Awhile back I bought a couple very cruddy skillets at the Good Will store. They were very cheap and I bought them mainly to see if I was up to the challenge of cleaning them. They looked like maybe they had been used to catch grease under something rather than used to cook in.
I put them in a lye bath for awhile and finally finished them in an electrolysis tank. When I was finished I had a #3 and a #5 three notch Lodge skillets.
In the relatively short time that I've been learning about cast iron I have seen it mentioned many times that the old Lodge skillets were smooth, unlike the modern Lodge pre-seasoned skillets. The two that I have are very rough on the cooking surface. Both pans are uniformly rough so it does not appear that the surface has ever been any other way. The surfaces appear too uniform to be due to abuse. The cooking surfaces of both pans are as rough, maybe even rougher than the outside surfaces.
Did Lodge make skillets with rough (unfinished) interiors at the time that the three notch skillets were produced?
Thanks
George
I put them in a lye bath for awhile and finally finished them in an electrolysis tank. When I was finished I had a #3 and a #5 three notch Lodge skillets.
In the relatively short time that I've been learning about cast iron I have seen it mentioned many times that the old Lodge skillets were smooth, unlike the modern Lodge pre-seasoned skillets. The two that I have are very rough on the cooking surface. Both pans are uniformly rough so it does not appear that the surface has ever been any other way. The surfaces appear too uniform to be due to abuse. The cooking surfaces of both pans are as rough, maybe even rougher than the outside surfaces.
Did Lodge make skillets with rough (unfinished) interiors at the time that the three notch skillets were produced?
Thanks
George
