New cast iron
I need to get a plain-old cast iron flat bottom (not ridged) skillet. Other than searching for an old one on ebay (Griswold, Wagner etc.), is there a difference among the current variety - Lodge (made in America), Chefmate (at Target, but made in China)? I saw Emeril cast iron yesterday at BB&B and the inside felt very rough to me, but maybe the others do, too? What is your suggestion -- this will be my first ever cast iron piece (besides my enamled LeCreuset Dutch Oven).