Modern cast iron pans, including those made by Lodge, often have a rough finish due to changes in manufacturing processes and preferences over time. The rough finish is intentional and serves several purposes:
Improved seasoning: The rough surface provides more texture and surface area for the seasoning (the layer of polymerized oil) to adhere to. Seasoning is essential for cast iron pans as it creates a natural non-stick coating and protects the pan from rusting.
Enhanced non-stick properties: The rough finish helps to create a better non-stick surface compared to smooth cast iron. As the seasoning builds up and fills in the gaps of the rough surface, it becomes more effective in preventing food from sticking.
Better browning and searing: The rough surface helps in creating better browning and searing of food. When food comes into contact with the textured surface, it forms more flavorful crusts.
Ease of use: A rough finish can also be easier to maintain and restore than a smooth finish. It provides more grip for scrubbing during cleaning without damaging the seasoning.
Cost-effective manufacturing: Producing cast iron pans with a rough finish is more cost-effective than achieving a smooth, polished surface. This allows manufacturers to offer more affordable cast iron cookware to consumers.
While traditional cast iron pans were often smoother due to hand-finishing techniques, modern manufacturing processes have evolved to create the rougher finish, which has proven to be beneficial for cooking performance and ease of use. Many people appreciate the rustic appearance and cooking performance of modern cast iron pans with a rough finish.