I am saddened to find out Lodge does not polish their cookware any more. Good old American quality has bowed yet again to cheaply made foreign goods.

My email to Lodge and their reply...

Sadly, arthritis makes it difficult to use my 12" pan with just the handle. I have been shopping around for one with the loop-handle opposite the handle and note that some pans have a "rock finish" (that's what one store clerk called it) rather than the smooth surface I have known all my life.

It this term, "rock finish", correct?

Does this finish perform as well as or better than the smooth finish?

Do the performances of the different finishes vary with types of foods cooked?

I have almost made up my mind to buy a 12" Lodge frying pan with a loop handle and a smooth finish but I wanted to check with the experts regarding these questions.

BTW, I can't seem to source lids in Moncton, NB, Canada. The pan I favour at present can purchased (warehouse order) at Home Hardware, Mountain Road.

Thank you for your time and for your effort in this regard.

Sincerely,

G. Owens
Moncton, NB
Canada


Gary,

We no longer polish our cookware before it leaves the factory, so all our cookware now has a rough finish.

This is a result of the sand casting process. With use and replenishment of the seasoning, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use. For concerns about roughness, it is OK to use a fine grade of sandpaper to smooth out the rough areas. Make sure to re-season the item before using.
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Last week, on my way to the electrical department in Crappy tire, I saw a double-handled 12" with a longer handle than the Lodge pans for $30 at Crappy Tire (regular price way too much because they try to snag impulse buyers) so I grabbed on my way back to the cash even tho I was leary of the finish - hey, I got 30 days to return it, eh?. The cookware comes "pre-seasoned" but I don't believe in that kinda thing so I walked the hot water, soap and steel wool to it, greased it up and baked it (upside-downie, of course) at 400F for an hour. I was gonna fry a steak in it and thought, "Ya know, gnu... if that sum bitch sticks on that rough finish, yer gonna be pissed off and then even more pissed off tryin ta clean it before you take it back." That's when I began my quest for a "quality" pan. The lady at Home Hardware said she could source a polished Lodge for $40 so I am gonna go with that and see who's right - her or the Lodge lady that didn't answer all my questions. Apparently, Lodge also skimps on customer service. It's the new age of global 'fuck it". Whaddaya gonna do eh?

Still saddens me, tho.