Just look through them at the store and grab the smoothest ones. Then cook in them frequently and they'll even out. Or like mentioned by others, there should be nothing wrong with a mechanical polish of the surface. My $20 lodge stuff works very well. They are quite heavy which helps with heat retention.

G

I don't know what article you read, but this is very interesting.

Chemistry of Cast Iron Seasoning: A Science-Based How-To

Our old set is Benjamin and Medwin, I think. It's heavier than my older stuff, and it's reasonably well seasoned, but I like the old stuff better. My wife is telling me that we don't have room for all of the cast iron, so we have to put some in storage. She is right, but I still don't want to put it in storage. I have picked 4 skillets and the chicken frier. At some point we'll move into a bigger house and then I'll make sure that there's enough space for all of the cast iron. I'm also looking at picking up a griddle and a muffin pan, probably from ebay.

If you had a lathe, or even a drill press with the appropriate bit, could you machine the rough stuff smooth?

I like cast iron a lot. I don't find the need for a whole lot of it, though, since I use it for searing and not that much else. For sauté, braise, simmer, etc - is it superior to other cookware materials?

i've quit worrying about my cast iron. wife isnt gonna let me cruise the antique shops for a $100+ pan..no way. i'd say it is 80% non stick. black as coal.

any ways, there are better tools for frying an egg, so non-stickiness isnt that super important for me. i use mine for everything else. i have a round rack that fits my 12" pan (steamer tray thing from a chinese store) so i can use mine as a roasting pan. did a pork roast last night.
i braise in my smaller pan because my le cruset lid fits it. pan frying? nothing better. it is the tool for chicken fried steak.

You'd be better off sanding one smooth with a DA sander, or something similar.

I think cast iron is over-rated, for it's non-stick properties. For omelettes, I use a modern non-stick pan. Real chefs use tin-coated copper. Copper is also good for sauteing and sauces, if you can afford it. The shape of the pan is important. Also, the size of the pan, in relation to what is in it is very important. You don't want crowding; neither do you want a huge pan for a small thing.

Enamel coated cast iron (Le Crueset) is great for braising and other slow cooking. Plain cast iron is good for searing meat, or some asian cooking, as it can hold a lot of heat. I can't say I use mine much and I cook something interesting every day.

With cast iron, you also have to avoid things with a lot of acid in them.

JR

SCORE!!

i just bought two pans. #8 griswold. small logo, no heat ring. the seller also had a unmarked #9, with heatring. that was perfect. both pans appear unused.

i scrubbed them clean, and took the time to season them. i used flaxseed oil which seemed to form a weird hard varnish on them..i then fried bacon. in both pans.

the pans are smooth..and are somewhat lighter than the lodge pans i have. they are very very dark brown. i am stoked. i got both pans for cheap!!

the seller knew everything about old pans. he had a barn full of piqua, wagners and griswold.

I just did my Griswold griddle with an air grinder with a scuffing pad. Smooth as glass now. Had to re-season it but it's clean now and you can see reflection in it.

I'm looking at de Buyer Iron pans

pansy frog kitchen stuff

From the maker of premium French cookware since the 1830s comes this ecologically responsible, organic, 99% iron skillet. The pan is 100% recyclable and free of chemicals and PFOA and PTFE coatings. Its performance improves over time, so the more the pan is used the darker it becomes for all-natural nonstick cooking.

Authentic lyonnaise shape is ideal for crepes, omelettes, caramelizing onions and searing vegetables and meats. Iron molecules from the pan contribute to good health, and the steel handle is triple-riveted for extra durability. Safe for all cooking surfaces, including induction. Hand wash. 10". Made in France. http://forums.pelicanparts.com/uploa...1329095291.jpg

Question? What is the deal with Griswold? I have never handled one. Just saw the premium prices on Ebay.

I have a big Lodge and a smaller no-name that is smooth as a baby's rear. Got an Emeril Dutch Oven for X-mas. It sucks.

I do love my cast iron. It is really the only thing we use unless we are making something like soup.

Larry

From
History of Griswold

I think both cast iron and aluminm non-stick have their place. The right tool for the right job. I don't think aluminum pans contribute to Alzheimer's either.

I think both cast iron pans and aluminum non-stick pans are great. I like my aluminum pans a lot.

(just kidding. subtle humor)

My 12 inch Griswald never leaves the stove top...just wipe it clean an she is ready to use again what makes them great is the heat retention of the cast iron

Cast Iron is Sand Cast, the older ones had the time spent on them to make the interiors smooth. The newer stuff is left alone.

tabs..

the seller of my pans knew alot about the pans themselves. he did not know how they make them so smooth. he has some original pans that showed some machining that looks like they polished them. i dunno.

a 12 inch griswold like you have is great..he didnt have any that large. he did have a #15.

i am going to give my Lodge to my BIL. he just bought a condo.

This thread proves it... you guys (and gals) know about EVERYTHING!!!

They did machine and polish the old ones....to make them smooth...

The #15 is a 15 inch model.. around $120 to $175 last time I looked which was several years back

The #13 is the hard one to find and is expensive at apx $1200.00 It is COLLECTABLE...

Are you serious? That's crazy!

the old man had what he called "the largest dutch over made". i admit, it was huge. you could wash a small child in it. it was a griswold that hit all the high marks. large logo, with Griswold font in this backward italic lettering. never used. he said it was worth thousands.

i asked him if he ever cooked with it.the look of horror on his face told me "no".

i would make coc au van with it in a millesecond. you could make gallons!

i like owning a piece of american history. i'll turn mine black and sooty from use.

update..i am done getting my two (new to me) pans perfectly seasoned.

i started with flax seed oil. it practically put a varnish-like finish on them. it was partially successful, because the coating was thick, and would flake off in spots leaving ridges in my pans. i experimented and put one in the dish washer..the flax seed coating didnt come off!! inside or out. so i put another coat on and simply used the pans. they did it all. i found a small rack that fit and used one as a roaster..all my pan frying. bacon..tons of bacon.

you know what? i broke the rules..i washed them occasionally. no soap, just hot water and a green scrubber thing. then heated it on the stove top to dry, wiped on a coating of canola oil and put it away.

they are now slick as snot. as slick as my teflon stuff. i cant flip an egg..but that egg doesnt stick. what an investment. i love them.

i wish i had a bigger one like Tabs.

http://forums.pelicanparts.com/uploa...1354042753.jpg

i dont miss my LODGE pans. you east coast guys..hit the garage sales. you own most of the antique stuff over there.