Originally Posted by Andy M.
I assume that's the ongoing seasoning filling in between the bumps.
That's my guess. All I know is that it's a great pan.
My Sister purchased for me a brand of CI grilling pan called Red Stone. It is identical to Lodge pans in heft, and grain texture. It is the first CI grill pan that I really like using. Because of its mass, it takes a while to come up to temp. But, the great thing is, I don't have to get it as hot to really mark a steak, or pork chop, or whatever. That same mass means that it has more stored energy to transfer to the meat. I don't smoke up the house nearly as much with it as I would with my Griswold.
For frying an egg, or up to medium duty frying, the Griswold is simply the best. But when I need significant heating power, I use the Lodge, the Red Stone, or the Wagner.
And talk about a neat trick, I've boiled water in a paper cup, over a camp fire. Yeh, try that with a Styrofoam cup.
Seeeeeeya; Chief Longwind of the North