sometime in the recent past Steve B posted this:
> "Lou Decruss" > wrote in message
> ...
>> On Fri, 26 Feb 2010 08:00:33 -0800 (PST), ImStillMags
>> > wrote:
>>
>>
>>> I have a Lodge now. It's been just great. I use it for lots of
>>> things, even cornbread.
>> I use a Lodge for things like pizza that don't need a smooth surface.
>>
>> Lou
>
> Lodge makes good stuff, and not overpriced. I have about six Dutch Ovens,
> and I like them. For camping or just cooking in the back yard, they are
> great. Other cast iron pans on the stove work very well, too. Just realize
> that they work better and better if you don't clean them with scrubbers and
> wire brushes and such.
>
> Steve
>
>
I have my mother's cast iron frying pan. She went the way of the non-stick
an has bought many more of them as they do not last. I'm not sure whether
the my mother got her cast iron pan from her mother or not, but the point
is, I'll be able to pass this one onto my children, but most likely they'll
whine at the level of care necessary.

But, if I understand Lou's complaint, every cast iron frying pan I've looked
at recently comes straight from the Chinese foundry right out of a sand-cast
mold and has never been ground smooth. And no amount of 'sand & burlap' will
ever get them smooth like the old one I have.

And, to answer someone else, it's not smooth because of the baked on grease.
How disgusting! The grease that has scaled and burnt to the outside of the
pan is generations old, but affects nothing.

I wash the insides of mine with hot soapy water and a soft cloth. Then I use
salt & a paper towel to remove any crusty bits. Finally, I re-season with
peanut oil (read high burning temperature) heating the pan until it smokes.

--
Wilson 44.69, -67.3