On 2013-11-26, John Rumm wrote:

On 26/11/2013 21:55, Tim+ wrote:

Apologies, just reread your reply and realise that you were (I think)
agreeing that smoothness is for the food side, flatness for the base.

Indeed - there seems to be much talk of getting a "glassy" surface on
the pan via correctly "seasoning" it, and that can be best achieved on a
smooth iron surface...

If you can't get a "vintage" machined pan, & you can't get one
machined, the best alternative recommendation is to use a steel
spatula instead of a plastic one, so that you gradually smooth the
surface in use.

The traces of iron in your food are supposed to be good for you unless
you have haemachromatosis (in which case you'd be advised not to use
iron cookware anyway).