I can appreciate the guys effort in wanting to bring back the way cast iron is supposed to be but its not the same. I will stick to my Wagner and Griswold pieces.
agreed. if you shop properly, you can get Griswold and Wagner at a fair price. i got two skillets #8 and one unmarked bigger pan for $40 for both. scrubbed them clean, wiped them with flaxseed oil and baked them in my gas weber.
they are now slick as snot. i have a 14" lodge that has done so much cooking..pan frying, searing..it is my camp pan, and i cook for a lot of folks. it is nowhere near as slick as the old pans. sanding a lodge? i am not a material expert, but the grain of cast iron would make it a challenge, no?
i love how a vintage pan is simply thinner, lighter, more elegant than any crusty lodge.
and btw..i hit my old pans with soapy water on occasion. never hurts the seasoning. ever. they are like waterproof.