Anyone got a pan that they bought to abuse, but...

[Shane Lewis]

... it turned out to be your best cooker?
I picked up a newer rough cast Lodge #8 at a flea market for $7 or $8 with intentions to use it to do stuff that may ruin the season or damage my other pans, but now it leaves my other pans in the dirt as far as non-stick.

[Michael Carson]

I have heard Lodge's factory seasoning is pretty durable. So glad they are still "Made in USA"!
May God bless us all,
Mike

[Jerry Agin]

I bought a new lodge a couple weeks ago from Walmart, and was thinking the same thing, but really noticed how rough the cooking surface is compared to my real old Wagners and Griswolds, and became to afraid to use it, I guess i'm just waiting to see how well they work with everyone else before I try use it, and break it in real good.

[Mike Turcotte]

I starting out my collection with a few new Lodge pieces, then gradually built it with vintage iron I found online and at local antique stores. Once in a while I go back to the rough Lodge pans to try them out, and I am always amazed at how well they perform against the vintage stuff! Sure the old ones may be a bit lighter and better looking due the smoothness, but I don't think they necessarily outperform the new Lodges, especially after being used a few times  ;D

[Cheryl Watson]

Well folks, now you understand why we have a LODGE board, and a very strong contingent of Lodge Collectors and users!  ;D

Two weeks ago, I sold two 60's Lodges to friends. (Restored)
They came back Sunday for more skillets.  I sent them home with a 1910 Wapak, but am hoping they are patient with the lighter, more polished skillet.   ;) ;)

[Shane Lewis]

I starting out my collection with a few new Lodge pieces, then gradually built it with vintage iron I found online and at local antique stores. Once in a while I go back to the rough Lodge pans to try them out, and I am always amazed at how well they perform against the vintage stuff! Sure the old ones may be a bit lighter and better looking due the smoothness, but I don't think they necessarily outperform the new Lodges, especially after being used a few times  ;D

Wonder if the rough finish of a Lodge actually helps? Think about it, an egg on a smooth pan pushed the grease out, but the dimples in the rough pans are going to retain some grease.

[Mike Turcotte]

I never thought of it like that, and it makes a lot of sense! After a couple uses, the "sharp" dimples are worn down, then the textured surface retains grease and allows the food to slide out without hanging up on anything. That could explain why some of my old (but new) Lodge pans feel very slick to the touch, but still look slightly rough

[Cheryl Watson]

Lodge's PreSeasoning is really something! 
How do I know??? Well... cleaning and restoring those Lodge Camp Ovens for the Boyscouts was a real lesson in patience and persistence to strip it off!  I find the newer rougher,unpolished, Wagner Angus Broiler, 1950's, still held the 2 coats of seasoning well and cleans up nicely.

The highly polished surfaces on my handled griddles presents a different challenge.

The polished pieces of yester-year just season up a bit differently than the unpolished pieces IMO.

PS... It's not so much that anything is getting worn down... more like carbon (seasoning) is beginning to fill in the valleys....... :)

[David Fortin]

I think the newer Lodge is far superior to the old smooth finished cookwear.  The Lodge is thicker so it doesn't slide around on the burner and it heats more slowly ,evenly and it holds it's heat longer.  The rough finish smooths out with a little use and holds the seasoning much better.  It's harder to damage the seasoning on the Lodges .  Thats why the Lodge is much better than the old smooth stuff.  David

[Steve Butler]

If the Lodge people ever see this post there will be some partying. They've been saying this for years. They consider their grainy surface superior to a smooth surface for cooking. Most collectors don't notice but as user they are great. Add to it the weight to hold heat also. Glad to see Lodge get some new converts. Come on in boys, the water's fine.

[Cheryl Watson]

Well, if this keeps up, I'll have to move it on over to the Lodge Board.. ;D ;D

But... " I STILL LUV MY ERIES!"

It just is not a mutually exclusive kinda thing....

[Jerry Agin]

I decided to give the new Lodge a try, and the true test for a new CI Skillet is to cook an egg in it, So I did and was real happy with the results, I'm sold on the New Lodge. :) 

[Claudia Killebrew]

Never had a problem cooking with a new Lodge. There are some things I prefer to cook on my heavy Lodge because of the weight. And if you ever need to re-season, that rough interior really makes it a whole lot easier than the slick as snail slime older pieces.

[Chuck Fredrickson]

Claudia, I have to agree with you and your phrase certainly has a rather affectionate ring to it, "...slick as snail slime older pieces."

~chuck

[Mike Turcotte]

Thought I would abuse one of my new Lodge 10SK pans to do some steaks for the wife and I last night, as the temps were in the range of -40 up here in the great white north. It was the first thing I cooked in it since I had to strip the pre-seasoning and re-season due to rust. It was probably one of the best sirloins I have made, and the peppercorn gravy I made with the fond was icing on the cake. The pan is real black now too, versus the the glossy brown it was prior. This may be my go-to steak pan  ;D

[Jim Glatthaar]

I think it is a question of personal preference.  I, like Cheryl, prefer the Erie's and older, bottom gate-marked no named users over the newer, rougher surface skillets.

For Christmas I was asked to make Pommes Anna for 15 people.  I made 2 batches, using a second series Erie #8 & a BSR red mountain #8.  The Erie batch cooked much faster and was done probably 10 minutes before the BSR batch although on the second side the BSR cooked faster, probably because it held the heat better.  So it really comes down to personal preference.

[Jeff Parsons]

The last new Lodge I bought (about 15 years ago) had prominent enough spikes to hang up a spatula when I tried to make a roux. A few minutes with some 80 grit silicon carbide sandpaper took off the points that were hanging up my spatula, then seasoning, and the roux process began to work. Recently, I think Lodge has improved their casting or tumbling process(es), based on in-store inspections. The objectionable spikes seem to have disappeared.