Perrin Hendrick wrote:Have you looked into carbon steel pans? They're a little thinner than traditional cast iron but once seasoned provide a stick-free smooth cooking surface. They're popular in European kitchens, though because it requires seasoning they haven't made it into the mass market in the states.
Perrin Hendrick wrote:The great thing about carbon steel is the pans are CHEAP! Similar to cast iron you'll also have it for a lifetime.
Gerry Parent wrote:Don't know if this is old news to the cast iron pan lovers out there but found this tidbit on instructables.com that may be of interest: Resurfacing-Cast-Iron-Pans
Caroline LaVin wrote:SMOOTH cast iron pan made in America.