Quote:
Originally Posted by tabs
When America made good stuff..the cast iron pans were all had ground smooth interiors....Griswald, Wagner and others without marking.
Now Lodge etc don't pay the same attention to detail. They all skip the grinding process. That is why I only buy vintage cast iron..
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Vintage is better and I think heavier in many cases. But having to buy new shouldn't be a barrier to cooking with CI. Just takes more work.
I'll say this, if you have to work a pan to get it right, you will appreciate that pan.