> Bought a chicken-frying skillet today made of cast iron.
Congratulations, now you will be able to properly fry chicken.
(They will pry mine from my cold dead hand)<G>.
> Here's my question: Can I or should I try to smooth out the inside of
> that skillet in order to help it get that well-seasoned black-iron
I didn't bother, but did reseason many times the first couple of years.
Even today I scrub mine out with a ScotchBrite pad and reoil, removing
excess oil with a paper towel before putting it away.