In article <suysg.4306$pB.2155@trnddc06>, "limey" >
wrote:

> "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've read/heard that Wagner is comparable to Griswold, and a bit less
pricey. :-) Not tried it, yet...

>
> 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.)

Shop wheel. <lol>
Grind that puppy smooth?

CI is a lifetime investment. It just does not wear out for, what, 200
years or so? <G>

>
> Dora
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson