You ever see someone do something they have been doing wrong for years and have missed important aspects that concern safety because they learned how to do it from analyzing a database entry on the subject instead of being taught by someone passing down generations of experience shaped through past failures? Because you have.
Back in my day, that was a TV stand with a sheet over it.
The smoother the surface you start with, the smaller the surface texture that the seasoning needs to smooth out, the harder it is for food to grip the surface.
I am tempted to 1200 grit random orbit a pan and see how good life can be.
Don’t do this if you have hard water.
It does protect from rust somewhat(water can still cause rust if left on it) but the big deal is it makes the cookware non-stick without Teflon.
Drill with an abrasive scubbing pad on it will sort it out real quick.
Typewriter and serial-killer bashed together article clippings are based anti-establishment.
You can still buy both the printer and paper on Amazon.
One that doesn’t know she has bladder control issues.