Originally Posted by
DwarvenChef
Cast iron cookware is definitely in a funk right now. I still find it hard to understand why it's cost effective to ship the stuff from the other side of the globe... You look at the quality of the imports and you see why it's cheap (in more ways then one), Ya Lodge has also made cutbacks but thats another discussion :p
I have a love hate relationship with Lodge, but Love always wins out in the long run. If you don't use the item much you never really get a good conditioning on it. They rough texture really takes allot to fill up. My current everyday pan (SC2) round bottom skillet, is very smooth and nothing sticks to that bugger. However my #12 skillet that only sees action about once a week is still rather rough.
I keep rotating my various Dutch Ovens, both flat bottom and legged ones. So they haven't really had a chance to really season up deeply... I must work on that :) I only have 7 DO's at the moment... and my wife has taken to confiscating my wallet when i go to Fresno Ag, where they have some #14 deeps and some #16 camp DO's OoooOOoo....