The skillet really shouldn’t stick even when new. If eggs start sticking then clean a warm pan in hot water. Use wooden or plastic scraper if needed. Lightly coat the warm pan with vegetable oil and place upside down in a 450 degree oven (or grill) for half hour then turn it off and let it cool in the oven. I use the oven to season because it’s easier and I haven’t experienced much smoke or smell that everyone talks about. Next time you use it, food won’t stick. Wipe the pan out or even clean with hot water after every use then pour a quarter size amount of vegetable oil in the pan and wipe it in good and bring the pan just to the smoking point and turn the burner off. It will be ready to go for the next time. Cast iron is all about routine. It sounds like a lot of work but it’s not bad at all.
In my experience, most wives don’t have the patience and prefer their non stick pan.
We have both. Having both is nice because you can do high heat searing and frying in the cast iron and do more delicate stuff in the non stick. This will make your non stick pan last longer too.
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