General Lee
Veteran Member
Nothing I'm doing seems to be working very well. I have a few cast iron pieces but mainly use the skillet and recently have been trying to use it exclusively when a skillet is called for.
Its the "Lodge" pre-seasoned brand and I am aware it is not considered as good as "Griswold" or "Wagner". I also took the "pre-season" with a grain of salt. Its has not seen dish soap since I've had it. Hot water cleaning with a brush only. It is wiped down with oil after each use. Recently I also did the seasoning procedure in the oven like all instructions call for (did it twice) but things are still sticking. Sometimes it seems I'm making progress with it then it seems I get to much stuff stuck on the bottom and aggressive scraping while cleaning takes away and seasoned progress I've made.
I know some folks on here know how cast iron cooking is done, please share some tips
Its the "Lodge" pre-seasoned brand and I am aware it is not considered as good as "Griswold" or "Wagner". I also took the "pre-season" with a grain of salt. Its has not seen dish soap since I've had it. Hot water cleaning with a brush only. It is wiped down with oil after each use. Recently I also did the seasoning procedure in the oven like all instructions call for (did it twice) but things are still sticking. Sometimes it seems I'm making progress with it then it seems I get to much stuff stuck on the bottom and aggressive scraping while cleaning takes away and seasoned progress I've made.
I know some folks on here know how cast iron cooking is done, please share some tips