Several weeks ago, I purchased a Lodge 12" cast iron skillet from Amazon.com. I have been using it pretty regularly and have been satisfied with the results -- from roasted chicken, home fries, potato pancakes, etc.
However, I've run across threads here in which posters have sworn by vintage CI -- Griswold, Wagner and older versions of Lodge, due to the machined smoothness of the pans' interiors. I was under the impression that good seasoning determined the nonstick properties and the slick appearance. Now I feel as if I'm missing out on something.
I'd like to go on E-Bay and get one of those vintage pans, but our household keeps kosher. So that would entail getting the pan kashered (a koshering process) and having it blowtorched, because it's a safe bet a given pan has had its fair share of pork chops and bacon as well as lard to season it.
To have this done, it would cost $25 or more, in addition to the initial cost purchasing a vintage pan. I'd like to know if folks here at Chow would think it's worth the trouble for a vintage CI pan.
Any input would be appreciated.