FoodBanter.com - View Single Post - Lodge VS Farberware cast-iron cookware

Dawn[_2_]

Nancy2 wrote:

> wrote:
>
>>I recently bought a few piece of Farberware cast iron cookware. The
>>Farberware cooking surface is quite rough.
>
> Most of the new cast iron is bumpy. You can take it to a metal shop
> and have it sandblasted, or you can use it for 20 or 30 years and it
> will become smooth.

Back in the old days we used steel wool to clean it. That helps too. My
current iron pan is going on ten years old (roommate destroyed the last
one). It's just starting to get 'good'.

Dawn