by fatehunter1972 » Mon Apr 09, 2007 10:41 am
being a bit of a cast iron freak, I have to say there is one thing about Lodge I do not like. The lack of a machined bottom.
The newer Lodge cast iron pans and Ovens have rough surfaces.
I've bought all my cast iron at yard sales.
There one set of Nordic-ware cast iron pans, 14 inch monster (weighs a ton!), a 12 inch and a 8 inch. All have nice smooth machined bottoms for perfect seasoning and cooking.
also got a 12 inch deep oven with cast iron lid (unfortunately not a machined bottom) and 12 inch deep pan with glass lid scavenged off another pan set.
Oh yeah and two more 6 inch pans for breakfast eggs.