I need to start cooking more frequently in cast iron and am in the market for an 8-inch pan (I have a 12-inch I love, but it is too large to scramble a couple of eggs, mash up some beans, etc.).
The best deals I am finding online are all for pre-seasoned skillets. I don't know anything about this "pre-seasoning" process, and I'm wondering if it seals up the pan to the point that iron will not enter my diet as well as it would in a pan I seasoned myself with just cooking oil.
Anyone have expertise in this area?
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