I have a new Lodge fryer pan (3 qt pre-seasoned cast iron). I haven't been terribly impressed with it so far, but I have a feeling I'm not using it for the right purposes.
What is it good for and what shouldn't I use it for? ie. will the acidity in tomatoes strip the seasoning? why is the fish I'm cooking sticking?
Any advice on usage would be great. Many thanks.
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