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My grandma's 1978 cast iron pan has a smoother cooking face than anything new I've picked up
A collector at a flea market in Ohio showed me the underside of a vintage pan and pointed out the fine swirl marks from machine grinding, a step most makers dropped in the 90s to save time and money. That finish is why eggs slide right off hers with almost no oil, no seasoning tricks required. Anyone else hunt the old ones specifically for that milled surface?
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jamesmason5d ago
My 1965 Wagner has those swirl marks too, but milled iron isn't why eggs slide, seasoning is.
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