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Picked the rusty cast iron over the shiny one and got roasted for it
Honestly, I was at a flea market in Tulsa last Saturday and had to choose between two skillets. One was a clean, smooth Lodge for $35 that looked brand new. The other was a crusty, pitted Griswold for $28 with a wobble in the base. Everyone told me to grab the Lodge, but I went for the Griswold anyway. Took me three days of scrubbing and reseasoning to get it usable, and the wobble makes eggs slide to one side. Still, it heats way more evenly than the Lodge would have, and the handle feels better in my hand. Maybe I'm wrong, but has anyone else taken the rough piece over the easy one and regretted it or been glad they did?
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