After reading rave reviews about the pre-seasoned lodge logic cast iron, I bought a 10" skillet about one year ago. I have used it about a dozen times, and would use it more often if I thought it "worked" better. It has certainly NOT been non-stick. My food, especially frittatas and other egg-based foods, sticks, and then the pan is a pain to clean.
Here is what i do. I always pre-heat the pan, and then add butter or oil. Then I add whatever it is I want to cook. After the food is cooked, I scrub the pan with a "stiffish" brush(never use soap or detergent), dry thoroughly (sometimes even put it in the oven on low, to dry) and then shmear a thin layer of oil on the pan.
I thought I was doing what I was supposed to do, but evidently not, because things really stick.
Please do not tell me how much better-off I would have been had I bought the good, old, cast iron, not the pre-seasoned, since I did not go that route, and would like to figure out how to make the best use of the pan I do have.
Thanks for any thoughts/suggestions