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Title: non-smooth griddle surface
Review: I assumed, ( incorrectly as it turned out) that the griddle surface would be like other griddle surfaces of my cast iron cookware. That is to say- *smooth*. The surface is rough cast-iron - exactly the way it came out of the mold. THe same is true of my recently purchased Lodge cast iron frying pan. My (much ) older cast iron lodge frying pan and early griddle had machined cooking surfaces. No longer. No amount of "seasoning" will enable one to fry items or deglaze without some sticking because of the rough surface regardless of the amount of oil one uses on the surface ( unless of course you're frying in an inch of oil.) A disappointment.
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