Originally Posted by
BigBrother
I have seen a lot of videos by cast iron aficionados that grind and polish their cast iron to a mirror finish.
I have bought a lodge before that the cooking surface was as rough as 120 grit sand paper. Seems they're cast molded in sand and the mold breaks down over time. No personal knowledge of it, just what I read.
Makes sense to polish it out before you season.
Lodge swears by their rough surface. They say it grabs seasoning better. They advertise it as preseasoned and ready to cook.
A new lodge cooks better than an unseasoned slick cast iron pan but pales in comparison to a vintage pan with a good season. I use a #12 Lodge but that only because I dont feel like paying $100-$200 for a Wagner or griswold. I’ll eventually find one reasonable and the lodge will get rotated out.
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