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Old 01-29-2018, 07:23 PM   #41
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modern CI is rougher than the older ones because they donít take the extra time to mill/polish, for lack of better words smooth the inside now days. The more time handled and extra steps in house adds to the bottom line of cost to manufacture and the $19 skillet is no longer $19. We kinda live in a throwaway world now days when itís easier toss and replace for cheap, and people want cheap fast and useable stuff. few want to pay for old school craftsmanship and really donít see the difference anyway.

I do like the smoother older ones and as CD mentioned I find them better for delicate type foods, the spatula glides under the food instead of that slight choppy push. Just my opinions.

But you canít go wrong with a new one for the price. Treat it right and it will last someone a 100 years the one I use most of the time is over a hundred years old with no end insight.
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Old 01-29-2018, 08:10 PM   #42
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I worked in a cast iron foundry in the early 70's. Besides not milling the product as much, as you say, I think they are also using less pure iron these days. They aren't getting enough slag off before they pour. So they can mill and mill and sandblast and sandblast but there will still be pits.
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Old 02-03-2018, 12:07 AM   #43
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Quote:
Originally Posted by Markf View Post
I have a lot of CI, some smooth, some rough. I do not see a difference in performance. That being said, I also do not understand the obsession either.

Mark
Well, I just learned the Cowboy Kent Rollins likes smooth cast-iron, too. Like me, he is a Griswold and Wagner Ware fan.

Don't know who Kent Rollins is? Google or YouTube search him. Bobby Flay knows who he is, after Kent took Bobby to the cleaners in an episode of Throwdown.

So, I'm in good company.

CD
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Old 02-03-2018, 12:10 AM   #44
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Quote:
Originally Posted by Steven c View Post
modern CI is rougher than the older ones because they donít take the extra time to mill/polish, for lack of better words smooth the inside now days. The more time handled and extra steps in house adds to the bottom line of cost to manufacture and the $19 skillet is no longer $19. We kinda live in a throwaway world now days when itís easier toss and replace for cheap, and people want cheap fast and useable stuff. few want to pay for old school craftsmanship and really donít see the difference anyway.

I do like the smoother older ones and as CD mentioned I find them better for delicate type foods, the spatula glides under the food instead of that slight choppy push. Just my opinions.

But you canít go wrong with a new one for the price. Treat it right and it will last someone a 100 years the one I use most of the time is over a hundred years old with no end insight.
Thanks! Good description. Like I said before, it is a subtle difference, but to me, it is a noticeable difference.

CD
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