When I make pie, I use my grandmother's pastry blender and rolling pin, but one thing she did not pass down was her cast iron skillet slick with a history of family feasts. Instead, I received my cast iron pan five years ago—a new Lodge pan, fresh with the factory seasoning.
Even with a factory fresh seasoning, the surface never felt smooth; it always had a pebbly texture. I've worked with enough cast iron pans that I knew the pan was supposed to be slick enough to fry an egg.
from Apartment Therapy | Saving the world, one room at a time http://bit.ly/2HvSL1Q
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