> It was immediately apparent to me even on the first cook how vastly superior the surface was to any standard Lodge or whatever. Can you expand on this? What

> It was immediately apparent to me even on the first cook how vastly superior the surface was to any standard Lodge or whatever. Can you expand on this? What was different on the first use that made its superiority so obvious so quickly? I have only a rudimentary understanding of cookware, so the difference between a $10 cast iron pan and a $200 cast iron pan isn't immediately apparent.