Lately I've been cooking everything in my cast iron pans. Once you get the hang of them they're fantastic.
For this pan I sanded the original sandpaper like texture with an orbital sander then applied many coats of seasoning. Sadly, I may have made it too smooth. The seasoning doesn't stay on as well as another smaller pan that I own. Which means I'll sand it again with 40 grit in order to help the seasoning stick. Fingers crossed.
This reminds me of how I start my paella, with a bunch of chicken thighs in a big pan! Good picture too. I have a spatter lid which really helps in the beginning.
I've actually been wanting to make paella for years but for some reason I never have. Thank you for reminding me to do it. :)