I recently learned to love my Lodge cast iron skillet. It's been a rocky start, though, and I'm still not clear about the right way to season the pan.
Oh sure, it claimed to be pre-seasoned. That was not exactly a true story. It's taken many pounds of bacon and hamburger to get to where we are now, and the pan isn't smooth inside. I'm not sure if it ever will be, which makes me wonder if I'm seasoning it incorrectly. There are lots of different directions on the internet and I've been following what are probably the laziest recommendations: rinse with warm water after cooking, dry, coat lightly with oil, pop it in a hot oven for a while. I scrub with a little salt if I need to scrape crud off the pan or if it is allowed to cool accidentally before washing.
I recently read about seasoning cast iron with flaxseed oil and long times in the oven at high heat. Has anyone tried that method? Is it really all that and a bag of chips?
In other news, I acquired two enameled cast iron pans over the holiday and I heart them with all my heart. I think I need a third in a smaller size, and a larger unenameled skillet (seasoned properly!). Then I'm going to kick the rest of my pots and pans to the curb. Not really...but you know what I mean.