Don't bother sanding that cheap cast iron

No, it’s not necessary.

The rough surface on a new Lodge or similar cheap pan isn’t a defect. It’s by design. Millions of people get perfectly good nonstick performance from these pans just by seasoning them properly. The seasoning layer fills in the texture over time. Sanding just removes metal and the factory-applied coating that’s already there to prevent rust.

I’ve seen people sand their pans down to a mirror finish, only to find the seasoning won’t stick as well. Smooth surfaces are harder for seasoning to bond to. The rough texture actually helps oil polymerize and creates a more durable nonstick layer. Plus, cheap cast iron is cheap partly because they skip the machining step that expensive pans like Finex or vintage Griswold have. You’re paying for the material, not the finish.

The real key to nonstick performance is heat management and a well-built seasoning, not how smooth the metal is. Save your elbow grease for cooking.

Cook with it, not on it.