Originally Posted by Andy M.
I was never bothered by the "rough" surface of my Lodge Logic pans. It doesn't effect the non-stick quality of a seasoned pan or wear down my utensils. I guess I have a lighter touch.
I didn't find the factory seasoning to be gummy either. I was able to cook successfully on it from the first time.
Thanks, Andy, for comparing notes.
Keeping bean starch from sticking can require a fairly heavy hand.
IMHO, Logic's finish cannot hold a candle to Griswold or Wagner.
In good condition and for the right price (if I already did not own enough older cast iron wear) I'd buy used Griswold or Wagner. Too bad Textron killed them off.
For bigger 'modern' frying pans I've been using a 14 1/8" Matfer Bourgeat black steel pan. I'd like to use a bigger one but it would not fit on my stove nor in my sink.