I have numerous cast irons skillets at home that are used regularly and cared for properly in my opinion. Some were bought new (Lodge) by my wife and I and a couple were handed down. It seems to me that the newer lodge pans have a rougher surface texture on the cooking surface vs. some of the old pans. It could be from years or decades of use, but it seems that the older, smoother pans perform better and hold seasoning better that the new lodge pans. I’d like to try to grind and buff one of the new ones to a smooth surface and re-start the seasoning process to see how it would perform. I am just curious if others have noticed this with newer cast iron vs. old and if anyone has tried something similar.
December 7, 2022 at 11:06 am #2164425