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Moka Java

Chemiker wrote:
> On Thu, 3 Jul 2003 06:38:38 +0000 (UTC), (Patti
> Beadles) wrote:
>
>> The major thing missing from my kitchen right now is a cast iron
>> skillet.
>>
>> Unfortunately, the only thing I can find in stores right now is Lodge,
>> and it has a somewhat textured bottom. I'd really prefer something
>> with a smooth surface.
>
> You might consider hitting Loew's of Home Depot and get yourself a
> sanding "mouse", a vibrating sander with precut sanding sheets.
> They're not $$$, and with sales you should be able to snag one
> on the cheap.
>
> Plus in the mouse and sand the lumps down. It will go to bright
> iron again, then you season as you should anyway. In the future,
> you may need to refinish it, or you may find an old iron pan
> in a yard sale. Out comes the mouse and you're in business.
>
>
> HTH
>
> Alex
>
>

What exactly is the problem with the texture on modern Lodge cast iron?
Is it aesthetic or do you actually find it cooks differently? I
haven't used a really old cast iron pan in years but the modern Lodge
pans I have, in service for several years now, work just fine. But what
the heck do I know, I just cook.