Jack Edmondson wrote:Modern castings don't seem to be a 'finished' as they once were, but it won't effect the quality of product. Don't be reluctant to sand the finish to the smoothness you desire before you begin seasoning the pan.
Exactly what I was about to say..
Myself, I took a wet rock used to sharpen knives and I went at that rough coating they ship with the new pans till it was all smooth then re-coated it again. Works fantastic.
There are some awesome channels on youtube about how to use cast iron the biggest that I had to learn was wait till the pan is hot before putting eggs on the skillet. This really helped me.....