modern CI is rougher than the older ones because they don’t 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 it’s easier toss and replace for cheap, and people want cheap fast and useable stuff. few want to pay for old school craftsmanship and really don’t 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 can’t 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.
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 can’t 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.