The Lodge stuff is pretty good, but it still doesn't compare to the smoothness of the vintage Wagner and Griswold cast iron.
I scored a heck of a deal on a 12" Lodge camp oven at Academy Sports. It seems they're swapping to some cheaper china made cast iron brand, so there was a Lodge oven sitting on the shelf with no price. I brought it to the register and they sold it to me for $18.99 with a flanged lid.
Has anyone ever tried to smooth the finish on any of their cast iron using a soft disk or rubbing compounds?
What problem does the less than smooth finish cause?
