TomSeller
Super Member
No tomatoes or soap have been in the skillet. I have noticed an improvement when I cook at lower temps, so you are right on with that tip. I think a big problem is the "Lodge" brand. The bottom of the skillet (inside) is kinda rough and it takes more seasoning to fill the voids. I read of the issue in other reviews.
Oh, mainly I'm cooking meats and breakfast foods in the skillet. Eggs, bacon, sausage, chicken , pork etc. Eggs are the toughest
Eggs slide off mine like you wouldn't believe. The Griswold is smooth, smooth. I never have used Lodge. Pork and chicken do stick a little the way I use mine. But like I said, I take mine down to smooth metal every time. Some people let a little buildup occur, I don't. I never cook past half way on the temp setting on my induction cooktop.