I have a 6 month old Wagnerware - really smooth bottom, and have only been cooking with lard. Got good seasoning layers built up from lots of bacon, eggs, toast, pancakes. Avoided anything acidic so far.
Been cooking pork chops on it, with lots of lard, and after cooking, the mess it leaves is very hard to clean up. I've been using cheap salt to help scrub the hard stuff up, but it seems to wear down the seasoning in the center quite a bit, and then takes weeks to get dark again if I go back to just eggs/bacon, etc. Each time I cook pork, it really tears up my pan
Is there a better way? (cooking it, and cleaning it)
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