In the glory days, cast iron pans were milled perfectly smooth on the cooking surface. Lodge casts their pans without surfacing, so you have a porous surface.

In the glory days, cast iron pans were milled perfectly smooth on the cooking surface. Lodge casts their pans without surfacing, so you have a porous surface. I have a lodge and it's okay, but I prefer my antique Wagner when I can. It sticks less and it also has been in my family a really long time.