- Joined
- Sep 17, 2008
- Messages
- 4,402
Difference between the old stuff and newer Lodge: Machining. The old ones were machined smooth inside once they were cast. Helps with seasoning and with the subsequent non-sticking.
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This was something I've been wondering. I've noticed the difference in some of the old cast iron skillets my mother used daily while I was growing up (and still uses) vs the new skillets I've handled in the store. I really enjoyed the restoration post. I might have to steal a few ideas and raid my folks' skillet stash next time I'm down visiting and keep an eye out at yard sales and such now.