Square Lodge

Your post got me thinking about my Lodge square skillet so I just dug it out to take a look. It is "exactly" the same as yours but with a pattern letter of "S". The inside (cooking surface) is smooth but the sides seem to be that rough type finish we see on modern day Lodge and the outsides is of course the same.
It doesn't appear to be 60 years old but it could very well be that it is. I've used it once since buying it to make corn bread and it performed quiet well.
Sorry I can't answer your question about its age. I always find it hard to find much data about Lodge pieces.
 
Thanks, do you think someone sanded the inside of yours smooth? I am just asking because you said the inside walls are rough.
 
Bonnie Scott said:
Thanks, do you think someone sanded the inside of yours smooth? I am just asking because you said the inside walls are rough.
Click to expand...

Not sanded....This piece had a good seasoning on it when I got it so I just cleaned it good with Dawn and put a lite coat of Grape Seed oil on it inside and out @ 350 for one hour. I have felt the Made in USA's and they feel rough both inside and out and much different than the one I have. If I get my camera u
back to working I will try and send a pic in the next few days.
 
There is a noticeable difference in the as-cast texture of today's Lodge vs. that of 40 years ago. A moderately well-seasoned 40 year old, unpolished Lodge is reasonably smooth. I doubt any pieces other than round were ever polish ground; it was either impractical, impossible, or unnecessary.
 
Michael thanks for posting the picture, that is the same skillet. I think the only difference is yours has a better layer of seasoning than mine. When I bought this one it looked like it had never been used, aside from a little rust it was very clean.
 
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