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Old 02-09-2005, 12:01 PM   #11
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I tried the manufacture and got no reply. I don't think it is a defect, but if smoother is better I wanted to fix it before it gets seasoned. I bet a fry cook that has cooked on one for a lot of years would know if smoother is better, just from experience.
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Old 02-09-2005, 12:10 PM   #12
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Is it really that gouged? Can you see these marks if you just look at it?

If it is a material that CAN be smoothed down without damaging the integrity then smooth it down. If you were to take a pancake turner and flip something over would the pancake turner stop at one of these marks?
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Old 02-09-2005, 12:34 PM   #13
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The marks are easily visible. Just like if you took a coarse grinding wheel to a piece of steel. A spatula would not catch on one. I'm probably making a mountain out of a mole hill, but just curious as to what "should" be better.
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Old 02-09-2005, 12:39 PM   #14
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I'm going to take a stab and say this is just fine and will cook with good results. You'll just have to cook a LOT and wear those marks out!!!

I do understand how when we buy something that is NOT cheap we expect everything to be perfect - and rightly so.
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Old 02-09-2005, 02:03 PM   #15
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As with any other cooking metal, as you use it, grease deposits will accumulate in the scratches or serface imperfections, resulting in a smooth surface. Lodge cast-iron is very coarse from the factory. Yet, when it's seasoned, the food jmust doesn't stick to it very well. And as time goes by, the surface seems to become smooth. I think that the durabilityl of casat iron makes it unlikely that my spatulas are grinding the surface smooth. rather, I think the little valleys are filling with grease, which hardens as heat is applied.

I think your griddle will work just fine as is.

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Old 02-09-2005, 07:01 PM   #16
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Quote:
Originally Posted by lime
.... The manual only mentions the cleaning and seasoning of the surface.
I would do exactly as the manual says. As Goodweed noted about cast iron, the seasoning process will fill in the grinding marks and you will have a perfectly smooth surface. And, since your manual instructs you on seasoning it, I would assume some minor "imperfections" in the surface are probably normal.

Unless you've got the proper equipment and experience to polish out any grinding marks you could wind up with an uneven surface (little dips and waves) that might be mirror smooth but would cause you more problems than you started with. And, I am sure, would void your warranty.
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