswold, but it might cook as well or better.
I did decide to skip the sanding and plan to season my way through it instead. I got about a dozen rounds in on the little one today and it's beginning to fill in.Don't sand your pots, you'll be sorry later. If you want that smooth pan my advice is to buy one, then strip and refinish. That pre seasoning needs to be stripped off with lye. Sometimes a good acidy food with tomatoes can do some damage to it also. It's very tough when new, lol. Your pots look clean, I would just keep using them. You'll be adding your own finish every time you cook.
This is the original non stick cookware. I like the little stainless scours to clean them with mostly just water, some dish soap sparingly, once in a while. If you get into a spot and get some rust..Vinegar is your friend. Use that stainless scrubbie with the vinegar and re-oil. Treat the pot right, your finish will last a long time.
Crisco's smoke point is 490 degrees.......so 450 works good for seasoning and that surpasses the heat typically used in cooking. Flat out works. Other oils also will work, just keep in mind their smoke points so you don't fill your house with that smoke while re-seasoning
I do know what a 12" feels like to the back of the head compliments of my dear ol mom! Lol.
Steak and mushrooms, little pat of butter.... doesn't get much better than that!
I do this at least once a week....
Nectar of the gods.........?
Good luck at the thrift stores, there's folks that make the rounds to those regularly.
It's out there, flea markets are good..........My best advice is to buy the pans that have tons of built up junk on them. Everybody wants Griswold. Almost to the exclusion of anything else. The pieces are almost indestructable. I have a Waterman 8 bay muffin pan that had tons of green paint on it, it was flat out nasty bizness. But it came out of the lye like new.......was made in 1860
