Is the surface any smoother than the Lodge Logic (not Pro-Logic) pans? Or is it just as rough?
220698
I do not feel any difference in the surface of the Lodge Logic or the Pro-Logic cast iron pans.. I love the way they both cook....
220699
Good Morning wisew,Buy this Lodge product. I do not think You will be Disappointed.I switched to all Cast iron pans a couple of yrs ago&now; would cook with nothing else.It is very smooth+it is still made in America!The trick here is cleaning&seasoning; after cooking do it right and nothing seems to stick.....Kenneth
220700
There is no diff in in the finish that I can see. Please note that that I have both series of pans and both are a treat to work with.
220701
It is rather rough, but smooths over time with use. To keep it well seasoned, I put a film of oil on it after each use and store it on the lowest rack in my oven.
220702
The surface is the same wonderfully nonstick surface, but the shape of the pan and the handle are slightly different and more elegant. For cast-iron, I mean. :)
1226983
Yes, this tile have a smooth surface. It will crack if you use it on a bar, and countertops.
635255
Yes it's smooth; but if I had granite I would glue rubber stops/protectors on the bottom just to be on the safe side.
1404854
It's pretty smooth. I'd compare it to a Formica countertop; smooth, but not slippery.
1364938
The finish on this pan is a little rough. If you have a stove-top surface that is easily scratched, you may want to avoid this item. (Especially for your planned use -- you'll be vigorously moving the pan around on the hot eye.) Several times while caring for this item, I have scratched/cut myself on the handle part. The bottom of the pan I received is safe, but it is a little rough and irregular. The pan is also a little heavy for your intended use.
547198
Yes the more seasoned it is, the closer it becomes to being virtually smooth. If you mean smooth like glass though, even my All-clad products have texture to some degree. For everything I use the skillet for, it's perfect.
2268059
smoother than cast iron, not as smooth as all-clad stainless, but pretty smooth.
629173
On the pots, the bottom is smooth, but on the frying pan, there are bumps in the bottom. I find it helpful when cooking things like bacon with just the slightest lift from the grease.
2268061
It is a lot smoother than a cast iron pan, but there is still a little texture. I plan on grinding/sanding and polishing my pans at some point, but for now they are good for all of my cooking needs.
734761
Yes it is very smooth but i must add that it is very lightweight and when re-heating some left over casserole it burned and was hard to clean.....i am going to donate this pan to a free dinner kitchen......:(
531577
I've had some Calphalon commercial anodized for years, and cast iron too from Lodge and Wagner. Calphalon says to keep their pans clean for best performance, so seasoning is not recommended. And in any case it doesn't take seasoning like a cast iron does. But, the anodized does seem to "break in" over time. When new the finish feels almost velvety, not soft but it has some texture to it; after several uses and scrubbings that seems to polish away and it feels slicker and "harder." As it breaks in food releases easier, too; the regular anodized never gets to anything like nonstick but once "broken in" food releases and fond deglazes very well. Overall I recommend these pans highly for searing & deglazing, braising etc especially if you will be making an acidic sauce, as unlike cast iron they are nonreactive. The downsides are two: the dark finish makes it harder to see butter, garlic, and etc change color than with a stainless interior, and the wide, flat sautes tend to warp when used on high heat. I've had no issues with warping with the curved-side pans like the omelette and everyday pans.
643783
It is smooth. There is a slight rim on the bottom plate that frames the area where the butter sits. It does notimpede the cleaning of the plate at all. I wouldn't like ridges either.
1381799
l'd say it is slightly textured. Neither plate smooth or heavily pebbled. Not unlike other Lodge cookware in its texture; it does have a feel of having a non-stick surface.
434131
The one I have is shiny. I have both the shiny and the matte in both skillets and saucepans. To be honest, I like the matte better. The shiny inevitably becomes scratched. If the matte scratches you don't notice it as much. As long as it's All Clad you can't go wrong. And the saucier is really nice for anything that you really need to stir because it is round inside and no corners for food to collect in.
2110160
JUst got the same pan and have the same questions. Amazing how no one actually understood your question. I was looking for something smooth also. My old one which got lost in our move was sooooo smooth. Oh well.
1750229
Do not buy this from Amazon. I had two units arrive with significant damage to the cooking surface. Ended up purchasing the same thing from Williams Sonoma for $50 cheaper. To answer your question though, the surface is smooth-it's cast aluminum, but the surface is like a calphalon non-stick. Works great-I love my Williams Sonoma purchase.Seriously though...unless you want to spend hours on the phone with Amazon's clueless, outsourced customer service reps in India, I highly recommend getting this from a seller who actually does some semblance of quality control...Good luck! Do not buy this from Amazon. I had two units arrive with significant damage to the cooking surface. Ended up purchasing the same thing from Williams Sonoma for $50 cheaper. To answer your question though, the surface is smooth-it's cast aluminum, but the surface is like a calphalon non-stick. Works great-I love my Williams Sonoma purchase.Seriously though...unless you want to spend hours on the phone with Amazon's clueless, outsourced customer service reps in India, I highly recommend getting this from a seller who actually does some semblance of quality... » Read More Do not buy this from Amazon. I had two units arrive with significant damage to the cooking surface. Ended up purchasing the same thing from Williams Sonoma for $50 cheaper. To answer your question though, the surface is smooth-it's cast aluminum, but the surface is like a calphalon non-stick. Works great-I love my Williams Sonoma purchase.Seriously though...unless you want to spend hours on the phone with Amazon's clueless, outsourced customer service reps in India, I highly recommend getting this from a seller who actually does some semblance of quality control...Good luck! « Show Less
1974600
I am not sure of how the brushed stainless performs compared to polished. What I can say is that I am very satisfied with the brushed stainless version. No need to go with the grain from what I can see. Using Bar Keepers is certainly a good idea to keep your cookware looking great. What I would avoid at all cost, is using overly abrasive material when cleaning as the surface can be scratched.