Last night, as a prelude to getting rid of 3 such disasters, I attempted to "season" one of my hated LC frypans (the 9.5" wood-handled Lyonnaise-style) according to the Pan Shop of Boston's instructions for their *aluminum* pans. This method worked unbelievably well with my aluminum pan, and I'd seen similar instructions on the Vollrath University website, so I thought I'd try it with the black-enameled LC. The method goes as follows:
Clean, wash and dry the pan
Warm the pan over medium heat.
When warm pour in some vegetable oil (I used about 4T) and wipe around all interior surfaces
Heat to just below the smoke point of your oil (I used an IR thermometer gun)
Turn off the heat and let sit overnight
Pour out oil
Reheat and dump in 1T of salt
When pan is hot, remove from heat and wipe oily salt around and over all interior surfaces.
Wipe all oily salt out into trash, and STOP
Do not wash again. EVER (without re-seasoning) Not even a rinse, just wipe.
As much as I've come to hate these pans, I have to admit that it *worked*--this morning's fried eggs released and slid from the pan, with very little butter added. I'll repeat the use for awahile to see how long it lasts or not, but I'm thinking we might be able to cross one maddening item off the reasons to hate these pans. It's worked so well I'm now going to try this on my tin-lined and silver-lined copper.
The unevenness problem with CI persists of course. But my woodstove's top now *is* my hob, so the whole pan pretty much gets continuously even heat within very wide limits.
Hope this method can save people some frustration and/or money.