She used it to fry a thousand chickens. It's a Griswold, and I think it's from the 50's. I've been using it happily for years in "as is" condition, but it's got a thick crust of carbon all around, inside and out. The carbon is about 2mm thick in some places outside. The carbon thickness varies on the inside base where the food lies, making me wonder if it would lead to uneven heat. But if I pour in a few whisked eggs, they cook uniformly. That was the best test I could think of for uneven heat.
Do you think it could do a better job at this stuff or be more versatile if I treated this in some way? Maybe strip and re-season? Will the carbon significantly insulate the iron?
I think the skillet does a great job for what I like to use it for: pizza, cornbread, pancakes, frying, and I'm inclined to leave it alone but wonder what you would do and why. Also, the skillet is butt-ugly from all of that crud.