VitaWright
Cook
I have one of these skillets. They are not like the normal enamel cast iron smooth finishes. It's a rough finish inside the pan. Why did LC do this? Did some designer lose his mind when he thought this would be a good idea? It's impossible to clean. From what I understand you are supposed to build up a seasoning on the surface of it. What in the world is the point of that!?!?!?! That's what I have my nice regular un-enameled cast iron pans for!! My only consolation is that I bought this pan 2nd hand and so I didn't invest a lot of money in it. What a dissappointment!!