I bought one of those Lodge skillets that had the real ruff "Non stick coatings" on it. I took a sander and some 180 grit sandpaper and in about 5 or 10 minutes had the skillet as smooth as a babies bottom. I then seasoned it and proceeded to cook some taters and bacon in it. The skillet was just about like any other well seasoned cast iron I have. After a couple more cooks in it, you can't tell it from an old skillet.
I did not like that ruff finish that Lodge used and was not crazy about whatever coating they had added to it.
I will not buy any more new Lodge cast iron. Their rough coating on the interior cook surface is schit. I've tried 3 in the last couple years. No thanks. I'll stick with old Griswolds.
