OmManiPadmeOmelet wrote:
> 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

My newest cast iron pan is about 25 years old, a Lodge 10" grille pan. That
is the only one I have ever bought myself. I have at least 20 assorted
types/brands/sizes/shapes, I have inhereted from my parents and in-laws. I
have pans by all three brands, Lodge, Wagner and Griswolds and all are
pretty smooth inside and out. I would guess the Lodge being rough is
something new since they started making them in China. I did look at some
Lodge awhile back and didn't see the rough finish some speak of.

--

Joe Cilinceon