Quoted:
Used, antique cast iron blows away the Lodge stuff. The Lodge is too rough and too thick.
Get ahold of vintage Wagner or Griswold and you will see the light. They are in every antique store around here and at very good prices.
I have seasoned the new stuff. It helps to hit the bottom with an orbital sander to smooth it out prior to seasoning. The pre-seasoned ones are not done correctly, IHMO.
If you can cook eggs over easy in your cast iron without any sticking, it is correctly seasoned.............
THIS. While some of the old antiques are pricey because of collectibility(is that a word?), the more common stuff sometimes goes the same or even less than new stuff. My Mom has probably a good dozen bought in the last 2 years
and I would bet the average price was less than $40 shipped.
Also, I have noticed
in general, that the older the cast iron as you go back to about 1900, gets less porous. I'm sure the product makes a difference, but I am referencing my time as a machinist for a John Deere contractor doing the wheel hubs.
Without gloves, those damn things would chew your hands more than a rabid dog.
ETA: not trying to look like an idiot. Just unsure how to word that last paragraph
and i'm tired