"OmManiPadmeOmelet" wrote:
>
>
> Many people are perfectly happy with "Lodge" brand cast iron which is
> inexpensive. I personally don't like it because I find the finish to be
> too rough.
>
> I like my Griswolds. The interior is very smooth and takes a nice
> seasoning quickly. They are antiques tho' so I've paid up to $50.00 plus
> for a 10" and 12".
>
> That's ok tho', they last several generations. <G>
>
And that's true - I have a 10" Wagner, used by my MIL and who may have
inherited it herself. Its interior finish is as smooth as satin and the
bottom is also smooth. It's my pan of choice for cornbread.

I have a Lodge cornbread pan (divided into sections) that I really dislike
and have hardly used, because of the finish. So it goes. (Reminder to me:
work on it more.)

Dora