I did a google search about cast iron and I read this very loooong and good thread here: http://chowhound.chow.com/topics/433869
I have been using cast iron for about 2 years now. My first pan was a Lodge skillet, which was nearly ruined due to poor cleaning - not by me! But I saved it, or so I thought ... it's still not non-stick, though I have tried. After reading the thread above, I see what I didn't do right.
Okay, so here is the question. I have 3 skillets by Lodge, and a 6 qt. from IKEA. The big one gets rusty when the seasoning comes off. The middle one is the best, but scrambled eggs still stick in it a bit. The littlest one is newer, and still has the pre-seasoned stuff, that I didn't remove before I seasoned it with my not-so-awesome method. The 6 qt does fine - nothing seems to stick to it. I think it was pre-seasoned with something, or maybe enameled? But then, I don't make eggs in this pot ... I know it's not truly non-stick.
Should I strip them down to nothing and start fresh? I would LOVE to have cast iron skillets that are TRULY non-stick. Mine are great for most things, and I use them for everything.
Thanks for any advice!
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