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There are places that will see pans that are milled on the inside. .. but you have to season it yourself. It's pretty easy to get vintage cast iron in really good condition for reasonable prices though. However, with the collector craze, a lot of people are over pricing it.
At this point I'm looking but am pretty comfortable with my setup. I have two cast iron pans that I use quite a bit - 8 and 12 inch Lodge that I've had for decades. And for most day to day stove cooking, I decided to go with 8 and 10 inch black steel frying pans, which I've grown to love and use more than anything else I have.