I have a mess of family hand me down cast iron, and started collecting cast iron waffle irons about 15 years ago. I have seen Lodge sold in stores, and since I have never seen an old lodge cast iron anything assumed they were chineese and recent manufacture but it seems they have been casting cookware since around 1910. Anyone have a Lodge from the easrly days? All my good stuff, Griswold, etc have smooth internal surfaces, lodge seems to be more of an as-cast finish and rough.
On tomatoe acid affecting seasoning, from my experience I haven't seen this, and suspect a poor seasoned pan might be the reason? Good, old seasoned iron seems bulletproof from my experience.
