Ok, so I have a cheap Cabella's 12" pan that was really sand blasted rough on the inside. So a while back I sanded the inside to smooth out the metal. This led to a very ugly splotchy seasoning as I assume the smooth iron took a different color than the still rougher part.
I recently bought a blasting cabinet and blasted it with glass at low pressure. It made a nice smooth even surface, however when I seasoned it, the bottom of the pan took on a reddish hue, while the sides which I did not blast remained black. I used grape seed oil and put it in the oven for 1 hour at 400 and let it cool down slow. I know everyone says not to blast, but I figured I would experiment on a cheap pan.
I recently bought a blasting cabinet and blasted it with glass at low pressure. It made a nice smooth even surface, however when I seasoned it, the bottom of the pan took on a reddish hue, while the sides which I did not blast remained black. I used grape seed oil and put it in the oven for 1 hour at 400 and let it cool down slow. I know everyone says not to blast, but I figured I would experiment on a cheap pan.