brnomauser
Member
- Messages
- 76
- Location
- Australia NSW
Putting aside whether it's a good use of time, is there any reason a machined frying pan wouldn't work out? Good frying pans are always cast, but is this just for ease of forming? Is there any reason a pan turned on a lathe couldn't hold a good seasoning/patina? Would a slightly rough finish be better than completely smooth?
And has anyone else tried it?
And has anyone else tried it?