The biggest (and perhaps only outside of collector value) reason is because cast iron manufacturers sold their cookware unseasoned and took the extra step of sanding the cookware smooth after sand casting. Newer cookware is pre-seasoned and they figured out if they skipped the sanding step the pre-seasoning was easier and cheaper to apply.

You can take new cast iron cookware and sand it smooth yourself, then reseason it and it will perform just as well as vintage cast iron, but it takes a bit of time and effort.

BTW, I have two cast iron pans, one a Griswold number 8, the other a Le Creuset enameled one. Love them both.

Not for enameled pans. Le Creuset is not suitable, This is for bare Iron pans. Great for the Griswold.

Identification:



cleaning:



Because of the length, I thought it would be easier to refer you to the other group.
These tutorials are worth watching.

Used it just last night. Simple one-pot dish.


Right before it made its way into the oven.


I've done small standing rib roasts, roast hens, duck, etc in that pan.

I got it from my mom, who got it from grandpa. If I had to guess its about 50+ years old. I've had it for about 20 years.

Browned then baked w/veggies?

I usually do something similar to the following:

Salt & Pepper
A light dusting of Garlic and Onion Powder
Maybe some smoked paprika
Dry thyme

Preheat the oven to 350.
Dice and cook off some bacon in the pan over medium heat, then removed it leaving only the fat. I then seared the chicken in the fat after taking the temp up to medium high, and removed it. I turned off the heat and added diced potatoes, carrots, and the corn. I also added a couple of sausage links (you can see one of the links in the left-hand side) as well.

Baked it for about 45 minutes.