I'll keep y'all in the loop on how it works.
As I carried it out of the store, I was already wondering if I made a mistake?
But I also had a 9" skillet, a loaf (bread Baking) pan, and a 10.5 Griddle.
The 9" Skillet was $15.00
In my mind, that is an amazing bargain.
Made in Tenneesee,
Fifteen bucks for a pan that could possibly last three lifetimes.
And actually get better with age.
As I scoured through the collection of Lodge pans, skillets, griddles and other pieces. It seems as though Lodge has picked up their quality control a bit. I saw no raw edges, no sharp handles, it all just looked like it took a step up in QC.
More as time allows.
Have some folks coming in next week, so it may be a bit.
Be patient, I have beer to drink with folks I haven't seen in over three years.
I love the "old timeyness" of it. It is a raw casting, unseasoned. It was also a pretty rough casting. I got after it with a right angle grinder and flap sanding disk. I knocked off all the sharp edges around the lip. I also REALLY went after the inside and ground out the casting seams and flaws, making the inside significantly smoother. I seasoned it in my propane BBQ grill for a couple of hours using virgin Flax Seed oil. I never used Flax Seed before. I got the idea from Townsend.
I have to say that I am highly impressed with the Flax Seed Oil. It really is a hard finish. Seems to create a better finish than any other oils I have ever used.