Moka Java > wrote:
>
> 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.

I sanded my Lodge skillets thinking it would make food less inclined to
stick when using minimal quantities of oil. The smooth surface certainly
makes steel spatulas quieter, but I'm not sure how much effect it had on
sticktion.

bob prohaska