I am not sure if we ever seasoned this when we got it!
Food sticks pretty badly now and it gets very smokey quickly.
I was wondering if seasoning it now would make any difference - or should I accept that it will always do it?If so, what would be the best way to season it?
Second question - I have a few LC enamelled items and they are quite badly marked by, I guess, grease (?) on the outside. I would like to clean them up: any idea on the best way to do this? I heard Barmans' Friend recommended somewhere but I am a little dubious.
Thanks in advance