I was just reading posts about cast iron cookware. I bought three skillets of varying sizes and have used them about one hundred times and I hate them. They stick all the time and I have seasoned them many many times. I use Crisco and season them for an hour at a time and now and again they won't stick for the first use, and then they stick again. I also can't even get scrambled egg off them and after they are seasoned, some of the cooked-in lumpy food seems to remain under the shiny black surface. I use a mild abrasive and have also tried putting salt in them and "cooking" them to remove the food.
I am ready to go to a tall building in order to throw them off, but I really want to continue using them. I also read that you can't cook tomatoes in them (so I stopped) or liquids, like stews, so I really baby them. Just so's you know, the food doesn't burn in them, it sticks and then TRIES to burn.
Please help me, as I want to love all three of them!
Updated 3 months ago | 3
Updated 3 months ago | 8
Updated 5 months ago | 2
Updated 17 days ago | 29
Updated 5 months ago | 0