I cook almost exclusively on cast iron and own pieces of the modern lodge cookware as well as vintage griswold.
The old pans (in general) had a smooth finish whereas the modern pans have a rough texture due to a different (cheaper) casting process.
I prefer the newer pans for being generally thicker than my antiques. However, I like the finish of the smooth antique cookware better.
I was looking at the signature series by lodge but can only find it online and can't see the finish very well through the pictures.
I was wondering if it has the rough texture like the regular lodge cookware or does it have the smooth finish like the old school cast?
Thanks,
pen
The old pans (in general) had a smooth finish whereas the modern pans have a rough texture due to a different (cheaper) casting process.
I prefer the newer pans for being generally thicker than my antiques. However, I like the finish of the smooth antique cookware better.
I was looking at the signature series by lodge but can only find it online and can't see the finish very well through the pictures.
I was wondering if it has the rough texture like the regular lodge cookware or does it have the smooth finish like the old school cast?
Thanks,
pen