Quote Originally Posted by Nightblade View Post
To Isaacrn...The reason you don't have that slick look might be the iron you have.Older cast iron was smooth to begin with.The more modern stuff has a sort of pittier texture and never truly gets bbs so to speak. I have two cast iron pans and a dutch oven.One of the pans is from taiwan of all places.The other is unknown but definetly old school.I love both.The dutch oven is the pittier modern stuff,but thats okay for cookin stews,braising and baking as the surface texture isn't as important.What's sad is the fact that more and more modern manufacturers are switching over to that pre-seasoned junk uggghh ! It's blasphemy I tell ya. Love lookin at all the CI collections you guys got by the by. Quality all the way !!
Thanks for the tip. Thats exactly right. The new stuff is pitted. I have a Lodge wear that is black as black can be, but its still not smooth. I thought it was normal for the pans to be like that throughout time, but I suppose your correct.