 Hi, & question about Le Creuset
I'm glad to find this forum; here's a question for anyone who feels like filling me in: I inherited a great little ceramic-coated iron skillet (Le Creuset) from my mom years ago. In a tragic slip off the overhead pot rack, it landed on the handle on a tile floor, & the handle broke off. I still use the pan by holding it with a pair of visegrips, but a friend took pity & bought me a new Le Creuset skillet recently. This new pan has a very rough-textured cooking surface, & instructions advise using only wooden or plastic utensils in it. The donor insisted this was the only type of Le Creuset available (cooking store in Seattle). So far I can't figure out what the 'improvement' might be over the old smooth-finish ceramic. This new skillet seems to be taking forever to season, & I have given up trying to fry eggs or anything delicate on the rough surface. What did they leave out of the directions?? Can a person still buy smooth-surface Le Creuset like my old one?? Thanks for any help! Willbarnett  | 
