I just found a 9" Griswold/Wagner Ware cast iron "chef skillet" in a second-hand store. It had apparently been used as a searing pan...crusty. So, I began scraping, just the inside. Once clean, a smooth-ground inside surface was revealed. Very nice. The sloping sides are curved, not straight, which would make it an excellent omelet pan, as well as a fine pan for searing veggies. I have just wiped it down with shortening and it is in the oven seasoning. The new ones just don't seem to be quite the same quality. Too bad.