The big thing I didn't like about the Wagner Cast Iron grill we had was all the sand casting "dimples" on the flat grill surface...
They would never go away, even with really agressive seasoning...
The adonized aluminum one seasond right away...
and is better than the best teflon pan I have ever had...
For eggs, I don't need any butter/oil... but yes, I still use butter LOL!

I have my grandmother's cast iron frying pan & Dutch Oven (both circa about 1880, she got them from my great-grandmother)...
They are the absolute BEST! I will never part with them!

[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{