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Nothing fancy, but I've built up the seasoning on my new production Lodge, and a fried egg will slide right off. Originally, I was thinking I'd refinish the inside after sanding it smoother, but...

I just gifted a Le Creuset enameled cast iron doufeu, and it is really an amazing tool. For those who are unfamiliar, the bottom of the lid is convex and has little bumps on it, so whatever...

I have one that's about that size. Makes a great cigar ash tray, as a cigar will sit nicely in the... whatever those things are called.

I have a new Lodge. It could be more non-stick, but works fine with some fat it it. If it's not better by the time the weather cools off, I'll use some grit to smooth the inside and re-season.