I totally agree. Newer cast iron is also a lot thinner. Polished bottoms are the best, but you can actually build up the carbon in the bottoms of the the newer ones by constant use and by not letting them soak in water. Eventually even these become non-stick. But if you do overheat them or somebody does you a "favor" by scouring in a sink of soapy water, you have to start all over again. I know people pay hundreds of dollars for stainless cookware. I'd say if you find one of these old cast iron pans with a polished bottom that is in good shape, whatever price they are asking it's probably worth it. You can use these pans every day for your entire life and a hundred years from now they'll be virtually unchanged. The cast iron pan is an icon. Everything we build should attempt to be as long-lasting and durable as a cast iron frying pan. But sadly, like you state, even cast iron frying pans aren't built as well as in the past. Time for a paradigm shift. Thank you.