Mine is primarily smooth. It does have an extremely thin skin layered texture. Mine also has a single bump near the middle, so when scraping or using a spatula. The spatula catches on it.
answered 3 years, 3 months ago
- Upper Penisula
Mine came rough and got to be smooth as glass with use... But I don't see why it couldn't be sanded smooth before seasoning?
answered 3 years, 5 months ago
- Chicago, IL.
As with everything in life I've found that the older products always seem to be made just "better" then the new ones... that or my old pans have been used by three generations and the roughness has worn off... I still love my new pans too...
answered 3 years, 7 months ago
- Alex Bay,NY
mine is smooth
answered 3 years, 11 months ago
All of my cast iron is smooth. I always put a thin coat of shortening of some kind on the inside. When I am ready to use them I wipe the inside and add oil, shortening, etc whatever I need. I also care of the corn bread stick pans the same way. Hint: on the corn bread stick pans DO NOT fill them to the top. About 3/4 of the way up is all you need. They will stick if you have too much batter in the molds.
answered 4 years, 1 month ago
- Canton, GA
the surface is not rough. not sure what you mean by smooth but it is exactly what i expected and i owned cast iron skillets for decades.
answered 4 years, 4 months ago
The inside of the pan is smooth.
answered 4 years, 5 months ago
- Chicago, IL
It is not too rough-if even at all. I use it everyday to make eggs, pancakes, etc. and food doesn't stick. I season it after every use by pouring a bit of oil in it and then turning the burner on medium for about 10 minutes. It's great and I think you'll be pleased with it. I'll never go back to non-stick (or even stainless steel for that matter).
answered 4 years, 7 months ago
- Dallas, TX
The inside of my skillet was slightly rough at first, as I knew it would be based on what I had read. You will need to use the skillet to cook some things that produce grease (bacon, burgers, etc) or make a point to use it with canola or olive oils in the beginning. That smooth, non-stick surface takes a little time to develop. Also, even though these pans come pre-seasoned, it's a good idea to re-season them yourself just for this reason. Don't scrub out whats on the skillet already... just brush or wipe on a light coat of oil, pop it in a 350 degree oven (upside down, cookie sheet underneath) for about an hour. You can even do that a few times, if you want. For me, some typical cooking of different meats (beef, pork and chicken), or even veggies using olive oil, did just fine to get the inside surface to smooth out. I've been using my skillet for about 3 months and it's beautifully smooth and non-stick now.
Mine was a tad bit bumpy too, but like the other reviewer said, the bumpiness went away after I used it a few times. It's really a minor inconvenience for such a short period of time, compared to how great the Lodge pre-seasoned skillets are.
answered 5 years, 1 month ago
The surface was a little bumpy but has smoothed out more each time I use it. At first when I would wipe it out, the a paper towel left tiny bits stayed in the pan. This went away very quickly, after maybe 5-6 uses and re-oilings.
answered 5 years, 3 months ago
- Jersey City, NJ