60
Cast Iron Chicken Thighs
(lemmy.world)
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.
I think in the early days of glass tops they could sometimes scratch or break the glass if they weren't completely smooth in the bottom. Beyond that, there's no reason for them not to work.