I have a few old Griswold skillets and the bottom inside is smooth as glass. A lodge I bought was unbelievably rough and even though seasoned, food would stick. I took the skillet out to the garage and hit it with my air grinder and sanded it smooth. At this point the bottom was shiny as you would expect from steel. My question is after I seasoned it and have used it several times why has the bottom never gone back to black. It's not as shiny due to the bacon grease used to season it and it works fine as far as sticking goes but you can really see the the fact it was ground with a grinder.