Don't or Do?

Do not boil water in the cast iron cookwares. Repeat. Do not boil water in cast iron. Boiling water in it would take away the seasoning. Unless it has some hard to remove food residues, is well seasoned, or enameled.

I"ve bought a new 10" Lodge cast iron skillet from Target about 9 months ago. It is my 2nd one. Why did I buy it? The finish is better, smoother, slightly rounder around the edges, and no grind marks by the "D" handle. At the time, that kind of quality was, still is, rare to find from Lodge lately in the past 4 1/2 years. I am still happy with the purchase. My first 10" is all the way in Taiwan with my dad. I simply want him to have a well seasoned cast iron skillet to show off his culinary skills.

I have visited a few stores that sell Lodge cast iron skillets in the past 4 years, in my area. Majority of them have machine grind marks by the "D" handles, on either side. The surface is also rougher. When I see that, it just means that the quality is not important. Lodge does not seem to care about keeping up with the quality anymore. More profit, the merrier. I, personally. dislike the grind marks and rough surfaces.

For those who read this post, the cast iron get better with age, with proper care. I do not possess the experience, nor the knowledge, to compare among the antique cast irons. I only compare my current Lodge cookwares to other Lodge cast irons from the stores. I only simply share my experience here, so that people can be better educated with their decisions.
Here is a picture of the grind mark