jabbur
Master Chef
I recently reseasoned 2 old CI skillets (Griswold 8 and unmarked 5). I'm enjoying using them and wanted to get a bigger skillet to add to the collection. I've looked at Lodge skillets and noticed that they have a rough surface on the inside as opposed to the smooth surfaces of my old skillets. It makes me wonder about the nonstick properties. It looks like stuff would stick like crazy since the surface is so rough. I haven't bought any yet. Will this rough surface eventually smooth out or not? If it's going to stay that way I will continue my search for the older ones at yard sales or on ebay.