I realize this was addressed in 2007, but my question never quite got answered: I broke my mom's old 9"LC skillet (dropped it on the tile floor & the handle broke off); heartbreak, but a friend tried to make it up by buying me a new one. The old one is (I still use it, with pliers) yellow enamel, & the coating goes all the way inside the cooking area of the skillet, which is very smooth (AND stained, but it works wonderfully for anything that fits in there...). The new skillet she bought me is all black, & has the same smooth finish, but ONLY on the OUTSIDE of this one. The inside 'cooking' surface is a rough finish, even rougher than a normal cast iron skillet. She said that is the only kind they had at the LC store (in Seattle, I think) where she bought it. The instructions that came with this new skillet don't mention seasoning, but only 'use wood or plastic only'. I have sauteed things fairly well in this pan, but you cannot cook a fried egg in it no matter how carefully.
What am I missing here?? Is it true that the old smooth finish ones are no longer made?? How can this be? What is the point of having the slick surface only on the burner???
Like so many things lately (I'm 60), I hate to just give up yet again & chalk it up to 'they just don't make 'em like they used to' ...cars, clothing, houses, answering machines, OK, but FRYING PANS???
I hope someone can reassure me here. Can this new pan be seasoned somehow with time, or do I just keep grabbing the pliers & the GOOD pan for much of my cooking???
Thanks for any ideas or explanation!!
W Barnett