Vent: My grandma’s 80 year old pan beats my new $60 Lodge every time

I finally figured out why my cornbread always stuck to my fancy new Lodge but never to her old beat-up Griswold. That old pan is so smooth from decades of use, it’s like glass. My new one has that rough factory surface that grabs everything. I tried seasoning it 4 times with flaxseed oil and still got patches. Her trick? She just cooked bacon in it every morning for 40 years. Anyone else notice a huge difference between old smooth pans and these new rough ones?

2 comments

2 Comments

amy_murphy1515d ago

Couldn't agree more, @the_avery... old pans just hit different.

the_avery18d ago

...and that's exactly why I stopped fighting my Lodge and just started cooking more bacon and frying chicken in it. My grandma had one of those old Wagner pans that had been passed down since the 1940s and yeah, that thing was like cooking on butter. I got mine from a flea market for like five bucks and it had this weird greenish tint to the seasoning but after a year of just using it for everything it turned black and smooth. The rough surface on the new pans is just impossible to work with no matter how many times you oil it.