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Update.... Ok, so it's been about 3 weeks since I first posted the question. Since then I've used it several times, on both sides... burgers, brats, eggs, bacon... and everything has been coming out great! Also made pancakes on it last week a couple of times, and they came out nicely as well...

Cool, thanks for your input!

Yeah, I was just generalizing, kinda. Thanks for your input!:smile:

Hhhhmm... yeah it does look smoother. Thanks for the pic. You've had that one for a while? Do you fry bacon on that one? If so, how do you handle the drippings?

Thanks! Yeah I looked at some of the electric ones too. Almost went that way. May still get one of those as well.

Thanks.... So Andy, sounds like those are pretty much the same way. Just gonna take time, I guess.

I almost got the Lodge one, but decided on the Calphalon because it has a little trough around to collect drippings from grease. I didn't open the package on the Lodge brand though. Is the texture on that one not like what's in the image I posted in my last reply?

Thanks Thanks... Yeah, that's kinda what I'm thinking, that it's just going to take time to build up that seasoning glaze and fill in around the bumps on it. :ermm: This is what it looks like as far as the texture. Guess I'll just have to cook a lot more bacon, burgers and such on it. :yum: :lol:

Hello all... New member here. having a bit of an issue. My job requires me to travel extensively, about 50 weeks out of the year and I pretty much live out of hotels all over the US. As such, my cooking supplies are limited, since I can only have so much stuff on the road to pack around. I...