Polishing a cast iron pan by hand - 100 hours

[@frenchtoastflip]

I hate scratching sounds so i skip over large chunks but I am always amazed by the differences in the beginnings and ends of the videos

[@chrissinger24]

I was sad they didn’t polish the sides, also with the amount of oil they put on the test cook any even rusted cast iron could skid around an egg with that much oil.

[@samuelmorrow7758]

Does it hold a seasoning? What’s it like to cook on? Please do 100 hours of seasoning on this pan as a sequel.

[@heartdyedpurple]

From what I’ve seen in other videos doing the same thing, it does not hold a seasoning because it’s too smooth

[@Baff1980]

what kind of paste are u using and can use for polishing knives edge

[@andrewmccarty]

Bro you must have the strongest hands in the world. I can't imagine the amount of hand cramps you get from doing this.

[@corpsie-diytools38]

I'm guessing he did it in November

[@user-tq5lu1wp7e]

You must have strong arms after polishing hundred hours.👍👍👍👍👍👍

[@gwynadams4069]

What was the point of that? Why take off the seasoning (and only on the bottom), and not reseason it?

[@HotelPapa100]

Yup. I don't see why anybody would do this. You had the natural cast iron skin. Pretty non-stick and corrosion proof on its own. And you go and expose all the inner grain of the cast iron, making it rust by just looking at it. But i guess a person who does eggs over easy (in oil.... shudder) can't be trusted with anything...

[@corpsie-diytools38]

The surface is too smooth for seasoning to get a good mechanical bond. If they continue to cook on it, the acidity from the food will etch the surface, allowing any seasoning to bond well. TL:DR; "just cook on it" will result in seasoning