Doctor of Teleocity
- Dec 8, 2010
- Up North
So I have a 10.5 inch lodge skillet that's at least twenty years old and carefully maintained. Food just slides right out of it.
I just got a new 10.5 inch lodge skillet for a socially distanced meal we are cooking that will require two skillets. The new one is much rougher than the old one. But I seem to remember--it was a long time ago--the old one being rougher when it was new. I'm seasoning and re-seasoning the new one.
So the difference between the two--did the old one get more smooth with use? Or did Lodge start making rougher castings? I'm tempted to sand the new one down a bit. But I cooked an omelette in it this morning and it didn't stick at all, so don't fix it if it ain't broke
Keep Cooking and don't burn anything.