Right! But once again the rid failure was due to "something else". I have no doubt whatsoever that there have been rods "just let go" but as of yet, I've not seen one. That's always been a contributing factor.
And all the things you say comparing stock to aftermarket are 100% true, BUT can also be corrected with the factory rods. Of course, cost does become a factor, but IMO, you end up with better metal using reworked factory rods.
And yes, I'm basing that opinion only on my own personal experience and everything I've read regarding overseas metallurgy.
Even when looking for antique cooking cast iron pans, you always go to the vintage stuff, because it's much more dense and has much less sand in the casting. Even the new Lodge stuff is total bullshit compared to Griswold, or Wagner or any other older American made cast iron pot or pan. Same is true for other metals too. Unless it just gets way too costly, I'll stick with factory rods.
