Rant: Lodge vs vintage skillet, I finally picked one

I spent two months going back and forth between buying a new Lodge and hunting for an old Griswold at flea markets. Found a 1950s #8 for $35 in Nashville and chose that, but the surface is rough and needs way more seasoning passes. The bacon test still sticks after 4 tries, anyone else regret going vintage over modern for daily use?

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matthew_wilson4612d ago

Thought the vintage hype was just people being picky, but now I get it. I had a modern Lodge for years and never understood why the surface felt like sandpaper until I got an old Wagner at a garage sale. The smooth finish makes a huge difference for eggs and pancakes, way more than I expected. Yeah the old pan needs a bit more love with seasoning, but it's not a ton of work and it cooks so much better once it gets going. I'd still keep the Lodge for camping or rough stuff, but daily cooking? The vintage one wins every time now.