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I've done some reading into cast iron performance and everything I've encountered says there's no noticeable difference between the smooth surfaces of the old p
by deeg 5y ago
I've done some reading into cast iron performance and everything I've encountered says there's no noticeable difference between the smooth surfaces of the old pans and the rougher new pans once they are well seasoned. The theory is that the residue that makes a pan non-stick adheres better to the rougher surface, negating any advantage a smooth surface would have.
I've never owned an old smooth pan (mostly due to the research above) but I've noticed that over time the original rough surface of my Lodge has largely smoothed out as it has become extra seasoned.
- ComputerGuru 5y agoI had only my Lodge for maybe four years, and in all that time of being used three days or so a week, I never got it to build up the kind of patina I built up in no time on my Erie (I stripped it physically and chemically when I bought it then let it build up a patina anew). My Erie is also lighter. Edit: see sibling comments about sanding down a Lodge to get better performance.
- xref 5y agoThis has been my experience, my one old piece of Griswold is way more nonstick than my several pieces of lodge have ever gotten, no matter how much bacon I cook in them. Gonna try the wire bush on the lodge, couldn’t make it any worse!
- WillPostForFood 5y agoI have lodge pans that are now almost 20 years old, well seasoned, and 90% smoother than when they were new. But they don't compare to some of the antique cast iron pans which have a mirror like finish, and are substantially less sticky. People who say there is no difference are flat out wrong. Ditch the reading and go buy a nice old pan and give it try! They aren't expensive.