I bought a new, factory-seasoned Lodge 12" skillet 4 years ago. I was disappointed in how rough the cooking surface was. I used MANY a!uminum oxide discs of variois grits to get the surface smooth . Then I seasoned it myself ( vegetable or olive oil). I posted on another thread, but whenever the stove is used to cook something, I try to remember to put a couple of my cast iron skillets in the oven for another seadoning session (which have been given a light oil wipe down).session
That "new" smooth Lodge 12" skillet is looking well-seasoned now. Smooth and black.
Try your new cast iron pan as is. If it is rough, consider sanding it smooth, and reseason it yourself.
+1. If the surface is rough, sand it down with some 80 grit paper with an orbital or palm sander and re-season. It will be worth the effort. I see that the Lodges have come with a lot rougher finish than before.
